El Carnicero
Guacamole Sampler – Goat Cheese + Tomato + Chile Poblano / Smoked Trout + Bacon + Chile Poblano / Pickled Corn + Crab + Chile Chipotle
Chorizo Tamale – Pork Sausage + Spinach + Hominy + Masa + Salsas Divorciadas + Queso Cotija Y Crema
Verdura Tacos – Cumin Roasted Carrots Con Mole + Ricotta + Crema Mexicano + Chile Rajitas + Salsa Verde + Fresh Made Tortillas
Esquite – Achiote Creamed Corn
A.M. Burrito – Coffee and Ancho Braised Brisket + Scrambled Eggs + Black Beans + “Christmas Style” Salsas
La Coliflor Tamale – Coconut Curried Cauliflower + Almonds + Raisins + Masa + Salsas Divorciadas + Queso Cotija Y Crema
Torta De Cielo – Almond Cake Parfait + Vanilla Crema + Dulce de Leche + Berry Salsa
Horchata – Cinnamon + Coconut Rice Pudding + Berry Salsa + House Granola Crunch
Describe as an “innovative, hip and exciting tamaleria and taqueria” from Chef Eric Williams of Momocho fame, El Carnicero occupies a modern space in the Westside suburb of Lakewood, a Saturday brunch proving the perfect place to reconvene with family mere moments after the restaurant’s 11 o’clock opening.
Playing on the success of its older sister, but upping the stakes in terms of size and accessibility since opening in early 2014, entry to El Carnicero sees diners quickly greeted by a hostess at the podium, bar seats favored by some while others are offered one of four distinct dining areas, a hightop adjacent a television showing Soccer plenty large enough to spread out for a four-course meal comprised of classic Mexican concepts reinterpreted with a dose of creativity.
Truly a vast space, the U-shaped bar bigger than many whole restaurants with modern art of fisticuffs juxtaposing Luchador masks lining the walls, it was to friendly service from a young man who seemed to be working solo that we were treated over the course of 85-minutes, his recommendations given without typical “everything is good” indifference and thus yielding what can legitimately be said to be truly memorable dining experience.
Presenting a menu topped by several Dips with housemade Chips as singles or trios for some savings, round one saw the kitchen send forth three bowls of Guacamole given some ‘Cheffed-up’ treatment, the Goat Cheese version easily the most ‘typical’ despite a bit of added funk and up-front brininess while both the Smoked Trout and Bacon as well as the Crab and Pickled Corn offered plenty of nuance with a pronounced bit of flavor from each of their respective ingredients.
Allowed to order piece-meal, no goofy rules about placing the entire order at once forcing diners to guess at portion sizes versus hunger, plates to follow consisted of two Vegetarian options as well as the spicy Chorizo Tamale, each bite seeing a Masa base topped by Pork, Spinach and Hominy while the Mole style carrots were bitter-sweet and snappy yet tender, El Carnicero’s Creamed Corn a true work of art imparted with an aromatic backbone by way of Achiote.
Originally debating the Mushroom Tamale for round two, but told that the sweet-meets-savory amalgam of Curried Cauliflower, Almonds and Raisins was far more compelling, suffice it to say that the server was spot-on in his suggestion for a whose whole is far greater than the sum of its parts, the Brunch-only “AM Burrito” a bit more ‘common’ but no less delicious as it was stuffed with Black Beans and Coffee braised Brisket.
Limited in terms of desserts, only one daily special offered normally but in the case of Brunch coupled to a Horchata inspired bowl, those looking for something sweet are encouraged to invest in the Almond Cake and Caramel Parfait if it is offered while diners familiar with Chef Williams’ Jack Flaps concept will be happy to know that the brûléed Rice Pudding is every bit as good given the Latin treatment as subtle notes of Coconut peek through the Berries, Granola and Cinnamon.
http://elcarnicerolakewood.com/home.php
