Spot Check! New Birria Tatemada, Korean Fried Chicken Tacos, and Poblano-Pulled Pork Wontons For Your Weekend
Plus a new cannabis brand with proprietary terpenes for better sex, a chain that charges different prices depending on the affluence of neighborhoods, Michoacán-style carne apache, and hand-carved pata negra ham.
More from L.A. TACO
Spot Check: Colombian Desgranados In Echo Park, Mexican Wine Festival At Mírate, and Perverted Waffles in DTLA
Plus, a party highlighting pan-African cuisine, a new Taiwanese cookbook by an awarded local from the San Gabriel Valley, and a Little Saigon food festival that starts tonight! Welcome back to Spot Check!
This 24-Year-Old Latina Mortician Beautifies the Dead and Influences the Living
Growing up in Arleta with a first-generation family from El Salvador, Berrios admits that her family only embraced her career choice two years ago, after she started to win awards like “Young Funeral Director of the Year.” The 24-year-old works as the licenced funeral director and embalmer at Hollywood Forever cemetery. As a young person born in peak Generation Z, she's documented her deathcare journey on TikTok and has accrued more than 43K followers on the platform.
Meet ‘Carnitas Rogelio,’ The Family-Run Stand With The Best Michoacán-Style Carnitas O.C. Has to Offer
Michoacán-raised Rogelio Gonzalez slices the cuerito (the pig skin) in a checkered pattern to ensure a light crunch in each bite and utilizes every part of the pig, from the feet to the liver and intestines, which he binds together in a braid.
‘The Office’ Star Rainn Wilson Brought Jerk Chicken Tacos to the Picket Lines Outside of Paramount Studios
In three hours, D's Tipsy Tacos and her team passed out “roughly 100 plates” of tacos, burritos, rice, beans, nachos, and quesadillas to striking screenwriters and actors.
Five Common Plants to Avoid When Creating Your Green Spaces in L.A.
Almost every time I visit a property with landscaping issues, the problem starts with bad design: the wrong plants in the wrong place. Here's advice from a third-generation L.A. landscaper and noted taco expert.