CHEFS AND RESTAURATEURS

Francisco “Paco” Perez | Aqui es Texcoco

Lamb ribs barbacoa at Aqui es Texcoco

Lamb ribs barbacoa at Aqui es Texcoco

Lamb steamed in banana leaves is one of life’s simple pleasures, not to mention one of Mexican food’s greatest and most satisfying dishes. This five thousand-year-old (at least) cooking technique, that usually involves hours and hours of cooking under low heat, breaks down the lamb until it falls apart under the weight of your piece of tortilla—no forks or knives should ever be required if done properly. Just ask Francisco “Paco” Perez of Aquí Es Texcoco, who has dedicated seven years to perfecting the art of cooking barbecue. Paco designed, from scratch, stainless steel ovens for his restaurant that successfully resemble the traditional underground cooking method of Barbacoa.

Specifically, Aqui Es Texcoco specializes in barbacoa cooked in the style of Hidalgo, Mexico, the southern-central state neighboring Mexico DF that is notorious for the perfection of barbacoa. On a any given weekend morning, every singe seat in the unassuming restaurant located in the Southeast Los Angeles industrial neighborhood of Commerce is full with people that come from all around the city just for a few bites of Texcoco’s namesake dish. Some order by the plate (hint: always ask for ribs as they are among the most tender cuts of the animal), but the regulars order by the pound that, of course, comes with the works—red and green salsas and tortillas.

If you have the stomach space for it or one day find yourself miraculously not craving lamb, there are wonderful mixiotes de conejo, which is essentially rabbit steamed in parchment until you guessed it—it falls apart too. Or, grilled quail marinated with dark beer. 

Need we say more? See you bright and early this Saturday morning, though, they are open everyday too.

Octavio & Shannon Olivas | Ceviche Project

Oysters on the half-shell, bespoke mignonette

On a warm evening at The Mondrian Hotel's SkyBar, we joined Ceviche Project's first summer tasting series. Led by Octavio and Shannon Olivas, the founders of CEVICHE PROJECT, a concept that they have been dreaming about and developing for several years. Octavio was born in Mexico City and his love for ceviche started when his dad used to take him fishing in Mexico and together they'd prepare a fresh and simple citrus-marinated-fish using the catch of the day.

We were lucky to join Ceviche Project's first tasting series at The Mondrian Hotel, and we knew we were at the right place as guests were being welcomed with a neat shot of DeLeón Tequila and DJ Ganas vintage cumbia.

The tasting began with oysters on the half-shell with bespoke mignonette, paired with DeLeón Tequila Reposado, a highland Tequila with notes of vanilla, dried fruit, and a hint of spice on the finish. The hamachi crudo with mint, tomato-cucumber water and the most perfect brunoise of melon, fresno chile and jicama was generously finished with Calvisius caviar atop. It was as amazing and luxurious as you're imagining it!

The big eye tuna & sea urchin ceviche tostada took us straight to México. Thick slices of tuna with creamy avocado, lime, heirloom tomato, pickled radish, toasted pepitas and the heat from the jalapeño paired perfectly with a play on a negroni/aperol cocktail with DeLeón Tequila.

The Tai snapper ceviche, with white ponzu, yuzu-kosho, togarashi, red onion, avocado, sesame seed and crispy spicy nori had us scraping our bowl as you do when you're eating a bowl of ice cream, savoring the last drop of the ceviche's juices. For desert, we enjoyed a creamy yuzu coconut sorbet with market strawberry basil jus and Sinaloan Chiltepín made by Octavio's beautiful wife, Shannon Olivas.

It was a memorable night of our perfect trifecta: ceviches, tequila cocktails & cumbias. 


Don't miss Ceviche Project's upcoming five pop-ups at the Mondrian Hotel's Skybar, each tasting features new ceviches and cocktail pairings, and perhaps, you may or may not be spoon-fed caviar at the end of the dinner.

María Lopez | Candela Taco Bar

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LA's Mid-City Mexican food scene has really come a long way in the last couple of years. But there still is really only one place to get your fill on things like tamarind-flavored frosty micheladas, ceviches de camarón or better yet, ultra-garlicky tacos gobernadores (cheese and shrimp scampi Baja tacos)

Located just south of La Brea and Wilshire, Candela Taco Bar is the brainchild of María Lopez, the daughter of the esteemed Lopez family that has owned and operated Leonardo's Night Club for over 38 years. Located adjacent to Leonardo's, Candela Taco Bar is the type of place that you take shelter in when trying to avoid that annoying traffic on the way to The Grove, you may have driven by it at least a dozen times, so make sure to stop and enjoy the wonderful brick wall-lined interior, complete with a romantic charm achieved by their low-hanging chandeliers (hint: for your next date night!).

