When one considers the outstanding cuisines and chefs represented in Southern California restaurants it is no small thing to be named Chef of the Year by the Southern California Restaurant Writers. But for Walter Cotta it was another step to fame and recognition that began when he arrived from El Salvador to take a job as dishwasher in an Italian restaurant.
Today he is Executive Chef of the award winning Algeria Cocina Latina in Long Beach and will soon have his own television cooking show. He also conducts cooking classes in nearby Seal Beach.
Alegria Cocina Latina is a story in itself. It was opened 11 years ago at 115 Pine Avenue by the owners of neighboring L'Opera, itself one of the premiere dining houses in Southern California.
Moving from L'Opera to the new Alegria were staff members Walter Cotta as executive chef and two years later Sonia Woodruff as general manager.
Conceived as a Spanish Bistro Alegria has evolved into a center for Chef Cotta's eclectic Latin cuisine as well as nightly entertainment that includes Spanish Flamenco and local Latin bands and singers. Chef Cotta's menu is dominated by his own creations which represent the cuisines of many South and Central America countries.
Step into Alegria and one leaves Long Beach for a place that hints of foreign exotic places.
Casual in decor and ambiance it could be located in Spain, Mexico or Brazil.
Despite its casual appearance Alegria has a professional and enthusiastic serving staff, most with many years at the restaurant. Service is prompt and as often as not G. M. Sonia Woodruff and Manager Miki Wise are on hand for a personal greeting.
Serving lunch and dinner seven days a week Alegria always seems to be busy. On weekends it is not unusual to see people ordering full course dinners at 1 o'clock in the morning.
A look at Chef Cotta's menu offers some tough decisions. At least it does for this Writer. Perennial favorites include entrees like Zarzuela De Mariscos, a Spanish fisherman's favorite catch of the day with manila clams, mussels, crawfish and calamari all stewed in a saffron tomato broth; or El Gaucho, a dish from Argentina with beef medallions and a 'Chimichury' sauce.
Our most recent evening at Alegria opened with an appetizer that included a scallop with two crepes stuffed with seasoned vegetables. Our salad was baby mixed greens with a strawberry and mango comfit guarded by two fried shrimp. Entree was selected from the regular menu, Chuleta de Ternero, a Caribbean style grilled veal chop topped with a tamarind and plum glaze and served with sauteed vegetables.
Prices are modest at Alegria, no entrees priced over $20 and the reasonable prices prevail at the bar as well. There is much to like and enjoy here but what we like best is the idea of sitting at the bar sipping the house Sangria watching some well performed Flamenco.
Alegria is located at 115 Pine Avenue, Long Beach, with valet parking available. It is open seven days a week. Phone 562 436-3388, on the web at www.alegriacocinalatina.com.
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