Guisados
It’s no secret I’m a fan of a good taco, and topping multiple “best taco in LA” lists is the mighty Guisados. Within a four-year period, the restaurant has expanded its reach from its original Boyle Heights locale, adding Echo Park and Downtown LA locations -- the third of which is the only one I’ve yet to visit! With a focus on homestyle food, the talented cooks who man the line practice veritable taco magic, in part due to the homemade corn tortillas that are made fresh daily in-house with ground masa from their neighboring Boyle Heights grocer and meat market, Carnitas Uruapan (which the Boyle Heights flagship delivers to its sister locations not only daily, but multiple times a day). It’s hard to resist a large glass of their Armando Palmero, a twist on the classic Arnold Palmer, composed of 2/3 lime juice 1/3 Jamaican hibiscus tea. If you can’t narrow your choice down to just one or two tacos, the taco sampler allows you to mix and match six petite-sized tacos – as the restaurant espouses, #inTacosWeTrust.
Shirt: Sourpuss Misfits Dolman Top
Lips: MAC Pro Longwear Lipcolour in Lasting Lust
The Armando Palmero, 2/3 lime juice 1/3 Jamaican hibiscus tea
Mole Poblano with shredded chicken breast, a rich poblano style mole, sour cream, queso fresco, red onion, and dried chili.
Mole Poblano (front).
Cochinita Pibil served at level 10 (it’s offered from levels 1-10) with shredded pork cooked in achiote peppers on top of black beans, served with pickled onions and habanero chilies.
Calabasitas with squash, tomatoes, bell peppers, corn and onions. Served with queso fresco and a mild chipotle-sour cream.
The taco sampler, with my choice of:
Mole Poblano
Chorizo with red onion, green serrano chili, and chili arbol on top of black beans.
Hongos con Cilantro with mushrooms cooked with cilantro and onions, served with green serrano chili and queso fresco.
Chuleta en Chile Verde with diced pork chop in a chili verde, served with black beans, chili arbol, green serrano chili, and sour cream.
Cochinita Pibil
Bistek en Salsa Roja with flank steak, red bell peppers, tomatoes, black beans, chili de arbol, and avocado.
