Tepache, the ancient fermented pineapple-and-brown sugar drink of central Mexico, isn’t the star at El Chilango; that would be the gooey quesadillas (more like crepes than what we know), the entangled alambres (a mix of bacon, bell pepper, ham, carne asada, corn tortillas and cheese--a chilaquiles on HGH), the toasted pambazo sandwiches as large as an Aztec calendar. And weekends bring Texcoco-style barbacoa, lamb baked in maguey leaves until it’s almost Jell-O.
We had a commenter on our Stick a Fork In It blog last week ridicule our coverage of a Sri Lankan grocery store in Stanton, the heirs to the much-missed Wadiya restaurant—the only place in Southern California that served food from the former... More »
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