Don't think so. I know the Las Fuentes folks own Sol Y Luna on Ventura in Woodland Hills and Melody's kitchen.
Salsa and Beer was Papas and Beer, new owners saved money on the sign? The NoHo location is much better, food and restaurant size plus two full bars. But it is a hard place to park.
Gracias. It was Sol y Luna. I was thinking of.
It depends on what you order and how spicy you ask for it to be. The deviled chicken can be very spicy.
Following are some suggestions based on our taste. I will try to keep it to places others haven't mentioned unless I want to give an extra vote or add some information.
Thanks for all the recs. Some of the places mentioned are in our regular rotation already (Sol Y Luna, Hummus Bar and Grill, Lola's) but I got some new ideas to check out.
Please give us a report when you try places.
Peru taste Excellent rec. @CiaoBob. I believe this is the best Peruvian I've had in LA so far. Killer aji sauce!
Tacu tacu a lo mocho. Enjoyed the addition of bacon/ham (?); lent a nice smoky flavor to the Tacu Tacu
whoa.. whoa... whoa... so this is happening soon lol
and it's across the street from Adana where i like to stop in for
Great to hear! Love that place. It is as Peruvian giant corn. I think I am still stuffed from the tacu tacu I had a few years ago there.
@Nemroz what is that pictured from Adana? looks delicious
Looks like khachapuri.
Don Adrian: Best cemitas I've ever had by a mile.
Baja Subs: The menu is mediocre Mexican, but the Sri Lankan food they serve off the menu is truly outstanding. Try the Kottu Roti.
looks great - gotta try itnice review/spotlight from eaterla about a year ago that I missed (until now)http://la.eater.com/2015/5/19/8626287/cemita-heaven-in-the-san-fernando-valley
Its a good place. Make sure you get the string cheese added to your cemita. Catty corner to it is Lola's pollo la brasa (possible spelling mistake) which is good Peruvian chicken with the best soggy French fries I have ever tasted.
lola's is very good chicken.
i think the cemitas at don adrian are terrif. it's a teeny place, so be mindfulof when you go.oh, and make sure you get them to add the papalo to your cemita.
they're called Adjarakan Khachapuri.. many of the Armenian bakeries make them. Adana is a decent one. This is Adana on Roscoe, not the persian Adana in Glendale which we just tried yesterday (MEH)
Agree with the string cheese ("quesillo"). I like it on their cemitas instead of the default cheese ("panela").
I also agree with @linus to try the papalo, although it's not for everyone (some liken it to cilantro or tasting like soap).
Another rec for Cemitas Don Adrian.
Picked up one today, very good! Just a warning to anyone interested; takes about 20-25mins to prepare, best to call in advance.
P.S @WesSabi. Based on personal experience, omitting ‘Adjarakan’ in your order, yields something completely different.
Interesting. I live across the street from Old Sasoon Bakery and have always just ordered it as khachapuri.The only thing they ask is if I want one egg or two in it. What's the difference between khachapuri and Adjarakan khachapuri?