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Do you have a bucket list? Most people do. In addition to wanting to roam the pyramids in Egypt and visit every state in Mexico, I have bucket lists specifically dedicated to my favorite foods. Our L.A. Times Food video series “The Bucket List”...

Fried chicken and Hainan chicken from Maxwell Chicken Rice I eat a lot of fried chicken. The first season of my show “The Bucket List” is all about fried chicken — all nine episodes of it — in which I highlight excellent fried chicken around Los...

“Your order will be ready in 15 minutes!” read the automated text from Secret Pizza LA. “FYI, if you’re not there and I can’t hand it to you, you’re going to have to wait 5-15 min until the next pickup.” All respect to a pizza pop-up that expects...

This is an excellent time to be hungry for pizza in Los Angeles. More top-notch pizzerias flourish across our region than ever before, in practically every style conceived across America in the last century — and some still in evolution. Thick and...

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.”...

Mediterranean restaurants aren’t usually notable for their hamburgers. Zéytoon Cafe in Laguna Beach is a welcome exception. Zéytoon is an interesting little wine bar with an outdoor dining room (two, actually, one upstairs, one downstairs) at the...

These little jars of flourless chocolate cake have become my latest pantry staple. They are intensely dark and dense, more like fudge than cake. One little jar is enough for two people to share.

A taste-off between the social-media-hyped Trader Joe’s Jamaican patties vs. the ones from Simply Wholesome in View Park-Windsor Hills. Also in this week’s recommendations from Jenn Harris, cochinita pibil at a lucha libre-themed restaurant in...

Vivian Ku’s purple sticky rice fan tuan is superb wakeup food. Cut in half, the thin cylinder reveals a center filled with a crackly youtiao, braised soy egg, pork floss and minced preserved vegetables hidden in its maze of fried dough. Each bite...

When chomping into the Macau pork-chop bun at Pearl River Deli, the first sensation that rolls over your taste buds is obvious: meat. Breaded, fried, appealingly nubbly meat. It takes about eight seconds before more intricate flavors start to sing...