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Our favorite place for tlacoyos—delicious oval-shaped tortillas stuffed with refried beans, fava beans, and requesón, topped with nopales (cactus), cheese, and salsa.
Since it first landed on Bunker Hill, Angels Flight has had its share of ups and down
Allan’s a character, and that’s evident the moment you spend a little time in his bar, or simply by reading his answers to this “Behind the Bartender” Q&A, a recurring column here on the Digest blog.
Throwing an awesome Mexican celebration isn’t that hard to do; just have some mariachis to sing along to, keep the liquor flowing, and plate some delicious, authentic Mexican food.
George A. Ralphs, a master bricklayer who turned to the grocery business after losing his arm in a hunting accident, teamed with S. A. Francis in 1873 to open the Ralphs & Francis store at Fifth and Hill in downtown Los Angeles.
Overflowing with sambal-spiced dark meat, Starry Kitchen's new dish might be the most spirited and sweat-inducing potpie you’ll ever have.
Vaughn Orrin Greenwood, later dubbed the Skid Row Slasher, kills his first of nine victims in the span of two months.
Ricardo Zarate previews his Paiche ceviche menu at Mo-Chica for two nights in December, joined by Josiah Citrin (Mélisse), Bryant Ng (The Spice Table), and Kris Yenbamroong (Night + Market).
Chef Wes Avila's pop-up taco cart in downtown is one of the most promising taco concepts by a non-traditional vendor here in the City of Angels.
Everyone’s been practically tinkling in their pants, anticipating the grand opening of what will undoubtedly be downtown L.A.’s newest gem: Bestia.