HOME > Chowhound > Los Angeles Area >

Discussion

What's the spiciest (yet still edible) Dish you've had in LA?

  • 87
  • Share

Hello Chowhounders and Chiliheads...

I love burn. I am not talking about the burns you get from "bubbling cheese pizza on the roof of your mouth" type burn either.

Any cuisine. The restaurant should be in the LA area to

You just have to have found it edible (not, a one biter and then you have to stop over health concerns type dish) and preferably, something you've ordered more than once.

Name the restaurant, and the name of the dish (to the best of your recollection). What did you love about it?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. The spiciest dish I eat voluntarily is the Lamb Frankie from Bombay Cafe. It is well worth the night of fitful sleep that it precipitates. The wrapper is eggy and tender, and the lamb curry (vindaloo?) filling and crunchy little pickles are a deft combination of flavor, texture and spice.

    8 Replies
    1. re: techbod

      Their lamb Frankie (Indian burrito) is really good. Our problem with Bombay is price. We used to go a lot but we sort of stopped. Then last week went went again and tried their tandoori platter for two. Pretty darn tasty with at least two types of chicken, two of lamb (one lamb sausage) that I recall and the shrimp were quite good. And their garlic nan, which had always been a weak point was a new recipe and quite delicious. Still pricey (don't get me wrong) but seemed a decent value for the money. We also got a side dish of rice with vegetables and a side of the mushrooms and saag paneer in a tomatoey sauce that was okay. I love their Himalayan Blue beer.

      1. re: Servorg

        I tried the lamb frankie after seeing it mentioned here (I love spicy foods - and Indian!), and I really enjoyed it. But I must say it was about twice the price it should have been. I mean almost $15 for a small burrito?! Regarding the heat factor though... I didn't think it was all that spicy (I asked for spicy when I ordered); I mean it was spicy, but the spicy I expect from a good lamb curry.

        If this thing was half the price I would eat it about once a week.

        The only restaurant (in LA) where I have had a considerably spicy meal was Jitlada. Though, I get plenty of heat at some taco trucks with grilled jalapenos and fresh habeneros.

        1. re: mdpilam

          All India Cafe makes decent frankies for about half that price (which is still too high, imo). Unfortunately, I haven't tried Bombay Cafe's, so I can't compare.

          1. re: a_and_w

            Thanks for the tip. I checked their website though, and their price for the Lamb Frankie was the same (well, minus 4 cents: $12.95). It was a few bucks cheaper for lunch, but I usually never eat out for lunch (during the week atleast).

            1. re: mdpilam

              Funny that you said the Lamb Frankie wasn't all that spicy. I agree. I didn't really address that point (just that I thought they were very good - which I still think) but did talk about my feeling that Bombay is overpriced. However, it's got a nice "date vibe" and when my wife and I are feeling like we need to have date night it fills a niche that most of the other Indian places on the westside don't.

              1. re: mdpilam

                Whoah...it was around $8.95 when last I tried it and, as I say, expensive even at that price. I would kill for a Kati Roll Co. or Roomali in LA.

        2. re: techbod

          You took the blistered words right out of my mouth!

          1. re: techbod

            I don't recall the lamb frankie from Bombay Cafe being particularly spicy. I think that is a problem with some restaurants that serve spicy food. They have a tendency to be inconsistent in their heat level.

          2. Seafood stew at Ka-San in La Crescenta, and tell them to make it Korean spicy.

            1. Dry curry - I usually get pork, but beef is good, too - at Jitlada. I make a point of ordering it from Jazz, or at least invoking her name, as she knows me and knows that I want it Thai-style spicy, not at all modified. It is one of the few dishes I have ever eaten that gets more flavorful and complex the spicier it is.

              6 Replies
              1. re: estone888

                Yes, yes, the dry curry at Jitlada!

                I take leftovers, and eat it (to my co-worker's delight?) for lunch. No rice, no carbs, and the heat makes me feel like I'm Godzilla!

                1. re: cjla

                  The Dry Curry really is a good spicy dish. I love it.

                2. re: estone888

                  I'm also fond of the fried soft-shelled crab dish at Jitlada -- so spicy I only had two bites, but was so tasty...

