La Tia Chef Relocates to La Huasteca

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Chef Los Angeles

Rocio Camacho is building a reputation for a flavorful Mexican repertoire that goes beyond mole.

The Glutster recently discovered that Chef Rocio Camacho, who put “La Tia” in Moles La Tia, can now be found in the kitchen of La Huasteca, the five-year-old anchor tenant of Lynwood’s Plaza Mexico. The chef, who dazzled bloggers and critics like Jonathan Gold, has imported her creative Oaxacan moles, pairing a coffee and Kahlua mole with shrimp and passion fruit mole with a scallop-filled crepe. On Tuesday night, she invited bloggers to preview some new dishes inspired by a recent visit from a Yucatan chef. Examples include Panucho Yucateco, a black bean-filled corn tortilla topped with cochinita pibil; and Pescado Tikin-Xik, a grilled snapper fillet served in a banana leaf, slathered with an achiote, sour orange and habanero sauce. For dessert, Camacho is making carrot flan spiked with habanero and rice pudding ringed with a pool of tomatillo jam. Aguas frescas include cucumber with chia seeds and an orange option loaded with pit-heavy ciruela fruit.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

wait…does this mean that Moles La Tia won’t be serving those wonderful creative moles anymore?

Sophia, as far as I know, they’re still serving moles at Moles La Tia, they just won’t be made by their creator.

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