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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.
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.
Dubbed "Iowa by the Sea," an influx of white Midwesterners migrated to Long Beach, part of the two million people that moved to Los Angeles County between 1920 and 1930. These out-of-towners largely shaped the city.
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.
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.
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.
"Carne y Arena" is an immersive installation from Academy Award-winning director Alejandro Iñárritu that puts the viewer in a story about human bodies crammed into vehicles and transported across borders — journeys with no guarantees of a safe arrival.
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.