Lupita’s: regional specialties from Mexico [RESTAURANT REVIEW]

There is a place in the world for restaurants that do a limited repertoire flawlessly – the burger joint that doesn’t offer fifty Fajita plate made by chef Amilcar Mijangos at Lupita’s Mexican Grill. Photo different combinations of toppings and buns, just one perfect burger. Most Mexican restaurants in the South Bay are in this category, and I have joked that you could take the menu from almost any restaurant and use it to order from a different one without anybody noticing. So when a local Mexican restaurant goes outside the comfort zone of tacos, burritos, and enchiladas and offers more regional specialties, it’s worth noticing. Lupita’s in Redondo Beach is an example, offering Oaxacan mole, barbacoa, and other dishes. The results have been mixed, with some unusual items done very skillfully but common items inconsistent or poorly executed. Any meal starts with chips, usually warm and fresh, served with two salsas, a thin, mild version with chunks of scallion and cilantro and a thicker one that has some smoky heat. Even the hotter one is a little mild by my standards – the smoky burn becomes noticeable after a few chips laden with the stuff, but I like something a bit more…

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