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More from L.A. TACO
Arlington Heights’s 11-Year-Old Salvadoran Panadería Serves Crispy Shrimp Pupusas, ‘Slutty’ Semitas, and Chocolate Rats
The couple credits their bakery’s success to high standards. Whereas many Central American bakeries may lean on more obtainable, cheaper cream cheese for their quesadillas, the family imports the unique type of hard cheese traditionally used in El Salvador.
The Evil Cooks Open Their First Brick-And-Mortar In ‘Hell Sereno’
After being a pop-up taquería since 2018, Evil Cooks' now has a brick and mortar business a few blocks away from their original front yard location, featuring their infamous taco creations like their 'McSatan' and 'Rock Lobster.'
Nine L.A. Restaurants That Will Do Thanksgiving For You, From Pupusas to ‘Chinese Turkey’
From 12-hour-roasted brisket in East L.A. to a Thai feast in Atwater and Chinatown’s famous Chinese Turkey, have a stress-free Thanksgiving and buy your dinner this season at these L.A. restaurants.
This Weekend: Thai-Salvadoran Sandwiches, Asado Negro Tacos, and New Westside Korean
Plus wild caught Maine lobster rolls, Guatemalan garnachas on a lake, and a favorite for tacos al vapor.
L.A.’s First Cochinita Pibil is Legendary and Still Amazing, 52 Years Later
“Cochinita is my fountain of youth,” jokes Marc Burgos, the second-generation owner of this pioneering panaderia. At 50 years old, he is younger than his father’s pioneering Yucatán bakery, the first in L.A. to offer cochinita pibil tacos.
