The sun was shining, so I got in a car to Venice beach for Chulita. It was the perfect day to enjoy eating outside close to the sea and I wanted to focus on more Mexican cuisine. (LA is a melting pot for this). Here is another restaurant that focuses on homemade and ‘made from scratch.’ They source everything for their dishes at the Santa Monica Farmer’s Market and all the tortillas are handmade/hand pressed. (Already a good sign). Everything is also organic where possible. Mexican cuisine is one of my favourites and I will always seek out this type of food if I am in THE place to do it.
The menu was small, I like this, generally it’s a sign of an ok place, and no freezer involved. I took to start, the guacamole whilst I waited, what a surprise the portion was the size of Mount Everest. I shouldn’t really complain about it as it was very fresh, but I can never get my head around the huge portions in the US, I don’t want to eat more than my body can take! Anyway… It came with giant tostadas to dip and pico de gallo. The hass avocado itself was very good. I can’t face the avocados we get back at home, they are not as good as this that’s for sure.
I am a taco fiend so obviously I always take tacos if they are available, and it gives me a chance to compare to others. The first being Tinga de pollo (Mary’s free-range chicken, chile morita, cotjia, hibiscus onion). Super fresh flavours, and a generous filling served on top of two homemade tortillas, so when you fold it up it doesn’t make a complete mess all over you. A robust taco.
Then- Pescado (Market fish, Weiser family farms radish, cabbage escabeche, salsa picante, fermented Jalepeno aioli). An excellent balance of flavour and I really enjoyed the Jalepeno aioli lifting the rest of the ingredients. The fish was fresh and cooked perfectly. Served again on two handmade tortillas for ease and taste. This was a satisfying lunch in the sun.
To end, the churros were telling me to eat them, so I did. With a different take on flavour, they were pumpkin pie spiced, vegan and gluten free. Almond milk in there and served with a salted coconut coffee caramel sauce. This flavouring was new to me for churros but think I prefer the original. They were not bad though, well executed, and tasty.
Chulita has a very laid back, beach shack feel, delivering simple, well thought out Mexican dishes. Everything is made properly, and it’s perfect for lunch or a relaxed, easy-going dinner after work. If I find myself in Venice beach again, I will pop in.
