Guelaguetza

Opened by immigrant couple Fernando Lopez and Maria Monterrubio in 1994, this restaurant specializes in cooking up some delicious Oaxacan cuisine. Open Tuesdays through Sundays, Guelaguetza is located in the heart of Koreatown, making it an ideal place to experience the hustle and bustle of the city.

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A post shared by Guelaguetza (@laguelaguetza)

Damian

If you’re in the mood for something more upscale, then the elegant Damian is surely for you. Opened during the pandemic, this creation from chef Enrique Olvera serves a range of scrumptious Mexican dishes and fresh Californian produce, all from the heart of LA’s Arts District.

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A post shared by Damian (@damiandtla)

Madre

Known for its impressive selection of Mezcal flavors, this restaurant combines the best food that Mexico and California have to offer. What’s more, you can enjoy drinks after work with your friends or partner at Madre’s elegant bar, taking advantage of its Happy Hour specials.

The post Best Places to Eat Mexican Food in Los Angeles, California appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

Achiote, also known as annatto, is a seed harvested from a shrub, that is soaked in water and then dried and sold. You can find achiote as a whole seed, ground up, as a paste, infused in different fats, and more. This gives the Recado Rojo its distinctive red color, as well as a slight floral but bitter taste.

Recipe

To make the Recado Rojo, combine 1 cup of achiote with 1 cup of Seville orange juice, or 2 parts lime juice, and 1 part each of grapefruit and orange juice.

While that sits, toast 12 allspice berries with 1 teaspoon of cumin seeds for a few minutes in a dry skillet. Combine them with 2 tablespoons of oregano and 1 tablespoon of whole peppercorns in a spice grinder and blend.

In a food processor, blend 20 cloves of roasted garlic with 2 tablespoons of salt and ½ cup of Seville orange juice or half the alternative from before. Combine this with the ground spices and the achiote and the paste is ready!

Use as a marinade for fish, meat, or whatever you enjoy.

The post Recado Rojo is Just the Flavor You Need to Give Your Food a Little Flare appeared first on falafelandcaviar.com.

Tortillas

If you see that a menu item comes with flour tortillas, you know you’re not in a real Mexican joint. Though there are some areas of Mexico that actually do use flour tortillas, but unless the waiter specifies this, you can assume that flour tortillas are a no-no.

Fajitas

Fajitas are a beloved Tex-Mex dish that definitely is fine to enjoy, but if you see this on a restaurant menu that’s supposed to be authentic Mexican food, you’re in the wrong place. Fajitas have only been around for about 40 years and they are as Tex-Mex as it gets.

Drinks

If all you see is tons of sugary margaritas on the menu and no Mexican beer, sodas, horchata, or anything else that people in Mexico actually drink, you’re not in an authentic Mexican restaurant. And if you don’t see any of these types of drinks, ask your waiter if they do have any for you to try instead of getting a boring American soda.

The post If You See Any of These Things Happening in a Mexican Restaurant, You Know It’s Not Authentic appeared first on falafelandcaviar.com.

Mexican beers, which are mostly simple lagers, are great for summer because they are light and pair excellently with a lime and a pool.

Here are three Mexican beers that you should check out this summer.

Pacifico Clara

Pacifico Clara is my favorite Mexican beer. Its classic yellow label is easily recognizable and it can be found in many places outside of Mexico. It goes perfectly with spicy food and has a pleasant, cracker-like pilsner taste that is great for sipping.

Negra Modelo

Negra Modelo isn’t a typical Mexican lager. This fantastic beer is a dark lager, meaning that it has toasty notes and a roasted quality that makes it a heavier option than most Mexican beers. It’s unique and delicious.

Tecate

This well-known, classic Mexican lager has citrus notes, which makes it great to pair with spicy seafood dishes like shrimp tacos. It’s refreshing and a classic for sipping while poolside on a hot day.

The post You Have to Try These Classic Mexican Beers appeared first on falafelandcaviar.com.

