Well, well, well, this is one of my most favorite nostalgic places in LA. I have been introduced to it many years ago it still has a special place in my heart for many reasons.

Rinconcito is an amazing local place with real and authentic flavor. It’s a small enclave, full of wall art and artifacts from Guatemala, and a mandatory jukebox. Perfect on a lazy Sunday morning for breakfast, tamales, soups and entrees.The menu consists of plenty of items, including small bites that can be easily shared.

My favorites are killer tostadas con avocado, tostadas con frijol, sprinkled with fresh cilantro, parsley, onions and queso. Plus traditional Guatemalan enchilada, which is a completely different creature than Mexican enchilada and has a life on its own. One word: beats. Fucking amazing starter.

Tostadas de aguacate

Tostadas de frijol y aguacate

Enchilada – traditional Guatemalan enchilada

Huevos Estrellados con salsa, crema y frijoles

Huevos duros con salsa, crema, frijoles y platanos

If you are not a breakfast type of person then you can indulge in variety of different soups – perfect remedy for crudo – a hang over. Trust me, they are freshly made, hearty and not heavy, they definitely hit the spot!

Caldo de res

Caldo de pollo

Caldo de camaron

There are lots of meat dishes as well, such as pollo en crema, pepian, stews, and traditional grilled meats, all served with rice and black beans…

Hillachas

Handmade tortillas – to die for.

Pupusas de queso – kids favorite.

Other small bites include tamales and chuchitos – fresh home made Guatemalan specialities. Plus, Guatemalan sausage – longaniza:)

Desert includes sweet rellnitos con frijol and crema, tamal dulce and atol elote.

Rellenito

The owner and waitresses are super nice and generally can help you choosing items for a large menu. They accept cards, but you better of with cash and some coins for the jukebox. So sit down, make yourself comfortable, order coffee or horchata and tip generously!!!

501 N Western Avenue
Los Angeles, CA 90004

http://www.yelp.com/biz/restaurante-rinconcito-guatemalteco-los-angeles

Cafe Antigua Guatemala: Worth a U Turn in Hollywood

You know how you have one of those days when you rush to get to an appointment only to find out that you got the times mixed up and are actually early? So now you have time to kill and then you realize that you’re also hungry? What’s a girl to do, except look for some place to have lunch, so I decide to take a drive and tell myself to stop at the first place that looks interesting. I’m cruising down Santa Monica Boulevard and of course, a small Guatemalan restaurant with a red facade catches my eye and I proceed to drive right past it. Unfortunately, the street was pretty busy, so it took me awhile, but I managed to do a U Turn and was soon on my way back.

Part of the appeal of this restaurant laid in the fact that I’ve never had Guatemalan food before and feeling a little adventurous decided that day was the day to check it out. Walking in, I noticed that this was indeed a small hole in the wall restaurant with only about 6 tables in the space. The menu was also quite limited, so I just asked the Owner for a recommendation. One dish she mentioned was a stew, but the weather was just too warm for that, so I went for her other suggestion, the Chili Relleno Plate. While waiting for my food arrive, I tried one of their Guatemalan Soft Drinks. The company is Tiky and I went for the pina flavor. Two words. Super Sweet. Letting the ice melt actually helped a little bit.

The tortillas arrived first. and I loved how thick and pillowy they were. If I had some butter, I could have just eaten them on their own.

Finally, my Chili Relleno Plate arrived. Now with this dish, it comes with black beans, sour cream and rice and your choice of 1 of 2 different salads. I had asked if I could have a small portion of each salad and the Owner was fine with my request.

Since I’m not familiar with the Guatemalan cuisine, I was surprised at some of the foods that were served. One of the side salads was Pickled Cabbage, Beets and Carrots, which I absolutely enjoyed, but it’s a dish that seemed to me, more Eastern Enropean in nature.

The other salad option was a mayonnaise-based Beans, Carrots an Potato Salad. First, I’ve never had green beans as part of a potato salad before, let alone carrots, but in general, I wouldn’t think to associate mayonnaise with South American or Central American cooking. So if anyone has information on how these two particular salads would have made it in a Guatemalan restaurant, I’d love to know. As for the salad itself, it was tasty.

I absolutely fell in love with the side of black beans that came with the Chili Relleno. The best way I could describe it is that the texture was silky smooth and it had a sweet-earthiness to it that I really enjoyed.