                  ~H.C.
                  http://la-oc-foodie.blogspot.com

                  1. re: AquaW

                    i'm impressed- i can eat moderately hot- but at Jitlada i'm real careful about what i ask for, when it comes to hot. wasn't it jonathan gold who said: " . . . its (jitlada) the hottest southern thai in town, and hot southern thai makes it about the hottest food in the world" (sic) personally i'm not up to the challange, but I do Love Jitlada, and Jazz

                  2. re: estone888

                    Yes, Jazz had a certain look in her eye when my brother and I told her we love hot spicy food, so she recomended the dry curry with pork. I love hot food but I really couldn't enjoy the other dishes after that...it just kept getting hotter and hotter and pretty soon I was done!!
                    By far the hottest dish I have ever eaten!!

                    1. re: estone888

                      The dry curry is hot as hell but the hottest thing I've eaten in LA (from a restaurant) is actually the fish liver curry at Jitlada. It was mind-blowingly hot. Unbelievably good but so hot.

                      The hottest thing I've eaten is some pork tenderloin I marinated in a marinade made with 8 habaneros. I then grilled it. Reich, in his grill book, recommends 16 scotch bonnets which is mental.

                    2. After watching Man Vs Food, my friends and I headed to Orochon Ramen. My friend actually ordered the Special #2 and could not finish it. The smell alone of the Special #2 burned my nose. Haha! I got the Impact Orochon and that was spicy but not as bad as I thought it was going to be. Next time i'm gonna go up 1 or 2 levels.

                      -----
                      Orochon Ramen
                      123 Astronaut E S Onizuka St Ste 303, Los Angeles, CA 90012

                      5 Replies
                      1. re: Jaytizzle

                        I took the challenge and failed, but it was edible. Just not drinkable. I actually ate all the noodles.

                        1. re: junipersong

                          Exactly!! Hot soup + spicey = NO BUENO!! Haha!

                        2. re: Jaytizzle

                          I don't get to brag often, so bear with me:
                          I am on the wall at Orochon.
                          It wasn't so much hot as it was overwhelmingly wet. There's a limit to how much soup a body can absorb.

                          1. re: Jaytizzle

                            Is this soup actually delicious? Or just a gimmick? I love really hot food, but only if it can back it up.

                            1. re: Hegenbarth

                              Yes, it is very delicious. I've never taken the challenge, and woudln't want to b/c it's a good flavor to savor.

                          2. It's been too long since our last Chung King visit to remember which dish it was that made me simultaneously weep and laugh, but the NEXT spiciest thing I've had was the Bun Bo Hue at Vietnam Restaurant in San Gabriel. First time I ordered it the kid waiting on us asked me at least twice if I were really really sure this was what I wanted, so I knew it was gonna be serious. It was, deeply so, and I've had a hard time ordering anything different since then.

                            8 Replies
                            1. re: Will Owen

                              yeah, at chung king, my friend said is this dish for real. ultra-spicy, and for some reason beer doesn't help much. I'm talking about their Fried chicken bits with sichuan peppercorns. in fact, their whole menu is crazy spicy.

                              1. re: kevin

                                Oddly enough, I find the Sichuan peppercorn to be anti-spicy, in that it actually soothes the capsicum burn. At least it does in my mouth. We usually get the spare ribs dish, which we all find addictive.

                                1. re: Will Owen

                                  Much more like the "cocaine gum rubbing" exercise than anything else I can think of... ;-D>

                                  1. re: Servorg

                                    Hmmm - I don't understand... :)

                                    1. re: bulavinaka

                                      When you rub coca leaves on your gums (like you do in the Andes when trying to alleviate mountain sickness) it has much the same sensation as Sichuan "ma" numbness.

                                      1. re: Das Ubergeek

                                        yes, the coca tea.

                                        1. re: Das Ubergeek

                                          Me thinks Bula was kidding (lest his next trip to the airport the Cokehounds may pay extra special attention to his luggage...) ;-D>

                                          1. re: Servorg

                                            Fair assessment - just getting the benefit of doubt from the folks who are far more respectable than me...

                              2. Before, I would have said the spicy popcorn chicken at Chung King, but now, I have to say it's the jerk chicken at Port Royale Cafe in Santa Monica on Broadway. Tears were streaming from my eyes. My heart was beating quickly. I thought I was going to die. But I couldn't stop eating it! After finishing my plate, I felt as if I had just gotten off a roller coaster. It was thrilling.

