Tag Archives: Street Food

Mexicali Taco and Co.

Downtown L.A.’s Mexicali Taco is open for lunch and dinner, but I’m a big fan of the lunch deals. For WAY under $10, I get a garlicky vampiro (photos below), taco and drink. The crispy cachetada is a GREAT hangover meal, on it’s own or with a fried egg on top. Trust me, I’ve tested it out!

Jonathan Gold wrote:
But like everybody else who visits Mexicali Taco & Co., I am obsessed with the vampiros, rather larger flour tortillas folded over chorizo, chicken or carne asada, maybe all three, as well as a squirt or two of garlic sauce and what can technically be described as a boatload of gooey, stretchy melted Mexican cheese. (A vampiro is supposedly a creature of Sinaloa, although I’ve seen them in Guadalajara and they are apparently endemic in northern Baja at the moment. I refuse to take sides.) Think of a  CPK-size pizza folded in half, only a million times better. A folded pizza you can have with giant grilled guero chiles — chiles dusted with dried chiles! — if such is your pleasure. Or really, about a pint of that taqueria guacamole.Read more at L.A. Times

Carne Asada Vampiro & Taco at Mexicali Taco & Co.
Carne Asada Vampiro. GET EXTRA GARLIC SAUCE!

Cachetada at Mexicali Taco & Co.
Cachetada: The classic tostada reinvented with choice of meat and melted Mexican cheese, topped with a savory aioli chipotle sauce.

Cachetada topped with an egg at Mexicali Taco & Co.
Cachetada con Huevo. HANGOVER HELPER.

Zuperman at Mexicali Taco & Co.
Dinner is great with a group of friends (and family). My brother Greg’s favorite is the MEATY Zuperman: A gigantic portion of all three meats & cheese sandwiched between two tasty haring tortillas.

Chorizo Nachos at Mexicali Taco & Co.
Chorizo Nachos w special Salsa Raja. Ridiculously GOOD! I shared, but didn’t want to.

Gueros: Cantonese-Baja style peppers at Mexicali Taco & Co.
Gueros: Cantonese-Baja Style Peppers. At $1.50, a MUST ORDER every time.

Mexicali Taco & Co.All about Mexicali Taco & Co (they cater too!).

Follow Mexicali on Twitter

Mexicali on FaceBook

Make sure you wave hello to founders Esdras Ochoa & Javier Fregoso!

Mexicali Taco & Co.
702 N. Figueroa Street
Los Angeles, CA 90012
Phone: (213) 613-0416
Located one block north of Sunset Blvd/Cesar Chavez Blvd, just north of downtown and west of Chinatown.



Filed under Eating Out

Night + Market

Northern Thai street food that goes with booze? Yes please!

“In Thai, it’s called ‘aharn klam lao’ which roughly translates to ‘food to facilitate drinking.’ That’s at the heart of what we do. We make food for drunkards”. ~  Chef Kris Yenbamroong, Night + Market

Night + Market
SAUSAGE! Front: Fermented sour pork sausage balls from Isan (northeastern Thailand). They are best eaten with the chili, ginger, peanuts and raw cabbage.
Back: Sai Uah sausage from Chiengrai. It’s a grilled herb sausage which you eat with nam prik noom and a mortar-pounded relish of chili, roasted shallots and garlic. Kris makes both sausages in house.

Mekong Old Fashioned at Night + Market
Mekong Old Fashioned – Mekong is probably the most popular of Thai spirits and is actually a rum. It is made from sugar cane and a blend of herbs.

Night & Market
Kab Moo, housemade pork rinds.

Night & Market
Chicken wings, brined in fish sauce.

Night & Market
Chang Beer Tower! You know, because there’s more food coming!

Night & Market
Kor Moo Yang, grilled pig collar. Kris calls it toro because he finds it to be the most decadent part of the pig.

Night & Market
Nam Prik Ong, chiengrai pork ragout. Basically a pork dip for pork rinds. Kris serves it cold.

Night & Market
Nam Prik Ta Daeng, another type of relish eaten with Thai beef jerky.

Night & Market
Moo Sadoong, startled pig — a spicy salad of pork, chili and herbs.

