>> El Sinaloense Restaurant | Eat the World Los Angeles

Sunday, 9 December 2018

El Sinaloense Restaurant


Cien percento Culichi. 100% Culichi, as in someone from Sinaloa's most populous city of Culiacán. The food here matches up perfectly, with delicious plates from the west coast state, mainly focusing on the meaty dishes found inland. Machaca and chilorio can be somewhat dull if done without heart, but any Sinaloan chef should prepare it the way it should be.

Often eaten with eggs for breakfast, machaca (below) is shown here ordered with frijoles puercos, beans full of pork fat and bits. Machaca itself is spiced dried meat, shredded and usually eaten with big flour tortillas, especially in Sinaloa. Drying meat was first done as a form of preservation, but the style is still popular even when unnecessary with modern refrigeration, etc. While the process is usually different these days, the consistency and quality of the meat can be close to the original when the chef is good.

In my opinion, the star of Sinaloan cuisine is chilorio (below), slow-simmered pork that is fried in lard and cooked for hours in chilis. The bright red finished product is amazing, and also goes well with frijoles puercos.

Sinaloa is a coastal state and the seafood is also fantastic. We had a bit too much to eat already but could not resist this ceviche tostada (below), which seemed to be cooked with just caught shrimp.

El Sinaloense is good for longtime lovers of Sinaloan cuisine or for those looking for an introduction. It always seems to be busy, especially on weekends from very early hours. We'll see you there!


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