This week's recommendations include Taiwanese breakfast in the San Gabriel Valley and chicharrones and chile poblano croquetta in West Hollywood.
are made for giants. The immense cracklings appear fluffy and pale, curled tightly around the edges. A single piece may be large enough to last the duration of a drive across town.
They’re sturdy but not hard, crisp but dissolving into air once you take a bite. They’re dusted in salt and vinegar powder, and there’s no need to dunk them into guacamole, despite theWhile chef Samantha Quintero spent most of her culinary career in Los Angeles cooking Thai food at, the menu at Bombo is an homage to her Mexican immigrant parents and their pursuit of the American dream.
“I just remember growing up, no matter how much my parents worked, our family time would always revolve around food,” she said. “I remember at the park, my dad would grill the meat my mom marinated in beer, or my mom makingQuintero grew up eating pork rinds with lime, chile and salt. For Bombo, she boils the skins, trims the fat, dehydrates them overnight and then fries the chicharrones.Chile poblano croquetta from Bombo in West Hollywood.
Quintero makes a croquette base and folds in roasted poblano peppers, cumin, coriander, cayenne and paprika and then sets it with gelatin so it’s easy to scoop and mold. She fills the spheres with Monterey Jack, Oaxacan and Parmesan cheeses, then drops them into the fryer. They’re platted with a smear of vibrant green mojo sauce full of blanched cilantro, parsley and oregano.
The crisp golden balls collapse into melted cheese and peppers, more reminiscent of a gourmet jalapeño popper than chile relleno. Call them whatever you like, they’ll be gone in seconds.Bombo, 603 N. La Cienega Blvd., Level 2, Los Angeles, 855-9955,
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