As for the Chili Relleno itself, it was killer, except for one little thing. I’ve only had Mexican chili relleo dishes where the peppers were usually poblano peppers. For this Guatemalan version, a sweet red pepper was used instead and its filling consisted of ground pork, beans and carrots. One thing I found interesting was that though this pepper was deep fried, it was soft.

I’m not sure if these were prepared ahead of time and just heated or it’s just the nature of this particular pepper to have a softer texture or maybe, the particular vegetables used for the fillings are more watery in nature. I don’t really know. Although I would have liked a firmer pepper, I still absolutely enjoyed this Chili Relleno. It was hearty and the sweetness of the pepper really went well with the sweetness of the carrots. I also liked the addition of the green beans and overall, this could have been a meat intensive dish, but the veggies added a nice texture and balance.

I was pretty full by this time and wasn’t sure if I could fit in dessert but once the Rellenito was described to me, my wall of resistance came tumbling down. Not that the wall was that strong in the first place. Simply, the Rellenito is a plantain stuffed with black beans, deep fried and than sprinkled with a little sugar. Now who could say no to that? I certainly didn’t. It was a perfect end to the meal. Sweet, but not too sweet and not too greasy either, considering the plantain was deep fried.

Overall, Cafe Antigua Guatemala was a wonderful find and with the weather getting cooler, I look forward to returning and trying out the pepian stew recommended by the Owner. So if you’re driving along Santa Monica Boulevard, Cafe Antigua Guatemala is definitely worth a stop for a delicious meal.

Cafe Antigua Guatemala
5421 Santa Monica Boulevard
Los Angeles, CA 90029
(323) 465-0755

Check out the Pleasure Palate blog for more tasty discoveries and if you’d like to check out the Pleasure Palate Dining Group, click here!

Hordes of people stand in line for good 10-15 mins, but trust me, it’s totally worth it. If you don’t speak Spanish, you can simply point with your finger at ready-made dishes  cafeteria style. They have a very easy menu to choose from antojitos and breakfast to panes (with eggs, beans, chow mein!) and meat dishes. If you feeling comfortable, try to order Guatemalan tamales-chuchitos, and my ultimate favorite - pan con huevo!

(Pan con huevo con todo – bread with scrambled eggs, onion, tomato, lettuce and mayo – but you can tell them no onion, etc, or add avocado, yum)

(Pan con Frijol – ultimate chaep eat only $ 1.50)

You can also try boiled egg con salsa or platanos con crema y frijoles, yummy!

(Platanos con crema y frijoles – kids’ favorite)

(Rellenito de platano with beans inside)

Try anything and you will not be disappointed! Guatemalan beans are mandatory, because they are the best black bean you will ever taste! There is also casamiento – the beautiful marriage of rice and beans! For appertizer there is tostada con aguacate or frijol and even pupusas.

And for meat lovers try guatemalan sausage longaniza and lots of kinds typical beef/chicken type of stews that come with a side of rice and beans.

(Creamy chicken with veg and side of rice and beans)

(Tripas -intestines with side of rice and beans)

Guatemalteca Bakery also serves freshly baked bread and pan dulce in various shapes, forms and colors – all just for few cents each. There are separate ails with imported products from Central America and in the fridge section you can find few kinds of cheese that you can sprinkle at home on anything;) and rich cream….mmmm…and other worth exploring goodies:)

Overall, Guatemalteca Bakery is my huge secret for a perfect under $10 Sunday breakfast. They take ATM, but it’s better to come wiht cash. Don’t forget coffee and jamaica, tamarindo or horchata to drink!

I say come hungry and leave happy! and yes, support the choco banana!

LINKS:  Guatemalteca Bakery on Santa Monica and Vermont

Guatemalteca Bakery on Beverly

Tutti Frutti ~ 950 East Colorado Blvd. Pasadena, CA 91106 ~ (626) 793-3662

While watching a tv show that was all about hot dogs, there was a particular segment that caught my attention. In that segment, a Colombian-born baseball player demonstrated how to put together a Colombian hot dog. Needless to say, the ingredients were a surprising choice and ever since then, I’ve wanted to try one, but couldn’t find any place that made them. Thanks to Jonathan Gold, it turns out that they sell them at Tutti Frutti in Pasadena. I bet you’re really curious now as to what exactly is a Colombian hot dog.

