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Where else can you dine on tender barbecued goat in a smoky sauce, swaddled in steaming tortillas made on the premises? The only thing I like better is the house specialty: a mild whitefish filet stuffed with shrimp, mushrooms and mixed vegetables.
If you read the Los Angeles Times—and, judging by their plummeting circulation figures, you don't—you read the great Nov. 21 front-page story by Jerry Hirsch declaring goat meat popular. About time, goat-cheese-loving Americans: goat is light,... More »
¡Viva México, cabrones! This weekend will bring many tacky restaurant celebrations in honor of Mexican Independence Day. Our favorite: a local radio station's "Skindependence Day" bikini contest. ¡Que caliente! But don't kid yourself with these... More »
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