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Category Archives: Los Angeles

My Favorites From Tacolandia

6 / 17 / 166 / 17 / 16

Tacolandia
With 140 taqueros I was officially overwhelmed at LA Weekly’s Tacolandia event last weekend. Luckily, there was a lady handing out shot glasses and I always have something to put in one. This was the fourth year of the event curated by food writer Bill Esparza, with the most vendors ever. While it does require some strategy, Tacolandia is dope for bringing together chefs from Mexico, Los Angeles, and other areas of Southern California to celebrate our favorite food group, tacos. I wanted to prioritize the chefs visiting from across the border, but seeing how with traffic it takes me almost as long to get to Boyle Heights, I just went for as many as possible. Here were my five favorites.

Fried Shrimp Taco from Mariscos Jaliscos

Mariscos Jalisco
This taco is filled with a mix of shrimp and potatoes, fried and topped with tomato salsa, cabbage, and avocado. It’s crispy, soft, tangy and comforting. Despite its fame, I hadn’t tried this truck yet because it’s such a mission from the westside of L.A. Now that I know what I’m missing I’ll be spending an hour in traffic for a meal I’ll eat in less than a minute. Find them in Boyle Heights.

Carnitas from Galaxy Tacos

Galaxy Tacos
I tried a number of carnitas tacos (still, it was likely only a small percentage of what was there) and Galaxy had the most flavor, layers of texture, and well, the most meat, seeing how it was the end of the day and they were loading up the blue corn tacos. Find them in La Jolla.

Al Pastor from Tacos Tamix

Tacos Tamix Los Angeles
I just went to Mexico City, so I feel like my pastor palate is more precise than usual and I liked this pastor. Granted, it was also right next to the booth I was working so the convenience helped. But still, the slices off the trompo were meaty, the ratio of pineapple was perfect, and the avocado-tomatillo salsa never overpowered a bite. Find them on Pico Blv.

Octopus ceviche from Ceviche Project

Ceviche Project
The most well-dressed man at the event was plating tostaditas in a beige suit and a top hat. The ceviche was thoughtful as well, with clean flavors and a nice composition of octopus, avocado, tomato, and laced with habanero oil. Find them right now at a long-term pop-up in Silverlake.

Black Harder from Kokopelli

Kokopelli
Inky and bright, this sole ceviche marinated in squid ink on a bed of roasted tomatoes with pickled onions and avocado salsa was the most beautiful plate I saw all day. A messy, dark, surprising dish that made me miss Baja immediately. Find them in Tijuana.

And of course, an unofficial mention of the Mex Samosa from Tacos Punta Cabras: lamb, peas in a masa and potato samosa with tamarind adobo and hierba salsa. No, it’s not a taco, because we can always rely on my punk chef boyfriend to bend the rules.

Tacos Punta Cabras

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Almost 24 Hours in Downtown LA

4 / 21 / 1512 / 6 / 18

We started with a juice and a tumeric-ginger shot at Crafters, and then armed with the make-believe nutritional permission to eat and drink mostly things that are bad for us, we walked into Spring Street. Here are a few recommendations to eat and drink your way through a night (and morning) in downtown LA.

Hamburguesas Punta Cabras – CLOSED
Hamburguesa_Punta_CabrasOne of my favorite things to eat in Morelia was a hamburger out of a tiny hole in the wall spot near the centro. There’s something different about a Mexican hamburger, it’s smaller, well done, and usually covered in toppings. Punta Cabras is rocking an LA version of the Mexican burger with lettuce, tomato, house pickles, charred green onion and 1,000 islas salsa. Don’t miss out on the green curry guacamole or the mexican ranch. There’s a black bean and a turkey version, plus some fries (and chorizo and cheese-smoothered dirty fries). This is a new tiny place that doesn’t have a sign yet, so just use your nose. From the same owners/chefs as Tacos Punta Cabras in Santa Monica, who gave up their fine dining careers to feed us messy and good affordable things.

Ace Hotel Upstairs Bar
Ace_Hotel_UpstairsMy favorite rooftop bar downtown makes for a great place to watch the sunset. Frank Lloyd Wright’s Ennis House meets Morroccan pillows, tropical drinks, a steadily head-nodding DJ in all beige, and lots of cute people working.

The Little Easy
Think of a faded Disneyland New Orleans set (weathered french doors, a porch swing, a stuffed alligator) and you’ve pictured The Little Easy, with just enough faux grime to make it feel like a place you can get goofy. Don’t stop at the front bar, go through a twisting hallway until you’ve found a dark French Quarter-esq courtyard brightened by chandeliers, an illuminated fountain, and very happy bartenders. I don’t remember what I drank here, but I would hope you could find a good sazerac.

The Continental Club
This is a fun place to dance, especially on Saturdays, when DJ Maple Syrup is there. Funk, hip-hop, soul, a little salsa and not so many sleazy dudes. The low lighting and red walls are sexy, waiting in the line while you watch girls in terrible tiny outfits waltz in, not so much.

Historic Core Farmers Market-Sundays
Historic Core Farmers MarketThere’s not so much to eat here, but this little stretch of market makes for a fun stroll on your way to brunch on Sunday mornings. There’s a woman selling $6 juice (I grabbed the one with bee pollen, papaya, orange and aloe vera), another with pan dulce, and several non-food vendors. Flor sells hats from South Africa and makes sandals, and Juan sells hand-picked records, which is an excellent thing to pick in the heart of LA.

