Javier Cabral
Inspired By One of Oaxaca’s Best Street Foods, This Taquiza Is Bringing Chicharrón-Topped Suckling Pig Tacos to L.A. (and O.C.)
The pork is marinaded in a secret recipe for ten hours and roasted for four hours until it falls apart. They top it with crumbled chicharrón that they puff up themselves, a habanero salsa, and taquería guacamole. They just started offering an outstanding suadero that is confit in beef tallow, longaniza drippings, and lard until it gently crisps up like a beef version of carnitas.
The L.A. Food and Drink World Mourns Jose “Chuy” Tovar, a Community Legend, Dead at 55
L.A.’s taco life lost one of its most beloved personalities, Jose “Chuy” Tovar, who died in a car accident at 55 on Monday afternoon. A GoFundMe has been set up by his family.
16 Master Mezcaleros Are Gathering in L.A. for A Once-In-A-Lifetime Tasting, Including Two Oaxacan Legends
“I don’t know if I’ll be able to pull this off again ever in my life," Ivan Vasquez says. "To pull producers from northern, central, and southern regions of Mexico—including sotol and raicilla [distillers]—under one roof."
Long Beach’s New-School Mariscos Spot Is Unlike Any Other, With A Seafood Discada and Riff On Mexico City’s Most Iconic Fish Recipe
The three-month-old restaurant is a haven for seafood lovers in Long Beach looking for bright and punchy flavors that recall their days on the beaches of Mexico. The chef and partner behind the ambitious concept moved from Tijuana to ensure the most accurate flavors.
These ‘Bring Your Own Meat’ Grilling Parties From L.A.’s DIY Punk Community Are Raising Thousands of Dollars for Palestine
"Punks for Palestine" has raised more than $15,000 for Palestinian families so far. The benefit's organizer, Kristine Nevrose, who also has her own punk band, hopes to continue throwing these communal grilling-and-punk-based benefit shows. "I have the privilege of cooking, and food is the best thing to give." The next show is this Sunday.
‘Microdosed’ Mushroom Yoga Has Arrived In Los Angeles. Here’s How to Take a Cosmic Class
Corpse pose hits differently on a gram of shrooms.
This Torrance Brewery Turns 6,000 Pounds of The Juiciest Peaches in California To Wild-Fermented Beer
Cellador's fruited ales takes anywhere from six months to two years to make, and the painstaking process produces some of the wildest-tasting beer in Los Angeles, with more in common with a natural wine and sourdough bread than with an IPA.
Holbox In South Central Just Became the First Mexican Marisquería In the U.S. to Get a Michelin Star
The genre-pushing Mexican seafood stall in Mercado La Paloma is also the only marisquería to use tortillas and tostadas made from nixtamalized heirloom corn grown in Oaxaca and the state of Mexico. Holbox also stands out among the rest of one-star recipients for not serving alcohol in its menu.
Oaxaqueños in L.A. Celebrate Designation of Official ‘Oaxacan Corridor’ on Pico Boulevard, Two Years After Racist Audio Leaked
The idea was first pitched by Organización Regional de Oaxaca to former council member Gil Cedillo ten years ago, but didn't catch any traction until late 2022 as an attempt to make reparations after racist audio of a closed-door meeting between several council members against Oaxaqueños, including by Cedillo, was leaked.
