Great minds think alike. We were likely there at the same time. I was there with my team…4-top in the corner by the bar and the POS counter.
returned to El Flamin’ Echo Park on my way home from the airport last night, and it reaffirmed for me that it is absolutely the good shit. Seasoning is super bright and intense, more aggressive than most others. Pieces were well-cooked and expertly cut, though could have been a touch crispier. They make their own tortillas, and they’re noticeably better than Guerrero from a bag but not super special.
A friend also put me on to the huarache, which was absolutely wild. You do have to ask for al pastor from the trompo specifically though. The huarache itself was fried and shattering without being toooo oily, and it was topped with a layer of beans, quesillo, meat, onions, and crema. Almost reminded me of Neapolitan Pizza Fritta. The mid-Atlantic, from whence I had just returned, could never.
Haven’t been in a while but was gratified they had suadero last time I checked
It was on the menu last night! I was tempted, but I hadn’t been in a while and needed to go ham on the pastor. I’ll be back for it sometime soon for sure though.
Also, about this El Flamin’ at least - they have pared down what used to be a ridiculous menu with a whole bunch of stuff specifically labeled for 4/20, and it seems to be a lot more streamlined these days, in a good way.
Good to know, maybe I’ll do a late night visit to them and the Leos at the car wash for a side by side!
quick atwater lunch bang trio
fish & shrimp taco from Ricky’s Fish Tacos
chorizo, nopales, and spinach breakfast burrito from Tacos Villa Corona
croissant from Proof Bakery
apple chausson from Proof Bakery
solid atwater run. a stop by Dune and Wanderlust would’ve made a full house.
They added pastor interesting…how did it taste?
pass. the play is asada and chorizo only.
The play is also mixto asada chorizo Mulita at tire shop… transcendent
Had Eleos pizza in silver lake the other night.
Was… fine. I like my dough a little saltier, and not as much chew or bounce as I like. Kinda just bit straight through. Also a very muted(?) flavor. I don’t know, there was nothing bready about it.
I’d give them another go, especially for the price.
$10 base pizza, $1 per topping.
Sausage, mushroom and bell pepper
Lillian’s Bread and Sweets in Northridge
The longsilog was pretty decent. Combo with pancit, rice, beef kare kare, and corned beef. It was alright, not great. Maybe it’s because we came at three, but does anyone know what to get here? Saw some people getting dinuguan, but I’m not really into dinuguan.
Mee & Greet in Palms
Pretty good garlic noodles for a neighborhood place. Don’t recommend the steak though, it was underseasoned and the meat quality was meh. My favorite is Vox Kitchen but that’s in the OC.
Tsujita in Sawtelle
First time having this because I don’t do lines and I finally got an opportunity to go at 3:30 on a weekday. I really enjoyed it but I’m not sure it was worth nearly $20 before tip. Need to try the tsukemen at Yumeya and compare.
El Nayarit #2 in San Fernando
Chorizo and eggs plate and freshly made tortillas. Really good, especially the beans. All this was $8 before tax and tip. Will be back to try more things.
Uovo in Santa Monica
Crema di Pamiggiano, really loved it. Carbonara, I liked the sauce but the noodles were more al dente than I’d like. Not sure if it’s intentional.
Great pictures! Have you tried Tatang in N. Hollywood for Filipino? Their website is empty or I would post it. We went once and were pretty impressed. Nice people, good food. I will do a write up on it next time we go.
I have not. Looking at the pictures on Yelp the bistek looks good. Do you have any recommendations?
Also, how different are the flavor profiles compared to traditional Filipino food? I love Oi Asian Fusion but it doesn’t satisfy when I have a Filipino craving. The flavors are different enough that I’ve classified it in a separate category in my mind.
Max’s of Manila, Glendale.
(Screenshot from Google Street View)
In the Philippines, everyone has an opinion of Max’s of Manila. The restaurant has been around in some form or another since 1945, touting the history of Maximo Gimenez and his relationship with US occupying forces during the second world war, a group of which convinced him to open up his first shop. Now that a second and third generation have taken over the operation, second and third generations of families are coming to enjoy the fried chicken and everything else.
This branch opened almost fifteen years ago in downtown Glendale, a busy area of town close enough to the epicenters of Filipino populations. There is little fanfare for the place outside of this group, but walk in on any day or evening and you will see it is a hugely popular spot for groups of friends and family. As it is in Metro Manila, Cebu, or any one of its over 100 locations in the Philippines, Max’s is a destination for happy times.
While the signature dish of Max’s is indisputably their fried chicken, the success is ultimately based on the combination of this with a full menu of traditional Filipino foods like lechon kawali ($15.99, above), fried pork belly. This beloved dish is handled with real precision here with an almost unbelievably thick and crispy exterior layer. While the meat inside is juicy and delicious, be careful biting down as that crust can mangle the more tender parts of the mouth.
The sauce typically served with lechon kawali is called liver sauce, but this ends up being one of the last tastes that you find in it, especially when paired with the crispy pork. It is mostly sweet and slightly sour, from brown sugar and calamansi juice, respectively. The combination is great, although you can easily eat the succulent pieces of meat all alone if desired.
Even if you are dining here alone without your Filipino family and friends, Max’s makes it easy to try a few things with their chicken combo meals. Max’s fiesta plate ($13.99, above) includes a leg quarter of fried chicken, rice (or fries), and a fresh or fried lumpiang ubod. It also comes with the essential garlic vinegar sauce, which beats out the banana ketchup or worcestershire sauce that they recommend for the chicken, and a side of small dessert.
The chicken once again is extra crisp on the exterior with incredible crunch, while still juicy inside. The lumpiang ubod is a flaky egg roll made with hearts of palm, pork, shrimp, and crabmeat. That dipping vinegar was actually meant for this, but no one is looking. To further the garlic experience and make sure no vampires (or humans) approach you for the rest of the night, upgrade the plain white rice to the garlic version.
Since you obviously have not had enough fried and gluttonous food already during this meal, grab the turon a la mode ($5.95, above) to finish things off. Turon are lumpia made with bananas, joined on this plate by mais keso ice cream. Anyone reading Spanish can sound this out to corn and cheese, which sounds a bit odd for ice cream but is marvelous. The combination is undeniably right.
Wash everything down from the start with a tall glass of calamansi juice ($4.50, below), much sweeter than the fruit juice would be alone, but so good as a beverage. There is a reason this Filipino citrus is so ubiquitous in the country.
We were there on a weeknight when they don’t do lumpia. Argh…
Their sisig is an interesting take as it is chicken instead of pigs face, but it was delicious. The cracklings, and the salad were great. The seafood dish was a bit too intense for my wife, but the rest of us loved it.
Hate that when that happens! Wonderfully written review and great pics. Have to try this out. Thank you!