Introduction

Long Beach, California, is more than just a coastal escape—it’s a vibrant culinary crossroads where global flavors meet local passion. From the bustling streets of Downtown to the quiet corners of Belmont Shore, the city’s dining scene reflects its rich cultural diversity. But with so many options, how do you know which spots truly deliver authentic international cuisine? Not every restaurant that labels itself “Thai” or “Ethiopian” captures the soul of its origin. Authenticity isn’t just about ingredients—it’s about technique, tradition, and trust.

This guide is built on years of local insight, firsthand visits, and community feedback. We’ve eliminated the noise and focused only on the ten Long Beach establishments that consistently earn the trust of residents, immigrants, and food enthusiasts alike. These are not just restaurants—they’re cultural ambassadors, run by families who bring recipes from home, honor ancestral methods, and serve with pride. Whether you’re seeking the perfect bowl of pho, the crispiest empanadas, or the most aromatic tagine, this list points you to places where quality isn’t a marketing claim—it’s a daily commitment.

Why Trust Matters

In the world of international cuisine, trust is the most valuable ingredient. Unlike local American fare, where menus are often standardized and familiar, global dishes carry deep cultural significance. A misstep in spice balance, a substitution of a key herb, or an inauthentic cooking method can turn a cherished family recipe into a hollow imitation. For immigrants and first-generation chefs, running a restaurant isn’t just a business—it’s a way to preserve heritage and share identity.

When you choose a trusted spot, you’re not just eating a meal—you’re supporting a story. These restaurants often source ingredients from overseas suppliers, train staff in traditional techniques, and maintain cooking rituals passed down for generations. They don’t alter dishes to suit “American palates.” Instead, they educate diners, inviting them into a world beyond the familiar.

Trust is earned through consistency. One great meal doesn’t make a restaurant reliable. But a decade of flawless pho, perfectly balanced curries, or tender, slow-cooked tamales? That’s trust. It’s reflected in repeat customers—families who return weekly, expats who find a taste of home, and food bloggers who document their discoveries with reverence.

Here in Long Beach, where the population includes significant communities from Southeast Asia, Latin America, the Middle East, and Africa, the best international restaurants are those that stay true to their roots. They don’t chase trends. They don’t dilute flavors. They cook with intention. This guide highlights the ten that have built that reputation, brick by brick, bowl by bowl.

Top 10 Long Beach Spots for International Cuisine

1. Thai Basil Restaurant

Located in the heart of downtown Long Beach, Thai Basil has been a staple since 1998. What sets it apart is its unwavering commitment to regional Thai authenticity. While many Thai restaurants in Southern California lean toward sweetened, Americanized versions of classics, Thai Basil serves dishes as they’re eaten in the north, south, and northeast of Thailand. The Pad Kra Pao—stir-fried holy basil with minced pork, bird’s eye chilies, and a fried egg on top—is cooked over high heat in a wok seasoned over years of use. The broth in their Tom Yum Goong is made from scratch daily, using fresh lemongrass, kaffir lime leaves, and shrimp heads for depth. No pre-made pastes. No MSG. The owner, a third-generation chef from Chiang Mai, insists on hand-pounding curry pastes and sourcing fish sauce directly from Thailand. Regulars include Thai expats who travel from Orange County just for the Khao Soi, a northern coconut curry noodle soup that’s nearly impossible to find elsewhere in the region. The atmosphere is simple, the service warm, and the flavors unmistakably real.

2. El Jefe Taqueria

El Jefe Taqueria isn’t just a taco spot—it’s a celebration of Oaxacan and Pueblan traditions. Run by a family from Oaxaca, the restaurant specializes in mole negro, tlayudas, and barbacoa slow-cooked in pit ovens. Their handmade corn tortillas are pressed daily from nixtamalized corn, a process that takes 48 hours and involves soaking, cooking, and grinding the kernels with lime—an ancient method rarely replicated outside of Mexico. The mole, a complex blend of over 20 ingredients including dried chilies, chocolate, and toasted sesame, simmers for 12 hours. It’s served over chicken or enchiladas, and it’s the reason locals line up before noon. The al pastor is marinated in achiote and pineapple, then carved from a vertical spit known as a trompo, just like in Mexico City. Even their salsas are made in small batches: roasted tomatillos for verde, charred guajillos for roja. El Jefe doesn’t offer fusion tacos or vegan cheese options. It offers the real thing—and that’s why it’s trusted.

