{"id":339707,"date":"2026-05-31T01:44:22","date_gmt":"2026-05-31T01:44:22","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/339707\/"},"modified":"2026-05-31T01:44:22","modified_gmt":"2026-05-31T01:44:22","slug":"la-slept-on-guatemalan-food-these-5-restaurants-prove-it-was-wrong","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/339707\/","title":{"rendered":"LA slept on Guatemalan food. These 5 restaurants prove it was wrong"},"content":{"rendered":"

This story<\/a> first appeared on The LA Local<\/a>.<\/p>\n

Four years ago, Adan Matul was selling a Guatemalan sweet bread called pan de Xela, out of a street cart in the San Fernando Valley. Now, Matul and his family run El Sabor Aut\u00e9ntico de Xela<\/a>, a Guatemalan restaurant and bakery in Chatsworth.<\/p>\n

Matul opened the restaurant in February with his partner, Yolanda Barrios, and her daughters, Hellen Rodas and Selena Barrios. The family works together every day to bring dishes and pastries from their ancestral home of Quetzaltenango.<\/p>\n

\u201cEverything we serve here is a reflection of our roots \u2014 the dishes our parents cooked, what we snacked on, the bread we had with our coffee,\u201d Matul told The LA Local. \u201cWe want our bread and dishes to evoke memories of home, the warmth that we felt eating our mothers\u2019 food.\u201d\u00a0<\/p>\n

Keep up with LAist.<\/p>\n

If you’re enjoying this article, you’ll love our daily newsletter, The LA Report. Each weekday, catch up on the 5 most pressing stories to start your morning in 3 minutes or less. <\/p>\n

\"A<\/p>\n

A basket of Guatemalan breads from El Sabor Aut\u00e9ntico de Xela.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

The demand that led to El Sabor Aut\u00e9ntico de Xela opening its doors reflects a broader shift in L.A. Los Angeles County is now home to the largest population of Guatemalans outside of Guatemala, with more than 280,000 residents<\/a> as of 2025 \u2014 a roughly 35% increase<\/a> over the past decade. As the community has grown, so has the visibility of its food, even as many Central American immigrants face increased immigration enforcement<\/a> and political pressure.<\/p>\n

\u201cWe\u2019re living in a time where so much systemic harm has been done to our people,\u201d Rodas said between greeting customers at the restaurant. \u201cWe\u2019re told we need to assimilate to thrive in this country, and that mindset took so much of my cultural identity when I was a child. Part of my healing has happened through working here.\u201d<\/p>\n

Growing up Guatemalan American in Los Angeles, I know that feeling. For years, food from our homeland was hard to find \u2014 even in one of the most diverse food cities in the world.<\/p>\n

That\u2019s no longer the case.<\/p>\n

Across L.A., dishes like pepi\u00e1n, garnachas and tapado are moving from the margins to the mainstream. What was once hidden is now defining neighborhoods.<\/p>\n

These five restaurants capture that shift.<\/p>\n

No. 5 Puchica Guatemalan Bar & Grill<\/p>\n

\"A<\/p>\n

Tapado, a Garifuna recipe popular among the Guatemalan community residing in the Caribbean coast, served with rice and a Mojarra Frita.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

Walk into Puchica<\/a> and you\u2019ll likely spot a wall of photographs \u2014 Lake Atitl\u00e1n, Antigua, Tikal. There might be live Chapin music filling the room. There will definitely be some of the best Guatemalan food in L.A.<\/p>\n

Owner Ronan Lurssen, a native of Suchitep\u00e9quez, and his wife, Taryn, have made it their mission to bring regional Guatemalan cooking to Los Angeles \u2014 and that means going beyond the usual menu.<\/p>\n

Puchica is one of the few restaurants in the area serving tapado, a coconut-based seafood stew from Guatemala\u2019s Caribbean coast. The dish traces back to Garifuna communities \u2014 Afro-Indigenous people whose roots come from West African survivors of shipwreck and the Indigenous Kalinago and Arawak people.\u00a0<\/p>\n

