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Mar 13, 2008 10:26 AM

Best "Huevos Rancheros" in Los Angeles...?

Sauce: must be from scratch (like home made). None of this heated "Pace Picante" style stuff.
Queso: Either "cotija" or "fresco" (ranchero style) or any other cheese that's not monterey jack...

Must use corn tortillas at the base of the sauce/ "huevos", not flour tortillas. I know that these are prepared differently based on what Mexican state you're from. But please help me find a place that serves it like the above, what " I " would call madre, tia, abuelita authentic. THANKS.

Oh, and one more thing, the sauce must be HOT.... :)

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  1. ooh...I will be following this thread with very great interest: now that I have found (almost) perfect albondigas, huevos rancheros were only addendum to the criteria is that, if there must be cheese, let it not be a heavy slab just melted onto the eggs (and thus over cooking the yolks, which totally misses the point) but just sprinkled on...

    Edited to add: I guess the cheese/yolks point made this clear, but versions with scrambled eggs need not apply! :-)

    2 Replies
    1. re: susancinsf

      SISF! Lurking in L.A., I see.

      So where are these perfect albondigas? I used to get really great albs at Barrigan's when I used to live in Echo Park, but that was more than 25 years ago.

      Too bad I didn't read this thread before I was in L.A. last week and early this week. Since I plan to go again.....plz inform re albondigas!

      Oops, should have read further. Thanks!

      1. re: oakjoan

        Hi Joan! I am loving spending some time in LA. World's Greatest Granddaughter (my first, in case you couldn't guess :-) is the biggest reason, but the outstanding Mexican, Japanese and Thai food are right up there as reasons two, three and four... :-)

        just to clarify....I can't personally vouch for the albondigas at Teresita's, though I do intend to try them if I am there on a Tuesday. Here's my recommendation for the best I've found in LA. Beats the living daylights out of any I've had in the bay area:


      Added thought:

      El Tepeyac Cafe
      812 N Evergreen Ave (Between Winter St & Blanchard St
      )Los Angeles 90033

      9 Replies
        1. re: rickym13

          I third el tepeyac. It's the best!

        2. re: Servorg

          Thanks, Servorq for the Teresita's recommendation: I filed it away for future reference, and today was the day I had a chance to head over there...

          The restaurant is smaller and not as upscale as I imagined based on the website drawing. Nice neighborhood cafe vibe. When I arrived at 11:30 or so (breakfast is served till noon on weekdays) there were only a few folks there, but by the time I left the place and the parking lot were full. Lots of the patrons seemed to be regulars, judging from the greetings for and from the host.

          Nothing special chips were brought with two sauces, a hot 'salsa borracha' and a verde that wasn't very hot, but heavy on the garlic. They have an espresso machine, so I ordered a cappucino, with came with a bit of cinnamon.

          The huevos come with a choice of salsa roja or verde. I am normally a red sauce fan, but went with the green since the menu said it was spicier. The right choice for fans of heat: it definitely fit BCM's 'the sauce must be HOT' criteria...the eggs were done perfectly over easy...soft yolks, just the right amount of cheese, good tortillas, great house made sauce. Served with rather bland potatoes, more tortillas, and very good stewed pinto beans.

          Good thing it wasn't Tuesday, I'd have had to also try the albondigas and I am not sure I would have found was hard enough to resist the Wednesday special (costillas).

          The cosido going to a neighboring table looked pretty darn good too (lots of cabbage, which I love), and so did some carnitas.

          Total with cappucino, a large and freshly squeezed orange juice, tax and tip was about $16 (the oj and coffee were as much together as the huevos). Service was friendly, fast and efficient. Thumbs up.

          1. re: susancinsf

            Thank you SusanCinSF for the update and review on Teresita's!!! A friend of mine recommended this restaurant around 9 years ago (or maybe longer...) went there a couple of times but haven't been there since.

            One thing I do remember was the friendly greeting by Teresita herself, and the many follow-ups to make sure everything was OK..

            We had the Huevos a la Mexicana and Machaca, which were quite good, no complaints. Everybody knew everybody. This was a true, or is a true family restaurant. Oh, and the owner insisted we try the atole de ciruela and champurrado, it was a very nice experience, like visiting your favorite aunts house or visiting your grandmother. BTW, she did not charge us for the atole or the champurrado :)

            If it's still as I remember it, then I highly recommend it! Must make time to reacquaint myself...and try their Huevos Rancheros.

            1. re: BCM

              and thank YOU for the machaca mention: I didn't spend a lot of time perusing the menu, but I have been craving machaca. (just when hubby and I made a pact to give up beef for a month. or maybe that is why I am craving it! :-)) Oh well, surely I can get an exemption when I am out of town. One more thing to try on my next LA trip...

            2. re: susancinsf

              Susan, thanks for a great report. I love Teresita's. I just don't get over to that side of town nearly often enough. Your presence on the LA board is our gain (and SF's loss). One of these day's when you're on the westside again don't forget about Gloria's Cafe on Venice Blvd. in WLA.

