![]() ![]() ![]() Taqueria Casa Del Pastor Photos: Amanda C., Angie O. Top Review: “My family and I visited this restaurant and realized why it is always busy, packed, and also has a long line because it is SO GOOD! Prices are reasonable, there are many selections, and the food is delicious!” – Mark L. Plus, they’re open till the late hours so you can have it as a midnight snack. Their portions are hefty and will definitely satisfy you. They offer the traditional choices like carne asada, but if you want to experiment a little try their less conventional options. Tacos El Gordo has been featured on the Travel Channel show “Man vs Food” and “Best Tacos in America.”įor meat lovers out there, Tacos El Gordo has 10 meat choices to choose from. They also offer a unique salsa bar and seasonal micheladas (beer cocktails). They’re mostly known for their al pastor taco and carne asada taco, but they also have some good vegetarian options. One of the most appealing things about the meat that is the centerpiece of an asada is that, as Lopez and Cabral say in their book, it’s “beautifully unpretentious.Tacos El Gordo has several locations in Vegas and is famous for its tacos. Sorry, al pastor! There’s just something primal about fire-grilled meat.” “I firmly believe that asada is the best taco out there. It’s so second-nature that we forget how special it is.”įor Cabral, who is editor of the food, culture and news site L.A. is known for and that is second nature to Latinos and Mexicanos here in L.A. It was at that moment that I thought this is the book that I want to write - to capture the carne asada culture that L.A. They wanted to do their own versions for their families. So when we couldn’t get together that year, my siblings asked me for the recipes. It’s like Disneyland in my backyard with the best food. Most years, Lopez says, “My family comes over and we do the all fixings and meat and it’s just such a fun time. The idea for the book, the pair’s second after 2019’s “Oaxaca: Home Cooking From the Heart of Mexico,” emerged in 2020, when the pandemic prevented Lopez from hosting her annual Fourth of July asada. ![]() kids, both grew up with asada as integral parts of their childhoods, as important as Dodgers baseball. Over time, the asada way of life took root in Los Angeles. “Carne asada as a pastime in Mexico took off in the 1950s, specifically in the northern and northeastern regions of Sonora and Nuevo León,” Cabral and Lopez say in their book. What’s not on Guelaguetza’s Oaxaca-focused menu is a straight-up carne asada plate. Times Gold Award) that Lopez runs in Los Angeles’ Koreatown with her siblings. Those cheeses often appear on the memelas, tlayudas, quesadillas and botana platters served at Guelaguetza, the Oaxacan restaurant (and winner of t he 2021 L.A. “We open the book with our chicharrón and cheese platter, which I think puts to shame any charcuterie board or butter board,” Lopez tells me when I interview her and Cabral at the Los Angeles Times Festival of Books in April, “because Mexico has such an array of beautiful cheeses.” Friends new and old arrive throughout the afternoon, grabbing just-made tacos - some with gorgeously charred meat, others with fingerling potatoes and rajas - and filling their plates from a table that holds a pot of meaty charro beans in broth, several salsas, guacamole, nopalitos (cactus paddles) and an arrangement of Oaxacan cheese and chicharrón, the crisp pork skin taking the place of crackers. At one of the picnic tables, Lopez’s son has a chess game going as his mom tends the grill. Kids giggle inside a bounce house Lopez has set up, jumping almost in time to the thumping beats of music that provide the asada’s soundtrack. All contribute to the great cacophony of how we cook with fire in Los Angeles. Food The sun is out and grilling season is here. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |