Club Tengo Hambre, Mexico City for Street Food Essentials

Club Tengo Hambre, the roving supper club I founded with Jason Thomas Fritz (Tijuanalandia), Kristin Diaz de Sandi and Antonio Diaz de Sandi (Both of Life and Food Blog) has begun to offer our Street Food Essentials tour after months of test runs since our inaugural outing. This tour highlights the most delicious and sought after local street foods in Mexico's capitol. For those who've joined us over the past two seasons in Baja California, expect the same commitment to presenting the best local cuisine, chefs, cooks, and artisans; attentive service, and a fully curated experience that replicates our own personal adventures.

Join us for a taste of Street Food Essentials in Mexico City with a local, food loving chilango guide with the best tour company in Mexico's capitol--we capture the bold flavors of Mexico City like no other. Tours are available now at clubtengohambre.com! See you in Mexico City.

Club Tengo Hambre

Fixing the Wall Street Journal's, The Best Fish Taco in Baja California, Mexico

Back at the beginning of this past summer, I was called by the Wall Street Journal to help writer Georgia Freeman do a story on the Baja fish taco--I was referred by Lesley Téllez of the Mija Chronicles, and my original fish taco crawl of Ensenada had also peaked their interest.

I'm quoted in the article and there's a nice plug for Club Tengo Hambre (but I only curated the entire list, from Ensenada to San Felipe to Tijuana). Ms. Freeman was a pleasure to hang out with--we met up in Tijuana in between my Singapore trip for the World Street Food Congress and Tacolandia.

It's a great article, and a stellar list--if I do say so myself--of places to enjoy fish and seafood tacos in Baja California, so, check out where I took the Wall Street Journal.

Jimmy and Andrew Shaw's Mexico City Style Torta Co. Opens this Friday, December 13th

Mexico City is the torta capitol of Mexico, and after many years without any great DF style tortas in L.A., hermanos Jimmy and Edward Shaw are introducing Torta Co., the first ambitious Mexican sandwich shop in Los Angeles. Read about on my latest for Los Angeles Magazine.  

Torta Co., 732 S. Figueroa St., Downtown.

Carnitas El Momo Brings Artisanal Craft to the Streets of LA in my Latest Vitamin T for Los Angeles Magazine's Digest

Carnitas fresh from the cazo de cobre (copper pot) at Carnitas El Momo Acosta


Not much more to say about this place, other than that Carnitas El Momo makes the best carnitas in Los Angeles, the state of California, and perhaps the U.S. Truth is, you'd have to go to Central Mexico to get this style and level of artisan in Romulo "El Momo" Acosta.

Sweet, and sticky pig's feet carnitas ready to taco


I went this morning and will be back there tomorrow; it's the only place I get my carnitas right now. Read all about it on my latest Vitamin T for Los Angeles Magazine's Digest--Artisanal Guanajuato-Style Carnitas at Carnitas El Momo.

Carnitas El Momo, www.carnitaselmomo.com for more information

An Antidote for the New York Times, Pet Wells, and Ligaya Mishan's Collective Tacos Delusiones: An Elegy for Mexican Food and Tacos in New York in LA Magazine's Digest

Mexican food in New York, where Boar's Head Products are proudly served, Reyes Deli

Frayed, dry, flaccid tortillas and meats that would get thrown out at L.A. chains like King Taco and Tacos Mexico. Bring on the Guacala-mole!


As soon as the New York Time's Ligaya Mishan published her piece on how great New York tacos are--on par with Los Angeles according to her--the team at Los Angeles Magazine took to action. Well, light action, as it doesn't require any perspiration to slap the store-bought tortilla out of the New York Times' mouth.

Read what I had to say about Mishan's story in the Los Angeles Magazine Digest.

The New York Times making a taco edition would be like an L.A. publication doing a bagel issue--but we're not that foolish. After reading how Pete Wells became excited over the thought of Alex Stupak handing him tacos like he was at a sushi bar shows something beyond poor judgment and ignorance--cultural elitism.

