Slideshows
LA EventsTop PicksSubmit an EventEvents NewsletterGet MobileEntertainment AdsTicketsArtopiaTacolandia
LA MusicMusic BlogHenry RollinsConcert CalendarLA NightlifeSubmit an EventMusic NewsletterGet MobileMusic Ads
Chimu and Uncommon Pork Belly
1 of 18
Anne Fishbein
Chancho, fried pork belly, at Chimu.
Need a visual aid for your print edition? Jonathan Gold visits Chimoº. ("The first time I was there, the guy behind the counter apologized for the commonness of pork belly, which he insisted had become a cliche, but Chimoº's chancho, thick slabs of belly braised then fried to a supernal crunch, is the best dish in the restaurant, smeared with a spicy black-mint aioli and nestled into a bed of barley cooked down with tomatoes.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Mario Alberto Orellana's Chimoº opens in Bunker Hill,"
