Los Antojos

The best dishes here are posted on the wall in Spanish. And many customers, like the owners, are transplanted natives of Mexico City. Don’t miss consome loco, chicken rice soup slow-simmered with cilantro and onions; pambazo, baked potatoes with sausage, lettuce, cream and Mexican cheese; or gordita with chicharron, a deep-fried corn cake split open and stuffed with fried pork skin.

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House-Smoked Salmon Pizza, Spago

Dishing With Grace

House-Smoked Salmon Pizza, Spago

Wolfgang Puck pioneered the California-style pizza, using nouveau ingredients that go well beyond sausage and pepperoni. The smoked salmon pizza has been a mainstay at Spago throughout the years, but it’s not on the menu. A thin-crust pizza is built with crème fraîche and silky smoked salmon, then topped with an only-in-Beverly-Hills twist: caviar and gold leaf. Each bite is worth every penny—all 3,700 of ’em! $27, $37 (with caviar), in the Forum Shops at Caesars, 369-6300.

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