Cuisine:

• Mexican
• Sea food
• Others

La Paz Restaurant Description:
When Oscar Iturralde, a native of Yucatan, Mexico, found that he could do rather well cooking in hotel kitchens while working his way through Harvard, he quit school and became a full-time chef. Iturralde has owned three restaurants in Southern California over the years, but this Calabasas perch is where he hopes to stay. We're happy to know where to go for Yucatan specialties like banana leaf-wrapped pork, lobster tails in butter and garlic with melted cheese and whole fresh rock cod sautéed in an annatto seed mixture and served with pickled onions, black beans and rice. The house specialty involves tender goat baked with ginger, beer, chocolate, cinnamon and red chilies. We shouldn't forget to mention that the bar lists over 140 tequilas, leading to terrific margaritas---as long as you skip the Cuervo Gold and go for the real stuff. The place rocks with mariachi music during the Sunday buffet brunch.


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