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What To Eat In L.A. This Weekend: Wet-Aged Korean Pork Belly, Mushroom Wellington, and Stretchy Turkish Ice Cream

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<p>Professional punk and Editor-In-Chief for James Beard Award-winning L.A. TACO. Associate Producer for JBA-winning Las Crónicas Del Taco. Former restaurant scout for Jonathan Gold. Co-author of &#8220;Oaxaca: Home Cooking From the Heart of Mexico (2019, Abrams) and &#8220;Asada: The Art of Mexican-Style Grilling&#8221; (2023, Abrams).</p>


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What To Eat In L.A. This Weekend: Wet-Aged Korean Pork Belly, Mushroom Wellington, and Stretchy Turkish Ice Cream

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