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La Huasteca

ADDRESS: 3150 E Imperial Highway, Suite 100, Lynwood, CA 90262

CUISINE: Mexican, Breakfast

FEATURES: Entertainment, Full Bar, Handicap Access, Kid Friendly, Smoke Free, Vegetarian Friendly, Wi-Fi

DETAILS
You won't typical tacos and quesadillas at Lynwood's La Huasteca, where chef Rocio Camacho draws inspiration from pre-colonial Mexico. The vibrant menu includes everything from pistachio salmon mole and lamb barbacoa served over a plantain leaf to seafood enchiladas and their signature squash blossom empanadas.  Full bar. Serving breakfast, lunch and dinner daily. "Camacho's zucchini blossom empanadas—a creamy compression of the herbal in the thinnest of crisp skins—are hands down the best in L.A. The sauce of the mancha manteles (aka “tablecloth stainer”) is so subtly intricate, with layers of heat and spice building on each other, that it seems drawn from a civilization's memory bank."
Los Angeles magazine

"There's Camacho's coffee mole over shrimp and pistachio mole over salmon, both as vibrant as ever. Yet neither stains your memory quite like the brick-red pescado tikin-xik, a bass filet bathed in achiote, sour orange juice and xcatic chiles that's wrapped in banana leaves and grilled."
— Miles Clements, Los Angeles Times, Sept. 2, 2010

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DESCRIPTION
You won't typical tacos and quesadillas at Lynwood's La Huasteca, where chef Rocio Camacho draws inspiration from pre-colonial Mexico. The vibrant menu includes everything from pistachio salmon mole and lamb barbacoa served over a plantain leaf to seafood enchiladas and their signature squash blossom empanadas. 
 
"Camacho's zucchini blossom empanadas—a creamy compression of the herbal in the thinnest of crisp skins—are hands down the best in L.A. The sauce of the mancha manteles (aka “tablecloth stainer”) is so subtly intricate, with layers of heat and spice building on each other, that it seems drawn from a civilization's memory bank."
Los Angeles magazine

"There's Camacho's coffee mole over shrimp and pistachio mole over salmon, both as vibrant as ever. Yet neither stains your memory quite like the brick-red pescado tikin-xik, a bass filet bathed in achiote, sour orange juice and xcatic chiles that's wrapped in banana leaves and grilled."
— Miles Clements, Los Angeles Times, Sept. 2, 2010
ADDITIONAL DETAILS
Full bar. Serving breakfast, lunch and dinner daily.

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