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Restaurants & Bars 9

El Parian and Langer's - back to back

kevin | Feb 13, 200607:04 PM

A little less than a week ago, I hit up El Parian with a friend for the aforementioned carne asada tacos. And yes, it does look closed from the it's front entrance on 1528 W. Pico, but go to the back door in the parking lot and enter through there. Anyways, sat down, didn't realize it was waiter service. Not that it really matters, this is also a slender, not so cheerful joint. But who cares we're here for the carne asada. Ordered up the tacos and a coke or jarritos, when the tacos arrived, we realized that they are big (i only ordered one, since if it's superb i'll just order another one, and another one).

But to tell you the truth, I wasn't that impressed there were pieces of the beefsteak that were deliciously flavored with salt and seaonings and then there were pieces in the taco that were just bland times two. So a little less than half the meat was good and the other parts not so good. Yet, still it's hard to find good carne asada in LA, I think it's easier to find pork al pastor and carnita's and hog's brains, etc, and stuff of that ilk. So anyways I guess if you douse it with enough sauce you could do a lot worse.

We were still not satisfied, and my friend wrapped up his second taco to go. Now we were on our way to Langer's just before they closed (seeing as they close at like all of 2 or 3pm). Got there and it was pretty empty. We snagged a nice booth, and split a sandich of hand-sliced pastrami on rye with russian dressing and coleslaw (the additional accompaninements of slaw and dressing were not my idea, I'm a purist when it comes to this stuff, but alas they don't do like have regular and half with the accourtretments). Had a Dr. Brown's cherry cola to wash it all down (for what it's worth they don't serve any other varietals of Dr. Brown's, and i'm a fan of their cream soda). Anyways, even with the dressing and coleslaw, the sandiwch was sitll awesome as usual. truly great stuff. next time i may just get a pound or three of that pastrami to go. oh, and this pastrami on rye is still head and shoulders above the famous new york joints i've tried.

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