Our 99 Essential L.A. Restaurants issue came out last week, and we're highlighting a few categories drawing from the list. Today: Mexican restaurants. This isn't every single Mexican spot on the list (there are a ton!), so make sure you check out the whole thing, but here are five of our favorites ... More >>
You may never have heard of it, but one of the world's great sausages is right here, under your very nose. It's the famous longaniza of the city of Valladolid in Yucatán. The L.A. version doesn't just pretend to be authentic. It's the real thing, vibrant with Yucatecan seasonings such as seasone ... More >>
Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes. 98: Chichen Itza's Cochinita Pibil. You know the drill. Wind your way down the 110, past the concrete universe of downtown L.A., LA Live and USC, and into the ... More >>
If you're a fan of the Yucatecan food at Chichén Itzá in the Mercado La Paloma, you can now make your favorite dishes yourself. No kidding. All the recipes from the restaurant, and many more, are in a just-published cookbook by Chichén Itzá's founder, Gilberto Cetina (read the Weekly's Q ... More >>
Facebook/Gilberto CetinaGilberto CetinaAnyone who loves cochinita pibil, the Yucatecan dish of pork roasted in banana leaves, knows the well-traveled route to Chichen Itza in the Mercado La Paloma near USC just south of downtown, which also houses Ricardo Zarate's Mo-Chica. Chef-owner Gilbert ... More >>
A. ScattergoodTikin-Xic at Chichen Itza If you read our interview with Chichen Itza chef-owner Gilberto Cetina, you will have been reminded that the chef, besides running one of L.A.'s favorite restaurants and writing a soon-to-be-published cookbook on Yucatecan cuisine, makes a mean bottle o ... More >>
Photo credit: Anne FishbeinSous-chef Jose Chan finishes a plate of cochinita pibilChichen Itza, the highly-regarded Mexican restaurant near downtown L.A.'s MacArthur Park that specializes in the food of the Yucatán, is closing as of tomorrow. It's the economics, said chef-owner Gilberto Ceti ... More >>
A single drop of habanero salsa is enough to season a panucho. A small spoonful renders a vaporcito practically radioactive. And this isnt even the hottest salsa Chichen Itza has to offer.