La Palma Restaurant

April 11, 2015

Palmdale, California – Over the years I’ve watched the building where this place is housed go from a barbecue joint, to a burger stand, and now to a Mexican food restaurant. The food was good at each of the prior forms (the story of what happened to each makes for a good made-for-TV movie, but the details are outside the intent of this blog so my lips are sealed), so I knew I would have to stop in and try this latest incarnation.

La Palma is right on Highway 138, just before the city of Palmdale gives way to Littlerock. It is a small building but has lots of parking on premises, enough room for semis. A large tree provides some shade for your car on the west side of the building.

When you walk in, you’ll find a single room. If it looks crowded, don’t despair. About half of the people have ordered food to go and will be clearing out as soon as their food is ready. If you come in the front door, walk straight back to the order window. To your left, swinging doors lead to kitchen. Above you, you’ll see the selections hand-written on the menu board. Study it for a bit and place your order. Then have a seat. Everything is cooked fresh after you order so allow time for your meal to be cooked.

While you wait, take a look around. There are various fans blowing, a necessity here in the high desert. Tables are particle board and feature a bottle of Tapatio hot sauce, napkin holder, salt, pepper, and small bottles of crushed red pepper. The black metal chairs have vinyl seats. There is room for about two-dozen diners.

Black and white photos of important people in Mexico’s history punctuate dark yellow textured walls. Center stage is a large painting by Renato Cavaro of The Magnificent Seven on horseback thundering across the desert. One television is in hung up in the corner above and to the right of the order window, usually playing a Spanish soap opera or movie. On the west side of the building is the condiment bar with cilantro, onions, radishes, various salsas, oregano, crushed red pepper, and, when available, lime quarters.

La Palma seems to be a family run business. The staff is very friendly. I placed my order in Spanish, and the lady taking my request patiently smiled as I tried to navigate the language. Today I had a Taco La Palma ($1.50), a Carne Asada Plate ($11.75), and a chicharrón. My beverage for today was an extra-large Jamaica ($2.40).

On the way back to my table, I made a stop at the condiment bar. At my seat, I began to settle into the vibe of the place. While I waited, I started in on the chicharrón, which the lady taking my order graciously cut up into bite-sized pieces.

To be honest, the chicharrón was a tiny bit dry from sitting under the warmer most of the day. But it was still very good. I like that it was not swimming in fat, nor was it too salty. Just about right. I added a few drops of the Tapatio to introduce a little heat. Shhhh. Don’t tell the owners, but I think Tabasco works better with chicharrónes than Tapatio. But since this is a Mexican restaurant, I’ll go with the flow.

Soon my order arrived at my table. The carne asada comes topped with grilled onion. Rounding out the plate, flanking the asada, are rice and refried beans. Plenty of tortillas come wrapped in foil. It looks like La Palma uses flap meat for their asada. Because it is a

thin cut of meat, it was a tad on the dry side after cooking, but it was sufficiently marinated and you can taste the spices used. I made tacos with the asada and the tortillas. Unfortunately, even though they give you plenty of tortillas, I ran out of them before I ran out of carne asada. On the other hand, that could be a good thing: more meat than tortillas.

Moving to the sides, the rice is Spanish style rice. Nothing really noteworthy here. I used one of the tortillas to scoop up the beans. Most of the rest I placed in the ‘taco’ with the asada. On their own the beans don’t really stand out. But they do enhance the flavor and texture of the asada ‘taco’.

The Taco La Palma is one of their specialties. They take a chicharrón, finely chop it, add their own special salsa, and cook it until tender. It is finished with cilantro and onions. I like how La Palma gets the chicharrón to be so tender. And the salsa has a kick that you do not expect. (Note: The Taco La Palma is only available on weekends, and only as long as the chicharrónes last.)

My Jamaica was delicious! It is well flavored by the hibiscus. In fact, it still has the hibiscus flowers in the cup so you know it’s the real thing. Very refreshing, especially on a hot day. I’m glad La Palma does not go overboard with the sugar. I tend to order Jamaica at almost every Mexican restaurant I visit, if they have it.

I was very full after finishing the meal. That is a testament to the large portions La Palma serves.

If you’re looking for authentic Mexican food in the Antelope Valley, you’ve come to the right place. La Palma is well known and well loved among the locals and travelers alike for the food and family atmosphere. At times it feels like you are out on a patio at the home of one of your friends. They serve breakfast, too. I haven’t tasted it but word is they serve great coffee. A real gem in the Antelope Valley.

Be advised they close relatively early – at 6:00 pm, even on weekends. Menudo is available on weekends. Chicharrónes on weekends, too, but only until they run out. It can get crowded fast, especially if a couple of families come in at same time.

La Palma – 3.5 forks. Recommended. Closed Tuesdays. Cash only, please.