Tacos
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Highland Park:A New Carnitas Experience at Metro Balderas
Jan 24 2011Metro Balderas only serves carnitas on the weekends, but they make up for that by serving 8 different kinds. The most common type of pork carnitas served in Los Angeles is maciza, braised pork butt (actually cut from the shoulder). Metro Balderas serves maciza, of course, but they also cover less-frequented pig parts: cuerito (skin), trompa (snout), nana (uterus), buche (stomach), costilla (pork rib), oreja (ear), and surdita, which is a combo of all the above minus the Nana.
Metro Balderes also does something else differently: they don’t boil the meat. According to Street Gourmet LA, that’s a cheater method and the culprit behind the hard, stringy texture of so many carnitas that you come across. That problem is exactly what’s kept me from being the carnitas fanatic that I know I can be.
Highland Park: Good Goat from Tacos El Pariente
Dec 17 2010My father despises birria de chivo (roasted goat meat). He won’t even consider taking a bite. “It’s too gamey,” he says with a look of disgust any time he’s confronted with the offending meat. He can’t tolerate the texture or the taste.
He always made it sound so god awful that I didn’t try it for years and years and years. When I finally did, I was surprised at how much I actually liked it. Turns out, gamey meat is my thing, and when you add a tortilla, sparks fly. I do understand the aversion, though. No matter how goat is prepared, it can be a tough-to-acquire taste and as harsh as liver to some people. However, it should be noted that my dad enjoys liver.
With a tall glass of milk no less.
Eastside Goes Westside: Fluffy Tortillas from Tacomiendo
Oct 07 2010
I just found out that Monday was National Taco Day, so I figured better late than never. I first heard about Tacomiendo on a The Great Taco Hunt’s top 10 Westside tacos list and was intrigued. We’re privy to some pretty outstanding tacos on this side of town, so most of my forages on the westside tend to lean toward “ladies who lunch” establishments, where I can get a fancy sandwich, an Arnold Palmer and some sort of outrageous baked good. But Tacomiendo does, indeed, make a good carne asada taco.
And by good I mean the tortillas are handmade and super fluffy, the meat has the crispy-tender thing going on, and the salsa bar leaves little to be desired. The tacos are served barebones and garnished with a green onion. I ordered a side of guacamole to dress them up and went for smoky salsa roja on one and verde on the other because that’s the way I do it.
My lunch companions ordered combo plates, which looked only so-so to me, so I think I’ll stick with Tacos Por Favor for my non-taco Mexican fast food cravings, but these tacos are a treat.
-Valentina
Tacomiendo
11462 Gateway Blvd (Map It)
Los Angeles, CA 90064
Pasadena: Elements Kitchen is Bold & Balanced
Sep 27 2010
Elements Kitchen just became one of my new favorite restaurants. For one thing, it’s very accessible—we took the train and walked just a few blocks to its location, right next to the Pasadena Playhouse—and for another, it’s not a snooze. And that’s saying a lot, considering much of the fine dining in Pasadena plays it too conservatively.
I liked Elements from the moment we walked in. The service was friendly, the crowd very mixed, the music (mostly) good, and the décor leafy. Plus, I like the confidence that an open kitchen exudes, and this one, helmed by Owner/Chef Onil Chibás, really lights up the dining room.
Constructed by Michel Dozois of Névé Ice, the cocktail menu features 4 main themes: Berry, Rhubarb, Citrus and Spirit. I chose the French Maid, a none-too-sweet mixture of brandy, lime juice, cucumbers, simple syrup and mint. Josh got the refreshing Blueberry Southside Fizz with gin, lime juice, soda mint and blueberries.
The 3rd Annual Taste of East LA: Food, Music & Art
Aug 30 2010
My dad invited me to this year’s Taste of East LA, and I’m glad I went. The event is organized by the East LA chamber of commerce to bring attention to local businesses. While it’s true that there are some obvious absences from this collection of the “best restaurants in East LA” and some strange inclusions (i.e. Coffee Bean and Juan Pollo), there were some great bites to be had while taking in good music and art. To be honest, I actually had more stress-free fun here than at the recent LA Street Food Fest, where each tasting was separated by a 20-minute wait in line. Maybe it wasn’t the foodie event of the century, but vibe at the Taste of East LA was less competitive and the price was only $20 for a one shot at every booth, which garnered enough tasty food for two people. Plus, I even got to meet Lalo Alcaraz (see his “Tacos Sin Carne” print after the jump) of La Cucaracha fame.
Here’s what I ate and saw:
Fish Taco from Fish Taco Express 
Pork Mole Sope from Moles La Tia
Echo Park’s Xoia Vietnamese Eats: A Work in Progress
Jul 23 2010
Xoia, Echo Park’s new Vietnamese joint, opened to a lot of fanfare last month. So much buzz was to be expected, considering the interesting back story and promise of an exciting new concept—Vietnamese food with Mexican flair (i.e. pho tacos) was bound to spark fascination in the aftermath of Kogi mania.
But buzz will only get you so far. Currently, the actual experience at Xoia doesn’t quite live up to the hoopla, yet there’s a lot of potential here and some definite hits among the misses. As with most new restaurants, there are kinks to be worked out, but if you can tough out the confused service and uneven menu, there are good flavors to be had at Xoia.