Other dishes that we love are Salmon al Mojo de Ajo and the elusive Mexican dish of Enchiladas Suizas, that will taste unlike any other enchilada you've had with their crema Mexicana-boosted tart green salsa. Feeling like having a salad? order their jicama, pineapple salad, dressed with lime juice, mint and tajín. It will remind you why you love 

Oh, and there is a velvety sweet potato flan and caramel-drizzled golden brown churros for dessert. ¡Provecho! 

Jesse Angel Gómez & José Acevedo | Maradentro

Bringing the bright, rich flavors of Mexican seafood to Studio City, Maradentro joins Jesse Gomez’s and Executive Chef/Partner Jose Acevedo’s other stellar Los Angeles restaurants—Mercado (in three locations) and Yxta Cocina MexicanaMaradentro means “the sea inside.”

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Jesse Gomez and Jose Acevedo have reinvented the wheel at Maradentro. And by wheel, we mean guacamole, since he went ahead and added crispy bits of Nueske's bacon and chunks of plump lobster—the tortilla chips are freshly fried, flaky and served warm too. Salivating yet? Well, how about with a tart tamarindo mezcal cocktail? 

It's possible that Maradentro is perhaps LA's most underestimated at the moment, with their innovative-yet-still-traditional takes on Mexican coastal cuisine. Which includes options like a cioppino-like, Siete Mares-stuffed chile relleno and Oysters "Rajafellar" with chile poblano strips and queso añejo. For dessert, enjoy their Tres Leches Budino, a fluffy sponge cake topped with Oaxacan chocolate custard.  

Raúl Ortega | Mariscos Jalisco

Mariscos Jalisco truck is the quintessential street food of Los Angeles: a folded-over fried taco that is filled with a filling of veggies and chopped shrimp (think of a crispy potato taco but with shrimp) smothered in a zesty tomato salsa aromatic with oregano, and then a sliver of ripe avocado. 

The man behind Mariscos Jalisco's truck is no other than Raul Ortega, a native from San Juan de Los Lagos in Jalisco. Raul is not only an expert at Mariscos, he started his taco career selling tacos de cabeza in San Juan de los Lagos' Plaza de Armas, he eventually moved to Boyle Heights in 1983, which led him to open Mariscos Jalisco in 2002. 

Raul's Tacos de Camarón are simple joy, but a joy that warrants many high-profile Los Angeles chefs and people from out of town to make the trek to Boyle Heights just to devour an entire plate of these tacos. The truck also does seafood cocktails overflowing with plump, freshly shucked oysters and tender sliced octopus in a chilled tomato-seafood broth. But don’t take the chefs’ word for just how good the stuff is, take the locals’ word, who frequent the place every minute, even at the 9 a.m. opening. 

 

 

Connie Cossio & Segio Peñuelas | Coni'Seafood

Pescado Sarandeado is freshly-caught, charred whole fish and it is the official dish of Mexican beaches. That is, until Connie Cosio, originally from Acaponeta, Nayarit, and Sergio Peñuelas, from Los Mochis, Sinaloa, opened Coni'Seafood in Los Angeles and brought the emblematic coastal Mexican dish to the city of Angels, and dare we say that it tastes just as good as enjoying it under a few palm trees on a hammock? 

The secret is a simple one: their dedication to sourcing the absolute best quality seafood. For starters, their fish of choice for this preparation is snook fish, a medium-flake fish that retains its meatiness through the grilling process and doesn't have as many pesky bones as other fish. To finish this seafood feast, there is a pile of umami-intensive caramelized onions that add an extra layer of unforgettable flavor to your DIY fish tacos. 

If the sarandeado is that good, you can imagine how good their ceviche preparations are. Including a variation of a ceviche that they offer on their botana side of the menu, called tostaditos. Which, is essentially freshly fried flaky tostadas piled high with chopped raw shrimp,  tender octopus and sea snails and a little creamy marlin pate to round out the richness. 

