Leftovers: Guisados

The wonderful stews and braises of Guisados for the L.A. Times:


Ricardo Diaz is on his way to building a culinary empire with Mexican restaurants that innately reflect the attitudes and fluctuations of the Angeleno appetite.

Three years ago, Diaz and his in-laws opened Cook’s Tortas in Monterey Park. There, sturdy, rustic rolls are baked on-site, everyone sips pineapple-celery and watermelon-mint aguas frescas and dessert brings soft corn cakes and biscuits smeared with loquat marmalade. For every diner who longs for thetorta of grilled chicken, salsa, avocado and fried sage, another loves grilled skirt steak, dry-aged chorizo, nopales and guacamole. The restaurant is the all-inclusive ideal of what a modern Mexican cafe should be in Los Angeles.

Guisados, Diaz and business partner Armando De La Torre’s new Boyle Heights taquería, shares a similar universality. Here, guisados achieve ascendancy; these are humble stews and braises that you’d otherwise most likely find simmering atop a home stove.

Read the rest here.


Leave a comment

Filed under Reviews

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s