SOTO'S KITCHEN - From Their Family To Yours

April19SotowebDo a search for Soto’s Kitchen and the first thing you'll find are thirty-four, well-earned 5 Star reviews on Yelp.

Located in the pocket mall on the n.e. corner of La Brea and San Vicente, you might miss them if you blinked. The Kitchen originally only opened Saturday, Sunday and Monday because the Soto family, who all work there, had other jobs.  But for those three days they came together to share their passion - serving up delicious, affordable, freshly made family recipes flavored with homemade family spices to their target audience…the local community. The community embraced them, enabling them to expand. They now offer dine-in, delivery and takeout full time, from 9am to 9pm Tuesday - Sunday. Yay!

During a recent visit, my friend and I shared one of the most delicious quesadilla’s around:  The Jackfruit Avocado Quesadilla. Filled with sautéed jackfruit (a plant with a fleshy meat-like texture popular in Asian recipes), creamy mozzarella cheese and perfectly ripe avocadoes with a side of sour cream, guacamole and pico de gallo.   We also enjoyed a classic ceviche with plump pieces of fish, fresh tomatoes, onion, cilantro and lime juice. For good measure we polished off a creamy, chunky fresh bowl of guacamole with crispy tasty house chips.

Their most popular dish is the Skinny Burrito with  shredded beef simmered in roasted green chilies, tomatoes and beans with a light mayo spread.  For the vegetarians there is the Vegan Soyrizo Tacos served with a corn tortilla, house soyrizo, cabbage, onions, cilantro and green salsa.

The 3 Leches French Toast from their great breakfast menu is getting a lot of social media buzz.   

The place is cosy (small), tastefully decorated, with some table seating. To my great appreciation there was no loud music blasting at us.  We saw several neighborhood fans arrive to pick up their orders. If they keep up this delicious menu, affordable prices and friendly family service, we can only hope that continued expansion is in their future.

See you there!

9am to 9pm Tuesday - Sunday.

1292 S La Brea Ave (n.e. corner of San Vicente)

(310) 839-8769


Family Recipe from Chefs Marino Soto and Laura Soto's kitchen.

Espaghetti con Chorizo

4 servings of dry spaghetti pasta
2 roma tomatoes
2 garlic cloves
1 tsp ground cumin
1 onion
Olive oil
1/2 lb of authentic Mexican chorizo - now available for special order from Soto's
1/4 cup grated mozzarella cheese


Bring a pot of water to boil with a pinch of salt and 1/4 onion. Add pasta and cook el dente. Drain and set pasta aside.

Combine tomatoes, 1/2 onion, garlic, and cumin in blender. Blend until finely pureed. In a large saucepan, add 1 tsp of olive oil and chorizo on medium heat. Cook chorizo about 5 minutes, or until lightly browned. Add tomato puree, stir, and bring to simmer. Cook sauce for 10 minutes on low heat. Add salt to taste and stir.

Combine pasta and sauce and turn heat off. Add grated cheese and cover, allowing cheese to melt.

Vegan twist - consider substituting soyrizo for chorizo and add your favorite vegan cheese.

Buen Provecho!



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Established in August of 2008 by writerartist Dianne V. Lawrence, The Neighborhood News covers the events, people, history, politics and historic architecture of communities throughout the Mid-City and West Adams area in Los Angeles Council District 10.

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