So, what exactly are chilaquiles? (pronounced chi-lah-KEE-les)

The name of this dish comes from a Nahuatl word meaning “chile water, edible plant.” Why is this?

Well, the base and most important part of chilaquiles are the fried corn tortillas, which serve as its base.

Gaining an appearance that is very similar to that of fried tortilla chips, small slices of corn tortillas are fried in oil until golden brown, and then placed on the plate as the base of the dish.

Next, on top of the fried tortilla strips, either a red sauce, a green sauce, or a mole sauce is poured. The type of sauced used depends on personal preference and/or the region in which your chilaquiles have been made.

Another important component of a respectable plate of chilaquiles is tender pulled chicken which is added to the sauce.

Finally, chilaquiles can be garnished with the toppings of your choosing. Common options include refried beans, sour cream, fresh cheese, and avocado. You can personalize them as you like!

Be sure to give chilaquiles a try as soon as you can!

The post What Are Chilaquiles? appeared first on falafelandcaviar.com.

You might have heard of the Mexican cocktail called a michelada, but this is much less intense and so much more refreshing.

Chelada is also super easy to make at home and is perfect for dinner parties and picnics, because it involves so few ingredients. It has a very similar taste to a margarita because of the citrus used in it, but it’s way easier and cheaper to make. It’s absolutely refreshing, tangy, and just what you want from a summer drink.

Recipe

1. Start by rimming the glasses you’re serving the chelada in with some lime or lemon juice and dipping them into salt. You can also mix the salt with chili powder or tajin if you want a bit of spice.
2. Then, juice one lime per drink or half a lemon. Although this sounds like a lot, it’s what gives the drink a super perky, tart taste that everyone will love.
3. Pour in ice followed by a light lager, something that is both light in color and flavor, preferably a Mexican beer.
4. Garnish with a lime wedge if you like and that’s it!

The post Chelada is Sure to be Your Favorite Summer Drink appeared first on falafelandcaviar.com.

Guelaguetza

Opened by immigrant couple Fernando Lopez and Maria Monterrubio in 1994, this restaurant specializes in cooking up some delicious Oaxacan cuisine. Open Tuesdays through Sundays, Guelaguetza is located in the heart of Koreatown, making it an ideal place to experience the hustle and bustle of the city.

View this post on Instagram

A post shared by Guelaguetza (@laguelaguetza)

Damian

If you’re in the mood for something more upscale, then the elegant Damian is surely for you. Opened during the pandemic, this creation from chef Enrique Olvera serves a range of scrumptious Mexican dishes and fresh Californian produce, all from the heart of LA’s Arts District.

View this post on Instagram

A post shared by Damian (@damiandtla)

Madre

Known for its impressive selection of Mezcal flavors, this restaurant combines the best food that Mexico and California have to offer. What’s more, you can enjoy drinks after work with your friends or partner at Madre’s elegant bar, taking advantage of its Happy Hour specials.

The post Best Places to Eat Mexican Food in Los Angeles, California appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

Achiote, also known as annatto, is a seed harvested from a shrub, that is soaked in water and then dried and sold. You can find achiote as a whole seed, ground up, as a paste, infused in different fats, and more. This gives the Recado Rojo its distinctive red color, as well as a slight floral but bitter taste.

Recipe

To make the Recado Rojo, combine 1 cup of achiote with 1 cup of Seville orange juice, or 2 parts lime juice, and 1 part each of grapefruit and orange juice.

While that sits, toast 12 allspice berries with 1 teaspoon of cumin seeds for a few minutes in a dry skillet. Combine them with 2 tablespoons of oregano and 1 tablespoon of whole peppercorns in a spice grinder and blend.

In a food processor, blend 20 cloves of roasted garlic with 2 tablespoons of salt and ½ cup of Seville orange juice or half the alternative from before. Combine this with the ground spices and the achiote and the paste is ready!

Use as a marinade for fish, meat, or whatever you enjoy.

