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In a city with little in the way of authentic Cal-Mex food, Florencia 13named after an L.A. street gangshines in the lower firmament. Get yourself a flaming margarita and tuck into a bulging chicken-filled enchilada, smothered in reddish brown gravy with only a modest amount of cheese, or a plate of real Sonoran soupy chile verde dotted with fatty pork chunks, or maybe one of the burritos named after So Cal geographical features. The latter should be ordered "mojada" (wet), which means baked and dribbled with chili sauce. Neither does the place shirk its duty in providing Baja fish and shrimp tacos. While the food won’t knock you out, it’s often good. And dig the low-rider BMX bike at the end of the room.
In this week's Voice, Robert Sietsema tests out Cal-Mex specialties and margaritas at the Village's Florencia 13: "You should start your meal with a flaming margarita, though that flame is confined to... More »
You can't imagine how many complaints I've fielded from Angelenos who can't stand NYC's Mexican food. Invariably, the tortillas are all wrong, the tacos filled with funny meats, the burritos never quite the right size or shape and loaded with... More »
The burrito mechado (your choice of fillings) is lightly baked and smothered in sauce. This week, Counter Culture crawls into Florencia 13, one of New York's only Cal-Mex gastronomic resources and a... More »
The house margarita at Empellón Cocina By legend, the margarita was invented around 1940 in an Italian restaurant in Ensenada, Mexico, to commemorate the visit of the daughter of the German a... More »
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