![]() ![]() Need overt beauty in your life right now? Behold the tlayuda Gish Bac - a circle of life layered with pureed black beans, lacy Oaxacan string cheese, grilled steak and chicken, chile-marinated pork, with slices of tomato, avocado and slivers of rajas arranged like spokes radiating from a wheel’s center. Cool, bright mariscos - ruddy, punchy campechana inky ceviche marinero garnished with diced mango - help lift spirits even higher. ![]() Fluffy rice alongside absorbs the thin, rich sauce. “Camarones borrachos,” she replied in a millisecond - a dish of shrimp sautéed with garlic and crushed pepper then set alight in tequila. I asked her what she eats at a time like this. (Bill Addison / Los Angeles Times) Coni’SeafoodĬonnie Cossio, owner of this institution serving Nayarit-style seafood dishes, answered when I called the restaurant. Pickup only.Ģ411 Fairmount St., /carnitaselmomoĬamarones borrachos from Coni' Seafood in Inglewood. Check El Momo’s Instagram account for details. Carnitas by the pound, ordered for pickup in Boyle Heights, come with tortillas, salsa, limes and garnishes. It’s a specialty of the Acosta family its carnitas rate as a civic treasure. If ever there were a food named appropriately for the times, it’s the “Aporkalypse,” a massive carnitas taco filled with a mix of maciza (chopped pork shoulder), cuerito (squiggly slivers of pork skin) and buche (delicate, wishbone-shaped slices of pork stomach). Other laudable taco fillings include fried avocado, cauliflower “chorizo” and chicken order them in singles or in family packs meant to feed four to five people. If a few carnitas happen to topple into an order of fries covered in Mission fig mole, even better. For unabashed stress eating, I love the fries given the nacho treatment with molten yellow cheese, pintos, cebollitas and cilantro. Ropy, crunchy duck carnitas, packed into tacos or enveloped in a burrito, are the clutch order at this Eagle Rock institution. You can also disappear into the very midcentury American platillo especial, made with two birria burritos baked, like overfilled enchiladas, in green chile pork sauce and cheese that melts to rivulets. The stateside locations in Santa Ana and El Monte maintain the simplicity. The winning equation: spiced stewed beef (and nothing else) swaddled in a flour tortilla that’s crisped on the griddle to a golden sturdiness. ![]() Long before the recent birria mania, the Bañuelos Lugo family perfected the birria burrito at its first taqueria in Jerez, Zacatecas, back in the early 1980s. So did the tortas, tamales, tlayudas, burritos, rellenos, barbacoa, frijoles, ensalada de nopales and arroz con leche I’ve savored from nearly two dozen restaurants over the last week.ġ050 Flower St., Los Angeles, (213) 749-1460, I grabbed the food and bolted the process felt about as safe and seamless as is humanly possible right now.Īvila’s tacos nourished me on many levels. She came out, waved hello and smiled, placed a bag on a precisely distanced table and disappeared back inside. At 5 p.m., I stood at the restaurant’s entrance behind a line of thick black tape and, as instructed by a sign, texted my name to a staffer. ![]() I paid for my order online, naming a specific window of time to claim my meal. I gobbled one recently while picking up an “emergency taco kit” from Avila’s Guerrilla Tacos in the Arts District. It’s a patch of sunshine on days when we may not be otherwise noticing blue sky. There is hope in the sight of Wes Avila’s sweet potato taco splotched with almond salsa. The Gish Bac tlayuda from Gish Bac in Mid City. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |