In 2005, Max Cruz sought medical treatment for high blood pressure, among other health issues, which resulted in a drastic change of diet. Cruz began eating a vegan diet, incorporating a variety of fruits and vegetables. That diet is what inspired him and his wife to open Olga’s, a Mexican-inspired vegetarian/vegan eatery on the east side of Culver City.
For two years now, Olga’s has been providing a healthy – and affordable – alternative option for lunch and dinner (although Cruz has plans to expand hours to include breakfast).
Eating healthy can get expensive and it’s easy to understand why obesity rates tend to be highest among low-income families (value menus may be cheap, but there is very little in the way of value). There is nothing on Olga’s menu that tops $11 and most items are priced near $8 – this is a real value menu. The portions are large and substantial and the fruits and veggies are largely if not entirely organic and local.
The restaurant also offers meatless meats and features Portobello mushrooms in lieu of traditional meat. The result is great tasting food that one can feel good about – from both a physical standpoint and from an environmental perspective.
My party and I shared a large and hearty platter of vegan nachos ($8.99), which included black beans, corn, tomatoes, jalapenos, avocado and vegan cheese. It is large enough to share with friends or have as a meal.
I can also recommend the vegan bean and rice burrito ($7.99) for anyone who still glances askew at meatless meats and vegan cheese. The vegan quesadilla ($8.99) is also a safe bet, particularly for vegan cheese lovers.
For those with broader tastes, the chicken barbacoa burrito special ($6.99) is a wonderful option and is stuffed with beans, rice, lettuce, guacamole, tomato, sour cream, cilantro, onions and homemade salsa. About the salsa: It is very good. It’s a little bit spicy and made fresh. They should be bottling it and selling it.
Dinner specialties begin being served at 3 p.m. and are a highlight.
A trip to Olga’s is not complete without trying the organic juice blends that Cruz whips up. These tasty concoctions combine a variety of fruits and vegetables that might seem haphazard or unconsidered until you try one. The Jungle Juice, for instance, pairs carrots with orange juice and is hard to put down. The Island Juice and the L.A. Breeze combine exotic, tropical fruits with vegetables (beets, even) that make for a great alternative to juice from a carton or soda from a can.
The seating is limited at the restaurant, which is something to keep in mind – but it travels well, so consider having a picnic in nearby Kenneth Hahn State Park if the joint is crowded (and when word gets out about Olga’s, it just might).
Olga’s is located at 3560 S. La Cienega Blvd., Los Angeles. Call (310) 965-0269.
Scott Bridges is a member of the Southern California Restaurant Writers (southerncaliforniarestaurantwriters.com). Email him at editor@culvercitynews.org and follow him on Twitter @GScottEnt.
