Over a decade ago, I wrote an op-ed piece for what was called Pacific News Service but is now New American Media bemoaning how pathetic the Latin Grammys were due to their lack of Mexican music. "The definers of Latin culture," I wrote then, "have decided that the most popular Latin music genre in t ... More >>
[¡Ask a Mexican!] And what's the secret to making the best buñuelos on the planet?
I've long had a soft spot for El Pollo Loco, and not just because it's one of the few Mexican-originated fast-food chains. My parents would take us there for as long as I remember, because their charbroiled chicken was buttery and smoky, their pinto beans weren't half-bad, and they had Orange Bang! ... More >>
My lord, does Rick Bayless want all Mexicans in the United States to hate him or something? Back in 2010, the celebrity chef of Mexican food notoriously said Los Angeles didn't have much of a Mexican food tradition, then denied he ever said that while trashing Pulitzer Prize-winning Los Angeles Time ... More >>
A couple of months ago, I noticed a new banner in Triangle Square (or The Triangle, as the place now calls itself) advertising a coming restaurant called El Corazón de Costa Mesa. Sounds like a son jalisciense, no? Well, we just got the press release announcing a April 20 opening, and there are thi ... More >>
I've driven past Oklahoma City before, only eating there once: at the horrific Taco Bueno chain, which, when I wrote about it, created a revolt of readers for reasons I can't remember anymore. It's main claim to Mexican food is a big one: that's the hometown of Rick Bayless. And I once remember seei ... More >>
I've had a continual craving for pibil--the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf--ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.There's a satisfactory version on th ... More >>
On June 6, Chef Rick Bayless received from the Mexican government the Order of the Aztec Eagle, Insignia class (lower ranking reserved for non-royals and non-politicians) for his work in promoting Mexican cuisine in general, and Mexican haute cuisine, specifically, in his PBS television series Mexic ... More >>
[¡Ask a Mexican!] And are black beans of a higher class than Mexican beans?
That's the question tackled in a Gilt Taste piece that's been making rounds and stirring debate over what can (or should) be claimed as American cuisine. Food writer Francis Lam penned a New York Times story titled, "Cuisines Mastered As Acquired Tastes." It was all about how some American-rais ... More >>
[Crossing the Line] A cycle of justice that must be remembered
[¡Ask a Mexican!] And do YOU have a big penis . . . for a Mexican?
I've obviously known about this for a while, but had to keep it under wraps for the obvious reason that one never knows what might happen in news. But as of today, the New York Times' dining section has published a big ol' piece on my book, Taco USA: How Mexican Food Conquered America--and with more ... More >>
Unless you subscribe to the Latino package on Dish Network--I do!--you may not have noticed that Mexico now has its own food network: Utilisima. The global foodist fever has caught on south of the border, introducing reality-based food programming, and the concept of chef as celebrity. It was all ve ... More >>
[¡Ask a Mexican!] And how can I get a copy of 'Taco USA'?
While this Forker knows she's not tall, I felt exceptionally space-efficient meeting up with Dino McDonough of the growing Slater's franchise. It's no wonder; as he's six-foot-three, I was content to sit on the raised bench in the Huntington Beach locale to conduct our interview. He's been with t ... More >>
Photo by Meranda CarterWe meet up with luxe lonchera owners Pedro and Sarah Resendiz of Tamarindo Truck after their SoCo lunch stop one afternoon. Our humble chef was excited to share his thoughts on epazote, chiles and things that crack him up. Get to know our friends who can't sit still [Editor ... More >>
Welcome to the Weekly's list of our 100 Favorite Dishes for 2011! Tune in every day until we get to número uno! Now, on to the latest entry. . . I just did an interview with KPCC-FM 89.3's Multi-American blog about my coming book on the history of Mexican food in the United States and, of course ... More >>
The only president that matters today...So today is Cinco de Mayo blah blah blah blah. But instead of offering you places to drinko, your humble scribe likes learnin' people stuff, you know, the more arcane the better. So what more-random topic than a quick overview of American presidents and the ... More >>
Rick Bayless is nothing if not a busy man--in addition to recently visiting Baja California and opening a mini-restaurant in Chicago's O'Hare Airport, he's also planning to open his first restaurant in Mexico--in the country's capital, no less.Oh, dear . . ."xcited 2 announce new rstrnt:XIPE," th ... More >>
Any of the more than 108,000 followers that celebrity chef Rick Bayless has on Twitter knows that the U.S.'s most-famous cook of Mexican food has spent the weekend in Baja California scoping the scene for his PBS series Mexico: One Plate at a Time. "Super-busy scouting n Baja morn2nite 4 season 8 ... More >>
There's a group of bloggers, journalists and lovers of food who go around sampling various kinds of tacos. The Taco Task Force, as it's called, was set up by Mexican food expert/professional saxophonist/Rick Bayless detractor Bill Esparza and has gone on a few specialized runs around the greater ... More >>
Does 86-year-old Larry J. Cano, who spread sit-down Mexican dining across the U.S., have one more cuisine-changing idea in him?
