Life Beyond Tacos? The Tortas, Delicious Soups, Outstanding Flautas and Breakfast Burritos at Angry Egret Dinette [Thoughts + Pics]


Christmas Tamales - Duck Tamale:

@ipsedixit’s inquiry for Christmas Tamales spurred us to pick up a dozen from Angry Egret Dinette in time for the holidays. :slight_smile: I’ve never had Chef Wes’ Tamales before while he was at Guerrilla Tacos, so I was curious and hopeful.

Unfortunately the Duck Tamales were just OK. They weren’t bad, but there was way more Masa than filling (the ratio felt off), and so it tasted like you were eating mainly Masa with a bit of Duck. The Duck in Salsa Roja was also a bit one note, mainly a basic Chile flavor coming through.

6th Visit:

The Atwater Breakfast Burrito (Shiitake Mushrooms, Red Peppers, Braised Leeks, Scrambled Eggs, Swiss Cheese, Salsa China):

As wonderful as the first time we tried it! A fragrant, balanced Breakfast Burrito, with juicy, Soft Scrambled Eggs, earthy Shiitake Mushrooms, fragrant Roasted Peppers and Braised Leeks that really elevate the whole thing. :heart:

(New) Roy & Jon Burrito (Burrito with Adobo Duck Neck, Kimchi Omelette, White Rice, Shishito Peppers and Salsa Macha):

The new Roy & Jon Burrito is Chef Wes Avila’s tribute / homage to his time cooking with Chef Roy Choi and actor Jon Favreau on Netflix’s The Chef Show. It generally works. The Adobo Duck Neck meat is surprisingly the least interesting part of the Burrito, it’s a bit tough (slightly) and meaty, the Adobo flavors are a bit tame, but complement the rest of the ingredients.

But it’s the Kimchi Omelette, Shishito Peppers and Chef Avila’s Salsa Macha that shine here and overall it makes for a tasty Burrito, but their Atwater and Hey Porky’s Burritos are better.

(Special) Menudo (Traditional Mexican Menudo Soup with Tripe, Beef Feet and Hominy in a Savory Guajillo Chile Broth. Garnish of Mejorado Flour Tortilla, Cilantro, Onions, Oregano, Chile Flakes and Lime):

The new Weekend Special of Menudo Soup is a standout: A stunningly deep, slow-cooked Beef & Guajillo Chile Broth is one of the most flavorful, nourishing Menudo Broths I’ve ever had! :heart: It is perfect for these chilly Winter days and has a good beefy, warming Chile heat in each sip.

The Tripe is very tender, but there was very little of the Pata (Stewed Beef Foot), but that’s probably just part of the randomness (in a large soup pot). The Cilantro, Onion, Oregano, Chile Flake and Lime garnish really provides the perfect herbal and bright spike to each sip that makes Angry Egret’s version a standout Menudo and one of the best in the city right now! :blush:

(Special) Lamb Torta “Dip” with Au Jus:

But an even greater surprise is Chef Avila’s new menu Special: The Lamb Torta Dip. He was posting pictures of slow-roasting an entire Lamb and breaking it down, and the result is a stunning masterpiece! Succulent, juicy, lightly gamy, but luscious Roasted Lamb with Salsa Macha, Chipotle Horseradish, Fresno Chilies, Salsa China, Avocado and Cilantro combines to make the most amazing Lamb Sandwich I’ve ever had! :heart: :blush: :heart:

But it gets better: Chef Avila serves it with a side of his Housemade Lamb Consomme, which you can sip and enjoy on the side as you eat the Lamb, like a traditional Barbacoa de Borrego meal, or it’s served in a wide enough container that you can dip the Lamb Torta into it like a French Dip Sandwich! :open_mouth:

The result is stupid good: This is also the best Lamb French Dip Sandwich I’ve ever had! :heart: Don’t miss this @ipsedixit (since you had enjoyed The Briks’ (RIP) Lamb French Dip back in the day, this is even better!). :blush: (@paranoidgarliclover @attran99 @ColinMorey @Porthos @A5KOBE @JeetKuneBao @sck and others.)

Angry Egret Dinette looks like it’s continuing to find its solid foundation, with Chef Wes Avila diving more into his culinary and cultural heritage, bringing in great flavor combinations and wonderful recipes. His current hits are far more interesting and delicious than the Grand Opening menu, and we’re starting to see that spark that made his previous endeavor at Guerrilla Tacos shine.

Don’t miss out on his Pozole Verde, Menudo, Pied de Cochon Torta (Stewed Pork Shoulder wrapped in Stewed Pork Foot Sandwich), his Breakfast Burritos like the Atwater and Hey Porky’s, but especially the new Lamb Torta Dip.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Instagram for New Menu Updates:


Hi @bbqboy,

We managed to get a minute to chat with Chef Avila about your question this past weekend. :slight_smile: Their Salsa China is made of Crushed Chinese Chilies and Guajillo Chilies as the base ingredients. Thanks.

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I’m really glad that they’re experimenting and refining. Not only should it ultimately result in better food, it also keeps curious people like you coming back to try the latest.

Having frequent menu changes forces relatively simple recipes, to not overwork everyone. Simple is usually the right way. Complex can be good, but it takes a lot of practice on the same dish.

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Thanks :blush:

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Stopped by to try this place out finally.

Grabbed the pork foot torta and it was awesome. Love the bread, so soft and fluffy yet nice crunch from being grilled on the inside. The pig foot had a lovely texture and the flavor was a pork bomb! The habanero mustard was pretty spicy, definitely has more than a kick. The acidity provided a nice relief to the rich pork flavor.

Got the broccolini and squash blossom torta as well, beautifully executed and a nice lighter option.

And last but not least, the duck mole flauta which was awesome. Nice crunchy texture and the duck and mole were so flavorful. I thought this was going to be very spicy, but it wasn’t so bad, just enough heat but not overwhelming.

We ate it on the benches in Mandarin Plaza so it was hot and fresh. My brother had the porky breakfast burrito and thought it was good, but liked the duck mole flauta more.

We naturally bang banged with Phoenix Bakery for some strawberry cake afterwards.



