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 The cheapest pita in town, a dizzying selection of Eastern European sausages and meats, fresh Middle Eastern cheeses and giant tubs of yogurt, as well as imported jams, candies and spices. The merchandise varies by the density of the ethnic groups in the area. WHAT This small chain specializes in ethnic groceries, primarily Middle [...]
October 28, 2011 | Posted in
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WHY They really mean it when they say ‘super-spicy’ fried chicken. Or take a safer route and order the soy-marinated crispy chicken. WHAT It’s fried chicken, but it’s not fast. In fact, they don’t start cooking it at this stylish Korean café until you order it, which can mean a wait of 25 minutes or [...]
October 28, 2011 | Posted in
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WHY For the steamed King dumpling (a big daddy filled with beef or pork and either leeks, kim chee or rice noodles), the pan-fried dumplings and the kim chee dumplings. WHAT This Koreatown shack (really—it’s an actual shack) lives up to its name and serves authentic dumplings, but they’re as much Chinese as they are [...]
October 28, 2011 | Posted in
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WHY For the quintessential grill-your-own Koreatown experience—it’s a great place to bring out-of-towners. WHAT You’ll smell like meaty smoke all night after dinner here, and you won’t mind a bit. It’s one of Koreatown’s best-known places, a dive with brusque service and a constant wait for a table. The panchan (side dishes) aren’t as complex [...]
October 28, 2011 | Posted in
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WHY A particularly lavish and beautiful array of panchan, the small appetizers that accompany traditional Korean barbecue, and meat of very high quality. WHAT As far in atmosphere from smoky, funky barbecue joints like Soot Bull Jeep as you can get, Park is spare and industrial-chic, with a gorgeous and fairly formal serving staff and [...]
October 28, 2011 | Posted in
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WHY Where else can you get a Peruvian-style chicken cooked over real wood in the middle of a sea of Korean eateries?; WHAT Come here for deeply flavored roast chicken that reflects the smoky flavor from cords of wood piled outside the tiny restaurant. The addictive spicy aji (garlic) sauce is the perfect foil to [...]
October 28, 2011 | Posted in
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WHY For old-school burgers—large, flat, on big, plain white buns—that many people find delicious and comforting and others find too, well, old-school and bland. Everyone loves the potato salad, though. WHAT With roots going to 1948, Cassell’s is one of L.A.’s culinary landmarks. The Cassell family no longer runs it, but it still boasts house-ground, [...]
October 28, 2011 | Posted in
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WHY Intensely flavorful, stick-to-your-ribs Oaxacan food served in a sunny yellow room by nice people. Live marimba music most nights. WHAT Only loosely affiliated with the better Guelaguetza in Palms (they’re owned by siblings, but the restaurants themselves aren’t related), this one is still a good and authentic Oaxacan place serving moles of every color, [...]
October 28, 2011 | Posted in
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