The reason I love Japanese food culture so much is the similarities it has to Mexican cuisine in its specialization, tradition, and serving methods. Taquerias, stands, and shacks in Mexico have a variety of settings, from the dirty corner space in an industrial part of town, to taquerias in Condessa with valet service--they all serve tacos directly to the customer. Not every sushi bar in Japan is in the Michelin Guide--many are quite humble, and ultimately, this is just a service issue.

Not all tacos have to arrive with urgency--grilled meats yes, but guisados can hold up just fine.

Mr. Wells, you are a lout. Try a little research next time, or consulting someone before you go on a "taco safari", if Mr Stupak wants to provide street style service and can't figure it out, you can always take a trip to Mexico.

 

   

Take my Self Guided Taco Tour of the East Side on Thrillist

Taco dorado de camaron at Mariscos Jalisco


My friends at Thrillist requested a list of my favorite taco picks on the East Side--from Boyle Heights to the SGV--for a 6 stop, self-guided taco crawl. Jeff Miller says this is a must--I agree! Dive in and let us know what you think.

Provecho!

Chef Ricardo Diaz's Colonia Taco Lounge in This Weeks Vitamina T for the LA Magazine Digest. Open August 1st!

Colonia Taco Lounge, a set on Flickr.

This week's Vitamina T takes a peek at Chef Ricardo Diaz's new Colonia Taco Lounge, where I was introduced to Diaz's taco de pollo tesmole. Run don't walk to this exciting new restaurant in the SGV.

T is for tesmole!

LA Weekly's Tacolandia, the Hangover Part I

With Dita Von Teese, Miss Los Angeles Latina, and friends of Dita at Tacolandia 2013


I'm still basking in the after-glow of Tacolandia, or maybe it's just the sunburn I got last Sunday, but the reviews have been coming in, and the consensus is that people really enjoyed this taco festival. Of course, all I had to do was look around at all the smiling faces, and eaves drop on all the happy taco chatter going on that day to know it was a success.

My friends at L.A. Taco, Hadley and Alex were certainly pleased with the selections and the vibe, and as Hadley stated in his recap, this was a triumph of the taco lifestyle--a lifestyle that we three lived before all of this and will continue when they kick us to the curb. These guys are fine-tuned barometers when it comes to a party--and it showed on their lazy smiles and slurred speech brought on by many a Bud-Light!

The taco hounds at Serious Eats tried just about everything we offered, as did some those fabulous chowhounders--people were on a mission that day!

The Golden Ticket: Tacolandia

Blood sausage taco at the Mercado Olympic on homemade blue corn tortillas


In just a few hours, select loncheras, mom and pops, taquerias, and chefs will take part in the first annual  LA Weekly's Tacolandia curated by myself. The event sold out surprisingly fast and we've been inundated with requests from all over the U.S. from people trying to get tickets. One woman from the East Coast had booked a flight to L.A. only to attend Tacolandia for her birthday, and was freaking out that there were no more tickets.


Luckily, she had an in through a sponsor--she is in the restaurant business--and today she'll be enjoying the many flavors of one of the United State's favorite foods--the taco.


It seems Tacolandia has become an overnight sensation--simply because people have been wanting a proper celebration of the taco for some time--who knew?


With a small crew, limited marketing--many blogs and stories about Tacolandia were written just because people were excited about this event--we created a taco frenzy. Television spots had to be cancelled because the event had sold out, but many have told us that people are buzzing about Tacolandia everywhere.


If you happened to get a ticket, I look forward to seeing you today--there will be so many special dishes made for this event--you're in for a real treat.

See you at Tacolandia! Thanks for your support for this event, and have fun today.

