Pork chop “Beeler Farm” at Salazar restaurant.
Salazar restaurant is located in the L.A. River adjacent community known as Frogtown.
Pollo asado taco, right, at Salazar restaurant.
Rebecca Ortega makes tortillas.
Chef Esdras Ochoa’s version of esquites, a side dish of street corn, at Salazar.
Catch of the day: Freshwater trout from Idaho at Salazar. (Francine Orr / Los Angeles Times )
El Jaibolero is a drink made with tequila, soda, celery, coconut bitters, lime and cucumber at Salazar. (Francine Orr / Los Angeles Times)
At the table Daniel Rhine, holding his 2-year-old son, Oliver, and Kate Rhine of South Pasadena enjoy dinner at Salazar.
Hand-made tortillas cooking in the kitchen at Salazar restaurant. (Francine Orr / Los Angeles Times )
Gem Caesar salad.
Sous chef Javier Morales, 31, grilling in the kitchen at Salazar.
Steak on the grill at Salazar restaurant.
The verde drink has cucumber, green apple, lime, cilantro, celery gin, pear brandy and fino sherry.
