With so many cultures meshing together in Los Angeles, we have an embarrassment of riches when it comes to exotic cuisine. Sushi and ramen dominate Little Tokyo. Thai Town offers a veritable wealth of traditional and fusion dishes. And all across the city, you can find French, Italian, and Mediterranean eateries to rival any in the U.S., not to mention the best Mexican food short of Mexico itself. But today, we’re going to talk about a stretch of Fairfax Avenue known as Little Ethiopia. Here you’ll find the best Ethiopian food Los Angeles has to offer… and that’s saying something. Unfamiliar with Ethiopian cuisine? Then read on to get the basics before indulging in the Ethiopian food Los Angeles residents relish so much. 

Developing the Distinctively Earthy Flavor of Ethiopian Cuisine 

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Ethiopian food is noted for its distinct flavor; a melange of exotic herbs and spices. As early as the 1400s, merchants from India brought spices to the region we regard as Ethiopia today. Around the same time, Portuguese traders brought chili peppers and East Asian travelers introduced ginger. 

These influences were combined with indigenous Ethiopian goods such as wheat, millet, and sorghum. But arguably the most integral indigenous Ethiopian crop is teff. Teff is a grass instrumental in making inerja; a “bread” central to the best Ethiopian food Los Angeles offers. 

When you sit down to your first Ethiopian meal, you may be expecting intense heat due to the numerous spices. But think of these spices more as the seasoning that bypasses bite in favor of flavor. With a multitude of flavor combinations, diners can expect to experience subtle sourness, poignant pungentness, tantalizing tartness, and an elegant earthiness unlike any other cuisine. 

Staples of an Ethiopian Meal

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A great deal of that flavor comes from a sauce or masala of sorts called berbere. Berbere is incorporated in a vast variety of Ethiopian dishes. It derives its potent flavor from a blend of fenugreek, garlic, ginger, chili powder, cinnamon, and cardamom. But that’s typically just the base for berbere. Other herbs and spices are incorporated to make it the perfect supporting flavor for Ethiopian cuisine. You can also find berbere in a paste called awaze. 

But the true foundation of any respectable Ethiopian meal is inerja. This spongey, sour, almost cabbage-y tasting fried starch is presented as a sort of pancake. It is meant to be dipped into the myriad of dishes that are traditionally served on the same platter (or gebeta). 

Inerja is made by grinding teff into flour that is then fermented with water before baking or frying in a large skillet. When you order the best Ethiopian food Los Angeles has to offer, you can pretty much count on inerja being included. 

What to Expect from Your First Ethiopian Dinner

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If you’re looking for the Ethiopian food Los Angeles foodies rave about, you’ll want to hit the stretch of Fairfax known as Little Ethiopia. Here, you’ll have your pick of several reputable restaurants serving traditional Ethiopian fare. Don’t be ashamed to ask questions about the menu if it’s your first time. 

Typically, you will place your order for different dishes similar to stews or curries. These will then be brought to you on a giant gebeta (a large circular tray typically crafted from metal). In most cases, your ordered dishes will be served on a huge piece of inerja, though some restaurants also provide additional rolls of inerja. 

You’ll find an inherently communal nature to enjoying Ethiopian cuisine. It ties into the Ethiopian cultural value for sharing. In Ethiopia, it’s common practice to share every meal with large groups. Even feeding one another is seen as a gesture of respect. Instead of utensils, you simply use your hands to tear off pieces of inerja and dip into the prepared dishes.

Choosing from the Wealth of Ethiopian Food Los Angeles Offers

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While you’ll find a veritable plethora of options from which to choose on the menu, there are a few staples you can expect at any Ethiopian restaurant. For example, gomen is common. This is a melange of collard greens sauteed in ginger, onions, and garlic. You’ll also likely find yater kik alicha; split peas seasoned with peppers, herbs, and onions. The result is a mellow cream bursting with complex flavor. 

Several of the restaurants serving Ethiopian food Los Angeles diners rave about also offer a traditional honey wine called tej. It’s the perfect choice for washing down an exotic meal shared with a date or friends. Tej is served in a rounded mini jug called a berele glass that can be hooked with a finger and poured back for a sip. Its decadent sweetness perfectly punctuates the meal. 

So, if you get the chance to try Ethiopian cuisine, arrive with an open mind and an empty stomach. Even if you ultimately decide it’s not for you, it will be a memorable dining experience like no other. Take advantage of the multitude of options you have for Ethiopian cuisine in Los Angeles. A taste of something this exotic is rarely so convenient!