CaCao Mexicatessen
On Colorado Blvd. in the heart of Eagle Rock sits Cacao Mexicatessen, a spectacular, family-owned and run Mexican deli paying homage to the chocolate-bearing contribution of Mexico’s Mayan and Aztec culinary forefathers. With ample hipster foot traffic, Cacao is the sort of place where, once I’ve ordered at the counter and managed to snag a seat (ideally on the restaurant’s narrow, flower-lined patio!), I don’t want to give it up! Rich, mole-covered French fries; duck confit tacos (as well as those with crispy duck skin, which I can’t wait to try during my next meal there!); sea urchin guacamole, and chipotle-infused Azteca IP Stout make dining at this modern Mexican deli a delight, leaving me eager to swiftly return to sample more of this cuisine, with its proud -- and well deserved -- slogan “Hecho en Eagle Rock.”
Top: Bernie Dexter Jessie Knit Pullover
Skirt: Pinup Couture Jenny Skirt in Orange Branch Border Print
Necklace: Debstar Designs Black Roses, Skulls and Crossbones Necklace c/o
Lips: Anastasia Beverly Hills Liquid Lipstick in America Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn
Azteca Chipotle IP
Chips & Salsa
Mission Fig Mole French Fries - house-made fries topped with mission fig mole poblano sauce, topped with sesame seeds.
Elote de la calle with steamed white corn, queso cotija, crema, and powdered chile.
(Foreground) Taco of the week, with Albacore Tuna (medium rare), on a bed of fried leeks, topped with squid ink, habanero sauce, wasabi aioli, scallion & tobico roe on a flour tortilla.
(Background) Sea Urchin Chile Guero Taco with tempura battered and fried chile guero, topped with Santa Barbara sea urchin, & filled with Mexican shrimp and green onions.
Yucatan-spiced shredded pork Cochinita Pibil Sope, with lettuce, crema, and queso fresco.
Carnitas de Pato taco with duck confit, avocado, vinegar onion, radishes, and chile oil.
Fresh guacamole with Santa Barbara sea urchin.
