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    May 5, 2013 |Story| LAT - HOLD Archive

  1. Jonathan Gold recommends: 13 great tacos in Southern California

    Tacos - can we ever have enough tacos in our lives? I didn't think so. Because when the taco is right, the birds start to sing and the stars shine more brightly and you have the impression that everything is right with the world, which is a lot of happiness for a buck and a quarter, a buck-fifty tops. A perfect taco is a gift to the universe.
    Tacos - can we ever have enough tacos in our lives? I didn't think so. Because when the taco is right, the birds start to sing and the stars shine more brightly and you have the impression that everything is right with the world, which is a lot of...

    Tags: Potatoes, Onions, Mexico City, Restaurants, Dining and Drinking

    2. Apr 15, 2013 |Story| Los Angeles Times

  2. Pizzeria Ortica's Justin Miller on trotters, the best croissants in Newport and Bon Iver

    <em>Justin Miller is executive chef of <a href="http://www.pizzeriaortica.com">Pizzeria Ortica</a> in Costa Mesa. Miller, born and raised in Orange County, describes his approach to cooking as "relaxed," a good fit for the rustic Italian cuisine at David Myers&rsquo; restaurant, centered on a wood-burning oven. Miller once served as chef of a cruise ship that led professional surfers from San Diego to Panama in search of the best waves. He&rsquo;s also cooked at Mastro&rsquo;s Steakhouse in Santa Ana and Dolce in Newport Beach. At Ortica, he started as a line cook, within a year was promoted to chef de cuisine and now helms the kitchen. In his time off? Besides being an avid outdoorsman, he&rsquo;s also a home brewer.</em>
    Justin Miller is executive chef of Pizzeria Ortica in Costa Mesa. Miller, born and raised in Orange County, describes his approach to cooking as "relaxed," a good fit for the rustic Italian cuisine at David Myers’ restaurant, centered on a wood-...

    Tags: Foods and Beverages, Garlic, Lifestyle and Leisure, Restaurants, Dining and Drinking

    3. Apr 12, 2013 |Story| Los Angeles Times

  3. National Grilled Cheese Day: 6 favorites from the L.A. Times grilled cheese experts

    So what makes the ultimate grilled cheese sandwich? Is it the type of cheese? Bread? And, well, is bread even necessary?
    So what makes the ultimate grilled cheese sandwich? Is it the type of cheese? Bread? And, well, is bread even necessary? We checked with the experts at the Los Angeles Times Food section, asking each to describe what constitutes the ultimate grilled...

    Tags: Tomatoes, Grilled Cheese Sandwich, Cilantro, Foods and Beverages, Breads

    4. Apr 13, 2013 |Story| Los Angeles Times

  4. 5 Questions: Justin Miller's imagination springs forward

    Justin Miller is executive chef of Pizzeria Ortica in Newport Beach. Miller, born and raised in Orange County, describes his approach to cooking as "relaxed," a good fit for the rustic Italian cooking at David Myers' restaurant, where much of the...

    Tags: Foods and Beverages, Garlic, Restaurants, Lifestyle and Leisure, Dining and Drinking

    5. Apr 1, 2013 |Story| LAT - HOLD Archive

  5. Jonathan Gold's Taco Tuesday: Ara's Tacos

    Scholars of the <em>taqueria</em> arts are well-acquainted with the taco <em>arabe</em>, the signature taco of the Puebla region, which is basically the Mexican version of <em>shwarma</em>: grilled meat shaved from the outside of a skewered cone of sliced, stacked, marinated meat, then folded into a flatbread vaguely resembling pita. The taco <em>arabe</em>, brought to Mexico by Lebanese immigrants in the early years of the last century, still served in every restaurant with even modest Poblano inclinations, is the ancestors of today&rsquo;s ubiquitous taco <em>al pastor</em>.
    Scholars of the taqueria arts are well-acquainted with the taco arabe, the signature taco of the Puebla region, which is basically the Mexican version of shwarma: grilled meat shaved from the outside of a skewered cone of sliced, stacked, marinated meat,...

    Tags: Pita Bread, Foods and Beverages, Burritos, Lifestyle and Leisure, Restaurant and Catering Industry

    6. Mar 15, 2013 |Story| Los Angeles Times

  6. Graham Elliot at Son of a Gun, tequila tasting, Barbara Brass cooks

    <strong>Graham Elliot pops up at Son of a Gun:</strong> Graham Elliot of <a href="http://www.grahamelliot.com/grahamelliot.php">Graham Elliot</a> restaurant in Chicago will be coming to the West Coast to guest chef at <a href="http://sonofagunrestaurant.com/">Son of A Gun</a> on April 8 and 9. Chef Elliot, along with Graham Elliot restaurant sous chef John Slack and sommelier Jamie Kluz, will prepare a five course tasting menu priced at $100 per person with wine pairings available for an additional $40. Call (323) 782-9033 for reservations and menu details. <em>8370 W. 3rd St., L.A., (323) 782-9033, <a href="http://www.sonofagunrestaurant.com/">www.sonofagunrestaurant.com</a>. </em>
    Graham Elliot pops up at Son of a Gun: Graham Elliot of Graham Elliot restaurant in Chicago will be coming to the West Coast to guest chef at Son of A Gun on April 8 and 9. Chef Elliot, along with Graham Elliot restaurant sous chef John Slack and...

