[dropcap size=big]E[/dropcap]very Sunday afternoon, Chef Daniel Salcido turns a Cahuenga Boulevard parking lot corner into L.A.’s latest Alta California hotspot. Tapping into his Mexican American roots and using a wood fire, he’s churning out beautiful seafood, pork ribs, and tri-tips.
“Salsizzle Alta California Grill” debuted on July 19th at the Hollywood Artisans Market, and Salcido already has regulars lining up for dishes like grilled shrimp and avocado tostadas.
Salcido has flown low in the Los Angeles dining scene. The San Gabriel Valley native trained at Pasadena’s Cordon Bleu in the early 2000s and enjoyed the mentorship of award-winning L.A. chef, Hugo Molina, before landing his first executive chef job at Whittier’s acclaimed Phlight restaurant in 2004.
Nearly 15 years later and much more experience under his belt, Salcido is finding his stride with Salsizzle. His new pop-up food stand with a signature style reminds us that Alta California cuisine in L.A. is not dead. It just moved to Hollywood.