Coffee
fromEater
1 week agoA Cafe de Olla Recipe That's Made for Gathering
Cafe Tondo blends Mexican café de olla with an all-day cafe-bar concept, creating a dynamic, welcoming Los Angeles community space open long hours.
On an otherwise industrial-grey corner in downtown Pomona, the bright-pink, cactus-covered facade of Borreguitas beckons like my bisabuela's house in Tijuana, Mexico. Like there, the interior here brims with hanging pothos plants and religious-adjacent wooden furniture; an older Mexican woman stands in the kitchen, apron on and wooden spoon in hand. Borreguitas is the only vegan Mexican spot in this area of eastern Los Angeles county and its menu, filled with tostadas, burritos, tacos, and more, can be made to accommodate gluten-free diners.
A low-effort dessert inspired by cafe de olla, which is a drink I consumed daily while on holiday in Oaxaca, Mexico. It's a black coffee gently spiced with cinnamon and cloves, and sweetened with piloncillo (an unrefined sugar). Here, I've turned it into something refreshing for summer, using dark brown sugar instead, not least because it's easier to find. I can never resist a post-dinner coffee, and this scratches both that caffeine and sugar itch.