Renfield: Yes, master? Count Dracula: What is an efficiency apartment? Renfield: I don't know, master. By Romanian law, that makes it ours.Ĭommissare Woman: Either you spend the rest of your life in an efficiency apartment with seven dissidents and one toilet, or you gather your aristocratic shit together and split.
cockroach-eating friend over there, have 48 hours to get out! Good evening, Comrade Count! Count Dracula: Wait one minute. Count Dracula: How do you know? Renfield: They're wearing shoes.Ĭommissare Woman: You, and your. Renfield: I think they're from the government. Renfield: Master, please be careful! Count Dracula: What is it? Renfield: You nearly stepped on my dinner! Count Dracula: Forgive me. : Black mourner: Alvin - I told you to go find your roots, but who told you to drink the water?ĭialogue Count Dracula: Renfield! Renfield! Renfield: Yes, Master! Count Dracula: How many times do I have to tell you: body temperature!.This is a perfect example of a man taking charge of his own life.In the name of all the Van Helsings who have ever lived.Every now and then it sure helps to have a patient doing five to ten for breaking and entering.You know what Freud said: if you don't pay for it, you don't get better.: So that's where you've been for the last two days, and I thought you were lost, you little devil.Do you know how many women had nervous breakdowns in the fourteenth century? Two. Ah, Cindy Sondheim, you should have lived in an earlier age.I never drink wine, and I do not smoke shit.What was that maniac drinking? Tastes like the Volga river at low tide!.What is this? "Copyright 1923"? Renfield, you bumbling moron, this book is as out of date as.Without me, Transylvania will be as exciting as Bucharest.He never kills for sport, only what is needed. You see? Even a child knows! The wolf is a very misunderstood creature.“There’s something special about being in the street serving food, and I think I’ll keep that going for a long time. “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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