3. The Ethiopian Kitchen

Nestled in a modest strip mall near the Pike, The Ethiopian Kitchen is the only restaurant in Long Beach where injera is baked fresh daily on a traditional clay mitad. The sourdough-like flatbread, made from teff flour, is the foundation of every meal here. Diners eat with their hands, tearing off pieces of injera to scoop up stews like doro wat (spicy chicken stew), key wat (beef in berbere sauce), and misir wot (lentils slow-cooked with garlic and ginger). The berbere spice blend is ground in-house using a mortar and pestle, and the restaurant imports its spices directly from Addis Ababa. Vegetarian platters are especially revered, featuring at least seven dishes served on a single large injera. The owners, who moved to Long Beach in the early 2000s, refuse to shorten cooking times or substitute ingredients. Their coffee ceremony, performed tableside with incense and roasting beans, is a ritual that draws both Ethiopians and curious newcomers. This is not dining—it’s an experience rooted in centuries of tradition.

4. Pho 88

Pho 88 has been serving Vietnamese pho since 1991, making it one of the oldest and most respected Vietnamese restaurants in the city. What makes it stand out is the clarity and depth of its broth. Unlike chain pho spots that use concentrated stock, Pho 88 simmers beef bones, charred onions, ginger, and star anise for over 12 hours. The result is a broth so clean and fragrant, it’s sipped like tea. The rice noodles are imported from Vietnam and soaked just long enough to retain their chew. Toppings are precise: thin slices of rare flank steak that cook in the hot broth, tendon that’s been braised to melt-in-your-mouth tenderness, and fresh herbs plucked daily from a small garden out back. The owners, who fled Vietnam in the 1980s, still personally taste each batch of broth. Their version of bun cha—grilled pork patties with vermicelli and nuoc cham—is considered the best in the region. The restaurant has no signage beyond a small wooden board, no online reservations, and no frills. Just pho, done right.

5. Casa de los Sabores

Casa de los Sabores is a hidden gem in the Los Altos neighborhood, specializing in Colombian and Ecuadorian cuisine. The menu is a love letter to the Andes and the Pacific coast. Their bandeja paisa—a towering platter of beans, rice, chorizo, fried egg, plantain, and arepa—is made with ingredients sourced from family farms in Antioquia. The ajiaco, a potato and chicken soup with guascas (a native herb), is simmered for hours and served with capers and cream, just as it is in Bogotá. The empanadas are hand-folded with corn dough and stuffed with spiced ground beef, potatoes, and peas. The owners, a married couple from Cali, Colombia, cook everything in cast iron and clay pots, refusing to use electric griddles or pre-made dough. Their chicha morada, a sweet purple corn drink, is boiled with pineapple, cinnamon, and cloves—no concentrates, no preservatives. Locals come for the food, but stay for the warmth. The walls are adorned with photos of Colombian festivals, and the owner often sings traditional songs while cooking.

6. Zaytoun Mediterranean

Zaytoun brings the flavors of Lebanon, Palestine, and Syria to Long Beach with quiet dignity. The hummus is made from hand-crushed chickpeas, tahini imported from Lebanon, and fresh lemon juice. The tabbouleh is chopped by hand, not processed, and includes more parsley than grain. The kibbeh, a signature dish, is crafted from bulgur and ground lamb, then fried or baked with a spiced filling of pine nuts and onions. The owner, a refugee from Aleppo, learned to cook from his grandmother and still uses her copper pot for making stuffed grape leaves. The restaurant doesn’t offer fusion dishes or “Mediterranean bowls.” Instead, it serves meze platters, grilled meats over charcoal, and fresh labneh drizzled with za’atar and olive oil. The bread is baked daily in a wood-fired oven, and the olives are cured in salt brine, not vinegar. Zaytoun’s commitment to authenticity has made it a gathering place for Middle Eastern families and a destination for chefs seeking to learn traditional techniques.

