Teenage Glutster

Mexican For A Day: Teaching Ludovic Lefebvre the Art of Mole Zacatecano

2009-11-21T18:41:00.001-08:00

Ludo and I: United by Our Passion For Food

Since the first time I had Ludobites back in June, I knew Chef 'Ludo' was not like the rest. Put aside his deviant french-fangled approach to food for a bit, I'm talking about his mere dedication to food that got him to where he is now.

It was visible even at that same dinner, asking ever so humbly if I could teach him how to properly make a simple Quesadilla after watching him get the boot from Top Chef Masters live, for a failed attempt at a "Pig Ear Quesadilla" in which he stuffed with Monterey Jack, Pinto Beans, Aleppo Peppers, Smoked Paprika, Chili Powder, Green Onions and served with Lime-Mint Aioli--interesting but...really?

This eventually evolved into him asking me if I can teach him how to make a home-made Mole, Mexico's laborious but dignified National dish of pureed spices, chilies and Chocolate...

Where others would have been satisfied with recipe versions of this dish, Ludo wanted to take in the experience of it all, he wanted to FULLY comprehend the concept of Mole, how it was made traditionally in my family...from point A to point EAT.

Sooner than I knew it, he was outside my house in East LA at 10:00 AM sharp and we were off to the local Tortilleria and Top Valu Super Market to stock up on the 15+ ingredients needed. He had already brought the protein, a fine young Diestel Guajolote (Turkey), the original pre-conquest protein for the famed dish.

My mom is from Yerbabuena, Zacatecas--a desert, ranch-village in between Valparaiso and Fresnillo known for my Aunt's Queso Añejo Enchilado, a raw, hard rind stinky cheese that is dunked in a red Chile de Arbol sauce. To date, there are about seven families in total living there with ours being one of them.

This was not going to be your L.A restaurant acquired Mole of Oaxacan or Poblano descent, this was going to be 100% PURO ZACATECANO, my spanish-only speaking mom clarified that with Ludo several times through out the day...

In addition, I had also suggested that we teach Ludo Pipian to contrast with the sweet and savory Mole. Pipian is a more minimalist but still complex, entirely-savory sauce made up of unhulled toasted Northern Pumpkin seeds, almonds and Cumin, it is more common amongst meals than the extremely labor intensive Mole, which is traditionally only seen Weddings, Quinceañeras, parties etc.

Don't touch anything else with that hand Ludo...

We first started with the personal de-seeding and de-veining of every single one of the chilies. Equal portions of Chile California and Chile Nuevo Mexico are the base of the sauce, California adds flavor, Nuevo Mexico adds heat. Second up is Chile Ancho (aka Guajillo), its raisin-like flesh adds exquisite texture and lends that signature dark crimson hue. A moderate amount Chile Chipotle adds a shadowing heat. And the Chile de Arbol is added lastly according to personal tolerance to fire, with it's instant dry, lip singe-ing heat.

Next was the frying of the nuts and spices: Almonds, Peanuts, Sesame Seeds, Anise, Cinnamon, Clove for the Mole. And just Cumin, Almonds and Pumpkin Seeds for the Pipian.

Blending all this batch-by-batch was a fatal task for my sister's Cuisineart blender, plastic gear underneath the blade actually melting completely off due to the extensive use of it through out the cooking process!

Straining: Just for Ludo

For Ludo's sake, my mom decided to strain both sauces for a luxurious, smooth, velvety sheen but otherwise, we would of traditionally sufficed for a little more rustic texture in honor of not wasting ANY of the ingredients.

Crimson Red Mole and Opaque Orange Pipian.

Of course, both of the sauce's flavors were allowed to fully transpire with the aid of freshly rendered Manteca (lard).

Ludo Drooling

After six hours of labor and about an hour of the final brews simmering and allowing the flavors to gain depth, I could tell Ludo was eager as ever to fully experience Mole and Pipian Zacatecano in all its bounty with its time-honored sides: Garlic-Tomato Fried Arrozito and crisp-tender marinated Nopalitos (cactus).

Mole, Nopalitos and Arrozito: The Heart, Body and Soul of Zacatecano Cooking

All and all, it was an absolute pleasure to share a piece of my rich edible heritage with Chef Ludo...and to watch him swoon to my mom's and my cooking.

My Mom and Ludo: Two Serious Cooks

Real Rio: Rio Brazil Café

2009-11-18T12:55:00.000-08:00

Regional fare of whatever country I think is the main fuel of most food enthusiasts. How food changes via the climate, the terrain, the beliefs, etc. never fails to endlessly fascinate me. Oh, how great it feels to discover a sub-cuisine within a wider known cuisine that caters to your edible whims!

My personal whims happen to be those of the tropical persuasion, EXOTIC, I guess is the more accepted food adjective. Bold, rich, pungent, intense! Things with coconut, fish byproducts, obscure vegetables, exclusive fruits, rare fats…for some reason the food from humid places by the sea. Again, this proved true with the exciting food of the Rio De Janeiro region of Brazil. The preeminent use of the unique-tasting Dende oil (palm seed) is commonplace thorough out its cuisine, along with an elevated love of salt, the food here is definitely not like that of a Churasqueria, the stereotyped Brazilian food here in the U.S.

Rio Brazil Café is located in the newly burgeoning “Little Brazil” district of West L.A, a little area that spans between Culver City and Santa Monica and a little neighborhood known as Palms. In a strip mall, it is actually the 3rd reincarnation of a Brazilian restaurant in the same place and hopefully the last…

Luciene Peck offers her specialty dishes daily but even the foodiest of eyes would have trouble spotting the meek whiteboard outside that nonchalantly flaunts these extrinsic dishes.

Inside, a tropic hue of green welcomes you in, and it’s only a matter of time until your head starts to bob to the easygoing beats of the Samba dancers tooting on the widescreen TV.

Malagueta

To start off, Salgadiñhos are the Brazilian answer to convenience foods, fried savory pouches filled with things that range from spiced shredded chicken (Coxinha) to straight up fried molten cheese (Boliño’s), when moderated, all the better to vastly enjoy with some of that palate stimulating Malagueta Pepper sauce that she makes in house. Now is the perfect time to introduce the drinks, Jugo de Caju (Cashew Apple Juice) is sometimes a bit bland but the tart and zippy Jugo de Maracuya will do just fine.

