At the request of Filiberto's Gonzalez's family and his Oaxacan community, we are publishing his obituary in Zapoteco, the indigenous language that he grew up speaking in Oaxaca. The translation was done by Genaro Diaz Cano from his same region, San Pedro Cajonos, with the assistance of Mycielo.org, an indigenous women-led organization.
[dropcap size=big]B[/dropcap]et´ Zall. Xa´a sone bido´, na´a le´na´ bene´e ne´ch lo xone bise´e sa´an gaque´, bene´e sa´ne´ sjanaque´, na´ ndis gaque´ gan´a le Huntington Park, Los Ángeles ca´a bene´e so´o yes. Na´ huitbe´e yisue dá le´e COVID-19 dá za tap bi´o junio i´s galg gayua galg (2020).
Plus, a party highlighting pan-African cuisine, a new Taiwanese cookbook by an awarded local from the San Gabriel Valley, and a Little Saigon food festival that starts tonight! Welcome back to Spot Check!
Growing up in Arleta with a first-generation family from El Salvador, Berrios admits that her family only embraced her career choice two years ago, after she started to win awards like “Young Funeral Director of the Year.” The 24-year-old works as the licenced funeral director and embalmer at Hollywood Forever cemetery. As a young person born in peak Generation Z, she's documented her deathcare journey on TikTok and has accrued more than 43K followers on the platform.
Michoacán-raised Rogelio Gonzalez slices the cuerito (the pig skin) in a checkered pattern to ensure a light crunch in each bite and utilizes every part of the pig, from the feet to the liver and intestines, which he binds together in a braid.
In three hours, D's Tipsy Tacos and her team passed out “roughly 100 plates” of tacos, burritos, rice, beans, nachos, and quesadillas to striking screenwriters and actors.
Almost every time I visit a property with landscaping issues, the problem starts with bad design: the wrong plants in the wrong place. Here's advice from a third-generation L.A. landscaper and noted taco expert.