Looking for tacos and more great Mexican food on our 101 Best Restaurants list? It's right here.
The charred habanero salsa at Chaak Kitchen, a Yucatecan restaurant in Tustin, is a fairly alarming thing to behold as far as condiments go — a thick, darkly mysterious sludge that resembles, more or less, a small vat of spent motor oil.at least once. The Acosta family sometimes brand their creation — a combination of maciza , cuerito and buche — as the “Aporkalypse.” It tastes far more like a blessing than a catastrophe.
2100 E. Cesar E. Chavez Ave., Los Angeles, 264-7201; 1261 W. Sunset Blvd., Los Angeles, 250-7600; 541 S. Spring St. No. 101, Los Angeles, 627-7656; 8935 Santa Monica Blvd., Los Angeles, 777-0310; 312 N. San Fernando Blvd., Burbank, 238-9806; 3500 Wilshire Blvd. No. 205, 674-7343; 120 S. Linden Drive, Beverly Hills, 271-8114;El Coraloense
is a small, laid-back mariscos joint tucked into a Bell Gardens strip mall with some of the cheekiest, most over-the-top Mexican mariscos in the city. The heart of the menu is the kitchen’s baroque ceviches. The Changeonada is a hillock of lime-sluiced shrimp smattered with candied bits of mango and chile-dusted peanuts; the Rompe Catres is a citrus-ratcheted spectacle of plump shrimp and baby octopus. The aguachile revels in the twin pillars of the Nayarit-Sinaloan kitchen: acid and heat.
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