Javier Cabral

Sometimes I would eat at up to 17 or 18 taquerias in a day. Not everyone can hang.

Belcampo Meat Co.'s "Century Burger" has a beautiful flavor, but probably not what you would expect after hearing that the beef is 100 days old.

There's no such thing as too many tacos, especially when in Los Angeles. We offer you our list of the best taco spots in LA that you shouldn’t miss.

It is only a matter of time until hwe dup bap gets discovered by young entrepreneurs and becomes the next poke.

Mario Christerna's story is an important one that tells the tale of people who found their way out of the barrios and into food. He's a hell of a cook, too.

We reached out to chef Nephi Craig, a member of the White Mountain Apache tribe. It starts with identifying foods that are indigenous to the Americas and asking yourself, "What do these ingredients mean to me?”

Primera Taza’s lonche de lomo on birote salado is only available for one week out of the month.

Chances are that what you’ve had is overcooked, steamed, gristly beef garbage and definitely not the juicy, pristine, steak-like cuts that really make up Mexico’s quintessential dish.

Brandon Gray is a renaissance chef-turned-fishmonger at LA's Cape Seafood and Provisions. Instead of settling on store-bought katsuobushi like many others, he is making it in-house and the result is crazy delicious.

“It all started when I dropped out of Le Cordon Bleu and got hired to be a personal chef for local pimps while living in Las Vegas.”

Rene Ramirez of Ray's BBQ in Huntington Park, California turned to guerrilla tactics to get the secrets from all of best places in Texas, by asking the Spanish-speaking staff of the restaurants for tips and pointers, and not being afraid to go dumpster...

It was hard not to take it personally. I know I’m not a failure but this restaurant failed and having to realize this was hard. It hurt us. We sucked. What did we do wrong? What did we need to fix?