Salazar nails in-house cuisine in LA


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Located along the L.A. River, the new Sonora-style barbecue and tacos restaurant Salazar fits in seamlessly alongside the quickly gentrifying neighborhood of Frogtown. Reconstructed from what used to be a rundown auto mechanic shop, Salazar is now a vibrant one-stop shop for exclusive craft beers, hand-made tortillas, sous-vide cooked meats and seasonal desserts.

The exterior of the restaurant falls nothing short of what is expected of a new restaurant in the hipster-obsessed landscape revolution of Los Angeles. Minimalist string lights flow from one end of the restaurant to the other, brightening up the mostly outdoor dining area. The dining area is lit almost entirely from candles and the floor is covered in sand and surrounded by cactus and palm trees, an aesthetic that when combined with the arid outdoor air and the natural light from the stars creates a dining experience that is reminiscent of eating in the backyard of a desert luxury home. The walls of the restaurant’s partially indoors section were retained from the old mechanic shop, creating an induWith Salazar being nearly as well known for their specialty drinks

The other half of their menu is dedicated to their food, separated into four categories: del taquero (the tacos and quesadillas), los primitivos (meats) and lados (sides). All dishes at Salazar are meant to be shared family style, and one order from the Del Taquero section of the menu contains three small tacos or quesadillas. What really sets the restaurant apart,though, is its business model and food preparation. The restaurant keeps everything in-house and nothing is outsourced —  the tortillas are all handmade and styled after the thin and tender tortillas in Sonora, while the meats are cooked sous-vide, meaning prepared in airtight plastic bags to retain moisture and flavor.

Diners have the option of filling their tacos or quesadillas with carne asada, pollo asado, al pastor or seasonal vegetables. Regardless of the filling, the experience will be the same — a juicy, flavor-packed taquero that will leave the customer wanting seconds. Main course proteins found under Los Primitivos such as the flat iron steak or pork chop are cooked in the same way and served on a giant plate on top a bed of crisp fries. Some current seasonal desserts include its homemade pumpkin-spiced flan and pumpkin cheesecake.

Despite being located in a town that is still being gentrified, Salazar’s individuality and premium quality food is making waves among foodies and casual eaters alike. Salazar has created a comfortable spot for itself as a trailblazer for a modern day Mexican dining experience in the ever-evolving L.A. food landscape.