The tapado here delivers on that lineage. The broth is rich and creamy, the seafood layered with deep umami flavor. It arrives with rice and mojarra frita \u2014 a whole fish, scored, garlic-lime marinated and fried until the skin shatters and the meat pulls clean. The plate comes with tortillas to make fish tacos that you should definitely dip into the broth. It\u2019s a dish that demands you slow down and find comfort in the experience of finishing everything on the plate.<\/p>\n

San Fernando Valley
4523 Sepulveda Blvd., Sherman Oaks\u00a0<\/p>\n

No. 4 Mi Cocinita Chapina<\/p>\n

\"A<\/p>\n

Carne Guisada from Mi Cocinita Chapina served with a salad, rice, and mash beans. The Guatemalan dish on the left corner is called Hilachas, a shredded beef stew.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

Mi Cocinita<\/a> is a little hole in the wall that serves some of the best traditional Guatemalan dishes in the area. Nestled on the corner of Malvern Avenue and Venice Boulevard, it is known for its authentic Guatemalan breakfasts.\u00a0<\/p>\n

Put some pep in your step with Mi Cocinita\u2019s desayuno tipico \u2014 eggs, savory mashed black beans, fried plantains, queso fresco and your choice of chorizo or puyaso steak, a cut of sirloin with a thick layer of fat.\u00a0<\/p>\n

You can also start your day here with carne guisada, a savory stew featuring beef simmered in a thick, rich gravy and potatoes.\u00a0<\/p>\n

Pico Union\u00a0
1325 Venice Blvd., Los Angeles<\/p>\n

No. 3 Amalia\u2019s Restaurant<\/p>\n

\"A<\/p>\n

Sopa de Mariscos served with rice and the Plato Amalia\u2019s with rice and homemade tortillas.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

Amalia\u2019s Restaurant<\/a> is a rarity in L.A. \u2014 a Guatemalan spot that\u2019s been holding it down since 1994. Long before the current wave of regional Central American cooking, Amalia\u2019s was serving Koreatown\u2019s Guatemalan community, quietly becoming a neighborhood staple.<\/p>\n

The sopa de mariscos is the move here. Built on a deeply seasoned tomato broth, the soup is loaded with fish, shrimp, crab and mussels, simmered down into something rich and restorative. It\u2019s the kind of dish that hits immediately \u2014 briny, citrusy, just enough lime to cut through the depth.<\/p>\n

If you\u2019re hungover, it\u2019ll fix you. If you\u2019re not, it\u2019ll still feel like it did.<\/p>\n

Koreatown\u00a0
4210 Beverly Blvd., Los Angeles<\/p>\n

No. 2 Shucos LA<\/p>\n

\"A<\/p>\n

Shucos\u2019s churrasco plate offered a variety of assorted meats served with a Russian salad, rice, beans and homemade guacamole. The bistec encebollado at the top with Agua de Jamaica.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

Shucos<\/a> started as a backyard setup near Jefferson Boulevard and 41st Street in 2020. Within a few years, it grew into a storefront in Commerce, fueled in part by a steady rise on TikTok, where staff showcased their Guatemalan-style hot dogs to a wider audience.<\/p>\n

Those hot dogs \u2014 known as shucos \u2014 are a staple of Guatemala\u2019s street food scene. Built on a toasted bun, they\u2019re loaded with grilled meats, guacamole, cabbage, grilled onions and the classic trio of ketchup, mayo and mustard. Messy, smoky and fully loaded, they eat more like a full meal than a snack.<\/p>\n

But the menu goes deeper. Shucos also serves a range of traditional dishes, including bistec encebollado, salpic\u00f3n de res, pollo en crema and churrasco.<\/p>\n

The churrasco features meats that are tender with a strong char, the seasoning pulling everything together without overpowering it. On the side, garnachas \u2014 crisp, saucy and so delicious, they were consumed in a matter of minutes.\u00a0<\/p>\n