Then, there is chef Peñuelas's deftness with shrimp. Which, may or may not include a simple sauté of camarones borrachos, a simple dish properly cooked shrimp swimming in a tangy, tequila-heavy spicy sauce. 

Conveniently located a few miles away from LAX, this restaurant and the friendly staff is the perfect welcoming experience for any family or friends coming from out of town, or, a good pit stop to let the uncontrollable Los Angeles traffic settle down while being a good friend and picking up your friend at the airport. Especially, with a couple of their micheladas in hand.

Jimmy & Andy Shaw | Torta, Co

If you’re like us, then you have a soft spot for tortas. Whether is in the form of molletes for breakfast or a Cubana for a quick, late-night dinner. 

Thanks to Jimmy Shaw—the man behind Lotería Grill—and his brother Andy, your dream of eating tortas all day, every day is now an easy reality. The Shaw brothers brought their torta inspiration from their native Mexico City to downtown Los Angeles with Torta Company, the sandwich sister of Lotería Grill. 

Torta, Co. opened in January 2014 and its already established a cult following with the downtown crowd. There is a torta for everyone, from torta de milanesa de res (breaded beef cutlet), alambre (Sirloin Tips, Bacon, Poblano Peppers, Jack Cheese, Black Beans, Avocado, Jalapeño Sauce) and the famous La Cubana (Breaded Chicken Breast, Black Forest Ham, White Cheddar, Black Beans, Tomato, Avocado, Onion, Chipotle Mayo, Cilantro dressing).

 If you feel like having breakfast at any point of the day, fret no more. Torta Company has you covered with their chilaquiles en salsa verde and chicken milanesa torta, with a spread of black Beans, crema Mexicana, queso Fresco, onion and cilantro. Combining tortillas with their crusty and freshly baked telera bread never tasted this good.   

Join the torta cult following, visit Torta, Co!

Ricardo Díaz | Colonia Pública

Chef Ricardo Díaz

From the man that brought you Guisados, Cook's Tortas, Bizarra Capital–and the family that brought you El 7 Mares family restaurants too–comes Colonia Publica, a customizable fideo, mulita and craft beer michelada oasis in the heart of Uptown Whittier. From the dark walls adorned with opaque paintings of hops, barley and even a mural of the last Mexican governor of Mexico, Pio Pico, to the deep-fried "Mexi-Dogs" (corn tortilla-wrapped hot dogs with mustard salsa), the restaurant is part ode to his Eastside hometown of Whittier and part reflection of himself as an artist that just really likes to feed people. 

Thus, the menu is filled with foods that he likes to eat. Specifically, fideo and a ramen-like interpretation of it. Meaning, that you will receive a checklist menu where you can add everything from sliced avocado, Monterey Jack cubes, chicharrón, nopal and half a dozen other options for a couple of quarters extra. To quench your thirst, Diaz has developed creative variations of the classic michelada, with things like chamoy-candied bacon in one, aguachile-like green salsa to another, coconut-salt rim to yet another and even a IPA-version with grapefruit juice. If this still isn't enough, there are mulitas, including a "Cuban" one with black forest ham and house-made pickles. 

Ricardo Cervantes & Alfredo Livas | La Monarca Bakery

Not all pan dulce is created equal. Ricardo Cervantes and Alfredo Liva's La Monarca Bakery stands above your average panadería, by adding a refined approach to the world of made-from-scratch, all natural pan dulce, pastries and coffee. Ricardo and Alfredo, grew up in Monterrey Nuevo León enjoying the rich variety of cakes, pastries and breads which are household staples in Mexico. They started La Monarca Bakery with the purpose of bringing these delicious traditions to Los Angeles. With six locations and quickly growing, La Monarca Bakery has proven to be a success among Angelenos and their growing appreciation of authentic and high quality Mexican cuisine.

In addition to everyone's favorite pan dulce: the concha. There are guava paste and chocolate-filled cuernitos, single-origin (Oaxaca) organic coffee and cold-brewed coffee, amazing cakes, including a pillowy tres-leches cakes, buttery agave cookies, frothy Mexican hot chocolate, and wholesome cazuelas made with house-made warm bolillo rolls.

La Monarca Bakery is a founding member of The Taste of Mexico Association and we're proud that together, we are elevating the expectations of Mexican cuisine in Los Angeles, one concha at a time. 