7. Siam Spice Thai

Don’t confuse Siam Spice Thai with the many “Thai” restaurants that serve sweetened pad thai. This is the real deal. Located in a quiet corner of Lakewood, Siam Spice Thai is run by a family from Isaan, Thailand’s northeastern region, known for its bold, spicy, and fermented flavors. Their Som Tum (green papaya salad) is pounded in a mortar with dried shrimp, fermented fish sauce, and fresh chilies—no sugar added. The Larb Moo (minced pork salad) is tart, herbaceous, and loaded with mint and cilantro. Even their curry dishes use traditional Thai curry pastes made from scratch, not canned. The restaurant doesn’t have a website or social media presence, relying entirely on word of mouth. Yet, it’s packed every night. Locals know that if you want to taste Thai food as it’s eaten in rural villages—not tourist resorts—you come here. The owners refuse to change their menu for American tastes. If you don’t like spice, they’ll tell you politely: “Then maybe you should try something else.” And you leave satisfied, even if you cried.

8. La Cocina de la Abuela

Translated as “Grandma’s Kitchen,” this unassuming spot in East Long Beach is run by a grandmother and her daughter, who migrated from Guerrero, Mexico. The menu is small but deeply authentic: tamales wrapped in corn husks and steamed for hours, menudo made with tripe and hominy simmered for 10 hours, and pozole rojo with pork shoulder and dried chilies. Everything is made from scratch, including the masa for tamales, which is ground from dried corn and lard rendered in-house. The salsas are roasted on a comal, and the beans are cooked with epazote and garlic. The restaurant doesn’t have a liquor license, doesn’t offer delivery, and closes early. But every Saturday, they serve a special dish: birria de chivo, goat stew slow-cooked in a clay pot with guajillo and ancho chilies. It’s served with consommé for dipping and handmade tortillas. Locals say the flavor is the same as their abuela’s in Mexico. No one else in Long Beach makes it this way.

9. Nepal House

Nepal House is the only authentic Nepali restaurant in Long Beach—and one of the few in Southern California. The menu features momos (dumplings), dal bhat (lentils and rice), and gundruk (fermented leafy greens). The momos are handmade daily, filled with spiced buffalo or vegetable mixtures, and steamed in bamboo baskets. The dal bhat is served with a side of tarkari (seasonal vegetables) and achar (spicy pickle), just as it is in Kathmandu homes. The owners, who moved from the Himalayas in the 1990s, use traditional spices like timur (Sichuan pepper) and jwala (Nepali chili), which are nearly impossible to find elsewhere. Their thukpa, a hearty noodle soup with vegetables and meat, is simmered with yak butter and ginger. The restaurant has no menu board—dishes are explained verbally by the staff, who often share stories of home. The atmosphere is quiet, respectful, and deeply personal. For Nepali expats, this is a taste of the mountains. For others, it’s an education in one of the world’s most underrepresented cuisines.

10. The Eritrean Table

Open since 2015, The Eritrean Table is a labor of love by a family from Asmara, the capital of Eritrea. The cuisine is often overlooked, but here, it’s celebrated with precision. Injera is made from teff and fermented for three days. The key dish is zigni, a spicy beef stew made with berbere and simmered for hours until the meat falls apart. It’s served with injera, not rice or bread. The restaurant also offers shiro—a ground chickpea stew seasoned with garlic, ginger, and berbere—that’s a staple of Eritrean breakfasts. The owners import their spices from Eritrea and grind them daily. Their coffee is roasted on-site and served in a traditional ceremony with three rounds: abol, tona, and baraka. The dining room is simple, with handwoven textiles on the walls and no English translations on the menu. It’s intentional. They don’t cater to tourists. They serve their culture. And those who come with an open mind leave with a deeper understanding of a cuisine rarely seen outside of East Africa.

