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What defines Michoacan food to you? Seems like it's sort of been the "default" L.A./SoCal Mexican food, at least before the proliferation of Oaxacan places on the Westside/Pico corridor in the 90s, and L.A. has a huge population of people from that part of Mexico. Any particular dishes you're seeking?
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re: cant talk...eating
Years ago in Santa Cruz there was a fabulous Michoacan restaurant below the clocktower that had wonderful burritos to which I added nopales. These tasted different from the Oaxacan places where I add the nopales to cecina, carne asada or carnitas burriots. Maybe different flavorings/herbs/seasonings?
I don't really know, I went to Lindo Michoacan in Las Vegas, but that did not taste the same (and I didn't really like it all that much)
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Lindo Michoacan (Anaheim)... Carnitas Michoacan (Highland Park and Valley Glen)... Uruapan (Van Nuys)... there are LOTS of Michoacanos out there. Just drive down Vanowen Street in the Valley.
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re: Skunk2Racer
I have been a frequent and consistent supporter of Carnitas Michaocan on this board, so please let me be clear. Yes, there are similarly named branches such as the above and another on or near Soto in E.L.A. But the one I love and recommend is the one on North Broadway and 19th, above Chinatown, near where the 5 intersects. They are the one with the extraordinary salsa roja and the al pastor on a rotisserie spit. I've stopped in at both of the others (not yet another up in the Valley somewhere) and eaten only once -- in my limited experience they don't compare.
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re: nosh
The E. LA one is at the corner of Soto and Whittier. I like it because I work mere blocks from it, and the menudo is YUM for those Saturday mornings I have to go in and get stuff done. The tacos are tasty enough -- it's East LA, after all -- but I wouldn't go out of my way for 'em.
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