So glad you liked Angry Egret Dinette. :slight_smile: Looks like you were able to try some of the highlights on the menu (and better options). :wink: The Pied de Cochon (Stewed Pork Shoulder & Stewed Pork Foot) Torta is definitely awesome! :blush:

And it looks like Chef Wes changed it up and the Flauta now uses Duck! Nice. :slight_smile: The OG version with Beef Machaca was also quite tasty.

Hopefully he brings back his Whole Roasted Lamb Torta Dip (w/ Lamb Consomme) soon. So delicious! (And his amazing Pozole Verde.)


PSA: on their IG, they are planning on having a pastrami special this weekend with beef navel (beef belly).

Hopefully they have the pozole verde as well!



Wow this looks amazing! :slight_smile: Thanks for the 411, and also I think they might have Pozole Verde. :slight_smile:

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Update 2:

La Luz (Jamaica (Hibiscus Flower Tea) and Honey Agua Fresca):

For those that haven’t tried it, Chef Avila’s Aguas Frescas drinks at his previous restaurant, Guerrilla Tacos, were generally fantastic. Balanced, not overly sweet, full of fresh ingredients, so it was great to see Chef Avila start making Aguas Frescas here at Angry Egret.

The La Luz is his Housemade Jamaica (Hibiscus Flower Tea) with Honey and slight effervescence, and it is wonderful! :heart: Lightly sweet, refreshing, balanced and with some light fizziness.

(Special) Pork & Potato Tangoons (6 Mini Tacos Deep Fried, Served with Thai Town Salsa):

A new menu item, Chef Avila is doing his take on a Rangoon appetizer, but using Mini Tacos deep fried instead. The result tastes like you’re eating Taquitos, a really crunchy exterior and a tasty Pork & Potato filling. The Thai Town Salsa however is a bit disappointing. It’s a very salty (shockingly so, since Chef Avila is very good about not making dishes that are over seasoned), slightly sweet concoction that just overpowers the Tangoons.

(Special) Calamari (Local Calamari Appetizer, Cooked with Butter, Garlic, Chiltepin Chile and Lime):

This was a nice briny dish, the local Calamari had a strong (but pleasant) ocean flavor, sauteed in Squid Guts and Butter, Garlic and the Chiltepin Chile gave it a nice fragrant kick.

(Special) Pozole Verde (Green Pozole, Pork Shoulder, Hominy, Radish, Cabbage, Lime and Tostadas):

Chef Wes brought back one of the best menu items this past week: His Pozole Verde! The beautiful Mexican Soup with a Pork Shoulder base was so flavorful, nuanced, and warming. The Hominy, Cabbage, Radish and Lime added a nice accent. The Pork Shoulder was a touch too lean this time, and they decided to skip the Pork Foot in this week’s version which was disappointing, as it added a nice fattiness to balance out the leanness.

Still, even without the Pata (Stewed Pork Foot), this Pozole Verde’s flavor is easily one of the best locally right now. :blush:

Another Visit:

We stopped in today since Angry Egret Dinette was debuting 3 new specials this week and wanted to see how they turned out. :slight_smile:

(Special) The Mayor Burrito (Beef Gyro Meat, Potato, Kalamata Olives, Cucumber, Feta, Tomato, Red Onions, Jalapenos, Sumac, Tzatziki):

Chef Wes shared that this was a homage to his previous visit to Greece, and The Mayor Burrito definitely delivers in that area: The zesty, meaty, but tender Beef Gyro Meat is the foundation, but then you get some of the French Fried Potato goodness, the briny, delicious Kalamata Olives, some refreshing Cucumber, the pungent tangy funk of good Feta Cheese, some spiciness from the Jalapenos and mellowed out by the Tzatziki Sauce. :slight_smile:

(Special) Tata Ben Pastrami Sandwich (Housemade Pastrami Sandwich served with Whole Grain Mustard and Housemade Pickles):

But we were most excited about trying Chef Wes’ new Housemade Pastrami (thanks to @A5KOBE for the news update). :slight_smile: Could this be a new contender for Pastrami greatness in L.A.? Taking a bite:

There’s a reason that after all these years, Langer’s Pastrami Sandwich is still the reigning champ. So many restaurants have tried and failed, and Angry Egret’s version falls short as well. :frowning: Great Pastrami takes years to master. This Pastrami is a thick cut variety, it’s slightly tender, but still has some meaty chew to it. The flavor is salty, peppery, but that’s about it. The use of the Bolillo Bread (same Bread for all the Tortas) is a disappointment as it’s a bit dry and doesn’t feel like a good match for Pastrami.

To be fair, this isn’t a “bad” Pastrami Sandwich at all, but it falls far short of Langer’s legendary Pastrami Sandwich, and behind that, Ugly Drum’s Pastrami (even though their QPR is terrible), the flavor is still there. It’s certainly better than many hole-in-the-wall places, but it just doesn’t reach the heights of greatness.

Lamb Torta (Whole Roasted Lamb Torta served with Lamb Jus, Onion & Cilantro, Avocado, Fresno Chile, Salsa Macha, Whole Grain Mustard, Chipotle Dressing):

But the highlight would have to be the Lamb Torta being added back on the menu! :blush: And it’s not listed under “Specials” anymore! :open_mouth: Here’s to hoping it’s really a permanent menu option because this 2nd time trying the new Lamb Torta was as spectacular as the first time:

Tender, lush, moist Roasted Lamb meat that has a beautiful light gaminess, is accentuated by Chef Avila’s Salsa Macha (delicious, fragrant), Fresno Chilies, the Whole Grain Mustard and Chipotle Dressing balancing out the Roasted Lamb, but the key is the ridiculous Lamb Jus, which is basically the most incredible Barbacoa de Borrego (Pit Roasted Lamb) Consomme we’ve had in recent memory! :heart: It’s like the distillation of glorious Roasted Lamb in every sip, not too salty, gamy, bursting with herbs and spices and good, pure stewed flavor.

And as before, you can dip the Lamb Torta in, so it’s like a “French Dip Sandwich” and it makes it even more incredible! :heart: :blush: :heart: (or you can just sip the Consomme while you eat the Lamb Torta.) It is Angry Egret’s star item right now (along with the Pied de Cochon (Stewed Pork Shoulder Wrapped in Stewed Pork Foot Sandwich)! Don’t miss this. :blush: (@ipsedixit @paranoidgarliclover @ColinMorey @A5KOBE @attran99 and others.)