                                10 Replies
                                1. re: PandanExpress

                                  OK, what is the deal with Port Royale Cafe? Every time I go by, they look closed, even when I'm pretty sure they're open. I have to admit, I've been a little afraid to try them...the place seems like a front for something. Still, I'd love to find better Jamaican than Cha Cha Chicken. What else have you enjoyed? Do you know if they deliver?

                                  1. re: a_and_w

                                    According to their website they do deliver.

                                    -----
                                    Port Royal Cafe
                                    1412 Broadway, Santa Monica, CA 90404

                                    1. re: Servorg

                                      Sadly, the website is out of date -- I called last night and learned they are no longer delivering. Still, I'm intrigued enough that I'll stop by one of these days for lunch or dinner.

                                    2. re: a_and_w

                                      Yeah, they keep weird hours. The one time I tried them (around 3 in the afternoon) they were actually supposed to be closed, but didn't flip the 'open' sign and thankfully served us anyway.

                                      I think on weekends, they close between lunch time and dinner time, then reopen for dinner.

                                      As for a front for something, I think the owner of the place actually owns the car repair place next door. So...it might be a front for a car repair shop, hah.

                                      1. re: a_and_w

                                        Port Royal is the kind of place where they open when they feel like it and close when they feel like it. Once inside, you'll find that they've prepared the dishes that they felt like preparing, and skipped the ones that they didn't. Welcome to Jamaica!

                                        I've never had any dish there that was more than mild-to-medium spicy. Still, it's worth a visit if only for the variety. I seem to recall that there's hot sauce on the table.

                                        1. re: Bjartmarr

                                          I've been twice in the past week, and while the food itself isn't too spicy, they have several homemade hot sauces that are incendiary. you have to reassure them you can take it, as well, to get them to make the REALLY hot one for you- it's delicious!

                                      2. re: PandanExpress

                                        I like PRC. It's not like being in Brooklyn (and I couldn't say squat about Kingston) but for LA it is quite authentic. Curry Goat in Santa Monica is a treat even if the goat is meager and the sauce could be zingier. The Jerk's are true-to-form, as are the cooked-to-within-a-millisecond-of mush-vegetables.

                                        1. re: Ciao Bob

                                          Yes, nothing like Atlantic Ave in LA. I'd kill for some good roti...

                                        2. re: PandanExpress

                                          Finally had a chance to try the Jerk Chicken here (never been before), and was very impressed. It was spicy, but not noticeable with each bite, but it gradually built as you ate the chicken. I wouldn't consider it very spicy, but it was the first time I had jerk chicken that was spiced how I thought it should be (I had about given up on it). The chicken itself was very delicious, and probably the best chicken I had had in a while. Very moist and juicy, and was even falling off the bone. No tough or grisly parts either.

                                          The sides were hit and miss. The salad that came with it was tasty (rather plain with a raspberry vinaigrette), but was warm and soft since it was in the same (takeout) box as the rest of the food. The beans and rice, however, were quite disappointing and were well undercooked. Unless it is supposed to be like that (I don't think so). The plantains were delicious though. I'll definitely be back.

                                          1. re: mdpilam

                                            Rice and peas shouldn't be undercooked. Regardless, thanks for the report -- I'm really curious to try this place.

                                        3. http://chowhound.chow.com/topics/596528

                                          http://chowhound.chow.com/topics/416595

                                          1. Capsaicin lovers of the world, unite!

                                            I can take serious heat, so take this scale with some caution (I don't enjoy making up Likert-type scales but maybe this is more helpful than saying "Super Hot"): 10 (smoke out of my ears), to 1 (namesake heat). The hottest sauce I have had is the Great White Shark sauce (one of those "Death by Heat" sauces). It wasn't in the LA area, but it should be available. Don't know what the caspaicin rating is, but I am sure it is the only time, I felt like I had smoke coming out of my ears. And I ordered desert on my own volition.