Nine great posts from our Stick a Fork In It blog you might've missed
Updated, with a comment from Pee Wee's and the Tucson Weekly at the bottom...I've been hearing good things about Pee Wee's Famous Hot Dogs and Hamburgers in Surf City, but had to roll my eyes when the Orange County Register announced this morning they were introducing "real Mexican hot dogs" to i ... More >>
[Hole In the Wall] El Moctezuma Nos. 1, 2, and 3 all sell great Oaxacan food
Got them for free, as does anyone who sits at this particular table...This past Saturday was National Nachos Day, that legendary borderlands dish of tortilla chips, jalapeño and goops of cheese. The above picture are the nachos at El Cholo Cafe, Southern California's oldest Mexican restaurant an ... More >>
Photo courtesy of Macy'sThis week is turning out to become a sort of food-celebrity invasion at South Coast Plaza. Three noted chefs and cookbook authors are slated to make appearances and demos at various stores there--all this after recent appearances by Rick Bayless and Bobby Flay.First, Micha ... More >>
Flickr user Steve SnodgrassYes, people have dressed for Halloween as theseAs usual, too many great stories this week on this infernal blog--read them all! Too lazy? Some highlights after the jump!
Image Courtesy of James Beard FoundationBeginning this year (for the 2011 award season), if you write about food, whether it comes out in print or pixels, the James Beard Foundation will recognize you in the same way. So say you write a magnum opus of a review about Rick Bayless on your food blo ... More >>
Photo provided by Chronicle Books Learn how to make skull-shaped cake pops just in time for Halloween and read up on more of what you missed this week in Stick a Fork In It after the jump!
Chico's Tacos in El Paso: The Most Mexican Restaurant in AmericaRick Bayless came to and left Orange County last week, and none of Weeklings were able to attend, busy as we are with our normal lives (Dave, Edwin, and Shuji, their 9-to-5s; me, skinheads and pedo-priests). Sucks, because the battle ... More >>
Of course. The one time Rick Bayless, one of the most influential people in the history of Mexican food in the United States and one thin-skinned man, I will be on assignment and unable to attend. FUCK. He'll be at Macy's at South Coast Plaza this Thursday, starting at 6:30 p.m. From the pr ... More >>
[Hole In the Wall] Arturo's Puffy Tacos may be in Whittier, but La Habra loves it all the same
A couple of weekends ago, I went Austin way to help judge the Austin Chronicle Hot Sauce Festival, one of the largest in the country. I went at the invitation of Robb Walsh, the dean of Texas food journalists and one of America's great advocates and historians of Tex-Mex cuisine (ask him wh ... More >>
Flickr user Thomas Leplus Five ways to prevent cooking catastrophes and more of what you missed this week in Stick a Fork In It after the jump!
Photo by the Elmo MonsterReal damn street food: the taco acorazado at Alebrije'sI wasn't able to attend this past weekend's OC Foodie Fest (congrats to the organizers, btw, on the turnout) because I attended another one: the Eat Real Festival, held around Jack London Square in Oakland. You though ... More >>
Never forget what's in our DNA...As someone who collects any and all articles, dissertations, and books on Orange County history, this past Sunday's Page One New York Times story on how our fair land "is no longer Nixon country" was the literary equivalent of Rick Bayless talking about Mexican cu ... More >>
Frontera Grill is sabroso, though...Updated after the jump: Rick Bayless responds! And isn't happy...and one of the kings of LA food blogging has even funnier things to say about Bayless... Last Thursday, the CCNMA: Latino Journalists of California (formerly the California Chicano News Media Asso ... More >>
Photo by Kimberly ValenzuelaToday we continue our Q&A with Stephanie Morgan of Seabirds, the one and only vegan gourmet food truck in Orange County. If you missed the first part, click here. Stay tuned tomorrow for our final installment: a recipe. What would you'd like to see more of i ... More >>
Photo by Kimberly Valenzuela There's a lot of interesting stories behind our local food truck scene. Stephanie Morgan's is one of them. To start the Seabirds--OC's one and only vegan gourmet food truck--this entrepreneur gave up a plum job at a New York City investment firm. Today we ask our s ... More >>
I lost the email, so I'll paraphrase:Hey, cabrón! Peña's Restaurant in SanTana closed--pinche chingadera!-- so where can I get my cochinita pibil fix?A word on Peña's before we move on the the respuesta: it is, indeed, gone, but its loss isn't that big a deal. Although the hipsters and crazy Y ... More >>
Image Courtesy of Deborah Schneider James Beard award nomineee Deborah Schneider of SOL Cocina is debuting her fourth book, Amor Y Tacos, based on recipes she's used for the restaurant. O.C.'s answer to Rick Bayless, Chef Schneider will be having a little shin dig at her Newport Beach restau ... More >>
Who were you rooting for during the finals of Top Chef Masters? My money was on Hubert Keller to win, but I was fine that Rick Bayless took the title. But whoever your favorite was, you can meet one of them yourself next Tuesday. Michael Chiarello, the other finalist, will be signing books ... More >>
Special Arizona edition
'When the Reconquista is complete, Chicago will be . . . well, Chicago to SanTanas New York.'