Sarah Mosqueda is a staff writer in Food for the Los Angeles Times. Most recently, she covered Orange County food, art and culture for TimesOC. She also has several years of experience in the restaurant industry, including as a proprietor. Mosqueda earned a bachelor’s degree in communications from Cal State Fullerton.
Latest From This Author
From neighborhood bakeries to classic diners, here’s where to satisfy your craving for a nostalgic tuna melt sandwich in Southern California.
April 11, 2024
The Asian-centric entertainment and dining destination offers a unique concentration of Korean culture just a few miles away from Buena Park’s newly named Koreatown.
March 29, 2024
The hunt for deviled eggs leads to the best way to make hard-boiled eggs — it’s a method from our archives.
March 28, 2024
Spice up meatless Fridays with quick and easy recipes for citrus-marinated seafood. When it comes to ceviche, don’t skip the hot sauce.
March 17, 2024
The Cuban institution in Silver Lake will reopen on Saturday under new ownership.
March 15, 2024
Mexican cuisine comfort soup recipes inspired by the menudo still life at the newly reopened Hilbert Museum of California Art.
March 3, 2024
Mercado González in Costa Mesa is the first Mexican-style mercado of its kind in Southern California — and a sign of one city’s shifting politics.
Feb. 27, 2024
Classic Super Bowl recipes that have nothing to do with Taylor Swift: extra limey guacamole, Buffalo chicken wings and oven-baked nachos.
Feb. 4, 2024
Los Angeles restaurants are putting a fresh spin on the classic Caesar salad, from tableside preparations to an experimental take that substitutes rice crackers for croutons.
Jan. 30, 2024
Nonalcoholic options have never been more popular, with Los Angeles leading the trend with alcohol-free lounges, nonalcoholic pairing menus and other creative options.
Jan. 4, 2024