Antojitos Los Cuates cenaduria
Mexican restaurant · Compton ·
Authentic Jalisco-style spot for tostadas, pozole, enchiladas
Authentic Jalisco-style spot for tostadas, pozole, enchiladas
"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 off the main drag in East Compton, this small Jalisco-style spot is known for its flautas, drippy tostadas topped with pickled pig feet and cotija, and giant bowls of pozole blanco. This semi-translucent pork stew is light, with just the right amount of rendered flat floating at the top, and its big chunks of meat are jiggly soft. If you’re lucky, you’ll get a strip of pork ribs in your bowl, too, so you can nibble on the cartilage-y bits after. Antojitos Los Cuates serves its pozole blanco in small and large sizes, but the small is more than enough for one." - sylvio martins, brant cox, cathy park
"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
"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
"Importing large tostadas raspadas from Ciudad Guzmán, Fernando Gonzalez Zuniga cures his own pork skin, pig’s feet, and pork loin to top formidable tostadas brushed with refried beans and decked with shredded cabbage, purple onions, tomato slices, and salty dried cheese straight from his hometown; he also offers a simpler, rich white pozole and other regional antojitos." - Bill Esparza