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Saturday, September 27, 2014
La Feria de los Moles 2014
Just a reminder that this Sunday, September 28, from 10am to 7pm is the annual Feria de Los Moles at Olvera St. in Los Angeles. Come and enjoy the festivities and try various molés from Puebla and Oaxaca. This year features a, "'Mole de Caderas' preparation which is a traditional Mixtec dish prepared with goat meat."
Here's some photos of when I went to their blogger preview event this past Tuesday:
Click here if you are unable to view the photo album.
Friday, August 22, 2014
3655 S Grand Ave, Ste C6
Los Angeles, CA 90011
Listing on Zagat
Listing on Menu Pages®
Open Sunday thru Thursday 8am - 9pm and Friday/Saturday 8am - 10pm
Chichén Itzá is part of Mercado la Paloma.
Chichén Itzá Restaurant and Mercado La Paloma partner up to a host month-long celebration of the wonderful state of Yucatán, “The Magic of Yucatan;” during the month of August there will be an ongoing art exhibit featuring Yucatecan and Southern California artists, as well as delicious demonstrations on the culinary art of Yucatan.
During the month of August:
Art exhibition presented by artists: Luis Coral, Ignacio Fernández, David Mir, Mario Sibaja and more.
Tuesday August 19th - 6 p.m.: Tortilla para panuchos
Tuesday August 26th - 6 p.m.: Cochinita pibil
Every Sunday 12 p.m.
Ballet Folklórico Xanat performance.
A unique item at Chichén Itzá is their chaya aguas frescas. Chaya is a vegetable from the spinach family and is loaded with nutrients.
A Little Secret
You can purchase bottles of Chichén Itzá's habanero sauce while you are there. Yucatecan cookbooks too.
Park in the back or on the side of Mercado la Paloma. Just be aware that if you try to leave out certain exits you may be on a one-way street.
Monday, July 21, 2014
East LA Meets Napa 2014
Saturday, October 12, 2013
Arturo's Puffy Taco
15693 Leffingwell Rd
Whittier, CA 90604
Listing at Los Angeles Foodie
Listing on Yahoo! Local
No known official website.
After hearing for years about Arturo's Puffy Taco I finally made the pilgrimage to it a couple weeks ago. Arturo's is its own blend of Tex-Mex and Southwestern-Mex. Of course, those two subsets of Mexican food are not all that dissimilar, but they do have their differences and Arturo's incorporates them both. Their namesake item, the puffy taco, is a traditional Mexican taco except that instead of being served in a crisp shell or a soft shell tortilla it is served in Navajo fry bread, which ends up being somewhere between soft and crispy. That's where the Southwestern aspect comes in, that blend of Mexican food and Native American influences. Images of sombreros resting against cacti further that just-barely-north-of-the-border theme. The fry bread holds it shape when the taco stands up instead of slumping like a soft shell does, but melds with the ingredients better than a crisp shell does. I got my first puffy taco with ground beef but you can also get it with carne asada, carnitas, carne guisada (stewed beef), chicken, or picadillo.
A Little Secret
Arturo's is CASH ONLY. I think they have one of those cheap little rickety ATM's that I hate using, and only partly because of the nasty surcharges. Also, whether you're going to eat inside or outside you still have to place your order at the outside window.
Wednesday, May 22, 2013
L.A. James Beard Award-Winning Yuca's Restaurant Honored at Día Del Yucateo Ceremony
Restaurant Owner Socorro Herrera celebrated for providing good food and love
Los Angeles, CA - Serving up some of LA's most mouth-watering Mexican cuisine, Los Angeles' very own Yuca's Restaurant founder, Socorro Herrera, is being lauded at the Ceremonial Proclamation of the Resolution of the City of Los Angeles: Día del Yucateco (Yucatan Day) on Friday May 24th, 2013 at 10 a.m. at the Los Angeles City Hall.
Herrera, A.K.A. Mama Yuca, will be honored at the ceremony, presented by Casa de la Cultura Maya (House of Mayan Culture) and honorable councilmember Ed P. Reyes. This special ceremony will celebrate the hard working people of the Yucatan living in LA who have made a significant effort to promote their culture and the state of Yucatan. Socorro Herrera used her culinary passion combined with her family's dedication of community development to make a cultural impact on this city.
Officially a local favorite and one of USA Today Travel Guide's Top 10 places to eat, Yuca's came from humble beginnings nearly 40 years ago when Socorro turned an old shoe shine booth into a thriving little taco stand. In 2007, the family opened a second location, Yuca's on Hollywood, not far from the taco stand; that location has flourished in popularity the way the taco stand did. Their delicious, authentic Yucatan recipes have been enjoyed and highly praised by a vast amount of food lovers, tourists, and food critics.
Aside from helming a popular taco stand, Mama Yuca also excelled in the role of Christmas toy and wreath vendor, fashion industry sample-maker and Avon representative. Socorro's efforts at Yuca's, along with her daughter, Dora, won the restaurant the acclaimed 2005 James Beard award and put Yuca's on the map as one of "America's Classics." Since receiving its first press review by the Los Angeles Examiner, food connoisseurs have taken an acute interest. Yuca's most popular items have been featured in many publications including LA Magazine, GQ, IN STYLE, Vogue, Ciudad Magazine and Gourmet Magazine.