Feijoada

Aside from the best restaurant rendition I’ve had of Brazil’s more acquainted national dish of Feijoada, a thick stew full with al dente black beans, various salted pig parts and Lincuica sausage, Luciene prepares other Rio standards such as Muqueca, the coconut milk and Dende oil concoction with sweet peppers, onions, garlic and always a little extra love. Here she makes two versions, one with wide flaked Red Snapper fillets and another with tender, bright-tasting Hearts of Palm, both rich in their significant ways.

Heart of Palm Muqueca

She serves all three of these with another personal favorite staple: Farofa, dehydrated Yucca (Cassava) meal that is lightly fried up…starch in its purest, no-frills form. It adds a humble crunch.

Farofa, Rice, Collard Greens & Oranges: Traditional accouterments to Feijoada

Bobo de Camarao is another rare dish, plump shrimp braised with a dende and herbs enhanced puree of that super creamy Cassava root.

Abobora con Carne is another home-style typical plate amongst Carioca families, an exceptionally salty mash up of pumpkin, salt-cured Carne Seca (dried beef) that she prepares herself and more of that illustrious Lincuica sausage. Here, she adapts it by using Butternut squash in place of Brazilian pumpkin unavailable in the U.S. A compromise I don't mind.

If you’re really lucky, you’ll spot Casquinha de siri scribbled on the whiteboard, if you do…GET IT. Who would pass up a Carioca version of a Crab casserole baked in a clay dish?

Sweets get an equal amount of love. A silky, sharp Passionfruit Mousse is presented beautifully, dotted with a couple of crisp whole encased seeds on top and served on a shot cup angled on the bias.

Her Flan de Coco topped with Blackberries would rival even the smoothest of Panna Cota’s, droopy and creamy in texture unlike the more Angeleno-associated molded and stable Mexican Flan, nonetheless equally satiating for the sweet tooth inclined.

And if that still is not enough…she makes her own Brigadeiro, milk chocolate truffles.

A few month’s ago, Rio Brazil Cafe was about to close its doors. But thanks to a steady stream of coverage due to the efforts of the Brazilian enamored Street Gourmet LA, who even started a Twitter account for them, this place has been able to slowly turn around.

And I surely hope that it stays like that.

*Call before for availability of Feijoada, might only be on weekends.

Rio Brazil Cafe
3300 Overland Ave.
Los Angeles, CA 90034
(310) 558-3338

The FoodBuzz Festival: Day 1 Pit Stop (Titas Pupuseria)

2009-11-14T15:47:00.000-08:00

It seemed like forever ago I was scrambling around to scan in my signature and email it over to them before the deadline but it was time!

The Foodbuzz festival! Meaning...FOODBLOGGER ROAD TRIP!

It was to be Mattatouille, The Kung Food Panda and I, squeezed into the Food GPS mobile--an Acura RSX for five hours straight...

It was not long before we stopped for our first pit stop while speeding along the sunburnt asphalt of the I-5 North: Titas Pupuseria, a Pupusa truck?

A new potential post or a habituated Double-Double? It was Pupusa time!

Menu wasn't half bad, offering a couple of other cool Salvodorean options

Of course, we all opted for its national dish.

Loroco: A flower bud used as a herb. The flavor is really light and subtle, just a vaguely faint tarragon-like taste.

Each order took around ten minutes to make, then I saw why and did not mind the wait. Each turnover had a guaranteed part of the cheese that would be purposely oozed out and left to be turned into a small crispy piece of golden goodness.

The pickled, shredded cabbage slaw known as Curtido also was a step above others I've had around town. Matt and I agreed that it was not too different than a form of Kimchi.

A surprisingly delectable find in the land of franchise driven "T.A" travelers centers.

Next stop...San Francisco!

Titas Pupuseria
20617 Tracey Ave.
Buttonwillow, CA
93206

Part Time Food GPS: Rivera's Honey Tasting

2009-11-13T10:46:00.000-08:00

(Taken from Food GPS Website)

Curious I was when I was first asked to cover this event, I felt cloyed after having finished! A four course tasting menu sponsored by the National Honey Board took place at the super hip and happening Rivera Restaurant yesterday. Each dish celebrated—yup, you guessed it—honey and its various uses and effects on food. Only three restaurants around the U.S are chosen for this event every year, this year the chosen theme was Latino cuisine and what better representation in L.A. than Chef John Cedlar’s New Mexican fangled contemporary approach.

Before the meal, Mr. Sedlar came out and spoke briefly about honey’s typical uses on Mexican cuisine as well as his earliest memories of the stuff, involving stories of how he used to smear his Sopaipillas generously as he was growing up. I added a couple of sweet childhood anecdotes myself as he had kindly asked me to do so earlier to add my own piece of knowledge.

Without further delay, we were seated and plopped down with a wide cup full of iced Pineapple and Serrano Licuado with Honey Infused Tequila, a sweet and fiery beginning to the meal, especially after I bit the Serrano and muddled it with the already-spicy juice. Didn’t really pack a punch, but was certainly going to use all that bromelain to help me digest what was coming.

Crostinis of Queso Cotija with Hierbabuena, [pink] Pepper Berry Infused Honey and Figs. Chef Sedlar went on to say how he used to always eat cheese with something sweet, you know…to contrast. He must have really had a sweet tooth back then, the combination of sweet figs and generous drizzle of honey was as sweet as reminiscing in a happy childhood, good thing that subtle pink pepper berry and mint was there to break me out of my sugar daze.

Finish reading rest of dinner at Food GPS

The Rise of L.A. Food Trucks: A Walking Gastro Tour with Javier Cabral

2009-11-09T13:59:00.000-08:00

Big, Bad Trucks

...Still don't know how I came up with that title but YES that is my name and that will be the tour I will be guiding at this upcoming Downtown Los Angeles Artwalk

A guerilla revolution in the Los Angeles food scene has been slowly taking place in the streets and driveways of our brick and mortar habituated restaurant culture: Concept Food Trucks (Mobile Cuisine). Taco trucks are one thing but gourmet food trucks? The hugely acclaimed “Korean Taco” slinging Kogi Taco Truck unofficially started it…but that was only the beginning. Join me as I guide you through South Indian Dosa’s, vintage horror movie themed plant based hot dogs, handmade D.I.Y ice cream sandwiches and many, many more. This will be a walking tour, but don’t worry; there will be plenty of refueling points along the way…

The event takes place on the second Thursday of every month and this upcoming one happens to be it!

If you guys haven't been before, this is a must-do if you live anywhere within the L.A locale, like an all out block party oozing--sometimes literally--with unexampled
performance art and upwards of 10,000 modish Angelenos that are out, loud and boisterously about.

