More From the Los Angeles Times
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Sept. 20, 2024
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Sept. 20, 2024
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The huarache azteca with salsa, grilled nopal, onions, avocado, queso fresco and sour cream.
(Mariah Tauger / Los Angeles Times)The alambre has steak, poblano pepper, onion, bacon, ham, chorizo and cheese.
(Mariah Tauger / Los Angeles Times)The 29-inch machete can feed a few people.
(Mariah Tauger / Los Angeles Times)The machete, clockwise from top, alambre and huarache at Fonda Mixcoac.
(Mariah Tauger / Los Angeles Times)Maria and Erick Villegas prepare food inside Fonda Mixcoac.
(Mariah Tauger / Los Angeles Times)Maria Villegas prepares a 29-inch machete.
(Mariah Tauger / Los Angeles Times)A machete is assembled.
(Mariah Tauger / Los Angeles Times)Erick Villegas and his family own Fonda Mixcoac restaurant in Anaheim.
(Mariah Tauger / Los Angeles Times)Pablo Villegas, left, Guadalupe Navarro, Erick Villegas, Anny Villegas, Maria Villegas and Jose Villegas at their Fonda Mixcoac restaurant in Anaheim.
(Mariah Tauger / Los Angeles Times)Sept. 20, 2024
Sept. 20, 2024