Daedelus and Frosty have returned to this Earthly realm after a lengthy journey into deep space. They now proudly present their cosmic journals in sonic form for you. Of Beyond is out now on the newly launched record label Rings. You can find it on Bandcamp, iTunes or in (meta)physical form.
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Japo had a presence that loomed large everywhere his raicilla landed, whether that was in one of Mexico’s most beloved cumbia mezcal bars, like Guadalajara’s Pare de Sufrir, where people order raicilla by name of the master distiller instead of brands they are associated with. Or in Torrance on Madre’s mezcal menu, where they still have 20 bottles left of a label Japo made for the restaurant. Like the greats in any craft, he created his own style of distilling that no other raicilla has come close to replicating.
“This is a special item that we kind of gate-kept,” says Sebastian Ramirez of the giant masa treats stuffed with stretchy mozzarella, Salvadoran frijoles de seda, and hand-chopped brisket that’s been smoked for 16-18 hours on post oak in the bellies of Ray’s two behemoth J&R Smoke-Masters.
From tacos de canasta in Fontana to brain tacos in San Bernardino and insanely tasty puffy tacos filled with chile verde in Alta Loma, these tacos fuel the Inland Empire's working class and taco fanatics. All are worth the drive.
L.A. TACO caught up with Madrid’s rising post-punk crooner over tacos de pulpo on Sunset Boulevard. We talked about the critical differences in the tacos in L.A., Spain, and Mexico, his favorite cheeseburger in Los Feliz, and a new album out soon.
While a pop-up in East Hollywood offers Nigerian and Kenyan influences in dishes like rosemary lamb suya and short rib biriyani, and Anthony Anderson and Cedric the Entertainer bring brisket to an L.A. mall.