Artlessly, no other event in L.A attracts as many trucks as the Downtown Art Walk, let’s see what we hunt down that night...

Some most likely appearances:

Marked 5 (Japanese/American Fusion Burgers)

Coolhaus (Gourmet Ice Cream Sandwiches w/ edible wrappers)

The Franken Stand (Vintage Horror Movie Themed Plant Based Hot Dogs)

Nom Nom Truck (Vietnamese Bahn Mi Sandwiches)

The Dosa Truck (South Indian Dosas)

Border Grill Truck (Gourmet Tacos, Tamales, Churro Bites)

Fishlips (Sushi and Rolls)

The Witch: Full sail Ale cooked Tofu dog with customizable toppings from The Franken Stand

Vanilla Bean on Ginger w/ edible wrapper: D.I.Y Ice Cream Sandwiches from Coolhaus

Extra! Extra! Glutster Mentioned in The New Yorker Magazine

2009-11-02T13:02:00.000-08:00

Yup!

READ ALL ABOUT IT HERE (only Summary, full article only in print)

It's crazy how it happened really.

It all started at the Jonathan Gold's Zocalo Cocktail Party Fundraiser that I couldn't even afford to go to.

Apparently, someone had brought me up in a conversation the lovely Dana Goodyear was engaged in...and that was that.
The next day we had lunch at Battambang and were talking just how much the Gold meister has influenced and helped my life since I was 16, singlehandedly trailing his every S.G.V find through my high school years while my classmates sufficed for the local burger hut.

I guess things really do happen for a reason...

IX Tijuana Tequila Expo 2009: 3 Day's Straight

2009-10-21T13:49:00.000-07:00

Tequila hasn't gotten as much attention as it deserves in my life as a Mexican American. Would had loved to enjoy it in an earlier point in life, but was always subdued by the smallest bottle of East L.A punk youth favorite: Jack Daniels, or even cheaper, despicable Popov vodka, both...straight swigs of course. In between songs in my back yard punk day's, it would do the job.

My earliest memories of Tequila are of chilly Christmas or New Year's eve's, my mom's side of the family would brew Ponche con piquete, a motley winter brew of anything sweet that grows (pomegranates, Jocotes, Guavas, Apples etc) on trees infused with cinnamon tea...along with a generous dash of Sauza blanco, that was the Piquete, the "bite". I would never get a full cup but would always get a thirsty sip from my mom, only for everyone to laugh at me as I cringed and felt the vicious burn run down my esophagus and into my stomach.

It was time to record new memories (and fuzzy ones at that).

In these three day's...it was time to learn bit more about my heritage, I knew there had to be some better Tequilas out there, right?

Thanks again to the strenuous efforts of the foodbloggero elder StreetGourmetLA, we were to spend three days and two short nights stumbling in the illustrious streets of Tijuana, Baja California, drinking and eating our way through town to better understand Mexican culture.

Considered an unofficial "Part II" of our earlier epic Tijuana foodblogger family trip that took place last July, this featured only the truly dedicated bloggers of the last trip, including Food GPS, Gourmet Pigs, Pleasure Palate, Kung Food Panda and Eating L.A, amongst some that only joined us for one short day. Even Chef John Sedlar of the popular Rivera Restaurant in Downtown was spinning inspiration from T.J's great splendors.

A quick crash course in the art of Tequila.

By law, Tequila can only be made in the state of Jalisco, Guanajuato, Michoacan and Tamaulipas and Nayarit. Anywhere else, it can not be labeled Tequila. Nonetheless, Jalisco still controls the market since its one of the few states abundant in rich volcanic soil, perfect for growing the Blue Agave plants. Only after 8-10 years of caring and tending are the piñas (pineapple shaped base) ready to be pulled out, roasted, then extracted of its sweet liquid to be fermented into alcohol.

A fine example of a piña

When cooked, the Mezcal is also a popular inedible snack with a smoky, sugar cane like flavor and texture.

Knowing that I was stepping into a country where the legal drinking age was 18, I was determined to Carpe Diem--FULLY take advantage of all my temporary privileges.

Already, the first taste was a splendid sip.

Los Tres Toños Extra Añejo is aged for three years in bourbon cask and grown in the central lowlands of Amatitlan. This starter shot had noses of molasses and faint dried fruit with sweet Vanillin finishes, only the subtlest burn...not a bad start.

Gimmicky sounding and labeling, but with a respectable taste actually.

Chamuco's ("Demon") Reposado brand, aged six months in white oak barrels with a 38 proof, this taste was quite straightforward with mostly spice notes, smooth, with no throat burn at all.

Per the wisdom of Streetgourmetla, a general rule of thumb is that the hotter the Tequila model, the worse the Tequila will be.

As was the case with this random brand I can't even remember, tasted like motor oil though.

The flavored Tequilas deserved some attention to, being a nice little sweet break from the hardcore tasting.

A refreshingly tart pomegranate infused Tequila from La Pinta brand; lanky, girl-body background courtesy of my profused buzzness enhanced attention to girls.

Feeling Fuzzy, not just picture--

Tequila con Jamaica was stronger than expected, keeping that sweet-tart flavor of it but with that renown burn.

Of the three day's, the showstopper had to be "Volcan De Mi Tierra's" Reposado, aged 6-8 month's. A product of El Arenal, Jalisco, this was a definite underdog; an unexpected small producer with only an old man sporting a handlebar mustache at the table, no ditsy model or fancy engraved bottle in sight.

The nose on this was surprisingly light, not burning the inside of your nostril or making your eyes roll over. It smelled simple, herbaceous, like taking a small whiff of a stalk on a hot, dry day.

The flavor was phenomenal: a crisp, nutty beginning, a fluid, oak-y continuation and alas the sweet, elegant burn tickling your throat--not torching it.

An added bonus, some primordial Pulque!

Cured with Guava: Multiple flavors usually available like Walnut, Tuna etc.

Milky, viscous and tart in texture, Pulque was the original beverage of Mexico with it's earliest records being 200 C.E, 1319 years before the Spanish conquest.

Originally, it was reserved as a purely ritual drink due to the Maguey's sacredness, drunk only by priest's and sacrifice victims to....yeah. It takes a maguey plant twelve years to produce the sap for this wonderjuice. Unlike Tequila which only uses the cooked heart of only the Blue Agave, Pulque is made with the uncooked whole Maguey plant, stalks and all.

