Yes, we've given La Torta Gorda some good love here, but only deserved love for their perfect tortas. (I mean, perfect.)

But here's some more: Over the weekend, I brought my dad to have a torta, only to sit at the counter and watch one of the cooks make a quesadilla that intrigued me. Upon further inspection, it turned out that the thick, housemade corn tortilla was filled with huitlacoche (also called corn smut, this fungus grows on corn, causing the kernels to swell and turn a horrific purpley-grey, as if the corn had been beaten, which makes me wonder how anyone ever thought to eat it), squash blossoms (coming from Mexico now, but soon to be in season here), cheese and a few leaves of fresh epazote. Of course I had to order one—on top of my torta. It was earthy and delicious and you should really go now and get one yourself.

The owner of La Torta Gorda is from Puebla and this is the food that he grew up with. He's already got mole on the menu, but look for more dishes from this region on the menu soon.