: Esdras Ochoa (Mexicali Taco & Co.) and Billy Silverman are behind Salazar, located in a chicly remodeled former auto body shop in Frogtown (a.k.a. Elysian Valley.) Most of the restaurant’s seating is outdoors, which is no trouble in sun-soaked Southern California. Despite wretched parking, and a wait often over an hour even on weekday evenings, this Eastside patio charmer is beloved by both scenesters and local families alike. Chef Ochoa, a native of Mexicali, prepares meats and seafood on a mesquite grill, and tortillas are made in-house using yellow corn and Sonoran-style flour. The tacos here are indubitably the stars of the menu. Carne asada, crafted with cuts of beef like chuck or arrachera, is smoky and delicious --- but don’t miss the pollo asado or al pastor versions either. Wild-caught Mexican shrimp cocktail is wonderfully fresh and refreshing. The pork chop is pleasantly smoky but otherwise unremarkable; however, we enjoyed a nicely grilled trout dressed with citrusy green sauce. Skip the overwhelmingly eggy flan, but do indulge in the sophisticated cocktails which are perfect for patio sipping. Our favorite is “La Anticuado,” a dark thrill of mezcal, brown butter-washed corn whiskey, ancho chili, huitlacoche and Mexican fernet.

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