"One of the joys of living in California is that you're never too far away from a great meal. And the variety of Mexican and Salvadoran cuisine throughout the Golden State is unsurpassed. Once again, our friends on the LA Times Food team have released a well-researched and delicious list to confirm California's status as a national food mecca. Critic Bill Addison spent more than a year traveling throughout the state, tasting and compiling selections for the 101 Best Restaurants in California guide."
"A molino is the specific mill used to grind nixtamalized corn into masa, which has been the focus of Karen Taylor's businesses for decades. In 1991, Taylor started Primavera, a Bay Area wholesale operation built around tamales and tortillas, and a name under which she sells life-giving chilaquiles for breakfast on Saturday mornings at San Francisco's Ferry Plaza farmers market. Nearly 20 years later, she translated what she's learned about fresh masa into a tiny restaurant in the Boyes Hot Springs section of Sonoma County."
California offers an extraordinary range of Mexican and Salvadoran restaurants, with fifteen notable spots spread across the state that include both popular haunts and hidden gems. The roster emphasizes regional variety and seasonal cooking, showcasing masa-based staples, tacos, sopes, enchiladas and pupusas alongside other plates. El Molino Central in Sonoma exemplifies the masa focus: Karen Taylor built a wholesale business called Primavera in 1991 selling tamales and tortillas and chilaquiles at San Francisco's Ferry Plaza, then opened a small Boyes Hot Springs restaurant. Menus change by season, with summer sopes and chile rellenos, winter butternut squash and caramelized onion enchiladas, and spring lamb barbacoa tacos over thick, fragrant tortillas.
Read at Los Angeles Times
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