In many parts of Mexico, the pig is king. From fried skin to chopped ears to ground chorizo, puerco is the carne of choice for millions of Mexicans every day. And, as our southerly sister nation goes, so too do the culinary interests of Los Angeles.
We are a city that loves its carnitas, the long- ... More >>
How do you, how does anyone, define the term artisan today? The answer, less than five years ago, was an independent food crafter of various genres, ages, types and vastly different production yields. The schoolteacher who makes only a few hundred jars of jam annually in a shared rental kitchen. Th ... More >>
Diana Kennedy, the Mexican cuisine authority and cookbook author, doesn't often travel outside of Mexico, where she lives in rural MichoacĂˇn a few hours from Mexico City. For the past 65 years, Mexico has been her home, and a laboratory for her studies and writings about Mexico's regional cuisines. ... More >>
At the Antigua Cultural Coffee House on a recent afternoon, Valentina Silva talked with us about Eastside Food Bites, her voice carrying over the coffee grinder's noisy whirr and the stereo's booming cumbia. Silva often eats at local spots such as Antigua, close to her Mt. Washington home in northea ... More >>