La Feria Del Nopal 2010 Tomorrow! (Saturday, Dec. 11 2010 at Juan's Restaurante)

(As seen on my article on LAist)



All Hail Healthy Cacti! La Feria Del Nopal Fest is Saturday


All hail healthy cacti! A festival in honor of Mexico’s green, staple vegetable is set to take place this Saturday at the three-month-old Juan’s Restaurante in Baldwin Park. La Feria Del Nopal will include over fifteen dishes incorporating the tart and tender vegetable, a recipe contest (must be submitted by 3 PM) and even a green carpet!

The chef/owner of the restaurant, Juan Mandragon is the Nopal luminary behind the event. A health conscious chef, he’s had the opportunity to cook for many celebrities like Oprah, Martha Stewart and Ryan Seacrest and Juan’s Restaurant is his first brick and mortar endeavor. His adoration for Nopales grew to its highest point when he used its medicinal qualities to help aid in his sister’s battle against cancer.

The menu for the restaurant is actually a joint effort with Rocio Camacho (Moles La Tia, La Huasteca). The special menu for La Feria includes things like a Nopal enhanced queso fundido ($5.99), an Ensalada Organica made of organic Nopal with a dressing of crimson cactus fruit that grows on its very paddles ($7.99), a Chia Seed Crusted Salmon ($13.99) and of course, a creamy Nopal Mole ($11.99). All these dishes only to aid as a vehicle for the thick, pliable green handmade Nopal tortillas that is on deck daily at the restaurant.

To quench your thirst, there will be quite the selection of Aguas Frescas. Including one made from raw Nopal and naturally sweetened with pineapple juice. There will also be chia seed based versions of Horchata and Agua De Limon that he sweetens with Stevia.

And for dessert? Yup! You all guessed it…a Nopal Flan!

La Feria De Nopal 2010 @Juan's Restaurante
Saturday, December 11, 1 PM -7 PM

My Recap of the "200 Years of Mexican Cuisine" Food Event On LAist

Well, in my attempt to really start making a living out of this one day...I am two pieces in on my latest writing decision to start contributing to LAist. Whatever, I may not get paid but at least I'll get more exposure than I do by just writing for myself here.

It's also pretty awesome because they let me do this!

Double post!





It was a full church as more than 1,000 tortilla-loving Angelenos gathered at St. Vibiana's Cathedral last Saturday night. They were there not to eat a communion wafer but instead to celebrate 200 Years Of Mexican Cuisine, a tasting event put together by The Taste Of Mexico Association benefiting Heal The Bay Foundation. Just in time, as this year marked the bicentennial celebration of Mexican Independence…not to mention "Traditional Mexican Cuisine” making it to the list of UNESCO’s "Intangible World Heritage."





The Taste Of Mexico Association was formed earlier this year by the co-owner of La Monarca Bakery, Ricardo Cervantes. The spicy organization is made up of L.A's top Mexican powers: La Casita Mexicana, Guelaguetza, Frida and course, La Monarca Bakery.

"We have all known each other since we're in the same industry and have worked together on occasion before" says Cervantes, when asked about how the organization was born. "We simply want to promote and redeem authentic Mexican food."

The line to get in to the church party was an hour long and the lines to get food snaked all the way around the altar. "I'm very happy with the turnout, I think it was a great success” says Jaime of La Casita Mexicana. Despite the lengthy waits, people weren't really complaining once they finally got their regional Mexican nibbles. Although, I'm pretty sure the copious amount of line-less booze booths touting Tequila girls and unlimited pours had something to do with that too.





As always, La Casita Mexicana stole the show with masterful renditions of unique regional eats. Their table bared no free space in the least. It was stacked with 7 assorted Mexican cheeses that ranged from crumbly, aged Cotija Adobada to a milky, oil-brined Panela and a kaleidoscope-like selection of elusive Salsas. My favorite was the milky Salsa Blanca from Colima, made from chiles gueros and emulsified with olive oil. Aside from the queso and salsa fest, their paper plates were overflowing with 2 different types of Ceviche, Tamales de Huitlacoche and their Signature sweet Chile en Nogada.









But they weren't the only ones that came prepared; Fernando Lopez Sr. (owner of Guelaguetza) brought out the big tostadas as well, about a thousand of them to be exact. I can still taste the one topped with a crunchy fry-up of chapulines and still craving seconds of the one topped with Tortitas de Camaron (shrimp fritters) in Mole Coloradito.





