![]() ![]() They have promotional deals with sunglass companies, ice cream bars, their own rugby team and a clothing brand. But he does say “Hey, bro” to just about everyone, is inked with some questionable Bros-centric tattoos that some would regard as misogynistic and loves the F-word so much that he used it on the boxes of his Christmas panettones. While she is a polyglot, the chiseled Mr. Pellegrino noted) have attracted fashion magazines and collaborations with Nike. Potì’s culinary chops and cheek bones (“Isabella has this face,” Mr. Potì, who see themselves as avant-garde envoys of the flavors of their native Salento territory, and also happen to be tireless self-promoters and unabashed hustlers - the culinary equivalent of Italy’s reigning influencer couple, the tattooed rapper Fedez and the multimedia powerhouse Chiara Ferragni. The insight that both the critic and the criticized could benefit from a viral pan is less than extraordinary. The celebrity chef constellation is as much about television ratings and assorted synergies as it is substance, or sustenance. That publicity feeds the restaurant world is nothing new. “This is a big opportunity,” he said, adding that the review “only gave us publicity.” Following the suggestion of two American interns in the restaurant’s marketing department, the couple will soon launch a Let’s Make Out nonfungible token, or NFT, the blockchain-based collectible that is all the rage in the art world. ![]() The casts, at 58 euros apiece, had sold out, but scores more were pre-ordered and their supplier rushed to keep up. Pellegrino said as another email from America ordering a cast of his mouth popped up on his phone. Pellegrino, 31, was also trying to make sense of what had happened as he stood with his celebrated head chef and girlfriend, Isabella Potì, 26, who is expecting their first child. ![]() “There’s something special about being in the street serving food, and I think I’ll keep that going for a long time.On a recent afternoon at his minimalist restaurant, Mr. “I really love the feel of the truck, being out in different locations and having people come out,” he said. If you want to try the flautas, you’ll have to track them down on Instagram Torres isn’t planning to open a bricks-and-mortar anytime soon, if ever. And Torres says he uses just enough of his secret red salsa to add a punch of heat. It’s tart and vibrant, tinged with tomatillos and chile peppers. The green salsa has a guacamole base, giving it a thicker consistency that clings to the flautas. The flautas are fried to order, and each one gets a stripe of both salsa de verde guacamole and crema, a zigzag of red salsa and a sprinkle of cotija cheese. They’re crisp and flaky but don’t fall apart, and they have a deep corn flavor that works to accentuate all the fillings. Torres isn’t sharing any details about their composition but he did say that his tortillas are lower in moisture, which cuts down on oil absorption. The meat is succulent, fatty and fortifying and almost melts into the crisp shell. It’s steamed and roasted, which Torres says helps eliminate any gaminess. The lamb barbacoa is made using a family recipe that Torres’ father-in-law learned to make in his hometown of Texcoco, Mexico. The flautas come two to an order ($6), each plump with filling and as long as your forearm. And he’s been making the same four flautas since the beginning: chicken, lamb barbacoa, chorizo and potato. ![]() Torres, who started frying flautas at a makeshift stand under a tent, eventually upgraded to a small truck and now has a large trailer. If there is a taco that needs to be consumed in the Los Angeles area, it’s been written about, and most likely discovered, by L.A. If you haven’t checked the site out yet, I recommend you do as soon as possible. I first heard about the Los Dorados flautas from the Los Angeles-based food and news website L.A. “We took their spot, and that was it,” he said. Torres, who was bartending at the time, got his chance in the summer of 2019, when a taquero didn’t show up in front of the Holiday Bar in Boyle Heights. “He was making these flautas in a big charola and I said, ‘Oh, my God, we have to get these out.’” After tasting his father-in-law’s tacos dorados at a family party, he knew he wanted to make them himself. For Steven Orozco Torres, owner of Los Dorados L.A., it was love at first bite. ![]()
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