-Bill    

The First Annnual Tacolandia drops on 6/23 at the Hollywood Palladium. Come Join the LA Weekly and I for the Ultimate L.A. Taco Party

Well, let me say it has been a couple years of dedicated work behind the scenes to see this finally happen--I'm having my first big event on Sunday, June 23rd at the Hollywood Palladium called Tacolandia--with a little(not so little) help with my friends at the L.A. Weekly. A portion of the proceeds will go to Homeboy Industries, an organization that's been doing good in the hood, making L.A. tastier and safer.

It will feature over 30 vendors that have been hand picked by me, with the goal of putting together a unique event to celebrate one of the city's most beloved foods--the taco. You've been to events with fleets of "gourmet trucks"--I love them too--and you've been to fancy chef fests in which you paid a $100+ ticket where you've also had some great tacos, but on this day we will celebrate mom and pops, my personal relationship with Baja California, stands, traditional loncheros(catering trucks), and taquerias at what will be the tastiest and most approachable food event ever produced in L.A. Street food should be inexpensive in price and luxurious in flavor my friends.

Tacolandia is Los Angeles--we live in an urban sprawl covered in outlaw street stands and tables, old school taco trucks, taquerias, modern taco concepts; shiny,shrink wrapped gourmet trucks serving global tacos; chef driven taco carts, and hipster taco trailers. From the barrios of Boyle Heights to Huntington Park; from the after hours hits in Highland Park to Silver Lake; from the strings of dim white globes that are festooned above sizzling meats along the avenues and  boulevards of East L.A. to South Central; and from the West Side to the Oaxacan coffee scented block of Mateo St.--L.A. is a land of tacos.

There will be no two vendors alike--there will be friends from Baja (Chef Javier Plascencia, La Guerrerense, Tacos Kokopelli, and Mariscos El Mazateno will be there), and it's just a hop-skip-and-a-jump from the Hollywood/Vine metro station.

Tickets go on sale April 18 at 10am, and check the website for updates on confirmed vendors.        

Thanks for your support, and I hope to see old friends and make new ones at the first annual Tacolandia.

Tacolandia
Sunday, June 23rd
Hollywood Palladium
12pm-5pm       
$20 admission, for tacos only
$40 admission, for tacos, beer, and tequila!!
Follow Tacolandia's event page on Facebook
Follow LAWeeklyStreet on Twitter

A Taco Tour of Los Angeles-Come Take a Ride With Madeleine Brand, Val Zavala and Myself on So Cal Connected

This program was originally broadcast on Jan. 9, 2013

In case you missed it, catch me on KCET's SoCal Connected, guiding Madeleine Brand and Val Zavala on a taco tour of Los Angeles  were we talk tacos de camaron, tacos de fritanga, and tacos de marlin.

The Art of Guerrilla Taco War in L.A. Magazine's Digest

Chef Wes Avila, Guerrilla Tacos

For this week's installment of Vitamina T, I go deep into the urban jungle of DTLA to search for the comandante--Chef Wes Avila's Guerrilla Tacos--to get of a taste of high pocho cuisine. This is the most promising taco concept in Los Angeles by a non-traditional taquero to date. Viva la revolucion del taco!

Tacos Lalo Los Originales in The OC Weekly's Tijuana Si

Tacos al vapor at Tacos Lalo in La Rumorosa


Read about the famous tacos al vapor in La Rumorosa from Tacos Lalo--even 007 would risk his life to have one of these memorable tastes of Baja California. Check it out in my latest Tijuana Si post in the OC Weekly.

Taco Tuesday: Tamales Elena in Watts is a Beef Head of the Game

I guess it never occurred to me that I should order tacos from Tamales Elena, but now that I think about it I'm feeling a little dumb. I wrote about Tamales Elena some years ago while running around in Watts and the surrounding neighborhoods and thought their tamales were nice. They make typical corn husk tamales for $1 a pop that are geared towards locals--when not ordering tamales folks are grabbing carne asada burritos. That's kind of how it goes for this talented Guerreran family. Did I mention that this is the best family of Mexican cooks in town? They are--unless someone can show me better. I will get into that on a later date, on how a birthday party pozole and mole spread was one of the best traditional Mexican meals I've ever had. 

