La Casita Mexicana

"Even after more than two decades, La Casita Mexicana is still one of Los Angeles’s most essential Mexican restaurants. Operated by Jaime Martin del Campo and Ramiro Arvizu, the restaurant serves familiar classics with its own touch, like tequila-infused guacamole and queso fundido with chorizo. Chicken enchiladas come smothered in cheese, and pork shoulder is marinated in achiote for an excellent cochinita pibil. The mole poblano, which has been passed through generations, uses 46 ingredients. Grab a glass of Mexican wine to wash it all down." - Rebecca Roland

"La Casita Mexicana is one of those Mexican joints that looks like it could exist inside some all-inclusive resort in Puerto Vallarta. The traditional decor here is on full-blast with lanterns, calaveras, and even a portrait of Our Lady of Guadalupe to set the tone. And just like that resort where we’d like to retire at, every dish gets carefully plated with its necessary cilantro garnish – except here you're not painfully sunburnt or fighting with your Mom about tomorrow's scuba lesson. Instead, you get a wide range of Mexican classics, including some very tasty chilaquiles with serious flair. The chilaquiles divorciados come fully coated in delicious salsa while holding onto their crunch. Besides the 50/50 split between salsa roja and salsa verde, these chilaquiles also get a generous crumble of salty queso cotija, sharp red onion, and a thick dollop of crema to balance out the heat.   " - sylvio martins

"Run by celebrity chefs Jaime Martin Del Campo and Ramiro Arvizu for the past 25 years, La Casita Mexicana in Bell is both a beloved neighborhood staple and a true LA dining destination. The menu here spans Mexico: there's rich, chocolate-y mole, Azteca cheese fondue, and steak served over grilled cactus. But the mandatory order here is their chile en nogada. This giant green chile is stuffed with beef, spices, dried fruits, and nuts, then topped with pecan cream sauce. It’s sweet, savory, and every flavor in between—a dish we would happily eat as an appetizer, entree, or dessert." - sylvio martins, brant cox, garrett snyder

"The churros at chefs Jaime Martin del Campo and Ramiro Arvizu’s beloved Bell institution arrive hot from the fryer, dusted in sugar, piped with cajeta, and neatly stacked in a pyramid formation. Each rod is a two-bite wonder which makes it ideal for sharing with the table." - Cathy Chaplin, Eater Staff

"Jaime Martín del Campo and Ramiro Arvizu first opened La Casita Mexicana in 1998 in Bell, serving classic Mexican fonda fare like enchiladas tres moles, chiles en nogada, and mole poblano in a colorful, vibrant room. Now, 25 years later, it’s arguably the finest sit-down Mexican restaurant in Los Angeles, continuing to serve the Southeast LA community with polished but reasonably priced fare." - Matthew Kang, Eater Staff