                                            1. Chungking: The spicy popcorn style chicken (6.5) is great, but it has more visual impact than actual heat. I really enjoy the boiled/diced meat dishes with the vinegary peppers (8). Also, the Lamb with Zi Ran Pepper (7) is intense, yet very delicious. I once made the mistake of not mixing these two with rice, and having just the peppers and the meat. I won't get into the details of what happened, later, but it wasn't very nice. Yet, it was well worth it. Personally, if one wants to enjoy some Sichuan style-dishes without mind-numbing spice, head to Hong Yei (5-7 max, and they take credit cards too). I would recommend Spicy Chicken (similar to Chungking's popcorn-style chicken, and Lamb in Chef's Special Hot Sauce (look for it in the "Casserole" section).

                                            2. Henyang Chilli King: The steamed fish-head (8-9) comes with an abundance of chilli, oil and some other spices. Great heat, and great taste. In my experience, Hunan Chilli King had hotter and far more oily entrees (Spicy Chicken with Ginger?) that we had to head to Phoenix for deserts. The Hunan Seafood Restaurant makes a better and spicier mutton cilantro (though it is at best 6.5-7) than Henyang. But head to Henyang for the steamed fish-head, and the heat!

                                            My observation leads me to conclude that Sichuan heat is numbing - after a certain point the insides of your mouth are numb, whereas the Hunan heat is relentless. It's like the capsaicin keeps attacking you, and at some point you just start enjoying the constant pain.

                                            3. Chichen Itza: While the food at CI is extremely flavorful, they offer two kinds of salsa. One is the regular habanero salsa (sold in bottles), but the other one, is habanero+m which is 9, for sure, as all night long I kept dreaming of Gollum saying "It burns us, Master". You may have to ask for the habanero+, as sometimes they don't serve it right away.

                                            4. Moles La Tia: I order the camarones a la diabla when I see it on the menu. I have tried it at Mi Lindo Sinaloa (7.5), at La Colima Marisqueria (more tomato-ey than spicy but good in its own right and about 6.5). But on one visit to Moles La Tia, I tried it based on the recommendation of a fellow chilli-head, who said it was the hottest ever. So what I got was not as hot, as what my friend had had, but was still the spiciest of the three restaurants that I have been to (easily 8.5). Once, the Camarones Culichis at Mi Lindo Sinaloa was easily 8.5, but the wait staff mentioned, that as an aberration, due to unusually hot jalapenos.

                                            5. Guelaguetza makes a decent camarone in chipotle sauce (7). The goat dishes in Guelaguetza are decent (6-7). El Parian's goat soup is spicy if not hot (again, 6-7).

                                            6. Jitla-Da: Any of the curries from the southern Thai menu (7-9 for whatever I have tried, I haven't been there in a long time, thanks to their sub-par service on the last two occasions).

                                            7. I am yet to go to an Indian restaurant in the greater Los Angeles serving Indian food with serious heat. Have been to Bombay Cafe, but haven't had the lamb frankie. Once though it happened that Makkah Halal made a shrimp curry that was 9. However, it was an aberration, and it hasn't happened again. For me, most Indian places are in the range of 7-8 when you ask for "Indian spicy". I remember Curry Bowl (Sri Lankan, in Tarzana), to be hotter than anything Indian. Somehow I haven't returned, after my one and only visit. The poppers (fried bread, IIRC), and the mutton curry (easily 8+) were superb (read, greasy, oily, spicy, and hot).

                                            Hope that helps!

                                            Edit
                                            8. Chili My Soul: Don't have a point for comparison but when CMS says 8, I say 7. I have tried their Spicy Habanero/Mango Chicken (8), but I would give it a 7. Nevertheless CMS does have serious heat!

                                            3 Replies
                                            1. re: losfelizhound

                                              Sichuan food uses a flavouring called "ma la" -- spicy and numbing, with Sichuan peppercorns (prickly ash buds) to cause the numbing sensation, which some people feel more acutely than others.

                                              Hunan food does not use prickly ash and so their food is just "la" -- spicy.

                                              1. re: Das Ubergeek

                                                thanks for that info Das,
                                                very interesting.

                                                1. re: Das Ubergeek

                                                  That's good to know, DU! The prickly ash on the fried pork ribs is delish (IIRC).

                                              2. Concur with the dry curry from Jitlada. Also, the Shrimp Topolobampo at Babita is worth trying.

                                                2 Replies
                                                1. re: anothernotch

                                                  The "Shrimp Topolobampo at Babita is worth trying." Did that. I thought it was a horrible dish, unworthy of this fine restaurant. It's anti-mild, pro-heat with no rewarding conversation. Also, no food flavor. I kept thinking, I could be having the cochinita pibil, instead!

