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The Woodland Hills restaurant dethroning Porto's famous potato balls
['Restaurant Critic', 'Jess Torres', 'Jenn Harris Is A Restaurant Critic For The Food Section Of The Los Angeles Times. She Was A Finalist For The James Beard Award For Criticism', 'Holds A Bachelor S Degree In Literary Journalism Uc Irvine', 'A Master S In Journalism Usc. Follow Her', 'Photography By']
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The propulsive sounds of syncopated percussion and fast piano rhythms pulse from a tiny speaker perched just outside the door to Taínos L.A. in Woodland Hills.
Owners Odessa Rodriguez, Nick Varvatsoulis and chef Edwin “Tio” Torres at Taínos L.A. in Woodland Hills.
The halo of mashed potato that forms the exterior of the potato balls at Taínos L.A. is remarkably light, fluffy and borders on cheesy.
Earlier this year, they opened Taínos L.A. out of a small restaurant space on Ventura Boulevard, about two miles south of the Topanga Mall.
The second is mayoketchup, a classic Puerto Rican sauce made primarily of ketchup and mayonnaise with a kick of garlic.