Aside from the food and booze that flowed until the very end, the altar that day doubled as a colorful stage for Mariachi and traditional folkloric dancers.
 
"We were very happy with the turnout" says Ramiro Arvizu of La Casita Mexicana. The organization is already thinking of ways to better the event for next year and even hosting other Mexican Holiday events in the near future. They are also willing to add other restaurants to the lineup.

UPCOMING BAD ASS WEEKEND ALERT: The Taste Of Mexico Association Presents "200 Years of Mexico's Cuisine" Food Event

What better way to celebrate "Traditional Mexican Cuisine" finally becoming "a cultural treasure"

Since I didn't wake early enough to catch yesterday's press conference about the upcoming 200 Years Of Mexico Cuisine event (first "after-hours" experience at Koreatown; ugh), here are the details on L.A's first event celebrating regional Mexican food for a good cause.

(taken from press release)



WHAT: On Saturday, December 4, 2010, from 5–10 p.m., La Monarca Bakery—along with traditional Mexican restaurants Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana—will celebrate Mexican culinary and cultural history with the “200 Years of Mexico’s Cuisine” event, presented by The Taste of Mexico Association. The inaugural event—taking place at the Cathedral of Saint Vibiana in downtown Los Angeles—will offer attendees a taste of authentic Mexican specialties, including over 35 traditional dishes from varying regions throughout the country; premium tequila, beer, and mezcal tastings; Oaxacan dancing; a silent art auction and exhibit; and live Mexican music and mariachi band performances.



Ticketholders will have access to unlimited tastings from La Monarca Bakery, Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana. All participating restaurants are members of The Taste of México Association, including the organization’s president and La Monarca Bakery owner Ricardo Cervantes. Attendees may purchase tickets in advance at any participating restaurant or via The Taste of Mexico website. A portion of the event’s proceeds will benefit Heal the Bay, an environmental nonprofit organization dedicated to making Southern California coastal waters and watersheds, including Santa Monica Bay, safe, healthy, and clean.



WHEN: Saturday, December 4, 2010 | From 5–10 p.m.



COST: Tickets are $75 in advance and $100 at the door

Tickets can be purchased at www.thetasteofmexico.org and at all participating restaurants



WHERE: Cathedral of Saint Vibiana

214 S. Main St.

Los Angeles, CA 90012



ABOUT LA

MONARCA

BAKERY: Offering traditional Mexican breads, cookies, pastries, and cakes made from scratch daily, La Monarca Bakery provides an authentic panaderia experience utilizing the flavors and ingredients of Mexico. Founded in 2006 by partners Ricardo Cervantes and Alfredo Livas, La Monarca Bakery is named for the monarch butterfly, whose annual migration between the U.S. and Mexico symbolizes the bakery’s bridging of cultures with its traditional Mexican baked goods. La Monarca Bakery has three locations in greater Los Angeles—Huntington Park, East LA, and its newest outpost in Santa Monica. La Monarca Bakery is open 7 a.m.–9 p.m. daily, with baking beginning at 4 a.m. and continuing throughout the day. La Monarca Bakery is also on Facebook and Twitter.



ABOUT THE

TASTE OF

MEXICO: The Taste of Mexico Association was founded by a select group of respected Mexican restaurateurs with businesses in Los Angeles, each dedicated to enhancing and promoting the authentic ingredients, flavors, and traditions of Mexico’s cuisine. The association is currently comprised of business owners and chefs from La Monarca Bakery, La Casita Mexicana, Frida Mexican Cuisine, and Guelaguetza Restaurant. All founding members are natives of Mexico and are committed to using only authentic Mexican recipes, developed and prepared by chefs well-versed in the flavors and traditions of Mexico. For more information, please visit www.thetasteofmexico.org.




Looks like I'll be covering this event for LAist so hay nos vimos!

Yxta Cocina Mexicana: Ingredient-Driven Mexican In Downtown Los Angeles

I finally got a chance to try out Yxta Cocina Mexicana this last Friday. Leave it to a personal invitation from humble owner Jesse Gomez to get me to commit to going at long last.

I noticed the place since the first time I passed by it while aboard the "Commerce Center" 720 Rapid Bus...that was nearly two years ago!



