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Campechana tostada features raw fish, uni, oysters and tomato salsa.
10 Images

Jonathan Gold’s favorite downtown restaurants

Campechana tostada features raw fish, uni, oysters and tomato salsa.

Campechana tostada features raw fish, uni, oysters and tomato salsa.  (Barbara Davidson / Los Angeles Times)

Tanya Mueller and Wes Avila run and operate Guerrilla's Tacos just outside Handsome Coffee on Mateo Avenue.

Tanya Mueller and Wes Avila run and operate Guerrilla’s Tacos just outside Handsome Coffee on Mateo Avenue. (Barbara Davidson / Los Angeles Times)

Beef tongue with chili de arbol and radish, left, and sweet potato with Oaxacan cheese and almond chile.

Beef tongue with chili de arbol and radish, left, and sweet potato with Oaxacan cheese and almond chile.  (Barbara Davidson / Los Angeles Times)

Wes Avila grills potatoes to go on a taco with Oaxacan cheese, almonds and chiles.

Wes Avila grills potatoes to go on a taco with Oaxacan cheese, almonds and chiles.  (Barbara Davidson / Los Angeles Times)

Lots of delicious toppings go into Guerrilla Tacos.

Lots of delicious toppings go into Guerrilla Tacos. (Barbara Davidson / Los Angeles Times)

Nguyen Tran and his wife, Thi Tran, with their sought-after dish of Singapore-style chili crab.

Nguyen Tran and his wife, Thi Tran, with their sought-after dish of Singapore-style chili crab. (Allen J. Schaben / Los Angeles Times)

Chego specialties include, clockwise from top: Chubby Pork Bell rice bowls, sour cream hen house rice bowls, Squish & Destroy pork sandwiches and Ooey Gooey fries.

Chego specialties include, clockwise from top: Chubby Pork Bell rice bowls, sour cream hen house rice bowls, Squish & Destroy pork sandwiches and Ooey Gooey fries. (Luis Sinco / Los Angeles Times)

Outdoor dining at Chego.

Outdoor dining at Chego. (Luis Sinco / Los Angeles Times)

Chego's Chubby Pork Belly is a rice bowl made of barbecued por, pickled radishes, water spinach, Chinese broccoli, cotija, peanuts and a fried egg.

Chego’s Chubby Pork Belly is a rice bowl made of barbecued por, pickled radishes, water spinach, Chinese broccoli, cotija, peanuts and a fried egg. (Luis Sinco / Los Angeles Times)

Manager and sous chef Micko Ortiz prepares a wok for cooking.

Manager and sous chef Micko Ortiz prepares a wok for cooking. (Luis Sinco / Los Angeles Times)

1/10

Jonathan Gold’s favorite downtown restaurants

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