Night & Market
Goong Ten, traditionally this dish consists of live, tiny shrimp. This one is raw shrimp cured with lime juice and dressed with pounded chilis.

Night & Market
Hor Ab, essentially a tamale made with catfish and a mix of chili, baked in a banana leaf.

Night & Market
Fried pig tails.

Night & Market
Gang Hanglay, a Chiengrai stew with Burmese influences — pork simmered with palm sugar and pickled garlic. Kris used pork trotters and tails for this rendition.

Night & Market
Kao Kluk Gapi: Rice, seasoned with shrimp paste, It’s basically a salad because you toss all the components together.

Night & Market
Pu Pad Pong Karee, jumbo lump crab sauteed with curry powder and onions.

“Have you ever felt as if a restaurant was just waiting for you to walk into it?” ~ Jonathan Gold Please read Jonathan Gold’s awesome review here

Night + MarketNight + Market
9041 Sunset Blvd

West Hollywood, CA 90069
Note: Enter thru Talésai restaurant
(310) 275 – 9724

Twitter: @NtMRKT

Night +Market on FaceBook

All my Night + Market Photos

Dining Date: 2/9/12
Shared w Peter, Jessica, Josh, Charles & Robert
Many thanks to Sarah St. Lifer for her assistance on this post!

We started ordering from the DineLA menu but obviously enjoyed so much more!

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Yamashiro Farmer’s (Night) Market

All summer long, my good friend Julie raved about the Yamashiro Farmer’s NIGHT Market. On Thursday evenings, she and her two daughters could usually be found in the Hollywood hills munching on gourmet duck tacos and freshly made crepes.

Last week I finally had an open Thursday evening, and joined my friends for a Girls Night Out at the Farmer’s Market. We had such a great time, and now I’m kicking myself for missing out on the fun these past few months!

Note: The final market dates are October 21 and 28 from 5 to 9pm.

Yamashiro Farmers Market
Farmer’s Market Sign (Take the FREE SHUTTLE, info below)

Yamashiro Farmers Market
Beautiful Night (and beautiful produce too)

Yamashiro Farmers Market
Sofia and Julie Wolfson with L.A. City Farm’s Nick Spano

Yamashiro Farmers Market
Menu for Chef Brock’s Yamashiro Grill

Yamashiro Farmers Market
Duck Taco, Braised Pork Taco, Wasabi Guacamole!

Yamashiro Farmers Market
Chef Brock’s Yamashiro Grill

Yamashiro Farmers Market
Best of the Wurst Menu

Yamashiro Farmers Market
Pork bratwurst with curry sauce (aka Curry Wurst), topped w grilled onions. I was full from the duck tacos, but couldn’t pass this up… GREAT SKIN SNAP! Photo by my friend Vivian Wolfson.

Yamashiro Farmers Market
Best of the Wurst

Yamashiro Farmers Market
Enjoying our dinner with a view! Vivian, Julie and Sofia.

Note: The final market dates are October 21 and 28 from 5 to 9pm.

1999 N Sycamore Ave
Los Angeles, CA 90068
(323) 466-5125
Free Shuttle

Oktoberfest at Yamashiro (Beer & Wine!)

Yamashiro Restaurant

Best of the Wurst

L.A. City Farm

Follow Yamashiro on Twitter

Follow Chef Brock on Twitter

Follow L.A. City Farm on Twitter

Follow Julie Wolfson on Twitter


Filed under Food Events (festivals, classes, etc.)

[CLOSED] Susan Feniger’s Street

I loved watching the recent “Street Food Special” episode of “No Reservations”. It brought together my very favorite Anthony Bourdain clips; the scenes when he’s out and about eating “real food” with the locals, and also recapped Tony-visits to Singapore hawker (food) centers. It really made me wish we had something similar here in Los Angeles.

As Bourdain so eloquently stated: “Whereas in America the food court is the nexus of all things generic and awful, in Singapore these open-to-the-street food centers, coffee shops and hawker centers offer a near limitless variety of Malay, Chinese and Indian dishes”.

In a 1991 LA Times piece, my favorite food writer Jonathan Gold wrote: “The closest thing to a hawker center in Los Angeles is, of course, the Grand Central Market downtown… Among the fruit stalls and the poultry stands, there are 10-odd places where a hungry person can get something to eat”. I haven’t been there in years, and look forward to rediscovering the Grand Central Market again soon, but still it’s not exactly what Bourdain calls, “a ONE chef, ONE dish vast food court”.

