This week's recommendations include Jamaican patties from L.A.'s Simply Wholesome, cochinita pibil at an O.C. lucha libre-themed restaurant and Filipino food in Hollywood.
Although HBO’s comedy comes to an end later this month, our interactive map of eateries featured in the series is sure to keep hungry fans happy.Lucenachon from Kuya Lord is a take on lechon with a nod to Lucena city in the Philippines.from chef Lord Maynard Llera is a seven-day process that incorporates more than 25 ingredients. It honors Lucena, the port town in the Philippines where Llera is from, and the lechon, or suckling pig, the chef grew up eating.
Llera starts by brining the pork then air drying it before stuffing and rolling the meat like porchetta. He air dries it again then cooks it in the oven until the fat capitulates and seeps into the meat and the vegetable stuffing. The skin is chip-like, a crisp shard you can crunch on with or without the rest of the dish. Everything benefits from a couple of drops of Llera’s vinegar. It’s startlingly sour in the best way, barreling through the fat and the meat with a sharp tang.
There is no shortage of things to look at in the dining room at Edgar Bernal’s Santa Ana restaurant La Lucha Mexican Kitchen. A fierce-looking luchador is painted on the wall, and there are posters for wrestling matches and colorful paintings of luchadores peering out through their masks. Multiple televisions play lucha libre wrestling and a series of masks sit atop the drinks cooler near the register.
“They would sell them in the center of the city, where she learned how to make them,” he says. “When she started making them for family and friends at home, everyone would eat like 10 tacos each. When I opened the restaurant, I knew we had to put them on the menu.”Los Angeles is blessed with an array of exemplary Mexican food. These 21 restaurants are proof.
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