Salazar (Los Angeles, CA)

Salazar
2490 N Fletcher Dr
Los Angeles, CA 90039
Dining date: 7/24/16

Salazar

Salazar is the latest concept from Esdras Ochoa of Mexicali Taco with business partner Billy Silverman. Located in the Frogtown neighborhood just north of downtown, it’s been a big hit since opening in May.

The concept, to me, is sort of a taqueria-steakhouse mash-up. A variety of tacos are available, similar in style to the ones at Mexicali (of course), as well as large format proteins eaten with tortillas. Appetizers and sides round out the food portion of the menu. A full bar is also available with cocktails and spiked agua frescas. With a party of seven, we were able to try quite a bit of the menu during this visit.

Salazar

Beet Salad mesquite grilled beets, micro arugula, mexican ricotta

Beet Salad mesquite grilled beets, micro arugula, mexican ricotta

The grill brought out some of the natural sugars in the beets – very sweet, while the creamy cheese provided some extra richness.

Cocktail de Camaron gulf of mexico wild caught shrimp

Cocktail de Camaron gulf of mexico wild caught shrimp

Plump pieces of shrimp were accompanied by crisp cucumber and creamy avocado. This was another refreshing appetizer on this hot summer evening.

Al Pastor Taco

Tacos

Al pastor was a little sweet and very savory on some excellent thin flour tortillas.

We were able to try four of the large format plates served with more of the housemade flour tortillas.

Tortillas

Catch of the Day trout

Catch of the Day (Trout)

Trout was mild in flavor, prepared with a nice smoke flavor. A grilled piece of lemon was a welcome accompaniment.

Hangar Steak aspen ridge

Hangar Steak aspen ridge

Our hanger steak was a little overcooked but still exhibited some juiciness and great flavor. Probably my favorite of the large format proteins.

Ribeye aspen ridge

Ribeye aspen ridge

A nice cut of ribeye also had good flavor, juicy, with a subtle smoke flavor.

Pork Chop beeler farm

Pork Chop beeler farm

The pork chop was also done well with a good char and a relatively moist flesh.

Side dishes were pretty hearty.

Papas con Chorizo potato puree with green and red chorizo

Papas con Chorizo potato puree with green and red chorizo

Whipped potatoes were airy and I really liked the chorizo to go along with it.

Esquites chef’s version on street corn

Esquites chef's version on street corn

Served cold, the corn was sweet and refreshing. I really liked the smokiness that came through.

Frijoles Charros pinto beans, chorizo, queso panela

Frijoles Charros pinto beans, chorizo, queso panela

A soupy stew of beans and chorizo was very savory with chunks of creamy cheese.

Frijoles Puercos pinto beans, pork belly two ways, queso fresco

Frijoles Puercos pinto beans, pork belly two ways, queso fresco

These rich beans were really delicious especially with crispy pork belly. My favorite of the sides.

Corn Flan

Corn Flan

Quatro Leches Cake

Quatro Leches Cake

Both of these desserts were good – my favorite was the corn flan. It was sweet yet slightly savory with a really nice corn flavor.

Our meal at Salazar was quite good. I really liked the meat-centric concept, but the meal was very well-rounded. The meats were, of course, delicious but I found the appetizers and sides to also be highlights. I would definitely return…especially when it cools down.


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