Yxta On A Friday Night: Crackin'


The unassuming facade is right on the corner of 6th and Central. As if this mattered, this part of town is also negatively recognized as "skid row". I dropped by on the later end of the dinner service and the place was still fairly cracking. The patrons ranged from the young locals residing in the revamped barker block nearby to young latino professionals just out for a good taco.



La Ofrenda: By Zacatecano Artist Rafael Coronel


Walls were adorned with contemporary Mexican art and on the ceilings hung low rising, swank chandeliers. In the middle of the dining room stood an inviting communal table, "Its the only table we don't move...ever" says Jesse Gomez as we sat down. Jesse Angel Gomez was born into the Mexican restaurant way of life. His grandparents opened up the Highland Park Mexican family restaurant, El Arco Iris in 1964. And as a result, Yxta is in its very own class of Mexican restaurants, a rare style that takes its roots from nostalgic Americanized "combination" platter set ups but evolve into high quality reinterpreted favorites. The menu is mostly masa antojitos but it gathers from his favorite regions of Mexico for its execution.



Uno De Al Pastor Y Uno De Asada: Salmon Creek Farms Pork


The pork for the Al Pastor is cut off a rotating spit and it is sourced from Salmon Creek Farms, a notable purveyor of awesome swine. And it is bomb, with charred juicy tidbits of both quality swine and grilled pineapple. Layered atop a soft handmade corn tortilla, this taco is my favorite Al Pastor taco in L.A at the moment.



Albondigas De Pescado (Cod): Fridays Only


Since I first opened up their online menu, this soup was the first thing that caught my attention. Albondigas is basically a meatball soup, the consomme is a rustic one based on tomatoes, garlic, onion and cilantro. My mom only makes beef or chicken versions, so I was intrigued these were made from fish instead. And they were just like my mom's actually, down to eerie similarities of the al dente squash/carrots and thick body of the broth. The balls were tender and moist, unlike overcooked and snappy shrimp albondigas I've had at other Mexican places in town.



Tostada De Atun: Sashimi Grade Ahi Tuna, Fried Onions, Chipotle Lime Cream


Another favorite of the night was Yxta's take on the typical seafood topped Tostada. Here, he fried his own tortilla to a puffy thick disk, topped it with ruby red Sashimi grade Ahi Tuna, some battered onion rings and a rich but zesty chipotle-lime cream. Together this bite was a complex one that covered all bases in the textural contrast game.



Enchiladas: Could Hold Their Own Against The Mole Monopolies In Town


The chicken for his Enchiladas de Mole comes from Shelton Farms but I enjoyed his smooth black Mole better. It is superior than other places in town, thick, good portion, and not too sweet. Although, my favorite sauced down concoction was the Enchilada De Verduras, tortillas filled with fresh corn, spinach and mushrooms then sauced down with his very own Mole Amarillo that he makes on premise (just like the mole negro). The yellow Mole shines through with an ethereal balance of chiles gueros, yellow tomatoes, yellow squash, nutmeg, cinnamon and just a little that ubiquitous pepper known as the Habanero.



Rajas: Mexican Guilty Pleasure Equivalent Of Fettuccine Alfredo


Jesse insisted on a order of his famed Rajas, julienne strips of Poblano pepper cooked with cream and corn. Ayy Guey, he was right! His rendition was light, al dente and spicy.



Nopalitos: My Bread And Butter


The only thing I myself insisted on trying that night were his Nopalitos, the famed strips of cactus that make every kid from central Mexico big and strong. I grew up on the stuff and it is how I measure any Mexican restaurant. If your Nopales is good, the Glutster is all yours. Here it kept up with the rest of the bad ass onslaught, reminiscent of my mom's, they are cooked in red chile sauce and braised until tender, not slimy or sour. Jesse told me the recipe is actually from a cook he had a while back, the family was "from Chiapas" he said.



Fish Of The Day: Mahi-Mahi


We settled on trying at least one main course. I had heard about his daily fish of the day specials. Today it happened to be a fat piece of fresh Mahi-Mahi. The cut looked beautiful with pristine criss-cross grill marks. It tasted even prettier. A simple rub of cajun spices was all it had but it was enough, nothing to veer attention away from the moist and fresh medium flakes of flesh. Shaven spears of grilled Mexican calabacita (squash) were its pedestal, spaced like the hands of a clock and charred under high heat. The sides were not to be fucked with neither, including his own burnished onion-spiked rendition of the classic grilled corn snack dish, esquite and a refreshing heap of warm lime cilantro rice.



