Nectarines In Guacamole? Long Beach's Padre Does That–And It's Great

“I’ll have the poached chicken.” Hearing myself say this out loud makes me feel old. Poached chicken. That’s what my grandmothers ate. It’s what hospitals serve. I’m not ready for that. “I’ll have the poached fish.” What’s happening to me? It’s...

[Updated, 3/20/13, 04:07 a.m.]  During the night, we received a new e-mail from Mr. Menzies requesting another clarification. He wrote: Just put it back to how it originally was written if you don't mind. Again, my email was intended to be a quick...

Have you ever heard of “Mole Tots”? Yes, that's “mole,” as in the legendary Mexican sauce made from more ingredients than you have fingers to count, plus tots, as in tater, the cafeteria staple you loved as a kid. Order it at Amor y Tacos in...

Working as a server in L.A. was an unstable gig before toxic air choked the skies and a deadly respiratory disease threatened dining rooms. Now, many say the job has become impossible. One obvious reason: tips are down. Significantly so. After...

I’ve been saying for years that everything that’s exciting and new in the Orange County food scene happens in SanTana, but it’s never been more true than now. To cutting-edge chefs, the city’s downtown, at this very moment, is the South of France...