If you love Mexican food like I do, you probably have a thing – Either it’s all about the tortillas, or maybe it’s about the beans. For me, it’s beans. A good recipe for beans is worth it’s weight in gold. The Taqueria Chihuahua has both frijoles refritos with the traditional pintos, and simple black beans that meet every mark. The beans are rich, creamy and earthy. They melt the cheddar or cotija into a pool of happiness. Beans are the signature of a Mexican kitchen that has it’s priorities in order. Eat them with a fresh, hot tortilla or a crisp corn tortilla chip. Or a fork.
The menu is vast, featuring breakfast, lunch and dinner. Breakfast can be a plate of Huevos con Jamon, or a Machaca Burrito. Plan ahead; TC’s burrito’s are roughly the size of a bed pillow, and with proper storage and refrigeration, can be two meals. I recently had one for that lasted for three.
While the tortillas are not made in-house, they are fresh enough to be made very near by. Not quite as good as home-made, but far superior to anything you’ll find at a typical grocery.
Details are what make a restaurant special. If you are someone who treats the radishes and carrots as mere garnish, taste them. TC’s marinated carrots are the perfect counter-taste, the ideal palate refresher, tangy and mellow at the same time. With so many thick, rich flavors on the plate, these humble veggies are like bit of blue sky on a grey June gloom horizon.
Lunch is the time to focus on the ‘street’ tacos; ample fillings of meat, fish or vegetable wrapped in streamed double corn tortillas. The choice of fillings is wide and wonderful – the carnitas, and the carne asada, taste of the time they’ve spent simmering in some well spiced broth. The fish is also quite good – fish tacos can be ordered fried or grilled, and the shrimp has the clean, soft texture of freshness, not the rubbery bounce of shellfish frozen and reheated too quickly. TC also has lengua, chorizo, cabeza and al pastor tacos, covering all streets heading in all directions. If you have time to sit and eat rather than just hold lunch in your hand, taco dorados are available with traditional potato filling. Dorado is Spanish for ‘crispy’ and these tacos are filled and then fried, served with lettuce and salsa. You will want a fork.
If you are thinking of a relaxing dinner, this is the place. Enchiladas, rellenos, fajitas, tostadas; all of them hovering in the space between good and amazing. The chicken taquitos were a treat, filled with moist shredded chicken breast wrapped in crunchy fried corn tortillas. Chile rellenos were flawless, A for ancho, B for batter and C for cheese. You will need a fork. And a napkin.
Drinks are limited to soft drinks, tea and agua fresca; but if you are a fan of horchata, that’s another on the ‘don’t miss’ list.
Every Southern California neighborhood needs a solid, go-to eatery for top-notch Mexican food. Now we have our own.
Taqueria Chihuahua
4437 Sepulveda, 90230
4240-228-4470
7 days a week, 9 am to 9 pm (Closes at 3 pm on Sunday)
CC Foodie