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101 Best restaurants of Los Angeles
@latimes
798followers
101places
"#95 When chefs Jaime Martin del Campo and Ramiro Arvizu opened La Casita Mexicana in Bell two decades ago, the restaurant helped shift the conversation about Mexican cooking in Los Angeles beyond tacos and combo platters and into haute cuisine territory. This is where a generation of Angelenos sampled the breadth of regional Mexican cooking: chile rellenos stuffed with mushrooms, nopales and epazote; enchiladas bathed in crema de flor de calabaza; white dinner plates drizzled with dense, 40-something-ingredient moles. La Casita’s chile en nogada is flawless, and the banana-leaf-wrapped cochinita pibil is every shade of sweet, bright and savory. At the heart of the menu are the superlative moles: two nutty pipián versions and a thick, dark mole poblano that unspools elegantly with sweetness and spice. Do try the chamorro de res adobada, a fragrant, chile-soaked beef shank. It’s essentially osso bucco from the highlands of Jalisco. Beer and Mexican wine. Lot parking in rear. Credit cards accepted."
In the Loup - a foodie's world map
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"Some of the best mexican food i’ve ever tried in southeast LA, the mole tastes fully authentic, and I recommend anyone coming here give it a try!"
@eli2dy
"Owners were judges on cutthroat kitchen"
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"(chiles en nogada: poblano chiles stuffed with meat, nuts, candied cactus and dried fruit, topped with a creamy nut sauce and sprinkled with pomegranate seeds). Run by celebrity chefs Jaime Martin Del Campo and Ramiro Arvizu for the past 25 years, La Casita Mexicana in Bell is both a beloved neighborhood staple and a true LA dining destination. The menu here spans Mexico: there's rich, chocolate-y mole, Azteca cheese fondue, and steak served over grilled cactus. But the mandatory order here is their chile en nogada. This giant green chile is stuffed with beef, spices, dried fruits, and nuts, then topped with pecan cream sauce. It’s sweet, savory, and every flavor in between—a dish we would happily eat as an appetizer, entree, or dessert."
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"have to admit that some people don’t quite get La Casita Mexicana. The menu is plain, largely meat plates and refined antojitos, and the big, brightly colored dining room seems almost unrelated to the restaurant’s beginnings as a modest cenaduría. It is located in a stretch of Bell that to Westsiders might as well be outer space. The moles tend to be more suave than pungent; the cooking more pan-Mexican than regional, although it is strongly rooted in the flavors of Jalisco and Michoacan. But at some point during your meal you start to realize that you may be eating enchiladas, but they are wonderful enchiladas, made with thick, freshly made tortillas, saturated with an unusually delicious chile sauce, stuffed with earthy cotija cheese. There are beautiful braised beef shanks, lightly pungent house-dried cecinas, and crackly taquitos sauced with mole. You can get cactus-stuffed cheese wrapped in plantain leaves — queso Azteca — or lovely fish fillets dabbed with chile and cooked in corn husks. Some people wait all year for the special menus served around Christmas and during Lent. Jaime Martin del Campo and Ramiro Arvizu have been working their mojo for a pretty long time. And afterward, you can have cafe de olla and flan. As you should. There may be something essentially touristic about the La Casita Mexicana experience. The chefs, Jaime Martin del Campo and Ramiro Arvizu, are well-known from Spanish-language TV. The souvenir shop next door sells the restaurant’s branded sauces. It’s not expensive, but meals run a tick or two more than the other restaurants in this working-class neighborhood of Bell. At some point during your meal, you start to realize that you may be eating enchiladas, but they are wonderful enchiladas, made with thick, freshly made tortillas, slicked with unusually delicious chile sauce, stuffed with cotija cheese better than you are likely to find in your local supermarket. You may have started your meal with more cheese roasted in banana leaves, taquitos bathed in mole and pepian sauces or guacamole spiked with tequila. There is the dried beef called cecina, beef shank braised in a spicy adobo sauce, and chiles rellenos with cactus and mushrooms; fish steamed in corn husks with adobo or braised with chile morita; and a sweet, rich version of chiles en nogada striped white, green and red like the Mexican flag. If you manage to wake up early enough for breakfast, the chilaquiles, fried tortillas softened in salsa or mole, are among the best in town."
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"#95 When chefs Jaime Martin del Campo and Ramiro Arvizu opened La Casita Mexicana in Bell two decades ago, the restaurant helped shift the conversation about Mexican cooking in Los Angeles beyond tacos and combo platters and into haute cuisine territory. This is where a generation of Angelenos sampled the breadth of regional Mexican cooking: chile rellenos stuffed with mushrooms, nopales and epazote; enchiladas bathed in crema de flor de calabaza; white dinner plates drizzled with dense, 40-something-ingredient moles. La Casita’s chile en nogada is flawless, and the banana-leaf-wrapped cochinita pibil is every shade of sweet, bright and savory. At the heart of the menu are the superlative moles: two nutty pipián versions and a thick, dark mole poblano that unspools elegantly with sweetness and spice. Do try the chamorro de res adobada, a fragrant, chile-soaked beef shank. It’s essentially osso bucco from the highlands of Jalisco. Beer and Mexican wine. Lot parking in rear. Credit cards accepted."
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