Damián

Name: Damián
Address: 2132 E 7th Place, Los Angeles, CA, 90021, US

Contemporary Mexican

Directions Website

Daily 5-10pm

2132 E 7th Place, Los Angeles, CA 90021
Last verified: August 2026

Appetizers & Starters

Guacamole$24
Herbs and tostadas
Cesar Tostada$28
Boquerones, parmigiano
Salmon Tostada$28
Sungold tomato, chicatana ants
Kanpachi Ceviche$32
- Signature
Ginger turnip relish, green tomato
Carrot Aguachile$32
Blue shrimp, scallop, sal de gusano
Ensalada de Mercado$24
Oak leaf, peanuts

Main Courses

Calamar en su Tinta$30
Chorizo
Huarache$26
- Vegetarian
Fried artichokes, Weiser potatoes
Tamal de Ricotta$26
Corn cream and epazote
Tlayuda$30
- Vegetarian
Winter squash, zucchini, queso fresco
Prawns a la Parrilla$40
Sal de mar
Pescado a la Talla$72
- Signature
Dry-aged branzino and chayote
Pollito al Pastor$64
- Signature
Pineapple butter, scallion oil
Duck Carnitas$108
- Signature
Cola confit, shishitos, jardin
Carne Asada, 10oz$70
Prime flat iron, alubias
Carne Asada, 22oz Ribeye$155
Prime ribeye, alubias

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada, 10oz · Carne Asada, 22oz Ribeye.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Cesar Tostada · Salmon Tostada.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Kanpachi Ceviche · Carrot Aguachile.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Pollito al Pastor.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Duck Carnitas.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado a la Talla.