Javier Cabral
Editor-in-Chief at L.A. TACO
Editor, JBA-winning @lataco, Associate Producer, JBA-winning Taco Chronicles. Former restaurant scout for Jonathan Gold. Co-Author of "Oaxaca" and "Asada."
Articles
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1 week ago |
lataco.com | Javier Cabral
More than 150 bands played their hearts out for the 25th anniversary of Punk Rock Bowling over Memorial Day weekend in Downtown Las Vegas. Thousands of punks from all over the world and representing all ages came out to partake in the annual nihilistic triathlon of fast music, drugs, gambling, and alcohol.
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2 weeks ago |
lataco.com | Javier Cabral
Drive a little more than two hours into Baja California from downtown San Diego and you'll hit one of Mexico's seafood powerhouses: Ensenada. It’s the home to Mexico's most crucial port city that supplies the majority of pristine seafood to the rest of the country (and even bluefin tuna to Japan), but it’s also a laid-back destination where many flock, to hunt for the perfect battered fish taco at the place where that beloved style was created.
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2 weeks ago |
lataco.com | Javier Cabral
Shawn Stern, the frontman of Youth Brigade and co-founder of BYO Records, is a pivotal figure in the L.A. punk scene. Not only for the time he played a backyard show with Jonathan Gold in 1978, but for weathering more than four decades of punk rock in Los Angeles. In 1999, Shawn and his brother, Mark Stern, launched Punk Rock Bowling in Las Vegas, initially a casual bowling tournament for punk musicians, other labels, and fans.
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3 weeks ago |
lataco.com | Javier Cabral
The mezcal world is mourning the loss of Hildegardo “Japo” Joya this morning as a raicilla luminary whose coastal Jalisco blood ran thick with agave amarillo and whose body was fortified by nine decades of working the earth. His masterful distilling style was renowned for its earthy and ocean breeze flavors. The mezcal maestro paved the way for raicilla to become the counterculture agave spirit of choice, beyond commercially sold mezcal.
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1 month ago |
lataco.com | Javier Cabral
Thirteen years after Wes Avila first turned the classic taco de papa on its head by using in-season, local sweet potatoes, he continues to evolve his iconic, accidentally vegetarian taco. Five iterations of that iconic taco later, it now comes in a superlatively crunchy flauta filled with fluffy steamed Okinawan sweet potato and fried in rice bran oil, a best-seller at MXO by Wes Avila, his Mexican steakhouse on La Cienega.
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RT @LATACO: Que en paz descanse Hildegardo ‘Japo’ Joya, guardian of raicilla’s coastal soul, who passed away Tuesday night at the age of 92…
RT @LATACO: At Midnight Oil in downtown Long Beach, serial bar and restaurant owner Leonard Chan is betting on the genius pairing of dim-su…
RT @LATACO: Three Flames Mongolian BBQ will feature the greatest hits from both Josh Gil's Tacos and Hamburguesas Punta Cabras concepts, al…
