Food
A West Coast Pilsner with ‘Kush-Like Dankness’ for L.A. TACO
Its flavor notes are bright with saturated aromatics of grapefruit peel, melon Fanta, and pine resin colliding with the senses atop a super-tight and pale malt base with medium bitterness. Grab a Deadliner West Coast Pilsner before it's all gone.
OaxaCalifornia Resists Through Mezcal: L.A.’s Zapoteco Leaders Turn Rare Agaves Into Acts of Defiant Joy
No mass-market mezcales here; instead, small-batch agave masterpieces from maestros who've guarded ancestral recipes across generations, sipped alongside tlayudas and live danzón to remind everyone that resistance sometimes tastes like nuanced earth and wild honey.
How Did Texas Get a Taco-Dispensing ATM Before L.A.?
We're just mad we didn't think of it first.
Caruso Defends Attending Event With Right Wing Figures, Falsely Claims Gabby Giffords Was There, Too
After claiming Gabby Giffords, the retired American politician turned gun-control advocate, also attended the event at Damian with Tucker Carlson, a staffer confirmed that she wasn't even in Los Angeles at the time.
The Best L.A. Movie Theater Popcorn, Ranked
L.A. TACO went on a mission to decide which local movie theaters sell the best popcorn in Los Angeles.
This Lincoln Heights Pop-Up Is Changing the Face of Salvadoran Cooking
Chef Agua is part of a new wave of Salvadoran cooks whose offerings go beyond the typical found at most pupuserias and Salvadoran restaurants, joining the likes of Walking Spanish and L.A. Pupusa.
What Counting U.S. Gun Shops And Mexican Taquerías Tells Us About the World Today
A stunning data visualization pits two national obsessions against each other.
Try This Unforgettable Hatch Chile Taco In NELA’s ‘American Heritage Cooking’ Restaurant
Despite the controversy of Dunsmoor when it first opened, It’s a variety of a taco that is hard to find in L.A.: An actual Southwest-style taco that deserves some respect, especially during Hatch chile season. If not for the taste of the taco itself that represents New Mexico, then for all the people who make up that state, including the 23 federally recognized tribes that have taken care of that land—and planted green chiles—for thousands of years.
Chefs In Mexico City Organize a ‘Eat What You Want, Pay What You Can’ Day. Is L.A. Down to Do This?
“Policy will change, hopefully, because of this,” Norma Listman, co-founder of this movement and chef of Masala y Maíz, told L.A. TACO. “It’s a small gesture with a big impact: an act of radical hospitality and trust that people respond to,” added her husband and co-founder, Saqib Keval.
The Last Taco Stand in Altadena
As I cruise down one of Altadena's main arteries, it looks like a mirage. Then, like an oasis as a man stands behind a plancha, cleaver in hand. Next to him is a woman rolling out masa into thick, oblong discs. The trompo glows like a beacon in the dark.
