Korean Burrito Joint Opens Across From UCI

Edwin Goei • OC Weekly • February 4, 2013
There's no doubt that the Chipotle-style of operation has inspired a lot of copy-cats. We already have an Italian burrito concept in Costa Mesa, countless assembly pizza joints like Pieology and the like, not to mention actual Mexican fast-casuals...
The full article can be read on the OC Weekly website.

Related Articles

Vegetarian and vegan restaurants to try in L.A. this year

Jenn Harris, Stephanie Breijo • Los Angeles Times • January 13, 2022
Metropolitan Los Angeles is one of the most creative, pluralistic places in the world to eat, and that goes for vegetarians and vegans, who can choose from an astonishing array of restaurants. Whether you’re already a plant-forward person or...

Hitting Palm Springs casinos? Here's where to eat between games

Jenn HarrisColumnist • Los Angeles Times • February 8, 2023
I’ve traveled to the Palm Springs area a couple of times a year for as long as I can remember. As a child, my parents organized various vacations, mostly so my sister and I could stay somewhere with a pool. In March, we went for the BNP Paribas...

Where to find the best micheladas in Los Angeles

Daniel Hernandez, Jenn Harris, Stephanie Breijo • Los Angeles Times • August 11, 2022
The Roja Michelada from Colonia Publica in Whittier. (Mariah Tauger / Los Angeles Times) Mexico City-based author and critic Alonso Ruvalcaba refers to the michelada and the beer cocktail’s evolution into popular culture as “democracy at work.”...

Spring 2021 L.A. restaurants: Best outdoor dining amid COVID

Bill Addison, Jenn Harris • Los Angeles Times • May 14, 2021
Presented by The scope of Los Angeles’ dining culture has never been simple to characterize — “diverse” doesn’t begin to describe its overlap of communities, cuisines, street foods and glittering rooms, triumphs and struggles — but it’s fair to...

The best old-school Mexican restaurants in Los Angeles

Bill Addison, Stephanie Breijo, Jenn Harris, Lucas Kwan Peterson, Gustavo Arellano • Los Angeles Times • September 15, 2022
Maybe it’s the thrill of a first slide into a squeaky red booth under a low-hanging wrought-iron lamp. Or the wonder-inducing mound of rice and a pool of refried beans that seem to spread forever across a platter that a dutiful server will warn is...