It's popularity has decreased severely over the generations, the introduction of European Beer basically killed it off, being given a 'dirty and low class' appeal when the first beer manufacturing plants started showing up in Mexico around the beginning of the 20th Cntury. Now, it's almost completely forgotten.

It is really hard to find this authentic drink outside of Mexico City, Hidalgo and Tlaxcala states--at least the unpasteurized, thick, layered, legit stuff. They sell it now here in the states, but it's pasteurized, sweetened and all that other usual stuff that's done to American products.

Oh well, I fully appreciated it, getting a full glass cup of the luxurious stuff every day I went, and event taking a pint home, illegally.

Just take a gander and behold the Layers of sun kissed complexities

Hasta La Proxima...

Subject: Tequila Expo this weekend in Tijuana...wish me luck, seriously

2009-10-15T22:38:00.000-07:00

Disfrutalo!

http://www.expo-tequila.com/

two day's and two nights of educational debauchery!

...all for the sake of knowing my roots of course:)

I wish at least one of my homiez from the hood had their passport so they can join me though!

get your passports now!

NO EXCUSE!

Hasta Luego.

35 Chocolatiers Later: L.A Chocolate Salon (Taste Panel & Hanging)

2009-10-12T06:51:00.000-07:00

Oh, how stoked I was, to find out that after two years of consecutively covering the Los Angeles Luxury Chocolate Salon, I was finally elected to become part of the tasting panel.

I thought "cool", then I got there and realized...it has more than doubled in size-- both vendors and space--since the first one.

With categories such as "Most Luxurious Chocolate Experience" and "Best Dark Chocolate", this was going to be the utmost test of my high threshold for indulgence.

First up was my annual favorite: Amano Chocolates

A Utah based company, Art Pollard of Amano is the most serious purveyor of chocolate I have ever met, strictly poignant in his entire chocolate fruition process: guaranteed single sourcing, small batches, figuring exact fermenting times for different beans etc.

(this picture from site)

Montanya: Rare cacao that grows on the Venezuelan mountain range, "the only way to get there is by horseback".

Tcho: Technology + Chocolate was actually founded by a Space Shuttle technologist turned chocolate maker.

An impressive new addition to this years salon, incorporating pre-set flavor profiles on single source cacao, tasted out to be pretty accurate.

There is just something about single source chocolates, might sound dumb but it somehow has a more condensed, pronounced flavor than typical chocolate, as if each molecule was integrated perfectly alongside each other or something.

And then there were the chocolate products:

BACON: Christopher Michael Chocolates brought home the bacon, along with pop rocks and smoked sea salt, a lot going on, kind of underminded the bacon-age factor of it.

Sterling Confections

Purveyors of the "Truffle Bar", an unfair favorite really with probably quadruple the amount of ganache to chocolate exterior ratio...won my vote for "Most Luxurious Chocolate Experience" on the ballot.

Now for the non-chocolates:

a stand was handing out complete samples of fresh caramel crusted with whole roasted almonds...nice palate cleanser and change of flavor finally.

And last but not least:

Plush Puffs artisinal marshmallows, yup, made with high quality ingredients, not usual by-products. Their little gas roaster added a terrific toasty, burnt sugar taste, reminded me of my wannabe s'more's I used to make at home since I never got to camp out and do it, vs. Jet Puffed? No comparison man.

Not even one fourth of what I tasted today really, but I will admit by the 27th sample--I was chocolated the hell out. Kept on telling myself "alright, this is my last" but you all know me.

I saw a stand called Marti Chocolatt--actually a Filipino Chocolatier-- slanging something interestingly different, revamping my taste buds with a lovely potent Chevre Truffle and dare I say it...a Durian Truffle?! Filipino variety Durian to be exact, even more onion-y than other Durian's I've had before, hitting you hugely at first bite, letting no chocolate flavor pass through it whatsoever, it wasn't until a couple of seconds later that the chocolate whimpered a little aftertaste.

By huge bias, this was my favorite of show. Even chose to enjoy it wholly, and blogger-duty free; no picture sorry!

Every year this gets bigger and better, I'm already looking forward to next years!

Now...to eat ENTIRELY salty and savory for the rest of the week.

Other bloggers that joined in on the gorging and fun:

Gastronomy Blog
Kung Food Panda
Choisauce
Food She Thought
Diana Takes A Bite

Unseasoned Wasteland: A week in a Hospital

2009-10-09T13:05:00.000-07:00

So for the majority of my last week, I feasted daily and was kept hydrated on salty, sustaining saline IV Fluid.

It was a week after I came back from Indonesia and I still hadn't been able to shake off this weird continuous cough I had. Riding in the emergency row right next to door in the long flight over--super cold--and exerting myself daily since I got back like I was Superman couldn't of had helped neither.

My cynicism along with the fear instilling worthless media was getting the best of me, making me think I caught some weird strain of Swine Flu or something worse even. After getting a fever of 103 one, I decided to give in. I went to the Hospital.

...turned out I had severe Bronchitis, which brought along other bad things, if I came any later--it could of turned into Pneumonia. Wow. My family did say they heard me coughing even before I left (almost a month!?). At least it wasn't Swine Flu...

Fortunately I still have Medical Insurance since I still go to school, even cooler was the fact that one of my many, many aunts happened to work at the hospital too, my own room with double attentive service and double portions of food? Oh yeah.

Straight from the Source: Generic

Not that double portions of food was always a good thing here...

Peas N Chicken: Don't let that seasoned look on the chicken fool you.

Most of the food was ultra under seasoned, if not unseasoned entirely. No matter what, all the meals here shared this synonymous hospital food flavor, consisting of the plain flavor of food and probably microwaved achieved tenderness.

Lasagna: starch on starch, food here listened to no plating rules at all.

Not complaining though, food wasn't all terribly bad, still relished focusing my taste buds on the plainness of it all. There is just something to be said about a pre-portioned amount of an assortment of food prepared for you, even if its not amazing, the sheer joy of opening each container to see what's inside, tasting it, enjoying it, then moving on to the next side.

Jell-O Pudding!: No Butterscotch Budino but hadn't had this since I was 'yay tall, totally reminisced and treasured its artificial sweet silkiness.

Ok, ok...I didn't eat all the food here. I was lucky enough to have my loved ones (mom) save me for most of the meals, bailing me out through take out food from places I craved and convinced them to bring me.

Saag Paneer, Daal, Aloo: Indian take out from Tandoor India near S.M.C (courtesy of my friend)

I even had a full meal of multiple Dim Sum dishes on Sunday morning!

