You’re driving down Venice Boulevard, probably stuck in that inevitable Westside crawl, and you see the flags. Dozens of them. They flutter from the roof of a low-slung, unassuming building that looks like it’s been there forever. That’s El Camaguey Meat Market. Honestly, if you didn’t know any better, you’d probably just keep driving toward the 405. But if you did that, you’d be missing out on arguably the most concentrated hub of Latin American and Brazilian ingredients in all of Los Angeles.
It’s small. Kinda cramped, actually. But the moment you walk through those doors at 10925 Venice Blvd, the smell of seasoned meats and the sight of shelf-to-ceiling imports hit you. It’s a sensory overload. This isn't your sanitized, fluorescent-lit Whole Foods. It’s a neighborhood institution where the butcher knows how to prep a picanha exactly the way a churrasco requires.
The Picanha and Beyond: What’s Actually Behind the Counter
Most people come here for the meat. That makes sense—it’s in the name. But the "meat market" label feels almost too small for what’s happening at the back counter.
The stars of the show are the specialty cuts you simply cannot find at a standard Ralphs or Vons. We’re talking about picanha (the top sirloin cap with that glorious, essential fat cap), thin-sliced milanesa, and even beef heart for those looking to make authentic Peruvian anticuchos. The butchers here aren't just workers; they’re specialists. If you need oxtails trimmed a certain way or you're looking for specific Brazilian-style sausages (linguica), they’ve got you.
I’ve seen regulars spend twenty minutes just talking shop with the butchers. It’s that kind of place. You get the sense that the people behind the glass actually care if your Sunday barbecue turns out well.
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Why the "International" Aisle Wins Every Time
Beyond the butcher block, the grocery selection is a fever dream for anyone who grew up in South America or the Caribbean. You’ve got the heavy hitters:
- Marie Sharp’s Hot Sauce straight from Belize.
- Inca Kola for the Peruvian soda fix.
- Aji Amarillo and Aji Panca pastes that are the backbone of Andean cooking.
- Frozen Guanabana and Maracuya pulp for smoothies that actually taste like the fruit.
It’s one of the few places in LA where you can find Colombian, Salvadoran, and Brazilian staples all under one roof. They even stock rustic kitchenware—think mortar and pestle sets that weigh more than a small child—and specialized flours for arepas or cheese breads.
The Secret Kitchen: Cantinho Brasileiro
Here is the thing most people get wrong: they think El Camaguey is just for raw ingredients. It’s not. Tucked inside is a little gem called Cantinho Brasileiro.
If you’re hungry, you don't wait until you get home to cook. You order a Chicken Coxinha—that teardrop-shaped, deep-fried piece of heaven filled with shredded chicken and sometimes catupiry cheese. It’s crispy, soft, and salty in all the right ways. They also do a Picanha Sandwich on a fresh French roll that puts most "artisan" delis to shame. It’s simple meat, melted mozzarella, and greens, but because the meat is sourced right there in the building, the quality is absurdly high.
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Pro Tip: If you're with a group, grab one of their Tapas Plates (Petiscos De Boteco). The "Mix Carne" comes with picanha, Brazilian sausage, fries, and farofa. It’s basically a party on a plate for under forty bucks.
A Bangladesh Connection in a Latin Market?
One of the coolest, most "only in LA" facts about this place is the ownership. Despite the name—Camaguey is a city in Cuba—the market has been owned by a gentleman from Bangladesh who celebrates this global food culture. Those flags on the roof? They aren't just for show. They represent the diverse staff and the customers who have kept this place alive for decades. It’s a family-owned vibe that you feel the second you try to navigate a shopping cart through the narrow aisles.
Things to Keep in Mind Before You Go
Look, I’m not going to tell you it’s perfect. It’s a tight squeeze. On a Saturday afternoon, the small parking lot is a battlefield. You might have to circle the block or park a street over.
Also, because they import so many niche items, you really have to keep an eye on expiration dates. It’s a known quirk among the regulars—check the labels on the back of those specialty sauces. Prices can also be a bit higher on specific imports compared to a massive supermarket, but you’re paying for the fact that they actually have that one specific brand of Colombian coffee or Brazilian chocolate you can't find anywhere else.
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Finding Your Way There
- Location: 10925 Venice Blvd, Los Angeles, CA 90034 (The Palms neighborhood).
- Hours: Usually open 8:00 AM to 9:00 PM daily, but the kitchen hours for Cantinho Brasileiro can be a bit more limited, often starting around 9:30 AM.
- Vibe: Busy, authentic, and zero-pretension.
How to Shop El Camaguey Like a Local
If you want to get the most out of your trip, don't just grab a bag of tortillas and leave.
- Talk to the Butcher: Ask for the "best picanha for today." They will steer you toward the right cut based on whether you're grilling or roasting.
- Hit the Frozen Section: This is where the real treasures are—frozen tropical fruits, specialized doughs, and pre-made snacks you can just pop in the air fryer.
- Order Food First: If you’re planning to do a big shop, order your coxinha or pastel at the counter first. Eat it while you browse or have it ready to go for the drive home. It makes the 10-minute struggle to exit the parking lot much more bearable.
This market is a survivor. In a city that’s constantly tearing down the old to build the shiny and new, El Camaguey Meat Market stays exactly the same. It’s a place where food isn't just a commodity; it’s a connection to home for thousands of people living in Los Angeles. Whether you're hunting for the perfect steak or just a cold bottle of Guaraná, it’s worth the stop.
Next Steps for Your Visit
To make your trip successful, start by checking your pantry for any specific Latin American spices like Aji Panca or Annatto that you might be running low on, as these are much cheaper here than online. When you arrive, prioritize the meat counter first to get your number or place your custom order before the afternoon rush. Finally, make sure to bring a reusable insulated bag if you plan on buying their frozen fruit pulps or specialty sausages, as the LA heat won't be kind to them on the drive back.