After driving on the 60 and into La Puente, I went to the Campo é Carbón pop-up where the founders carefully curated everything — from perfect playlists (disco, Anderson Paak, and low-key beats) to smoky mezcal cocktails, and the gorgeous candle-lit backyard inspired by trips to Baja’s Valle de Guadalupe. The Hokkaido scallop crudo, delicate and balanced, was only one of the many standouts. Chef and co-founder Ulysses Gálvez combined the scallops with orange, yuzu, and chile. I wanted to order a second one but waited to see what else was on the docket. I was glad that I held off because the octopus with chicharron gremolata, marlin taco, and the pork chop with pickled mustard seed made it worth the 30-minute trek. Make your way around the backyard kitchen to scope out the custom fire pit, where Gálvez works over an open fire. You’ll likely meet co-founder Adriana Alvarez, who makes her way around the patio that she decorated. You’ll be thinking about a lot on the way home, but especially those scallops. —Mona Holmes
"dish" - Google News
December 20, 2022 at 12:33AM
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The Best Dishes Eater LA Editors Ate This Year, Mapped - Eater LA
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