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

Instagram for New Menu Updates:


I’ll just note that I once bought a jar of locally famous pickles, very popular and extremely highly regarded. They were disgusting, so salty my teeth hurt.

I was scared for must have been two years. :laughing:

I bought another jar and they were absolutely perfect, best pickles I ever ate. Obviously someone didn’t know that the first batch I got was already salted, and put the salt in again. Double salt pickles are not very good. :laughing:

It may have been an accident on the day, is what I was trying to say.


Man, I missed the lamb both times I went. I wish they would extend their hours to 6PM but realize Chinatown is more of a day time area.


Update 2:

Over the past few months, Chef-Owner Wes Avila has been finding more of an identity for Angry Egret Dinette, and developed a stable menu of regular items. But it’s his Weekly Specials that are the most exciting aspect of the restaurant right now.

After California started to slowly open up for outdoor dining, Chef Wes has taken the time to develop his outdoor patio area to be Angry Egret’s main “dining room”. He’s grown various flowers and plants and takes the time to manage a set of outdoor tables for customers:

Agua Fresca: La Luz (Jamaica and Honey):

He’s changed up the La Laz since the debut version: Nowadays the carbonation is gone, replaced by a sweeter, more vibrant Jamaica and Honey concoction.

The Red Hen (Housemade Biscuit, Fried Chicken, Red Eye Gravy, Honey Chile and Chives):

A tasty Brunch-style Fried Chicken Sandwich! :slight_smile: The Housemade Biscuit is sufficiently flaky, the Red Eye Gravy is satisfying and thick and rich, but the Fried Chicken itself is just OK. It’s not bad, but doesn’t have the super satisfying crispy-crunch of Howlin’ Ray’s pre-pandemic.

(Special) Razor Clams (Grilled Razor Clams with Garlic and Chiltepin Chile, Preserved Lemon and Parsley):

Outstanding! :heart: This hearkened back to Chef Avila doing his Omakase Dinner at Guerrilla Tacos! Perfectly cooked, tender, slippery, delicate Grilled Razor Clams, redolent of a summery sea, perfectly balanced with Garlic and Chiltepin Chile, and the hit of Preserved Lemon reinforced by lemony Parsley is spot on. :blush:

Another Visit:

Iced Latte (Almond Milk):

Chef Avila had posted about debuting his new Espresso machine a few months ago, and we were curious how good it could be. Of course it got too hot, so we went with an Iced Latte instead. :sweat_smile: Good aromatic flavor, refreshing.

Farmers Market Salad (Market Greens, Fuji Apple, Candied Pecans, Gooseberries, Point Reyes Blue Cheese, Roasted Pear Vinaigrette):

Just a solid starter Salad. :slight_smile: Everything tasted very fresh and bright, from the Farmers Market (I should know since we buy from the local farmers markets every week). :wink: The Roasted Pear Vinaigrette could’ve used a little more Pear flavor, but otherwise, a nice way to start a meal here.

The Olympic Blvd (Rib Eye Steak, Horseradish Cream, Avocado, Panela Cheese, Red Pepper Escabeche):

It seems Chef Wes has finally changed his OG Torta Sandwich from the menu and modified the “Whittier Blvd” into the “Olympic Blvd”. :slight_smile: The main difference being the change to Rib Eye Steak instead of a Stewed Beef Brisket. Rib Eye is certainly a better cut of meat, but flavor-wise, the OG Whittier Blvd Sandwich was better:

The Rib Eye is meaty, a touch chewy and more substantial. It feels like you’re working more per bite. The Whittier Blvd version had tender, juicy Stewed Beef Brisket and it was juicier (more like a “Stew” or Guisados). This is still tasty, but we hope to see the Whittier Blvd back.

The Atwater Breakfast Burrito (Shiitake Mushrooms, Red Pepper, Potatoes, Braised Leeks, Scrambled Eggs, Swiss Cheese, Salsa China):

Now a permanent addition to the menu, the Atwater Breakfast Burrito is probably Chef Wes’ best Breakfast Burrito (until we eat the other ones again). :wink: Ever since his OG Guerrilla Tacos days, Chef Wes has a way with cooking Vegetables and coaxing the best flavors out of them. The Atwater is just a delicious creation of super flavorful Braised Leeks, cooked to the point of meltingly tender, with Shiitake Mushrooms and Red Peppers. The perfectly cooked, almost creamy Scrambled Eggs are the highlight (you won’t find any chalky, rubbery, overcooked Eggs here), and his Housemade Salsa China is just a great spike with every bite. :heart:

Cubano (Prosciutto di Parma, Roasted Pork Shoulder, Maasdam Cheese, Mustard, Mayo, Pickles):

This doesn’t surpass the fantastic version (dine-in only) at Republique, but it’s a tasty L.A. interpretation, with a light crunch from the outer crust, tender Stewed Pork Shoulder, nicely balanced by the Mustard, Pickles, and complemented by the stronger porky accent of Prosciutto, and the salinity in the Maasdam Cheese.

(Special) Wild Caught Grouper Tacos (Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime, Cilantro):

One nice addition is the recurring special of a Wild Caught Fish Taco (there’s been one on the Specials menu every week for months now). On this visit, it was Wild Caught Grouper. It’s expertly fried, not overly greasy, nice lightly crisped exterior, a generous dollop of the Charred Tomato Salsa, Cabbage, Lime, Cilantro. Tasty! :blush:

Chicken Tortilla Soup (Avocado, Shishito Pepper, Tomato, Lemon):

While it sounds like a generic, commonly found Soup, Angry Egret’s Chicken Tortilla Soup is nothing like those versions. It starts with a good Chicken Soup base, tasting long cooked for hours. The Shishito Peppers (nearly melted into the Soup having been cooked for so long) add a pleasant Spring vegetal note, the Tomato base helps add umami and the Tortilla Strips and Avocado just round things out. :slight_smile:

Another Visit:

(Special) Farmers Market Tangerine Citrus Agua Fresca:

In-season citrus, super sweet (naturally), bright, awesome!

