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Atwater Village: Breakfast Burrito from Tacos Villa Corona
May 02 2012
A friend of mine became enchanted by Tacos Villa Corona’s breakfast burrito after seeing it on The Layover, the Anthony Bourdain television show. She said Bourdain really fawned over it, and since we wouldn’t have to travel far—it was just in Atwater Village—we figured we ought to try it.
I had the papas and chorizo version, which was substantial but not ridiculous. I finished the whole thing without much trouble and with no regrets. Did it live up to the hype? Well, I didn’t see any fireworks, but it certainly met my criteria for a good breakfast burrito.
Most importantly, all the components were nicely balanced. The chorizo-potato ratio was spot on, so, thankfully, it didn’t fall into the all too common over-potatoed breakfast burrito trap. The egg was nicely cooked and also knew its place, which is good because if there’s one thing I can’t tolerate, it’s a showboat egg that overshadows the rest of the fixings. Not a problem here. The lack of grease was also a big plus.
I hear the line can be pretty lengthy at Tacos Villa Corona during peak hours, and I’m not sure it’s worth a long wait. However, if it’s, say, three deep, I’d go for it.
Cash only. Burritos with meat are $5-6, vegetarian are $3-4.
Tacos Villa Corona
3185 Glendale Blvd,
Los Angeles CA 90039
Eastside Goes to Bell: Brunch at La Casita Mexicana
Feb 07 2012
I’ve never had a bad—or even just okay—meal at La Casita Mexicana. The small South LA restaurant, clad in vibrant colors, giant paper mâché produce and an Our Lady of Guadalupe painting, has become a legend in the 14 years it’s been around and for good reason.
Created by Jaime Martin del Campo and Ramiro Arvizu, La Casita is different by design. The goal of the two mustachioed chefs, who both hail from Jalisco, Mexico, is to challenge the Angelino perception of Mexican food by moving far beyond the standard combination plate.
The result is a large menu of imaginative dishes that draw from their “ancestral food heritage” and the recipes of their grandmothers. Regulars gush over their moles, chiles en nogada (a cream and pomegranate topped poblano pepper stuffed with spiced meat, nuts and fruits), and rather lovely seafood dishes. Not to mention their lemonade chia seeds—a must!
Devotees also go on and on about La Casita’s chilaquiles, and I felt so left out because I’d never tried them…until a recent sunday.
Now that I’ve had them, they’ve stamped my mind, much like those mole chilaquiles I had a few months back at CaCao in Eagle Rock. La Casita’s version come in few different variations: red, green, mole poblano, red or green pepian style (made with pumpkin seed, peanuts and chiles), and chipotle.
Eagle Rock:A Cozy Winter Menu from Four Cafe
Feb 17 2011
This would be the third time I’ve posted about Four Cafe. I really can’t help myself. Owner/chef Michelle Wilton (easily the sweetest restaurateur on Colorado Blvd.) always manages to keep me dazzled with her ever-changing selection of comfy soups, sandwiches and salads. Her newish Winter menu is no exception.
I’ve been frequenting this perfectly casual neighborhood restaurant for 3 seasons now, and I have to admit, I always get a little antsy when I hear that the menu is about to change. I get attached, you know—especially to their soups. First, there was my beloved gazpacho, and then my fall favorite, Kabocha Squash Red Curry.
Eat at Home: Cham Bistro Inspires Kimchi Soup
Dec 14 2010
All I used to know about kimchi was that it was delicious and ridiculously addictive, as most pickled dishes tend to be. That was until Cham Bistro, the contemporary Korean restaurant in Pasadena, stepped in and showed me the way. Now, I know how to make kimchi and kimchi soup! I’ve come a long way.
It all started when I was invited to a how-to-make-kimchi workshop hosted by Cham Bistro. Along with a slew of other bloggers, I got step-by-step demonstration on how to make the fermented cabbage dish. I witnessed it all: the chopping, the salting, the soaking, the draining, the marinating, the folding and….
…the waiting. We had to wait a whole month to dig into the jars of kimchi that we were given at the end of the lesson. Though trying, the downtime gave me a weeks to make plans for my stash. I considered kimchi pancakes and soup, both of which were suggested with by an enthusiastic B-Side. In the end, the cold weather helped me make up my mind.
Atwater Village: Secret Password Burritos at Hugo’s Tacos
Nov 05 2010
UPDATE: Burrito Madness is extended through December! Just use the word “Cosmos” between 7-9pm. Limit 5 burritos.
What is it about a cheap burrito that’s so irresistible? I’m not sure, but Hugo’s Tacos in Atwater Village always manages to enchant me with Burrito Madness, an entire month when knowing the secret password gets you a giant burrito for $2.51 every Wednesday.
