EK Valley
Mexican restaurant · Culver City ·
Mole burrito, shrimp enchiladas, salmon tacos, vibrant decor
Mole burrito, shrimp enchiladas, salmon tacos, vibrant decor
"The one thing California has that no other state in the USA can match is Mexican food. EK Valley is the place to go for Mexican in Culver City. It feels like you're walking into someone's home, and it might as well be, because this food has that home cooked vibe. The prices are affordable and the menu is simple. Don't be afraid to ask for extra salsa with your chips, you'll need it." - Rapt Studio
"Tiny mom-and-mom Oaxacan restaurant EK Valley serves humble but satisfying food laced with smooth mole. Fan favorites like chicken or steak fajitas will be better than expected while shareable, sizzling molcajetes of cecina, tasajo, and chorizo provide a meaty feast. The mole-covered burrito, a bit of a unique invention by chef Epifanio Garcia, recalls the wet burritos of East LA and beyond but with Oaxaca’s finest sauce. — Matthew Kang, lead editor" - Matthew Kang, Eater Staff
"Oaxacan restaurant EK Valley has a wide menu of Mexican American favorites, including fajitas and enchiladas, but the mole burrito might be its most popular dish, covered with a choice of mole negro or three other housemade sauces and filled with meat, rice, and beans." - Rebecca Roland
"Culver City’s EK Valley uses nearly every shade on the color wheel — a bright orange building, a multi-colored patio, and an indoor dining room filled with Oaxacan artwork — and its vibrant menu matches the decor; although the specialty is a hearty mole burrito, I recommend the shrimp enchiladas: saucy and flavorful with wonderfully garlicky sautéed shrimp in a citrusy sauce balanced with minimal heat, served with excellent black beans and rice, and presented like a piece of art you can admire while watching cars and pedestrians go by before digging in." - Eater Staff
"At EK Valley in Culver City I opt for the glorious burrito mojada covered in mole—most people choose the intense mole negro, which I find balanced with spices and chiles and laced with crema for richness and visual effect; inside you can pick Oaxacan tasajo or chorizo, though the carnitas work especially well because their tender, fall-apart texture suits a wet burrito that you’ll likely eat with a fork and knife." - Matthew Kang
