Armando de la torre - How the De La Torre Family Built LA's Favorite Taco Chain 'Guisados'

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With the help of a partner, they opened Guisados in December of 2010, serving traditional homestyle braises on fresh, handmade tortillas.

When we first started, my father did the food, with me running operations.

Eddie still supplies all of Guisados masa, and toppings still include chuleta en chile verde diced pork chop in chile verde , bistek en salsa roja flank steak simmered with red bell peppers and tomatoes , and mole Poblano shredded chicken breast in Puebla-style mole.