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! 
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. 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? 
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. 
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. 
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!
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.
(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)! It is just this satisfying, visceral offering: It’s beefy, perfectly grilled, melted American Cheese on a soft Hamburger Bun.
(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.
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! 
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.
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.
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!
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! 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.
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!
One of the best Tacos I’ve had in the last 2 years! 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:
https://www.instagram.com/angryegretdinette/
