Guisado’s DTLA Restaurant
Corn Tamale
Taco Sampler – Steak Picado, Bistek en Salsa Roja, Tinga de Pollo, Mole Poblano, Chicharron, Cochinita Pibil
Now with five locations in the Greater Los Angeles area, the newest in Burbank expanding the group’s reach further north from humble beginnings in Boyle Heights back in 2010, it was during a prolonged wait for the Infinity Room at The Broad Museum that I finally visited Guisado’s on Spring Street, the smell of braised meat enticing passers-by at a distance as the team continues to turn out tacos “the way mom used to make them” at a price that is tough to beat.
To this day one of Los Angeles’ most unexpected stories of a mom n’ pop idea gone well, the trials and tribulations of Celebrity Chefs and quick shutters passing right by as Guisado’s continues to grow, it was to the same abbreviated menu as any other day that I was greeted on Black Friday, the Meats cooked fresh that morning and the Tortillas Gluten-free because that is what crushed Corn and an old recipe calls for, not to capitalize on some popular craze.
A counter order experience with pick-up, take out or table service – as time allows – it was after a few moments watching six employees work with fervor that diners each made their way through a short queue, the list of a dozen tacos suggesting those “lost” may be best off with a $7.25 Sampler, one Corn Tamale added to a pre-tip tally under ten dollars.
Waiting no more than eight minutes, the food gathered on a tray at the counter for window-side seating, it was with the tender Tamale unwrapped that teeth plunged into sweet Corn Pudding, the rest of it thankfully saved as bites after the first Taco of stir-fried Beef and Peppers helped to cleanse the palate and partially extinguish the heat.
Enjoying both the shredded Chicken and Bistek en Salsa Roja, though the flavor profile of each was mostly the same, a more unique taste came from the smoky Mole that may have been a touch too sweet for purists, the Pig Skin offering a whole lot of stretch and texture while the Pibil-style Pork was smartly saved until last as the roasted red Meat is topped in a sauce of blistered Habaneros with additional dried-Chiles adding to the heat.
www.guisados.co