Their real tamales are large, flat, rectangular packages of southern Mexican comfort, but they'd never fly on Wilmington and 110th St., where their truck is parked. There was practically a riot when they decided to ask regulars to pay the full $12 for a dozen tamales--so, skinny, corn husk tamales it shall remain. There's no market here for the real cooking this family can do. 

On a recent visit, Elena's daughter Teresa informed me that they were out of tamales, but I wasn't about to have a carne asada burrito--no mames! I went with the tacos and I'm still kicking myself for not having known about the best lip, tongue, and cheek tacos in LA.

     

Tacos Kokopelli in OC Weekly's Tijuana Si!

In case you missed my piece about the hardcore seafood street taco styling of Tijuana's Tacos Kokopelli on the OC Weekly, here's a serious dose of Taco Tuesday. Read about how a next wave Baja chef is leading the charge in the breakout Baja culinary scene.

 Gringos en vacaciones taco at Tacos Kokopelli

Tacos y Mulitas Estilo Tijuana: Tijuana Style Carne Asada Arrives at the Mercado Olympic

At the beginning of the year I revealed the presence of a truly fascinating street food scene located in Downtown LA's produce district. The Mercado Olympic has continued to grow and change ever since as new vendors have joined the party.

This market is so busy I doubt I'll know all that's going on there anytime soon, but each time I try something different--this weekend I even picked a homemade queso fresco.

The stand that caught my eye on a previous visit: Taco y Mulitas estilo Tijuana, or Tijuana style, came too late in the curbside buffet for me to give it a try. I've previously written that real carne asada doesn't exist in LA, and that Mexicali Taco and Co. was the closest thing we had. The boys at Mexicali Taco and Co. roast their meat with gas, which is much better than the grammatically incorrect carne asada tacos around town cooked on flat tops. The verb asar means to roast, and you can't roast on a flat top.

Yes, I know, you've seen itinerant vendors around town cooking on mesquite. There are two basic components necessary here, first, the meat must be roasted on mesquite in order to be considered carne asada. The flavor that emerges from this process is crucial. Second, carne asada is the craft of northern taqueros, specifically: Sonora, Sinaloa, Chihuahua, Coahuila, and Baja California. Sonora is by far the greatest tradition, but I'd put Baja California in the top 3. In other words, unless the taqueros are from these states, they are weekend warriors from states that don't know how to prepare carne asada.



Our newcomer to the Mercado starts off with corn tortillas made to order--corn tortillas are the preferred choice of tijuanenses; in Mexicali as in Sonora, flour tortillas are the standard.



The meat is cooked on mesquite by a grill man who knows his business. The meat is of decent quality, but the seasoning and chopping are spot on. This is carne asada.



A young taquero has fresh onion and cilantro, the signature salsa roja (a tomato-based red salsa) of the Tijuana stands, and Tijuana style guacamole which is essentially pure avocado with some salt. He even wraps the taco into a conical shape like back home.



Of course I wish this was available in the evening, as is the tradition for carne asada--nighttime is when we crave burnt flesh. In Mexico, the grilled meat tacos come out after 6PM, but for now I will just have to live with this minor faux pas in order to enjoy what is now my favorite carne asada taco in LA.

Tacos y Mulitas Estilo Tijuana
Mercado Olympic
Olympic/Central
Sat-Sun, mornings until around 5pm

Tacos Estilo Zacoalco Doña Toña: Let's Give a Hand for Tacos Torteados

While dashing all over Jalisco and Colima last week from the lowlands of Jalisco; to the pilgrim's trail to Talpa; down to Colima's capitol, magical towns, and lime-groved beach cities; and finally to the highlands of Jalisco before a much needed pause in Guadalajara I saw a sign. A sign of tacos yet unknown. Tacos torteados? What could those be? There were a few stands claiming tacos torteados near the town of Zacoalco, Jalisco, on the free highway just south of Guadalajara on the way to Ciudad Guzman.