                                                  1. re: Mel Gee

                                                    Sorry to read about your experience. I guess we can agree to disagree. I've had it a few times and found the dish quite complex and enjoyable.

                                                2. Definitely the green pepper stir fry with red pepper at Oriental Pearl, which is no longer open. I will never forget the taste of that dish.

                                                  3 Replies
                                                  1. re: Pinkfoodie10

                                                    There is a similar dish at Hengyang Chili King, called something like green chili with black beans.

                                                    1. re: condiment

                                                      Thanks for the tip condiment. I haven't been to Hengyang Chili King, but I might make the trip to try their green chili dish.

                                                    2. re: Pinkfoodie10

                                                      RIP Oriental Pearl =(

                                                    3. Here's mine - whole jalapeno curry at India's Sweets & Spices in Canoga Park. Excellent tangy flavor, but delivered a full-body burn.

                                                      http://chowhound.chow.com/topics/320829

                                                      1 Reply
                                                      1. re: yclops

                                                        I had this curry there last spring and really liked it but every time that I've gone since then they haven't had it. Shanawaz in Lakewood has a Jalapeno Curry which I had quite some time ago that was very hot and tasty.

                                                        -----
                                                        Shahnawaz
                                                        12225 Centralia St, Lakewood, CA 90715

                                                      2. Renu Nakorn: Ordering the Panang and Beef Salad extra spicy.

                                                        1. Pretty much everything at Hunan Chilli King.

                                                          1. Three dishes stand out.

                                                            1) Chili My Soul's Demon Chili. Sometimes it is not as hot as others. Sometimes it is incredibly spicy. Adding chocolate and sour cream helps.

                                                            2) Hoagies and Wings' suicide wings. They are one of the few foods that is just too spicy for me. They actually lose some of their flavor when they get that spicy, so I get the hot wings and get a side of suicide sauce to spicen it up a little.

                                                            3) I think it was Krua Thai's papaya salad with crab the first time I had it and asked for it Thai spicy. Ouch. Never again. The sauce was very flavorful, but painfully hot.

                                                            5 Replies
                                                            1. re: Jwsel

                                                              I have fond memories of the papaya salad at the old Thai Temple food court. If you asked for it Thai spicy, your hair caught on fire while the cook cackled in glee.

                                                              1. re: condiment

                                                                Yup, the Wat Thai papaya salad lady gave me the spiciest dish I've ever had. I was nervous they would gringo me on the spice because all the people ahead of me were asking for "mild" or even "no spice". So I asked for extra spicy hoping it wouldn't be too bland. She didn't even give me the standard "are you sure?". She just smiled and made me the hottest thing I've ever tried to eat. Had to stop after ever bite to cool off. I've had Thai spicy in Thailand and what she made me definitely felt a notch above standard Thai spicy.

                                                              2. re: Jwsel

                                                                are the suicide wings the ones that require you to sign a waiver? Cute gimmick, but it was more work than it was worth.
                                                                Geez. All I do here is complain and belittle. Sorry!
                                                                If I may, I think an issue should be addressed: servers who ignore the heat level you ask for because you are 'not used to it'. Do I have to bring a passport and show that I lived in SE Asia? I love the cheap Thai food at Cafe Sanamluang, but dammit! Pit mak mah! Pit mak mah! Make it spicy! Oh well, that's what the chili oil on the table is for.
                                                                One place that listens: The Golden Triangle in Whittier. If you tell Raymond, the owner, that you want it to be a '10', he'll look at you to make sure you're serious...then, by Gosh, he'll make you a 10. It's still not that crazy hot, but damn it's good- and good to meet a man who tells the truth.

                                                                1. re: flowerofhighrank

                                                                  I agree about the ignoring requests. I remember an Indian restaurant that I used to go to regularly where, for the first year or so, I would have to beg them to make the curries very spicy according to Indian levels. (I had cooks actually watch me eat to see if I could handle it.) They finally got accustomed to serving me "very spicy" but that sometimes created a problem if I went with someone else to the restaurant, because even if I ordered "medium" or "regular spicy," the cooks saw it was me and upped the heat despite the order. One of my friends began refusing to eat Indian food with me because she got burned once too many times..

