Plates of freshly made flautas, including chicken mole, cochinita pibil, shrimp and fish at the new Flautas counter. (Amy Scattergood / Los Angeles Times)
Jaime Martin Del Campo holds with a jar of his own brand (with Jaime Ramirez) of chile piquin in the Flautas-Mexicano kitchen. (Amy Scattergood / Los Angeles Times)
A flauta, or crisp filled tortilla, with shrimp at Flautas. (Amy Scattergood / Los Angeles Times)
A crisp flauta is filled and served with mole poblano. (Amy Scattergood / Los Angeles Times)
Advertisement
You can see the mall from inside the kitchen that serves both Flautas and Mexicano restaurants. (Amy Scattergood / Los Angeles Times)
A flauta filled with fish and topped with pepita sauce. (Amy Scattergood / Los Angeles Times)
Above the bar at the new Mexicano restaurant there’s a huge mural depicting life in Mexico. (Amy Scattergood / Los Angeles Times)
A flauta filled with cochinita pibil and topped with sauce at Flautas. (Amy Scattergood / Los Angeles Times)
Advertisement
Vitroleros filled with seasonal aguas frescas at the Flautas counter. (Amy Scattergood / Los Angeles Times)
Flautas rolled, pinned and waiting to be cooked in the kitchen at Flautas and Mexicano. (Amy Scattergood / Los Angeles Times)
The Flautas counter in the Baldwin Hills Crenshaw Mall, where diners can order the crispy tortilla dishes. (Amy Scattergood / Los Angeles Times)
