You could tell when you pull it out.

It's fluffy.

It's a little bubbly.

You could tell that when someone's gonna bite it, it's gonna have this amazing crunch that's is going to stop conversation.

Hmm.

This is more of a Mexico City style Florida, which is gonna be a little sauce here.

Way almost like butter him up with cream way.

Top them with salsa verde, guacamole, salsa, guacamole, base green salsa and the red sauce is just a little bit of spice on the cotija.

Cheese gives you a little of saltiness and, like cheesiness at the end.

Do you taste everything?

It's full of spice.

It has Cecil and I personally like all of the toppings.

I like the green salsa with the sour cream, the cheese on top.

It tastes amazing.

Just you can't find it anywhere else.

I know that he gets really busy.

The lines get really long, so I wanted to make sure I got here before the line got really crazy.

Arlan barbacoa Itt's Estilo Texcoco, which is my father in law's home state.

So he brought back these recipes that were from family from a long time ago and throughout the whole years has perfected this land barbacoa that loses some of that game meanness that it's still juicy.

Part of the tradition of it is using bank ask.

It's like a blue ever a gob leaf, avocado leaves, different spices, different seasonings and Stephen it for for a very long time.

Talk to me 12 hours.

It's an art, making sure it gets nice and soft and succulent.

Thank you.

The chicken, definitely.

Oh.

Mm.

It's a chipotle chicken.

Tinga that we that we still for a few hours drain it.

We cool it and we put into jail.

So it's very fresh.

We don't want it to be too dry, so the guy gives a little bit of juiciness to it.

Tomatoes, onions.

You had a little bit of bay leaves, right?

You had some spices to it.

So we put in our flower, tha I mean, even when you fry it when you smell.

When you get close to those Dorados trick, you're smelling that chipotle tomato onions, like just heating up, letting out there aromas out into the world.

Right?

Natural, um is the pan that we used to fry the flautas you put the perfect amount of oil, the perfect amount of flautas in there at the time.

He eats them efficiently.

They look beautiful standing on the side of the Corolla.

It's even like a show.

You see the flame in the bottom and you know the way that you can drop him in there and kind of make sure that they're getting cooked from the inside.

Our Charles specifically has been used with our family for generations, and it was specially made for flautas and passed down to us.

Every time we start our service, we use a little bit of each previous services oil so we can keep that flavor each and every time that we fry flat, doesn't it?

It's like the mother oil that we've been using since the beginning, the tortilla that we make its particular to frying.

There's a balance moisture content, and you could even see it in the flat as the way that they fry so it doesn't absorb oil, and you get the crunch without the oiliness of it.

Man, these air crispy, delicious lows.

Arado started the day I went to a baptism, and I had my father in law's flautas and fell in love with him and thought that everyone needs to try this.

He was one of the first taquitos in L.

A.

So everything that comes from Los Dorados is based off of a family recipe that's been going on for ages for over five decades.

For him to allow us to use the family recipes to create happiness, it's heartwarming.

That's the energy that keeps Keeps us going.

That keeps me going.

Okay.

Mm.

These are incredible.

Wow, it's so good.

It's like juicy chicken with a really crispy exterior on all the sauces.

Stick to the outside.

Really well, no watery sauce is here.

The best time medium is right when they come out of the fryer, Theo inside is piping hot, steaming the outside sauces, air chilled.

So you have that temperature difference to sauces.

Air, what really pull everything together?

They complement the way that the chicken is spiced perfectly.

It's her hands down, the best photos I've ever had my life and quite possibly the best plateaus I will ever have.