La Casita Mexicana
Mexican restaurant · Bell ·
Authentic Jalisco fare with signature chile en nogada
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/15235688/12_2014_LA_CASITA_MEXICANA-77.0.0.0.0.1504109101.jpg "La Casita Mexicana by Elizabeth Daniels")
Authentic Jalisco fare with signature chile en nogada
"Though the tres leches is one of the most popular desserts at chefs Jaime Martin del Campo and Ramiro Arvizu’s beloved Bell institution, the flan is expertly made with the perfect balance of caramel, eggs, sugar, and condensed milk. Order it with a side of lightly fried plantains topped with fresh cream and a dusting of cinnamon." - Eater Staff
"The chile en nogada at this Mexican restaurant in Bell deserves its own cheerleading squad. But that’s only part of the allure of this longtime neighborhood staple. The massive room is wrapped in bright orange paint, families push together tables for big group dinners, and a live band performs on weekends. Beyond the stuffed peppers, La Casita Mexicana serves some excellent mole-covered flautas, smothered enchiladas, and juicy cochinita pibil that’s worth driving out of your way for. You can easily have dinner for around $30 per head, with portions big enough to guarantee leftovers for lunch the next day." - brant cox, sylvio martins, garrett snyder
"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
"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
"Most of what you see at La Casita Mexicana is flashy. The dining room at this beloved spot in Bell is decked out in bright yellow toad statuettes, a metal tree with glowing orbs, and an entire wall of news clippings. Their signature chile en nogada—giant stuffed pepper covered in heavy sweet cream and topped with pomegranate seeds—also fits this bill. The pozole rojo here, however, is simple, which is why it’s so good. The deep red broth has a nice kick of chile and garlic, a choice of shredded chicken or pork, plus hominy with the right amount of chew. You won’t find it on the regular menu, but it’s listed on the daily specials board (spoiler: it’s a special every day)." - sylvio martins, brant cox, cathy park