Simply, it’s a Hebrew National hot dog tucked with ham and mozzarella cheese into a bun with raw onion, spackled with crushed pineapple, sprinkled with crushed potato chips and finished with a three-squeeze-bottle lattice of catsup, mustard and mayonnaise. You’re either cringing or entranced right about now. According to Jonathan Gold, “It is impossible to eat the thing without smearing condiments on your nose, but it isn’t bad – the pineapple serves the same basic sweet-sour function as pickle relish, and even the crushed potato chips make a certain kind of textural sense.”

Once I knew where to go, I headed off to Tutti Frutti with my iron stomach and even brought a couple of friends with me. Walking into Tutti Frutti, it was more of a fruit salad, yogurt and smoothie place rather than a harbinger of this extreme hot dog, but there it was on the menu. Before ordering the hot dog, I got side tracked by something else, the Tutti Frutti Fruit Salad and decided to start with that instead. Who says you can’t have dessert first?

What was interesting about the Tutti Frutti were its ingredients which were seasonal fruit topped with sweet cream, frozen yogurt, cheese, coconut and blackberry sauce. Can you guess which specific ingredient gave me pause? Yes, it was the cheese. It seemed an odd choice, but when speaking to the owners who were Colombian, cheese in their fruit salad is quite common in their country. You know what? It works. The saltiness of the cheese balanced well with the sweetness of the other ingredients while the tartness of the blackberry sauce added a complementary flavor dimension. In short, the Tutti Frutti was fun to eat.

We also ordered a couple of Colombian drinks to try. The Postobon Apple Flavored Soda tasted apple-y and fizzy, although a little sweet for my taste. On the other hand, the Pony Malta drink definitely wasn’t sweet at all, but was too thick and malty for me. A couple of sips and I was done.

Now it was time for the main event, the Colombian hot dog. When I first saw it, I was just in awe, because I had no idea where to start. There was just so much to it. I honestly wished for a knife and fork because I could already feel the ketchup-mayo-mustard smeared all over my mouth and nose. Heck, if Jonathan Gold could just bite it into, I could to and I did and yes, it was quite messy.

At one point, I just developed a strategy where I would take a bite out of the top part of the hot dog, leaving a lower ledge of hot dog and bread. That way, I could at least have some control over the condiment chaos and than I’d bite the lower part of the hot dog and just repeat. So what does a hot dog with all these interesting ingredients taste like?

With each bite, you taste sour, salty and sweet with both creamy, firm and crisp textures. It was definitely quite an experience. I couldn’t even finish it. It was quite a good size dog, but I think it also had to do with the TuttiFruitti Fruit Salad I had earlier in the meal. Overall, at least I can say that I had a Colombian hot dog, but in the end, I just found the plethora of ingredients a bit overwhelming. I prefer my dog to be a little more basic – mustard, onions, hot dog and bun, but if you’re willing to see what all the fuss was about, than definitely pay a visit to Tutti Frutti.

http://www.tuttifruttila.com/

If you’re into ethnic food, check out the Pleasure Palate blog for more tasty discoveries!

Little Belize  ~ 217 Nutwood Avenue Inglewood, CA 90301 ~ (310) 674-0696

Ever since I had read Man Bites World’s post on his Ghanaian dining experience at Nana & Naa, I’ve been wanting to check out his delicious find and with Saaris, a Nigerian restaurant close by, some foodie friends and I thought we’d do a back to back African dining day of it. As you can probably tell from the title of this blog entry, the best laid plans of mice and men, etc., etc., but I’ll have to get into that later.

When it comes to African food, let alone Ghanaian food, I hadn’t a clue. Other than reading Man Bites World’s post, I didn’t do any other additional research, before going on this culinary jaunt. Sometimes, there’s something to be said for just experiencing without having to think too much about the ins and outs or ups and downs about the food you’re going to partake in; however, if you’d like to learn more about Ghanaian food, you can click here and click here and even here for more info.

However, I didn’t go completely uninformed about how things worked at Nana & Naa. I already knew that the market was inside the building and the restaurant part which consisted of tables and metal chairs covered by tenting was behind the storefront. I also knew that getting to the back of the restaurant meant walking through the kitchen and what delicious aromas we inhaled as we made our way to the back.

