Now that the restrictions that come with a vegan diet fail to faze him, Jeremy Lake, in his second cocktail menu since Crossroads has opened, made efforts to advance the drinks even further and towards a healthful mindset. And if any restaurant in Los Angeles has been successful at reframing how a diet with no animal by-products is viewed, it’s Crossroads. Everything here is delicious – without mention of the usual apologetics – and the new fall cocktail menu is no exception.
I remember the anticipation we all felt when the Baja chefs came to Street Food Fest at the Rose Bowl in the summer of 2011. It was just the ingredient needed to take the festival to a new level. Not only would we be having access to some of the best street food in LA at one place, we’d also be experiencing the best of Baja.
Thanks to Reverse Coyote Bill Esparza, there’s been quite a bit of sharing going on across the California-Mexico border. We Angelenos get to reap the benefits at Playa, the playground of Sedlar’s latest experimentation. As he is currently changing the menus here, we’ll get to go straight to the sources of his inspiration thanks to this series.
Cue the installment going on now, starting with Sabina Bandera Gonzales of La Guerrerense, who will be cooking with Chef Sedlar now until tomorrow, Tuesday, September 18th – though the menus for each installment will actually be available all week long. Sabina brings dishes her top seafood stand seasoned with a variety of unique salsas. A la carte menu items are $5-$18 and include:
- Tostada of sea urchin ceviche with clam on top
- Tostada of sea snail ceviche with slices of sea snail on top
- Tostada campechana (tuna fish ceviche with scallops, octopus, shrimp and sea snail on top)
- Campechano cocktail (Cup of shrimp, octopus, scallops and sea snail)
- Codfish ceviche (cooked in olive oil with vegetables, olives, capers)
- Tostada of tuna smoked pate with scallops on top