Friday, January 24, 2014

Food Porn Friday- Corazón y Miel

It’s always a daunting task to select celebration locations when all your friends are scattered around SoCal.  We refined our search to some midway point so when the birthday girl suggested the city of Bell I’m like…”Dude, what’s in Bell???”  Evidently one of the hottest establishments to come out of South Gate since Porto’s Bakery aka Potato Balls opened in late 2010. 

Chef Eduardo Ruiz (formerly from the kitchen that brought Animal to the LA forefront) marries Salvadoran staples like carnitas and ceviche with European techniques elevating these down-home comfort Antojitos into the fresh and high-fusion dishes you see below.  So next time someone asks you what’s in Bell?  You can respond with this honkin’ 2lb turkey leg sandwich slathered all up on yo’ face while screaming Eat your heart out honey! (Get it? Hahahah I kill me!)

On the menu today:

Pan con Chompipe:  2 lb. Salvadoran turkey leg sandwich.  Beautiful (albeit a bit barbaric) presentation of this gorgeous piece of turkey with tangy cabbage slaw on top and turkey gravy to drench it all in.  The meat is so tender it literally falls right off the bone allowing you to fork off bits of the bread for the full effect.  I love the addition of the pickled veggies to balance out the salted flavors of the protein.  One of their specialties so I highly recommend this dish.  Especially if you still think Disney’s turkey leg can’t be beat!

Corazon y Miel: The restaurant’s signature dish made of chicken hearts tossed in a honeyed vinaigrette and pickled red onions.  I LOVE chicken heart.  Bite-sized pieces of bouncy, chewy perfection what’s not to love?  Asian cuisine typically has this sucker boiled in broth, deep fried and dipped, or simply steamed and served with other gizzards and liver so I grew up on this delicacy.  I love how Corazon added another dimension layering the sweetness of honey to bring the natural juicy flavors out.  Another MUST order so you’re in the know.

Asado Negro:  Braised Argentine style short rib, white grits, sour peppers, and cocoa.  Another incredible HIT with the balance of flavors.  Sweet and just a bit sour, the short ribs were so tender you could fork it in pieces while scooping up bits of the creamy grits and pepper purée.  A very well-executed dish that could have totally failed had the Chef not charred those short ribs to maintain its smoky crispy skin.  Easily my FAVE dish of the night.

Ceviche de Corazon with shrimp, octopus, burnt peanut, house tortilla chips.  This was the first antojito to arrive at the table and was devoured under 2 minutes flat.  Pretty much the time it took for this to be passed around.  So fresh and flavorful, every ingredient felt like it was just plucked from the sea.  I love the addition of the octopus, another Asian bar food staple, reminds me a lot of what Moms would make at home when Pops is drinking with his buddies.

Churrasco a la Plancha: Angus Culotte steak, house chimichurri, savory roasted pee wee potatoes (served Medium Rare only).  Pickled red onions!  ‘Nuff said.

Wild Boar Chilaquilles with guajillo, roasted carrot crema, queso casera, and fried egg.  Everyone’s favorite dish, like a ‘suped up nacho plate with chitlins galore.  Smart move with the fried egg on the side but they overcooked the yolk so it was a bit too chewy and tough for my taste.  Definitely pub food style...Amazeballz with some shots of tequila though, just sayin’.

Patatas Fritas: House potato chips and scallion ash dip.  What’s scallion ash you ask?  Chef roasts whole scallions up to charred perfection then processes them in a blender with cream and Spanish seasonings.  The result?  One of the most sophisticated and simple dishes that I’m dying to remake for a Superbowl party.  Another crowd pleaser, chips and dip.  Easy peasy, no?  One way to find out!

Dulce de Puerco: Bacon, dates, whipped cotija cheese, and mustard seed cider.  Bacon wrapped dates is not new to any foodie’s gastronomical vocabulary but when it’s garnished with what looks a lot like mashed potatoes and gravy, it’s sure to sustain in my mind as a fresh new way to spin an old fave.  Sweet and savory, crunchy and mushy, my two favorite flavor profiles, don’t you know me by now?

Ensalada de Cueritos: Pig skin 2 ways, chili con limon, candied citrus zest served with a 4oz. taster of ommegang wit.  Brilliant!  Bar food beer pairings:  such a smart way to feature the pig.  Especially when that tiny terrine of gelatinous skin strip may not seem like the most appealing thing on the menu.  I was surprised to find the crunchy texture still intact from boiling the ears for a good length of time.  Felt like a very spring-inspired dish.  And of course I could never say no to some deep fried chicharrones!  Super dry and lightly salted, perfect for munching in between those shots!

With all that protein we desperately needed some leafy greens but opted to order this cold street corn salad on the side instead.  Light and refreshing but a bit heavy handed on the cream.  Again, the pickled onion is what balances it out so I’m not hating one bit.

Salmon, black mole, cassava, pickled cauliflower, red onion, and almonds.  Sadly, I didn’t get a chance to taste this dish but from what I gathered it was NOT a standout.  “Boring”, “Predictable”, “Nothing special” was tossed around the table so I’d probably pass if I were you.


6626 Atlantic Ave.
Bell, CA 90201
(323) 560-1776


*Insider’s tip:  Located only 10 minutes away from Downtown LA in a very suburban part of Bell, it’s not as seedy as you might expect judging from the surrounding neighborhood.  Definitely not a place for kids (although we did bring along baby and brought our own high chair), they do take reservations and is definitely accommodating to large groups.  The space has a very relaxed and casual vibe making it a perfect bar hangout to chill with your homies  Make an effort to hit the bar first and hang out with the bartender as they make some of the most incredible tequila-based cocktails I’ve ever had without having to create one myself.  Definitely order the Salsa Verde signature cocktail made with jalapeno infused tequila and what else??? Yup, you guessed it:  Salsa Verde!  Say whaaaaat???  Trust, you won’t be disappointed!*

Happiest of Fridays to you my lovely readers!!!
Hope it's a fun and festive weekend wherever you are~

Bon appétit mes amis!


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8 comments:

Eline said... Best Blogger Tips[Reply to comment]Best Blogger Templates

This must have been so good. Oh lord.

Denysia Yu said... Best Blogger Tips[Reply to comment]Best Blogger Templates

The food looks really good! :)

xxDenysia Yu
http://thatlaitgirl.com

Shannon Boyce said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Oh my goodness. Your pictures always make my mouth water! I really wish I had stopped here when I visited LA in the fall!
the-creationofbeauty.blogspot.com

Sharlynn Ng said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Soo hungry, I absolutely love how the dishes seem to be filled with grill component. The sound of picked red onions seems soooo yummy and I absolutely think I'd order the same dishes, especially the chicken heart salad!

Sarah Rizaga said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Lovely post.

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Putri Valentina said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Those food look super super delicious!

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Bowie Mok said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Gorgeous photos! Wish I lived in LA and could try out that restaurant....

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๑۩ﺴ PINKtistic ﺴ۩๑ said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Wow, the food looks ddelicious! !

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Give it to me...gimme that funk, that sweet, that gushy stuff :D

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