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Eater
a day ago
- Entertainment
- Eater
The Best Chimichangas in Phoenix, Arizona
View as Map The true origin of the chimichanga — one of Arizona's most iconic dishes — is still hotly debated. Tucson's El Charro Café and Phoenix's Macayo's both lay claim to inventing the deep-fried burrito, though El Charro's version, allegedly created in the early 1920s, has become the more widely accepted story. But no matter who did it first, one thing's clear: the chimichanga is pure Arizona. While it may not be traditional in the Oaxacan or Mexico City sense, the chimi is a cornerstone of Arizona-Mex cooking, especially at long-running spots that predate the city's wave of regional Mexican restaurants. Typically, its composition consists of a large flour tortilla filled with shredded beef or chicken, folded and deep-fried until golden, then served either naked or smothered in sauce (depending on your stance in one of the dish's eternal debates). Chimichangas rarely show up on modern menus, but they're still going strong at the old-school spots that never stopped making them. Deep-fried and overstuffed, the dish captures the spirit of the Southwest — and few things feel more American than throwing a burrito in the fryer. There's no reinvention here, just a quiet competition to see who does it best. Read More Macayo's may feel a bit commercial these days, but no chimichanga trail would be complete without a mention. The Phoenix institution traces its roots to 1946, when founder Woody Johnson allegedly invented the dish by accidentally dropping a burrito into a deep-fryer at his original restaurant, Woody's El Nido. That golden mistake became a mainstay, and the chimi has been on the Macayo's menu ever since. Now, 75 years and several location-changes later, Macayo's is still leaning into its legacy: In 2021, the team celebrated the anniversary by setting a Guinness World Record for the world's longest chimichanga — an absurd 25-foot behemoth stuffed with shredded chicken, beans, cheese, and sauce. The food might not blow anyone away, but the story (and the sheer size) earns it a spot. Tucked just off the 10 on North Seventh Avenue, El Norteño has held it down in downtown Phoenix since 1981. Most people have driven past the little hut without realizing they just missed one of the city's most enduring Mexican restaurants. The setup is simple, but what it lacks in square footage, it makes up for in portion size and staying power. The seven different chimichangas are grease-slicked and fried to a crisp, with fillings like chicken, carne asada, ground beef, green or red chile, and machaca (get the machaca). Portions are big enough to feed two, and the only seating is a scrappy little patio out front. El Norteño is the kind of place the city should care about — it has legacy, personality, and deserves to be protected. Comedor Guadalajara has anchored South Central Phoenix for more than half a century, still run by the same family that started it. Known for seafood plates, Sonoran-style combination plates, and a dining room that stays busy with longtime regulars, the menu also offers a solid chimichanga — fried until blistered and crisp, then filled with machaca, red or green chile beef, or sautéed chicken with bell peppers, tomatoes, onions, and jalapeños. It's served dry unless upgraded to enchilada-style with a layer of melted cheese for $3.50 more. Like the restaurant itself, the dish feels rooted in an earlier era of borderland cooking that doesn't need to be updated. Los Dos Molinos is New Mexico by way of South Phoenix, a decades-old green chile temple that helped define the city's love affair with heat. The original spot on South Central still hums with energy, even if the food isn't quite as fiery or life-changing as it once was. But the chimichanga still hits: a hulking deep-fried burro soaked in searing red or green chile, then finished with cheese, sour cream, and guacamole. Fillings range from garlic pork roast to machaca to adovada, all served with beans and rice on the side. No frills, no reinvention — just a dish that sticks to what it does best: spice, heft, and history. El Bravo has been serving Sunnyslope since 1982, a neighborhood fixture with colorful serape tablecloths, laminated menus, and the kind of warm, familiar vibe that comes from decades of steady service. Founded by Carman 'Grandma' Tafoya, the restaurant helped establish a strong Mexican-American culinary presence in the area and remains a touchstone for the