Food
Eight Stacked Beef Tongues Form Evil Cooks’ Ungodly Trompo de Lengua, Here’s Where To Get It
The first time your eye catches Alex "Pobre Diablo" Garcia's lengua trompo, stacked with ten six-inch long beef tongues, you may be intrigued and slightly horrified at the same time. It's an extremely innovative evolution of the humble al pastor trompo found on every intersection in the city, but is it actually delicious, or is it just another example of TikTok viral video bait stunt food?
From Puebla to Torrance: This Tamalero Makes LA’s ‘Super-Super-Duper’ Sized Tamales
From Puebla to Torrance, Valerio Campos started selling tamales from the back of his sedan until he found this brick-and-mortar in Torrance to rent. He thought to himself making bigger tamales would be better for business. His business idea has paid off, going through as many as 20,000 of his girthy stumps of masa during the Christmas season alone.
The Five Best Tacos in Claremont
From whole-chorizo tacos to Guadalajara-style birria, here is your guide to the best tacos to have in the mountain-lined border city between the counties of Los Angeles and San Bernardino.
Spot Check! Where to Find Atlanta-Style ‘Pot Roast Fries,’ Braised Brisket Arepas, And a Fine-Dining Taco Tuesday
Then there's the matter of the smoked duck and manchego croquettes at this Korean-Venezuelan pop-up and One Dope Pizza. Here are the latest things to try around L.A.
L.A.’s Next Great Sinaloan-Style Taco Is At a Target Parking Lot in North Long Beach
The taco tides are turning in Los Angeles. After years of birria and Tijuana-style tacos controlling the city's Taco Life, another taco style is emerging as a new trend: Sinaloa-style. But even more specifically, El Verde, Sinaloa. Check out where to find the latest and greatest handmade chorreada in Los Angeles.
Inglewood’s Best Kept Secret for Somali-Style Goat
Follow L.A.'s taxi drivers to try the goat served at this low-key spot. It slides smoothly off the bone. It's tender and juicy, robust, and flavorful, with slightly roasted ends. It's not fatty or greasy, and the gaminess that goat is known for is tamed remarkably well.
Meet ‘El Salsero’: The Santa Ana Chef Behind the Famed Lettuce Salsa
Luis Alberto's salsa de lechuga is mild, garlicky, and has a hint of lime. Like Luis himself would say, “you just need to try it.”
The 6th St Bridge Taquerías: Meet the New Pop-Ups That Set Up Shop On Both Sides
On one side of the bridge you have a husband-and-wife duo making a fried tamal with meat and cheese already mashed into the corn. And on the other side, another married couple making old-school shrimp cocktails for traditionalists and a chorizo taco made with octopus.
Is This Crema-Drizzled, Aguachile-Topped Crispy Shrimp Taco in Boyle Heights the Official Taco of Summer in L.A.?
Why choose between tacos de camarón and aguachile when you can have both at the same damn time? If Sinaloanses can add mayonnaise to their ceviches, why can’t this mariscos truck from East Los add crema to their aguachile-topped tacos?
Where Did All the Salt Shakers Go In L.A. Restaurants? An Investigative Report
Once staples of the restaurant booth–like napkin dispensers or bare legs sticking to vinyl seats—salt shakers have vanished. We have a few theories why...