To the obsessed soul, the curse of perpetual observation has it rewards. I snapped a picture of the sign to remind myself to catch it on the way back from Colima, if the tequila would allow such recall. That's what the picture is for.


When I headed back for Guadalajara I arrived at the perfect time of day at Tacos Estilo Zacoalco Doña Toña at an ideal time. I was in between truckers, police, and vacationers and had these engaging, giggling women all to myself.

These tacos stared about 80 years in the small town of Zacoalco, Jalisco--a place most tourists and big-city Jaliscans will never know--at woman's house who made them for the working men of her community. Antonia had worked for 15 years with one of the original vendors, but struck out on her own a year-and-half ago with her family and the next generation of torteado torchbearers. These tacos have gained a very local reputation with a handful of sellers in Zacoalco--where everyday feels like a lazy Sunday--and a few roadside stands.


The subtlety of this new type of taco--yes, it is a new genre now that it has spread beyond its original vendors and continued to be enjoyed if only by a small group of dedicated regulars, and passersby who'd not likely recall any jolt in any taco revolution--is in the touch of a woman's hand.

It gets its name from a hand-formed tortilla that is slapped to an imperfect circular shape and filled with a guisado. This results in a slightly thicker tortilla with a softer chew; the guisado can be enjoyed without condiment in this local riff on the taco de guisado.

A taco based on tortilla making means this is one of the few venues where the tacoing is matriarchal. Tortilla making is exclusively the domain of women in Mexico. Let's hear it for the taqueras!


Pictured from left to right: Karina, Lusila Avalos, Antonia Ortega Bentitez(Doña Toña), Rosa Avalos Ortega, and Margarita Avalos will make you feel like part of their family.


The cooking area is a wood-fired camp style set up. Guisados and tortillas share real estate on a rustic, smoky comal that'll leave you with the aroma, and residue of a campsite on your apparel.



Try a taco torteado of refried beans, they are stand alone, a delicious mash of porcine bliss.


These women couldn't stop giggling, teasing, and laughing from the moment I started talking to them--Margarita, or Mago, only stopped laughing when I started to photograph her preparing the chiles largos--but she talked with me my entire stay. I was there for over an hour just for a couple of tacos--too much fun.

The long dry red chile that could be like a chile California is what Mago called the chile largo, which is the base of their main stew.

Oh,and I loved the way each member of the family had their names on their aprons:adorable.


When I asked one of them to hold the chile up they all pointed to Lusila, who had been teasing me with smiles,titters,blinks, and flashes the entire time I was there, in an innocent way that reminded me of when I met a group of female cousins for the first time in Aguascalientes when I was young. I must say it was a little hard to leave, and had it been possible I would have come back the next day, a one and a half hour drive just to have a bite and see the Doña Toña señoras and señoritas one more time before I left for Los Angeles.


Although they offer several tacos the pork in chile largo is a must, and is the type of guisado that I crave: pure dried chile flavor that clings to the surface of the pork and seeps into its welcoming fibers. The dish appears pastoral but delivers a bounty of fruit and developing heat that slowly dissipates at the optimal moment of pleasure, like a fine cigar.



In the soft, and earthy tortillas, nothing is needed but the pork. Mago said, "some people add salsas and whatever, it depends on what they like." But it's best as is, right? "Yes!"

I can't wait to get back to Doña Toña's. I was so intrigued by these women and this memorable lunch that I even took a little walk through Zacoalco just to have that connection. Vendors like this are special, they exist in this one small space and often only know little beyond their stand and some quiet musings that cross their minds at dusk while in the town square shopping for the next day; but all too often there's just the darkened houses they return to at nights to wash away the highway and ash, and rest. All the while, they remain positive in spirit and energy, unaware of the joy, and serenity they brought to this incurable itinerant.

