Lines form at birria and barbacoa stands as the sun rises, but cooks set up hours beforehand, patiently roasting meat and stirring pots of rich consomé. In Arleta, one fourth-generation taquero raises ...

Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...

Underground pit cooking is one of the treasured practices of pre-Hispanic Mexico. Today, that tradition still exists in barbacoa (mostly lamb), in cochinita pibil (Yucatan pork), in the mezcales of ...

Just a few blocks from historic downtown Glendale, antique cars rolled by as kids chased a chihuahua down the street. Ladies carried bags of clothing into the Coin Less Laundry. And, in between the ...

Los Angeles was at the center of the great birria taco boom that took the country by storm just a few years ago. At some point, it felt like everyone under the Southern California sun was dunking ...