South LA
753 E. Jefferson Blvd., Los Angeles
(closed on Mondays, cash only)\u00a0<\/p>\n

Southeast LA
2470 S. Atlantic Blvd., Commerce\n <\/p>\n

No. 1 El Sabor Aut\u00e9ntico de Xela<\/p>\n

\"A<\/p>\n

A shuco mixto from El Sabor Aut\u00e9ntico de Xela. A shuco is a street food staple from Guatemala that combines multiple meats in a single toasted bun. Above left is carne adobada and above right is Pepi\u00e1n.<\/p>\n

(<\/p>\n

Andrea G. Mendez Ochoa<\/p>\n

\/<\/p>\n

The LA Local<\/p>\n

)<\/p>\n

A true one-stop shop for Guatemalan food, El Sabor Aut\u00e9ntico de Xela earns the top spot on this list. The restaurant and bakery showcases dishes from the Quetzaltenango region alongside a lineup of nostalgic snacks like Tortrix chips and Chiky cookies and sodas like Tiky.<\/p>\n

Matul often points first-timers to the Pepi\u00e1n, Guatemala\u2019s national dish. The stew is rich and layered, rooted in both Mayan and Spanish traditions, with slow-cooked meats and vegetables in a thick sauce made from roasted tomatoes, tomatillos and toasted seeds. It\u2019s served with rice and tortillas \u2014 simple on paper, deeply complex in flavor.<\/p>\n

Rodas recommends the caldo de res, a hearty beef soup packed with corn, cabbage, zucchini and potatoes. It\u2019s the kind of dish that hits even on a 100-degree day.<\/p>\n

But the standout is the carne adobada. The meat is tender, deeply seasoned, with a subtle smokiness that lingers. It\u2019s served with Russian salad and Guatemalan chow mein \u2014 a local adaptation shaped by Chinese immigrants in the late 19th century that has since become a staple of the cuisine.<\/p>\n

San Fernando Valley\u00a0
21818 Devonshire St., Chatsworth<\/p>\n

Guatemalan food: a glossary<\/p>\n

Key terms from this guide, in order of appearance.<\/p>\n

Breads & snacks<\/p>\n

Pan de Xela (bread)<\/p>\n

A sweet bread from Quetzaltenango (nicknamed Xela), Guatemala\u2019s second-largest city. A staple of Guatemalan bakeries, traditionally eaten alongside coffee.<\/p>\n

Tortrix (snack)<\/p>\n

Guatemala\u2019s most beloved snack chip \u2014 a crunchy, corn-based curl that has become a national icon. A nostalgic staple for Guatemalan Americans far from home.<\/p>\n

Chiky cookies (snack)<\/p>\n

A popular Guatemalan sandwich cookie, similar in format to an Oreo but with a distinctly local flavor. A comfort food shorthand for Guatemalan childhood.<\/p>\n

Breakfast<\/p>\n

Desayuno t\u00edpico (breakfast)<\/p>\n

The classic Guatemalan breakfast plate: eggs, savory mashed black beans, fried plantains, and queso fresco, with a choice of chorizo or puyaso steak.<\/p>\n

Puyaso (meat)<\/p>\n

A cut of sirloin with a thick layer of fat, common in Guatemalan breakfast plates. Grilled or pan-fried, it\u2019s prized for its richness and char.<\/p>\n

Carne guisada (stew)<\/p>\n

Beef simmered in a thick, rich gravy with potatoes \u2014 a hearty stew served at breakfast or as a main dish. A comforting staple across Central American home cooking.<\/p>\n

Soups & stews<\/p>\n

Tapado (seafood stew)<\/p>\n

A rich, coconut-based seafood stew from Guatemala\u2019s Caribbean coast, rooted in Garifuna culinary tradition. The Garifuna are an Afro-Indigenous people descended from West African shipwreck survivors and the Indigenous Kalinago and Arawak. Served with rice and whole fried fish.<\/p>\n

