In Bizarre Foods Los Angeles, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Los Angeles’s food scene.
ANDREW ZIMMERN LOS ANGELES DISH – Short Rib Tacos
WHAT IS IT?
Koji presents the sensational short rib tacos, a fusion of Korean BBQ and Mexican culinary styles, capturing the town’s attention. The dish features two tortillas expertly griddled to achieve a satisfying crispness. The star of the tacos is the marinated, grilled, chopped, and further cooked Korean BBQ meat. Accompanying the flavorful meat is the salsa roja, featuring a hint of spice from small chili peppers.
WHERE IS IT?
Kogi Food Truck
300 S Grand Ave, Los Angeles, CA 90071, United States
Los Angeles, United States
NOTES – DELICIOUS DESTINATIONS LOS ANGELES
Korean BBQ revolves around flavorful marinades that incorporate a variety of ingredients, such as soy, fermented bean paste, chilies, ginger, garlic, sesame oil, and rice wine vinegar. In contrast to the slow-cooked American style, Korean BBQ is swiftly grilled over high heat, allowing the beef to sear and lock in its delicious juices and flavors. The ingenious idea of incorporating it into a taco adds a delightful twist to this culinary masterpiece.
Unfortunately, this restaurant had closed its doors.
ANDREW ZIMMERN LOS ANGELES DISH – Pink’s Hot Dogs
WHAT IS IT?
Pink’s Hot Dogs, led by Richard Pink, proudly serves their signature creation: the bacon chili cheese dog. This iconic menu item, which has stood the test of time, remains one of the most beloved choices among customers. It all begins with a steaming bun, accompanied by a delectable 9-inch all-beef hot dog that delivers a satisfying snap with each bite. The condiments follow a specific order: mustard, onions for added crunch, and the renowned world-famous chili. To enhance the flavor profile, chopped tomatoes and cheese are generously added, culminating in the perfect finishing touch of three strips of savory bacon.
READ MORE: ANTHONY BOURDAIN LOS ANGELES: ALL OF THE RESTAURANTS PICKED ON PARTS UNKNOWN
WHERE IS IT?
Pink’s Hot Dogs
709 N La Brea Ave, Los Angeles, CA 90038, United States
Los Angeles, United States
NOTES – DELICIOUS DESTINATIONS MILWAUKEE
Pink’s Hot Dogs is a bustling establishment that serves an impressive daily average of 1500 to 2000 hot dogs. Their extensive menu boasts a selection of over 35 varieties of hot dogs and 12 types of burgers, ensuring a unique culinary experience with every visit. Situated near the vibrant intersection of La Brea and Melrose, Pink’s has evolved from its humble pushcart origins to become an esteemed Los Angeles institution.
READ MORE: ANTHONY BOURDAIN LOS ANGELES: ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
ANDREW ZIMMERN LOS ANGELES DISH – French Dip Sandwich
WHAT IS IT?
The French Dip sandwich, despite its name, does not originate from France. The preparation is simple: thinly sliced meat is placed on a roll and dipped in a flavorful au jus sauce, which consists of the meat’s own juices. There are two options for ordering the sandwich: a single dip, where only the top bun is dipped, or a double dip, where both the top and bottom of the roll are submerged. Creating the dipping broth is a time-intensive process that begins with roasting the beef alongside fresh vegetables and a secret blend of spices. To ensure even cooking, the meat is elevated in the pan. Prior to roasting, it is seasoned solely with salt and black pepper. Once the meat is sliced and ready for service, the pan’s hot juices are immediately utilized to roast another batch of beef. In large simmering stock pots, the restaurant crafts its beef broth from scratch, requiring a 24-hour cooking period. The pan drippings are then incorporated, and the mixture continues to cook for an additional 24 hours. Philippe’s slow-cooked dipping broth imparts a distinctive complexity that sets their sandwich apart from the competition.
WHERE IS IT?
Philippe The Original
1001 N Alameda St, Los Angeles, CA 90012, United States
Los Angeles, United States
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In 1908, a fortuitous incident occurred when chef Philippe accidentally dropped a sandwich roll into a pan of hot roast beef drippings. Rather than rejecting the unconventional creation, his hungry customers embraced it and found it to be even more satisfying than their original orders. This inspired Philippe to leverage his French culinary expertise and create a recipe for the ideal dipping sauce, resulting in a truly remarkable culinary innovation.
