Elsewhere, Brad A. Johnson gives San Juan Capistrano's RokPrime one and a half stars.
Showing 1-13 of 13 posts
The critic compares chef Eduardo Ruiz's place to "the Latino equivalent of restaurants like Spice Table, Lukshon, Chego, or Bar Ama."
The new restaurant merges heavy-duty dude food with a panoply of Latin ingredients and traditional techniques.
Chef Eduardo Ruiz comes from a sous position at Animal.
This Bell-based casita is now more reminiscent of a hacienda in Jalisco.
The heavily-praised mole chef is now found solely in Sun Valley, though her name is still being used in Bell.
Guaranteed satisfaction with classics from Los Cinco Puntos and the inspired evolution of mole at Rocio's and La Tia.
While enjoying the carne de chango, the critic isn't so sure about the cochinita pibil.
Co-owner and chef Jamie Martin del Campo helps foil a serial plaintiff who tries to squeeze his restaurant for $12,000.
Rocio Camacho opens her first solo restaurant and quickly establishes unique and genre-bending recipes.
The La Huasteca and Moles La Tia chef will explore pre-Hispanic cuisine in a new restaurant named Rocio's.
The rapper admits he has a weakness for junk food.
Zapien's gets nods for Best Mexican Restaurant, but tipped the scales itself.