UPDATE: Closed in the summer of 2011. Cemitas y Tlayudas Pal Cabron first opened in the small city of Huntington Park, where it became an instant sensation among food aficionados, grabbing the attention of LA’s food bloggers and commentators. Extending its success, Pal Cabron relocated to a more central location in the heart of Koreatown in Los Angeles. Since opening, the restaurant has been featured in LA Weekly and The Los Angeles Times. Cemitas are Mexican sandwiches that the town of Puebla is famous for, while Tlayudas are sort of like pizzas with a crispy tortilla-like crust from the region of Oaxaca. Pal Cabron also serves Antojitos (appetizers) like tacos al pastor, tacos árabes, chalupas, huaraches and memelas. Available drinks […]
UPDATE: Closed in the summer of 2011. Adjacent to the restaurant Cemitas y Tlayudas Pal Cabron in Koreatown. Organic jugos (juices), licuados (smoothies), raspados (Mexican snowcones) and nieves (ice cream). Among the flavors of ice cream are mamey sapote, limón (key lime), leche quemada (burnt milk), tuna (cactus fruit), nuezcoco (coconut), vainilla (vanilla), and flor de piña (pineapple blossom). Opened in July 2010. On hiatus during the cold winter months. Re-opened with an updated menu on February 12, 2011. Closed for good in July 2011.
UPDATE: Pal Cabron closed in the summer of 2011. Bringing to Koreatown more than just typical Mexican street food, Cemitas y Tlayudas Pal Cabron showcases two of the staples of southern Mexican food. TLAYUDAS are large handmade crispy tortillas imported from Oaxaca that are topped with pork confit, black beans, cabbage, cheese and various regional meats. CEMITAS have been called the king of Mexican sandwiches, and in the words of Pulitzer-winning food critic Jonathan Gold, “A cemita is not a sandwich that you dive into headfirst; it is a sandwich you have to sneak up on, nibbling around the edges, softening the natural defenses of the thing before you dare to attack its sweet, greasy heart.” LAS CEMITAS All of […]
Tlayudas (often spelled ‘clayudas’ because of the way the word sounds when pronounced) are sort of like Mexican pizzas, with a crispy tortilla crust topped with meat, cheese and vegetables. Strictly speaking, the word tlayuda refers to the crust. The tlayuda oaxaqueña at Cemitas y Tlayudas Pal Cabron has a fourteen-inch tortilla crust imported from the Oaxaca region of Mexico. It is topped with refried black beans, cabbage, fresh Mexican cheese, Oaxacan string cheese (quesillo), beef tasajo, Oaxacan chorizo (a secret family recipe), and marinated pork cecina. Prices range from 6.50 for plain quesillo to 12.50 for the combinada (a combination of cecina, tasajo, chorizo and quesillo). The vegetariana has not only avocado but cactus as well. Update: Pal Cabron […]