WHY Mexican dishes with a jolt of traditional flavors in a casual, eco-friendly storefront café. WHAT Tinga’s owners were inspired by Santa Barbara’s deceptively casual La Super Rica. Their thick corn tortillas also have a house-made heft, with cochinita pibil pork tacos as spicy as advertised. Taco plates, quesadillas, burritos and tortas made with steak, [...]
January 25, 2012 | Posted in
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WHY A newly revamped menu inspired by pre-Columbian Mexican cooking. WHAT La Huasteca has long been Plaza Mexico’s grand stage: sylvan murals, wrought-iron chandeliers, a fully stocked bar. But with a reinvigoration by chef Rocio Camacho (formerly of Moles la Tia), it is charting a new course, one that celebrates ingredients and techniques native to [...]
January 15, 2012 | Posted in
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WHY Kogi goes stationary. WHAT The thing to get at this simple little café is the rice-bowl version of owner Roy Choi’s infamous short rib and spicy pork tacos, though the grains are somehow not as captivating as the Kogi Truck tortillas. But at these bargain prices, it’s still a fun-to-taste game. The prime rib [...]
January 3, 2012 | Posted in
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WHY Upscale Mexican cuisine with a beautiful Long Beach view. WHAT A centerpiece of the redesigned and rebranded Hotel Maya, Fuego delivers a Mexican menu focused on coastal cooking. That translates to dishes like citric ceviches of shrimp and lobster scooped up with plantain chips, YucatÂn-style pork two ways (presented as an achiote-glazed fillet and [...]
December 3, 2011 | Posted in
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WHY Because there’s so much more to the Mexican sandwich than carne asada—filled rolls. WHAT Seventy variations of the DF-style torta is an idea that might seem as gimmicky as popcorn-flavored ice cream. But each torta here is as precisely constructed as anything from a four-star kitchen. Choosing the best one is impossible, but the [...]
November 7, 2011 | Posted in
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WHY Al pastor tacos at midnight. WHAT All the meats that go into the tacos and burritos are good, but the real reason the people line up every night is for the pork al pastor, among the best in taco-truck land. WHO Mexican families and the young and restless, stopping in between clubbing and bar-hopping. [...]
October 28, 2011 | Posted in
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WHAT What’s so special about nachos? Nothing unless they’re made from freshly fried triangles of flour tortillas and topped with lamb and goat cheese or chili, bacon and house-made cheese sauce. Stoner food hits new heights. , @nachotruckla, nachotruckla.com. MC, V. Region: Citywide Features: Dinner, Kid Friendly, Lunch Cuisine Type: Mexican
October 28, 2011 | Posted in
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WHY An authentic Mexican bakery with westside-friendly touches, lunch and coffee drinks. WHAT The Boyle Heights stalwart now has a bright and welcoming Santa Monica location, where a French pastry chef brings a lighter touch to traditional Mexican pan dulce, breads and cakes (tres leches, coconut-flan), with a no-lard policy. Shelves are packed with appealing [...]
October 28, 2011 | Posted in
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WHY A multi-purpose, festive Mexican spot with killer tequila selections in Downtown’s cocktail gulch. WHAT Silver Lake favorite Malo has spawned a bigger Downtown sister location in a cavernous historic jewelry store. Hide out in the ’70s flashback basement lounge, or sip rare tequila in the tiny vault tasting room tucked away in back. Weekend [...]
October 28, 2011 | Posted in
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WHY It’s everything a modern taquería should be in Los Angeles—adaptive and inventive yet traditional and classic. WHAT Guisados was born from the minds behind Cook’s Tortas, and here they channel the creativity of Cook’s into homey stews and braises swaddled in sturdy, rough-hewn tortillas. The menu is forever changing, but keep an eye peeled [...]
October 28, 2011 | Posted in
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