(Special) Coconut Campechana (Kanpachi (Great Amberjack), Shrimp, Oysters, Stone Crab, Avocado and two types of Housemade Salsa, Chips):

This might be a very good look into what Chef Wes can do and shine at: The Coconut Campechana is a fabulous Daily Special that’s worth getting the next time you see it on the menu. A ridiculous mix of super fresh Seafood that made for one of the best Campechanas we’ve had in recent memory.

The Poached Shrimp were plump and tasty. We would’ve liked to see the kitchen clean the Shrimp first, but thankfully they didn’t have a dark digestive tract showing like some unbutterflied Shrimp have.

The Kanpachi was delicious! Bright, tender, some fattiness and lean. A great highlight in this Campechana. :blush:

The Stone Crab Claw was enjoyable, but I’m partial to the inherent sweetness of our own local Pacific Ocean Dungeness Crab. But obviously this is way less work (a giant Crab Claw with a big chunk of meat, no shell). :slight_smile:

Underneath that mound of fresh Seafood were some plump Oysters(!), and a mixture of chilled, refreshing citrus-y diced Whitefish (didn’t seem to be Kanpachi, but still excellent) and diced raw veggies.

The Housemade Chips were awesome! Thick, crunchy, piping hot(!) (freshly fried to order), and the 2 Housemade Salsas shine here with the Campechana mixture. :heart:

Blue Crab Enchiladas (3 per Order - Crab Enchiladas with Roasted Tomatillo Salsa, Queso Fresco, Fresno Chile, Cilantro, Avocado):

Definitely not the “Enchiladas” you might be expecting, these are crispy, crunchy Tortilla shells enveloping Blue Crab meat within. I loved the pairing with Tomatillo Salsa, Fresno Chiles, and the creaminess from the Avocado to temper things. Delicious! :blush:

(Special) Spanish Tortilla (Grilled Razor Clams Conserva on top of Spanish Tortilla):

Caveat: I have not been to Spain yet, to enjoy the delicious Tapas that I’ve seen from various travel and food shows. When we saw a new Special for a Spanish Tortilla, it sounded like a homage to a great Tapas you might find in Spain.

What was off-putting about this version was that it was served ice cold(!). :open_mouth: Is that the way it’s supposed to be served? Perhaps it is. But since we were expecting a warm dish, the ice cold nature really dampened our enjoyment of this. The flavors weren’t bad, but I kept thinking if this was supposed to be heated? (Or maybe not, since all the filling would melt / ooze out?)

10th Visit:

On this visit, Chef Wes had just finished commissioning a beautiful mural to adorn the Angry Egret storefront:

Farmers Market Salad (Aged Gouda, Dates with White Balsamic & Roasted Pear Vinaigrette):

Another very good Farmers Market Salad. A great way to get your servings of greens in for the day. :wink:

Lamb Quesabirria (Slow Roasted Lamb in Banana Leaf, Sandwiched between two Flour Tortillas, Oaxaca Cheese, Salsa Macha, Fried Hen Egg, Cilantro, Radish):

Chef Wes’ take on the Taco trend hitting L.A. (for awhile now), with the Quesataco, where you have a Taco griddled with Cheese and some fillings within. This is way more lavish and not as well integrated: More of a deconstructed, but high quality “Griddled Tortillas and Lamb” dish.

The Slow Roasted Lamb was tender and lightly gamy, flavorful and delicious. :blush: The rest of the dish was just kinda there to accentuate the Lamb in some way.

(Special) Wild Caught Vermillion Fish Tacos (Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime, Cilantro):

The Wild Caught Fish today was Vermillion. We liked the Vermillion meat more than the Grouper from the previous visit. Still excellent, nice balance of Salsa and flavors. :slight_smile:

(Special) Crispy Tripas Tacos (3 Tacos with Tripe cooked in Duck Fat, Onion, Cilantro, Avocado Salsa, Molcajete Salsa, Lime):

I was really looking forward to this new Taco Special. Unfortunately there was zero crispiness at all, :cry: but the Tripas had deep flavor from the Duck Fat, and were sufficiently tender. We enjoyed the combination with both types of Housemade Salsas.

11th Visit:

Hey Porky’s Breakfast Burrito (Pork Shoulder, Bacon, Mom’s Papas, Scrambled Eggs, Black Beans, Queso Oaxaca, Salsa Verde):

OK, this might be the best Breakfast Burrito on Angry Egret’s menu. :laughing: I find myself wavering between both this and the Atwater. It’s clear Chef Wes has found 2 mainstays, as both Breakfast Burritos are some of the best in the city, easily.

It starts with the perfectly cooked, silky, creamy, just cooked through Scrambled Eggs, it makes a huge difference in the mouthfeel and enjoyment. :heart: The Roasted Pork Shoulder is tender, juicy, and bits of Bacon, Potatoes, accented by nicely cooked Black Beans, Queso Oaxaca, and his Housemade Salsa Verde? It’s pretty rich and delicious. :blush:

(Special) Prime Rib Flauta (Oaxaca Cheese, Guajillo Salsa, Cilantro and Onions, Flour Tortilla, Salsa Matcha, Avocado Salsa, Fried Egg):

First, yes, it is as decadent as it sounds. :slight_smile: Chef Wes’ Flautas were already quite tasty, but this Daily Special uses Prime Rib(!). :open_mouth: And it’s absurd. Fatty, tender, luscious morsels of Prime Rib within the Flauta. There’s a real beefiness (delicate), along with the decadence and then all the traditional ingredients, the great Salsa Matcha and Avocado Salsa combination. And a Fried Egg on top, because, why not? It is glorious and worth trying the next time you see it on the menu. :blush:

(Special) Pork Spare Rib Tacos (14 Hours Pork Ribs with Adobada Salsa, Handmade Corn Tortillas, Oregano, Onions):

But the star of the last few months might very well be Chef Wes’ new Pork Spare Rib Tacos. We always knew Chef Wes Avila was a Taco Whisperer (from his OG Guerrilla Tacos days), but he’s outdone himself yet again (and it’s been a rarity to see any Tacos on the menu since the Grand Opening days):

The 14 Hour Slow Roasted Pork Spare Ribs are deboned and marinated in a fantastic Adobada Salsa, reminiscent of a great Al Pastor / Adobada Taco. Except the 14 Hour Ribs… ridiculously tender, succulent, dripping with porcine juice and goodness. There’s bits of tender cartilage like the best versions of Michoacan-style Costillas Carnitas Tacos.

