Casita

"Anderson Paak is co-owner of this Tulum-inspired Mexican spot in Sherman Oaks, and much like his high-octane live shows, Casita is a packed party place where you'll have to scream to be heard. Getting a table inside the dimly lit dining room on Ventura might be a hassle, but it's all worth it for a celebratory plate of flaming queso under a bamboo pendant light. Prices trend a bit steep (like $42 for two wagyu steak tacos or $120 for a tomahawk bathed in jalapeño butter), but there are other affordable options under $20 here. Just steer clear of the raw bar— the ceviches, crudos, and oysters we sampled were borderline inedible. If you're looking for a baller birthday dinner, Casita also offers a multi-course omakase experience for the table." - sylvio martins, brant cox, garrett snyder

"Casita is a sister restaurant to BLVD Steak, debuted in 2022." - Mona Holmes

"Anderson Paak is co-owner of this Tulum-inspired Mexican spot in Sherman Oaks, and much like his high-octane live shows, Casita is a packed party place where you'll have to scream to be heard. Getting a table inside the dimly lit dining room on Ventura might be a hassle, but it's all worth it for a celebratory plate of flaming queso under a bamboo pendant light. Prices trend a bit steep (like $42 for two wagyu steak tacos or $120 for a tomahawk bathed in jalapeño butter), but there are other affordable options under $20 here. Just steer clear of the raw bar— the ceviches, crudos, and oysters we sampled were borderline inedible. If you're looking for a baller birthday dinner, Casita also offers a multi-course omakase experience for the table." - Nikko Duren

"Face the facts people. Everything is out of the way in this town. “I’m so central!” is a made up phrase used by summer interns who’ve never taken a 4:30pm meeting in Sherman Oaks before. With urban sprawl like LA's, it’s understood you’re at least one Serial podcast away from wherever you need to be next. But we also all have our limits. Depending on your starting point, you might not be inclined to get in your car and drive to Bell. But this town holds a secret - one that's well worth the journey, no matter where you've driven from to get it. La Casita Mexicana is a Southern California Mexican institution. This is not a mom and pop spot - La Casita is run by two Spanish chef rockstars and their impact is immediately apparent. The interior reads something close to a Dia de Los Muertos-themed gay wedding, and once you open the menu and the cocoa mole hits the table, you quickly realize La Casita is quite special. Their most famous dish is the Chile En Nogada, a gigantic poblano chile stuffed with meats, fruits and candied cactus topped with pecan cream sauce and pomegranate seeds. But most dishes here will prove that La Casita Mexicana is performing on a different level. La Casita Mexicana is the definition of a destination restaurant. And it's also completely worth it. So throw on your best podcast, figure out who’s guilty, and go discover this place. Food Rundown Chile En Nogada The signature dish, this gloriously stuffed green pepper is an appetizer, entree, and dessert all on one plate. Filled with beef and spices on the inside and topped with a heavy, sweet cream with pomegranate seeds on the outside, this is worth the drive down to Bell alone. Tres Moles Enchiladas An amazing combo platter showcasing their incredible mole poblano, green, and red pipian. Choose your protein and go to town. Mole De Pistache Another one of La Casita’s signature dishes, this is pistachios, chiles, and root beer leaf combined to give you a mole you've probably never had before. Azteca Cheese Fondue Secretly one of the best things on the menu, this combination of four different melted cheeses mixed with poblano chile spices, cactus and Mexican herbs is nirvana. Mushroom and Cactus Chile Relleno Often overlooked on a menu full of star dishes, this vegetarian-friendly chile relleno stuffed to the gills with diced cactus is one of the more unique versions you’ll come across. “Conquista” Plate Pounded thin steak over grilled cactus topped with chile guajillo, this dish lacks a bit of the punch some of the other classics at La Casita have, but it’s still mighty delicious." - Brant Cox