505020 Tue Apr 01 15:51:06 -0700 2008 18 2 Los Angeles Area 0 3550816 Salbutes and Panuchos are tasty Yucatecan "tacos." I lived on these things for a year and have been craving one or many. Anyone know where I can them in Los Angeles? Tue Apr 01 15:51:06 -0700 2008 179909 wooster 1 3550831 The best ones are at Chichen Itza near McArthur park or USC. For HUGE ones, I also like the ones at Flor de Yucatan on Washington and Hoover. Sadly though it's a carry out weekend thing only. I've never liked the ones at Babita for various reasons and forget the ones at Pink Taco... --Dommy! Tue Apr 01 15:54:38 -0700 2008 3550816 10659 Dommy 2 3553105 re: la flor de yucatan, they have patio furniture in the back too! their kibbis are freaking good!!! and the morcilla too... they have a good "combo deal" Wed Apr 02 09:55:32 -0700 2008 3550831 12923 modernist 3 3638890 Actually, their weekend dishes are available during the week as well. But for the panuchos, for example, they're sold by the dozen & need to be ordered ahead of time versus individually on weekends. Also, they now have a special dish each day of the week. Wednesday is Lomitos de Valladolid....Mmmm Good! They also have a website now...laflordeyucatan.net Tue Apr 29 00:04:23 -0700 2008 3553105 187923 AB1 4 3640046 Great site! Thanks so much for sharing! :D --Dommy! Tue Apr 29 10:46:52 -0700 2008 3638890 10659 Dommy 2 3639911 I like the ones at Babita!! I just had it the other day. YUM. Tue Apr 29 10:11:38 -0700 2008 3550831 10811 Das Ubergeek 2 3640101 Just posting the links for the two Chichen Itzas--I love them both. The USC one is more casual, the MacArthur park one is a full sit-down restaurant with beer & wine. I finally tried the queso rellno there, and it was delicious! OH, and they're doing a mother's day brunch this year, which would be a nice alternative to the usual brunch places. Also, Border Grill in Santa Monica has panuchos. it's not my favorite restaurant at all, but if you're in SM and have the craving, it might be worth stopping in. Tue Apr 29 10:58:44 -0700 2008 3550831 20767 bluemonster 1 3640062 On a good day, I prefer the salbutes and panuchos at Chichen Itza, but salbutes and panuchos were among the first specialties of Border Grill, years before they were served almost anywhere else in town, and the restaurant still turns out clean, impeccable, delicious versions. Tue Apr 29 10:50:30 -0700 2008 3550816 10702 condiment 1 3698514 What kind of meat do you guys like on your panuchos? I would normally spring for cochinita pibil without even thinking about it, but I was wondering if there were other meats that I should try out. Sun May 18 11:23:58 -0700 2008 3550816 50350 SauceSupreme 2 3698899 Pollo pibil. Sun May 18 14:11:15 -0700 2008 3698514 10811 Das Ubergeek 2 3774350 Traditionally, it's turkey and that seems to work for me. Thu Jun 12 10:57:48 -0700 2008 3698514 179909 wooster 3 3816265 In Campeche its Cazon (dogfish)... so far my favorite topping on a Panucho. But to be clear in Campeche (one of the states of the Yucatan Peninsula) - whose cuisine is largely untouched by tourism... the toppings on Panuchos are quite varied. Thu Jun 26 12:02:50 -0700 2008 3774350 42572 Eat_Nopal 4 3826865 I love me some Campeche. I lived in Chetumal for a year and spent a lot of time helping a turtle refuge in Campeche. Mon Jun 30 11:37:45 -0700 2008 3816265 179909 wooster 5 3826944 Wow that was some commute from Quinta Roo to Campeche! Did you get a chance to check out all the ruins that aren't yet on the Yucatan tourist trail (Becan, Rio Bec, Chicanna etc.,) Mon Jun 30 12:00:12 -0700 2008 3826865 42572 Eat_Nopal 6 3827006 All three. And Xpujil too. It was basically part of my job. Still have the travel posters for Chicanna and Rio Bec. Gotta love the less frequently travelled ones in southern Quintana Roo as well (oxtankah, kohunlich, dzibanche). Mon Jun 30 12:19:04 -0700 2008 3826944 179909 wooster 7 3827252 Awesome... if you climb the main pyramid in Coba... and look out with the some powerful binoculars you can easily count dozens of pyramids in every direction... I think these can only be reached on foot by following what remains of the ancient Sac-be "highway" system. Mon Jun 30 13:23:50 -0700 2008 3827006 42572 Eat_Nopal 3 5070845 I agree: turkey, please. Wed Sep 30 17:42:20 -0700 2009 3774350 1113188 Welcome Back Ricotta 1 3816061 Finally had the salbutes and panuchos at Chichen Itza yesterday. I thought they were tasty, but mediocre. The salbut was doughy and too heavy. Good salbutes are lighter and the dough fluffs into a puffed state and is later decompressed by the toppings. At Chichen Itza, it was like a gordita shell from taco bell (in texture, not taste). The panucho was better, but was flat, almost like a hard shell tostada with black beans backed into it. I didn't even try the cochinita, but I saw it and it smelled and looked tasty. It's hard to mess that up though. Cook pork slow and long and it almost always tastes excellent. Overall, I liked the place, but it was not what I hoped for given that I make better salbutes and panuchos at home. Flor de Yucatan is next. Thu Jun 26 11:14:38 -0700 2008 3550816 179909 wooster 2 3827101 It's counter-intuitive, but the salbutes and panuchos at Border Grill are much better than the ones at Chichen Itza: crisper and cornier, with the perfect ratio of crunch to ooziness, and more sharply garnished. I go to Chichen Itza maybe five times for every time I make it out to Santa Monica, but the panuchos qua panuchos cannot be denied. Mon Jun 30 12:47:06 -0700 2008 3816061 10702 condiment