If the goal of Dine LA was to introduce diners to new restaurants, they succeeded. I definitely felt that a lot of effort had been put into my meal to make it special. A bag of freshly made tortilla chips, that were too hard to resist devouring, were included with our meal. I had feared that the food might be a little bland, but it wasn’t, leaning more to the slightly spicy side. With Feniger and Milliken at the helm, you’re guaranteed that the Mexican food will be high quality. Let’s just say, she’s become an empanada fan. My daughter, who is not a Mexican food fan, sampled, and then proceeded to finish off one of the little pastries, likening it to rugelach. The tacos were served with your standard rice and beans and some farmers’ market vegetables – mostly tomatoes and cucumbers, though there was a mint leaf and pomegranate seeds, which were a nice surprise.įor dessert, there was a mini guava empanada. My clothes were a mess afterwards, but it was worth it. They were slightly spicy and had so much steak and shrimp, that the filling kept falling out when I picked them up. I opted for the Vampiro steak and shrimp tacos, that had griddled cheese and salsa macha on blue corn tortillas. The burrito was generously filled with chorizo, along with beans, cheese, coleslaw, potatoes and avocado salsa, and came with a side green salad. Since my husband doesn’t eat meat, he chose the Impossible chorizo Socalo Burrito as his main. The tomatoes were incredibly sweet, offseting the spiciness of the pickled chiles. The Caesar salad was a departure for the norm, nicely executed with roasted tomatoes, pickled chiles, queso enchilada and croutons in a creamy garlic dressing. Sure, it would have been nice to have more than one, but at this price, it was a better to have quality over quantity. The campechana was a shrimp cocktail, consisting of one large shrimp, avocado, cucumber and tomato. We had two starters – the shrimp campechana and baby gem TJ Caesar. My food was well-packaged for takeout, with my name written in a dramatic font on the bag. The price is about the same as a lunchtime entree, so it’s like getting a free appetizer and dessert. I came during Dine LA to take advantage of their $15 three-course lunch – starter, entree and dessert. There is, however, outdoor patio available for dining. The interior has been redone nicely (unfortunately not currently open due to the pandemic restrictions). Located in a former IHOP, Socalo serves seasonal Mexican fare, using local, sustainable ingredients and antibiotic/hormone-free meats. The chefs behind Border Grill, Susan Feniger and Mary Sue Milliken, opened their latest restaurant in Santa Monica.
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