Kurt Z.
Yelp
Sorry folks this might be a little long, so if you're short on time see the five stars and move along. Let's get a few things out of the way. Nachos are NOT mexican food but of course if they're going to serve them they should be good right? Do you go to Denny's expecting a Ceviche to be good? Next, you don't take stars off because you can read either the parking signs or the big chalkboard out front the says not to park on Pico after 4:00. They're is USUALLY parking behind the restaurant. Lastly, white rice is completely tradional in mexican food. I'll explain my point of perspective in a moment but you can ask for "spanish" rice as a sub. Okay, one more lastly, I haven't been here once or twice; I've been eating here at least once a month for a couple of years now and I used to go the Father's original place in Boyle Heights once or twice a year. OH shizzle, one more. Sometimes it's just impossible to get decent avocados for love or money and they have to use what they have. While not as good as a perfectly ripe Haas, a few brown spots won't hurt you. Okay, I lied. ONE more. In Mexico, you always have to ask for the check as you do in many places many parts of the world where throwing the check at you is considered rudely hurrying you up to leave.
Who am I? Nobody. But I grew up eating mexican and calimex here in L.A. for over 60 years from the worst trucks to Babita, the original La Serenata, Most of the places in Mercado Paloma and the Little Los Angleles Market. When I was 13 my parents sent me for a week to Mazatlan. Since then, I've lived in Guadalajara for 2 months; been to Michoacan 3 times: been to Guanajuato state two times, spent nine days in Mexico City and 14 in Merida. We won't count all the trips all along Baja from Tijuana to Cabo by car, plane and boat. I've camped on beaches and stayed at 5 star resorts. Is this getting a bit much? Maybe. But it's not to play the expert but to show I have a broad and deep perspective when it comes to mexican food even while I don't claim to be Diana Kennedy or Rick Bayless.
Is this specialized, esoteric food? No but it is original and very tasty with the dishes and the craft cocktails designed by someone who grew up in the kitchen of a restaurant that was credited with helping create fine mexican dining by no less than Jonathan Gold back when he was still at the LA Reader before becomong the grand LA food poo-bah at the LA Times. Read the depth of the reviews here and discount the people who should really stay at El Torito and Kalaveras eating nachos and fruit punch margaritas. I've had bad food here. I like fish tacos and they gave me some that were unedible. I did what I do in most places, I politely sent them back and asked for something different which they did graciously and took them off the bill. The time before that I love my salmon and the time after, I loved the asada or whatever else I had.
I love the food here. And so do just about all the people whom I have brought here. Let me point out 2 more assets that this restaurant offers: A better than average bar with some very tasty craft cocktails but I usually stay with the also better than average house magarita that is made with quality tequila and a house made mix. The other is that they have a REAL vegan menu with real dishes designed to be delicious without resorting to excessive use of imitation "meats". They're so much better than those places where ordering "vegan" means they leave the asada, cheese and crema out of the asada burrito and leave you with a soupy burrito of onions and bell peppers and maybe some "spanish" rice that was probably cooked with chicken bullion.
They're a lovely family and really do try hard but we all know that being a non-corporate restaurant is this day and age is REALLY hard. Give em a try or give them a second try and let's not lose another restaurant that is a treasure to so many of us on the west side.