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QUESTION: A few months ago, you mentioned a source for great merguez sausage. But what I’ve been looking for is boudin noir, the black stuff, the real ooze. Because lately, I’ve been in the mood for a little type-O negative, if you know what I... More »
Photo by Anne Fishbein La Abeja Other restaurants may be more ambitious, but La Abeja, from the green-sauced enchilada plates to the soft tacos of stewed tongue, tastes like Los Angeles. The chips are warm and oddly heavy; the oily, brick-red... More »
Antojitos Denise's In Los Angeles, good carnitas are common, great carnitas rare. Denise's is a small, sweet taco stand whose customer base consists largely of people waiting for the MTA at the bus stop right in front. A caricature of Denise is... More »
Antojitos Denise's In a land dominated by carne asada, Denise's is where to go for pork, a bagful of one of three or four different kinds of house-made chicharrones (fried pork rinds), the pickled pigskin called cueritos, or a pound or two of... More »
While the contributions of South America to world culture may include the magical realist novel, Che's groovy beret and Lambada: The Forbidden Dance, the continent's role in world cuisine has gone largely unremarked. Without South America, there... More »
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