Comparison Table

FAQs

What makes a restaurant “trusted” for international cuisine?

A trusted restaurant for international cuisine is one that prioritizes authenticity over adaptation. This means using traditional ingredients sourced from the country of origin, following time-honored preparation methods, and often being run by people from that culture. Trust is built through consistency—diners return not because the food is trendy, but because it tastes exactly like what they remember from home.

Are these restaurants expensive?

Not necessarily. Many of the most authentic spots are modest in size and pricing. The focus is on quality ingredients and labor-intensive preparation, not upscale décor or high markups. You’ll find meals at these restaurants ranging from $10 to $20, with portions generous enough to share or save for later.

Do these restaurants accommodate dietary restrictions?

Many offer vegetarian, vegan, or gluten-free options naturally due to their traditional ingredients. For example, injera is naturally gluten-free, and many South Asian and Middle Eastern dishes are plant-based. However, since these are not fusion restaurants, modifications may be limited. It’s best to ask the staff—they’re often happy to explain what can be adjusted without compromising authenticity.

Why don’t these restaurants have websites or social media?

Many owners prioritize cooking over marketing. They rely on word of mouth, community reputation, and repeat customers. The absence of a website doesn’t mean the restaurant is less legitimate—it often means they’re focused on the food, not the algorithm. Some of the most trusted spots in Long Beach have no online presence at all.

Can I find these restaurants easily?

Yes. Most are located in accessible neighborhoods like Downtown, Belmont Shore, Lakewood, and East Long Beach. While some are tucked into strip malls or side streets, they’re well known among locals. Use maps apps with reviews from long-time residents—these are more reliable than influencer lists.

Are these restaurants family-friendly?

Absolutely. Many families visit weekly. The atmosphere is often casual and welcoming, with communal seating and dishes meant to be shared. Children are common, especially at places like El Jefe Taqueria and Casa de los Sabores, where the food is familiar and comforting.

Why is it important to support authentic international restaurants?

Supporting authentic restaurants helps preserve cultural heritage. These businesses are often run by immigrants who use food as a bridge between their homeland and their new community. When you eat there, you’re not just dining—you’re helping sustain a tradition, honoring a family’s journey, and encouraging diversity in food culture. It’s a form of cultural respect.

How often do these restaurants change their menus?

Very rarely. Authentic restaurants typically keep their menus stable because the dishes are tied to tradition, not trends. Some may offer seasonal specials—like a winter lamb stew or a summer fruit dessert—but the core offerings remain unchanged for years, sometimes decades.

Conclusion

Long Beach is a city that thrives on diversity—and nowhere is that more evident than in its food. The ten restaurants highlighted here are more than dining destinations; they are living archives of culture, resilience, and culinary mastery. Each one has earned its place not through advertising, but through decades of unwavering dedication to flavor, technique, and truth.

When you choose to dine at one of these spots, you’re making a quiet but powerful statement: you value authenticity over convenience. You care about the hands that prepared your meal, the stories behind the spices, and the traditions that survive across oceans. In a world where globalization often dilutes identity, these restaurants stand as beacons of integrity.

Don’t just search for “the best Thai food in Long Beach.” Seek out Thai Basil. Don’t look for “great tacos”—go to El Jefe. Don’t settle for generic “Mediterranean.” Visit Zaytoun. These places don’t need to shout. Their food speaks for itself.

Take the time to visit one this week. Sit down. Ask the owner about the dish. Taste it slowly. Let the flavors tell you a story. Because in Long Beach, the most authentic experiences aren’t found on Instagram—they’re found in the quiet corners of the city, where tradition is still sacred, and trust is still earned, one meal at a time.