Chichen Itza

Americas - USA West Los Angeles
34

Was in the area again over the weekend, and due to this thread, decided to revisit, though already previously deemed this place no better than XYZ, and really not worth the QPR + wait.

Called in an order of grilled sausage and poc chuc tacos and was told it’ll take 25 minutes. Lolz and canceled.

Seriously, wtf are they doing back there? It was well after the lunch crush and the food isn’t holy or anything (yes I’ve had the chicken asado, the pok chuc, the pibil + chicharron, and the oft touted grilled habanero salsa, blah blah blah).

Went to a barbacoa de borrego joint down the street and knocked out 2 tacos in 5 minutes, called in a Belcampo burger, ate the tacos and got the Poverty Burger in my hands in less than 25 min…

So, PFFFPT, F that noise.

35

They do that thing where they say it’ll take 25 and it often takes 10…

1 Like
36

Yeah, I once called in an order while 5 minutes away, and they said it’d be 25 minutes. I showed up in 5 minutes expecting to just chill there, but asked to pay when I got there and it was already ready… idk why they say it will take so long exactly.

37

Karma is a bitch, isn’t it?

2 Likes
38

Not at all; the barbacoa was far superior than anything to have come out of Chichen’s kitchen. Hangry wins every time, unless you’re David Chang.

If you’re going to game my time, you’re going to never get my money. Also, this isn’t the first, nor last time, FTC will fail its constituents.

1 Like
39

Yeah. I have never encountered a huge wait for food there. Ther Poc Chuc is pretty good, but on weekends, the only thing to get is the Lechon in the morning. Torta or taco. Otherwise, you are better off at Flor de Yucatan for pretty much everything else.

–Dommy!

40

Wonder why you say that?

To my palette the grilled habanero salsa at CI is much better than the habanero sauce at FdY. Better tortilla’s, much better rice and beans, and plantains at CI…

What is it about FdY that makes it stand out to you? The only exception for me is the asado negro, which CI doesn’t offer.

41

Cochinita is better. The Kibis are better. The panuchos are better. Even the pickled onions are better. As you noted, the also have Chirmole with a proper but. CI is very good, obvious the dining experience is a bit better. But overall for the taste and layers of flavor that I grew up with, FdY is more like home.

–Dommy!

42

I don’t suppose you can describe what “better” means in this context (as opposed to preference)? I don’t mean this in a snotty way…I’m a WASPY mofo so I have no legs to stand on, but when you say FdY tastes like home, does that mean you grew up in the Yucatan?

What do you think of el Faisan y el Venado?

43

Yes. Born here. Summers there.

Haven’t been. They don’t have Kibis on the menu and everytime I’m the area, not in the mood. Yucatecan is rather a complex and can be a heavier food (especially the way most places serve it, it doesn’t have to be that way at all) so we tend to make it home, which just happens to be right by FdY and CI.

–Dommy!

44

They do, spelled “kivis”. I haven’t been, though.

45

Kivis!! omg. What a bad sign.

–Dommy!

46

Being a non-Spanish speaker, I hope this isn’t a stupid question, but I’ve seen certain words have alternate spellings, like ceviche and cebiche. Is the fact that a place spells it kivis instead of kibis a potential indicator that it’s not going to be authentic or good?

47

I have never in my extensive travels in the Yucatan, including Quintana Roo and Campeche have NEVER seen seen it spelled that way. We take our Kibis VERY seriously (Now there are even Kibi centric restaurants). I understand maybe spelling it the Lebanese way (Which is where they come front) but to me this seems like a place that was opened up by Yucatecan Ex-Pats which might be a bit removed from the culinary traditions. (Which accounts for most Mexican restaurants owners, a good taquero and restaurant owning family can do very well in Mexico, especially Yucatan, so they tend to stay put). A good Kibi takes a certain touch (It’s not just deep frying a meatball). The ones at CI are atrocious because of it. I’ll probably still give them a try, but expectations are definitely lowered.

–Dommy!

48

Oh, c’mon.

Live a little.

Haven’t you ever had “flied rice” at Chinese restaurants …

That said, I would never order, much less eat, “fried mice” … even if it was a misspelling.

1 Like
49

What should a good kibi taste like exactly?

50

One morning in 2007 when Dommy, her primos & I were on the road to Chichen Itza (the real one), we stopped for gas at a 7-11 just outside of Merida. There was an older woman who seemed to appear out of nowhere will a large plastic container filled with Kibis. The were like a fist-sized plastic football. the exterior was a crispy shell of bulgur with a meat/spice/bulger filling. She split it and filled it with a spicy curtido. it was one of the most wonderfull things I’ve ever eaten. Unfortunately the ones I’ve sought out at Yucatecan places seem to have the shape and texture of a hockey puck. the one in LA I’ve found which is sort of in the ballpark is the fried Kibbeh at Almaza on Venice at National.

1 Like
51

Great food tale.

I loved the food all along the Ruta Puuc when we trekked it a while back…

52

Despite Chichen Itza not passing muster here, I still quite enjoy it. There is no finer salsa in all of LA than the grilled habanero to my palate. Their specials are also getting more adventurous with whole fish, relleno negro, and taco arabes.

I was there mainly to fill a craving for cochinita pibil and plantains topped with the magical grilled habanero salsa, so not too thrilling of a trip, but photos for those interested:

Juicy, fragrant, porcine bliss spiked with pickled onions.

1154×866 278 KB

Excellent simple beans and rice:

1154×866 251 KB

Perfectly grilled plantains with a crispness and bit of char that makes them irresistable:

1154×866 300 KB

Fresh tortillas, which feel like they are being made out of better masa than in the past. More intense corn flavor, and have chew to them whereas I recall they used to be a bit drier in the past and tear easier, really great:

Weekend-only relleno negro special. This was pretty interesting. Huge pork meatballs with a hardboiled egg inside plus a hodgepodge of fresh turkey meat. The meatballs almost seemed to taste of rosemary, and the turkey was sort of plain and not exorbitantly seasoned, but quite juicy and tender. The black broth was very thick and flavorful, though quite mild. It is a surprisingly “American” tasting dish, almost reminds me of Thanksgiving dinners in its flavor profile. Nice when amped up with some salsa and tortillas, or good by itself in a sense. Not mind-blowing, but certainly intriguing at the very least:

1154×866 305 KB

Bottle of magic sauce:

866×1154 306 KB

My favorite horchata in LA, not too sweet, thick, yet not overly viscous:

866×1154 322 KB

The presentation, execution, and flavors continue to feel at least a level or two above the price point. I believe Chichen Itza will always be one of my favorite places to dine in LA, even if other places do things better. No one has that salsa as far as I can tell.

2 Likes
53

I’ve yet to find better panuchos. And that whole octopus that you need to order in advance has no equal as far as I know.