Green Chive & Shrimp Dumplings from Yum Cha Cafe

Almost a week in there but it was well needed, can't remember the last time I watched T.V until my eyes glazed over and ate nonchalantly all day.

Anyways...95% better y otra vez, hechandole ganas! (back at it and in full throttle).

L.A Community Hospital
4081 E Olympic Blvd
Los Angeles, CA
(323) 267-0477 ‎

Yum Cha Cafe
421 N Atlantic Blvd
Monterey Park, CA 91754-1027
(626) 289-6287‎

Tandoor India
2622 Pico Blvd
Santa Monica,
CA 90405

And the Winner for Two Tickets to the L.A Chocolate Salon is.....

2009-10-02T09:08:00.000-07:00

By order of true randomness , I announce the winner of two free tickets to this years L.A Luxury Chocolate Salon to be...

(really fast drum roll please)

...Hanh Nguyen!

"My Glutster moment - I had a bag full of fancy, spiced truffles melt into a soup of yummy chocolate in its original bag, so I poured it into a tupperware box and then used that as a dip for granny smith apples. I won't say how many apples I went through."

A full bag of truffles eyy?

Good start, but the Chocolate Salon will be like eating 40 full bags of truffles, enjoy!

Congratulations!

I will submit your name and email to the people over at Taste TV and two tickets will be waiting for you at will call.

As for the rest of you?

Thanks for trying your luck, this was the first time I do something like this but it will not be my last.

And don't forget...it's only $20 presale for over 40 Artisan Chocolatiers!

That is really nothing compared to other food events I've covered (some up to $300-$500? not kidding)

hope to see you guys there!

Two Free Tickets to the L.A Chocolate Salon, Who's Down? (Giveaway!)

2009-09-25T21:50:00.000-07:00

So after covering the Los Angeles Chocolate Salon since its L.A premiere in 2007 , I've made it up to the ranks of the "Salon Awards Tasting Panel" for this years event.

Why is this significant to you guys? I'm the one going to be gorging, I mean diligently "tasting" every single chocolate they have available, right?

...Well, now you can too!

Thanks to kind folks over at Taste T.V. I'm giving away TWO--count them, TWO--promotional tickets to this year's Chocolate
LOS ANGELES LUXURY CHOCOLATE SALON on October 11th, 2009.

Now for the catch...

Just be kind and leave a comment!

Stating:

A) Your full name

B) Your email (chose to be private, just email me: theglutster@gmail.com)

&

C) A Glutster moment in your life...what is the most chocolate you've ever eaten in one sitting?

Be it all the chocolate from your trick or treat bag when you were younger, five times over Chocolate soft serve at a buffet somewhere or even just a complete bar of anything...be honest!

I will select a random winner by midnight on Thursday, October 1st.

...All of a sudden I feel like Willy Wonka with the last golden tickets or something.

Good Luck!

Indonesian Immersion: Porkage and Monkey Forest in Bali (Babi Guling Ibu Oka & Naughty Nuris Warung)

2009-09-20T20:56:00.000-07:00

The moment we had all been waiting for since our landing in Dempasar airport was finally here: Balinese Suckling Pig (Babi Guling) at Ibu Oka.

Made famous by its its full segment feature on Anthony Bourdain's No Reservations episode on Indonesia, he actually dubbed this "the best pork he's ever had" in his life. Quite the claim coming from the rude, critical and accomplished character of Bourdain...I had to taste it for myself.

The establishment was fairly cracking with tourists and locals alike. Getting a table here is an utmost test of your assertiveness, there is no one to show you to your table but instead, you and your level of willingness to stand close to an emptying table, closer than another eager patron at least.

Babi Guling (Indonesian style Suckling Pig) is a unique contender in the world of suckling swines. It is stuffed with a fine balance of Balinese spices and veggies then rotated over a controlled fire where it is continuously brushed with nature's natural glaze: Coconut water (naturally high in fructose means naturally high in glorious rind caramelization).

so juicy

Its served with a couple of pieces of blood sausage and other anonymous fried pig parts, and BEST served with a super chilled big bottle of Bir Bin Tang, Indonesia's tasty national Pilsner that is as universally available here as a bottle of coke in the states.

After this, Fiona's brother Steven murmured that he also knew of a 'good rib place'...if we were interested. Sooner than we knew it, we were in the car and on our way--

But it was not after we strolled around and "exercised" first of course, what better place to do that in than the local Monkey Forest!

He actually reminded me of how I eat a banana

A little less than an hour after the Babi Guling and we were at Naughty Nuris Warung, a well known Western style BBQ but still signature Indonesian all the way. The menu ranged from tuna melts to curry but that's not what every single patron was gnawing away at, at their table...

Being an equal opportunity protein man, I instead veered towards their New Zealand Lamb Chops, lamb-y in the least, more succulent than anything thanks to that illustrious bbq sauce which hinted of lots of Kecap Manis, a soy sauce with a really sweet tinge, a staple all around the islands here.

Oh yeah...

Indonesian Immersion: Pre-Porkage Snacking in Bali

2009-09-17T21:07:00.000-07:00

Mosquitoes in Surabaya are fiendish little bastards, greedy in their foreign foodblogger preferred blood thirst and not stopping until you stop them. My sleep deprivation was to continue for the third day in a row as sooner than I knew it...the Surabaya sun was rising and it was time for us to jet.

To Bali, it was yet another short flight, less than a sleep deprived hour. As if my excitement was going to let me catch any Zzzz's anyway...I still couldn't believe I was going to freaking Bali!.

The morning was barely breaking in as we smoothly landed, our driver on hire had arrived kept punctuality.

At first, I was mesmerized by the sheer prevalence of people on motorbikes. For every one car there must had been at least fifteen bikes meandering their ways through the traffic stop-and-go formed smoggy labyrinths, dangerously close to the courteous but compulsive driving of cars that went to and fro everywhere.

Never thought that 100cc light-frame pushbikes were able to serve as family vehicles but guess I was wrong. I saw as many as a family of four to a simple nuclear family of three, all riding along nonchalantly.

don't worry, the baby...has a helmet

First things first, a pit stop for snackage was due before the driven scenic tour (since the suckling pig place wasn't open yet).

Nori Seaweed flavored Lay's for breakfast. Crisp and briny, mmmmmmm....

Nothing though, had prepared me for the breathtaking sensory overload I was about to behold:

Rice Paddy Terraces made me treasure every single grain of rice I ate on this trip (and that's a lot).

The traveling photo genius Mattatouille also having a field day with the scenery.