                                                                  1. re: flowerofhighrank

                                                                    At times I've wished for some sort of code word that I could use to let the cook know that I would prefer to have the food prepared properly, and that I agree not to make a fuss or send it back if it's too funky or too spicy. "I'd like the mango salad. Hey, was that a ZAMBONI that just drove by?" *wink wink*

                                                                2. I got my share of fire at Lu Gi... ask for the spiciest hot pot and you won't be disappointed with the burn!

                                                                  1. I went to Ruen Pair for the first time last night--had the papaya salad "medium" spicy--huge mistake. Way too spicy for me. I had to ask the waitress to take it back and make mine a mild one instead. Much better...

                                                                    1. Jitlada once again. The fish kidney curry with minced shrimp (and all of other stuff hidden in the murky - in a good way - curry) blew the top of my head off. More so than the dry curry. There have been other milestones over the years, some in NYC, but that is the most recent and memorable.

                                                                      1. the pork belly with sator beans and green peppercorns at jitlada destroyed everyone at our table and we all love spicy. it comes with giant branches of fresh peppercorns and was so hot my mom had to get up and walk around outside to cool off. definitely the spiciest thing i've ever eaten, but somehow still delicious.

                                                                        1 Reply
                                                                        1. re: tastycakes

                                                                          Everyone at your table gets bonus points for the sator beans. When my MIL brings those inside her home from the market, the smell can wake the dead.

                                                                        2. As part of a small project (report coming within a week) visiting or revisiting several new or old-favorite "sophisticated" Mexican places, I decided to throw in the Border Grill, where I hadn't eaten in years, because of exilekiss' review of Susan Feniger's new place, Street. I found that the Two Hot Tamales compete on spice against Babita's shrimp Topolobampo -- the hottest dish I've ever had -- with their ono ceviche. It screams with heat but is still much-less hot than Babita's shrimp (which takes "over its victims‘ bodies like an ebola infection," in J. Gold's description) and is disappointing because the fire comes from a mound of serrano slices (with a few small pieces of rocoto), rather than from an interesting and carefully composed sauce. To my taste, both dishes are much too spicy for delicate seafood and remind me of extremely hot vegetarian dishes I had at an Indian restaurant in Singapore, in the sense that the underlying food wasn't aggressive or substantial enough to carry the heat.

                                                                          1. Papaya salad at Red Corner Asia, and the raw shrimp salad. All their dishes over there are calibrated for Thai palates, but I think for the papaya salad they go a step beyond and make it conform to ISAAN heat standards..

                                                                            1. they had some diablo chili or something @chili my soul which i was incapable of eating, and i like my food fiery.

                                                                              1 Reply
                                                                              1. re: ns1

                                                                                Demon. I actually don't love the Demon because it is mostly heat and not much flavor. Instead, I will get other chilis from chili my soul and ask them to spice them up to 10+ levels. Gunslinger, Chicken Royale, and Santa Fe are my favorites for pure flavor.

                                                                              2. Chicken Lal Mirch Lava (or with another meat) at Lal Mirch -- 11138 Ventura Boulevard, Studio City, CA 91604.

                                                                                It's in the top five spiciest dishes I've ever ordered (at least as hot as spicy dishes at Jitlada) and pretty tasty as well. The first night I ate as much as I could handle. With the leftovers I mixed it with a mild tomato based sauce so I could enjoy the flavors. They will warn you before you order it that it's extremely hot, and they're not joking.

                                                                                1. OK, I've posted about this before but the absolutely hottest and probably NOT edible for most folks but I liked it and will enjoy it again someday was a 'Country Curry' at Bua Siam. The waiter tried to dissuade me from ordering it but I politely and firmly insisted. After it was served, both waiters stood at the opposite end of the small dining room giggling as I dug in! I finished all of it and when asked how I liked it I told them with a smile to kick it up a notch next time. This stuff had me sweating like Det. Andy Sipowitz on his first date at an Italian restaurant with Sylvia, mopping my forehead as I ate, even my shirt was soaked with sweat! I know, too much information but you all get my point. Jitlada comes close but Babita MexiCusine et al can't touch this!

