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How ceviche from San Juan de Los Lagos, Jalisco created a Boyle Heights institution.
Whole slices of fresh avocado are fried with a savory crust of quinoa, poppy seeds, and sesame seeds, then dressed with a smoky chipotle salsa, pickled onions, and a sweet relish made from grilled corn.
Late-night street food from Mexico City finds a home in East L.A., the perfect cure for a head full of cocktails and a stomach hungry for meat.
The Chego kitchen is closed for repairs for a while, but not to worry: a Chego Truck is setting up in the parking lot to fill the void.
When Jewish and Mexican food traditions combine in chef Katsuji Tanabe's new mobile kitchen (complete with "rabbi on board"), we all win.
This month brings The Truck Food Cookbook, by John T. Edge (Workman Publishing), and L.A. favorites are well represented. Edge spent many mornings in a lot under the 10...
On Thursday, June 30, Timothy Abell, chef and owner of the Flatiron Truck, will put on the brakes on the food truck trend. Taking the menu from his mobile...