local community. The chimichanga is straightforward and satisfying, with a light, crisp shell and a filling that's flavorful without trying too hard (in other words, the heat level is just right for most diners). Offered in beef, shredded beef, or chicken versions, each comes with a light blanket of melted cheese inside. It's not the flashiest on the list, but it's dependable and deeply tied to the neighborhood it has served for years. The Original Carolina's Mexican Food The Original Carolina's Mexican Food has been a Phoenix essential since the 1950s and its chimichanga is a masterpiece built around one thing: the tortilla. Carolina's tortillas are among the best in the city — soft, buttery, and just elastic enough to hold together until they hit the fryer, where they bubble into something golden and crisp but never stiff. Chimichangas here are served dry to let the tortilla shine, with no sauce to distract from the balance of fried dough and warm filling—just a dollop of guacamole, sour cream, or both. Nearly 40 variations fill the menu, from the classic green chile beef to the Oaxaca Special with chorizo, beans, and potato. Others include green or red machaca with potato and beans or a simple chorizo version. Smaller than most but no less satisfying, these chimis are humble, exacting, and still handed over in a styrofoam box with the constant hum of planes overhead. Few places wrap a better tortilla around a better filling. Sign up for our newsletter. Rosita's Place has been feeding Phoenix since the 1960s, and the cozy dining room — lined with salsalito tiles, colorful walls, and well-worn wooden chairs — still fills with families and regulars every weekend. The chimichanga is served dry and perfectly crisp, but what makes it stand out is the machaca — shredded, deeply seasoned, and holding its texture in a way many others in town don't. That care extends across the menu, which reflects a style of Sonoran home cooking shaped by what was on hand and passed down through generations. Now run by the founder's daughter, the restaurant remains one of the city's most enduring spots for a warm, unfussy plate of food. A gem in Arcadia, Maria's Frybread is the newest spot on this list — opened in 2016 — and a rare newcomer to carry a dish like the chimichanga, Arizona's holdover from a bygone era. Best known for its namesake frybread and some of the best menudo in town, the restaurant also turns out a seriously good chimi, stuffed with red or green chile beef or chicken, then topped with lettuce, tomato, cheese, and sour cream. Given the frybread focus, it's no surprise the flour tortillas here are equally dialed in, stretched and crisped just right to hold it all together. In a city full of drive-thrus slinging grease-soaked chimichanga afterthoughts, Maria's stands out for doing the basics right and doing them with care. © 2025 Vox Media, Inc. All rights reserved. Link copied to the clipboard. Macayo's may feel a bit commercial these days, but no chimichanga trail would be complete without a mention. The Phoenix institution traces its roots to 1946, when founder Woody Johnson allegedly invented the dish by accidentally dropping a burrito into a deep-fryer at his original restaurant, Woody's El Nido. That golden mistake became a mainstay, and the chimi has been on the Macayo's menu ever since. Now, 75 years and several location-changes later, Macayo's is still leaning into its legacy: In 2021, the team celebrated the anniversary by setting a Guinness World Record for the world's longest chimichanga — an absurd 25-foot behemoth stuffed with shredded chicken, beans, cheese, and sauce. The food might not blow anyone away, but the story (and the sheer size) earns it a spot. Tucked just off the 10 on North Seventh Avenue, El Norteño has held it down in downtown Phoenix since 1981. Most people have driven past the little hut without realizing they just missed one of the city's most enduring Mexican restaurants. The setup is simple, but what it lacks in square footage, it makes up for in portion size and staying power. The seven different chimichangas are grease-slicked and fried to a crisp, with fillings like chicken, carne asada, ground beef, green or red chile, and machaca (get the machaca). Portions are big enough to feed two, and the only seating is a scrappy little patio out front. El Norteño is the kind of place the city should care about — it has legacy, personality, and deserves to be protected. Open in Google Maps Foursquare Comedor Guadalajara has anchored South Central Phoenix