LA’s first Mexican BBQ concept will offer mesquite grilled meats and seafood from Chef Esdras Ochoa.

Nestled along the LA River in East LA, soon-to-launch Salazar will be home to one of the most expansive outdoor patio spaces in the city. Located in a former auto body repair shop, its striking design and garden will incorporate the rich tapestry of the neighborhood, with a modern flair.

Diners can enjoy dishes created by Chef Esdras Ochoa, owner of Mexicali Tacos, which was named on LA Times’ food critic Johnathan Gold’s 101 Best Restaurants list. Highlights from his menu include Taco de Carne Asada, featuring grilled mesquite meat in a homemade tortilla, and Arrachera, a staple of the north with all natural skirt steak and salsa vaquero.

The mesquite grill will be the centerpiece of the open kitchen. While much of the seating will be at communal tables, there will be plenty of nooks and more private tables set around the dining area. The patio isolates the space from the street, giving it the feeling of an oasis in the city, and will be heated for year round use. 

The bar program, crafted by in-house Beverage Director Aaron Melendrez, will incorporate Mexican flavors with a simple modern approach. Guets will be able to enjoy a variety of specialty housemade, alcohol infused Aguas Frescas and Horchatas as well as a beer program made up of selections from both local and Mexican breweries.

Salazar will launch with handmade mesquite grilled tacos, and eventually roll out a full dinner service menu, followed by lunch and brunch.  

Ideal For

Taco lovers with a taste for elevated fare

Signature Dishes

Taco de Carne Asada: Choice all natural chuck cooked over mesquite. Salsa vaquera made with heirloom tomato, Avocado paste, cilantro & onion. On a home made all natural yellow corn or Sonoran style flour tortilla; Cocktelito de Camaron: Mexicali style shrimp cocktail, prawns, shrimp broth, citrus, avocado cilantro & onion. House made cocktail sauce; Arrachera: All natural skirt stake cooked over mesquite, the staple of the north. Served with house made all natural yellow corn or Sonoran style flour tortillas. Salsa vaquera made with heirloom tomato & cebollitas & chiles toreados.