And Chef Wes is finally making Handmade In-House Corn Tortillas! :open_mouth: Add them all together and you have some of the best Pork Tacos in the city! :heart: :blush: :heart: (@ipsedixit @paranoidgarliclover @ColinMorey @A5KOBE @attran99 @ElsieDee and all!)

While there’ve been some wacky Weekly Specials (Duck Ramen?!) and some items that shouldn’t have been attempted (Pastrami (not bad, but Langer’s legendary Pastrami is just a few minutes away), Angry Egret Dinette’s rotating Weekly Specials are starting to become the dynamic excitement that we loved back in Guerrilla Tacos’ roaming food truck days. It’s always interesting to see what new dish Chef Wes Avila is going to come up with next (for the coming week), and there’ve been some real stunners.

Keep on the lookout for the return of the Coconut Campechana, overloaded with fresh Seafood, the Razor Clams special is amazing, same for the Blue Crab Enchiladas, the Prime Rib Flautas and many others.

But if you see the Pork Spare Rib Tacos special re-appear, order immediately for a taste of glorious, slow-roasted porcine goodness. One of the best bites of the year so far.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

Instagram for New Menu Updates:


Looks better than Guerilla! Those breakfast burritos looks so damn good. Those and Chori Man might have the best in LA.

Glad to see handmade tortillas, that was one of Guerilla’s weak points.

At this point in LA if you are not doing handmade tortillas you are not being competitive

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Hi @JeetKuneBao,

Yah definitely. :slight_smile: Absolutely delicious Breakfast Burritos now at Angry Egret and Chori-Man’s Breakfast Burritos with their amazing Housemade Chorizos. :slight_smile:

Tried the Hey Porky’s Breakfast Burrito and the Mushroom Torta. For 3/4 of the burrito thought it was a hearty burrito with quality ingredients, but didn’t think of it as anything special. BUT, at the end eating 1/4 of the burrito was very delicious and I couldn’t figure out why. I’m thinking I got a piece of bacon at the end that was really flavorful but I also got neutral tasting bacon in the beginning as well. So I’m stumped and can’t call it an automatic reorder until I try other things on menu first.

The mushroom torta for me tasted like a breakfast donut of sorts, the vegetarian loved it.

Something to look forward to, it looks like they are slowly trying out dinner service, with the first one this past Saturday.


Update 3:

It seems Chef Wes Avila has definitely found a creative outlet, exploring all sorts of dishes outside of Tacos (which was his focus back at Guerrilla Tacos).

(Special) Pork Belly and Beef Neck Tacos:

This was as decadent as the name of the dish: Ultra soft, tender, fatty and lean Pork Belly and Stewed Beef Neck meat as well. Delicious. :heart:

Tepache (Mexican-Style Pineapple Kombucha):

I’ve never had Tepache before, the Mexican fermented drink made from Pineapple, but Chef Wes’ version is funky, lightly pungent, tart-sweet, and I think their menu description calling it a “Mexican-Style Pineapple Kombucha” is apt: It really tastes like a variation on Kombucha.

(Special) Uni Scramble (Santa Barbara Uni, Scrambled Eggs, Arbol Chile, and Chives on Toasted Bread):

For those that remember, Chef Avila made some stunning Uni & Egg dishes back at Guerrilla Tacos’ early years. So I was so excited to see this Uni Scramble appear as a daily special. Unfortunately, the case of “variable Uni” strikes again. :cry: It seems Uni (Sea Urchin) has been hit-or-miss across many restaurants over the past couple years. Sometimes, Santa Barbara Uni is so fresh and bright with no brininess at all. Other times, it tastes like sewage water. Or somewhere inbetween.

The Santa Barbara Uni for today was not fresh, tasting of bad ocean water. :frowning: The rest of the dish was flawless: Perfect, juicy, fluffy Scrambled Eggs, the Arbol Chile and Bread were a great match, toasty, crunchy. If the Uni quality were better, this would be amazing.

(Special) Mushroom Tart (Grilled Oyster Mushrooms & Olive Oil Tart served with Fried Golden Fertile Egg, Parmesan Cheese, Salsa Macha, comes with a Side Salad of Market Greens):

Aromatic, wonderfully delicious, the Tart was buttery and the combination of Egg, Salsa Macha, Parmesan with the Grilled Oyster Mushrooms was spot-on! :blush: The Side Market Salad was very good as well, super fresh greens (not just a pre-bagged Mixed Greens found at many places).

Monte Verde Burrito (Grilled Delta Asparagus, 2 Fried Eggs, Potato Confit, Parmesan Cheese, Red Pepper Escabeche, Crushed Almonds, and Almond Salsa):

This is the new replacement for the Atwater Breakfast Burrito, which was outstanding. Thankfully this new Monte Verde Breakfast Burrito is just as compelling: Lovely Grilled Delta Asparagus has a wonderful vegetal aspect in each bite, the Eggs are nicely cooked, still moist, the Red Pepper Escabeche really ties it all together, just another great Breakfast Burrito, solidifying Angry Egret as putting out some of the best in the city!

(New) Pork Chop Milanesa Sandwich (Marin Sun Farms Heritage Pork Chop Milanesa, served with Kewpie Mayo, Lettuce, Avocado, Tomato, Pickled Jalapeno, Arbol Chile Salsa):

This is a great idea and on its own a good dish: Chef Wes’ has a Deep Fried Heritage Pork Chop, still juicy and moist on the inside, slightly crisped on the outside in Sandwich form. The Kewpie Mayo, Lettuce Tomato, Avocado, some Pickled Jalapeno and Arbol Chile Salsa work well together. But the Bolillo Bread is a touch dry, and the overall effect is tasty. :slight_smile:

It’s just that Pearl River Deli’s Macau Pork Chop Bun (on a fresh Pineapple Bun) just a few blocks away is that much better. If PRD’s version didn’t exist, this would be a great Sandwich to order often, but Chef Johnny Lee’s version has more crazy flavors, is more savory, succulent and that softer Pineapple Bun really ties it all together.

