Asadero Chikali - Review - East LA - Los Angeles - The Infatuation
"While most of the city is either sleeping in or suffering through some 7am workout class they pretend to enjoy, Asadero Chikali is busy preparing simmering batches of soul-warming stews for breakfast tacos. This East LA food truck serves spectacular Mexicali-style tacos de guisado that will easily be the highlight of your day, served on tender handmade flour tortillas and filled with things like shredded beef with roasted potatoes, chicharron cooked in tangy salsa, and spicy chorizo with scrambled eggs. Beyond breakfast, Asadero Chikali also uses those delicious tortillas for classic Norteño carne asada tacos, which come seasoned with a nice charcoal flavor from the grill. Make sure to grab one of their cheesy vampiros, too: a corn tortilla toasted until crisp and browned, then piled high with handfuls of melty cheese and grilled asada on top. Food Rundown Papa Con Chorizo Taco There’s a lot to love about this hearty breakfast taco, starting with the roasted potatoes that meld together with the spicy chorizo scramble. The chewy flour tortillas are also nothing short of excellent, and we strongly recommend a spoonful of salsa roja for an extra layer of roasted chili heat. Chicharrón Con Salsa Taco By far our favorite guisado on the menu, this spicy stew gets its heat from the salsa roja, acidity from its tomatoes, and plenty of softened fat that's delicious to bite into. We also love adding plenty of onion and cilantro for some additional contrast to the soft filling. Carne Asada Taco Chikali’s Norteño-style carne asada is grilled over mesquite for a woody and smoky flavor that’s basically impossible to replicate. The grilled beef is delicious inside their buttery flour tortillas and tastes even better when you top it off with fresh lime, salsa, onion, and cilantro. Carne Deshebrada Taco This shredded beef gets most of its flavor from the rendered fat that coats every strand. Combined with the cooked onions, this stew is mildly sweet and tastes great with a dash of bright salsa verde, a roasted salsa roja, and a spoonful of creamy frijoles. photo credit: Jakob Layman" - Sylvio Martins
