Salazar. It’s that Sonora-style barbecue hotspot near the river in L.A.’s Frogtown (aka Elysian Valley). It’s the former mechanic shop turned hipster bar, but in a totally non-annoying way. It’s also the place with the BEST FLOUR TORTILLAS I’ve ever eaten.
You may know owner/chef Esdras Ochoa from Mexicali Taco, home of the Vampiro (and other delicious bites). I’ve been a fan of Ochoa for years, and love what he’s created at Salazar. It’s an outdoor restaurant and bar that’s fun for everyone.
When I go, I always start with at LEAST two tacos. Usually the carne asada (beef) and al pastor (pork). Recently, when I brought a few friends for dinner, our plan was to share a few appetizers and larger entrees. When they asked about sharing the tacos, I flat out said, “Um NO. I do NOT share Esdras Ochoa’s tacos.” I’m selfish that way. Did I mention I’d addicted to his flour tortillas?
The great Jonathan Gold wrote:
“Mexicali Taco & Co. brings up its flour tortillas several times a week from Mexicali. If you come from a region where flour tortillas are the standard – Texas, Sonora, Arizona – a well-made flour tortilla is like oxygen, an element without which life itself is impossible.” Read more here.
Besides the tacos, I always get the pork chop. In case you didn’t know… I have pork issues (I’m obsessed with anything porky). I will always order the pork. It may not always be the best dish on a menu, but the fire-grilled pork chop at Salazar is a MUST. There are so many more terrific dishes (photos below) with gorgeous seafood and vegetarian options as well.
The atmosphere at Salazar? It’s both RELAXING and FESTIVE. The outdoor dining room feels like a party, especially with cocktails and good friends. Have you ever strolled around your neighborhood, and smelled something grilling in the air? Then wished you had been invited to the party? Salazar is the backyard dinner party for all of us. Go.
Carne Asada Tacos with Flour Tortillas.
Heirloom Tomato Salad with Corn, Radish, Watercress (summer menu).
Potato Puree with Green and Red Chorizo.
Pinto Beans, Pork Belly, Queso Cotija.
Mesquite Grilled Beets, Micro Arugula, Mexican Ricotta.
Pollito con papas. Chicken brined in citrus chile brine, cooked sous vide it then finished on the grill. The sauce is a raw tomatillo vinegar sauce. So good with the fries!
Esquites: The chef’s version of Mexican street corn (Summer menu).
Auguas Frescas Cocktail: Verde (cucumber, green apple, lime cilantro, celery gin, pisco and fino sherry).
Inside the former mechanic shop.
Salazar Bar: Cocktails, Beer, Wine, Mexican Soda and more.
Welcome! Friends Diana and Paul ready to chow down and party.
Read more about Esdras Ochoa here.
2490 Fletcher Drive
Los Angeles, CA 90039
Follow them on Twitter, Instagram, Facebook.
If you follow all things Jonathan Gold, you may know that Salazar made it on his 101 Best Restaurant List (#34).
They also serve brunch on Friday, Saturday and Sunday. I’ll be checking that out very soon. To view current menu, check out the website here.
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