Support Provided By
Meiji Tofu owner Koki Sato, 35, is the only Japanese tofu maker in the L.A. area. At his shop, he serves up tofu impossibly delicate it can be enjoyed just by itself.
Mexican food has been getting a lot of attention in the United States, which has Mexican chefs trying their luck at opening restaurants across the border. But they soon find out it's not as easy to find success north of the border.
Amid the tumultuous years of the culture wars in the 80s and 90s, L.A. showed its support for its creative residents, by setting up a fellowship designed to boost the city's cultural capital. Its legacy continues today.
For more than 60 years, La Cita bar has wrapped its arms around a diverse set of the city’s residents — from recent Central American immigrants to second generation Chicanx feminists — making people feel at home amid its red tiles and sparkling lights.
In Studio City, a clandestine barbecue operation is in progress. It's one man's homage to his harrowing immigrant experience and to the global art of expertly burning meat.
Ube, or Filipino yam, is popping up all over the internet and on restaurant menus throughout the United States. Filipino chefs and bakers, who have been using the flavor in cooking, say it’s a sign that Filipino cuisine is here to stay.
There is not just one style of Mexican food in L.A., says author Bill Esparza, but several. His new book explores the complexity and richness of the Mexican food scene in Los Angeles.
Photographer Harry Gamboa Jr.'s latest exhibit at the Autry features nearly 100 portraits of Chicanos he believes represent the evolution of the term among Mexican-American men.
Inspired by memories of the markets in Tijuana and her days in the kitchen with her sweet-toothed mother, Karina Jimenez launched Viva Los Cupcakes with Mexican flavors like tamal con mole, horchata and cafe de olla never before explored this sweet form.
The L.A.-based singer-songwriter who earned viral fame with a performance of her song "Quiet" uses songs to delve into her artistic struggle and finds the light with the help of her audience.
Lucuma, soursop and mamey-flavored ice cream are just some of the many rare flavors offered by Helados Pops, a family-owned ice cream shop in San Fernando.
While third-wave coffee shops are symbols of gentrification in places like Boyle Heights, one coffee shop called Primera Taza is doing things differently and establishing themselves as a safe space for the community.