Capirotada: Mexican Bread Pudding A La Moda!


I was happy to see Capirotada on the menu. The seasonal, sticky-toffee like Mexican bread pudding is usually eaten only during lent but I was known to freeze my mom's capirotada to eat it year round. I no longer have to do that since they have it on the regular dessert menu here everyday. The version here is made with the sturdy torta-standard-issue Telera bread roll and again...tastes just like my moms! Packed with raisins and spices, the version here is made a la moda with a generous scoop of the frozen heaven known as Cinnamon Fosselman's Ice Cream. More like frozen butter with fresh ground cinnamon on it to be precise, the frozen spicy scoop tastes like licking the innards of cinnamon roll (I went to High School just a couple blocks away from Fosselmans so I am no novice to its decadent icy gospel).

All in all, Yxta is an invaluable addition to the few, the proud...the Los Angeles Quality-Ingredient-Driven Mexican Restaurant scene. Places where you can go eat and be ok the rest of the day. The best thing of all is that this place comes served as is, unpretentious, family run and drama free.

Provecho!

Yxta Cocina Mexicana
601 S. Central Avenue
Los Angeles, CA 90021
Tel: 213-596-5579


Restaurant Hours
Monday-Wednesday: 11:30am-9pm
Thursday-Friday: 11:30am-10pm
Saturday: 5pm-10pm
Sunday: closed

Restaurante Doña Mary's: A Recipe For Atole Blanco & A Traditional Pit Stop Breakfast (El Jacal; Jalisco)

I was finally in Guadalajara. I had caught a red eye and arrived at 5 AM sharp. The homie Chuy Nomas was to finally show me his beloved Tierra. We were off to his pueblito of Talpa as soon as he picked me up from the airport.



The Long And Winding Road: From Guadalajara To Talpa


It was the first day in my life where I didn't get a wink of sleep and no matter how beautiful the sierra scenery of Jalisco was...I knocked the fuuuck out! Only to wake up to an excited Chuy screaming "El espinaso del diablo!" as he sped through sidewinder, cliff-side turns with gusto and burnt rubber.

But I was quick to wake up as soon as we arrived to Restaurante Doña Mary's, a pit stop that Chuy and his family never fail to make in their 2 1/2 hour Talpa trek for the last 30 years. Chuy's great aunt is the actual owner of the place.



Breakfast Finally


Don't stop for any other places before this gem, no matter how much the vendors try to get your attention by clapping at you or fanning the thick steam from freshly brewed Atole Blanco towards your direction...



Atole Blanco With Piloncillo Brown Sugar: Mexican Insulation


It was about 9 AM and my L.A raised lanky body was no match for the the frigid morning frost of the Jalisco wilderness. I needed some calories fast. Luckily, my ancestry had me covered with Atole Blanco. This is what the parents of my great grandparents were raised on "to be big and strong" as my parents would say. It is a hot, thick beverage of blended dried corn and water. It is milky white, unsweetened but served with the freshest (moistest) cones of Piloncillo brown sugar you could find. I made this on my recent trek to Zacatecas from scratch and learned to appreciate its bland, creamy taste just as my great grandparents did when there was no milk or other food to eat. And it works! After sipping this, I took my puffy jacket off and felt some warmth in my body once again.



Only Hand Made Tortillas at Mary's: Hay Que Chikiado!


The lady was making fresh tortillas in the back and Chuy went on and on about their Cecina dried beef (used to be dried deer until the Mex. government cracked down hard on it) preparation but of course, I took the lighter route and decided on seeing how they prepared their Chilaquiles. Since, we are spoiled back in L.A with the crispy ones at La Casita Mexicana's version...



Chilaquiles: In The Style Of El Jacal, Jalisco


The plate arrived to reveal a yinyang of julienne crispy tortilla strips and and creamy refried local beans. All drowned in a pool of that zesty red chile sauce. The tortilla here seemed to be dry toasted rather than fried like at La Casita Mexicana. And these were only topped with shredded Queso Añejo, the same stinky, raw cheese that my aunt makes back in Zacatecas. I inhaled these just as I did the Atole and actually preferred this lighter version this time around.

"Did you guys stop at the Cecina at El Jacal?" asks Chuy's 14 year old cousin as I type this post. On to another 30 years!

Restaurante Doña Mary's
Carretera Amerca-Talpa-Mascota
El Jacal, Jalisco. Mex.
(Ask for Doña Mary anywhere in the rural town)

As Chuy would say..."Preguntando se llega a Roma!"


