The one and only Bolivian restaurant in Los Angeles County happens to be a remarkably comfy place to experience the much lauded sal-teñas: sweet-and-savory meat pies made with eggs and raisins. (They taste better than they sound, we swear.)
At El Rocoto, Inca-worthy recipes use traditional tubers, Andean grains, and the fragrant lúcuma fruit, while standards including ceviche, lomo saltado, and papas huancaina are artfully executed.
Central America’s singular rendition of ceviche involves the famously indelicate bloody clam known as mule’s foot, or pata de mula. This Guatemalan seafood shrine serves goblets of the pungent mollusk set off by bits of mint and diced tomato.
Of all the great dishes at this stronghold of Peruvian cuisine—like the warm, hominy-studded, chile-spiked shrimp ceviche known as camarones a la piedra…
The flavors of Peru have been popping up everywhere lately, from Beverly Hills to Hollywood. The country’s lively cuisine is nothing new to Angelenos in the know, who for years have been hitting up this Valley standout for ceviches and the sweet pumpkin doughnuts known as picarones.
The South Bay branch of this Chilean favorite features a pared-down menu and seriously inspired cooking. Empanadas the size of a ladies’ clutch are loaded with chicken, hard-boiled eggs, and sweet peppers.