San Diego High-End Mexican Import Puesto Impresses in Irvine

Photo by Mercedes Del Real All you need to know about Descanso can be described in these three words: Benihana with tacos. Not only does that succinctly encapsulate the entire concept, but it’s probably also the elevator pitch the owner must’ve...

I like Tito’s Tacos. I have often defended it against the barbs of those who would dismiss it as somehow "inauthentic," as if the definition of authenticity encompasses only the cooking of Michoacan or Oaxaca. Tito’s is a proud bearer of...

It has been a radical decade in dining for Los Angeles — a time when once-quiet neighborhoods became restaurant destinations, when voices at every tier of the industry diversified, when culinary spaces decentralized, when a sense of ownership and...

Walter Soto stood under a makeshift tent in an industrial corner of Boyle Heights, making tacos in rapid batches of four. He pitched handfuls of shredded Monterey Jack cheese onto the griddle in neat piles; the strands hissed and buckled in the...

Mexican eateries can be divided into two camps. The first includes your El Toritos and Acapulcos—the upscale to mid-range places, usually chains, where the margaritas are more of an attraction than the food. Then there are the burrito joints and...