The best things I ate (with highlights in this week’s column, up now on @latimes): The tacos from @pablitos__world in #DTLA. This is the place for taco lovers on the #keto diet. Have you tried one? What do you think? I got a keto asada taco, lomo saltado protein-style lettuce wrap and a pastor taco on a handmade corn tortilla. The keto shell is made using melted Monterey Jack cheese that’s been cooked directly on the flat-top until the surface crisps up but stays pliable enough to cradle a filling. It was a decadent cheese bomb full of mesquite-grilled asada. It does not taste like a tortilla. It tastes like you’re eating a pile of melted, crispy cheese. The wedge salad @thebarishla. This is the one dish I use as a litmus test for all steakhouses. The leaning tower of salad is structured to ensure that each leaf of lettuce is adequately draped in dressing, every bite has a bit of bacon and each forkful an extra crumble of cheese, an onion petal and maybe a nut. It’s superb! The Rotolo, also from the Barish. Crispy frico, ricotta, swiss chard, passato. And the Barish farmhouse roll with Rodolphe le Meunier butter. A lamb kebab plate from the @mini_kabob pop up @voodoovinla. The meat was incredibly tender. Getting to eat it while sipping @yasmikwine from #Armenia was 💯 The Emsakhan chicken from @jerusalem_chicken in View Park-Windsor Hills. The chicken skin glistens, slick with oil. The onions turn luscious, melted and creamy, full of the olive oil and spice they’ve been stewing in for hours. And the bread beneath acts as a sponge. The wet bits of bread at the bottom, the ones completely saturated in the cooking liquids, are the best part. It’s a chicken so intensely flavorful and satisfying that I’m tempted to simply call it THE chicken. The Negroni from @capriclubla. This is my favorite cocktail and my new favorite place to sip it. Thanks for the rec @chefludo! #latimesfood