By Shontel Horne

The Kosher Corridor that runs down Pico has seen its share of cafés, bakeries, and markets, but five-month-old Mexikosher stands out. Maybe it’s the whimsical piñatas adorning this quaint little place, which otherwise resembles similar fast-casual Mexican restaurants (there’s a window showcasing ingredients as you build your meal). And of course there’s the name. But forget all that and get to the real deal: the food. Incredibly moist and tender, the meat in the beef and duck confit carnitas is braised for an astounding 18 hours (the lamb and beef in the birria, a mere 16). Charbroiled chicken has a “secret mix” of Mayan spices we’d like to get our hands on, plus nice citrus notes. There are burritos, tacos, nachos, and chipotle wings—but no cheese. However, with a peanut salsa, you’ll barely miss your favorite queso. (And who needs pork anyway?) Kosher standards, under the rabbinical supervision of Kehilla kosher, are strict here. As the restaurant says: “Real Mexican Kosher. Real Good. Yes Really.”

sweet seats

Twenty people can dine inside, but the sidewalk seating is far more charming and entertaining.

chew on this

Head chef and owner Katsuji Tanabe comes from a Mexican and Japanese heritage and honed his skills at Mastro’s and Shilo’s steakhouse before opening Mexikosher.


Mon–Wed 11 AM–11 PM; Thu 11 AM–12 midnight;
Fri 11 AM–2 PM; Sat sundown–2 AM
closed Sunday

price range

$6 (chicken taquitos) to $13 (carnitas)