Hits Only: The Five Best Dishes I’ve Had This Week
If that banh mi doesn’t have extra paté in it, then you can pass it to the next. If that cacio e pepe doesn’t cling to my fork like a toxic ex, then it’s not getting past the red velvet rope. These are the rules.
Bucatini Cacio e Pepe
Mona Pasta Bar — Los Angeles, CA
Mona Pasta Bar is a new spot in DTLA that’s the perfect local, go-to, nice dinner type — wonderful food, good wine. This cacio e pepe was amped up by a guest appearance from Parmigiano Reggiano, creating an extra cheesy situation that pirouetted straight into my fork.
Kashmiri Duck Birria Taco
Baar Baar — Los Angeles, CA
I usually have a skeptical eye out for bougie tacos, but these ones at Baar Baar threw a left hook at that very eye and folded each and every one of my doubts. Saying “Kashmiri duck Birria taco” out loud just sounds crazy to me, but one bite and it made all the sense in the world.
La Tablita
L.A. Taqueria — Downey, CA
This dish is like the Bat signal for all the homies; that ‘fit for a squad’ type meal. Gather the reinforcements and La Tablita will treat you to a sizzling platter that serves as a portal to the perfect taco. Choose from a whole roster of meats and fixins, with highlights being the addicting carne asada and the perfectly-seasoned grilled green onions.
Chicharron Belly & Guacamole
Carnitas Zamora — Los Angeles, CA
The Zamoras have been serving incredible carnitas for decades, serving as a crucial staple for locals and a porky paradise for any and all looking for a fix. Sure this choice was on the trendy tip, but it had to be done, especially with Señora Zamora’s very own guac recipe reaffirming my decision.
Lomo Saltado Banh Mi
Pickle Banh Mi Co. — Fountain Valley, CA
That extra paté that I mentioned earlier has to be nestled inside the perfect baguette. Pickle Banh Mi Co.’s is what that is. The bread’s perfectly crusty, then gives way to pillowy soft goodness that holds up to the robust ingredients of a Lomo Saltado Banh Mi. Think of it as carb-y cocoon that locks in all the textures and flavors.
