Good Food

Sinaloan Cuisine

Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold eats chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that's grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park.

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By Evan Kleiman • May 12, 2014 • 1 min read

Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold eats chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that's grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park. Another restaurant he recommends is Cenaduria Gumacus Sinaloa Grill in South Gate, where he samples smoky marlin quesadillas, machaca and cheese-stuffed enchiladas a la Sinaloense. Sinaloa is state in Mexico and is located near the Pacific Coast.

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Evan Kleiman
host 'Good Food'
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host and producer, 'UnFictional'
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Jennifer Ferro, President, KCRW, Los Angeles
Thea Chaloner
Supervising Producer, Good Food

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Food & Drink

Good Food

Sinaloan Cuisine

Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold eats chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that's grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park.

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Good Food

Sinaloan Cuisine

Pulitzer Prize-winning food critic and LA Weekly columnist Jonathan Gold eats chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that's grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park.

Share