Camello—Mexican Mediterranean

Hey LA!

Updated menu for the weekend! I decided to test out my vertical rotisserie for this one, and also figured since it’s Prime Rib season (Holidays and all) that I may as well combine the two 🤯.

So for this weekend and until the end of the year I’ll be doing a Prime Rib Trompo special along with a Wood Fired Oyster Mushroom Pita.

As always, the pitas are prepared from scratch using heirloom corn and wheat which is wha truly makes this concept special.

I also love cooking as seasonally as possible and it’s Magic Myrna season (FINALLY!) so I’m deep frying Magic Myrna Potatoes from Weiser Family Farms in Wagyu tallow and tossing it with za’atar before dressing it with the Hoja Santa Mast o Khiar and Date or Pomegranate Molasses.

I’m also available on DoorDash under “Camello”. Prices on DoorDash include an additional dollar or so.

Here’s the blurb about the concept for anyone who might be new to it.

Camello is built on a real chapter of Mexican history that most people don’t know — the deep culinary influence of Lebanese and Middle Eastern immigrants who arrived in Mexico more than a century ago. Instead of inventing a fusion concept, Camello continues a cultural exchange that already existed: the transformation of shawarma into tacos árabes, and eventually al pastor. Camello honors that evolution but reimagines it through a modern chef’s lens, using Sonoran wheat, heirloom corn, Middle Eastern techniques, and fresh California produce. Camello feels both familiar and entirely new because it reflects a genuine history of migration, adaptation, and shared flavors