Cuisine:

• Others
• Latin American
• Mexican

Ortega 120 Description:
Don't be fooled by the 120 tequilas on the menu (which accounts for the numeric part of the name), the three flat-screen TV's above the bar, the bar stools that bear the names of regular customers, or the velvet Elvis painting. This is not a Mexican watering hole where clients come mainly to drink, then secondarily soak up alcohol with chips and fajitas. In fact, fajitas are not even on the menu, but diners can enjoy house-made dishes like guacamole, churros and even chorizo. Chef Thomas Ortega (Patina, Water Grill, Lucques) uses top ingredients to make dishes based on the food he enjoyed growing up in Mexico City, with Mediterranean, Asian and other influences. The tuna in his tacos de atun crudo is sushi grade, while the shells are made of wonton. The guajillo chile in the snapper Veracruzano sauce hits the tongue hot, then milds to work in concert with the fish, not to mask it. Ortega does offer classics like burritos, carne asada and mole, but also lamb shank birria, ribs, and a satisfying chile braised short rib accompanied by pozole risotto. The Mexican brunch menu features items like Huevos Benedicto's (eggs Benedict) with lightly fried corn masa cakes, poached eggs, non-refried beans, chorizo and lime sour cream; as well as pan de leche strawberry Frenchy toast stuffed with sweet cream and strawberries. In the comfortable red-walled room (where Mexican films are sometimes screened) filled with Mexican artifacts and folk art, there is a lot of space between the rustic wooden chairs, as opposed to the crowded interior of many Southland eateries, as well as a large patio overlooking the Pacific Coast Highway. Cocktails are made with only fresh ingredients (and no sweet and sour mix), and tequila drinkers can attend classes while trying to make their way through their extensive collection, and are given journals to track their progress.


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