Cuisine:

• Mexican
• Others

La Casita Mexicana Description:
When Jaime Martin del Campo and Ramiro Arvizu debuted La Casita Mexicana in a forgotten corner of South L.A. in 1999, their affordable, seasonal Mexican food was well received. Spanish tiles and stained glass windows create the facade of a casita, or little house. Walls are brilliant orange and blue. Complimentary tortilla chips come drizzled with three uniquely flavorful moles: burgundy-hued poblano; pepian verde, made with Serrano chilies; and burnt-orange pepian rojo. Start with queso Azteco, plantain leaves containing a slab of four Mexican cheeses, poblanos, nopales (cactus strips) and mushrooms. Top entrées include roasted poblano peppers stuffed with ground meat, dried fruits, walnuts and candied cactus, topped with pecan-cream sauce and pomegranate seeds. Previously, La Casita Mexicana only offered fish during Lent. Thankfully, del Campo and Arvizu have added fish to the regular menu. Flaky adobo-spiced sea bass filet is especially satisfying, steamed in cornhusks with nopales. Entrées come with the soup of the day, which could be cream of chicharrones or tortilla soup with herbs and shredded cheese. Semi-sweet lemonade contains tiny glutinous chia seeds, which add texture. Desserts include fresh guava drizzled with eggnog and a fried tortilla purse filled with rice pudding and smothered with pecan-cream sauce.


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