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La Perla's torta ahogada is really the only Jaliscan specialty at this well-kept restaurant; the rest of the menu is tried-and-true Mexican favorites, but rarely will you find them so well-executed. The chilaquiles excel: freshly fried chips topped with ranchero cheese (salty yet creamy), then drenched in the same salsa that engulfs the torta ahogada.
"¿Ahogadas, o bien ahogadas?" the owner of LA PERLA TAPATIA asked me the other day. "Drowned, or really drowned?" Only two foodstuffs in the world can inspire such a question: pancakes before a maple-syrup shower and the torta ahogada, a... More »
Most Mexican restaurants stick to gabacho favorites at the exclusion of regional specialties, or focus on a state cuisine and ignore enchiladas and other Southwest standards as if they were the Minuteman Project. Striking a happy medium is La Habra's La Perla Tapatia, a dive where the only niceties are the handmade leather chairs and tables imported from the Mexican state of Jalisco. It specializes in such standards from Jalisco as birria (spicy goat stew), tortas ahogadas (a take on the... More »
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