Guisados

, revolving around carne asada, quesadillas in various configurations and guisados-filled chivichangas. For its carne asada, the kitchen uses mesquite-grilled short ribs, seasoned sparingly and chopped to smithereens. The beef is draped in salsa roja and

: slices of pastrami layered with sweet coleslaw and a slice of melted Swiss cheese on two pieces of double-baked rye bread slathered with Russian dressing. (Kirk McKoy / Los Angeles Times) Guisados (73) Is Guisados taking over Los Angeles? The De La Torre

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Taqueria Don Victor No. 2 is a wonderland of tacos de guisado, or stew tacos. It’s also a great spot for carnitas.  The picture menu on the wall above the kitchen advertises more than 70 dishes, but there’s one off-menu item not pictured that you’ll

pork rinds are pressed into a block, sort of like head cheese, then crumbled and stewed, in this case with chile verde. It makes a terrific taco de guisado, and it makes an even better quesadilla, especially when it’s garnished with shredded lettuce and

Elena Lorenzo Wonho Frank Lee The restaurant’s menu reflects that unique heritage with an emphasis on guisados (stews); pozoles that are especially thick; and tamales wrapped in banana leaves that have been passed over an open fire. Says Irra, who works

various configurations and guisados-filled chivichangas. 208 E. 8th St., Los Angeles, (213) 628-3710, sonoratown.com A grilled steak taco and a chorizo taco at Sonoratown. (Silvia Razgova / For The Times) Burritos La Palma (15) In Zacatecas, Mexico, the

/carnitaselmomo Clockwise from the right: buche (slices of pork stomach), maciza (chopped pork shoulder), cuerito (pork skin) and carnitas mixtas tacos, which is a combination of all three, a.k.a. “Aporkalypse.” (Calvin B. Alagot / Los Angeles Times) Guisados (73

ears, you name it.  The pork al pastor is always superb. So, too, the barbacoa. Just be aware that the barbacoa is messy as heck. It’s a spicy, fragrant guisado of meltingly tender beef, and it is ladled into your tortillas with a generous spoonful of

(and stomachs). We started at Guisados in Boyle Heights, where we ordered one (or maybe two) of every taco. Next up, a nightcap of shrimp-stuffed tacos at the Mariscos Jalisco truck on Olympic Boulevard. The following morning, having overslept, we lined

Mexico tradition, and my mother, who can transform bubbling vats of guisados and hand-blended masa into pyramids of neatly stacked tamales in half a day or less. I’ve been thinking a lot about tamales this week. (One of my favorite foods, they are never

-black, are finished with onions and a squiggle of chipotle aioli; try them inside one of Nevarez’s freshly fried hard-shell tacos. Tacos, the only thing at Tirsa’s that aren’t spangled with creams and sauces, spotlight Nevarez’s talent with guisados

ceviche, a chunky, clean, mild salad boosted by ultra-fresh pico de gallo. Burritos are splendidly massive things brimming with guisados and cushioned against a not overly oppressive quantity of rice. Try the breakfast burrito, engineered so that every

quantities of drippy, long-cooked guisados. The experience of eating it is half crunch, half suppleness, all salt and fat; a juggernaut of pleasure. Loaded tater tots at Chinito’s Tacos in Lakewood. (Myung J. Chun / Los Angeles Times) It’s tempting to ascribe