Leticia Delgadillo & Gina Rodriguez | Mr. Churro

How do you make a churro even better? By stuffing them with guava paste, apple filling, vanilla custard, lechera, chocolate or caramel, that's how! This is the success story of Mr. Churro in Olvera Street. Started by Leticia "Mama Churro" Delgadillo, who immigrated to Los Angeles in the 1930s from Tepic, Nayarit. Mr. Churro has been an Olvera Street staple for locals and tourists alike since it opened its doors in 1974. Located inside the hallway that connects Alameda with the historic birthplace of Los Angeles and open everyday from 9 a.m. to 8 p.m., just look for the crowd of people carrying foot-long golden logs filled oozing with colorful fillings.

Josh Gil, Daniel Snukal | Hamburguesas Punta Cabras

From the minds that brought you Tacos Punta Cabras in Santa Monica (Josh Gil and Daniel Snuka), comes Hamburguesas Punta Cabras in downtown Los Angeles. Located right in the heart of the historic core on Spring street and 6th street, along all of the trendy coffee shops and trendy boutiques; hamburguesas Punta Cabras fits right in. The restaurant and menu might be tiny, but their fast casual, affordable Mexican-tinged burgers packs some huge flavor. $6 gets you a perfectly seared juicy beef, turkey or homemade black bean burger with a scoop of curried guacamole, charred Mexican green onion relish and a slice of Tillamook cheddar cheese.

For a couple more bucks, you can get their "Chicano" rendition of In-N-Out animal-style fries, except, these perfectly crispy thin fries come slathered with a chorizo-fundido style gravy with all of the homemdade spicy chipotle ketchup that you can handle. If this still isn't Mexican enough for you, you can order a side of their charred nopal-tomato salsa. Which, believe us, tastes just as amazing on a burger as it does on a tluyuda. Drinks-wise, a Mexican coke or Cactus Cooler has got your back.

 

Vicente Del Río | FRIDA Tacos

Did Mexican food exist in Old Pasadena before Frida Tacos? Perhaps, but it was probably not eaten al fresco on Colorado Boulevard and we bet the salsas weren’t as good and they probably didn’t use sliced Rib Eye for their tacos de carne asada either. Located in the alleyway behind Jake’s Billards, Frida’s Tacos might be Old Pasadena’s best kept secret yet.

Frida Tacos in Pasadena joins the Frida Tacos family in Brentwood, Melrose and Westside Pavillion, all part of Frimex Hospitality Group founded by Vicente Del Rio, the Chef behind Frida Restaurant in Beverly Hills and Westwood. Frida Tacos offers a straightforward menu of delicious tacos, but you’ll find dishes like Enchiladas Suizas as well. A special preparation of enchiladas that involves a zesty, thick salsa verde topped with Mexican sour cream that you can’t find at many Mexican restaurants stateside. Not to mention that the stewed black beans at Frida Tacos will impress even the proudest of Mexican grandmas. When it comes to tacos, they are extra generous with their fillings. All the better to fuel you for your long day of shopping, especially their tacos filled with boldly seasoned braised beef barbacoa and caramelized juicy pork carnitas. Just make sure to load up all of their aforementioned amazing salsas. 

Don’t sleep on their Flan Napolitano, which just might be one of the best flanes in Los Angeles. Silky, creamy, rich and barely sweet despite the strong burnt sugar caramel flavor that keeps you coming back bite after bite until it is all gone.  

Lety Galván | Tortas Bravas

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Add tortas ahogadas to the list of invaluable items that the state of Jalisco has contributed to Mexican gastronomy, along with birria and tequila, of course. Essentially, it is a torta that uses a special sourdough birote salado (extraordinarily crusty and yeasty, similar to a baguette) bread indigenous to Guadalajara. Like the Sourdough breads of San Francisco or the pizza crusts of New York, some say that authentic pan salado can only be made in Guadalajara. That is, until someone like Lety Galván cracked the crust code and started baking the signature pan salado birote rolls in Downey and opened up an entire restaurant devoted to the Tapatío (as in native of Guadalajara, not the bottled hot sauce) torta specialty.

Traditionally, they are stuffed with caramelized pork carnitas and a smear of pinto beans, but here, they give you an option of chicken, panela cheese or carne asada, making it equally suitable for vegetarians too. The tortas are then drowned in a fiery tomato and chile de árbol thin salsa and then topped with pickled red onions. The bread eventually soaks up the fierce salsa and makes for a panzanella-like eating experience that may require a fork and knife. Take note: When paired with a tall cup of whatever agua fresca they have that day (we had a pulpy strawberry one that was amazing), this torta is especially heavenly after a night of drinking.

