



Photo Credit: Erwin Recinos

Surati Farsan Mart

Surati Farsan Mart opened in Artesia in 1986, when the city, and Pioneer Boulevard specifically, was well on its way towards establishing itself as the focal point of the Southern California Indian community. Surati’s digs originally were just some 1,400 square feet; over the decades, it’s more than doubled its footprint and added a shop in San Diego. You and everyone else are here for Surati’s Gujarati-style and inspired chaat and snacks like samosas, bhel puri (puffed rice tossed about in a mix of potatoes, onions and cilantro) and pav vada, the fried potato sliders found throughout the streets of Mumbai. If you’re feeling more peckish, Surati also has its own fascinating quesadilla, this one stuffed with the spicy mix of vegetables called bhaji, and a list of dosas, including a chocolate version, that arrive rolled up as you would a scroll. The fun part is going to the case full dried fruit rolls, chocolates, milk-based barfis and all other manners of sweets, and picking out your heart’s desire to be packed in a beautiful red box to go. Many a kid has come home after school to find that red box sitting on the kitchen table, with the promise of a treat in exchange for the dishes. A pretty fair trade, if you ask me. — TN

11814 186th St, Artesia, CA 90701, Artesia

(562) 860-2310

http://www.suratifarsan.com





Photo Credit: Cesar Hernandez

La Casita Mexicana

There may not be a more colorful restaurant in L.A. than La Casita Mexicana. The decor, sure: orange and blue walls and tablecloths across the entire red spectrum, plus an impressive collection of hojalata here, so you’ll enjoy yourself even if you’re more into art than food. But that food is a visual wonder too, what with all the glorious sauces here that come in just about every naturally-occurring color, sometimes even on the same plate, as in the case of the enchiladas tres moles. Or go in a different, still lovely direction with the beautiful ceviche verde. Chile en nogada, with its bright green stuffed pepper, white walnut sauce and sprinkling of pomegranate seeds continues the colorful-delicious theme. If you make it in time for breakfast, you’re faced with seven different chilaquile options. That’s a great problem to have, and one that people choose to overcome on the regular. —KS

4030 E. Gage Ave., Bell

(323) 773-1898

https://casitamex.com/





Photo Credit: Gabriel Carbajal

El Coraloense

One owner of this restaurant was born in Sinaloa, the other in Nayarit. They combined the food traditions of both coastal states into their glorious little ceviche spot, El Coraloense. The inventive menu offers the marinated seafood dish in a number of different styles, some with mayonnaise, some wildly spicy, some with nuts or fruits. The best way to go is to get the sampler plate of three different “mini” ceviche tostadas — it’s a ton of food and a great introduction to what’s going on here. Try the shrimp with walnut and peanut sauce, the smoked marlin and the mango-chamoy-shrimp. Another great option is the “cocoloco,” a coconut filled with all kinds of seafood treasures and topped with a cocktail umbrella, because showmanship counts for something. There are lobster nachos on the menu, but those are a gimme. The cooks are clearly challenging their creativity with the menu, and as diners, we should challenge our boundaries in kind. —KS

6600 Florence Ave., Bell Gardens

(562) 776-8800

http://elcoraloense.com





Photo Credit: Gabriel Carbajal

Rocio’s Mexican Kitchen

Rocio Camacho’s “goddess of moles” title may seem a bit much at first — but not after you’ve eaten her food. A visit to Rocio’s Mexican Kitchen is fun, delicious and bright, from the interior design scheme to the food. The eight different moles on the menu range from bright red to deep brown to earthy green to various shades of orange and yellow. And then there’s the aguas frescas. And the excellent guacamole. Also, try the queso fundido. You could fill up on those alone, but clearly you’re here to try the moles. The tortilla chips come topped with two or three options, so you won’t be completely at sea if this is your first foray into mole. The house mole is the obvious choice, but if you want to branch out, the roasted pistachio and jalapeno is interesting, as is the pipian de melon, made with cantalope seeds and almonds, all of which come atop the protein of your choice. Or try one of the special sauces, whether it’s made from squash blossoms, wine or tequila, or something on the specials board. Camacho cut her teeth at a number of restaurants around town, but this one gives her room to breath and experiment. —KS

7891 Garfield Ave., Bell Gardens

(562) 659-7800

http://rociosmexicankitchen.mymobisite.us





Photo Credit: Erwin Recinos

Dal Rae

Are you familiar with the “relish tray”? It’s not common around here, but in the middle of the last century this icy plate of fresh and pickled vegetables was an indicator that a restaurant wanted to be seen as upscale. Dal Rae, which opened in 1951, still sets a pepper-heavy, California-style rendition down at every table. This very fun (and very expensive) restaurant does retro very well (except the bar program, which sadly is just outdated); it is technically a steakhouse, so sure, get steak (in particular, the famous pepper steak), but more importantly, order things that are created tableside. The Caesar salad for two is a work of art created before your very eyes, and it might well be the very best one you’ll have in your life. For dessert, order Cherries Jubilee or Bananas Foster, because setting fruit on fire is always a great time. Request a table in the old dining room for the full experience. —KS

9023 Washington Blvd., Pico Rivera

(562) 949-2444

http://www.dalrae.com/





Photo Credit: Erwin Recinos

Colonia Publica

Colonia Publica is a gastropub where you will find truly excellent tacos — not a surprise, if you’re familiar with Ricardo Diaz’s resume, which includes co-founding Guisados way back when and running the truly excellent Colonia Taco Lounge in La Puente for a few too short years. But while you can easily have a good time with a few Baja fish tacos and a michelada at Colonia Publica, Diaz’s focus here is really on his DIY fideo: a chicken and pork broth that’s been simmering for the better part of a day, along with your topping(s) of choice. Depending on your particular cravings and mood, you might want your fideo outfitted with nopales and the terrific chorizo made in house, or you may gravitate towards the simplicity of frijoles negros and tortilla strips. These soups are satisfying most any time of the year, but on crisp winter days when the temperature dips into the 40s, a fideo here will nourish your body and warm your soul. You can imagine that M.F.K. Fisher, who grew up in Whittier, would have loved this spot. How to feed a wolf? Try fideo. — TN

6715 Greenleaf Ave., Whittier, CA 90601, Whittier

(562) 693-2621

http://www.coloniagroupinc.com