The very best Mexican foods start with the letter T—tacos, tortas, tlayudas. Here we showcase the tastiest “T” bites from the streets of L.A.
Artisanal Mexican chorizo is almost impossible to find in L.A. So, I almost never order anything that lists chorizo among the ingredients, since it’s likely going to have come from that plastic tube of artificial mush you find at the Vallarta market.
Though chef Michael Voltaggio of ink. and Ink Sack doesn’t make Mexican-style charcuterie, he seeks out the best products for his dishes. This includes the fine chorizo I found recently at his sandwich shop. There’s no artifically orange meat-textured mush here.
In the past couple of weeks, Voltaggio has added several egg-based sandwiches to Ink Sack’s menu, including a chorizo, egg, pickled jalapeno, and tomato combination. The house-made bread is outstanding, and provides a great foundation for the delicious, multi-textured sandwich. The chorizo is rich, but not overly greasy. And the egg is cooked until it’s just fluffy enough to create a bit of spring in the sandwich.
It’s true that Voltaggio leans towards the Spanish tradition of the torta, here, but that doesn’t make this sandwich any less satisfying. As long as most Mexican street vendors and restaurants continue to use that bright orange meat-like paste, you can catch me at Ink Sack for my chorizo fix, enjoying one of the most amazing flavor combinations ever imagined: chorizo and eggs.
Ink Sack, 8360 Melrose Ave., West Hollywood, 323-651-5866.