Taron Bakery: The Best 90 Cents You Can Spend in LA

In my humble corner of the L.A. universe, where Eagle Rock meets Glassell Park meets Glendale, I’ve developed a solid rotation of cheap eats that I frequent, from Cacao Mexicatessen and Tacos Azteca to Spitz and Zankou and everything in between. But when it comes to true cheap eats, I’ve got a special place in my heart for Taron Bakery, a little Armenian spot on Glendale Boulevard.

LA’s Cure for Cabin Fever

I get cabin fever far too easily. I blame it on Los Angeles. After almost eight years of living here, I admit that I’m — for lack of a better term — a pussy when it comes to the weather. Yes, I am ashamed.

Masters of Masa: CaCao Mexicatessen’s killer tortillas

At first glance, CaCao Mexicatessen, Eagle Rock’s Mexican deli and restaurant, looks like your typical mid-range Mexican restaurant, but it serves up some of the best and freshest handmade tortillas and sopes in town. The difference is in the freshly ground masa, the dough used to make tortillas.

Mo’ Mo-Chica: Update

I hinted that there would be more to this Mo-Chica feast than just my bragging about it, and here it is: a full review of fabulous six-course meal on Caroline on Crack. Thanks again to Chef/Owner Ricardo Zarate for putting it together just for our group.

Mo’ Mo-Chica

When I first wrote about Mo-Chica, my intention was to avoid writing a restaurant review. What could I say that hasn’t been said? Bolstered by glowing praise from heavyweights such as Jonathan Gold at the LA Weekly and now Patric Kuh of Los Angeles Magazine (get the November issue for the full review), Mo-Chica hardly needed two more shiny copper pennies.

Sprinkberry realized

I guess I’m not the only one who wants to bring the idea of Sprinkberry to life. A couple of Orange County ladies beat me to the punch with their own version of Sprinkberry, albeit much less aesthetically appeasing. They even put together a little video of their creation.

Playing Hard to Get: Baracoa’s Arroz con Pollo

There’s a certain poetry to being a one-trick pony, so long as that one trick is flawless. You don’t go to Daikokuya Ramen for the sushi. You don’t go to Two Boots Pizzaria for the calzones. And likewise, you don’t go to Baracoa for any other reason than to devour arroz con pollo.

What's in a Nom: Arroz con Pollo

The first time I had this, all I could keep thinking about was when I would have it again. This classic Cuban dish is a study in comfort food mastery. Tender, juicy chicken (pollo) falls apart with the gentle push of a fork, the plump meat peeling off the bone with ease.

Squirmy and Squeamish: Raw Octopus & Monkfish Stew at Masan

I had been holding my breath in anticipation of this infamous dish, and with a quick whoooooosh of the lungs, a rush of “s” words started racing through my head. Squirmy. Squeamish. Squiggly. Squishy. Sticky. Slippery. Slimy. Sucky.

Shitty. I have to EAT this?

What's in a Nom: Sannakji

Time for the second installment of my foodie guessing game. Where in LA did I chow chew down on this sannakji, or raw octopus? These squishy but surprisingly firm tentacles come freshly chopped off of a baby octopus, arriving at your table still squirming. Not only do the tiny little suction cups still work, but the tentacles are still responsive to touch — poke one and it will automatically curl back, stick your finger near its tentacle and it will suction to your skin. I take back all the times I used to play with my food — for once, my food is playing with me.

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