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Chichenitza and La Flor de Yucatan revisted


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Chichenitza and La Flor de Yucatan revisted

Sandra W. | Aug 1, 2005 08:58 PM

Not that long ago, a group of us met for an early dinner at Chichenitza (3655 S. Grand.) Between all of us we probably tasted half of the menu. You know how sometimes your memory of something doesn't live up to the reality? Not today.

Went and had their lunch combination.

Salbutes - charbroiled turkey, shredded lettuce, pickled red onions, cucumbers, tomatoes and avocado over an extremely fluffy tortilla. The flavors blended together really well with the charred meat.

Pollo Asado taco - charbroiled chicken, same vegetables as above. The tortilla was a little crispy, split open and smeared with a black bean paste. Just different enough with a smokey black bean flavor.

Cochinta Pibil taco. This is what I came for. Pork marinated in achiote, orange juice and spices over a tortilla, sans veggies. Outstanding.

I'm glad I didn't just order the pork, because it was all so amazingly good. Very different from Oaxacan, or what I think of as traditional Mexican food.

After lunch drove to La FLor de Yucatan, (1800 S. Hoover, just south of Venice), intending to bring home the ham and cheese stuffed pastry that Dommy introduced us to that day. This bakery is a teeny-tiny hole-in-the-wall that makes incredible pastries (and cochinita pibil on the weekends.) The ham and cheese holajarda (sp) is a must. Also try the round cheese and chili stuffed pastry in the main case. No dinner for me tonight!

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