Some more pre-pork snacks was to be had at one of the many local spice and produce shops along the curvy roads.

Passionfruit, Salak, Mangosteens, Mangoes

Salak or 'snake fruit' as it is also called is up there with the unique exotic, hard-shelled spectrum of fruit. A look and feel like monstrously enlarged garlic cloves with a hard, sweet crisp. For me, a flavor reminiscent of sweetened vitamins with kiwi essences.

Exuberant Passionfruit with its alien-baby like flesh and seeds.

A Fresh Fucken Pineapple!: I never really thought about where they grew from...

Cacao trees were were also usual around these areas

And last but not least....Kopi Luwak.

This coffee achieves a particularly murky nuttiness and deep flavor due to its fecal, pre-digested sourcing: the precious droppings of the Musang Luwak.

Actually preferred it over the normal non-pooped ground Kope Bali coffee...yup, I just said that.

Next...porkage.

Indonesian Immersion: Warm Surabaya Welcoming (with Durian)

2009-09-17T01:13:00.000-07:00

The plane to Surabaya had finally arrived and we were boarded, the shortest plane ride in my life thus far; already starting its descent as soon as it reached cruising a comfy altitude.

In Surabaya, we were greeted with the damp, warm, motor oil infused smell of the densely populated city. We were unsure whether our friend, guide and hostess Fiona Chandra was going to be there because of our delay, but, we were quick to spot her amongst the mass of burqa cloaked Muslim women.

On the way over, I couldn't help but utter out the magic word: "Durian", the anticipation had just been too much. Luckily for us, it was ten minutes before the local market closed. I followed my nose and there she was...

Durian in all its spiky, stinky glory. We picked one up and were on our way.

By the time we arrived at Fiona's family's living quarters, I was let known of yet a second welcoming party; sweet, foreign blood inclined mosquitoes who were at feast on my foodblogger select blood.

Fortunately, they were not the only ones about to feast:

Little did we know, mamma Chandra had prepared for us an ultra-traditional supper in the most warmest of Indonesian hospitality.

Sate Ayam: Chicken Sate in sweet and salty chunky peanut sauce.

Homemade Sambal: Spicy, salty, sweet, textured sauce!

Coto Makasar: Oxtail and Tripe Soup

Paru: prepared Ox Lung ("[one] must boil all the air out of them", Mamma Chandra told me)

Buras: Coconut milk cooked rice cakes

Yes, everything was as good as it looks, even better I would say with the addition of the utmost vital ingredient: love.

"With great savories...comes great sweets"...I like to think.

Behold, the tropical bounty of the Java island:

Before the King of Fruits, we were acquainted with the rest of the tropical royalty.

Jambu: Water-fleshed, crisp Tomatillo like textured fruit with an herbaceous sweetness.

Mangosteens: Known as the queen fruits with its delicate, soft opaque white flesh with a flavor reminiscent of bright cherries and sweet Cherimoya.

And finally....

Durian....The King of Fruits:

Meek human language can not possibly ascertain the experience of eating Durian, but here I go.

With a pronounced aroma that is detectable from at least a 30 ft radius, the texture of this wondrous fruit when fully ripe comes close to the most decadent of custards and the most sweet of butter creams. Eating its scarce yellow meat from one of the multiple chambers is nearly a meditative experience. The flavor is loosely like the marriage of the the usual tropical flavors: banana, coconut, papaya. But like I said, this is a fruit that has to be personally tried to really comprehend, since, it is considered a "love it or hate it" relationship for the majority of people, you'll know when you approach it...

Now, it was time to rest, tomorrow we were due for Bali in the wee hours of the morning and I hadn't caught a wink since my departure from L.A.

The Calm Before The Storm: Live Blogging (Jakarta) Indonesia‏

2009-09-11T03:19:00.000-07:00

It's like the calm before the storm maan"

Mattatouille tells me this from across the table with his feet on top of the coffee table. We both just finished having thin airport noodles at the Mandala swanky terminal...one of the few that probably has air conditioning. And now...just relaxing and nibbling on sticky rice wrapped chicken and caramelized spice, salty, dried rubber cement like rice chips, we're at this executive all you can eat lounge waiting for our delayed flight...

Don't know the differences between lunch, dinner or breakfast anymore since we've both been travelling for a good complete day already--
We had also just had lunch at this noodle place, Bakmi Gajah Mada our Indonesian-born friend (and guide!) Gourmet Pigs had recommended. They had some pretty thin, flat vermicelli like noodle made from wheat, with multiple toppings. I got one that they cashier just recommended since there was a language barrier. Came out to be a solid, Chinese-y style, light corn-starch infused sauce with mixed veggies and Halal compliant meat and seafood.

It's actually Ramadan and peoples aren't supposed to be eating in daylight but...visiting Agnostic/Buddhist's/Ifa questioning foodblogger's are exempt.
An honorable damn of a mention goes out to China Airlines for enticing me to eat airplane food and actually enjoying it in the wee hours of the morning.

Disoriented Bento, Chinese style? Such varied flavors of soggy, meager portions added up for quite the redeeming experience:

"Seafood Rice"? Bu shi, Bu shi!! In tact with a not too sweet soy sauce glaze and Surimi cakes

Double-fat back thick strips of intensely spiced ham with a tbsp of coleslaw?

Some New Zealand Butter for your fresh, soft pliable bun sir?

Green tea and dried fruit air bread came out of absolute nowhere!

Some good, milky flavor Oolong "Chinese Tea" had me tranquil and serene through out turbulence.

All this while listening to some Reggae-ton-like Indonesian music playing in the lounge--

Now...Surabaya.

Packing my Bags and Leaving to Indonesia

2009-09-08T21:49:00.000-07:00

yup.

Fresh Durian here I come!

An all out food immersion trek with native Gourmet Pigs and other fellow blogger Mattatouille...I can barely contain myself!

To break out of my "East L.A Bubble", you know...see the rest of world "while I'm young"?

wish me luck--

Here is some good 'ol fashioned, kind-hearted Indonesian Punk for ya'll too--happy, positive punk music is hard to find nowadays....

"I want fun! I want Happiness!"

Zabogart-Indonesian Punk

2009 Malibu Wine Classic for Childhelp®, Saturday, August 29th From 1pm to 4:30pm

2009-08-27T13:15:00.000-07:00

Press Release fresh off the Glutster inbox (taken from site):

The Malibu Wine Classic showcases the Central Coast with the most highly regarded wineries from Santa Barbara, San Luis Obispo, Los Angeles and Ventura Counties, combined with top Malibu and Los Angeles area restaurants.

