Hadley Tomicki

“I am trying to recreate an atmosphere that is very close to a backyard barbecue in Brazil,” the chef tells L.A. TACO. “People can expect good music, lots of protein: beef ribs, steaks, sausages, and veggies."

“There's . . . nowhere else, other than L.A., where you'd you find these two cultures in such proximity, which is also why there are so many half-Persian, half-Mexican people,” the party organizer says.

Tater tots will crumble, eggs will scramble, and the salsa macha will flow. Welcome to Friday's Weekend Eats Newsletter from L.A.

For seven years, you could only find these loaded Venezuelan beauties made with nixtamalized maiz criollo at a few farmers markets. Now you can find them any day of the week.

L.A.'s street kebab scene is spreading like wildfire and giving our taco life a run for its money. Here is where to find the juiciest and tastiest meat on a stick from Persian Koobideh to Cambodian twako sausages.

The border city's consummate working class taco arrives with rich guisados, handmade corn tortillas, beans, and rice.

From 45-day dry-aged ribeye to marbled, grass-fed wagyu that almost counts as health food, these are L.A. TACO's top 17 steakhouses in Los Angeles.

It's got crispy, puff pastry-ish bun made in-house, which pockets various spiced meats. The sandwich is styled after by Xian's traditional rou jia mo with big plans to expand in the U.S.

From Ronald Regan to Donald Trump, Conal has skewered them all in his prints of their twisted visages. He tells us he just made "the angriest poster" of his career.

The 19-year-old Santa Monica farm-to-table legend is surprisingly now serving a vermilion fish taco, oyster mushrooms al pastor, and pork chops spread with beans and salsa mojcajete.