LA Weekly’s 6th Annual The Essentials

Over the weekend, LA Weekly hosted The Essentials, the publication’s 6th annual food and wine event celebrating the must haves of the LA food scene and their 99 Essential Restaurants list. During the afternoon affair at downtown’s L.A. Mart, guests sampled bites from over 40 different spots that ran the gamut from street food to fine dining. Here’s a look at The Essentials.

Frito Pie from Home State

Potato Chip with Whitefish from Allumette

Zucca in Agrodolce (sheep’s milk ricotta, pistachio, mint) from Sotto

Curry Shrimp, Green Papaya, Mango, Cucumber, Onion, and Cashews with Chili “Nuoc Cham” Dressing from Little Sister

Wild Big Eye Tuna, Calabrian Chili Vinaigrette, Bread Crumbs, and Sea Succulents from Animal

Lamb Tartare, Beluga Lentils, Green Harissa, and Fenugreek Yogurt from Lucques

Citrus Salad from Church and State

Fried Chicken from Superba Snack Bar

Housemade Kimchi Crispy Rice Salad from Sqirl

Cevisushi: Jicama, Shrimp, Fish and Octopus Ceviche in Habanero Mango Salsa from Coni’Seafood

Smoked Pork Belly with Tabasco Mayo (missing Fennel Apple Slaw) from Horse Thief

Sweet Corn Soup with Shrimp from Goldie’s

As food festival veterans, Justin and I have learned to head straight for the plates we want most in case the restaurant runs out of food. Even with our strategy in place, we missed out a handful of dishes as most vendors ran out of food just about an hour after general admission entry. At several booths, we got some of the last servings. Phewf!

Sadly, no Night + Market, Bestia, Mariscos Jalisco, Father’s Office, AOC, or Starry Kitchen for us.

Amidst all of the terrific bites, a few stood out as favorites of the afternoon:

Jitlada

Coctel Negro from Mexicali Taco & Co. 

Beef with Rice Noodles, Daikon and Carrot Slaw and Peanuts from Good Girl Dinette

Pork Butter and Spreadable Salami with Calabrian Chili from Chi Spacca

My favorite savory bite of the festival was Bucato’s moist porchetta sandwich with arugula and crispy pork rinds on a fluffy roll. According to chef Evan Funke, they ran through 200 pounds of porchetta in 90 minutes. Needless to say, I was sadly unable to score a second portion. 

Hinoki & the Bird and Chef Kuniko Yagi served up my favorite sweet dish, a creamy, refreshing Avocado “Shake” with Cherry Chia, Coffee and Coconut Gelee. This was the only bite for which I braved an epic line to get a second taste. 

Thank you to LA Weekly for inviting me to The Essentials! And, now, I’m going to eat kale for the rest of the week. 

Thai Food Festival Hosted by Chef Jet Tila

If I had to choose just one type of food to eat for the rest of my life, it would undoubtedly be Thai food. With the cuisine’s diverse offerings of curries, soups, noodles, meats and vegetables, how could you ever tire of it? For me, that’s not rhetorical. I couldn’t and could never have too much of it. Enter: the Thai Food Festival.

This weekend, Thai food and culture were spotlighted at LA’s first Thai Food Festival at Paramount Studios, hosted by Chef Jet Tila. The festival featured cuisine spanning the four regions of Thailand from celebrated chefs such as Sang Yoon (Lukshon), Andy Ricker (Pok Pok), David LeFevre (MB Post, Fishing with Dynamite), Kris Yenbamroong (Night + Market) and Susan Feniger (Street) as well as restaurants that proudly serve up authentic Thai cuisine.

Tents lined Paramount Studios for the festival

Chiang Mai Khao Soi (braised beef curry noodle) from Jet Tila

Bamee Yok (Jade Noodles) from Sapp Coffee Shop

“Shrimp Donut” from Lucky Elephant

Khao Gee (savory stuffed sticky rice fritters) from Street

Miang Kam (fresh betel leaves topped with crab, prawn, kaffir lime limes, lemongrass, shallots, coconut, ginger, peanuts and Thai chili w/ liquid nitrogen frozen grapefruit) from Ayara Thai

Prik King Chicken from Siam Sunset

Larb and Kua Ling (dry curry short ribs) from Lum Ka Naad

Khao Soi w/ Chicken from Thai Society

Pang Gee (coconut and taro fritter) and Kanom Beuang (“dessert taco”) from Bhan Khanom Thai

Ruam Mit (“Thai treasures in coconut milk”) from Bhan Khanom Thai

There were no duds in the impressive, well-curated vendor line-up, but a handful stood out from the rest:

Re-Imagined Thai Beef Salad w/ tongue, compressed cucumber, lettuce soup and crispy tomato from Sang Yoon (Lukshon)

BBQ Pork and Dry Curry Chicken w/ Rice from Jitlada

Suki Haeng (Thai stir-fried glass noodles, Napa cabbage, sprouts, carrots, water spinach, Chinese celery, tofu, eggs and a chili beancurd sukiyaki sauce) from Pok Pok

Yum Nua Beef Salad from Thai Nakorn

Koi Tuna (Issan tuna ceviche) from Night + Market

Som Tum and Kaw Moo Yaahng (green papaya salad and grilled pork) from Ruen Pair Restaurant

Blue Crab and Sweet Corn Green Chili from Chef David LeFevre (MB Post, Fishing with Dynamite)

This couple came prepared. I liked their style. 

