|Garnachas, Guatemala's answer to sopes, at Amalia's|
Take dishes familiar to Angelenos like tamales and chile rellenos and add a tropical feel with avocado, plenty of plaintains and a distinctive set of spices, and you’ve got Guatemalan cuisine.
Starters include tamales that differ from the large, corn-husk wrapped Mexican varieties: Tamales de chipilin are small ones with no filling, made for dipping, while chuchitos are small and filled with chicken or pork. Another good starter is garnachas, fried sopapilla-like discs topped with ground beef and curtido, or cabbage salad.
|Amalia's sampler plate with longaniza sausage, carne asada, chile relleno and more|
For a taste of several main dishes, try the Plato Amalia ($19). The good-sized sampler platter includes Carne Adobada—deliciously tangy pork marinated in Guatemalan spices; carne asada; local Longaniza sausage with pork, green onion and mint; and a chile relleno stuffed with ground meat and vegetables that’s lighter than the Mexican version. Alternate bites of the meats with flavorful refried black beans, fried plantains, guacamole and freshly-made corn tortillas.
Amalia’s, 751 N. Virgil Ave., 323-644-1515
that sampler plate is huge. i am so ready for one.
Just from the pictures alone, I definitely have to make a trip.
Definitely on the neighborhood to-try list. Hope they can make it on that cute little corner spot; it's proven to be a tough location for a few previous occupants, but that might also have more to do with the quality of the product offered.
Sounds fabulous. Thanks for the tip.
I love trying new foods from all over world. I'm really looking forward to trying this place out. :)
You spelled Guatemala correctly then didn't spell it right then back to wrong...then right again! ughhh!!
I been living in LA for 20 years I was born in Guatemala and let me tell you that the food in this place taste even better then the food you eat in Guatemala.I love Churrasco,Carne Adobada and Atol de Elote,,,
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