Sergio Salvador salvadorphoto.com
By Ari LeVaux
The green papaya salad called som tam is my preferred litmus test for judging Thai restaurants. When done right, the shredded papaya is crisp and the sauce is tangy and light, and not overpowering in terms of heat or fish sauce. When I ordered som tam the other night at May Thai the waitress asked “How hot?”
By Evan George and Alex Brown
Though the term "escabeche" formally refers to pickled fish in Spanish cooking, to us Americans, it's the stuff of plastic bags. In L.A., a taco truck is generally considered remiss if they don't hand out big, glowing orbs of free escabeche—spicy carrot, pickled jalapeños and sweetly spiced white onion mingling in their combined brine, precariously pressing a baggie to its limits.
Fundraiser Night at Flying Star Café
Stop in for a deliciously healthy dinner and help us support the fight against breast cancer. 10 percent of all sales go to the American Cancer Society.
Nob Hill Growers Market at Morningside Park
Mexican Dinner Night at M’Tucci’s Cocina GrillMore Recommended Events ››