Inside Colonia Publica

A chicken fideo with chorizo, cilantro, sour cream and hard-boiled eggs at Colonia Publica.

A chicken fideo with chorizo, cilantro, sour cream and hard-boiled eggs at Colonia Publica.

(Bob Chamberlin / Los Angeles Times)

Oct. 29, 2015 12:40 PM PT

Colonia Publica

The front of Colonia Publica, the new restaurant from Ricardo Diaz.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Owner and chef Ricardo Diaz prepares chicken fideo.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

A ceviche tostada at Colonia Publica in Whittier.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Diaz prepares wedges of lime.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

With a little of the neighborhood reflected in the front window near their table, Ralph Garcia, wife Marissa and 7-month-old daughter Mia prepare to enjoy chicken fideo.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Waitress Melissa Moglianesi serves bowls of fideo.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Cocochilada cocktail.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Verde michelada.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Bacon chamaco.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Gabriel Altamirano and his daughter, Sophia, 6, dig in to their tostadas.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Day of the Dead decorations adorn the bar.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

Ricardo Diaz with Dia de los Muertos decorations.

(Bob Chamberlin / Los Angeles Times)

Colonia Publica

The exterior of Colonia Publica.

(Bob Chamberlin / Los Angeles Times)

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