for more than half a century, still run by the same family that started it. Known for seafood plates, Sonoran-style combination plates, and a dining room that stays busy with longtime regulars, the menu also offers a solid chimichanga — fried until blistered and crisp, then filled with machaca, red or green chile beef, or sautéed chicken with bell peppers, tomatoes, onions, and jalapeños. It's served dry unless upgraded to enchilada-style with a layer of melted cheese for $3.50 more. Like the restaurant itself, the dish feels rooted in an earlier era of borderland cooking that doesn't need to be updated. Open in Google Maps Foursquare Los Dos Molinos is New Mexico by way of South Phoenix, a decades-old green chile temple that helped define the city's love affair with heat. The original spot on South Central still hums with energy, even if the food isn't quite as fiery or life-changing as it once was. But the chimichanga still hits: a hulking deep-fried burro soaked in searing red or green chile, then finished with cheese, sour cream, and guacamole. Fillings range from garlic pork roast to machaca to adovada, all served with beans and rice on the side. No frills, no reinvention — just a dish that sticks to what it does best: spice, heft, and history. Open in Google Maps Foursquare El Bravo has been serving Sunnyslope since 1982, a neighborhood fixture with colorful serape tablecloths, laminated menus, and the kind of warm, familiar vibe that comes from decades of steady service. Founded by Carman 'Grandma' Tafoya, the restaurant helped establish a strong Mexican-American culinary presence in the area and remains a touchstone for the local community. The chimichanga is straightforward and satisfying, with a light, crisp shell and a filling that's flavorful without trying too hard (in other words, the heat level is just right for most diners). Offered in beef, shredded beef, or chicken versions, each comes with a light blanket of melted cheese inside. It's not the flashiest on the list, but it's dependable and deeply tied to the neighborhood it has served for years. Open in Google Maps Foursquare The Original Carolina's Mexican Food has been a Phoenix essential since the 1950s and its chimichanga is a masterpiece built around one thing: the tortilla. Carolina's tortillas are among the best in the city — soft, buttery, and just elastic enough to hold together until they hit the fryer, where they bubble into something golden and crisp but never stiff. Chimichangas here are served dry to let the tortilla shine, with no sauce to distract from the balance of fried dough and warm filling—just a dollop of guacamole, sour cream, or both. Nearly 40 variations fill the menu, from the classic green chile beef to the Oaxaca Special with chorizo, beans, and potato. Others include green or red machaca with potato and beans or a simple chorizo version. Smaller than most but no less satisfying, these chimis are humble, exacting, and still handed over in a styrofoam box with the constant hum of planes overhead. Few places wrap a better tortilla around a better filling. Open in Google Maps Foursquare Rosita's Place has been feeding Phoenix since the 1960s, and the cozy dining room — lined with salsalito tiles, colorful walls, and well-worn wooden chairs — still fills with families and regulars every weekend. The chimichanga is served dry and perfectly crisp, but what makes it stand out is the machaca — shredded, deeply seasoned, and holding its texture in a way many others in town don't. That care extends across the menu, which reflects a style of Sonoran home cooking shaped by what was on hand and passed down through generations. Now run by the founder's daughter, the restaurant remains one of the city's most enduring spots for a warm, unfussy plate of food. Open in Google Maps Foursquare A gem in Arcadia, Maria's Frybread is the newest spot on this list — opened in 2016 — and a rare newcomer to carry a dish like the chimichanga, Arizona's holdover from a bygone era. Best known for its namesake frybread and some of the best menudo in town, the restaurant also turns out a seriously good chimi, stuffed with red or green chile beef or chicken, then topped with lettuce, tomato, cheese, and sour cream. Given the frybread focus, it's no surprise the flour tortillas here are equally dialed in, stretched and crisped just right to hold it all together. In a city full of drive-thrus slinging grease-soaked chimichanga afterthoughts, Maria's stands out for doing the basics right and doing them with care.
