Evil Cooks

Name: Evil Cooks
Address: 3333 N Eastern Ave, Los Angeles, CA, 90032, US
Telephone: 323-332-2336
Price range: $$

Mexican$$

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Tue–Fri 4pm–9pm, Sat 12pm–9pm, Sun 12pm–5pm, Mon closed

3333 N Eastern Ave, Los Angeles, CA 90032
323-332-2336
Last verified: September 2026

A gloved cook chopping charcoal-grilled octopus (pulpo) on a white cutting board at Evil Cooks in Los Angeles

Small Plates

Tom Yum Aguachile
- Spicy
Shrimp, spicy tom yum
Hamachi Collar
Hamachi, Toluca chimichurri
Baklava Wellington
Pork belly, romesco
Beans & Cheese Dumplings
- Vegetarian
Bean, queso fresco, Asian macha salsa
Enchilada Dumplings
- Vegetarian
Enchilada sauce, requesón, potatoes, crème fraîche
Black Corn Tostadas & Salsa
- Vegetarian
Heirloom black corn, salsas (mild, medium, wild)
El Taco Arabe
Wet aged ribeye, tzatziki
Shrimp & Chips
Shrimp, chips

Mains

The Devil's Pack
Poseidon, Rock Lobster, Asesino
Los Malditos
McSatan, The Simmons, El Goth
3 From Hell
Black Pastor, Chorizo Verde, Black Asada
3 From Heaven
- Vegetarian
Veggie Pastor, Veggie Chorizo Verde, Baja Catfish (Tofu)

Burritos / Tortas (served with side)

The Double Fist
Double cheeseburger, caramelized onions, bacon, tots
Chilakillers
- Vegetarian
Egg, chilaquiles
The Prince of Darkness
Egg, Black Asada, Black Pastor or Veggie Pastor
Chorizo Verde
Egg, pork or veggie chorizo
The Megadeth
Egg, two pounds of meat
Mulita
Choice of protein or veggie protein

The Devil's Sweet Tooth

La Bruja
Churro Cheesecake
Momento Mori

Drinks

Unholy Water
Tepachelada
Tepache
Agua de Piedra
Coca-Cola
Coca-Cola Zero

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

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos / Tortas (served with side).
Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Burritos / Tortas (served with side).
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo Verde.
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: Black Corn Tostadas & Salsa.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchilada Dumplings.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Mulita.