Antojitos Los Cuates

"Right off the main drag in East Compton, Antojitos Los Cuates is known for tostadas, flautas, and pozole blanco, made with a savory clear broth instead of the usual red. This Jalisco-style restaurant is about the size of an average dining room, so if you eat inside you’ll feel like a guest of the family that runs the place. Which makes sense, because this is homestyle cooking at its absolute finest: Our favorite item is the incredible tostada mixta, which involves a special puffy tostada heaped with marinated pork cold cuts, cabbage, salsa, and queso cotija, though the tacos dorados with picadillo and mole enchiladas are commendable runners-up. " - sylvio martins, brant cox, garrett snyder

"Right down the street from El Tio Carnitas is this all-day Mexican restaurant, known for its tostadas, moles, and flautas. Antojitos Los Cuates is about the size of the average dining room, so if you eat inside you’ll feel like a guest of the family. The owner started out on a food truck and pivoted to this full-blown restaurant back in 2020. Our favorite order here is the tostadas de lomo, which comes piled high with juicy pork loin and refried beans. We also love their beef enchiladas covered in sweet mole that’s thick and nutty, but somehow subtle enough to let the other ingredients have some shine. Antojitos Los Cuates is also open for breakfast, so if you want a plate of chilaquiles or some in the eggs and chorizo you won’t have to make yourself, keep this spot in mind. " - nikko duren, sylvio martins

"Eater LA contributor Bill Esparza recently dined with Saved by the Bell stars Mario Lopez and Tiffani Thiessen at Antojitos Los Cuates in Compton. The trio shared a feast of tacos, pozoles, and more." - Cathy Chaplin

"If you’ve been fortunate to have stopped by Ciudad Guzmán, nicknamed the “Athens of Jalisco” after its many native-born intellectuals, for an evening stroll, many would be easily persuaded by your rhetoric on the virtue of tostadas de pata, cueritos, and pork loin. Fernando Gonzalez Zuniga imports large tostadas raspadas from Ciudad Guzmán and cures his own pork skin, pig’s feet, and pork loin to top his formidable tostadas brushed with refried beans. The tostada is then decked with finely shredded cabbage, purple onions, tomato slices, and a light sprinkle of salty dried cheese straight from Ciudad Guzmán." - Bill Esparza

"Right off the main drag in East Compton, Antojitos Los Cuates is known for tostadas, flautas, and pozole blanco, made with a savory clear broth instead of the usual red. This Jalisco-style restaurant is about the size of an average dining room, so if you eat inside you’ll feel like a guest of the family that runs the place. Which makes sense, because this is homestyle cooking at its absolute finest. The owner started out on a food truck and pivoted to this full-blown restaurant back in 2020. Our favorite order here is the tostadas de lomo, which comes piled high with juicy pork loin and refried beans. We also love their beef enchiladas covered in sweet mole that’s thick and nutty, but somehow subtle enough to let the other ingredients have some shine. Antojitos Los Cuates is also open for breakfast, so if you want a plate of chilaquiles or eggs and chorizo, keep this spot in mind." - Nikko Duren