Pepi\u00e1n (national dish)<\/p>\n

Guatemala\u2019s national dish \u2014 a slow-cooked meat and vegetable stew in a thick sauce of roasted tomatoes, tomatillos, and toasted seeds. Rooted in both Mayan and Spanish culinary traditions. Served with rice and tortillas.<\/p>\n

Sopa de mariscos (seafood soup)<\/p>\n

A deeply seasoned tomato-based soup loaded with fish, shrimp, crab, and mussels. Briny, citrusy, and restorative \u2014 the signature dish at Amalia\u2019s.<\/p>\n

Caldo de res (beef soup)<\/p>\n

A hearty beef soup packed with corn, cabbage, zucchini, and potatoes. A restorative Guatemalan staple \u2014 the kind of dish that works in any season.<\/p>\n

Mains<\/p>\n

Mojarra frita (seafood)<\/p>\n

A whole fish \u2014 scored, marinated in garlic and lime, and fried until the skin shatters and the meat pulls clean. Often served alongside tapado with tortillas for dipping into the broth.<\/p>\n

Carne adobada (meat)<\/p>\n

Meat marinated and slow-cooked in a seasoned adobo sauce until deeply tender, with a subtle smokiness. At El Sabor Aut\u00e9ntico de Xela, it\u2019s served with Russian salad and Guatemalan chow mein.<\/p>\n

Ensalada rusa (side dish)<\/p>\n

Literally \u201cRussian salad\u201d \u2014 diced potatoes, carrots, and peas bound in mayonnaise, brought to Guatemala through European influence and now fully adopted into the local table. A common accompaniment to grilled and adobo-style meats.<\/p>\n

Churrasco (grilled meat)<\/p>\n

Grilled beef with a strong char and deep seasoning \u2014 a staple of Guatemalan grills. At Shucos LA, it arrives tender with seasoning that pulls everything together without overpowering.<\/p>\n

Bistec encebollado (meat)<\/p>\n

Thin-cut steak smothered in grilled onions \u2014 a simple, satisfying classic found across Guatemalan and Central American menus.<\/p>\n

Salpic\u00f3n de res (meat)<\/p>\n

Shredded or finely chopped beef salad dressed with lime, mint, and radish. Bright and refreshing, it\u2019s a common fixture on Guatemalan menus.<\/p>\n

Pollo en crema (chicken)<\/p>\n

Chicken braised in a rich cream sauce, often with peppers and onions. A mild, comforting Guatemalan staple.<\/p>\n

Guatemalan chow mein (noodles)<\/p>\n

A local adaptation of Chinese chow mein, shaped by Chinese immigrant communities in Guatemala in the late 19th century. It has since been fully absorbed into the national cuisine and commonly appears as a side dish.<\/p>\n

Street food<\/p>\n

Shucos (street food)<\/p>\n

Guatemala\u2019s signature street hot dog \u2014 a toasted bun loaded with grilled meats, guacamole, cabbage, grilled onions, and the classic trio of ketchup, mayo, and mustard. Messy, smoky, and substantial enough to eat as a full meal.<\/p>\n

Garnachas (street food)<\/p>\n

Crisp fried tortillas topped with a savory sauce \u2014 a beloved Guatemalan street snack. At Shucos LA, they arrive alongside the churrasco and disappear quickly.<\/p>\n","protected":false},"excerpt":{"rendered":"This story first appeared on The LA Local. Four years ago, Adan Matul was selling a Guatemalan sweet…\n","protected":false},"author":2,"featured_media":337513,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[2706,6963,139988,139989,48,139990,52,51,47,50,49,139991,139992],"class_list":["post-339707","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-food-near-me","tag-guatemala","tag-guatemalan-food","tag-guatemalan-restaurants","tag-la","tag-la-food-scene","tag-la-headlines","tag-la-news","tag-los-angeles","tag-los-angeles-headlines","tag-los-angeles-news","tag-recommended-restaurants","tag-restaurants-to-check-out"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/339707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=339707"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/339707\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/337513"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=339707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=339707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=339707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}