Josh Gil, Daniel Snukal | Tacos Punta Cabras

Santa Monica may not be the first place that you think of when you crave Mexican food, but that is slowly changing thanks to efforts of places like Tacos Punta Cabras. Started by Westside residents Josh Gill and Daniel Snukal in 2013, who just recognized the need for serious Mexican food in the Westside and decided to take the matter into their own hands and open up a tiny taqueria in one of Santa Monica's busiest intersections.  

Don't let the simple three-item-menu fool you, the tacos, tostada and cócteles being served here is some of the most under-rated and under-appreciated Mexican seafood being served in all of Los Angeles, until now.

Their success starts with the staples, like with their white-corn handmade tortillas that are taken up a notch by being seasoned with a little citrus zest and spices. Or their unique Vietnamese fish sauce-spiked coctél mixto (with plenty of chopped shrimp, scallops and buttery avocado). Yup, you've probably guessed by now that chef Josh used to work in fine dining before, having worked at places like Ludobites and Urasawa and leading the Supper Liberation Front, a cult-favorite underground dinner series.

But at the end of the day, it all comes down to the little things. Like making you feel at home with the laidback hip hop and punk rock being played through their speakers and them going the extra-mile by using buttery-soft alkaline water for cooking and making their thick, full-flavored aguas frescas. Just make sure to remember all of this as you circle around the block anxiously looking for parking, we assure you that it will be all worth it. Oh yeah, and don't sleep on taking home a dozen of their handmade tortillas, because they are some of the best tortillas being produced in Los Angeles at the moment.    

Ana Victoria & Héctor Rayos, Mariscos El Faro

Coastal Mexican cuisine is making a comeback in Los Angeles and establishments like El Faro are proving that a humble plate of ceviche can redefine your expectations of Mexican food. El Faro is a one-year-old Mexican seafood truck in Highland Park specializing in Sinaloa-style seafood.

Chefs and owners, Héctor Rayos and Ana Ibañez, are a husband and wife team native of El Sitio del Medio de Badiraguato, Sinaloa. Héctor previously worked for 15 years at the popular San Fernando Valley Mexican American restaurant Las Fuentes, until last year, when Héctor and his wife saw the need of high quality Mariscos in their own neighborhood of Highland Park. That's when they decided to open Mariscos El Faro, with a very ambitious menu that featured regional dishes like Callo de lobina, a preparation of wild bass that involves salt-curing the meaty fish for at least 24 hours. It is then sliced in ridiculously thick sashimi-like slices (or tronchitos) and prepared with the chef’s signature toasty salsa negra sauce chock full of chiltepín chile pepper, a moderately spicy chile typically used in Sinaloan cuisine. The flavor is similar to that of freshly cracked black pepper, except with more heat.

Another crowd favorite are their Empanadas de camarón, an expertly prepared version of this Mexican beach town staple food that is equally as hard to find in Los Angeles as the aforementioned lobina. The coastal Mexican way of preparing empanadas involves deep frying a highly seasoned corn masa-based turnover, stuffed with chopped plump shrimp, until flaky, crunchy and chewy at the same time.  

El Faro offers regional dishes that will have you coming back for more, so next time you're in Highland Park, pay a visit to Mariscos El Faro and pull up a milk crate to feast on some of the most delicious Sinaloa-style Seafood you'll find in Los Angeles. 

 

 

6113-6139 N. Figueroa St., Los Angeles 

(in front of the Highland Park Recreation Center)

 

VANESSA SANCHEZ, El Borrego de Oro

Have you ever had a craving for Barbacoa on a Sunday morning but the, ‘where should I go’ question was always a toughy? Well, thanks to the Sanchez family, your question is finally answered. With three opened locations, El Borrego de Oro is the place for a mean barbacoa. Their tender and flavorful lamb is cooked in a pit of maguey leaves that transports you to Hidalgo, Mexico. Their mouthwatering consume, spicy red salsa, and handmade tortillas is perfect for making yourself barbacoa tacos. The ‘Chuletas de Borrego’ is also a winner- tacos all around!