Tacos Estilo Zacoalco Doña Toña
On the free highway from Guadalajara to Cd. Guzman at km 43
Acatlan de Juarez, Jalisco
8AM-2PM 7 days a week

Weekend Guide to Mexicali, B.C-100% Puro Cachanilla

Mexicali, the capitol of Baja California, is an important center of industrial production in the automotive, aerospace, telecommunications, metallurgical, and health services as well as manufacturing and exporting products to various countries. While it has all the sensibilities of nearby border cities like Tecate and Tijuana, it has more of a cross border feel--just about any American tourist should feel right at home here.

It's home to the happy-go-lucky cachanillas(Mexicali natives); a laid back people who know how to enjoy life, and always have time for a cold beer with friends and family. This hasn't stopped them from having one of the highest standards of living in Mexico.

Mexicali is the birthplace of the Clamato(created at the Hotel Lucerna), home to one of Mexico's best craft beers: Cucapa, and has the largest Chinese immigrant population in all of Mexico. This is a place of carne asada, chabelas(beer cocktails with Clamato juice), and a local style of Cantonese-Mexican cuisine that is famous throughout Mexico.

Whether in town for business, crossing the border for the day, or planning a longer stay; Mexicali has plenty of attractions for the tourist.

Stay

Enjoy a 5-star experience at Hotel Araiza and dine at the adjoining restaurant La Fonda de Mexicali, known for it's fine breakfast and grill buffets.

Once you're checked in it's time to indulge in a taste of Mexico.

Breakfast

Don't miss a Mexicali tradition of lamb barbacoa and beef head tacos at Tacos Ferrocarriles--a row of stalls that have been serving up delicious tacos since 1976.


At 11-year-old Tacos de Guisado Panduro, you'll find northern stew tacos engineered for the breakfast crowd. Try chilorio(chilied pork), machaca (beef jerky), picadillo(ground beef with vegetables), or albañil(brick layers stew).


La Plazita, owned by Omar Dipp Nuñez, is the place to go for classic Mexican breakfast dishes in a casual setting. The menu features regional egg dishes like huevos divorciados(divorced eggs), huevos ahogados(drowned eggs), huevos morelianos(morelian eggs), and the house specialty: huevos en cazuela( eggs in an earthen casserole). Chef Juanito from Torreon takes special care in pleasing his customers, even tailoring the spice to fit their condition, and the front of house--Luz Maria--always greets each guest with a smile. This place is eggzactly the way to start your morning. If you can't find a seat, walk around the corner to Las Campañas de La Plazita--same owner and a similar menu.


Lunch

When Cachanillas aren't eating tacos they eat Chinese food--6 out of 10 seats in Mexicali restaurants are for Chinese restaurants. Around 1 PM these restaurants will be packed with locals feasting on their own brand of Cantonese-Mexican cuisine. The most well-known and beloved of these 250+ restaurants are Rincon de Panchito--owned and operated for the last 28 years by Panchito from Canton--and nearby Dragon restaurant.

Mexicali's Chinese cuisine is different than our own Americanized Cantonese. It's where unconventional plates are washed down with Mexican beers, and chiles güeros are dusted with star anise instead of chili powder. Give it a try, and remember to put some ketchup in your soy sauce--it's the Cachanilla way.


There plenty of seafood options in town, but Laguna Azul is the pearl of this ocean of delights.

Laguna Azul makes some of the best seafood cocktails around. The campechana, or mixed seafood can be ordered for an individual or for the whole table.

Dinner

And there are tacos. Mexicali has a ton of excellent carne asada asaderos, or roasters, as well as seafood taquerias. There are also outposts of famed taquerias from nearby states such as Sonora, where much of the Mexicali tradition gets its inspiration.

A great place to partake in the Mexicali style of carne asada tacos is at El Tecolote Mocorito.

Mexicali has many fine dining options for dinner aside from the popular tacos. Go to Chef Guillermo Barretto's Trattorria La Piazza for Baja-Italian cuisine, or check out Mediterraneo.

