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Cha Cha Cha (Silverlake): Recommendations?

dynamike Oct 25, 2006 04:30 AM

I'm eating here sometime next week. Does anyone have any recommendations on must-try dishes?


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  1. Emme RE: dynamike Oct 25, 2006 06:27 AM

    The grilled salad with shrimp is really good and healthy.

    My best friend loves the Jamaican Jerk Chicken.

    1. caitybirdie RE: dynamike Oct 25, 2006 07:13 AM

      yes on the jerk chicken. yes on the plantains stuffed with pork (app), yes on the shredded pork....oh and the sangria...yummie.

      1. e
        elisha RE: dynamike Oct 25, 2006 10:04 AM

        I love the pollo negro. but I like it with shrimp. I think they make it pretty good at cha cha cha.

        1. s
          Sugar Jones RE: dynamike Oct 25, 2006 02:20 PM

          are you going for dinner or for brunch? if you're going for brunch, you must try the chilaquilles. delish!

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            AquaW RE: dynamike Oct 25, 2006 04:18 PM

            I was particularly fond of their paella valenciana.


            1. Hershey Bomar RE: dynamike Oct 25, 2006 04:35 PM

              I'd love to love this place it's so close to home but the food is pretty awful. Lower your expectations to just enjoying the free Portuguese style bread and you'll be fine.

              The paella is dry like dust. The jerk chicken is a chicken breast smothered in something like a mole negro.

              5 Replies
              1. re: Hershey Bomar
                scuzm RE: Hershey Bomar Oct 25, 2006 08:44 PM

                DITTO! this place stinks. the jerk chicken is not spicy at all. our guacomole came w/ the pit in the guac bowl (decreasing the overall amount by 1/2), the ceviche is terrible. the sangria was ok. that's about all i can say about it.

                1. re: scuzm
                  Capybara RE: scuzm Oct 25, 2006 08:48 PM

                  I come neither to praise nor bury Cha Cha Cha, but I will say that in some places keeping the pit in the guacamole bowl is traditional. Too little, that's a complaint.

                  1. re: Capybara
                    Jack Flash RE: Capybara Oct 25, 2006 10:56 PM

                    The pit also keeps it from oxidizing (turning brown) too quickly.

                    1. re: Jack Flash
                      Capybara RE: Jack Flash Oct 26, 2006 01:17 AM

                      Right -- or, at least, that was the reason given me for the traditional practice. I didn't know if the reason was rural legend or not.

                      1. re: Capybara
                        scuzm RE: Capybara Oct 26, 2006 07:36 AM

                        thanks guys i knew all those fun facts about the pit already. HOWEVER it was in a tiny little container that literally took up half of the volume.

              2. DanaB RE: dynamike Oct 25, 2006 06:02 PM

                Anything with the "negro" sauce is delicious. I've enjoyed my food there more when I've stuck with the entrees that are served with black beans, rice and plantains, rather than the "fusion" pizzas, etc. I love the shrimp in the negro sauce.

                Sangria is good, too.

                I think my favorite meal there, though, is brunch.

                Here's a link to their webpage, with menu:


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                  Jack Flash RE: dynamike Oct 25, 2006 06:39 PM

                  A good way to start is with the appetizer sampler platter. Big enough for a meal for one, or for the table to share, it features a lot of their best things.

                  I've been going to this place since it opened 20 years ago, before the crowds arrived. I've never been even slightly disappointed in anything I ordered, ever.

                  1. p
                    Pesky_Humans RE: dynamike Oct 25, 2006 10:50 PM

                    I like the jerk pork platter, and the sangria is tasty.

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                      Griller141 RE: dynamike Oct 26, 2006 03:58 AM

                      Used to be nice and somewhat exotic. Now seems tired and plain.

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