+
Restaurants & Bars

Sabor A Mexico muy sabroso - thanks, Dommy!!

Will Owen | Apr 10, 200702:36 PM     11

Another inescapable excuse to go to Culver City, this time to pick up some art, and naturally I timed it for Lunch. I was thinking of a return to Dijonnaise, and then remembered Dommy and Patrick's going on about this taqueria on National, so I went looking for it. Easier to find than to get to if you're headed north, but one deeply illegal U-turn later I was in their fenced-in parking lot. Very tidy little place with lots of tables outside, very friendly owner taking orders, and it smelled damn good too. After scanning the way-too-many choices I wimped out and ordered the Combinación Parillada, a mixed grill of carne asada, shrimp, chicken, mushrooms, onions, sweet peppers and cheese, which comes with three handmade corn or flour tortillas and rice, guac on lettuce, and either black or pinto beans. I chose corn and pinto, and a medium jamaica, which came to twelve bucks and change.

The owner and I chatted of foodish things as I watched the cook prepare a huarache and an egg dish for the only other customers, a woman and her little girl, as well as the various ingredients for my order, until those all got assembled on a sizzling-hot serving skillet and laid on my tray, along with a separate plate with my rice, beans and guacamole, a foil wrap of freshly-heated tortillas, and real live stainless-steel knife and fork. I took that and my drink out to a half-sunny half-shady table on the patio and dug in. The flavors were clear and fresh but needed some amplification, so I went to the goodies bar and got a little tub of salsa verde and a wedge of lime and dressed my dish with these. The salsa was about twenty degrees hotter than I'd expected, but very good and fresh-tasting with a nice tang. As is always the case with these things the meats were all very well-done, but with such nice roasty flavors as these all I cared about was that I could chew'em, which I did. The cheese seemed to be something like a whole-milk mozzarella, just a handful of fresh shreds spread over the top at the last minute, and gave me some good strings to wrap on my fork. The tortillas were thick and corny, the beans smooth and rich (without lard...how'd they do that?), the rice tender and fluffy with kernels of sweet corn and some peas scattered through it. The guac was a treat, too, full-flavored and just smooth enough. The jamaica was a little disappointing, surprising since it's supposed to be homebrewed, but then the very faint dank undertone was something I've tasted in brewed iced tea, as well.

This was probably too much food for lunch, but it was all good and pretty healthy, and despite being the most expensive thing on the menu a genuine bargain. Next time, and you damn betcha there will be a next time, I think I'll do a taco medley or something equally exploratory. This menu is huge, so I've got a lot of ground to cover! Oh, and the menu says Taco Nights Friday and Saturday, 7 pm until midnight - tacos $1.00.

Sabor A Mexico
8940 National Blvd. (at the 10), Culver City
310-280-0380

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Navigate Cheap Wine and Score the Perfect Bottle
Guides

How to Navigate Cheap Wine and Score the Perfect Bottle

by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.