Tuesday, October 11, 2016

Lola's Mexican Cuisine (Long Beach, CA)

by @btsunoda

Two friends of mine both suggested that I try Lola’s Mexican Cuisine in Long Beach. Since I highly respect the opinions of both, I was happy when I was invited to this restaurant.
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Lola’s Mexican Cuisine is family owned and operated. They acquire organic local meats, sustainable seafood and local produce to prepare quality fresh food. “Modern Mexican Cuisine” is probably the best way to describe their cooking. The interior has a nice mix of different seating: booths, communal tables, and seating by the bar. Bold colors and eclectic Mexican folk art almost make it seem like you are inside of a restaurant in downtown Guadalajara.

Their Mexican Street Corn is an upscale version of elote.
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Fresh heirloom corn is removed from the cob, toasted and mixed with crumbled cotija cheese. Garlic aioli is drizzled on the top and chile powder is then applied. It is served in a small cast iron pan and was bubbling when it arrived at my table. Gone was the worry of biting into a corn on the cob only to see corn flying after you bite into it!

While I’ve had many variations of tacos, the “El Trio” taco combo sounded like something I would enjoy.
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Three handcrafted tacos were served: carnitas, birria and chicken mole. I always associated birria with goat and I was amused that Chef Luis Navarro’s abuela (grandmother), wasn’t fond of goat. Her version of birria was made with a mixture of pork and veal. The chicken taco consisted of grilled chicken mixed with mole poblano. It was topped with red pickled onions, toasted sesame seeds and pepitas. The birria taco was topped with roasted salsa, onions and cilantro. Last was a carnitas taco with roasted habanero salsa and sliced avocados. My impressions of the tacos? Hands down the chicken mole was my favorite. The mole poblano had bold flavors and because of its thick sauce, I’m certain that it had been simmering on the stove for a long time. The carnitas were tasty and had crispy ends; that’s how I like them prepared.

One of my friends strongly recommended their sea bass.
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It was a pepita-encrusted pan-grilled striped sea bass, which came with julienned grilled zucchini and rice in a roasted poblano cream sauce with pico de gallo. The fish was fresh, fork tender and extremely moist inside. I thought that the julienned zucchini with poblano cream sauce perfectly complemented the fish.

Other items that intrigued me: Chile Ancho and Blackberry Sticky Ribs, Butternut Squash Enchiladas and the Pork Chops in Blackberry Mole, definitely creative!

The Horchatini is their version of a spiked Mexican Horchata.

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It is made with Kraken Black Spiced Rum, Fireball Cinnamon Whiskey and housemade horchata. With the amount of spices in this drink, the drink was quite complex. However, the cinnamon and horchata flavors were prevalent making this a delicious drink.

I also enjoyed the Spicy Watermelon Margarita.
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Puréed watermelon, agave nectar, muddled jalapeño and housemade limonada were blended together to make a refreshing summer drink.

Happy Hour is Monday through Friday, 3 p.m. - 6 p.m. and is quite popular. They have a selection of $5 margaritas and mules, and $8 martinis. Select appetizers are 50% off.

Lola's Mexican Cuisine
4140 Atlantic Ave
Long Beach, CA 90807
(562) 349-0100
http://www.lolasmexicancuisine.com/
Lola's Mexican Cuisine Menu, Reviews, Photos, Location and Info - Zomato
In addition, Lola’s Mexican Cuisine has another location on 2030 4th Street in Long Beach.

1 comments:

Hristo Yanev
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