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 • • 1 min readIn 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"
The full episode
2 of 6
Cilantro roots, Norteño Mexican food, LA's farm past- 0:31Cilantro roots and boiling peanuts in beer
- 8:29Norteño Mexican food on the banks of the LA RiverYou’re reading this
- 17:12Los Angeles, from cows to concrete
- 29:16Burned: Injuries and retaliation in the kitchen
- 41:19Unbroken Ground
- 46:12A vegan mayonnaise scandal
The full episode
2 of 6Cilantro roots, Norteño Mexican food, LA's farm past- 0:31Cilantro roots and boiling peanuts in beer
- 8:29Norteño Mexican food on the banks of the LA RiverYou’re reading this
- 17:12Los Angeles, from cows to concrete
- 29:16Burned: Injuries and retaliation in the kitchen
- 41:19Unbroken Ground
- 46:12A vegan mayonnaise scandal