Highlights From the Rogue 99 ~ Chichen Itza

3:23 PM PDT on March 22, 2018

(Photo by Gabriel Carbajal)

[dropcap size=big]C[/dropcap]hichen Itza’s cochinita pibil is a glorious thing: a generous helping of shredded pork tinged orange from its sour orange juice and achiote marinade and perfumed with the earthy banana leaves it was wrapped in while cooking. Chichen Itza, of course, is the Yucatecan standout that Gilberto Cetina opened in 2001 at Mercado La Paloma. Since then, it’s become enormously popular with the locals, students from nearby USC, and folks looking to have a stress-free lunch after their appointment at the Department of Motor Vehicles across the street. And while the cochinita pibil is the star of the menu, don’t overlook the panuchos (black beans and shredded turkey atop crisped corn tortillas), or the beef and wheat patties called kibi. You may end up with a little more than you can eat in one sitting, in which case you’ll be happy to know that any leftover cochinita pibil, warmed up with a fried egg or two, makes for a very good breakfast indeed. — TN

3655 S. Grand Ave. #C6, Historic South-Central

(213) 741-1075

http://chichenitzarestaurant.com

READ THE ENTIRE ROGUE 99 GUIDE HERE.

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Tien Nguyen @_tiennguyen

Tien Nguyen writes about food and culture. She co-authored the New York Times bestseller "L.A. Son: My Life, My City, My Food" with Roy Choi and Natasha Phan, and her work has appeared in the Los Angeles Times and Lucky Peach.

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