Salazar Spotlights Mexico's Sonoran Barbecue Style Cooking

High Desert CoolerHigh Desert CoolerHigh Desert CoolerHigh Desert CoolerPollo asado taco at SalazarHigh Desert CoolerSalazar's outdoor dining areaHigh Desert CoolerMesquite-grilled CaesarHigh Desert CoolerVegetable taco at SalazarHigh Desert CoolerThe entrance to Salazar in FrogtownHigh Desert CoolerSalazar's 24-ounce bone-in rib-eyeHigh Desert CoolerVerde cocktailHigh Desert CoolerGuacamole and chips at SalazarHigh Desert CoolerCeviche tostadaHigh Desert CoolerBar tools (mostly)High Desert CoolerJovan y AlocadaHigh Desert CoolerAl pastor taco at SalazarHigh Desert CoolerRainbow troutHigh Desert CoolerSetting up for dinnerHigh Desert CoolerCarne asada tacoHigh Desert CoolerCocktail modifiersHigh Desert CoolerFlanHigh Desert CoolerThe wine coolerHigh Desert Cooler

Walking through Salazar's gates into the garden dining area from the somewhat grotty intersection of Fletcher Drive and Ripple Drive is like stepping through a portal of some sort into a desert fantasy. It’s not too slick, but it is beautifully laid out and designed. Ninety percent of the seating is outdoors, but for L.A.’s usual sunny climate this is the perfect breezy dining setup.

Chef Esdras Ochoa takes his inspiration from Sonora, Mexico. Ochoa is known to L.A. diners as the guy behind Mexicali Taco & Co., the taqueria on the edge of Chinatown. With Salazar, Ochoa hopes to give Sonoran food a more prominent platform in L.A. The restaurant, with its bar program and its layout worthy of a spread in a fancy design magazine, is in some ways a far more ambitious affair than Mexicali Taco & Co. But the food is exceedingly simple: There are a few tacos, some sides, and a short list of grilled items that come with thick corn tortillas and can serve as entrees or as platters to share with the table. Read the L.A. Weekly review here

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