The avocado frito is a flash-fried avocado wedge crusted with bread crumbs and coconut, nestled in a sweet habanero-laced mango chutney. (Ricardo DeAratanha / Los Angeles Times)
Chef Eduardo Ruiz, formerly of Animal, is focusing his hard-won technique on the cuisine that he grew up eating in El Salvador. (Ricardo DeAratanha / Los Angeles Times)
The new restaurant in Bell is in a former cocktail lounge on Atlantic Avenue. It’s just 10 minutes east of downtown. (Ricardo DeAratanha / Los Angeles Times)
Sopa de lima is made with fried chicken feet. (Ricardo DeAratanha / Los Angeles Times)
The bar is the project of Christian Pulido. You can get a version of the chile-spiked beer called michelada and the Ron Bull, a sweetened fizz of lime juice, beer and light rum. (Ricardo DeAratanha / Los Angeles Times)
Sangrita y tequila is a traditional Mexican sipping combo of a shot of spicy/sour tomato juice and an icy shot of tequila or mezcal. (Ricardo DeAratanha / Los Angeles Times)
Patrons share a horchata-tona, enough for two to four people. (Ricardo DeAratanha / Los Angeles Times)
Chef Eduardo Ruiz at the kitchen’s service window. (Ricardo DeAratanha / Los Angeles Times)
For dessert, one choice is the boca negra, chocolate cake, chipotle custard, ancho whip and blackberries. (Ricardo DeAratanha / Los Angeles Times)