A Modern Recipe For Atole Blanco

Makes 4 Cups

Cooking Time: 30 Minutes


Ingredients:

2 Cup Masa Quebrada (Maseca Masa Harina dry Tortilla mix could be used ONLY if Masa is not available)
4 Cups Water

Directions:

1) Pour ingredients into blender, blend until smooth.

2) Place blended liquid into large pot, under low heat bring to a rolling boil while whisking constantly to mix constantly.

3) Atole is ready when consistency is the texture of a Hollandaise sauce. (20-25 minutes)

*Using dry Masa Harina is not how it is made in either Zacatecas or Jalisco but it is better than nothing!

"Sabor Y Orgullo Purepecha" A Night of Gastronomia Michoacana at La Huasteca Taking Place Oct. 28th (6 PM: $30)

This just in!





Chef Rocio Camacho of La Huasteca Restaurant in Lynwood is doing her regional Mexican series yet again with a Michoacan edition.

There will be live music and 10 courses of Tequila. Along with a feast of unique Enchiladas Morelianas and the sweet corn, pillowy, pipe-sized Tamales known as Uchepos.

And the best part? She keeps it real...all for only $30.

Viva Lynwood!



La Huasteca
3150 E. Imperial Hwy.
Lynwood

(310) 537-8800.

Expo Comida Latina And The Western Foodservice & Hospitality Expo 2010 (Los Angeles): Tasting The Latest In Food And Drinks

That'a Way Maaan


Last week I was lucky enough to get a last minute invite to the Expo Comida Latina and Western Foodservice & Hospitality Expo that took place at the Los Angeles Convention Center. The email came on the actual weekend that it was taking place! BUT unlike any other expo that would had only been around for the weekend, this expo stayed around until the food service sabbatical aka as Monday! Bless the dedicated, hard working few who work through those weekends! I was able to make it on Monday.


It Was Crackin'


I will not lie, I found this event quite awesome. This was an event strictly for the movers and shakers of food in the world. There were whole aisles for those things in a restaurant that I--as a foodblogger--never really put much thought into otherwise. Specialized things like those blinking "open" or "closed" signs that hang from windows, things like those touch screens order computers that servers and bartenders use when taking frenzied orders (there was a waterproof one!!!). Even the latest in chef kicks...Birkenstock Clogs?!


Get Yo' Open/Closed Signs Right Heere!



I Mean....Water Was Being Poured All Over It?!



Birkenstock Clogs For The Hippie Chef?: Naaawh!



The Movers and [Salt & Pepper] Shakers Too?


And of course, there were a few aisles exhibiting the latest--and tastiest--in easily purveyed gourmet food. Meaning...free sample buffet!


Tsukiji Express: Straight From The Source


There was everything here, I mean everything. I almost did a back flip when I saw that there was a booth for the Tsukiji Market! They were showcasing some of their newer, premium varieties of fish such as this



Japanese Amber Jack


All the greats were here. Even the people behind Tapatio hot sauce!


Representin'


There were even the guys from Bolis!!! A latino childhood staple food found in freezers. You have to break these in half on your knee in order to get them open to eat. ha ha. Oh, how I miss those days.


Bolis!


As if that wasn't enough, there were the innovative folk of the legendary Orange Bang! here too. Another food I grew up on. For those of you that are bang virgins out there, this frothy drink is what an orange agua fresca would taste like if a couple of creamsicles fell in there. This drink is pretty much a unmissable staple in one a many East L.A Chinese Food & Donut establishments.


Orange Bang!


There were some new companies that were trying to break in to the market too. Oh, how happy I was when I saw these guys had a booth here.


Pulque: Never Forgotten


Pulque 1881 is a new company that's trying to bring Pulque back in the alcohol game. Labeled as "Agave Wine" this is my all time favorite alcoholic drink, its made from the fermented sap from Agave plants. Tasting sweet and milky, not too different from the Korean unfiltered rice wine Makgeoli. It actually has a higher alcohol content than a can of light beer, that's right...its a 'creeper-upper' alright. Although I like it slimy, 1881 has to pasteurize their sap that they get from Tlaxcala. I've been a fan of this company since the first time I saw their $2 cans for sale at Ramirez Liquor in Boyle Heights.
There were these guys from SunJewels Organics that are trying to break in AGAVE SWEETENED frozen yogurt. Best of luck to these guys man, I ate that whole swirl and didn't have any sugar crash after at all. No more settling for CLOYogurtland hopefully soon.


