Stopover in LA felt like being transported to Mexico, thanks to @komalmolino! They make their masa (corn dough) from scratch every day, cooking, soaking and grinding heirloom corn sourced from small farms in Mexico. @brimcgi Muchas gracias you for the delicious tip!

Musts
Flor de Calabaza - squash blossom quesadilla with sweet corn and melted cheese.
Chilaquiles - tortilla chips tossed in salsa, topped with crema, cheese and shredded meat.
Molotes de Plátano - fried plantain balls filled with cheese and served in mole.
Taco Sonia - beef and pork chorizo taco with cactus and molcajete salsa. Less