The inaugural Latin Restaurant Week will showcase the city’s diverse flavors with promotions from Sept. 13 through Sept. 27.
The molcajete dish served with carne asada, chicken, chorizo, nopales, grilled shrimp, bacon-wrapped shrimp rice, beans, tortillas, and a drizzle of queso fresco and molcajete sauce, is on the menu at Curenavaca’s Grill in Los Angeles. At the beginning of 2019, Nayomie Mendoza was on the cusp of turning 21 and heading into her senior year at Biola University, where she majored in business management.
The Chiles Rellenos, pictured with a side of beans and Spanish rice, have become a viral staple at Curenavaca’s Grill in Los Angeles. Barbacoa De Res, served with black beans, rice and a side of sauce, is among the combo plates at La Cocina De Los Reyes in La Puente. The Chiles Rellenos, pictured with a side of beans and Spanish rice, have become a viral staple at Curenavaca’s Grill in Los Angeles. of the restaurant’s chile relleno, a battered poblano pepper stuffed with cheese and a choice of meat. It seemed like just another video showcasing the restaurant’s staples, but it turned out to be their golden ticket.
After their success in Houston, they decided to take their organization to other cities around the country, including Miami, Chicago, New York City, Atlanta, and now Los Angeles, which they felt had large pockets of Latino communities that showcased the flavors of the Latin American diaspora.“Expanding to Los Angeles was a natural step for Latin Restaurant Weeks given the city’s cultural residence and its role as a major influencer,” Chavarria said. “L.A.
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