Perch LA
Perch LAThe kind of place that doesn’t need to do anything interesting in the kitchen because you just want to eat the view. French bistro meets downtown LA in this 15th floor rooftop. It could be annoyingly posh but it’s inviting: I want to curl up with a latte on the plush art-deco couches, trace the patterned tiles in some ballerina slippers, and kiss a boy next to the fireplace and glittery views of downtown. The upstairs cocktail lounge opens at noon, and if you want to get in for brunch before definitely make a reservation.

In between meals: Head to The Last Bookstore and there’s always a stroll through Grand Central Market with a coffee at G & B.

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Hi! I'm Ferron Salniker. Storyteller, consultant, and tour guide.

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Laksa albondigas & fried chicken conchawich (conch Laksa albondigas & fried chicken conchawich (concha flavored with tumeric, coco & makrut lime leaves) are my food baby dreams. Terima kasih @nora_haron ❤️
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Oh hi friends👋🏼 I’m back on the gram after Oh hi friends👋🏼 I’m back on the gram after getting a concussion in December that made it painful to read or write or look at the screen until a couple of weeks ago! It has been a long journey since I couldn’t do much besides chill on this floor in the dark and listen to records (not even something I can deeply complain about) but sometimes I still come here to ground myself and thank the universe for my magical lil brain. I hope to never take reading, writing, or remembering what the hell I was getting in the kitchen for granted again. 
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If you or a loved one ever gets a minor brain injury please holla at your girl and I will share all the resources and healing tips my fam and chosen fam found me. I am forever grateful to them and to get back to work.
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This date last year was the first day of our @mezc This date last year was the first day of our @mezcalistas Michoacán tour with a bunch of friends in the industry from across the country.  We drank snake mezcal and ate carnitas and followed the light up the hills for inaquidens agaves. How things have changed for all of us. Putting tour dates on the calendar for the end of 2021 makes me feel hopeful (stay tuned!) In the meantime, sipping my copita pretending like it’s from the still and scrolling through the memories captured by @renecervantes. 
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#michoacan #travelgram #instatravel #traveldeeper #travelmexico #pasionxmexico #tasteintravel #livecolorfully #instacolor #igtravel #whereitravel #mezcal #mezcaltour #mezcalovers
Taiwanese breakfast today is daikon cakes, dan bin Taiwanese breakfast today is daikon cakes, dan bing, fan tuan with purple sticky rice, red bean mochi with osmanthus, Taiwanese breakfast sandwich, and dou hua with ginger syrup. Remember to support your local restaurants & makers if you can this weekend and always❤️
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#picnicbreakfast #brunch #picnic  #feedyoursoul #tasteintravel #foodphotography #foodwriter #instafood #taiwanesefood #shopsmall
🌊Family day🌊 🌊Family day🌊
Doin so much social media consulting these days I Doin so much social media consulting these days I get exhausted by the screen and don’t really get on my own gram. Plus this quarantine is an emotional roller coaster and I’m setting hella boundaries on and off the screen so I can stay grounded and grateful. But then I miss seeing all my friends’ work and all the art & activism & community that everyone is making happen. So hi friends, keep at it, also here is one of my favorite quarantine creations - an agave bandanna from @tuyo_nyc 🖤🤍⚡️
When missing breakfast in Istanbul🌹 . . . . . # When missing breakfast in Istanbul🌹
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#turkishbreakfast #brunch #picnic  #feedyoursoul #tasteintravel #foodphotography #foodwriter #instafood
New article up on Life & Thyme as part of a series New article up on Life & Thyme as part of a series on institutional racism and agriculture, link in bio • repost @lifeandthyme "Most of the country’s 2.5 million farmworkers are of Mexican descent, and at least half are undocumented. Wages are generally low; in 2019 farmworkers earned less than what workers with the lowest levels of education in the U.S. labor market earned. They typically endure long hours, face occupational health and safety hazards, lack health coverage, reside in crowded housing, and many of them live below the federal poverty guidelines. At least six percent of farmworkers identify as Indigenous, and for those without English or Spanish fluency, accessing medical care or information can be even more difficult. And while immigrant farmworkers are some of the most vulnerable to Covid-19 due to these circumstances, they have been deemed essential workers. ⠀
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This inequity of including people in an economy for their labor and skills and yet excluding their humanity in narrative and policies is part of maintaining racial and economic power structures—and the nation’s food system was built on it." -- L&T Contributor @ferronlandia⠀
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Today on Life & Thyme, Ferron Salniker explores how a history of immigration, trade and discriminatory economic policies have made U.S. farms dependent on exploitable labor mostly by Latinx immigrants. Read, "How Immigration and Trade Policy Have Shaped U.S. Agriculture" at the link in our bio.⠀
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Been resisting social media, submitting to water a Been resisting social media, submitting to water and California. Plumas County to Topanga Beach this week 🐬🌊
New piece up on the women behind the Black Chef Mo New piece up on the women behind the Black Chef Movement, who are fueling protesters in NY. Repost from @lifeandthyme: 

“McCallum and Davis are responding to a singular moment in history, facing the combined hardships of an economic crisis, increased hunger, the Covid-19 pandemic, and swelling protests across the country demanding transformation of our political and economic systems. Black Chef Movement is meeting the needs of this moment in its own way, continuing a tradition of Black activists showing up to nourish communities while organizing for liberation.” — L&T Correspondent @ferronlandia
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Honoring a historic tradition, New York chefs Kayla Davis and Rasheeda McCallum founded the @blackchefmovement to feed and fuel a movement. Read the full story at the link in our profile.
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Photos by L&T Photographer @jonvachon
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