Cocina Condesa

2 Reviews on “Cocina Condesa”

• Tiffany Aguayo

  This place serves horrrrrible food.If you know Mexican food you would defiantly be like what is this!!???!!I was super excited to finally make it and then they flushed my excitement down the toilet.-clean restrooms at least lol-Big venue-I came here three times and I never wrote a review on Yelp because I wanted to give them more chances. Sorry this is it.The first time (a month after it opened): tried some good drinks, the bartenders were nice. The food was a ok, I ordered the mole enchilada with rice (rice was old), and we ordered different tacos, they were all meehhhh.But at least the service, ambiance and drinks were good.Second time: the drinks were awful, the service was awful, too many people and servers all over the place. Food was bad.The rice again stiff, the meats were way tooooo salty. I liked the ambiance but now it was way different, and not a good different.Third time: everything awful! Not coming here again unless it’s for margaritas. I don’t know what happened this place could of been better, the idea was good.

  September 20, 2017, 5:28 pm

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• Jill Weinlein

  There have been big changes here – the General Manager, the Chef and the executive mixologist. What happened? The new GM Michael Fields is very nice. He managed the Oceanview Cafe in Montrose, before working here. He’s a great guy and will hopefully keep this Ventura Blvd. Cocina packed with happy diners.The new chef Eddie Garcia is keeping many of the original chef’s creations.I took three friends last night with me, to see if the food and cocktails were as spectacular as they were last summer when this colorful cantina first opened. All I can say is some things are the same and some things are different. Same- Fun and colorful interiorGone – Chef Vega’s guacamole with toasted crickets on top. Where else in LA can you eat smooth guacamole with crunchy crickets?Same- Boyz in the Hood barrio-inspired drink in a paper bag. Gone- Mixologist Gilbert Marquez who created this cocktail. Same- tortilla chips with a smokey habanero salsaGone- red, green and yellow chipsSame – wooden serving plates When you order the ahi tostaditos it arrives with sliced jicama as the tostada shell- not a tortilla type of shell. It’s a Healthier option.The empanadas are quite good, however the street corn was a little too al dente and didn’t have a balance of butter/aioli, cotija cheese and spice. Too much aioli overpowered the sweetness of the corn.I liked the mushroom and butternut squash street tacos. They are presented in one thick corn tortilla, verse most restaurants double their tortillas, because they are so thin and would break apart after the first bite. For big plates the short rib Birria were tender and sat on a mound of smooth potatoes. The grilled frise was a nice earthy touch. There was a kick of spice in the beef and chicken fajitas. It’s served with a small bowl of rice and small bowl of beans. The tortillas are handed to you wrapped in aluminum foil. Open Monday’s with 50% off MezcalTaco Tuesday at 5 pm with any two tacos for $5Lunch and dinner dailyHappy Hour is 3 to 6:30 pmBrunch on Saturday and Sunday dineandtravel.wordpress.com

  June 6, 2016, 11:36 pm

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