Wild Caught Fish Tacos (2 Local Halibut Tacos with Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime and Cilantro):

It seems this Special of Baja-style Fish Tacos are becoming a regular menu item these days. It’s just the local caught fresh Fish changes each week. This week it was local Halibut, and these Fish Tacos were outstanding! :blush: Crispy, crunchy batter, moist, just cooked through Halibut within.

Another Visit - Angry Egret Dinner Debut:

On another visit, we made it for Angry Egret’s debut Dinner Menu, which was completely different from what Chef Wes was serving for Lunch all this time. We were excited to see what a more relaxed pace and sit-down setting might be like.

Unlike the standard operating procedure at Angry Egret normally (which is usually fast-casual Lunch), for Dinner, you walk up and speak to a server for a table. They will seat you at a table, pass out menus, and then take your order (like a traditional sit-down restaurant).

Farmers Market Salad (Seasonal Stone Fruit with Candied Almonds and White Balsamic Vinaigrette):


Very fresh, real Farmers Market Greens, the ripe, in-season Apricots were sweet-tart and balanced out the Salad along with the Candied Almonds.

Chicharron Frijoles Tostada (Pork Skin, Black Bean Tostada):

Chef Wes has always made fantastic Frijoles (Beans) for various dishes over the years at Guerrilla Tacos, so this Housemade Refried Black Bean Tostada was fantastic! The bits of Chiccharones (Pork Skin) and Cheese just added decadence to it. :slight_smile:

Camarrones a la Diabla (Fire Grilled Mexican White Prawns, Arroz Blanco, Salsa de Arbol):

Fiery hot and spicy. Even though it was “only” Salsa de Arbol, this packed a punch, and the Fire Grilled Mexican White Prawns were meaty, and properly cooked through, still moist and plump. Overall, it was fine, but felt like it could’ve used one other component.

Pork Ribs Barbacoa (Marin Sun Farms Heritage Pork Ribs with Salsa Barbacoa):

Really tasty Roasted Heritage Pork Ribs in a Housemade Barbacoa Salsa. This had a bit more lineage to an Adobada-style flavor than Barbacoa that we’ve had in the past, but it was tender, juicy, fall-off-the-bone, lightly spicy, fragrant Pork Ribs. Outstanding! :heart:

For the debut Dinner at Angry Egret Dinette, it feels like Chef Wes was finding his footing on what sorts of dishes would form the core of the menu. It felt a bit disparate, but the later Dinner menus (changes each week) seem to have become more focused (things like a beautiful Puerto Nuevo Lobster (and plating)), etc.

Another Visit:

McTorta (Breakfast Sandwich with Gyro Beef, Fried Eggs, American Cheese):

Very much a homage to the Golden Arches and some of Chef Wes’ childhood favorites, this has been on the menu for a few months now, but we kept forgetting to order it. Visually, it looks likes a classic American diner-type of dish, the Egg is moist and perfectly cooked, gooey, melted American Cheese… but it’s the Gyro Beef that doesn’t quite fit. I appreciate Chef Wes doing something different, but the Gyro Beef is very zesty and overly salty. One could argue that many Sausage Patties are similar in nature, and there is some similarity, but the Gyro Beef was leaner, chewier and saltier, and tasted more like “processed meat” than anything that was all Beef or Pork.

(Special) Backyard Burger:

Normally, seeing a restaurant that doesn’t focus on a particular type of food, offer something totally out of their wheelhouse might throw up warning signs. But Chef Avila is classically trained, is very talented and has been exploring a bunch of different cuisines at Angry Egret.

The Backyard Burger is simply awesome: Juicy, truly luscious, mouth-watering, this is just a fantastic, quality Burger that is more like a Gourmet Burger than a Backyard Burger in terms of quality of Beef, execution, flavors. One of the best Burgers we’ve had since I can remember. :heart:

(Special) Aguas Frescas - Farmers Market Strawberry:

Chef Avila’s Aguas Frescas have consistently been standout since the OG days of Guerrilla Tacos. They are never overly sweet (like many places can be), full of fresh, seasonal Fruit, and this visit’s Farmers Market Strawberry drink continues that winning trend. Floral, extremely fragrant, ripe, in-season Strawberries in liquid form. :blush:

Hey Porky’s Breakfast Burrito (Pork Shoulder, Bacon, Scrambled Eggs, Black Beans, Queso Oaxaca, Salsa Verde):

Just look at the pics (above): The taste was even better. :blush: Fresh, supremely tender, moist Pork Shoulder, the Scrambled Eggs are not overcooked at all, so fluffy and juicy(!), this is easily one of the best Breakfast Burritos in the city. :heart: :blush:

Patty Melt (Impossible Patty, Follow Your Heart Cheese, Caramelized Onions, and Mac Sauce on Rye Bread):

The Patty Melt is satisfying, but not as good as their Backyard Burger Special. Still, if you’re craving a Patty Melt, this will suffice just fine.

Tacos de Lengua (Marin Sun Farms Grassfed Beef Tongue Tacos, Cilantro, Onion, Salsa Verde):

I appreciate Grassfed Beef, but this is the first time I’ve tried Grassfed Beef Tongue (Lengua). It’s a bit leaner than normal Lengua, but still extremely tender and moist. There’s a bit more beefiness perhaps, and overall, it’s great to see more Tacos appear from Chef Avila (his strength). There are excellent Lengua Tacos and worth ordering. :slight_smile:

Another Visit:

Iced Latte:

Angry Egret uses Cognoscenti Coffee and this helps make a very aromatic, delicious Iced Latte (with Oat Milk).