The tasting takes place in the courtyard setting of the Malibu Civic Center overlooking Santa Monica Bay, and benefits Childhelp, the largest non-profit organization dedicated to the prevention, education, advocacy and treatment of child abuse.

The ever-popular afternoon "Grand Tasting" featuring tasting portions from more than 60 top selected wineries and almost two dozen restaurants, will take place from 1pm-4pm, with public advance purchase tickets available for $79 per person. A portion of the purchase price ($50) is a tax-deductible charitable donation to Childhelp, a national children's charity.

Valet Parking is $8. Sorry, by law, no children or minors are permitted at the event. (participants are subject to change)

2009 Participating restaurants

Water Grill, BARREL Malibu, Monsieur Marcel, One Sunset/STK , Casa Escobar Malibu, Charlie's Malibu, Engaging Gourmet , Joe’s Pizza of Bleeker Street, The Four Seasons Hotel, Fortun Foods, Malibu ToffeeMichael's Restaurant, Claud and Company, Moonshadows, Paramount Foods, SaddlePeak Lodge, The Sunset, Beachcomber Cafe/Malibu Pier Club, Coffee Bean & Tea Leaf, Luscious Organic Desserts, Spumoni, and many more!

Confirmed wineries for 2009

Griffin Family Vineyard, AJB, Alma Rosa, Anglim, Blair Fox, Brander, Bridlewood, Buttonwood, Calcareous, Cantara, Carr, Casa Dumetz, Cass, Ciello, Clesi, Clos Selene, Consilience, Cordon/Santa Maria Winery, Core, Curran, Demetria, Derby Wine Estates, DiBruno, Drake Wines, Dragonette, Fiddle Head, Foley, Gioia, , Herman Story, Hoyt, Jaffers, Jim Palmer's Malibu Vineyards, Kaena, Ken Brown, Kenneth Volk, Laetitia, L'Aventure, Linne Calodo, Lone Madrone, Lucas & Lewellen, Malibu Family Wines, Malibu Solstice, Malibu Vineyards, Martellotto Wines, Rancho Ventavo, Robert Hall, Rosenthal Malibu Estate, Old Creek Ranch Winery, Sanity, Sans Liege, Sextant, Sierra Madre, Scott Cellars, Silver, Stolpman, Strange Wines, Stafford, Summerland, Sweeney Canyon, Tablas Creek, Tantarra, Tercero, Terry Hoage Vineyards, The Malibu Vineyard, Vihuela Winery, Villa Creek, Vina Robles, Vino V Wines, Westerly

buy them tickets here!.

See you there!

Molecular Mixology and Chef Tastings This Thursday: Epicurean Umbrella

2009-08-26T17:12:00.000-07:00

Press release fresh off the Glutster Inbox:

OPEN TO THE PUBLIC!

Los Angeles - Epicurean Umbrella (EU) announces that it will host a special night at the Mark venue to feature a collaborative tasting menu created by Chef Renieri Caceres, Chef Tomas Rivera and Chef Al Gordon, paired with the molecular mixology of San Francisco's Liquid Alchemy. Titled "Under One Umbrella," this event takes place on Thursday, August 27, 2009 from 7-10 pm at the Mark (http://themarkforevents.com), a premier event destination in Los Angeles, and the public canpurchase tickets online at epicureanumbrella.com the price of $52.00 per person for this 3-hour event with complimetary valet.

"During each hour of the Under One Umbrella event, each Chef will introduce a tasting
plate that reflects his personal execution style," states Jennyfer Rodgers, co-founder of Epicurean Umbrella. "Highlights of the menu include: truffle potato salad on crostini wrapped in Kobe beef; ahi tuna tartare 'nachos' with ponzu pico de gallo and spicy Asian aioli; and a signature burger bite. A gourmet potato chip, dessert and retro candy bar are also featured. In addition to having an artisanal wine bar, Liquid Alchemy of San Francisco will create 3 three molecular cocktails, one featuring cotton candy and liquid nitrogen."

A Northern California native, Renieri Caceres is currently Assistant Executive Chef of
Botero at Encore, Las Vegas. Chef Caceres is analumnus of Aqua at Bellagio, Tableau at
Wynn, Masa and Lark Creek Inn.

Chef Tomas Rivera co-founded the highly acclaimed event production group Salt of the
Earth (saltcatering.com). Salt of the Earth offers over 30 years of culinary and event
production experience. Such events include Maloof Entertainment's Post-Oscar Party, SAG
Awards' After-Party, Esquire House 360, and parties for People, Instyle, and Variety.

Los Angeles - basedEpicurean Umbrella (EU) is an event catering and culinary consulting
company founded by Chef Al Gordon and Jennyfer Rodgers to create extraordinary and unique food experiences. "Whether it is the company's private chefs tastings, cocktails after work or a celebrated occasion, EU creates the perfect mix of food and atmosphere,"adds Rodgers. After 10 years of collaborating via long distance, Gordon and Rodgers launched the company in July 2008. While classically trained in French cuisine, Gordon's cooking style is also influenced by global ingredients. Prior to founding EU, Chef Gordon worked in San Francisco and Las Vegas. He is an alumnus of One Market, Picasso at Bellagio, Nob Hill at MGM Grand, the Peninsula and Koi. Jennyfer Rodgers has a background in marketing and public relations, and specializes in both sweet and savory event menu consultation, production and execution. EU clients include Chateau Marmont, Casa del Mar, Shutters On The Beach and Raleigh Studios, among others.Music will be provided by DJ Derek(djderek.net) and event décor will be provided by Poko Event Productions.

For ticket info check out the official Website: Epicurean Umbrella.

see you there!

Super Smash Bros. & Super Cemitas This Friday! Who's Down?

2009-08-25T19:25:00.000-07:00

To cohort my "Generation Y" expectations, I will admit that a good--but not ENTIRE--percent of my life has been eaten up by ye 'ol video games.

Starting as early as that cool as hell Duck Hunt Game for Nintendo, and coming to a bloody, expensive halt after the Grand Theft Auto: San Andreas game on the PS2...it is only now that a game has managed to grab a deft hold on my precious short attention spam: Super Smash Bros.

Its just something about the concept of duking it with the homiez with old favorite childhood characters such as Pikachu, Luigi and Kirby, that is so freaking fun...

Apparently, I'm not the only one to hold a dedicated liking to this game, a cult following has followed this franchise ever since the first one came out for the infamous, oblong-controlled Nintendo 64 system.

