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"