I have relied on investigation and advice to navigate my course, and yet my final stew experience is the result of being lost. I am driving along Pico just west of downtown, looking for a dimly recalled fabric store, when I see a tiny storefront and a steady stream of people walking in and out. El Parianis a big hangar of a place, decorated with murals of Mexico and Central America and, inexplicably, an old oil portrait of George Washington in Mason regalia. The restaurant is filled with families, little kids in Catholic-school uniforms and workers on lunch break, and they’re all eating the same thing: goat. I order the goat stew called birria, watch the cook slice from a huge hank of roasted kid, plunk the strips into a bowl and hand them off to a waitress, who dips into a yard-high, boiling stockpot and ladles on the goat broth. I have not been in El Parian five minutes when I am hunkered over the bowl, inhaling the musk of the broth, working through the meat’s many textures: fibrous here, tender there, striplets of fat and tiny bones to chew on. I ponder the little plate of garnishes: sprigs of cilantro, chopped onion, lemon wedges, vinegary chile sauce. I add them all. Now the stew sings; it is sprightly and tangy, hot and meaty, gamy and sweet. The warm corn tortillas are the best I’ve had in L.A., and no wonder, as I can hear and see them being slapped onto the griddle in the open kitchen.
I sit back and finish my Tecate, thinking what a find El Parian’s stew is: the sort of dish that L.A. offers in abundance, for the looking.
445 S. Figueroa St.
Los Angeles, CA 90071
Category: Bars/Clubs
Region: Downtown
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3337 W. 8th St.
Los Angeles, CA 90005-2434
Category: Restaurant > Mexican
Region: Mid-Wilshire/ Hancock Park
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