Tracey's
Central American restaurant · Exposition Park ·
Stew chicken, fry jacks, oxtail, and creamy bollos served
Stew chicken, fry jacks, oxtail, and creamy bollos served
"Tracey’s is our go-to Belizean spot when we’re in the mood for tender oxtails. It’s a small space on Western Avenue a few blocks west of USC, where the guy working behind the counter greets every customer like they're a regular. We usually order a half-and-half plate with stewed beef and rich braised oxtail, which ensures a maximum amount of meaty gravy to spread over the accompanying rice and beans. Ignore the hours listed online—Tracey’s is the kind of place that closes up after they sell out (which can happen as early as 4pm on Sundays). So be sure to call ahead and ask what they have available before making the journey." - brant cox, garrett snyder, sylvio martins
"Housed in the Roam Inn, Tracey’s (from chef Jason Biega) is the finest seasonal and thoughtful dining in the U.P. that I encountered: think birch syrup and local bison sausage in past dishes, and a bright, wood-paneled dining room that feels like eating at a friend’s house." - Stacey Brugeman
"Tracey’s is our go-to Belizean spot when we’re in the mood for tender oxtails. It’s a small space on Western Avenue a few blocks west of USC, where the guy working behind the counter greets every customer like they're a regular. We usually order a half-and-half plate with stewed beef and rich braised oxtail, which ensures a maximum amount of meaty gravy to spread over the accompanying rice and beans. Ignore the hours listed online—Tracey’s is the kind of place that closes up after they sell out (which can happen as early as 4pm on Sundays). So be sure to call ahead and ask what they have available before making the journey." - Nikko Duren
"For almost 40 years, Barbara Tracey’s homey cooking has been an anchor in the Belizean community in Los Angeles, with some of the creamiest bollos (Belizean tamales) in town, as well as crispy garnaches (refried bean and cheese tostadas) and hearty Kriol food. Order the braised oxtail, stewed in a gravy and then reddened by recado — an annatto seed condiment. It’s sided with rice and beans, fried plantain, and a cool, chunky potato salad. On Saturdays, grab a boil up, a plate of boiled tubers, pig tail, eggs, and fish covered in tomato sauce. It’s a Belizean party on a plate." - Bill Esparza
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