Agave Sweetened Frozen Yogurt: Yeeeah


Now for the aisle where I did the most extensive research on...


Karl Strauss Brewery: Reliable 'Ol Red Trolley Ale


The San Diego brewers Karl Strauss were there with their nutty-almost-toffee flavored Red Trolley Ale, a favorite a mine. They also had some unique Imperial Pils beer that was pretty damn good too.


There's A Serrano Chile In My Beer!


The technically-Mexican (100% Mexicali!) brewery Cave Creek were their with a superb "Chilli Beer" that surpassed my gimmicky stereotype of it. Basically, a medium bodied lager with a whole Serrano in each bottle. It was surprisingly pretty damn lip synge-ing and pleasurable, I wouldn't mind putting away a six pack of these with some Tacos de Marlin or something.

But enough tomfoolery, now for the most full bodied beer I've probably ever had.


Marodsous Abbey: Those Belgian Monks Are On To Something...


Actually brewed by monks still. I was taken into a flight of the Maredsous 6 Blonde, the Maredsous 8 Bruin and the Maredsous 10 Tripel. And oh golly, my eyes were nearly rolling to the back of my head with its intense but balanced flavors of hops and caramel. Each one at different ratios with each other, think the the honey-like flavor of the blonde was actually my favorite.

Alas, it was great to peruse both of this years expo and looking forward to coming back to next year and stay in-the-know with both the front--and back--of the house world of restaurants.

Pre-Hispanic Mexican Cuisine Finally In Los Angeles: La Huasteca's New Menu

Huasteca:Pre Hispanic Food In L.A Finally

Every once in a while I get a random phone call from chef Rocio Camacho, "mijo, este Sabado voy a estar cocindo _______ y quiero que lo pruebes." Usually, its just an update on which state she will be covering for her monthly Mexican gastronomy series at La Huasteca. But this last time around it was for something a little more exciting: A brand new Mexican Pre-Hispanic menu at La Huasteca.

I was rather ecstatic. There is no Mexican restaurant in L.A that has attempted this. There are a few phenomenal ones that masterfully purvey ultra traditional regional classics yes, but not many have taken a stab at Alta Cocina, the haute cuisine of Mexico before the Spanish Conquest. Food that is inspired by the ever sustaining food of Aztec and Mayan cultures; dishes with bugs, wild meats, foraged vegetables all whose flavor is of the most pungent and unabashed.

In order to make this happen, La Huasteca had to take it up several notches. Camacho just feels like industrial ingredients don't suffice for the new concept that they are going for. And because of that, she does things above and beyond other Mexican restaurants. She actually planted a lot of hard to find pre-hispanic herbs around the restaurant. Herbs like the elusive, spinach-like Chaya and the highly aromatic Hoja Santa. These herbs are vital in the new angle that they are dishing up and what better way than to get ingredients than growing it yourself? She also makes her own chorizo and steams her own preservative-free fluffy masa.

That being said, I had the immense pleasure of being the first to taste these flavors this last week over a 23 course tasting dinner. Brace yourselves. Each heartfelt dish has a fascinating story all on its own that I will be covering in other posts.

Starting off with the utmost vital staple of Mexico, the tortilla.


Chef Rocio's Tortilla: The Best In Los Angeles


Do not underestimate the power of a good tortilla. It has the capability to either make or break any meal. Here, it was nothing less of magnificent. She makes the fresh maize masa every day. Down to the steaming of the grains, the grinding of them, she does it the way it was done before preservatives were introduced to it. And what a fluffy, pillowy difference indeed. To eat one of her preservative-free handmade tortilla is like the same difference as eating a machine made one to a regular--preservative maintained--hand made one. A revelation in each light, piping hot bite. She adds assorted chile and vegetable powders to color and lightly flavor each tortilla according to the dish that it will be accompanying.

And then we go on over the Aguas Frescas.


Agua Preciosa "Atlaquetzalli

Translating to "precious water", this Oaxacan drink is the epitome of what chef Camacho is going for. Elaborated with ingredients like toasted cacao beans, cacao blossoms, wild flower honey, black mint, Rose Water...this aphrodisiac drink produced a feeling of ecstasy with its lightly sweet, aromatic and milky qualities. This sacred agua fresca somehow didn't make the status quo of Horchata and Tejate and was lost in time somewhere. Chef shared the interesting myth behind this drink involving a woman assigned to gather each ingredient.


