Latin American cuisine in Los Angeles

The Baja-style food is served in a spiffed-up setting that might be found in Mexicali. Dining on the just-across-the-border fare are, from left, Kristen Beissel, Rafael Patricio and Evelyn Guillen.  (Don Bartletti / Los Angeles Times)

The grill is loaded with cachetadas, carne asada and sausages for the lunch crowd.
[For the record: An earlier version of the caption mistakenly referred to the cachetadas as quesadillas.]  (Don Bartletti / Los Angeles Times)

The tacos are loaded with fresh ingredients, including guacamole, roasted corn salsa and black beans.  (Mark Boster / Los Angeles Times)

Mixologist Julian Cox trains servers and bartenders in anticipation of the Friday-night friends-and-family dinner at Picca, which specializes in Peruvian cuisine.  (Ricardo DeAratanha / Los Angeles Times)

Julian Cox, left, Deysi Alvarez and Shane Croughan prep the bar at Picca restaurant.  (Ricardo DeAratanha / Los Angeles Times)

Colorful mosaic tile leads to a ceviche bar and the main dining room.  (Ricardo DeAratanha / Los Angeles Times)

Susan Feniger, left, and Mary Sue Milliken are the celebrity chef-owners behind the food, dinnerware and ambience at Border Grill.  (Mark Boster / Los Angeles Times)

The churro tots are dulce de leche-infused churros covered with cinnamon sugar, served with chocolate and caramel dipping sauces and ample whipped cream.  (Mark Boster / Los Angeles Times)

The grilled skirt steak is served with black beans and handmade tortillas.  (Mark Boster / Los Angeles Times)

The ceviche duo: Peruvian, left, and Baja styles.  (Mark Boster / Los Angeles Times)

Interior of the downtown L.A. restaurant.  (Mark Boster / Los Angeles Times)

The roasted potato rajas relleno: a poblano pepper stuffed with creamy potato rajas, quinoa spiced tomato salsa and salsa verde.  (Mark Boster / Los Angeles Times)