Food
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...
Spot Check! A Transylvanian Feast In Glassell Park, Tori Amos Burgers In Los Feliz, Tacos and Motorcycles In El Monte, And Juneteenth In Watts
Sounds like Transylvania should be better known for its casserole layered with spiced lamb, beef, smoked pork belly, rice, and sauerkraut more than its aristocratic vampires.
Through Their Conchas, This Huntington Park Panadería Celebrates Pride Month by Giving Back to LGBTQ Youth
“We lost customers, but to be honest, we don’t need them. We stand with our community. All of our community," says the owner of the Mexican bakery in SELA. One hundred percent of the proceeds from these Pride conchas will be donated to Latinx Equality Alliance.
Tasting Your Way Through Tijuana’s Vastly Underrated Local Cheese Scene and Where to Find It to Bring Back Home
Great cheeses do not only come from Europe. It's time to shine a light on the history and wide variety of cheeses made locally with raw milk in Baja and available in Tijuana, from a jocoque reminiscent of labneh to hard, chipotle-infused Real del Castillo.
Spot Check: A Chilled 40 Oz. With Caviar-Topped Tamales at a Fine-Dining Restaurant In Downtown
Also, high school students get $2 Baja tacos all summer at a local chain and a thinly sliced al pastor is making its way down the 110 Freeway.
How the Caesar Salad’s Tijuana Origins Became the Border City’s Secret Legacy
The Caesar salad, created in Tijuana by an Italian immigrant during Prohibition in the United States, represents hope that a day’s work could eventually result in your own legacy. As Javier Plascencia, the chef and owner of Caesar's Hotel, tells L.A. TACO, the Caesar salad became an icon of Tijuana "by accident." To this day, the restaurant makes an average of 550 tableside salads every day.
A ‘Secret’ Thai Seafood Pop-Up With Bangkok-Style Drinking Food and Natural Wine in DTLA
The enticing dishes at the reservation-only pop-up at a food court in DTLA's Historic Core neighborhood include a whole, two-pound rock cod fried until a chicharrón-like crispness, basking in an addictively savory tamarind garlic sauce, curried crab, oysters, and more.
Spot Check! ‘Voodoo Chicken’ in Hollywood, a Weed-Themed Lucha Party In DTLA, and La Cevicherie Opens in Long Beach
There's also a free banda night in West Adams with asada Crunchwraps and cold micheladas, chowder fries and lobster bisque shots from a Westside truck, and black habanero aguachile in Long Beach.