The post Recado Rojo is Just the Flavor You Need to Give Your Food a Little Flare appeared first on falafelandcaviar.com.

Tortillas

If you see that a menu item comes with flour tortillas, you know you’re not in a real Mexican joint. Though there are some areas of Mexico that actually do use flour tortillas, but unless the waiter specifies this, you can assume that flour tortillas are a no-no.

Fajitas

Fajitas are a beloved Tex-Mex dish that definitely is fine to enjoy, but if you see this on a restaurant menu that’s supposed to be authentic Mexican food, you’re in the wrong place. Fajitas have only been around for about 40 years and they are as Tex-Mex as it gets.

Drinks

If all you see is tons of sugary margaritas on the menu and no Mexican beer, sodas, horchata, or anything else that people in Mexico actually drink, you’re not in an authentic Mexican restaurant. And if you don’t see any of these types of drinks, ask your waiter if they do have any for you to try instead of getting a boring American soda.

The post If You See Any of These Things Happening in a Mexican Restaurant, You Know It’s Not Authentic appeared first on falafelandcaviar.com.

Mexican beers, which are mostly simple lagers, are great for summer because they are light and pair excellently with a lime and a pool.

Here are three Mexican beers that you should check out this summer.

Pacifico Clara

Pacifico Clara is my favorite Mexican beer. Its classic yellow label is easily recognizable and it can be found in many places outside of Mexico. It goes perfectly with spicy food and has a pleasant, cracker-like pilsner taste that is great for sipping.

Negra Modelo

Negra Modelo isn’t a typical Mexican lager. This fantastic beer is a dark lager, meaning that it has toasty notes and a roasted quality that makes it a heavier option than most Mexican beers. It’s unique and delicious.

Tecate

This well-known, classic Mexican lager has citrus notes, which makes it great to pair with spicy seafood dishes like shrimp tacos. It’s refreshing and a classic for sipping while poolside on a hot day.

The post You Have to Try These Classic Mexican Beers appeared first on falafelandcaviar.com.

So, what exactly are chilaquiles? (pronounced chi-lah-KEE-les)

The name of this dish comes from a Nahuatl word meaning “chile water, edible plant.” Why is this?

Well, the base and most important part of chilaquiles are the fried corn tortillas, which serve as its base.

Gaining an appearance that is very similar to that of fried tortilla chips, small slices of corn tortillas are fried in oil until golden brown, and then placed on the plate as the base of the dish.

Next, on top of the fried tortilla strips, either a red sauce, a green sauce, or a mole sauce is poured. The type of sauced used depends on personal preference and/or the region in which your chilaquiles have been made.

Another important component of a respectable plate of chilaquiles is tender pulled chicken which is added to the sauce.

Finally, chilaquiles can be garnished with the toppings of your choosing. Common options include refried beans, sour cream, fresh cheese, and avocado. You can personalize them as you like!

Be sure to give chilaquiles a try as soon as you can!

The post What Are Chilaquiles? appeared first on falafelandcaviar.com.

You might have heard of the Mexican cocktail called a michelada, but this is much less intense and so much more refreshing.

Chelada is also super easy to make at home and is perfect for dinner parties and picnics, because it involves so few ingredients. It has a very similar taste to a margarita because of the citrus used in it, but it’s way easier and cheaper to make. It’s absolutely refreshing, tangy, and just what you want from a summer drink.

Recipe

1. Start by rimming the glasses you’re serving the chelada in with some lime or lemon juice and dipping them into salt. You can also mix the salt with chili powder or tajin if you want a bit of spice.
2. Then, juice one lime per drink or half a lemon. Although this sounds like a lot, it’s what gives the drink a super perky, tart taste that everyone will love.
3. Pour in ice followed by a light lager, something that is both light in color and flavor, preferably a Mexican beer.
4. Garnish with a lime wedge if you like and that’s it!

The post Chelada is Sure to be Your Favorite Summer Drink appeared first on falafelandcaviar.com.