At the Crowne Plaza Hotel restaurant Colorado you'll find one of the best tastes of Mexicali: borrego de vuelta y vuelta(rotisserie lamb). In addition to the superb lamb dish we recommend the Sonoran style steaks at this contemporary grill.

Drink

When it comes to beer and chabelas, Mexicali has a little something for everyone. Be sure to cool off with the local stars: Cucapa and Mexicali beer.


Even better, call and arrange a tour at the Cucapa brewery, where master brewer Jose Melaquiades will guide through Cucapa's beers from the standard brews to their signature line of craft flavors: Lowrider IPA, Runaway, La Migra Imperial Stout, and Green Card. There's even a 10% alcohol barley wine that's barrel aged.

Spend a weekend in Mexicali and catch the flavors of northern Mexico, the warmth of the Sonoran desert and Mexicali people, and quench your thirst like a true Cachanilla in Baja California's industrious capitol. This is Mexicali!

Araiza Hotel
Bl. Benito Juarez, #2220
Fracc. Jardines del Valle
Mexicali, B.C.
namager: Victor Martinez
686-564-1100,ext. 715
cel 686-569-3176
vmartin@araizahoteles.com
Reservations
01-800-026-5444
USA 877-727-2492

Fonda de Mexicali (attached to Hotel Araiza)
Breakfast 6AM-12PM
Grill Buffet 12PM-11PM
Room Service 6AM-12:45AM, ex. 722

Asadero Tecolote Mocorito
Rio Mocorito No. 800, corner of Rep. de Ecuador
Col. Cuauhtemoc Nte.
Mexicali, B.C.
686-561-1691/cell 044-686-188-2886

Bar La Conga
Av. de la Reforma,#603
Zona Turistica
Mexicali, B.C

Cervezaria Cucapa
Bl. Lopez Mateos,#2301
Mexicali, B.C.
686-592-6652, ex.211
ventas@cucapa.com

Colorado at the Crowne Plaza Hotel
Bl. Lopez Mateos y Av. De Los Heroes,#201
Centro Civico
Mexicali, B.C.
686-557-3600
gerencia@mxlcp.com

Dragon
Bl. Benito Juarez, #1830 S/N
Col. Plaza Centro
Mexicali, B.C
686-566-2020/686-566-3955


Kilos and Beer
Bl. Benito Juarez, #1799
Plaza Juarez
Mexicali, B.C.
686-568-4444
cel 686-213-4277

Laguna Azul
Calz. Independencia, #823
Col. Independencia
Mexicali, B.C.
686-565-6181

La Plazita
Justo Sierra y Honduras, #377
Mexicali, B.C.
Lic. Omar Dipp Nunez
omardipp@hotmail.com
686-568-1213
Nextel 152*131916*4

Las Campañas de La Plazita
right around the corner from La Plazita; same ownership

El Merendero Manuet
Av. Pino Suarez y calle "L"
Mexicali, B.C.
686-552-5694

Mediterraneo
Plaza Lienzo
Calz. Gomez Morin y Calz. Cetys
Mexicali, B.C.

Rincon de Panchito
Bl. Benito Juárez,#1990
Jardines del Valle
Mexicali, Baja California, Mexico
686 567 7718

El Sume
Bl. Justo Sierra, #845
Mexicali, B.C.686-588-4465
Mon-Sat 4PM-1AM

Tacos de Guisado Panduro
Mariano Arista Esq. H 1600
Col. Nueva
Mexicali B.C.
Tel. 686-554-6179

Tacos Ferrocarriles
Ferrocarril between Lopez Mateos and De la Industria
mornings, afternoons, 'til around 3AM
Mexicali, B.C.

Trattoria La Piazza
Guillermo Prieto y Ortiz Rubio, #1B
Col. Nueva
Mexicali, B.C.
686-555-6857

This media trip was courtesy of Mexicali Tourism with input from Street Gourmet LA.

For more information about Mexicali please contact Mexicali Tourism here.