It's burger week at the Oinkster next week, so let's take a moment to appreciate what burger week is all about-- art. Yes, the creations are all tasty and some of them are likely to be insanely, outrageously delicious, but the conceptualizations around these burgers should be applauded and appreciated as a work of pop art.
Not only does the Oinkster create long lines and incredible buzz around their restaurants, they manage to speak to what a food artisan can do when given free reign and do whatever they fuck they want with food. The spectacle that is created around Burger Week every year rivals anything done by any restaurant of any size anywhere in Los Angeles and likely beyond, creating a "happening" that brings stoners, foodies, homies, bloggers, fatties, hipsters, gluttons, and the curious together.
This year all of the burgers are inspired by pop culture, and also come with special illustrations by Benjie Escobar. Please enjoy these shots of the completed creations along with their in-depth descriptions including the drink pairings that will be available each day. The illustrations by Benjie are at the end (and above)...
Open since 1991 and operated by one of the daughters of Tijuana's famous fish taco gem, Las 4 Hermanas. The fish tacos at Alicia's are so delicious that they are charged to a running tab since most people always order more than they thought they wanted. But the portraits of old bikers on the restaurant's walls tell a deeper story.
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.
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.