    Tags: Chicago Restaurants, Restaurants, Lifestyle and Leisure, Dining and Drinking

    7. Feb 21, 2013 |Story| Los Angeles Times

  7. Kitchen gadget: Heat diffuser

    The above contraption may look a little funny, but it can be essential in the kitchen. Meet the heat diffuser.
    The above contraption may look a little funny, but it can be essential in the kitchen. Meet the heat diffuser. When you have a recipe that requires stove-top cooking over an extremely low and gentle flame, or are using a delicate cooking vessel such...

    Tags: Tomatoes, Onions, Sri Lanka, Black Pepper, Cinnamon

    8. Feb 13, 2013 |Story| LAT - HOLD Archive

  8. Taco Tuesday: The Mysterious Spuderito

    <em></em>As any student of the <em>antojito </em>can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night&rsquo;s leftovers wrapped into a tortilla, meant to be consumed at leisure.
    As any student of the antojito can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night&...

    Tags: Cheese, Walnuts, Foods and Beverages, Burritos, Lifestyle and Leisure

    9. Jan 19, 2013 |Story| Los Angeles Times

  9. Counter Intelligence: Josef Centeno gives Tex-Mex a twist at Bar Amá

    When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and barbecue, and coffee-shop chicken-fried steak, it comes down to the queso every time. I am not one of those writers who harps on authenticity, and when I have a shot or two of tequila in me, I can even admit the merits of Tex-Mex as a regional Mexican cuisine. <em>Migas</em>, the spicy Tex-Mex equivalent of <em>chilaquiles</em>, are among the greatest breakfast foods ever invented. My favorite cooking video ever is the clip of Texas director Robert Rodriguez making his breakfast tacos: "Get those flour tortillas, the ones you usually find at the store &hellip; and throw them in the trash."
    Los Angeles Times Restaurant Critic
    When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and barbecue, and coffee-shop chicken-fried steak, it comes down to the queso every time. I am not one of those writers...

    Tags: Mushrooms, Potatoes, Sweet Potatoes, Recreational and Sporting Goods Industry, Foods and Beverages

    10. Dec 3, 2012 |Story| Los Angeles Times

  10. Recipe: Tortilla Soup

      Note: Times Test Kitchen Cook Mayi Brady regularly creates recipes for our Quick Fix and Second Helpings columns. When that far-away look in her eye turns to a glimmer, you know she has something good in mind. This spicy, filling soup by Brady was...

    Tags: Tomatoes, Onions, Cilantro, Foods and Beverages, Garlic

    11. Jan 1, 2013 | Los Angeles Times

  11. Rose Parade: Hurling soft missiles is parade route tradition

    L.A. NOW
    Someone had broken the rules of engagement. The egg yolk smeared on the pavement made that much clear. "It's been a battle all night," said Aaron Alvarado, 19, of North Hills. "But eggs?" "First time I've seen that," said his......
    12. Dec 17, 2012 |Story| Los Angeles Times

  12. Test Kitchen video tip: Homemade tortillas

    Ever consider making your own tortillas? It's really easy: All you need is masa (you can find prepared masa at almost any Latin market, or mix up some masa flour with water and a little salt until soft and smooth), a tortilla press and a griddle or flat cooking surface.
    Ever consider making your own tortillas? It's really easy: All you need is masa (you can find prepared masa at almost any Latin market, or mix up some masa flour with water and a little salt until soft and smooth), a tortilla press and a griddle or flat...

    Tags: Foods and Beverages, Lifestyle and Leisure, Tacos

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Tortillas Photos
Devon Buyce, third grader at Perley Fine Arts Academy,...
(May 5, 2013)
Devon Buyce, third grader at Perley Fine Arts Academy, makes a whole wheat meatless tortilla at Perley¿s Family Night at St. Vincent de Paul Society.
Homemade tortilla chips: The corn comes through strong...
(March 13, 2013)
Tortilla chips
Bistec asado taco: I live in a house of picky tortilla...
(February 21, 2013)
Eat this: Bistec asado taco
 » All 35 Tortillas photos