El Parian and Corn Tortilla Art

This restaurant is the closest you will get in LA to a typical Mexican lunch joint in Jalisco, where my lovely wife happens to be from. My office is around the corner, and I can tell you that in the 10+ years I have been eating here, the quality has been consistently wonderful, the waitresses and owners friendly, and the beer ice-cold. When you walk in, take a look at that woman making corn tortillas from scratch. Those tortillas are going to arrive at your table piping hot, ready to be rolled up with beef, pork or goat just like at the real El Parian restaurant in Tlaqepaque, Jalisco. And the food is just as good! I think it is most appropriate to begin with the goat, or birria del chivo, because it is hands down, the best dish on the menu. The full order is not too much, and it is possible to tell the waitress what part of the goat you want just like in Mexico. I like the rack and ribs myself, and usually order it with the consomme on the side. The goat is slow cooked in the oven, smothered in chili and garlic, and basted with the pan juices. It has a more pronounced flavor than lamb, somewhat more gamy, but just delicious. Because of my middle age and concerns about my health, I try to eat red meat a couple of times a month at most. Funny, even though I can afford a prime dry aged steak at Nick and Stef's, I would prefer a serving of goat from here any day of the week. I scoop up the meat in a homemade corn tortilla, put a little of the vinegar-based chili sauce and onions on top, and dip it in the consomme. It is awesome and they will bring you endless consomme. I do wish they had the cabeza del chivo, but no luck so far.

The asada plate is a nice piece of marinated strip steak cooked on the charbroiler to order served with beans, rice, and pico de gallo. It is a delicious piece of meat, and is enough for 2 people as a main course. I think that you should order it medium well. It is enough for at least ten tacos. Top quality indeed.

Carnitas are competent, but at times a bit greasy. One full order is huge and my only complaint would be that they don't have the entire pig, it is just the shoulder or the leg. I like the trompa, lengua, costillas, and cuerito. They don't have it here, but if you like carnitas, these ones kick ass. They are crispy, and well seasoned and one order gets you 10 tacos. It is a good deal.

Finally, if you are into menudo and pozole, the ones here are just like your Mexican mother in law makes every time there is a party. The menudo is Jalisco style, meaning no hominy. Order it con pata, and they will put a pig's foot in your bowl. Highly recommended. Pozole will come with tostadas and vegetables, and is loaded with meat.

They will serve you as much beer as you want unless you act like an asshole. I suggest that you have a bottle of ice-cold Bohemia in your hand for the entire meal. It makes me truly happy to see non-Spanish speaking people eating here instead of El Torito and other places where the cooks shit on a plate and call it Mexican food.