About 10 years ago, I did a double-take when I read an article in the Los Angeles Times about Chichén Itzá’s tacos de venado. How could a Yucatán style restaurant be more authentic if it served deer tacos? I don’t think they’re on the menu any more (they were wonderful, by the way), but I’ve been back many times since, to explore the consistently delicious regional cooking.
This afternoon, I was invited to a preview of AltaMed’s signature fund-raising event East L.A. Meets Napa. Owner Gilberto Cetina gave us a tour of the Mercado where the restaurant is located, and presented some of the highlights of the menu, as well as some interesting stories about Yucatán cuisine. I learned, for example, that Queso de Bola is actually Edam cheese that was introduced to the region by Dutch, uh… Pirates of the Caribbean.
The highlights today were the Panuchos. Unlike many Yucatán dishes, panuchos do not date back to the Mayans, but are a more recent, although still traditional concoction. The foundation is a tortilla that has been infused with a black bean puree, then fried. The topping is shredded turkey (!), pickled onion, lettuce, avocado and tomato. My fork didn’t offer much support, so I picked up my panucho (with Gilbero’s approval), folded it like a taco, and went to town.
Was it kind of like a taco? Well, yeah.. but it was more substantial and richer than most tacos. Earthy and satisfying in every way.
The great news is that Gilberto plans to serve Panuchos at the July 18 East L.A.Meets Napa main event. I’ll be first in line.
The address is: 3655 South Grand Avenue, Los Angeles, CA 90007