Today, Dora Herrera continues to follow the family's tradition of success. Hand-picked by Fresh & Easy as the Hispanic spokesperson of its Ready-to-Cook line last summer, Dora visited different cities across the country to promote the line. She appeared on morning television showcasing how to BBQ and grill the delicious hassle-free meals. Her segment was featured on the Las Vegas, NV Spanish network Telemundo affiliate KBLR-TV and Telemundo station KUNA-TV.
Still serving the community with good food and love, Yuca's success and longevity is definitely the product of Socorro's enduring life motto - if you're going to do it, do it well. And according to a great portion of Los Angeles, Yuca's certainly does it well.
RSVP to Attend For Free: CLICK HERE
Join the celebration filled with food, music and entertainment!
When: Friday, May 24, 2013 at 10AM
Where: City Hall: 200 N. Spring Street, L.A. 90012
Friday, March 15, 2013
Bumblefoot's Hot Sauces
And here's the official press release:
Guns N' Roses guitarist Ron 'Bumblefoot' Thal
Launches new line of natural/gluten free gourmet hot sauces and wins 3 of the coveted Golden Chile Awards at the 2013 Fiery Food Challenge.
The Fiery Food Challenge, which kicked off ZestFest 2013, is the longest running, most prestigious competition of zesty products in the industry.
Working with the masters at CaJohns Fiery Foods, Ron developed a line of Bumblefoot hot sauces that are all natural, no preservatives, gluten free, peanut allergy safe, with flavors ranging from mild cherry bourbon "Bumblicious!" to high-energy heart-pounding "BumbleF**KED" with ginger, tropical fruit, ginseng and caffeine. Proceeds from the "BumbleBabe" hot sauce will be donated to women's health organizations.
"It was 1981, family get-together in Brooklyn. I was 12 years old, and my older cousin Steve dared me $5 to eat a hot cherry pepper. I ate it. That was my earliest memory of 'the rush' you get from spicy food. And it grew from there. Extra wasabi with sushi... extra peppers in Thai food... extra hot sauce on Mexican food. Always ordering things "as spicy as you can make it" and testing my limits. Friends would get me hot sauces as gifts; I'd be eating spicy chili and adding 12-Million-Scoville extract to it. People would ask, 'Do you even taste the flavor of the food anymore?' Yes - when you've developed a high tolerance, you can enjoy the food more, as the heat isn't a distraction, it's a complimentary sensation to the colors and aroma and taste. I love the rush."
"With music, I've always felt such excitement in discovering new bands, new sounds. It inspired me to learn and make music, to develop it, and eventually share it, give others the enjoyment I experienced from it all. It's the same for anything that inspires - art, music, entertainment, knowledge, food, everything. When you're passionate about something in life, it follows a process - you love it, then you make it, then you share it. It was like this with music, it's the same with hot sauce. Love it, make it, share it..."
"For years I've had ideas, recipes, flavors that I wanted to share. It was my good friend Brimstone at Hound Entertainment that put the pieces together and introduced me to the masters at CaJohns Fiery Foods. I flew out between GNR shows in Vegas to CaJohns' headquarters in Ohio where me, Brimstone, Cajohn Hard (CEO) and Chef Steve Lawrence played mad scientist in the kitchen and brought these flavors to life.
"And now, after years of saying 'someday' I finally got to hold bottles of Bumblefoot hot sauces in my hands, and share them with all of you. I hope you enjoy these creations! These hot sauces are available to everyone everywhere in the world through CaJohns.com. I hope to see a growing number of stores, distributors, pubs & restaurants, and food trucks carrying them. If you know one, or are one, please reach out to CaJohns! I'll be attending food festivals with Cajohns and giving my personal support whenever I can, and will keep an updated schedule of events at bumblefoot.com - hope to see you there!
"Final thought – cousin Steve never gave me the $5. I still joked about it with him when he'd see me loading hot peppers onto my turkey sandwich at get-togethers. He passed away unexpectedly, before these hot sauces had come to life. To the man who tricked me into eating my first hot pepper and started me on this journey, these hot sauces are dedicated to you." - Thank you!
Ron 'Bumblefoot' Thal
Heat level: Mild
1st Place Winner at ZestFest Awards 2013, Condiments: Specialty category
Sweet & savory cherries, Bourbon & chipotle with a subtle kick – your wings, ribs, chips (and guests) will thank you.
Heat level: HOT!!!
Tropical fruit & ginger, followed by a 6-million-Scoville sledgehammer of caffeine & ginseng. Hi-energy heart-pounder for “pain junkies” like me...
Heat level: Mild
1st Place Winner at ZestFest Awards 2013, Hot Sauce: Jalapeno category
Heat level: HOT!!!
1st Place Winner at ZestFest Awards 2013, Hot Sauce: X Hot category
Thermo-nuclear heat with a Caribbean kick - tamarind & Island spices, Bhut Jolokia peppers, long-lasting taste & brutality. *Not for beginners.
Heat level: Medium
A twist of curry, cumin & citrus, inspired by my favorite tours of the Far East.
Heat level: Mil
Hot sauce with women's pleasure in mind – chocolate & cherry, indulgent & edgy, sweet & fiery, like the rocker ladies that inspired it.
A percentage of proceeds from the sales of BumbleBabe will be donated to help fight breast cancer