This is the Austin breakfast taco that can win over Angelenos

Plus, the 101 arrives next week.
Bill Addison • Los Angeles Times • December 4, 2021
The migas breakfast taco from the Hot Taco truck parked in front of the Line hotel in Koreatown will arrive in your hands beautifully packaged. Its first layer of wrapping is paper printed with a neon pink logo — an etching of a folded taco...
The full article can be read on the Los Angeles Times website.

Related Articles

Taco Tuesday: Migas at HomeState

Jonathan Gold • Los Angeles Times • March 31, 2015
Like everybody else who has spent 15 minutes in Austin, Texas, I came away from the city this March with a strange, new longing for breakfast tacos, a food group of which I had barely been aware before the visit. At their best, breakfast tacos are...

Jonathan Gold's hangover helper: 9 dishes to help your morning after

Jonathan Gold • Los Angeles Times • December 29, 2017
Why, I sometimes wonder, do hangovers wear themselves out when faced with the primal — not the flannel cakes at Musso & Frank Grill, which are served during the proper hours of 11:30 to 3, but the horrifying mass of a Lucky Boy breakfast burrito;...

A Guide to the Best Street Food Vendors in Los Angeles

Garrett Snyder • Los Angeles Magazine • July 15, 2019
In September 2018 L.A. legalized street food for the first time. The bill was a welcome milestone, but as anyone who had sampled a late-night hot dog or Tajin-sprinkled fruit plate from a cart can attest, L.A. has enjoyed a robust street-food...

The hottest bar in Los Angeles? It's in Eagle Rock, and it's a retro Italian crowd-pleaser

Bill Addison • Los Angeles Times • September 10, 2022
Around a quarter to seven on a recent Wednesday evening at Capri Club, the sun had nearly set behind the apartment buildings across the street, and the changing light was creating microclimates in ambiance around the bar. Up front, along the...

At Frogtown's Salazar, Jonathan Gold finds a Sonora barbecue joint, steakhouse and evolving tortillas

Jonathan Gold • Los Angeles Times • July 15, 2016
The story of Salazar begins with a tortilla. Or at least I think it begins with a tortilla, because it might also begin with an old auto body shop tricked out into a restaurant, a grill that creaked into being when a gas line couldn’t quite be...