All photos by Bun Boy Eats LA
It took me 14 years of living in Los Angeles before I finally caught taco fever. What took me so long? Perhaps it was all too easy. Too accessible. Tacos on every corner, like living close to the beach but never going.
Where was the thrill of the hunt? Instead of stopping at my local taco truck, I would drive right by to some obscure part of town for kosher Korean schwarma wrapped in a ramen pita served by the hottest chef for a one-night, by-invitation-only event. Read the rest of this entry »
GCCB at Bert’s. All photos by Juliet White.
Fall means one thing in New Mexico: green chile season. Throughout the state, grocery store parking lots fill with barrel-shaped roasters that tumble green chiles over open flames. Locals scramble to stockpile their stash because, when it comes to the state vegetable, New Mexicans are hoarders. And, although we’ll slap green chile on anything remotely edible, a classic combination is the green chile cheeseburger – abbreviated to GCCB. You’ll find this combo pretty much wherever burgers are served. Here are some of Santa Fe’s highlights. Read the rest of this entry »
Over the past several months, the U.S. fast food restaurant industry has made an effort to entice millennials by introducing limited-time offers, or LTOs, often focusing primarily on menu items that feature different types of fancier breads. Read the rest of this entry »
Whether they’re served hot or cold, small bites and tapas make for excellent party fare, and are best paired with good company and a great bottle of wine. But what wine will you choose? With multiple flavor combinations and trays of different hors d’oeuvres circulating through the room, wine pairings become a little like Russian roulette.
Here is a simple wine and appetizer pairing guide to help you find the perfect accompaniment to several popular starters: Read the rest of this entry »
Photo by stu_spivack
While Chinese-Americans made their early mark in rural and small-town America through agricultural, mining and construction activities, for the most part they are identified with urban living. Indeed, the largest historic core Chinatown locations are almost synonymous with America’s largest cities such as New York, Chicago, Los Angeles, San Francisco, Boston, Philadelphia and Washington DC. Even today’s new emerging Chinese American communities are identified with the large population centers, such as Atlanta, Dallas, Houston, Austin, and Las Vegas. So with this background, how does one explain that there are as many, if not more authentic Chinese restaurants in Champaign, Illinois (population 82,000) than in the San Fernando Valley region of Los Angeles (population 1.5 million), which represents half of the geographic area and population of the city of Los Angeles (but where good Chinese food is narrowly concentrated)? Read the rest of this entry »