              1. re: Servorg

                thanks!...yes, I should get to Gloria's, which is very close to my daughters place...but what do you particularly like on the Mexican side of the menu? Don't have the motivation to go there for pupusas since I can get quite good ones within a few blocks of home in SF (in the Outer Mission)...

                alas, am heading back north again, but I will be back soon. I've said it before, will confess it again: if you don't count the Dodgers, I love LA....

                1. re: susancinsf

                  I love their carne adobada, but generally I have liked all of their offerings that I have samples. Nice people and good food at a reasonable price. What's not to like.

              2. re: susancinsf

                adding a link (I hope)

                3826 E 1st St, Los Angeles, CA 90063

            3. I'm having exactly what you describe pretty much every morning at a (real) hole in the wall downtown (Garment District), $4.00 cost.
              Valet parking NOT included.
              But I'm ashamed to post, what will people say...

              9 Replies
              1. re: RicRios

                Would that be La Botana? YUM!!! Huevos Rancheros are $3.50. Homemade sauce, mama in the back cooking it up.

                1. re: lil mikey

                  Since when holes have names?
                  Walk south on Los Angeles St from the corner with 7th St, west side of the street.
                  Second building on your right.
                  Enter "lobby", past snack shop, on your right. Ask for SeƱora Patty.

                  1. re: RicRios

                    Right on RR!! This is the most houndly rec I've seen in months. Thank you. I'll give it a try next time I'm down there.

                    1. re: lil mikey

                      Do you know if "La Botana" is open on weekends? Thanks...

                      1. re: BCM

                        I suspect not because it seems to serve the local sewing shops, but next time I'm down there on the weekend I'll check.

                    2. re: RicRios

                      RicRios, since someone's kicked this thread back to life, I thought I'd take the opportunity to ask: is this place still around, and, if so, is it still good?

                      1. re: Peripatetic

                        Still around? Yes.
                        Still good? No.

                  2. re: RicRios

                    True Huevos Rancheros under $5 from a hole in the wall and you ask what will they say? People will say you are cool and they will thank you.

                  3. Have you ever tried it at Polly's on the Pier in Redondo Beach? Just curious on your opinion if you have. Made with corn tortillas, runny eggs, frioles de las olas (sp?), and the spicy sauce is sooooo good. Depending on the day, sometimes it makes me sweat. But, alas, Idon't have an abuelita.

                    2 Replies
                    1. re: Rizza

                      After reading about Polly's for years on this site, we decided to try it last week. We ordered the huevos rancheros and the bannana pancakes and shared. The huevos rancheros were just okay. The eggs were smothered with a salsa that looked old and king of dry with no heat. They mention on the menu that the beans were prepared without oil. The beans we were served were smashed and dry, not de la olla. The pancakes on the other hand were delicious.
                      My recommendation for huevos rancheros would be Raphael's in Montebello. Order the ones smothered with the chile verde. They are spicy and delicious. They don't put any cheese on them and they don't put the tortilla under the eggs but nonetheless, they are really, really good.

                      1. re: Neta

                        Glad to hear you at least tried Polly's. It's been a while sine I had the huevos - but they certainly weren't dry before. And I did love the sauce. But i have getting the banana pancakes most of the time lately. It's such an awesome view on a beautiful sunny day, and my kids love to walk up the pier and see what the anglers are catching (they have a favorite they always cheer for). It just makes me feel lucky to live in such a beautiful place. I will have to make the trek for some authentic huevos though.

                    2. Pacific Dining Car.


                      Sauce? From scratch. Check.
                      Queso? Cojita. Check.
                      Tortillas? Corn. Check.

                      7 Replies
                      1. re: ipsedixit

                        That's one thing I haven't tried there. How is the spiciness factor?

                        1. re: Servorg

                          It's not very spicy as is (at least not for me).

                          You can ask for them to turn up the heat (which I've done in the past), or simply ask for a bottle of tobasco (which I try to avoid doing).

                          1. re: ipsedixit

                            I went this morning to the Santa Monica branch (SE corner of Princeton and Wilshire Blvd). Really good. Only problem was over done yolks, but I had not specified runny so I took what I got. They are also having a special on buttermilk biscuits and they were great. The rancheros, ($15.95 + coffee) comes with a huge serving of potatoes, (I had the lyonnaise). Not cheap, just like all their breakfasts. With tax and tip I was out the door for $26, but I won't need to eat again today. Thanks for the tip.

                            1. re: Servorg

                              What did you think of the spice level?

                              Glad to hear you liked it.

                              1. re: ipsedixit

                                While it wasn't mild I wouldn't call it spicy exactly. A nice level for the way I was feeling this morning. I did add a little tobasco, but not much. Good amount of cojita cheese and some beautifully ripe avocado, (which - while it's not traditional was a tasty touch). I would have it again.

                              2. re: Servorg

                                How does it compare with the Teresita's recommendation you made above? (other than obviously being more expensive).

                                Is the cheese melted on top, or crumbled?

                                1. re: susancinsf

                                  Teresitas is my favorite. That said the example at PDC is darn good. The very generous amount of cheese is crumbled on top, but since all the food I have ever had at PDC comes out of the kitchen really "hot" temp wise it does start to get soft as it sits there.