Good Food

Norteño Mexican food on the banks of the LA River

In Los Angeles, you can't throw a rock without hitting a taco stand. But Norteño Mexican-style tacos are a little harder to come by. In Frogtown, a 34-year-old chef from Mexicali is changing that with his new restaurant, Salazar .

By Evan Kleiman • Aug 12, 2016 • 1 min read

In Los Angeles, you can't throw a rock without hitting a taco stand. But Norteño Mexican-style tacos are a little harder to come by. In Frogtown, a 34-year-old chef from Mexicali is changing that with his new restaurant, Salazar. Tune in to hear Jonathan Gold's recommended dishes and chef Esdras Ochoa weigh in on what goes into the perfect taco. (Hint: this involves flour tortillas made in a tiny kitchen on the banks of the LA River.) Check out Salazar's food on the plate on the Good Food blog.

Music "Fish Fare" and "Il n'est point de sot metier"

Evan Kleiman
host 'Good Food'
Laryl Garcia
Senior Director, Good Food
Abbie Fentress Swanson
Independent reporter and producer
Camellia Tse
Producer, Good Food

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Good Food

Norteño Mexican food on the banks of the LA River

In Los Angeles, you can't throw a rock without hitting a taco stand. But Norteño Mexican-style tacos are a little harder to come by. In Frogtown, a 34-year-old chef from Mexicali is changing that with his new restaurant, Salazar .

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Good Food

Norteño Mexican food on the banks of the LA River

In Los Angeles, you can't throw a rock without hitting a taco stand. But Norteño Mexican-style tacos are a little harder to come by. In Frogtown, a 34-year-old chef from Mexicali is changing that with his new restaurant, Salazar .

Share