Eater
4 days ago
- Entertainment
- Eater
4 Restaurants to Try This Weekend in Los Angeles: May 30
Every Friday, our editors compile a trusty list of recommendations to answer the most pressing of questions: 'Where should I eat?' Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here's our list of the hottest places to get cocktails in town. For Oaxacan food and margaritas: Sabores Oaxaqueños Eighth Street mainstay Sabores Oaxaqueños continues to be one of Los Angeles's best destinations for Oaxacan specialties like tlayudas, mole, and alambres, but beyond the food, it's also really fun. Plenty of restaurants can turn out consistent dishes, but Sabores Oaxaqueños also understands the vibe that its customers are looking for. The colorful interior is lively even when not entirely full, as frozen margaritas and tortas emerge from the kitchen and land on floral-tablecloth-topped tables. The restaurant is open literally all day, from 8 a.m. to 11 p.m., which makes it easy to swing by for a breakfast of huevos rancheros or a late dinner. And while the Koreatown location has the same parking issues as any other restaurant in the neighborhood, Sabores Oaxaqueños also operates a second location at the edge of Hollywood. 3337 1/2 W. Eighth Street, Los Angeles, CA 90005 . — Rebecca Roland, editor, Eater Southern California/Southwest For a relaxing pre-theater snack in Downtown LA: Abernethy's Chef Adolfo Perez of Cilantro Mexican Grill spent a career learning various cuisines and dishes from the Cheesecake Factory before striking out on his own restaurant, a gas station establishment with some of the San Fernando Valley's best burritos. Perez began a residency at Downtown LA restaurant Abernethy's in late April, serving crowd-pleasing Mexican American dishes like surf-and-turf fajitas, barbacoa taquitos topped with ancho chile ranch, and achiote-marinated roast chicken. Abernethy's occupies prime pre-theater dining real estate at Downtown's Music Center, and Perez's food works as a delightful snack prior to the area's high-quality shows. The tables on the patio are especially desirable, with views of City Hall down the hill and the iconic John Ferraro/LADWP building surrounded by a faux lake. It's on late afternoons like this, when the breezes turn from chilly to pleasantly warm, that summer has finally arrived in Los Angeles. 220 N. Hope Street, Los Angeles, CA 90012. — Matthew Kang, lead editor, Eater Southern California/Southwest For a breakfast sandwich that beats them all: Calabama Los Angeles fell in love with Cara Haltiwanger's inventive pop-up in 2020, where she dropped breakfast sandwiches from a fire escape with a bright red bucket. Calabama was one of those local sensations that brought some joy for everyone in lockdown at a time when social distancing was at an all-time high. Haltiwanger made her pop-up permanent in late 2024, where she opened the same concept (without the bucket drop) in Hollywood, serving breakfast sandwiches layered with bacon, egg, cheese, grilled onions, and avocado. She still makes that spicy-sweet sandwich dipping sauce, along with other staples from her Alabama childhood, including sweet tea, buttermilk biscuits, and a Southern staple: pimento cheese. The cheery stand is located on Santa Monica Boulevard, slightly east of Highland. Calabama is impossible to miss; look for a compact, free-standing white building near the sidewalk with an egg-yolk-colored awning. They even serve coffee and dog biscuits. 6751 Santa Monica Boulevard, Los Angeles, CA 90038 — Mona Holmes, editor, Eater Southern California/Southwest For an unimpeachable Japanese-style omelet: RVR Go to RVR in Venice on a weekend morning when you feel particularly patient. All good things are ultimately worth the wait, including (or especially) its tamagoyaki omelet, an ovular spiral of luminous golden eggs that is sliced and crowned with shaved Comté, chives, and cracked black pepper. The omelet is so well-constructed that more than one passerby stopped while I was eating it — in front of the window for a peak Abbot Kinney view — to admire its form. The right and only move is to get the refreshing red gem lettuce salad (spotted with crisp Brussels sprouts and doused in an aged black vinaigrette) to alternate bites. If you're into something sweeter, however, the mochi beignets and black sesame pancakes seemed to be popular on other tables. Not-too-sweet teas over ice or the pour-over coffee complete the picture. 1305 Abbot Kinney Boulevard, Venice, CA 90291. — Nicole Adlman, cities manager Related The 38 Essential Restaurants in Los Angeles Sign up for our newsletter.
