Amy ScattergoodNeed a visual aid for your print edition? Jonathan Gold visits the goat palace of El Parian on Pico Boulevard (“the broth sang with garlic and spice but mostly with a strong, goaty essence, a barnyard smack that could as well have come from the Jalisco mountains instead of from a restaurant a few blocks from the convention center”). Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “El Parian Will Get Your Goat.”
slicing the cooked goat; Credit: Anne Fishbein
exterior of El Parian; Credit: Anne Fishbein
steaming pot of goat broth; Credit: Anne Fishbein
small goat taco in handmade corn tortilla; Credit: Anne Fishbein
overstuffed large goat taco in handmade corn tortillas; Credit: Anne Fishbein
goat rib on corn tortilla; Credit: Anne Fishbein
El Parian's staff; Credit: Anne Fishbein
corn masa dough for handmade tortillas; Credit: Anne Fishbein
kneading the corn masa dough; Credit: Anne Fishbein
El Parian; Credit: Anne Fishbein
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