Gastrophoria is pigging out on bacos and pecan panna cotta at Baco Mercat.
For the uninitiated, a baco (miles away from the close sounding Jumbaco a la Jack in the Box) is a flat bread taco/sandwich hybrid—the brainchild of chef Josef Centeno (of the The Lazy Ox fame). However, all you need to know is that it’s one big delicious, albeit messy affair.
“The Original” is a tangle of crispy pork belly, beef carnitas, and a healthy dose of greens all smothered with an almond-pepper Salbitxada sauce. The fluffy flatbread that binds them all together does a good job… for about a minute. So it’s best to tackle this with a fork and knife, or bring some wet naps! Once you’ve conquer that, move on to the next level with “the Toron.” Same concept but with oxtail hash and tater tots. It is surreal.
If a messy, hot (tasty) mess isn’t your deal, you may be better suited for their cocas, a Catalan version of the pizza. My favorite is “The Salty Jowl”—guanciale, tomato, riocotta and fried egg gathering together on a crispy cracker-like crust. It’s the new breakfast.
To wash it all down, the only way to go is to get their house-made sodas. Barely sweet but rather refreshingly tart, it really cuts down on the heaviness of the meal. Not to mention, there are over 10 unique flavor combos at anytime—Strawberry basil or pineapple ginger anyone?
If you’re still hungry, there are desserts galore. J Gold loves their banana cream pie (it is like a banana cloud!). As for me, my heart belongs to their pecan panna cotta. Impossibly creamy and butter pecan-ly, this panna cotta is adorned with crispy rice crackers, whipped cream and bourbon caramel. It’s one of those desserts where you can’t help but let out a sigh of happiness upon tasting.
Josef Centeno, you’ve done it again!
408 S. Main Street
Los Angeles, CA 90013
Phone: (213) 687–8808