At House of Mandi in Anaheim, a young server requires both hands to hoist a platter full of gold. Similar to covered-oven traditions that stretch back to the Mayan culture, the meats and rice for mandi have historically been cooked in pits over coals. (Myung J. Chun / Los Angeles Times)AdvertisementI mentioned most customers come for an unhurried meal. If you’re driving back to Los Angeles after banqueting on a blur of rice and bread and meats, I recommend the jolt of caffeine. Recommended dishes: Mandi No.

Source: Los Angeles Times July 15, 2021 13:30 UTC