good oaxacan mexican food, favorite unmentioned dishes, unique flavor, cozy inside, favorite restaurant, favorite great place, polite staff
Tequila-cured salmon, lamb shank and more refined Mexican food on the L.A. outskirts.
Not your traditional mexican restaurant. We have been here twice now - once for dinner, and once for lunch. At lunch the other day the chef himself came out to telll us about the specials; a ling cod on a bed of nopales. The description was so good that we both went for it. It was moist and fresh and incredibly creative. When we went for dinner awhile back we had the same experience - the Chef came out to describe his dishes etc.
Their Chilies en gonadas was out of this world..... loved the hand made tortillas and fried calamari.
We went on a week night so there was no wait at all, Brenda's service was wonderful.
We will defintely go back soon.
Chilies en Nogadas. This is a tiny restaurant with only street parking, in the middle of nowhere. But it is most definitely worth the drive for the Chilies en Nogadas, a seasonal dish. I'm sure many of the other dishes are fabulous as well, but this was one of the most interesting blend of flavors I have ever eaten. Reservations are a must. The chef serves you many dishes himself and stops by your table at least once. Main courses run about $25 and appetizers about $8, so not for the budget conscious.
Fantastic!. Everything was perfect! The service was impeccable and the food was even more so. The head chef came out and introduced himself and presented us with hand made tortillas. The food was not greasy or too heavy. The wine selection was good, too. I enjoyed the atmosphere, serice, and food very much. Th prices are very reasonable.
Family service -wonderful food. Excellent food. Friend and I had the pork tenderloin, the ceviche sope, and the chicken and shrimp. All wonderful. If the "unmentioned dishes" are that good, then the favorites must be out-of-this-world! Would definitely go back again. The tortillas were awesome on the side.
Experience overshadowed by long wait.
The food at Babita was flavorful, and the waitstaff very friendly. However, on this particular visit I had to wait 1 hour for my food to arrive. Yes, you read that correctly, 1 hour. With no explanation other than a reminder 40 minutes into it all that my food was arriving shortly. I'm sure this is an anomally, but certainly making a patron wait for that long deserves explaination or recompense.
Unfortunately, I would not dine again at this restaurant. Just slightly overpriced for what you get, but certainly the flavors are unique and worth at least one visit.
My favorite restaurant. Chef Roberto Berrelleza, does a fine job in collecting the best of the ingredients from different sources and artistically creating heavenly dishes that screams excellence for your palates. I discovered this place six years ago and I have been going back over and over again ever since. The restaurant to me its like a hidden treasure - its easy to miss, does not looks like a restaurant from the outside, but great food. There is nothing in the menu that its not good at all. One of my favorite dishes is the filet mignon with pimienta/mint sauce (hot/cold tastefully together). Definately great to enjoy it with a person that loves food. Its somehow crowded in the weekends. I recommend going on a weekday, when its more quiet and you feel like you have chef Berrelleza for your party.
More on Menu than Heat. I am a culinary heat seeker, and can clearly say that the camarones topolobampo is the hottest dish I have ever had. The staff politely suggests 1/4 or 1/2 strength, but I went full, as usual. Searing flavor and heat. Don't get scared away from this gem of a restaurant! This is the only scorcher on the menu. All other entrees have the amazing style and flavor. This is not simply Mexican cuisine, but world-class cuisine. I've been back several times on special occasions, and can say it is one of the best restaurants I have been to.
A genuine Mexican Cuisine. I have a confession to make. I had always thought of the term "Mexican Cuisine" as an oxymoron. The concept stayed true until my visit to Babita. When I could not find tacos or burritos on the menu, I knew I was in for a treat. Chef Berrelleza had shown me that the truth of fine Mexican dining. Everything was delicious and delicately presented. The decoration is simple but possesses a touch of elegance. Babita is a fine restaurant.
This homey outpost is a hidden gem of authentic Mexican cooking..
When the acclaimed El Emperador Maya closed, chowhounds hungry for authentic Mexican flavors languished at the gates for another miracle. The wait for Babita was worth it; the restaurant dishes out inspired Mexican food from the same modest quarters, a dressed-up living room, with maternal service tableside.
Chef Roberto Berrelleza accents traditional dishes with gourmet flourishes, such as balsamic vinegar drizzled over fried bananas, snapper garnished with mango-lime relish and rice pudding brûlée. The real hits are dishes rarely translated onto American menus. Lamb shank mixiote is marinated in dry chili sauce and steamed in beer until tender. Cochinita pibil, a Yucatecan dish, is baked in banana leaves till it's falling apart. But culinary thrill seekers should heed the servers' warning about the searing camarones topolobampo--plump shrimp blanketed in scorching habanero sauce with a heat that picks up momentum like a runaway semi.
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