Empanada De Flor De Calabasa: The Fluffiest In L.A

Believe it or not, Empanadas are pretty O.G. Especially the way she makes them here, without (Calcium Propionate) and enlivened with a little baking soda creates these beautiful corn pastries of unrivaled texture; light and fluffy and not heavy. A rarity in the fried masa pantheon of Antojitos. The filling was scarce and cheese less and only a scoop of thick Guacamole not watered down and drowned in it.


Corunda Michoacana: Origami Through Food




Basically a Tamal from the state of Michoacan, these are unique in the way they are wrapped and eaten. Unwrapping this dodecahedral shaped treat was as exciting as unwrapping a birthday gift from your rich uncle that only showed up during holidays or something. The masa interior was moist, almost creamy. There was a tiny filling of cooked down cheese whose nuttiness went all the better with the roasted tomatillo salsa that accompanied the dish.


Aguacate Relleno De Ceviche Verde


A ceviche mixto was prepared unlike many others in town, with only pureed cilantro, serrano, lime and garlic. Very unassuming looking but pretty damn exuberant in its bright, clean flavors. The fact that it was plopped atop a halved out avocado and served with a horizontally cut, crisp plantain chip boosted this dish even farther from the rest. Adding a starchier more substantial crisp to the chewy shrimp-octopus-fish combination. Bassa was used here as it was she had on hand.


Puchero Vaquero: A Rustic Beef Soup From Veracruz


This hearty stew contains a rich beef broth brimming with long pieces of Carne Seca, north Mexico's beloved cured meat. When soaked up, the texture is somewhere between beef jerky and a really thin cut flank. Starchy vegetables such as green plantains, carrots and sweet potatoes make up the rest of the ingredients.


Huatape De Camaron: Pre Hispanic Tamaulipas Pride


This was a favorite of mine for the night. A minimalist Nahuatl shrimp chowder if you will. This is an esteemed but forgotten soup of the Tamaulipas state of Central Northeastern Mexico that is made with only 4 ingredients: Tomatillo's, Green Chiles, Lime and then thickened with a little cooked masa roux. The flavor is straightforwardly simple but absolutely satisfying. Especially when you bite into the julienne lime strips that are swimming around the broth.

The last soup was the elusive Caldo De Piedra of the Mixteca region of Oaxaca. A subtle seafood soup that is actually cooked with 3 heated rocks that she imports from Mexico. The rocks cook the scallops beautifully while the octopus and shrimp tend to be on the well done side. But this dish was even too elusive for my camera as I somehow didn't take a picture of it.


Cactus Salad With Cactus Fruit Vinaigrette and Crushed Grasshopers


Another favorite of the night for me. The lightly sour cactus was cooked beautifully keeping its unique texture in tact without none of the naturally occurring oozing slime . The Tuna dressing was nice and different, not as sweet as I thought it was going to be but more floral. And who needs croutons when you have crispy, salty grasshopper segments. If you've never had them before, this dish would be the perfect way to leeway into them. I just describe them as "salty raisins".


Tikin Xic: Yucatan Baked Achiote Marinated Fish Wrapped in Banana Leaves


This was a favorite of the entire table. A vast improvement since the first time I tried this in some other tasting she held a few months back. This Pre-Hispanic preparation is common in the Yucatan peninsula of Mexico, which you will find to be a whole other world of Mexican food. Banana leaves maintain the thin bassa fillet moist and lightly perfumed with its banana essence. And Achiote can't help but remind you of countless al pastor or chorizo tacos that you've had before. She slathered some more of that wondrous achiote sauce on top of fillet this time around, along with a sauteed onion. Made all the difference.


Camarones Isla Mujeres: From The Island of Women


Named after a small island in the state of Quintana Roo. This dish was truly intriguing, sauteed shrimp in a beautifully emulsified subtle salsa made out of olive oil and serrano chiles, then topped with roasted black sesame seeds for crunch. It is served with a stunningly hued beet-potato mash. The rich sauce reminded of another island named dressing, thousand island. All together, a rather unique dish. Although by this point I'm noticing that the chef has to work on her proteins, these were overcooked as well.


