Taking over the former MTN space on Abbot Kinney, Valle’s menu leans Oaxacan, and the regional staples - tlayudas with quesillo and cocoa-bean spread, fantastic amarillo and verde moles - are certainly worth your attention. But we like their tacos the most; the focus is on flavorful, well-seasoned meats, like achiote-rubbed chicken with salted cabbage, and a grilled pork collar with pineapples, al pastor-style. The two standouts, though, are the tender and rich lamb barbacoa and the slightly salty pork belly, the latter of which is topped with green zebra tomato pico de gallo and a fermented manzano pepper salsa.
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