The festival also showcased Thai culture and artistry:

Flower garland making

Beautifully arranged flowers floating in a bowl of water

Muay Thai demonstration. If I wasn’t wearing a dress, I would have asked them to let me in on the Thai pads action!

Intricate carvings…on fruit! Those are definitely the prettiest watermelons I’ve ever seen.

Umbrella painting

Thai dancing…

…and Curtis Stone (host of “Top Chef Masters,” fellow Thai food fanatic, dreamboat) and Evan Kleiman (host of KCRW’s “Good Food”) in the middle of it. 

A discussion of Thai food, culture and “authenticity” with David DeLefevre (MB Post, Fishing with Dynamite), Kris Yembanroong (Night + Market), Andy Ricker (Pok Pok), Curtis Stone and Evan Kleiman

The festival boasted delicious, diverse offerings, a perfect ratio well-known chefs to small restaurants, and a thought-provoking discussion. My only quibble? Very light Singha pours! In all seriousness, I hope this becomes a yearly event. Until then, I’m already dreaming about my next plate of pad see ew.

LA Weekly’s Tacolandia with Bill Esparza

For a hot minute, LA went positively bonkers over food festivals. Weekend after weekend in parks, industrial spaces and parking lots, a bevy of pricey food festivals played host to a familiar cadre of restaurants, and, soon, food festival burn-out set in. Enter: Tacolandia.

This weekend marked the first annual LA Weekly Tacolandia, a festival featuring a selection of over 30 tacos from LA, the OC and even a handful from Baja, Mexico. With a fresh concept, unique vendor list and accessible price point, the event, curated by my friend Bill Esparza of Street Gourmet LA, stirred my appetite and seemed just the cure for festival fatigue.

Tents and food trucks filled the parking lot of the Hollywood Palladium for the festival. 

At the Tacos Leo Truck, a taquero sliced chili-rubbed al pastor pork off a trompo, or a rotating spit, onto a corn tortilla and finished the taco with a sliver of roasted pineapple.

Al pastor pork taco with roasted pineapple from Tacos Leo 

Fried scallop tacos with sea urchin sauce from Tacos Punta Cabras

Goat cheese and peanut taco from Sol

Cured snapper taco with achiote, cilantro, pineapple salsa, cabbage and avocado from George’s at the Cove

Goat and lamb from Gish Bac

Pork tacos with crispy skin from Chichen Itza

The Three Little Pigs Taco with carnitas, bacon and chicharrones from Loteria

Beef Tongue Taco w/ guajillo and tomato adobo from Loteria

Kokopelli from Baja served up three different types of tacos. 

The Kraken (octopus) and The Italian (portobello and cilantro) from Kokopelli

While “tacorazza” Bill curated a pretty delicioso line-up, a few vendors had me coming back for seconds…and thirds.

The Mariscos Jalisco truck served up its signature taco de camaron dorado, one of most sabroso tacos in the city. 

Crunchy shrimp taco from Mariscos Jalisco

MexiKosher is exactly what its name suggests: kosher Mexican food. Despite the unorthodox concept, its Matza Albondigas Taco with chipotle sauce, serrano aioli, chopped egg and turmeric rice really impressed, and I think a visit to their W. Pico (of course) storefront is in order. 

The talented Laurent Quenioux (the “LQ” in the BistroLQ pop-ups) was, to our group’s delight, an over-achiever and offered four different tacos. We sampled three, and each was more delicious than the last. Bien hecho, senor Laurent! 

Green Mole Rabbit Taco with Carrot Pico de Gallo from Bistro LQ

Escamoles Tacos with Zucchini Flowers and Nasturtium Leaves from Bistro LQ

The snappy Lobster Sausage Taco from Bistro LQ was one of my absolute favorite bites of the day.

Lobster Taco from Soho Taco

While my boyfriend munched on and swooned over the Tripa y Ubre de Res (tripe and cow udder) Taco from Mision 19, I searched for the guapo Javier Plascencia to do some swooning of my own. No such luck. I couldn’t find him!

My buddies from Mexicali Taco & Co. prepared a Taco Campechano with skirt steak and tripe.

The Pork Belly Chicharron Taco from chef Ricardo Zarate of Mo Chica, Picca and Paiche really wowed and had me lining up for serving after serving. The tender pork belly was topped with tacu tacu, jalapeno salsa criolla, au jus and huancaina sauce.

A drizzle of serrano sauce and panca tomatilla sauce finished the taco.

One of the biggest hits of the day was Mariscos La Guerrense, which normally operates as a stand in Ensenada. My friends loved this one so much that they ate one plate of tostadas while in line for another.

Sea Urchin Ceviche with Clam and Smoked Marlin with Scallop Tostadas from Mariscos La Guerrense 

After all of the festival’s savory bites, these flaky Puff Pastry Guava “Tacos” from La Monarca Bakery were sweet perfection.

Since tacos and tequila go hand-in-hand, those with VIP tickets could sip on drinks in the Tequila Garden. In a genius and much-appreciated move, the Tequila Garden and food were set up in different areas of the parking lot, which helped to control the crowds and prevented the mad crush of people that often plagues festivals.

I thought this little guy looked thirsty and offered to share my Tequila Sunrise with him.

Congratulations to Bill and LA Weekly for a delicious, fun, well-run and incredibly successful first annual Tacolandia.This is one festival I definitely won’t burn out on, and I’m already looking forward to next year!