Chiguacle, Restaurant & Tortilleria
Mexican restaurant · Sun Valley ·
Authentic Southern Mexican cuisine, mole flights, fresh tortillas
Authentic Southern Mexican cuisine, mole flights, fresh tortillas
"Olvera Street has plenty of forgettable tortilla chips and margs. But if you want to end an afternoon of trinket shopping with a really good, sit-down Mexican meal, head to Chiguacle. This cantina specializes in low-and-slow dishes from southern Mexico, like zingy cochinita pibil and Mayan-style lamb with nopales and smoky dried chilies." - nikko duren, brant cox, sylvio martins
"Chiguacle Sabor Ancestral is a nautical-themed cantina specializing in southern Mexican cooking and maybe the second best thing to do on Olvera Street (the first being eating taquitos at ). If the beachy decor puts you in the mood for mariscos, there are standard aguachiles and ceviches to scratch that itch, plus more eye-catching things, like a whole pulpo zarandeado that makes other octopus dishes look like Costco samples. But Chiguacle definitely shines brightest with its low-and-slow dishes, including a Mayan-style lamb stewed with nopales and a bright red cochinita pibil that's one of the city's best. Overall, a meal here is a nice change of pace for Olvera Street, where every Mexican restaurant follows the same chips, margs, and wet burrito formula. You come to Chiguacle for a slightly more upscale experience, where you can sample regional specialties, snack on chapulines, and celebrate your new ceramic bowl from the market with a prickly pear margarita. " - Sylvio Martins
"Located a stone’s throw away from Downtown’s Union Station, Chiguacle Sabor Ancestral de Mexico (or Chiguacle for simplicity’s sake) is LA’s answer to a traditional Mexican cantina with its excellent bar and varied menu of southern Mexican specialties. Besides its delicious cochinita pibil, Chiguacle serves a wonderful mixiote de borrego, slow-cooked lamb in a thick marinade made from Yucatecan staples like allspice, oregano, chiles, annatto, and garlic. The creamy sauce burns low and slow and straddles heat, sweetness, and a savory smokiness. The whole dish is enjoyed with handmade tortillas that have nopales mixed into the masa." - Sylvio Martins
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