                                                                                  -----
                                                                                  Bua Siam
                                                                                  12924 Sherman Way, North Hollywood, CA 91605

                                                                                  2 Replies
                                                                                  1. re: sel

                                                                                    I don't know how anything could be hotter in its effect than Babita's full-force shrimp Topolobampo, sel, because most people with sensitive tastebuds reach sensory overload long before that last habanero kicks in. Lake Michigan may not have as much water as the ocean, but a man overboard wouldn't notice. (I wish the Lake had been standing by when I ordered that shrimp at Babita a few years ago!)

                                                                                    On a related note: I understand the appeal of spice -- in addition to taste, the health benefits, the endorphin rush, etc. -- but what is the attraction of *ueber*-spicey? As someone who grew up in California and Texas border towns, I love hot but reject hyper-hot, because I also want to taste the food.

                                                                                    I had dinner at Babita last night and should have asked Roberto Berrelleza his views on the subject, since he's the creator of one of the hottest dishes around. Next time I will.

                                                                                    1. re: sbritchky

                                                                                      I still like the Shrimp Tobomoblampobo but it is too spicy and drowns out the other flavors at times. Sufficy to say, I'm most likely ordering it again the next time I'm there.

                                                                                      And by the way the version he served at the Gold Standard food festival was not supremely spicy at all. But I think he wanted festival participants to have a little taste of his style of cooking.

                                                                                  2. Atomic wings at the Wing Stop. Yes, it's a chain, but their lemon pepper wings are awesome. Anyway, the first time I went with my whole team at work, we called ahead and ordered the family pack. The guy who made the call asked for a mix of stuff, including atomic wings. Apparently the person on the other end asked something along the lines of "are you sure??? they're really hot, have you ever had 'em? maybe you should get the original hot instead, etc etc... " All I heard on my end was, "that sounds like a challenge and I accept!" We all had a good laugh over that and made our way over there. Most of the people could only eat 1 atomic wing or part of one. I had to eat the rest, of course. I ended up eating 4 of them. Those were the hottest mo-fos I've ever put in my mouth, including Szechwan dishes, Orochon, the usual Thai stuff, the habanero salsa at Chichen Itza. It hurt like a SOB.

                                                                                    1. People may beg to differ with me...but it was definitely the BBQ wings at Ketchup. It is spicy period but if you even think about putting the spicy ketchup sauce on them...you are sure to blow up in heat.

                                                                                      1. Ok, late addition to the list: Volcano Curry from Agra Indian Kitchen (Venice). I had read about this on CH a while back, and had been meaning to try it, but hadn't been over that way in a while, so I made a note to go back for this.

                                                                                        The heat hits you right away, and this is the first dish (in LA) that actually made me start sweating a bit. It's pretty spicy all the way through, and for a second, I thought it was lessening (!), but when I finished the sauce with the naan, it came back. The overall flavor was pretty good (mostly tomato-ey and spice), but I wouldn't call it great. But you order this one for the heat. And I love heat! I think some cream and a little ginger would have helped the flavor, but maybe it would've lessened the heat factor. I suppose now I know they can do spicy, I can get CTM (since they do a pretty good version) spicy.

                                                                                        1. Pork Noodle soup at Ord noodles, requested EXTRA spicy. Crying/snotty nosed spicy but still tasty, if a little heavy on the MSG.

                                                                                          must. try. jitlada!!!

                                                                                          1 Reply
                                                                                          1. re: maiweezy

                                                                                            I LOVE Ord Noodles. Never thought to ask for the EXTRA Spicy but sounds like a very good idea.

                                                                                          2. Jungle Curry with Pork at Jitlada recently. Jeebus, Delicious but hot.

                                                                                            1. http://thecurryguru.com/

                                                                                              Don't have time to read through the posts, so I don't know if anyone has mentioned this. The restaurant Candard de Bombay no longer exists. You would order your food on a scale of one to ten -- one being mild, and ten being, in the server's words, "a psychedelic experience." I was in the low numbers, but my bf at the time always ordered ten and loved it. Anyway, you CAN still get the chef's spices (numbered as in the restaurant): He has a store on Pico in West L.A., and you can order online as well.

                                                                                              Use this one -- http://thecurryguru.com/Products.html -- as it took a bit of clicking to find the list of products.

                                                                                              1. A papaya salad done "spicy" at Ruen Par in Hollywood.

                                                                                                1. Jitlada for me too - I don't remember which dish, I just remember the tears rolling down our faces and our uncontrollable laughter at our sorry state!