"Frida Kahlo": Moles Just As Frida Liked It Herself


Simply named on the menu as "Frida Kahlo". I was intrigued to see what the chef would bring out. And as soon as the plates were ushered out, I realized. It was beautiful. Two of her time honored pipianes--one of toasted pumpkin seeds and the other of cooked peanuts--served side by side a top some seared chicken breast and julienne'd vegetables. Chef Rocio found out that this exact same dish, served how it was here was apparently a favorite dish of the famous Mexican women artist herself. I need not poetically wax about her moles as I'm sure you all have heard her story when I first discovered Rocio at Moles La Tia.


Barbacoa "Platillo Del Jefe"


Chef was eager for me to try this dish. She said that she worked hard at it and its the restaurants most popular dish. And at first taste i saw why. The meat was not fall off the bone but not overdone, but the thing I couldn't grasp was the smokiness. Restaurant barbacoas usually don't hold a bone next to an authentic back yard one, and Rocio knew of this, lamenting over the fact that "pues no puedo tener un poso aqui adentro" (can't have a earth oven in the restaurant!). But yet how was the flesh so damn smoky? Mezcal. She said that she cooks it every two days with a whole lot of it for flavor. Pre-Hispanic liquid smoke?


Mole De Los Dioses: None Other Than Huitlacoche


Last but not of the savory least. Her "highest achievement" as she called it in Spanish. A pitch black Mole that makes mud look like water and made out of none other than Huitlacoche, the delicacy fungus that grows on some lucky ears of corn. She flies it in frozen instead of the vinegary standard canned ones that are the standard here in Los Angeles. "Earthy" begins to describe this dish but it is simply not enough to capture just how intense it is. Just a tad sweet since she adds a little raisins to the sauce to root it down to earth even more. She serves it with rare fillet mignon medallions as if that wasn't enough. Aztec A-1 sauce?

Now it was time for her primal inspired sweets.

Starting off with the chef's favorite:


Beso De Angel


Rocio's pride and joy apparently. It's an ice cream that she prepares herself, its made out of things like walnuts, coconut, cherries, rose water and a bunch of other things that somehow come together seductively. Since she makes it by hand without any stabilizers or gums, the texture is more of the rustic grainy, icy kind. It's served with those sweet, cream filled Mexican wafers that every Mexican-American kid grew up with.


Flan De Chile Pasilla and Orange


A flan spiked with the raisin-like subtle sweetness of Pasilla heat and orange. This flan was accepted in the table with glee. Although I thought, the orange was a bit too strong for the chile flavors, almost got completely lost. I liked it, but upon further etic inspection it seemed that the flan was a little broken with seperated layers.


Flambeed Ripe Plantains in A Tequila Caramel Along With A House Wild Berry Crepa


Her Pre-Hispanic rendition of Banana's Foster I guess. It was pretty hard not to like this dish with the addition of cream, brown sugar and tequila to coat the crispy edged plantain. The crepe was also surprisingly addictive, stuffed with bright tasting raspberry-blueberry compote.


Guayabas Con Rompope


My favorite dessert of the night. These were slowly cooked Mexican yellow guavas smothered in a creamy Rompope sauce, which is like the Mexican version of egg nog. I liked how the braised guavas jaw-shatteringly crisp seeds were left whole and with full texture. She is perfecting her recipe to make her own Rompope soon.


Real De Mexico Tequila: High Quality Drink To Go With High Quality Food


A big thank you to Chuy Tovar of Real De Mexico Tequila for pairing each dish with his nonpareil highlands smooth spirit. Top quality food can only be paired with Tequila of the same quality.


Chef Rocio Camacho: Holding Her New Pre-Hispanic Menu With Pride


After knowing Chef Rocio for a little over a year I am still surprised at her amount of passion and dedication she naturally has towards all Mexican gastronomy. She describes each dish on the menu as "her own children" actually, since she spent so much time on each progressively perfecting it. She just has an innate gift for cooking ingredients, telling me how her mind goes crazy with different ideas whenever she sees fresh ingredients.

La Huasteca's new menu is still a work in progress, it is not easy to bring a whole new cuisine to a city that has never heard of anything like it before. But with chef Rocio's burning passion, I am sure it is only going to get better...


La Huasteca
3150 E. Imperial Hwy.
Lynwood

(310) 537-8800.

$20-30 per person

*Agua Preciosa drink is only available on some days, make sure to call ahead. If not available, Tejate (always on menu) is almost same thing.