Farmers Market Salad (Market Greens, Seasonal Stone Fruit, Candied Pecans, Parmesan, Shallots, and Red Wine Vinaigrette):

Chef Avila’s Vegetable offerings are always worth considering; he has a way with drawing out great flavors from veggies. The Market Salad is very good, especially for a fast-casual, outdoor eatery. Like before, real, fresh Farmers Market Salad Greens (tasting bright, vibrant), ripe Peaches in today’s offering, sweet, juicy, and touches like Pickled Shallots, fresh Cucumbers really accentuate each bite, and I loved the Candied Pecans. Just a satisfying Salad. :slight_smile:

Monte Verde Burrito (Grilled Delta Asparagus, 2 Fried Eggs, Potato Confit, Parmesan Cheese, Red Pepper Escabeche, Crushed Almonds, and Almond Salsa):

The Monte Verde Breakfast Burrito on this return visit had less of the Red Pepper Escabeche, but was still as tasty as before. Moist, juicy, slightly runny Eggs are always appreciated over too many versions around town that feature overcooked, dried out Eggs.

(Special) Stewed Oxtail Burrito:

But the absolute star of Angry Egret’s recent specials might very well be the current exploration of Oxtail by Chef Wes and crew. He made an Oxtail Caldo Durangeño, served over Rice for last weekend’s Dinner, and then served Stewed Oxtail with the Rice in Burrito form.

Taking a bite:

Luscious. :heart:

The Stewed Oxtail meat is so juicy, tender, perfectly seasoned, it’s not too salty, just the right balance of herbs and spices from Chef Wes’ Caldo Durangeño recipe. It is one of the best Oxtail dishes I’ve ever had. Outstanding! :heart: :blush: :heart: (@ipsedixit @ColinMorey @paranoidgarliclover @A5KOBE @js76wisco @attran99 @Starch and all.)

If you see the Oxtail Caldo Durangeño over Rice, or the Stewed Oxtail Burrito back on the menu, it is a must order! :slight_smile:

I am excited to see what Chef Wes Avila is going to be cooking up next for his weekend Dinner menu. It’s exciting to see it change weekly (and multiple dishes at a time). This, along with Angry Egret’s Lunch Specials (usually 2 - 3 new ones each week), is beginning to give that feeling of his early days at OG Guerrilla Tacos, where he used to change the entire menu, every day(!). :open_mouth: I’m looking forward to seeing how Angry Egret develops this year, and as long as we see a return of the Stewed Oxtail, the Pork Rib Tacos, the Lamb offerings and a few other things, then everything else is just gravy. :wink:

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

Instagram for New Menu Updates:


I tried to hit up Angry Egret for the first time last weekend, but got there at 3 and they had just closed :sob:
Ended up having to settle for a Roast Pork & Chashu combo plate from PRD. :laughing:


Update 4:

We were able to stop by to try another Dinner outing at Angry Egret Dinette, as well as Chef Wes Avila’s new Taco Night! :slight_smile:

Chicharron Gordita (Verde Pork Chicharron, Salsa de La Tia, Avocado):

This sounded more decadent than it actually was: Chef Avila takes Chicharron (Fried Pork Skin) and stuffs it in between layers of Masa and fries the whole thing. :slight_smile: It’s tasty, but surprisingly the Chicharrones themselves have softened (perhaps “steaming” in the Masa pocket). If it was crunchy this would be ridiculous. Still tasty overall though.

Oxtail Durangueno (Braised Oxtail with Chile Pasado, Puya Served Over Rice with Tortillas):

Chef Wes decided to tweak the dish slightly and this 2nd time, instead of just the amazing Stewed Oxtails and Rice, he included a whole chunk of Bone Marrow, because why not? :wink:

You scoop out the Roasted Bone Marrow, mix it in the Stewed Oxtail Rice and you have ridiculousness: Succulent, mouth-watering, ultra-tender morsels of deboned Stewed Oxtail, the Durangueno preparation that Chef Wes does is just fantastic: The Chile Pasado is not overly spicy, providing a fragrant, delicate Chile aroma pervading every bite, and it’s comforting and brings a smile to your face. The Roasted Bone Marrow adds a layer of decadence and might be too over-the-top… or maybe not. :heart: :blush: :heart:

Whittier Blvd. Torta (Beef Belly, Red Peppers, Avocado, Queso Fresco, Horseradish Cream, and Serrano Chile):

I didn’t even realize it (because we were always focused on the new Specials during recent visits), but apparently their OG Sandwich (Torta), the Whittier Blvd. was rotated off the menu for a few months now. It was back, and after seeing the video Chef Wes posted of the slowly stewed hunks of Beef Belly… this turned into a must order again. :grinning_face_with_smiling_eyes:

One bite of the Whittier Blvd. Torta and you realize just how honed-in Chef Avila and his team are, compared to their Grand Opening days. This new and improved Whittier Blvd. has a more pliant Bolillo Bread, softer, and with a light chew, and then you bite into the Stewed Beef Belly. Pork Belly may be the more popular option, but Chef Wes’ Stewed Beef Belly used here is crazy-good:

Luscious, rich, so tender it’s almost melting in your mouth, it’s decadent, fatty, with some lean meat as well, and perfectly beefy and savory. The Horseradish Cream gives it a nice kick and offsets the fattiness, the Avocado and slab of Queso Fresco just add more creaminess. It’s outstanding! :heart:

Lamb Shank Tacos (Braised Lamb Shank, Raw Tomatillo Salsa, Radish, Gooseberries, Cilantro):

These were like one of the most beautiful, fragrant Birria Tacos, but made with Borrego (Lamb), resulting in a lightly gamy, tender shreds of Stewed Lamb Shank in hand-pressed Tortillas coated in the Lamb Stew / Birria sauce itself. Another winner.

Another Visit:

Farmers Market Salad (Market Greens, Seasonal Stone Fruit, Candied Pecans, Parmesan, Shallots, and Red Wine Vinaigrette):

As aforementioned, don’t sleep on Chef Wes’ vegetable offerings. He really has a way of drawing out fantastic flavors and works magic with vegetables, in some ways better than meats. This Farmers Market Salad is yet another great starter, it changes frequently based on what’s in season at the Farmers Market (as it should), so today’s version featured super fresh Arugula (definitely tasting like it was just from a local Farmers Market stand), Candied Pecans were lovely, the in-season Pluots and Shallots along with the Red Wine Vinaigrette just combined to make a satisfying, delicious and healthy start to the meal. :blush:

(NEW) Summer Squash Burrito (Brown Butter, Squash, Swiss Cheese, Scrambled Eggs, Pistachio, and Almond Chile):

The newest Burrito to join Angry Egret Dinette’s menu, it replaces the Atwater (which was amazing!). As always, Chef Wes’ Breakfast Burritos begin with perfectly Scrambled Eggs, so light, fluffy and not overcooked. It’s actually moist and juicy.

