Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.
El Nuevo Mariscos Tampico honors its namesake seaside city with a menu full of ocean-fresh seafood, from whole fried snapper and tilapia to plump, juicy grilled shrimp. Meals of oysters Rockefeller and lobster served with tiny monocles and spats satisfy appetites for fancy dinners, and plates of chicken mole or pork ribs in green sauce appeal to landlubbers. A drink menu full of fruity tropical drinks and Mexican beers pair perfectly with fish tacos and shrimp cocktails.
Taqueria Vista Hermosa takes pride on the authentic preparation of their meals; everything is made from scratch with the love and care that ancestors placed into their cooking during hundreds of years in Mexico. If you want to enjoy a great meal with the taste and warmth of homemade cooking this is the right place for you.
Before you die, you must eat one of Chichen Itza Restaurant’s panuchos. At least that’s the opinion of LA Weekly food critic Jonathan Gold, who included the appetizer on his list of 99 essential L.A. eats. The turkey-stuffed corn tortillas kick off chef Gilberto Cetina's menu, which contains original recipes as well as Mayan, Spanish, and Lebanese dishes traditionally found in Cetina's native Yucatan. Among the selection of mesquite-grilled entrees is the cochinita pibil, a pork dish that Gilberto marinates with sour orange juice and spices before cooking it in banana leaves. The dish's “succulent, aromatic, tender, irresistible pork” is so sought after that Gilberto makes up to 60 pounds a day, according to the Los Angeles Times.
Chichen Itza is located inside Mercado La Paloma, an upscale food court whose restaurants, bakery, and juice bar have attracted attention from local press. Patrons approach the restaurant’s counter to order their meal and then wait at linen-dressed tables for servers to present their selected dishes.