The Talpa Menu

The Talpa Restaurant Review:

You'll find fancier Mexican restaurants all over Los Angeles that eclipse The Talpa's humble, well-scrubbed tables and chairs and linoleum floor. You'll find smarter décor than the brightly colored, primitive mural depicting the eponymous town in the state of Jalisco, home of the family that has run this place since the late 1950s. But you won't find a warmer welcome, or more robust, honest, straightforward versions of tacos, enchiladas, rellenos, burritos and other favorites, all available in the usual combos with rice and beans. We like The Talpa even more for dishes we find less often at casual Mexican joints, including breakfast dishes like huevos rancheros and chilaquiles; and more elaborate main courses including tender pork in a spicy chile verde sauce, the lamb stew known as birria and seafood plates such as Veracruz-style fish. Best of all, we keep coming back to order the standout posole, tender corn hominy and pork chunks in a sinus-clearing chile-laced broth, accompanied by bowls of lemon wedges, chopped radishes and onion, shredded cabbage, dried red chiles and aromatic Mexican oregano, all ready to garnish our heaping bowlful to taste.