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Lorenza Munoz

Mexican corvina sea bass with sweet miso and sake-reduction shrimp mashed potatoes; Credit: PHOTO BY ANNE FISHBEIN

Finally: L.A. Gets Mexican Food Worthy of Mexico's Grand Tradition

See more of Anne Fishbein's Seta photography. When chefs Jaime Martin del Campo and Ramiro Arvizu opened La Casita Mexicana in 1998, they were acting out of desperation. After immigrating to Los Angeles from Mexico in the late 1970s, they "lived through the massacre of Mexican food," Arvizu says. "We......
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