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MexiKosher: The name may inspire skepticism but the casual Mexican eatery delivers what it promises, tacos and burritos, carne asada and birria, salsa and guacamole, all under Kehilla kosher supervision. Born to a Japanese father and Mexican mother, chef Katsuji Tanabe relocated to L.A. and after a stint in the kitchen of Shiloh's, a kosher steakhouse only a few blocks away. While there, Tanabe won over skeptical diners -- and kosher inspectors -- with his "bacon" cheeseburger. He follows that with kosher carnitas. Is such a dish even possible? Yes. Better than that, it's actually quite good. Everything at MexiKosher is solid (though $2-3 more than you'd pay at a comparable non-kosher Mexican restaurant), but their best dish is carnitas. It's no slow-cooked pork shoulder. Instead, it's a tasty, succulent mix of beef and duck, with just the right amount of fat. Order it and one of the line cooks will pile a heap of the carnitas on the tree stump that serves as a cutting board and chop it into soft, dripping bits then pile it with pickled onions, cilantro and pico de gallo. None of the meats are spicy, so if you're looking for heat in your meat, MexiKosher is not that restaurant. The place does, however, have a dozen sauces you can use to spice up your taco, burrito, rice bowl or salad. (The sweet-hot chipotle is a winner.) The city's first (and only?) kosher Mexican restaurant isn't any brilliant leap forward in Mexican cuisine, but it is solid, tasty Mexican food for a demographic that deserves more diverse and compelling dining options. BONUS: The chicken wings, glazed and sweet with just a bit of spice, are a winner.
During a stroll along Pico near Robertson on a typical Saturday, the usually lively street seems strangely deserted. There are families visiting each other's homes or walking to and from shul, but aside from a handful of Thai and Chinese... More »
Kobe Ground Beef Taco tastes like a more robust ground taco meat than you’ll ever get at a restaurant. The beef flavor is accentuated by the chili and herbs. It is so juicy too! Thumbs up, way up!
Birria Taco is lamb and beef mixed with dried chilis and braised for 16 hours. It was like the best lamb and beef stew inside a taco. It was braised so long that it just melts in your mouth. The chilis accent the meat with a slight sweetness without burning your mouth. You’ll definitely have an OMG moment or two! Thumbs up, way up!
“Carnitas” Tacos is beef and duck confit slow cooked for 18 hours. Chef Katsuji really shows his talent in this meat. Since pork is off limits, he uses the beef for texture and the duck confit as a “pork flavor/fat substitute”. It tasted exactly like carnitas. I’m totally serious! It’s an amazing feat and I bow down to Chef Kat’s skills for showing the Kosher community what pork tastes like. Thumbs up, way up!
Chef Kat has daily specials. On this visit, it was Goat – Black chile braised goat Texcoco-style (small city in Mexico famous for goat barbacoa). I love lamb and goat so this was just amazing to me! The meat was so tender, juicy, and flavorful. The braising process pretty much eliminates the gamey smell and flavor of goat, which I don’t mind. I could eat this every day. If it’s on special, get it! You’ll definitely have an OMG moment or two! Thumbs up, way up!
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