• Taste of Mexico Cover

Jimmy & Andy Shaw | Torta, Co

Jimmy & Andy Shaw

If you’re like us, then you have a soft spot for tortas. Whether is in the form of molletes for breakfast or a Cubana for a quick, late-night dinner.

Thanks to Jimmy Shaw—the man behind Lotería Grill—and his brother Andy, your dream of eating tortas all day, every day is now an easy reality. The Shaw brothers brought their torta inspiration from their native Mexico City to downtown Los Angeles with Torta Company, the sandwich sister of Lotería Grill.

Torta, Co. opened in January 2014 and its already established a cult following with the downtown crowd. There is a torta for everyone, from torta de milanesa de res (breaded beef cutlet), alambre (Sirloin Tips, Bacon, Poblano Peppers, Jack Cheese, Black Beans, Avocado, Jalapeño Sauce) and the famous La Cubana (Breaded Chicken Breast, Black Forest Ham, White Cheddar, Black Beans, Tomato, Avocado, Onion, Chipotle Mayo, Cilantro dressing).

If you feel like having breakfast at any point of the day, fret no more. Torta Company has you covered with their chilaquiles en salsa verde and chicken milanesa torta, with a spread of black Beans, crema Mexicana, queso Fresco, onion and cilantro. Combining tortillas with their crusty and freshly baked telera bread never tasted this good.

Join the torta cult following, visit Torta, Co!


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Ricardo Díaz | Colonia Pública

From the man that brought you Guisados, Cook’s Tortas, Bizarra Capital–and the family that brought you El 7 Mares family restaurants too–comes Colonia Publica, a customizable fideo, mulita and craft beer michelada oasis in the heart of Uptown Whittier. From the dark walls adorned with opaque paintings of hops, barley and even a mural of the last Mexican governor of Mexico, Pio Pico, to the deep-fried “Mexi-Dogs” (corn tortilla-wrapped hot dogs with mustard salsa), the restaurant is part ode to his Eastside hometown of Whittier and part reflection of himself as an artist that just really likes to feed people.

Thus, the menu is filled with foods that he likes to eat. Specifically, fideo and a ramen-like interpretation of it. Meaning, that you will receive a checklist menu where you can add everything from sliced avocado, Monterey Jack cubes, chicharrón, nopal and half a dozen other options for a couple of quarters extra. To quench your thirst, Diaz has developed creative variations of the classic michelada, with things like chamoy-candied bacon in one, aguachile-like green salsa to another, coconut-salt rim to yet another and even a IPA-version with grapefruit juice. If this still isn’t enough, there are mulitas, including a “Cuban” one with black forest ham and house-made pickles.

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