La Flor de Yucatan, a Yucatecan bakery with savory prepared food, is made for takeout. Antonio Burgos and wife Rosy opened the regional Mexican establishment in L.A.’s Pico-Union neighborhood in 1971, and son Marc Burgos now leads the culinary charge. They pack display cases with baked goods. During the week, they offer have a small selection of dishes, Yucatan classics like panuchos and cochinita pibil, the achiote stained pork dish that’s available in tacos or tortas. They also line counter space with floor models of special tamales, plus the occasional order of papadzules or stewed meat. It’s hard to know what you might find. The selection varies with the seasons, and even changes to meet the needs of different holidays. They have a wider variety on weekends.
We were lucky enough to snag a never-before-seen chuleta adobada ($5.95), a tender marinated pork chop slathered with a pair of salsas: mild tomato and a tangier, spicier salsa verde. The thin, bone-in meat came with a bin of earthy, smoky refried black beans, vegetable-studded rice, a small salad of lettuce, tomato and cucumber, and a choice of bread or corn tortillas. We opted for the latter, which held up well to sliced chop and condiments.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.