Once we sat down, our waitress asked how we heard about them. Once we mentioned Noah and Man Bites World, their eyes lit up. Given how Noah was so open to their food, I think they knew we’d be the same way. With no set menu, what we ended up ordered consisted of what was cooking in their kitchen and with 5 of us, we were ready to sample it all. In fact, my group ended up sharing 5 dishes and that didn’t include the fufu and banku.

Before I get into the food, I have to mention this popular Ghanaian malt drink called Malta Hatuey that we tried. Wow, that drink was thick. One sip felt like it coated the inside of your mouth. It had an interesting flavor. Of course, the malt was there, but it also tasted a little like black licorice. I’m a red vine kind of girl myself, so this isn’t a drink I’d get again. I just thought I’d mention it in case any of you would like to experience it for yourself.

As for the food, it’s hard for me to pinpoint what spices or herbs were used. The food tasted unlike anything I’ve ever had before. Nothing I had was spicy, but everything was seasoned well and overall really flavorful. We started with the Deep Fried Tilapia on a Bed of Spinach served with Yam and Egg. The yams were a little bit dry, but the fish, fresh off the frying pan, was nice and crispy. The spinach was definitely mixed with other ingredients and at the time, I was thinking tomatoes and something nutty perhaps, but I wasn’t sure. After doing some online research, I’m pretty sure that the spinach that came with the fish is referred to as “Palava Sauce.” You can check out variations of this recipe at The Global Gourmet and Home Foods Ghana.

The next dish to arrive was a Tilapia on a Bed of Black-Eyed Peas Served with Plantains and Egg. Again, the fish was crispy. The fried plantains had a nice sweetness to them and those black-eyes beans were hearty, meaty and with a little kick to them. This dish is referred to as Red-Red. Some sources I read referred to the Bean Stew as Red-Red or the plantains themselves as Red-Red. Regardless, this is a dish where the beans and plantains seem to be forever partnered.

Two soups followed soon after the above two dishes along with the banku (fermented corn and cassava dough) and the fufu (cassava), both starchy sides that are used to sop up the soup. One was the Peanut Butter Soup with Tilapia, which is also referred to as Groundnut Soup. I had high expectations for this soup, based purely on my experience with Kare Kare, a Filipino dish I grew up that’s also made up of a Peanut Butter Sauce. When I looked down at my bowl, it was seemed more like a tomato soup than anything else. Dipping a piece of fufu in it, I could taste a little bit of the peanut butter, but it was definitely overshadowed by the tomatoes. I actually still enjoyed the soup, but I just felt that it was misnamed.

The second soup was called simply “Light Soup” and came with Beef. While sometimes served as a starter to a meal with fufu, it’s also thought to help with those recuperating from illness when spiced appropriately with ginger chili. You can check out a couple of recipes at eHow or this Ghanaian Discussion Board I discovered. “Light” is definitely a good description. It’s the kind of soup that would be good to eat if you don’t want anything too hearty, but just enough to assuage a little bit of hunger.

Rice and Red Beans with Goat and Cassava Grains was the last dish of our meal. I couldn’t find any reference to the Ghanaian name for this dish. One thing I can say is that the rice and red beans tasted similar to what you would expect to get a Southern or Creole restaurant, although the rice in this case seemed more heavily sauced, perhaps tomato-based. I did find out that Cassava Grains are referred to as Gari and are very much a staple of Ghanaian cuisine. Basically, Gari is made from fresh cassava, which is grated with the excess liquid squeezed out. The remaining cassava is then fried with over an open fire, on a broad metal pan that has been greased with a little oil that could be palm oil or other vegetable fat. The resulting product is crunchy, stored easily and than can be eaten with stew or soup or meat or fish.

Overall, I really enjoyed the food. It’s not a cuisine I’d eat on a regular basis just because from what we had, the entire meal was very starchy and I like my veggies. However, the flavors were unique and everything tasted good and you can’t beat the price. Between the 5 of us, we spent around $12 each for the entire meal.

What we also go out of this meal was a tip from one of the other customers about a Belizean restaurant, not too far from Saaris where we were heading to next. That tip served as well because it turns out Saaris was closed, so instead we decided to check out Little Belize, which was a few blocks away.

Walking into Little Belize, it was interesting to note that there wasn’t a whole of seating. There were some booths on two sides of the restaurant and a bar with bar stools. The middle of the restaurant was empty. I think in the evening it turns into a mini night club. Since we had such a big meal at Nana & Naa, we decided to stick with ordering some of their appetizers and considering that they were between $1.00 to $3.00 each, it wasn’t that much of a financial hardship.

