Competition was especially fierce to determine this week’s Dose of Vitamin P, with three viable contenders. Last Thursday, the Sustainable Business Council of Los Angeles (SBCLA) hosted “Fiscally Green Cuisine,” and chef Neal Fraser (Grace, BLD) graced squares of nettle polenta with braised Niman Ranch pork. I finally got a chance to try Cake Monkey’s bacon cheddar sage scone at Commissary, and it was a pastry befitting Elizabeth Belkind’s considerable talents. Still, it was Mariscos El Tetos that delivered the week’s ultimate dose of Vitamin P: toritos.
Mariscos El Tetos is one of the most inventive seafood trucks in the city, and its masterpiece may very well be the toritos. The grilled bacon-wrapped Anaheim pepper was packed with sautéed shrimp and Monterey Jack cheese. The crunchy pepper, sweet shrimp and molten cheese played very well off of the crispy strips of smoky bacon. The crunchy, outrageous pepper appeared with a refreshing salad of shaved radishes, tomato, cilantro and cabbage, all dressed in crema.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.