Everyone is here for Attari's sandwiches: lengths of toasted French bread dressed with fresh tomatoes, lettuce and a smattering of spiced, super-tart Iranian pickles. Read more.
Their brisket is a paradigm of meat, beef that disappears so quickly that if it weren't for the feeling of satisfying fullness you might swear that you had less eaten it than dreamed it. Read more.
It is hard to say what is better: his goat's milk gelato with toasted cocoa nibs, the yogurt gelato with sea salt and olive oil, the blood orange sorbetto or the gelato. Read more.
It is almost impossible to visit without a taste of boiled fish with green pepper, a seriously addictive dish whose complex of chiles can make your lips buzz like a Las Vegas marquee. Read more.
Their menu is a living, habanero-intensive thesaurus of the panuchos and codzitos, sopa de lima and papadzules, banana-leaf tamales and shark casseroles that make up one of Mexico's spiciest cuisines. Read more.
Delicate tongue tacos with green salsa are especially good, as are the tacos of chicken tesmole, an herb-intensive Oaxacan preparation thickened with corn. Read more.
Corazón y miel, hearts and honey, is a small bowl of warm, seared chicken hearts in a sweet, honeyed vinaigrette, tossed with a few slivers of onion, like a chicken heart escabeche. Read more.
This restaurant has set the pho standard in the San Gabriel Valley since Duran Duran was at the top of the charts. Read more.
At Guelaguetza, you'll find tlayudas, like bean-smeared Oaxacan pizzas, the size of manhole covers; thick tortillas called memelas; and delicious, mole-drenched tamales. Read more.
Get there early: The lamb shoulder or sea urchin you've been craving may be sold out within minutes. Read more.
Mao's braised pork, a sweet, slightly spicy clay-potful of thick-cut braised pork belly and garlic named for Hunan's favorite son, is almost unbearably rich. Read more.
Korean short-rib tacos, Kogi dogs and blackjack quesadillas taste really good, even if you do have to wait 30 minutes in line for them. Read more.
Everyone knows that Langer's serves the best pastrami sandwich in Los Angeles. Read more.
Raul Ortega might personally hand you a taco, ask if you want to try a plate of ceviche or aguachile. His signature tacos dorados de camaron, fried tacos with shrimp, are just too formidable. Read more.
We sometimes dream of living close to Marouch, close enough anyway to drop in at noon for grilled quail and a beer and midafternoons for a Lebanese sweet and a thimble of thick Turkish coffee. Read more.
The Mexicali-style tacos are pretty spectacular at this tidy storefront near Dodger Stadium, packed into the small, plump flour tortillas the owners bring up from Baja a couple of times a week. Read more.
Nickel Diner bakes its own bread, prepares elaborate cakes and maple-bacon doughnuts and makes delicious fried catfish with corn cakes. Don’t miss the Lowrider Burger. Read more.
Sapp's boat noodle soup is magnificent: a musky, blood-thickened beef soup screaming with chile heat; tart lime juice in lockstep with the funkiness of the broth. Read more.
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. Read more.
