After visiting Cocina Dona Chona on Florence Boulevard, in Huntington Park, I will definitely return soon. I ordered an adobado taco with an asada gordita. The crisp gordita was golden brown and light as a feather. The white creamy cheese on top was delicious. The owner's daughter, Nellie came to my table and took my photograph with my camera. She was gracious yet curious to find me there, I thought. She asked me about my food book. She told me that the restaurant was family owned, her mother's, who graciously served my lunch. I took photos of the food from my cell phone, which were beautifully plated and clean. The atmosphere was calming with the air coming through the open glassless windows. The ceiling was covered with plastic, and with no door to the front entrance. The front entrance had bar stools looking out to Florence Boulevard. I enjoyed the experience here very much and the king at Concina Dona Chona is the gordita!

A taste of Tennessee lingers with me. J,R's B-B-Q. J&R stands for Jeanine and Robert.
The pork ribs were spicy, tangy, good HOT! I was warned by the locals eating their dinners, not to order the ribs with the spicy sauce. I took their heed and was glad that I did. There was a nice heat that permeated from my palate, then went quickly to my head, after savoring that first bite. The sauce was wet and more than enough to cover the meat. It's smoking flavor, cooked in three different types of wood (hickory, oak, and pecan) was the signature for me. After eating the ribs the cole slaw helps to cool down the heat. J,R's baked beans had me wanting for more. The portions are very large. I ordered a small portion, getting home to what looked like to me, a very hefty portion at that! I can't wait to go back, I highly recommend it. The restaurant has been there on Blackwelder and La Cienega. since 1997.

I visited Uncle Reggie's BBQ most recently, in the city of Inglewood. Reggie's pork ribs were stringy in texture and fallin' off the bone. The meat was moist and delicious, with a flavorful taste. His chicken was moist inside and crispy on the outside, as he promised. Reggie told me that he keeps his chicken well hydrated while barbequing it. Oh! and did I mention that Reggie uses the old fashioned barbeque grill. And his sauce is killer!
Reggie's slow-cooked sweet happy beans with a crunchy texture from a hint of meat, (of which kind I did not ask). The beans had a rare smoky flavor, yumm! The potatoe salad was not chilled, but when I got home and put it in the refrigerator for a while, it was dee-licious. The potatoe salad was creamy, (but not too much), spicy, tangy, textured with other ingredients. Then comes the garlic, bam, it pops out through the potatoes.
Stay posted for Reggie's next BBQ event.

June 2006-Bernard's Burgers
When I met Bernard it was a hot sunny day, perfect for chili, to cool you down.
I waited for what I thought was forever, but boy was it worth it. Handmade cheeseburger with secret spices was their signature. On my next visit I found that Bernard was soon to celebrate his father's passing on day. One month after that date was the anniversary date (1976) that Bernard's father had founded the burger stand. And it truly stands out, on Avalon & 118th Street, with it's purple and white stripes.
Bernard has a passion and a commitment for his food and has high aspirations for the future.
His spirit and cheeseburger truly touched by soul and my stomach.

Food is comfort these days, recession and all don't know where it all go.