The Sauteed Summer Squash in Brown Butter is light and delicate, but almost feels a bit too dainty, overtaken by the nutty, punchy Pistachio and Almond Chile, which has a nice spicy kick.

(Special) The Backyard Burger (Grassfed Beef Patty, American Cheese, Sambal Mayo, Pickles):

The Angry Egret team has got this down pat: Just look at how juicy and luscious that looks (above)! :heart: It is just this satisfying, visceral offering: It’s beefy, perfectly grilled, melted American Cheese on a soft Hamburger Bun. :blush:

(NEW) Mini Burritos (Chorizo and Potato) + (Bean and Cheese):

Chef Wes recently debuted these new Mini Burritos (at a fairly priced $3 each), a homage to the small Burritos that his mom would feed him as a kid. There are 5 different flavors and on this visit we started with the Chorizo & Potato, which was our favorite of the two. Zesty, lightly spicy Chorizo Sausage and hunks of tender Stewed Potatoes in a soft Tortilla. :blush:

The Bean and Cheese Mini Burrito was also satisfying, but these Black Beans weren’t as amazing as Chef Wes’ OG Frijoles recipe using Pinto Beans back at Guerrilla Tacos.

(NEW) Taco Thursdays:

Just debuting tonight, Chef Wes is slinging Tacos again(!) on his OG Taco Cart! :open_mouth: It should be happening every Thursday evening, from 5:30 p.m. - 9:00 p.m. or so. While Chef Wes has added one or two Tacos here or there to the new menu, Angry Egret is definitely not a clone of Guerrilla Tacos, going off and finding its own identity. But in the process one of Chef Wes’ strengths (Tacos) has been notably missing for awhile now. So this new Taco Thursdays event was a must visit. :wink:

Grouper Ceviche (Sesame, Togarashi, Avocado, White Soy, Salsa Verde, Heirloom Tomatoes):

While it was “Taco Thursdays,” there was still a nice starter on the menu in the form of Grouper Ceviche. For the past few months, Chef Wes has been getting in some beautiful, fresh Whole Fish, which changes each week depending on what’s fresh (sometimes Halibut, Grouper, etc.). The Grouper meat itself was bright and vibrant, the Salsa Verde gave it sufficient spicy acidity, the Heirloom Tomatoes provided a pleasing, inherent sweetness, refreshing bits of Cucumber, some Avocado as well, and crunchy Tortilla Chips (made in-house). Very good. :slight_smile:

Time for Tacos!

Fried Sweet Breads Taco (Salsa de La Tia, Pinto Beans, Chives):

Freshly fried on the flattop grill, the Sweet Breads were crisped on the outside, giving way to tender, creamy Sweet Breads within! The Pinto Beans were pretty darn close to OG Guerrilla Tacos’ version(!), and the Salsa de La Tia and Handmade Tortillas rounded things off. 2nd Favorite of the evening! :heart:

Grilled Valdivia Farms Squash Blossoms Taco (Oaxacan Cheese, Salsa Mission, Parsley):

Quite delicate, but with a light vegetal quality. These were delicious with the melted Oaxacan Cheese and the Salsa Mission was a more direct heat, but still gentle.

Tripas in Duck Fat Tacos (Grilled Intestines, Served with Charred Salsa Verde, Salsa Seca, Lime):

First, the Tripas (Intestines) are basically confit (slow cooked) in Duck Fat! :blush: And then it’s seared on the flattop grill. Taking a bite and you can taste the rich, luxurious Duck Fat flavors throughout each bite of the Seared Tripas, which are meaty and still soft, tasting nothing like typical Tripas Tacos you might have at a random Taco stand. The dual Housemade Salsas shine here, elevating each bite. :slight_smile:

Oxtail Tacos (Braised Oxtail in Durango-style Guisado, Chile Pasado, Potato, Chile Chiltepin):

But the star of this debut Taco Thursday was Chef Wes’ amazing Oxtail Tacos! This was a more savory, deeply stewed version of the Oxtail Durangueno with Rice dish that he served during last month’s Dinner event. This was a bit richer, and every morsel of the Stewed Oxtail was just an explosion of satisfying comfort food flavor in your mouth! :heart:

One of the best Tacos I’ve had in the last 2 years! :blush: :heart: Must order!

With the new Taco Thursdays event debuting tonight, it feels like Angry Egret Dinette is feeling “whole”: It’s got Chef Wes Avila’s new unbounded creativity, trying all sorts of fun culinary ideas as Specials each day for Lunch (this changes daily), along with his core staples of some solid Torta (Sandwiches), with the standout being the Whittier Blvd. (until he brings back the Pied de Cochon (Stewed Pork Shoulder wrapped in Stewed Pork’s Foot)), along with consistently outstanding Breakfast Burritos (either of them are worth an order).

Dinner service allows you to sample larger format dishes where Chef Wes is branching out from his original Tacos focus, but with Taco Thursdays, you’re getting a once a week look at what made Chef Wes what he is today:

Some of the best Tacos in L.A., changing every Thursday evening.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

Instagram for New Menu Updates:


Tuna tostada and calamari steak tacos from earlier in the week. The tuna tostada was reminiscent of the amazing poke I recently had in Hawaii. Those calamari tacos are so flavorful and ate like tender chunks of swordfish. Get them if you see them on the menu. I had to drive home before I could eat the tacos, so the tortillas completely absorbed the sauces. Still fantastic.
Also the lobster burrito and new minis are also fantastic. Chile Colorado and the cheese and squash were so good.


Nice @attran99 . :slight_smile: We enjoyed the new Mini Burritos as well. :slight_smile:

How spicy was the Chile Colorado Mini? I was going to order it but then the cashier mentioned that “it has a kick to it,” so I held off since it was so hot (near 100 degrees already). :sweat_smile:

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