ANDREW ZIMMERN BIZARRE FOODS DELICIOUS DESTINATIONS LOS ANGELES DISH – #19
WHAT IS IT?
Langer’s #19 is a delectable combination of pastrami, Swiss cheese, crunchy coleslaw, and Russian dressing served on rye bread. At Langer’s, the pastrami is meticulously steamed for three hours to ensure tender meat by breaking down the connective tissues. Every aspect of slicing, stacking, and presentation plays a crucial role in crafting the perfect sandwich. Norm, the diligent creator, meticulously assembles each #19 on rye bread. Generously piled with half a pound of hot pastrami, the sandwich is topped with two thick slices of Swiss cheese that melt from the heat of the beef. Completing the masterpiece is a vinegar-based coleslaw. Finally, the sandwich is expertly sliced, plated, and accompanied by a pickle.
WHERE IS IT?
Langer’s Delicatessen-Restaurant
704 S Alvarado St, Los Angeles, CA 90057, United States
Los Angeles, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS LOS ANGELES
While pastrami on the East Coast is typically crafted from beef brisket, a cut taken from the chest muscle plates of the steer, West Coast-style pastrami often originates from a region near the navel. This alternative cut is favored by some for its perceived juiciness and its ability to be cooked to a tender texture more easily.
BIZARRE FOODS DELICIOUS DESTINATIONS LOS ANGELES DISH – Tamale Mole
WHAT IS IT?
Tamale Mole is a delectable dish consisting of a banana-wrapped tamale filled with shredded chicken and generously smothered in mole negro—a velvety, dark sauce infused with Mexican chocolate and chili peppers, lending it a rich flavor and distinct color. This intricate sauce requires a combination of 20 ingredients, including handcrafted Mexican chocolate, to achieve its exquisite taste. The cooking process begins with sautéing garlic and onions, followed by the addition of spices like cinnamon, black pepper, oregano, and bay leaves, as well as a special bread for added texture. Once the mixture is toasted to a golden brown, it is transformed into a thick, nutty paste using a grinder. The paste is then returned to the stove and combined with cooked pureed tomatoes, chicken broth, and Mexican chocolate. Grounded chili peppers are added to lend the mole its signature black hue. After boiling and cooling the mole to room temperature, it is time to prepare the tamales. Instead of using cornhusks, steamed banana leaves are used as wrappers, infusing the masa with a subtle nutty flavor. Making tamales is a traditional activity that often involves multiple family members. Once the fillings are folded inside the banana leaf wrappers, foil is used to hold the tamales together while they steam for approximately 45 minutes. Finally, the steaming tamales are drenched in additional hot mole and sprinkled with sesame seeds before being served, providing a delightful and satisfying culinary experience.
WHERE IS IT?
Guelaguetza Restaurant
3014 W Olympic Blvd, Los Angeles, CA 90006, United States
Los Angeles, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS LOS ANGELES
Oaxaca’s state in southern Mexico renowned for its ancient and authentic meso-american food. Before europeans have step foot in this new world, oaxacan’s are cooking up of gourmet dishes sophisticated as anyhing youll find around the globe.
READ MORE: ANTHONY BOURDAIN LOS ANGELES: ALL OF THE RESTAURANTS PICKED ON THE LAYOVER
BIZARRE FOODS DELICIOUS DESTINATIONS LOS ANGELES DISH – Cobb Salad
WHAT IS IT?
The Cobb salad, a national icon born in Los Angeles, features a creamy Italian dressing as its foundation. The dressing is carefully crafted with cottonseed oil, which lends a light and neutral flavor, along with salt and red wine vinegar for a balanced taste. Meanwhile, the salad takes center stage, with the addition of avocado, bacon, blue cheese, green onions, hard-boiled eggs, tomato, and diced chicken breast. This combination of ingredients creates a crowd-pleasing ensemble that delights the palate.
WHERE IS IT?
The Grill on the Alley
9560 Dayton Way, Beverly Hills, CA 90210, United States
Los Angeles, United States
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The Cobb salad originated at the renowned Brown Derby restaurant, a historic establishment in Los Angeles. It was created in 1937 by the restaurant’s owner, Bob Cobb, during the early hours of a Hollywood morning. As he rummaged through the refrigerator, he gathered lettuce, hard-boiled eggs, cheese, tomatoes, chives, and avocado, and upon catching the aroma of cooking bacon, he decided to include it as well. Bob combined these ingredients, resulting in a delicious creation which he then shared with his friend, Sid Grauman.