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Mile houses were stagecoach stops that began in the Gold Rush era. Today, the only the 7 Mile House remains in its original location. To survive, the historic location has changed with the times, evolving its menu to suit its diverse customers.
Kamayan, or eating with your hands, is one thing that is truly Filipino. In the U.S., the trend of diners seeking unique experiences has seen kamayan dining enjoy a surge in popularity in recent years.
An author's cathartic culinary journey as she reflects on her family's harrowing experience through the Armenian genocide.
Quietly tucked inside of a bustling swapmeet in East Hollywood, you’ll find Nabi, a fast-casual counter serving Korean comfort fare with a Mexican twist. It is owned by a James Beard Award-nominated author of both Korean and Mexican cookbooks.
DIY enthusiasts from both sides of the border engage in a day filled with music, art, and bi-national dialogue at the The Tijuana Zine Fest.
In a city stereotyped for its dedication to healthful food, organic Asian produce grown within the greater metropolitan Los Angeles area is actually quite rare.
Celebrated chef Ricardo Zarate has been introducing Angelenos to Peruvian flavors for nearly a decade. His two newly opened restaurants pay homage to his mother and his adopted home of Los Angeles.
Porto's Bakery sells about 1.2 million cheese rolls and 550,000 potato balls per month. But this bakery that could was once a black market business born in Communist Cuba.
Chef Kimmy Tang loves to travel, and while her cosmopolitan approach to cooking can be partially attributed to globetrotting, it also originates from the influence of a Taiwanese chef-mentor she endearingly calls Uncle Chu.
FrankieLucy's desserts incorporate traditional Filipino ingredients, including ube and pandan to create inventive spins on classic American, European and Filipino desserts.
Ensaymadas are a decadent, handmade Filipino brioche bread made from yeast, butter, sugar and grated cheese. Now, the Ensaymada Project has made some modern flavor tweaks to the Filipino recipe, topping it with unusual, globally-inspired flavors.
Judging by the sheer quantities and varieties of use, drinking chocolate might be the most significant beverage of mission-era California and the beverage continues to have a presence at various L.A. restaurants.