We started with the much publicized Pho Beef Tacos. It’s a fun idea and they looked beautiful, but the execution was lacking. Corn tortillas are filled with the beef used to flavor their pho, but the meat was a little limp and too greasy. A little crackle and more robust seasoning were in order. The house-made salsa, however, was delicious—smoky and thick with a nice kick.
Things started to look up with the Banh Xeo, a crepe made with coconut milk and filled with shrimp and pork. The richness was tamed by the crisp freshness of lettuce and bean sprouts, making it a satisfying appetizer.
The Mi Quang (pictured at the top of the post) was good. Hiding underneath lettuce, peanuts and crispy rice crackers, were fat yellow rice noodles, shrimp and pork that tasted like carnitas (that’s a compliment). There’s also a bit of broth in that big bowl.
Highland Park: The Taco Stand with No Name on York Blvd.
Jul 12 2010
Highland Park has been called “the taco capital of Los Angeles” a well-earned title, considering the innumerable taco trucks, stands and shops that line its streets. No matter your poison— al pastor, carne asada, tripa, chorizo, cabeza…you’ll find it here without much trouble.
While most of the “Best Tacos in HP” attention gets lavished on La Estrella, my vote goes to the unnamed stand on York Blvd. and Outlook Ave., which serves one of one of the best al pastor tacos I’ve ever had. No kidding. They’re juicy and a little fatty with a sweetness that’s complemented by the heat of fresh salsa. We actually found this place during an obsessive search to find some worthy tacos after a trip to Mexico City ruined us.
They set up at night in front of the tiny blue East LA Auto building across the street and a few blocks up from Villa Sombrero. The stand features a spit topped with the very necessary slab of pineapple. If you’re lucky (or if you just ask nicely), you’ll get a big, sweet, citrusy chunk sliced along with your pastor, which is chopped up and cooked to tender-with-crispy-bits perfection while you watch and yearn.
The only downside is that the tortillas are not made on the spot. They are, however, dipped in the grease of the giant pan where the chorizo, tripa and maybe a corazone or two, sizzle. The result is a moist, greasy (but not too greasy) tortilla with a slight meaty taste. Delicious and addictive.
-Valentina
Avoid the Malo Scene. Go for Bueno Brunch.
Jun 30 2010
I’ve always liked Malo, but I really don’t like the crowd it has been attracting. Sounds snobby, I know, but the last time I was there on a Thursday night, I had to endure a table of loud/flashy/drunk executive types, who harassed the waitress, hit on other diners and made a general ruckus. It’s depressing—like when a band you like blows up and suddenly you have to share them…with people you don’t like.
The problem is that I don’t want to give up on Malo. Even after all these years, I still crave their Ground Beef and Pickle Tacos (pictured) more than is dignified. But, if I’m spending more than a few bucks and a few minutes in a restaurant, I also crave a good vibe. And all the Habanero Creme Salsa in the world won’t make up for a bad one.
So, what’s my solution?
Brunch. I’ve been a few times now, and it’s freaking delightful. The atmosphere is laid back, service is extra attentive, and there are Bloody Marias to boot! Could you ask for more on a Sunday morning? There are even open tables on the patio. It’s completely different from the nighttime Malo.
Another high-point is this Pozole dish that’s on the brunch menu. It’s a tasty rendition of the popular soup, complete with poached eggs—like Mexican Hotpot. Lots of smoky flavor. My grandfather’s wife, a pretty traditional Mexican cook, said about this dish: “I don’t know why there are eggs in my pozole, but I like it.”
My grandfather is a Mexican dude from LA, and he was impressed by Malo’s salsa. So, maybe the astronomical price (4 for $12—Ay yi yi!) is worth it.
You can get the Cucumber Tomato Salad at night, too, but the orange-flavored dressing works better in the AM.
-Valentina
3 Good Veggie Tacos: Top Picks in Silverlake & Eagle Rock
Jun 06 2010
I like a good al pastor, but I also love a good veggie taco. Lucky for us, they’re finally showing up on LA menus. What’s exciting is that the newness of the veggie taco’s popularity means there’s wide open terrain for restaurants/taco trucks to experiment.
Here are a few places that seem to be inspired:
Flore Vegan—3818 West Sunset Boulevard
Flore makes a lot of great stuff that even non-vegans are into. I like their Eastsider Taco (pictured above). I don’t always enjoy meat substitutes, but the chopped seiten really works in this taco thanks to it’s smoky flavor and the way it plays off the tangy cilantro cream. The tortilla is cooked to a slight crisp, adding a good crunch. The pico de gallo could use a little more spice, but that’s just a small strike against it.
Fresh Mexican in Eagle Rock: 7 Mares and Veggie Tacos at Señor Fish
May 08 2010Señor Fish gets it right. With handful of locations, they’ve carved out a necessary niche in Mexican Food. They offer the standards, but they use fresh produce and high-quality ingredients, so it’s a lot less grubby and a lot more flavorful than the average Mexican restuarant. Don’t get me wrong, I like a saucy/cheesy dish, but at some places, you order an enchilada and you swear they just put a block of jack cheese in the oven and smothered it in salsa roja.
Not so at Señor Fish. Last night was the first time I’ve ever been to their Eagle Rock location, and it might be my favorite. They have lots of outdoor seating, and the crowd was pretty fun.