Eater
23-05-2025
- Entertainment
- Eater
4 Restaurants to Try This Weekend in Los Angeles: May 23
Every Friday, our editors compile a trusty list of recommendations to answer the most pressing of questions: 'Where should I eat?' Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here's our list of the hottest places to get cocktails in town. For affordable Chinese takeout: Combo A As food prices continue to rise, getting an affordable but satiating meal is at the top of many people's minds. Cue Combo A, a longtime Echo Park Chinese restaurant that stuffs takeout containers to the brim with chow fun, orange chicken, and beef and broccoli. It's easy to walk out of here with enough food to spread over multiple meals for well under $20, and the quality is far beyond what would be found at a fast food chain. The orange chicken is tossed in a well-seasoned sauce and remains crispy even after cooling down, while the barbecue pork is tender and flavorful. You can even go half and half on combinations of fried rice, chow fun, steamed rice, and chow mein. Add in sides of cream cheese-stuffed wontons, egg rolls, fried chicken, or pot stickers, and wash it all down with boba. 1411 Echo Park Avenue, Suite 101, Los Angeles, CA 90026. — Rebecca Roland, editor, Eater Southern California/Southwest For a group gathering with fantastic bites and sips: BLVD MRKT Getting a group of friends together with varying tastes can be challenging, but not if you know where to go. To make sure there is something for everyone, head to BLVD MRKT, a Montebello food hall made out of shipping containers. BLVD's got a unique charm to it and an even more uncommon model that mentors and showcases new businesses next to more established ones. At the center of the dining courtyard are community picnic tables covered by umbrellas. Star by taking a lap to see what's appealing — in the complex you'll find pupusas from Vchos, a Oaxacan mocha from Cafe Santo, chilaquiles verdes via Los Taquero Mucho, or bites from Cold Pizza (it's served hot), For the Win, and a Mexican Lollipop cider that actually tastes like watermelon candy. Once everything is prepared, sit at a table and let the joy take over. BLVD has excellent programming happening every week, and on Memorial Day Bluey (the animated cartoon series) will be at a meet and greet that kids will adore, along with fruity and creamy paletas with face painting. It's an excellent plan on any weekday or weekend, so start inviting. 520 Whittier Boulevard, Montebello, CA, 90640. — Mona Holmes, editor, Eater Southern California/Southwest For an elegant Memorial Day dinner in Chinatown: Firstborn For a few weeks after it opened in late March, Chinatown's Firstborn was the talk of the food world, drawing curiosity, excitement, and some eyebrow raises given its location and price. The latter point will probably continue to be in contention, but for now, expect some of the most innovative modern Chinese cuisine in Los Angeles right now. Chef Anthony Wang is treating this like his first feature film and creativity abounds from the plate to the space (FYI, his sister is filmmaker Lulu Wang). Some dishes are brilliant, like steak tartare over soft tofu and tofu gnudi with artichokes. Barbecue cabbage is a show-stopper, scorched like burnt marshmallows but exuding an unnatural sweetness. Combined with the heady leek vinaigrette, it's easily one of the most creative dishes I've had in awhile. Cumin lamb saddle carries traditional Sichuan flavors in a luxurious form with a woven bundle of shredded potato elegant enough for a Michelin-starred restaurant. It's like a reimagined Chinese steak frites with the tenderness and gentle gaminess of lamb that's frankly superior to beef (there, I said it). Order more dishes than you think, as portions are on the smaller side, and expect to pay over $120 per person with a drink or two. If Wang can continue to draw the artsy/well-heeled crowd, I expect Firstborn to gain some major eyeballs come awards season (consider this a culinary 'For Your Consideration'). 978 N. Broadway, Los Angeles, CA 90012. — Matthew Kang, lead editor, Eater Southern California/Southwest For an underrated seafood gem in Melrose's 'Michelin Mile': Koast While Kevin Meehan's tasting menu restaurant Kali is under the knife, his new seafood spot down the street should be your Larchmont/Melrose dinner reservation of choice. Speaking to Meehan prior to opening, he considered Koast his ode to the East Coast seafood restaurant, with much nicer touches and some LA style. Raw bites are inventive and well-portioned, like local bluefin with vadouvan or sea bream sashimi with ponzu, shiso, and wasabi good enough to be served at Nobu. Grilled prawns in thyme butter offer the succulence of a backyard barbecue with the sweet, tender complexity of the best shellfish from New Caledonia. The lobster manicotti could be the most fun dish on the menu, properly spotted with finely chopped chives that wouldn't make sense at a red sauce joint. The cheesy, gooey mess studded with lobster chunks is the ideal counterpoint to the raw fish. A syrupy salted caramel brown butter cake topped with whipped cream awaits those who must get dessert. 6623 Melrose Avenue, Los Angeles, CA 90038. — Matthew Kang, lead editor, Eater Southern California/Southwest Related The 38 Essential Restaurants in Los Angeles Sign up for our newsletter.
