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Catalina’s Market and Other Weekend Chowing

Sam D. | Oct 4, 200409:00 AM

Catalina Market and Deli has got to be close to the top of its class in sausage making. Friday I purchased some Italian sweet sausages, Salvadoran sausages and their new Guatemalan sausages. Several other types including Spanish and Argentinian fill out their line. They also keep adding to their fresh sausage varieties. Saturday we had a few friends over and we prepared the Guatemalan and Salvadoran sausages along with some rice pilaf and steamed veggies. The Salvadoran sausages were very good but the Guatemalan ones were outstanding. They are medium hot and spiced in a way I can’t describe. They were just yummy. Balzano Apple Cake we made from the recipe that appeared in the NY Times a couple weeks ago finished out the meal. Heavenly! Catalina's Market is at 1070 N. Western Ave, Los Angeles 90029, (323) 464-3595

Sunday morning it was off to Chinatown for dim sum. Wound up at a hole-in-the-wall on New High St with counter service and a few tables. Friendly service with no waiting. Had some particularly tasty Chinese broccoli. Everything else was good but not exceptional. Then we took a long walk that included a stroll through a large 2-floor store facing Broadway near the Mandarin Deli. There we saw several different varieties of dried shark fin selling for up to $489/lb. and various teas for around $100/lb. Hmmm. We were too full to eat anything more. Otherwise I would have liked to try banh mi at a couple places I saw. One was Saigon Sandwich and the other was Rainbow Bakery. Has anyone else tried either of these places?

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