Work Lunch at Babita - need recs
I have a work lunch at Babita. Its a big group and therefore a limited menu and I need to choose in advance. Choices below, looking for guidance for my first visit :
Enchiladas de pollo en mole poblano (cilantro, onion, cheese, cremamex)
Barbacoa ("beef cheeks" braised tender and served with chopped cilantro and onion)
Cochinita pibil (achiote pork, baked in banana leaves served with pickled cabbage and onion)
Chile relleno (with potato, jack cheese, roasted garlic)
Babita is greatness personified. Owner/Chef Roberto Berrelleza and his family take undeniable pride in delivering some of the most exquisite alta cocina Mexican cuisine in SoCal. Among your choices, my order of preference would be:
Barbacoa – truly wonderful although I found the portion a bit small
Enchiladas de pollo en mole poblano – outstanding mix of flavors
Chile relleno - absolutely delightful
Cochinita pibil – imho, not a standout; can be a bit dry sometimes
I would likely order both the Barbacoa and the Chile Relleno. BTW, the handmade tortillas are otherworldly good.
Don't forget the Sangria. Wow! (^_^)
I love the barbacoa as well, but I feel like it's not a dish for everybody.
Haven't tried the encihladas.
I also am not that into their cochinita pibil. I think it's better at Chichen Itza. Sorry, dunno if any of that helped.
3655 S Grand Ave, Los Angeles, CA 90007
I agree with degustateur. Babita's tortillas are fantastic -- light, tender, flavorful -- the best I've ever had.
If there's any way to add to your list of choices, go for the tequila-cilantro-cured salmon sope. It competes well with the best sushi (as the daughter of the house once said to me). I can't remember the last time I had a different appetizer at Babita -- the sope is just too good.
Forced to order from that list, however, I'd get the potato and cheese chile relleno.
My choices would be either the conchinita pibil or the barbacoa.
One other note, sort of set aside a good amount of time for your meal. While Roberto is a great chef, his kitchen and staff can sometimes be rather deliberate in how fast their courses come shooting out of the kitchen. This isn't a knock on him, it's just that its not exactly a large professional operation, more like dining at someone's home.