One thing to mention is that the names of the some of the appetizers were unfamiliar. When we asked the owner to describe them for us, it was easy to see that he took a lot of pride in his country’s dishes. As he was describing the appetizers, they seemed similar to other Latin or South American dishes. However, when we compared his description of the “garnarche” to a tostada, we were told nicely, but firmly, that no, the garnache is not a tostada, it’s a garnache. Also, the “panade” is not an empanada, it’s a panade and so on. To learn more about Belizean food, check out Belizean Journeys.

Anyway, we ended up sharing 4 appetizers and one dessert. The first one we tried was their Chicken Tamal. Wrapped in a banana leaf, the masa itself was moist and the chicken filling had a lot of flavor. Click here to learn more about tamale making the Belizean way.

Then I had my first taste of the garnaches, which were fried corn tortillas with black beans and cheese. Garnaches could also be topped with onions, but they weren’t that missed in this case. It’s amazing how a food can only have 3 ingredients, but still be absolutely delicious. That definitely speaks to good food preparation and quality ingredients.

Next were the Salbutes, which were flat round circles of fried corn masa with stewed chicken, tomatoes and cheese. I don’t know what ingredient was mixed into the masa to give it that orange color. Regardless, it gave that masa a different flavor nuance that was appealing and combined with the rest of the ingredients, 3 to 4 of these can make up a nice tasty light lunch.

The last appetizer we shared were the Panades, what the owner referred to as corn turnovers with a tuna filling. These corn turnovers were made up of cornmeal. If I had a choice between an empanada and a panade, I’d go for the panade. What I liked about it was that just enough cornmeal was used to encase the filling and the cornmeal itself was light and crispy. The tuna filling was moist and with every bite, you got cornmeal and fish.

Our foodie journey ended with Little Belize’s Coconut Tarts. After a little reading up, I found out that the dried grated coconut meat, after you mix with water and squeeze out its milk, provides the basis for many Belizean desserts. For our coconut tarts, this grated coconut was more than likely sweetened with sugar and baked in this little mini tart. When it comes to any kind of coconut dessert, the artificial coconut that comes in bags, are definitely not my thing. Once you bit into this tart, it was obvious that only real coconut was used and that’s as it should be.

In looking at the menu of Little Belize, I definitely want to make a return visit. They offer a hash fish and egg dish for breakfast that looked interesting as well as weekend specials like Conch Soup and Pigtails and Pea Soup.

Overall, this was a day of true culinary exploration of two unfamiliar cuisines where although I didn’t recognize the spices that were used or the names of the dishes themselves, the food really stood out and left me craving more. On that note, it’s definitely time for a couple of repeat visits, although maybe not on the same day this time around.

By the way, if I identified any of the dishes incorrectly, please let me know.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157615654519563/

Nana & Naa International Enterprise
4248 W. Century Blvd.
Inglewood, CA 90304
(310) 674-8052

Little Belize
217 Nutwood Avenue
Inglewood, CA 90301
(310) 674-0696
http://www.littlebelizeres.com

If you’re into ethnic food, check out the Pleasure Palate blog for more tasty discoveries!

I’ve never had Honduran cuisine before so when I read a review awhile back about a Honduran restaurant, called El Katracho located in Sherman Oaks, I decided to check it out for myself. I’m just going to talk about the food itself, but if you’d like to read more about Honduran Cuisine in general, click here!

One thing to mention right away is that if you’re bringing a large group who will be ordering a la carte off the menu, expect slower service. Although I made reservations for 14 ahead of time, having to wait on so many people did result in a service that while friendly and gracious, was also a little spotty. You may want to go with a smaller group or set up a pre-set menu with El Katracho to move things along a little quicker.

As my group was settling in and looking over the menu, we were served baskets of tortilla chips that weren’t your standard chips and salsa combo. Instead, a light tomato/chile sauce was poured over the chips and than topped with cotija cheese. Those chips were quite tasty and a great starter.

Some people also went ahead ordered drinks while trying to decide what to order. A couple of mango margaritas, made with a fresh mango puree topped with little Honduran flags, soon came out and were enjoyed by the recipients who asked for them.

