Eat: A Homemade Flour Tortilla to Rival Its Corn Counterpart
One bite into my first taco at Sonoratown, a tiny taqueria in downtown Los Angeles, my eyebrows shot up. Unlike nearly every taco I’ve eaten in the past 21 years, since I relocated to Northern California, it came on a chewy, handmade flour tortilla. My favorite afternoon snack as a child in San Diego was…
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