Caribbean Soul Kitchen LA

"Under a bright yellow awning on Wilshire sits Caribbean Soul Kitchen. The Panamanian restaurant makes brown stew chicken, fried red snapper, hearty sancocho stews, and yuca balls—deep-fried and golden, topped with parmesan cheese. It’s run by chef RJ, who uses traditional Panamanian cooking techniques, and a mix of African, Spanish, and Native American flavors. Check in for their latest juice flavors, which have rotated between tamarind, mango, cucumber, sorrel, and hibiscus." - kat hong

"The canary yellow storefront of this Panamanian restaurant in Mid-Wilshire grabs your attention from the street, which you should take as a sign to pull in for a quick meal full of big, bold flavors. The menu focuses on bowls of fluffy rice and peas with sauteed cabbage and chewy, caramel-y plantains, with whatever Caribbean staples you want on top: oxtails in gravy, hearty sancocho stew, or their spicy, addictively tangy jerk chicken drumettes. And if you’re really into Caribbean Soul Kitchen’s zesty jerk seasoning (as we are), you can also try it in less traditional ways, like their cheesy and indulgent jerk macaroni." - brant cox, garrett snyder, sylvio martins

"In an unassuming Mid-City storefront, Caribbean Soul Kitchen is whipping up Panamanian and Caribbean dishes like oxtails, sancocho, and patacones. Order the bowls, which come with a choice of proteins like oxtails, jerk shrimp, and stewed jackfruit, and are served with rice and plantains. Make sure to try the jerk macaroni, with curled noodles that swim in a smooth, cheesy sauce imbued with rich jerk spices. Order pick-up or delivery on Seamless." - Rebecca Roland

"A low-key neighborhood restaurant in Mid-City serving Caribbean and Panamanian specialties, known for its comforting sancocho." - Eater Staff

"There’s a lot happening on that chaotic stretch of Wilshire between Fairfax and La Brea, but chances are you won’t miss Caribbean Soul Kitchen. The canary yellow storefront of this Panamanian restaurant grabs your attention, which you should take as a sign to pull in for a quick meal full of big, bold flavors. The menu focuses on bowls of fluffy rice and peas with sauteed cabbage and chewy, caramel-y plantains, with whatever Caribbean staples you want on top: oxtails in gravy, hearty sancocho stew, or their spicy, addictively tangy jerk chicken drumettes. And if you’re really into Caribbean Soul’s zesty jerk seasoning (as we are), you can also try it in less traditional ways, like their cheesy and indulgent jerk macaroni." - Sylvio Martins