Orders were finally placed and eventually food started coming out in spurts. Now when I was reading that review earlier, one thing caught my attention and it was in reference to a street food that Hondurans are known for called baleadas. Basically, a baleada is a flour tortilla, that is folded and filled with refried mashed beans, quesillo or Parmesan cheese and sour cream. This is basically a no-frills baleada. There are baleadas that can have any number of fillings depending on your preference from eggs to sausage to hot sauce to avocado and probably much more.

I ordered a baleada as a side dish to my main entree which was a shrimp and conch soup. My baleada arrived first and I definitely enjoyed it. I enjoyed the thickness of the tortilla itself and I liked the earthiness of the beans mixed with the saltiness of the cheese and the slight sweetness of the sour cream. I could easily just have had a few of the baleadas, a margarita and called it night, but I still had a big bowl of soup coming my way.

My soup soon arrived and after my first spoonful, I was happy that I stuck around. The broth itself was made up of coconut milk and was chock full of shrimp, conch, chayote and green plantains. I have to admit to being a bit surprised at the addition of the plantains because I’ve never had them in soup before, but I liked how they added a meatiness to the soup without the addition of actual meat. The broth was addicting. I loved its sweetness, which went well with the sweetness of the shrimp. My only real issue with the soup was the conch. They were a little chewy, which meant that they were probably canned, but sometimes you can only work with what you have.

For me, dinner at El Katracho was a hit and I look forward to a return visit where I can check out even more of their dishes. I actually even foresee a Honduran breakfast in my near future.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157610556860458/

El Katracho
14838 Burbank Blvd
Sherman Oaks, CA 91411
(818) 780-7044

If you’re into ethnic food, check out the Pleasure Palate blog for more tasty discoveries!

When Pollo Campero opened its first location in Los Angeles, I heard that lines were around the block. When I heard news like that, my curiosity was definitely piqued, but time passed by and I soon forgot about until I started working in Long Beach and found out there was a Pollo Campero location down the street from me. Fate was definitely working on my side, so I decided to check it out for lunch one afternoon.

I walked through the doors, up to the counter and after a quick glance at the menu, I ordered a three piece fried chicken with rice and yucca fries. While I was waiting, I loaded up on some salsas at their salsa bar. When the plate was finally placed in front of me, I have to say that it looked good and it smelled good, but did it taste good? The answer was a resounding YES in big capital letters.

The skin was wonderful and there was just enough batter to form a “cracker crust”. What I meant by that is when I pulled the skin from and off the chicken meat, it seemed wafer-thin and crispy like a cracker. The chicken itself was tender and juicy and very well seasoned, which doesn’t translate to being spicy, just full of flavor. A little peppery. A little bit of a kick. All of which made me one happy chicken eater.


The chicken was definitely the star of the plate– the yucca fries would have been a complete thumbs up if they hadn’t been overly salty. The rice really didn’t really add much to the meal. Overall, I was happy and was looking forward to making Pollo Campero as one of my regular lunch stops.

Unfortunately, I wasn’t able to make it back until a few months later, but I was still anticpating a great meal. Too bad, I didn’t get it. I wish I could share pictures, but as luck would have it, I didn’t have my camera with me. I ended up ordering almost the same thing I ordered the first time, but this time I replaced the rice with black beans, which were a definite improvement over the rice. However, the yucca fries, while wonderfully crispy, were still too salty. I would have been fine with whatever sides I ordered, as long as my chicken had been up to par. Oh my, it wasn’t and saying “Oh my” is putting it mildly.

The chicken didn’t have enough batter and it didn’t seem like it was fried for that long, which made for a skin that was more droopy than crispy. They also cut back on the seasoning. There just wasn’t as much of a flavor punch as before. It was just a disappointing looking and tasting piece of chicken. These are the times when a picture speaks a thousand words and if you are able to see what I saw, you’d know exactly what I was talking about. In the end, I left shaking my head, wondering what the heck happened. I felt like they were trying a new recipe and I somehow became their test subject.

Would I go back to Pollo Campero? I would, but this time I’d check out another location, if only to see if that last experience at the Long Beach restaurant was just a fluke. For now, I’ll just try to remember that one good meal and hope that it can be repeated elsewhere.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157612910004741/

Pollo Campero
281 E. Willo Street
Long Beach, CA 90806
(562) 981-8938
www.campero.com

If you’re into ethnic food, check out the Pleasure Palate blog for more tasty discoveries!

La Bamba Pupuseria ~ 14620 Hawthorne Blvd. at W 147th St. ~ Hawthorne