Eater
23-05-2025
- Eater
A Vibey Coastal Mexican Restaurant Lands On a Posh Beverly Hills Rooftop
As the weather warms up, Four Seasons Hotel Los Angeles at Beverly Hills is gearing up to open a new rooftop restaurant. La Ola, a coastal Mexican restaurant, will debut on May 30 with executive chef Jesus Medina at the helm. Open for lunch and dinner, the sun-drenched poolside restaurant will serve a menu of shrimp aguachile, carne asada platos, tuna tostada, and more. La Ola's arrival marks the return of dinner service to the Four Seasons rooftop; it will be one of the only Four Seasons-operated Mexican restaurants in the U.S. Medina, who has been working with Four Seasons since 2012, developed the menu at La Ola to honor his upbringing in Mexico. He was raised mostly in the landlocked border town of Acuna, but says his parents' ancestry ties also to Spain and the Middle East. He remembers food being central to family gatherings, like his mother preparing a meal anytime his grandmother came to visit. The seafood influence at La Ola comes from Medina's time living in the oceanfront city of Punta Mita, which is a popular destination for its warm waters and expansive beaches. He recalls the fishers coming into the harbor with their boats full of freshly caught fish, and patiently waiting for the one with the best wares. 'That really taught me how to treat the fish,' Medina says. Medina's upbringing in Acuna has translated onto the menu in dishes like the short rib carne asada, which takes 14 hours to cook and is served with green onions, cucumber salsa verde, black garlic, and homemade corn tortillas. Seafood features heavily at the restaurant in dishes like the aged kanpachi with jalapeno kosho and a shrimp aguachile topped with cucumber and red onion. Medina's love for Japanese ingredients comes through in the octopus chicharron, served with a sesame oil- and charred garlic-based aioli, while Oaxacan influences appear in a tlacoyo topped with asiento and rib-eye carpaccio. Large mains include a dry-aged fish of the day with chayote salad and salsa verde, duck carnitas, and pollo alla brasa with mole. For lunch, La Ola will serve a more laidback menu of tacos with swordfish al pastor, carne asada, and fish tempura, alongside guacamole, a tuna tostada, oysters, and more. During the daytime, seasonal paletas will be available to cool off, plus ice cream, churros, and carlota de limon, a Mexican icebox cake with lime semifreddo. In the evenings, a cacao tortilla will be topped with a scoop of corn ice cream and puffed amaranth to resemble a taco, and puffy buñuelos come served with leche flan, yuzu, and caramel. Cocktails, available all day, include margaritas, a clarified strawberry daiquiri, spiked horchata, and a slushy welcome shot. It's Medina's intention that guests coming to the restaurant feel like they're being welcomed into his own home. 'I really want to make the connections,' he says. 'I believe I'm in the business of making friends and relationships with everyone who comes and dines.' Medina hopes that those who have been to Mexico will find familiar flavors on the menu that transport them back, and that those who haven't can be introduced to something new. He's planning to offer guests surprises throughout the dining experience, like a sip of tepache to start and chocolates with chapulines to take home after dinner. 'As you're done dining with us, I want you to continue your evening talking about your experience,' Medina says. La Ola opens on May 30 and is located at 300 S. Doheny Drive, Los Angeles, CA 90048. Reservations are available through Four Seasons . Sign up for our newsletter.
Epoch Times
22-05-2025
- Entertainment
- Epoch Times
Michelin Guide 2025 Welcomes New California Restaurants From LA, SF, and San Diego
The Michelin Guide recently announced 13 additions to its 2025 California Guide, highlighting culinary talent across the state. One of the restaurants on the list, Pho Momma, located in an unassuming strip mall in Sacramento, was recognized for its exceptional food and warm customer service. 