|Order this one!|
The chef/owner Jimmy Shaw was there to explain to us his inspirations behind the menu while we sip tequila infused with kiwi and a hint of Chili.
This is a Veracruz-style crab tostada with fresh avocado. This dish came from the Southern part of Veracruz where there are great Spanish influences, as evidenced by the use of capers in the dish.
The other two options were Crema de Chile Poblano soup with Queso fresco and Ensalada de flor de Jamaica (spinach, pink grapefruit, red onion, toasted hibiscus petals, caramelized sesame seeds, hibiscus vinaigrette) with candied Jamaica flowers.
Now, on to the second course.
I ordered the Enchilada de Hongos Silvestres y Huitlacoche (Wild mushrooms and huitlacoche stacked enchilada, tomatillo cream sauce)
Pechuga de Pollo en Mole Verde de Michoacan (chicken breast in green mole of Michoacan, white rice, black beans)
The last is Carne Tampiquena (Butterflied filet mignon, roasted Poblano chiles, cheese enchilada with mole poblano, fresh guacamole, black beans).
There were also three dessert options but we only got two of them since one of the people at the table couldn't handle sugar.
I ordered the Crepas de Cajeta (warm goat's milk caramel crepes, caramelized pecans, whipped cream)
Caramel in Mexico is usually made with goat's milk and despite looking like the crepes are completely doused in caramel, the caramel is not overly sweet and thick as to overwhelm everything.
Cheesecake de Guayaba (guava cheesecake)
The other dessert option was Churros con Salsa de Chocolate Abuelita (typical Mexican drinking chocolate infused with cinnamon). Jimmy Shaw explained that Churro came from Spain to Mexico while chocolate came from Mexico to Spain!
Hope this helps you in deciding if you should go to Loteria Grill for DineLA and what to order there if you do. Enjoy Restaurant Week!