#burrito-assembly

#burrito-assembly

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

Maydan L.A. is the market's sole full-service restaurant, located in the back of the space, partitioned by a long, tiled bar along the left wall.

"It has a more modern cuisine, and it caters more to a Gen-Z Asian American crowd," said one college-age diner, who gave her name as Eris, during a recent weekend.

Portillo's has been serving Vienna Beef hot dogs since opening in 1963, starting from a trailer in Villa Park, Illinois, and later moving to a brick-and-mortar restaurant in 1967.

Chef Aarón Sánchez stated, "It's actually something that's super inaccurate ... I think it's the destruction of humanity," referring to fried tortilla bowls and their lack of authenticity.

There were many things that drew me to California. There was the sunshine, of course, as well as the endless coastline and vibrant culture. But what I remember being most blown away by was the food - in particular, the Mexican food. Much like Tex-Mex, Cal-Mex varies all over the state, and every area has reimagined the specialties in its own way. One of the best examples is San Francisco's Mission-style burrito - a ginormous, foil-wrapped mammoth filled with meat, rice, beans, and more.

Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.

Going out to a restaurant every time you're craving fajitas can get expensive for some of us, and there may be times when you simply don't feel like leaving your house to get your fajita fix. Luckily, though, it's a lot easier than you may think to make fajitas at home.

Oversized burritos are more of a north-of-the-border staple. In Mexico, even in northern regions where burritos originate, they're practical and proportionate. This is owed to the differences between traditional Mexican cuisine and its American-adapted counterpart.