This week's recommendations include three wildly different, satisfying tacos, including birria in the San Fernando Valley, Indonesian-inspired tacos in Echo Park and seafood tacos in downtown Los Angeles.
This week’s recommendations from Jenn Harris will also take you to a Michelin-starred restaurant in Temple City.dominating his social media feeds.
The tacos have all the elements of an exemplary crunchy taco: a lumpy, crisp shell, plenty of cool lettuce, ripe tomato and cheese, but with a rich birria filling, saturated with a rust-red juice that’s vivid with threads of chile, cumin and garlic. They’re not the piping-hot, melty queso birria tacos you may be used to, but they retain that halo of stewy meat deliciousness associated with the best birria.
“It’s Latin cooking with an emphasis on Mexican spices, but I’m also doing Southeast Asian stuff,” she said during a recent call.An exclusive behind-the-scenes look at Tito’s Tacos’ crunchy tacos, from the tortilla factory to the commissary kitchen to the actual restaurant. Ferrera uses short ribs for her rendang, infusing them with dry coconut curry, cinnamon and piloncillo. The meat is braised for a couple of hours until it’s swollen with the curry, buckles and almost shreds itself. It’s warmed on the griddle before service for multiple caramelly edges.
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