Which is why I have helped organize a tournament to take place this Friday at Cemitas Y Clayudas Pal Cabron at 5PM.

Who's down?

B.Y.O.C!

(Bring Your Own Controller!)

East L.A Drunk Punks on Real Chinese Food: Delicious Food Corner

2009-08-12T14:30:00.000-07:00

"Oi! Oi! Oi!...East L.A Drunk Punks!"

Growing in up in the East L.A Punk scene will always be a part of me. Tight pants and buzzed in backyard gigs with a halfway-gone 40 oz. ready for another swig were my early teen years in a nutshell.

Most of the "O.G homiez" disappeared via having kids, overindulgence's to tweak or just plain "grew out it"...for those that look back and say punk was "only a phase".

There are only a rare few who practiced the punk life style responsively and are still alive to tell the tale...

The homie Josh Hernandez is one of those few dudes. Around since the Fall of 2002 when I was first introduced to the scene. Actually, responsible for my first ever sip: two full King Cobra 40'oz on a Tuesday (school night!) afternoon and a hungover-as-hell Wednesday morning. At a time, a fellow band mate and now, a close endeavored friend. Broken bottles, Boot Parties and tear gas...we've certainly survived through a lot together.

All my old friends know I do something with food, and still, to this day, trip out in my appearance on Bizarre Foods. Randomly going up to me asking "when are you going to cook me some fooood?!"

Thus, Josh bringing me to this new place across the street from his swim teaching gig he got, Delicious Food Corner, where he sweared--had the "bomb'est" Sweet & Sour Pork ever, his favorite. A little befuddled at first due to the absence of that Americanized Chinese bright red sauce that's usual in most East L.A steam tray Chinese Food places, he was relieved when I told him...relax! This is how it is SUPPOSED to be.

No wonder he loved this place, the plate came out like a Hungry Man meal and had quite a friendly cost for someone who would rather buy more beer and eat chips rather than pay for a full meal. Generous with thick slices of balanced-sweet, tinged Pork loin, garlicky Ong Choy and two craftfully medium fried, runny eggs on top of chewy steamed rice...no wonder!

The place was quite sprawling with regulars with a line out the door. Inside, people munched on snow-white crustless, halved sandwiches stuffed with Macau-style Pork Chops and fried spicy-salted Chicken Wings; the place served Hong Kong Style snacks out of absolute nowhere!

Curry with Fried Fish Balls snapped at the bite and was drowned in that rich, broth based Chinese Curry sauce--intensive in the infamous Five Spice aromatics.

This time around we banged mugs not of cold, frosty brew but hot, steamy tea...cheers!

Delicious Food Corner
2327 S. Garfield Ave.
Monterey Park, CA
(323) 726-0788
Closed Mondays daawg
91754

Part Time Food GPS: “Andaz”…I’m Home!

2009-08-08T15:57:00.000-07:00

After missing out on this year's acclaimed "Blogger Prom", I was very much excited to get called in to duty for a set media dinner at the Andaz's reputable hotel restaurant: RH, manned by the French-trained Sebastien Archambault of Michelin Star fame.

To build anticipation for dinner, we were first introduced to the unique concept of the ritzy hotel, a brief tour of their "Corner Rooms" and stunning roof-top views.

Read the rest of my review here.

Durian Encounters: Tania Hernandes

2009-08-04T14:22:00.000-07:00

Based on my long standing infatuation with the luscious, acquired flesh of the aromatic Durian fruit, I will be starting a new series of video segments labeled Durian Encounters, in which I will record people's first encounters with this "King of Fruits" as it is known as.

For any of those not in the exotic know, Durian is a dangerous-looking, hard shelled, spiky fruit with a particularly creamy, custard flesh within it. Since the first time I had it a couple of years ago, it has enticingly stank its way into my heart, eating it as much as I can afford since it is quite pricy due its exclusive Asian origin (Usually $3-$4 = $27 each average) a pound; smallest ones weighing around 5-6 lbs)

Actually illegal in its raw state in the U.S up until a couple of years ago, they finally allowed the Morn Thang variety from Thailand--the most common--to be imported and sold fresh rather than frozen.

The only Kryptonite to the Super--weird food---Man Andrew Zimmern of Bizarre Foods by the way..

...definitely on my list of "Death Row" or "Desert Island" foods.

The lovely Tania Janice Hernandez of Alhambra High School:

Durian fruit is available in most Chinese Markets (Shun Fat, 99 Ranch) even in a couple of small markets in Chinatown, usually showed off in sidewalk.

To get just a feel for it (in a drink, cake, dessert etc.) most Vietnamese pho places will have it in shake form. Noodle Planet has it on top of sticky rice with Coconut! Swoon!

Might as well be a guest for my series while you're at it :)

Part-Time Food GPS: "The Glutster tackles Taste of dtownLA"

2009-08-03T12:20:00.000-07:00

EXTRA, EXTRA!

Read all about it!

Oh yeah, definitely tackled something...

Whittier Blvd. East L.A [Unity] Event: Live-Blogging

2009-08-02T13:49:00.000-07:00

Woke up today to alarming amounts of bass decibels, louder than the scariest of thunders, close to a Sonic Boom I am sure--as if Godzilla approached. Thumps penetrating deep, vibrating through everything, my apartments walls, glasses of water, thumps deep enough to feel pulsing through my epidermis, hell, even inner organs.

A commotion was happening outside, endless rows of priceless latino-powered Low-Riders lined up side by side, veteranos from all over East L.A walking nonchalantly along the strip, girls, food...the historic Whittier Blvd. festival right outside my house.

Male Latino dominated Low Rider culture, very common of old East L.A ex-gangbanging veterans; bornagains, dedicating all their money, time and and efforts to having the swankiest ride in town aka, as bragging rights. They form car cliques and ride around Whittier Blvd. occasionally--mostly on weekends--hitting switches for hydraulics and making sure they're bass thump won't shatter nearby windows.

In these Eastern, gang-territory separated wastelands, I will tell you firsthand, to see everyone united like this is truly a awestrucking spectacle.

Unique street food vendors come out exclusively for these seldom events, celebrating all latino cultured influences; grease of all backrounds--tacos, pupusas, fried plantains--united as well.

Much history has happened on this asphalt: Zoot-Suit Riots, Drive-By's and now...solidarity.

The City of East L.A has actually taken its first steps to become just that, their own seperate city and entity.

East Los born, bred, proud.