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Chulita
Oaxacan Californian
Dark masa quesadillas filled with Oaxacan cheese, in-house tortillas, and tacos served all day set the tone at this modern Oaxacan spot a short walk from the Venice beach scene. The room looks the part, all bright and California-casual, and the mezcal list gives you something to do while you decide between the barbacoa and the tinga de pollo. The Los Angeles Times put it on its Fifty Under $50 list, which tracks.
The awards strongest first
- Michelin Guide Selected Restaurant
- Los Angeles Times Fifty Under $50
One number, weighted & current 70
How we scoreThe dishes from the writeups
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Quesadilla de calabaza
“Slake your thirst with a tequila or mezcal, then tuck into a starter, such as the quesadilla de calabaza, made from dark masa, filled with Oaxacan queso and garnished with pipián de calabaza.”
Michelin Guide -
Tinga de pollo
“Order the tinga de pollo, filled with juicy chicken, or go straight for the steak taco with its slight char.”
Michelin Guide -
Steak taco
“Order the tinga de pollo, filled with juicy chicken, or go straight for the steak taco with its slight char.”
Michelin Guide -
Vegan churros
“You'll be satiated but go for the vegan churros with dulce de leche-style dipping sauce anyway.”
Michelin Guide
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