WHY An unending selection of Mexican and Latin American ingredients, plus great takeout. WHAT The 19 L.A. County branches of this regional chain have butchers that prepare your meat corte al gusto (cut with flair), as well as the largest selection of Mexican and Salvadoran cheeses (Oaxacan, requesón, asadero, enchilada) in town, a great bakery [...]
January 17, 2013 | Posted in
Discoveries |
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WHY For the inventive (if pricey) cocktails, the suave Staples-convenient setting and some pretty wonderful flavors. WHAT We’re mixed about this swank South Park spot, where ’80s wünderchef John Sedlar has resurfaced—on the one hand, it’s a sophisticated space with a good bar and some very good cooking. On the other hand, the portions are [...]
October 28, 2011 | Posted in
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WHY Fluffy, ethereal tres leches cakes. WHAT An excellent Mexican and pan-Latin operation that bakes soft bolillos, pretty fruit tarts, tortillas and delicious cakes, most notably the tres leches cakes. Next door is a worthwhile café offering dishes from all the Central American countries. It also has a small shop in the Grand Central Market [...]
October 28, 2011 | Posted in
Discoveries |
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WHY The most wondrous array of Latin American foods: Brazilian manioc meal, dried Peruvian potatoes, Guatemalan mashed black beans, the Salvadoran coffee cake called quesadilla, squishy-sweet ripe plantains, Mexican chorizos and marinated meat and, during the holidays, great tamales from many regions. WHAT This pan-Latin market draws cooks and enthusiastic eaters looking for ingredients for [...]
October 28, 2011 | Posted in
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WHY A pretty place to explore the cuisine of South America. WHAT This dramatically enhanced sibling to William Velasco’s revered 25-year-old restaurant has the mood of a gracious old hacienda, and the food is less Ecuatoriano and more contemporary pan-South American. The libations match luscious tropical fruits with appropriately flavored alcohol: bright citrusy naranjilla (fruitier [...]
October 28, 2011 | Posted in
Discoveries |
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