From his backyard in East Los Angeles, 31-year-old Daniel Navarro serves what he calls "Comida del Pueblo," which he uses, not just as a saying, but also as the name for his weekend business.
On a recent Saturday morning, Navarro stood behind his griddle, like he does every weekend, ready to serve his traditional Culiacán, Sinaloa-style breakfasts.
Beside him sat a bag of machaca, one of his most treasured ingredients. It’s like a bag full of precious gold, only stuffed with handfuls of fluffy, re-hydrated beef floss, which he mixes with its signature trio of onion, tomato, and jalapeños.
“People love this," he says. "I sell out of this faster than anything else."