Hugo’s burritos are on the healthier side, stuffed fat and really delicious.They use organic beans and rice and offer all the basic fillings, like al pastor and grilled fish, plus vegetarian options. My favorite is the zucchini, corn and string beans (pictured). I’ve tried most of the other salsas they offer, but none compare to the sweet and smokey flavor of the honey chipotle. I also usually add cheese for a pretty fair $.46.
Burrito Madness is every Wednesday from 7-9pm in November, and the secret password is “Gracie.” It also works at their Studio City location.
Enjoy!
-Valentina
Echo Park: Small Plates & Good Vibes at Allston Yacht Club
Nov 04 2010
Allston Yacht Club was off my radar for too long, but I think I’m going to add it to my repertoire. I spent my Election Day night (thanks for your sanity, California) in the small Echo Park bar restaurant, which has a casual, unpretentious vibe and a full menu of satisfying small plates inspired by Japanese, Italian and Indian flavors, to name a few. I know some prefer a focused menu, but I didn’t mind AYC’s United Nations approach. Plus, I was lucky enough to have The Minty as my drinking/dining companion, and she was familiar enough with the menu to help steer (pun intended) us in a good direction.
Best Sunset Junction Ever: Mussels and Margaritas
Aug 24 2010
Sunset Junction just kind of happened to me this year. I almost never go for all the complainy reasons you can imagine, but this year, a friend gave us some free passes. That seemed like a good deal, so we hopped on the train to see what was doing in Silverlake.
We did go into the fest for a while and even watched a band. However, most of our time was spent recoiling from the sun (I was really getting used to this “no summer” scam we had going) indoors and in the company of good food and drinks, an action for which we have no regrets! In fact, I think this was the best Sunset Junction ever.
The Red Line stops at Sunset and Vermont, just a short walk to where the festival starts. The best part of the trek is that it put El Chavo in our path. We had to stop in. Their bar, in all its 1970s Mexican restaurant decor glory, is one of the best places to have a drink in LA, especially on a Sunday afternoon when the crowds are non-existent. The margaritas were strong, the salsa was hot and the somberos florescent. It’s just what we needed before stepping into the fest.
After about an hour of walking around, taking in some live music, and wondering who in their right mind would risk their lives on those rickety rides, we headed over to Cafe Stella for some (more) restoration. The French bistro fare offered at this smallish restaurant is always solid, and the atmosphere, which is low-key in the evening and lively at night, is usually what I’m in the mood for.
Eagle Rock's Lemongrass: Pho You Can Count on
Jul 09 2010
It’s not easy for Pho-loving Eastsiders to satisfy their desires. Sure, you can head out to San Gabriel Valley for the phenomenal stuff, but that’s not always practical. There are a few options closer by—Gingergrass, Pho Café, Blue Hen and The Good Girl Dinette—but, honestly, none of those places ever really do it for me.
When I’m in need of noodles, and I want to keep it local, I head over to Lemongrass in Eagle Rock. It’s not Golden Deli , but it is solid. The ingredients are quality, the flavors are traditional, the menu is sizeable and the service is friendly…all very necessary components for a go-to neighborhood pho place.
The soup here is very good. It probably won’t blow your mind, but it won’t disappoint either. They serve the standards: rare beef (pictured here), well done beef, meat ball, shrimp, chicken, etc. I usually go for the Rare Beef Pho, but I will say it is a little light on the beef. The noodle to meat ratio is definitely a bit off, but the nice, rich flavor of the broth almost makes up for it.
My other standby is the Vegetarian Pho (pictured at the top of this post), made with lots of baked tofu, bok choy, mushrooms, and vegan broth that tastes like more than just bland, murky water. And that’s no small accomplishment. Lemongrass actually has plenty of tasty vegetarian options, including egg rolls, various vermicelli dishes and their popular Shredded Tofu and Sweet Potato String Sandwich.
The spring rolls are a must at Lemongrass. The ones pictured here are beef and shrimp, but they serve 6 different types, including meaty and veggie varieties. I’ve tried most, and I’ve yet to be disappointed. I know it’s not that tough to make a good spring roll, but the important thing is freshness, and that’s where Lemongrass excels. Somebody, hand me the Sriracha.
They do serve beer, but consider ordering the Vietnamese Lemonade, a tart, bubbly, sugary treat that goes well with everything.
-Valentina
Worth the Wait in Downtown LA: Ramen and Gyoza at Daikokuya
May 18 2010A line for a restaurant doesn’t really mean much. Go to any Cheesecake Factory in town if you don’t believe me. But in the case of Daikokuya in Downtown LA’s Little Tokyo, the long wait is a legit sign.
Our wait was 45 minutes (it was a Thursday night at 8pm), but well worth it. We had the signature Daikoko Ramen, which comes with very tender strips of black pork belly with a pleasing amount of fat-you can request extra back fat if you’re interested. The broth is nice and opaquely thick, and it should be considering it’s cooked down all night and then mixed with Daikokuya’s own soup base and soy sauce mixture.
