An LA original, this colorful room has been dispensing regional Mexican cooking for two decades. Along the way, Chef/owners Jaime Martin del Campo and Ramiro Arvizu have become culinary celebrities, earning slots on Telemundo and Univision. But the recipes they learned at the feet of their Jaliscan grandmothers endure, just like the classic mariachi tunes that play overhead.
The kitchen turns out a host of complex and festive family dishes that are menu musts—like chicken enchiladas smothered in a trio of rich moles (including the famed 45-ingredient mole negro). Poached fish in chipotle crema is intense, yet delicate; while a stuffed poblano chile en nogada is a riot of flavor—spicy pepper, rich ground beef, pecan cream and tart pomegranate seeds.- MICHELIN guide inspectors
Work in progress.