V.20 No.37 | 9/15/2011
Food Truck Takeover
It’s Wednesday at high noon. A half-dozen food trucks line the parking lot at Talin Market, and they’re ready to serve up more than the usual hot dog. I’m here to sample the goods, beginning with The Chopping Block’s soft fish taco garnished with mango salsa. I wash it down with organic limeade at Make My Lunch, then head to Oz Patisserie’s over-the-top desserts, where I’m handed one of the best crème brûlées I’ve had in town.
V.20 No.28 | 7/14/2011
Sergio Salvador salvadorphoto.com
Adobe carb laboratory gets grow roomThe most local salads in town might come from a bakery. An indoor growing operation—lights, fans, reflectors and of course plants—was germinated in the west end of Golden Crown Panadería last April. For the counter staff, it's almost too local for comfort, as the expanding tangle of greens, tomatoes and peppers is growing into their workspace. If you order one of the appropriately named “huge” salads, they find the scissors and start snipping. They also make one of the best loaves of green chile bread on the planet.