Ice Cream

Meet the Man Who Introduced Persian Ice Cream to Los Angeles

It wasn't easy to get Angelenos used to Mashti Malone's rosewater sorbet with rice noodles. Almost 40 years later, Mashti Shirvani now makes 1,000 gallons of Persian ice cream every day.
Javier Cabral
5.15.18
Burgers

This Is What a 100-Day-Old Cheeseburger Tastes Like

Belcampo Meat Co.'s "Century Burger" has a beautiful flavor, but probably not what you would expect after hearing that the beef is 100 days old.
Javier Cabral
3.2.18
Los Angeles

For the Best Tacos in Los Angeles, Here Are the City’s 14 Must-Try Taquerias

There's no such thing as too many tacos, especially when in Los Angeles. We offer you our list of the best taco spots in LA that you shouldn’t miss.
Munchies Staff
Javier Cabral
1.29.18
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Why Korean Sushi Is Better Than Japanese

It is only a matter of time until hwe dup bap gets discovered by young entrepreneurs and becomes the next poke.
Javier Cabral
1.28.18
Los Angeles

This Punk Rock Cholo Doesn't Care What You Think About His Mexican-North African Food

Mario Christerna's story is an important one that tells the tale of people who found their way out of the barrios and into food. He's a hell of a cook, too.
Javier Cabral
1.21.18
native american cuisine

How to Decolonize Your Thanksgiving Dinner

We reached out to chef Nephi Craig, a member of the White Mountain Apache tribe. It starts with identifying foods that are indigenous to the Americas and asking yourself, "What do these ingredients mean to me?”
Javier Cabral
11.18.17
sandwiches

Meet the Mexican Sandwich That Has Brought Grown Men to Tears

Primera Taza’s lonche de lomo on birote salado is only available for one week out of the month.
Javier Cabral
9.15.17
grilling

How to Cook Carne Asada Like a Pro This Summer

Chances are that what you’ve had is overcooked, steamed, gristly beef garbage and definitely not the juicy, pristine, steak-like cuts that really make up Mexico’s quintessential dish.
Javier Cabral
5.26.17
seafood

This Chef Is Taking Hand-Crafted Japanese Food to the Next Level

Brandon Gray is a renaissance chef-turned-fishmonger at LA's Cape Seafood and Provisions. Instead of settling on store-bought katsuobushi like many others, he is making it in-house and the result is crazy delicious.
Javier Cabral
2.14.17
Los Angeles

Meet the Crip and Piru Chefs Behind Compton's Underground Restaurant

“It all started when I dropped out of Le Cordon Bleu and got hired to be a personal chef for local pimps while living in Las Vegas.”
Javier Cabral
2.11.17
BBQ

This Salvadoran-American Is Perfecting Texas-Style Barbecue in LA

Rene Ramirez of Ray's BBQ in Huntington Park, California turned to guerrilla tactics to get the secrets from all of best places in Texas, by asking the Spanish-speaking staff of the restaurants for tips and pointers, and not being afraid to go dumpster...
Javier Cabral
2.9.17
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How to Cope with Closing Your Restaurant

It was hard not to take it personally. I know I’m not a failure but this restaurant failed and having to realize this was hard. It hurt us. We sucked. What did we do wrong? What did we need to fix?
Javier Cabral
2.8.17
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