Many friends praised owner Noberto Sanchez at family gatherings for his authentic and juicy barbacoa, so he did what he thought was best- open a restaurant. His passion and ambition led him to Boyle Heights in March 2003 to the grand opening of El Borrego de Oro. After opening three locations within 6 years, Norberto and his wife Zolia stepped down from operations and handed the reins to their daughter, Vanessa Sanchez. Vanessa manages all three restaurants but when she gets some down time, she enjoys the ‘Quesadillas de Huitlacoche y Flor de Calabaza.’ Her plans now consist of remodeling their first location and possibly opening up a new restaurant in San Bernardino.

#1 - 2403 Whittier Blvd. Los Angeles

#2 - 2808 E Washington Blvd Los Angeles

#3 - 2422 W Whittier Blvd. Montebello

JESSE GOMEZ, Yxta | Mercado

photo: LAtimes.com 

From working at his family’s restaurant "El Arco Iris," to working for a city councilman, Jesse Gomez decided it was time to go back to his roots in '09. With the help from a chef from Chiapas, Mexico he developed a menu for his newly inspired restaurant- Yxta Cocina Mexicana. You may ask yourself, what does Yxta mean? Yxta Maya Murray was Jesse's professor at Loyola Law School-her unique and mystifying name was the perfect fit for Jesse's new venture.

Yxta doesn't concentrate on solely one region of Mexican dining, but offers an array of dishes that exemplifies every part of Mexican cooking. Some of the most popular dishes include the tender 'Carnitas Tacos' and 'Al Pastor Tacos' for lunchtime and the 'Alambres de Arrachera' for dinner. Jesse enjoys creating the simple and authentic street-food 'Tacos Al Pastor' for himself when he has a moment to spare. Aside from the food, Yxta offers an upscale environment with excellent service and cocktails to match.

Jesse is currently in the developing stages of opening a new restaurant, 'Mar Adentro,' (another creatively composed name) a seafood establishment that will be located in Eagle Rock. 

601 S Central Ave Los Angeles, CA 90021

MAMA YUCAS

If you want to feel like you're in a home rather than a restaurant, head to Yuca's. Socorro Herrera and her family have been serving Yucatan inspired cuisine since April 1, 1976 in the heart of Los Feliz. Socorro greets every single costumer with open arms, creating an atmosphere that makes you feel right at home. It was Socorro's dream to have a place to feed the community her unique home cooking, and after years of seeing corporations doing Mexican food wrong she decided it was time for her to dive into the food industry.

The Yuca's family prides themselves on their tacos, burritos and their ability to know your order with a sole glance. Their succulent and tender 'Cochinita Pibil Tacos' will make you forget about your diet and eat almost 3 more than the ordered amount. When asked, "what's your favorite dish to eat here?" Socorro replies with "Taco de Carne Asada con queso y una copa de frijol." Her daughter, Dora Herrera, on the other hand sticks with a ‘Bean and Cheese Burrito’ and a ‘Cheeseburger’. Wait, cheeseburgers at a Mexican Restaurant? Yup! 

With two locations already in place, there’s speculation that a food truck might be in the making. But, Dora see’s Yuca’s going international before a food truck opening. Perhaps the next time you’re in Europe, you’ll stumble upon a Yuca’s Paris. 

NATALIE CURIE, El Coraloense

Natalie Curie 

Combining the names of the natives from Nayarit and Sinaloa, Mexico, El Coraloense has a special category in mariscos. Chef Natalie Curie and the rest of her family create unbelievably creative dishes- starting with the names. Ranging from 'La Embarazada' to 'viagra.com' this place keeps you on your toes with papa Leonardo's taboo menu item names. But the creativity doesn't stop there, they humbly say they dress the average ceviche and "put a tuxedo on it." From their shrimp ceviche tostada 'Mango' topped with diced mango and carrot sauce, to the 'Taco a La Diabla'- be careful it really does pack a punch, to Natalie's favorite la 'Mariquita', El Coraloense is the place to be on a hot summer day. 

El Coraloense is built upon Leonardo Curie's ambition- from managing a bridal shop to opening up El Coraloense in 2003. Natalie Curie has stepped in on behalf of her parents with the business aspect while her brother Leo and Marco develop the dishes behind the scenes. With one location already in place, will there be any more popping up in the future? Maybe Huntington Park according to Natalie! Lets keep our fingers crossed 

 


El Coraloense | 6600 Florence Ave | Bell Gardens, CA | (562) 776-8800