It’s true that our multicultural city is filled with delicious strip-mall eats, and I personally plan to spend more time searching them out (hint to my foodie pals). But the large food courts I’ve been to (at various local shopping malls) would never be a destination dining trek of sorts. Well, except for “Hotdog-On-A-Stick”. I’m a sucker for any type of food on a stick.

Susan Feniger’s Street Food

When I first read about Chef Feniger’s new restaurant, I envisioned it to be a sort of miniature hawker center. An enclosed space filled with individual street carts from the around the world. In my mind, I even imagined individual cooks (in traditional attire) selling the dishes at these tiny indoor food stalls. I don’t know WHERE I came up with these ideas, but reading Jonathan Gold’s description in LA Weekly certainly added to my fantasy:

Street, MyLastBite.com“Street is a virtual museum of world street food, snacks and savories from every part of Asia — Korean-style mung bean pancakes studded with bits of anise-braised pork belly; hollow, potato-stuffed Indian ping-pong balls called paani puri, moistened with a bit of spicy broth; a juniper-laced salad of roasted beets and crumbled walnuts; even a take on the classic Singaporean breakfast dish of toast with coconut-jam kaya and a runny egg. There are dense dal fritters, a delicious version of the do-it-yourself Thai bundles of roasted coconut, bird chiles, peanuts, tamarind jam and minced lime, among other things, sensibly wrapped in bits of collard instead of the traditional betel leaf.”

So no, Susan Feniger’s Street is not the culinary “It’s A Small World” experience that I fantasized about, but it is a wonderful, exciting (and fun!) restaurant that brings my dream just a little bit closer.

What we ate:

Street, MyLastBite.com
Amuse-Bouche: A very exotic (savory) version of a Rice Crispy Treat! Millet Seed Puffs, with Marshmallow, Fennel, Curry, Coriander,Cumin and Black Currant

Street, MyLastBite.com
Spinach Varenyky: Ukrainian dumplings stuffed with spinach and cheese. Served with sour cream and lemon marmalade

Street, MyLastBite.com
Paani Puri: Chef Susan Feniger first tried these on a street market in Mumbai, India. Filled with potato, chutney, beans and topped with yogurt cilantro

Street, MyLastBite.com
Cuban Stuffed Potato Cake: Filled with spiced beef, raisins, and capers; with tomato mint salsa and poblano crema

Street, MyLastBite.com
Scandinavian Beet and Apple Salad – Slow roasted beets with apple, black currant, watercress, toasted walnut, and millet croutons in a juniper vinaigrette

Street, MyLastBite.com
My FAVORITE bite: Kaya Toast, a uniquely Singapore experience; toasted bread spread thick with coconut jam; served with a soft poached egg drizzled in dark soy and white pepper (link to recipe below!)

Street, MyLastBite.com
Marinated New York Strip Steak, skewered and roasted in the wood oven, served with Wild Mushroom Spaetzle and Rapini with Creamed Onions and Bacon

Street, MyLastBite.com
Top Photo: Vietnamese Corn – wok cooked medley of fresh corn, spring onion with glazed pork belly.
Bottom: Saag paneer with Kokum Dal and Rice Plate – A South Indian spinach dish stewed with homemade paneer cheese, tomato and spices; served with dried plum dal and yogurt rice.

Street, MyLastBite.comSusan Feniger’s Street [CLOSED]
742 N. Highland
Los AngelesCA 90038
(323) 203-0500

Street on Twitter

Dining Date: 5/30/09
with Peter, Julian & Wendy 

Mentioned Above:

More about Singapore Hawker Centers

Kaya Toast Recipe via LA Times

My love for Kaya Toast (on LA Times)

Jonathan Gold’s LA Weekly Street Article

Jonathan Gold’s L.A. Times Food Stall Article

Anthony Bourdain: No Reservations Official Site

“Down on the Street” (Bourdain street food) episode

Grand Central Market

Hotdog on a Stick

Susan Feniger's Street on Urbanspoon


Filed under Eating Out