If Los Angeles had an official food, it would undoubtedly be the taco. And to feed LA’s incessant need for 24/7 snack-sized meat-filled tortillas, there are seemingly thousands of mobile taco delivery vehicles (aka “taco trucks”) across the megalopolis, each with its own interpretation of the classic dish. For those on a budget, taco trucks make for cheap, recession-friendly but delicious eats—usually not much more than a buck per item. And for food lovers everywhere, the lively online and offline discussion among aficionados shows that taco truck culture is about being part food critique and part political activist with just a little bit of hungry thrown in. Highland Park, in the northeast part of the city near Eagle Rock and Mount Washington, is the city’s proverbial taco capital, and that’s where we start this episode of Good Food. Join our host, Evan Kleimain, to learn about the most common taco flavors—from the classic “al pastor,” to the more adventurous cabeza (beef head and cheeks) and lengua (tongue). Then we head west to Venice Beach with Eddie Lin to sample the ultra-trendy Kogi truck where the Shin-Manguera family and chef Roy Choi bring gourmet Korean-inspired tacos to hipsters across LA, and still at only a piece. Applauded for both their stellar menu as well as their high-tech savvy, you can get up-to-the-minute location data on the Kogi fleet at twitter.com Or go to www.kcrw.com to learn more about this episode and taco truck culture in Los Angeles …
Video Rating: 4 / 5