'My location is in an old neighborhood, with no other nice businesses around. So when the customers come in, we try to make them forget where they're at, and give them a wonderful dining experience, and a nice clean atmosphere,' owner My Le, who also cooks and serves the fresh Vietnamese dishes, told The Epoch Times on May 20. The restaurant serves refreshments such as iced Vietnamese coffee, iced milk tea, and sweet tea. In addition, the restaurant offers a variety of traditional dishes, starting with fresh spring rolls, fried appetizers, as well as entrees of meat and tofu pho and 'Momma's Specials,' such as garlic noodles, chicken wings, and curry beef stew with rice. Most restaurants on the Michelin Fresh spring rolls by Pho Momma in Sacramento, California. Courtesy of My Le Los Angeles Komal Komal, a new Mexican restaurant at Mercado La Paloma, serves Mexico City-style street food and pre-Hispanic dishes to South Los Angeles. Its founders are Fátima Juárez and Conrado Rivera. Related Stories 6/23/2024 2/1/2025 The restaurant, located at 3655 S. Grand Ave. in L.A.'s historic South Central, is known for its masa, house-made from ethically sourced heirloom corn from Oaxaca and the state of Mexico. Dishes include antojitos like tlacoyos with heirloom beans, molotes de plátano in Oaxacan mole negro, and the 'Taco Sonia,' with beef shoulder, pork longaniza, and mashed potatoes, as seen on Komal's website. Somni Somni, led by chef Aitor Zabala, reopened in November 2024 at a new West Hollywood location at 9045 Nemo St. The new 14-seat chef's counter features dishes such as shiso tempura puff with beef tartare and a whimsical 'Cow and Her Milk' cheese course. Zabala, a Barcelona native and former El Bulli chef, stresses sustainability with a Power Knot LFC-50 biodigester that turns food waste into water. The restaurant has earned five stars on OpenTable. Vin Folk This Parisian-style bistro and wine bar at 1213 N. Sepulveda Blvd. in Hermosa Beach serves Californian cuisine with French influences. On the menu are small plates such as Jowl and Mackerel, Beef Tongue, and Garganelli Shrimp, as well as a robust wine list. San Diego County Atelier Manna A coastal café at 1076 N. Coast Hwy 101, Atelier Manna is located in Encinitas' funky Leucadia neighborhood. The restaurant features seasonally focused fare, including shareable breakfast and lunch dishes. Atelier Manna focuses on local ingredients and nonalcoholic tonics. Some of the cafe's signature dishes include locally caught halibut with sudachi and coconut leche de tigre or Oaxacan steak and eggs topped with smoked tomatillo mole. The restaurant's patio is made of recycled materials. Lilo Chef Eric Bost's Lilo, out of Carlsbad, offers seasonal ingredients with global influences. At 2101 Costa Del Mar Road, the small location includes a 22-seat chef's counter. Bost's menu blends French techniques inspired by Japanese cuisine and California flavors. Tanner's Prime Burgers In San Diego County, another restaurant located along the 101 made this year's Michelin List. At 2002 S. Coast Hwy in the Freeman Collective, Tanner's Prime Burgers is the creation of chef Brandon Rodgers and Eric Brandt of Brandt Beef. Offering fast-casual food, the burgers are made with single-sourced 100 percent USDA Prime Brandt Beef, and feature fries cooked in all-natural beef tallow to dip in housemade garlic aioli. The restaurant's shakes are made with 100 percent organic dairy products and pure Dutch cocoa. Burgers go for between $10 and $15. 24 Suns A contemporary Chinese restaurant in Oceanside, California, 24 Suns started as a pop-up concept and is now a full restaurant at 3375 Mission Ave. Former Addison chefs Nic Webber and Jacob Jordan founded the restaurant, which offers Chinese dishes such as Sichuan Dry Aged Toro Crudo and Wok'd Local Greens sourced from Chino Farms. The restaurant also offers a large selection of cocktails and high tea. San Francisco Bay Area Sungho This Korean restaurant, located at 250 Hyde St. in the Tenderloin district, has made a name for itself serving authentic Korean Soul Food. The restaurant specializes in gukbap, a traditional rice soup made from 24-hour-simmered pork bone broth, tender pork, and inspired by the recipes of Sungho's grandmother. OpenTable diners give Sungho a rating of 4.8 stars, thanks to its juicy and tender meats and great service. Ethel's Fancy This contemporary Californian restaurant combines Japanese and Hawaiian cuisine at 550 Waverley St. and is led by chef-owner Scott Nishiyama. The restaurant's shareable, seasonal small plates include katsu-style swordfish and crispy pork belly. The chef has experience at Michelin-starred Daniel, The French Laundry, and Chez TJ. OpenTable diners rate the restaurant's rustic and elegant feel, with a 4.8-star diner rating for exceptional cuisine. The restaurant also serves fancy cocktails. Eylan This Californian-Indian restaurant at 500 El Camino Real, in The Villa Menlo Park, features wood-fired, seasonally driven cuisine. Chef Srijith Gopinathan combines regional Indian flavors with local ingredients. The restaurant serves celeriac and pineapple kebab, king trumpet mushrooms, and Gulf shrimp. OpenTable diners rate the restaurant 4.4 stars for services and delicious dishes. Michelin's full 2025 list will be
