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Sept. 20, 2024
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Sept. 20, 2024
A chicken fideo with chorizo, cilantro, sour cream and hard-boiled eggs at Colonia Publica.
(Bob Chamberlin / Los Angeles Times)The front of Colonia Publica, the new restaurant from Ricardo Diaz.
(Bob Chamberlin / Los Angeles Times)Owner and chef Ricardo Diaz prepares chicken fideo.
(Bob Chamberlin / Los Angeles Times)A ceviche tostada at Colonia Publica in Whittier.
(Bob Chamberlin / Los Angeles Times)Diaz prepares wedges of lime.
(Bob Chamberlin / Los Angeles Times)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)Waitress Melissa Moglianesi serves bowls of fideo.
(Bob Chamberlin / Los Angeles Times)Cocochilada cocktail.
(Bob Chamberlin / Los Angeles Times)Verde michelada.
(Bob Chamberlin / Los Angeles Times)Bacon chamaco.
(Bob Chamberlin / Los Angeles Times)Gabriel Altamirano and his daughter, Sophia, 6, dig in to their tostadas.
(Bob Chamberlin / Los Angeles Times)Day of the Dead decorations adorn the bar.
(Bob Chamberlin / Los Angeles Times)Ricardo Diaz with Dia de los Muertos decorations.
(Bob Chamberlin / Los Angeles Times)The exterior of Colonia Publica.
(Bob Chamberlin / Los Angeles Times)Sept. 20, 2024
Sept. 18, 2024
Sept. 20, 2024
Sept. 20, 2024