Liquid Meat, the very name of this four piece band captures its essence; it is nasty and beguiling. Tormenting Tempest’s miniscule stage in leather pants, industrial boots, and extreme variations of the rock man’s mane, Liquid Meat inspired paradoxical sensations n me—yuck and yum. As defined by Bavarian singer/songwriter Freddie Mack, the Meat's genre is “rock n’ rolla served with a side of punk and delicious metal sauce.” These beef cakes are certainly provocative, tender, and juicy. If you want some fresh carne, this is where to get it. I am convinced little can be more entertaining than Liquid Meat, and I’m gonna tell you why.
The 20-something year olds of Liquid Meat attract a wide range of loyal listeners. It could be the healthy sausage selection in this group. Sound appetizing already? In addition to the aforementioned German, there is Polish Jack Panther on guitars, Chicano Jonathan Rangel on drums, and also reppin’ the grand nation of Aztlán is Alan the Epic on bass. Kielbasa and chorizo all in one rock n’ roll band? I don’t know about you, but I’m salivating. Due to this rockin’ assortment, brown babes and white, leather-clad heterosexuals alike pour in on a Sunday night in WeHo to catch the instrumental “Evil Intro” rolling the red carpet out to the opening song, “Revolution”. You guessed it—this jam invokes a stand against authority. It is not only a resistance call against the iPod generation’s complacency, but also a political protest to the fear in our populace that the American government has successfully instilled.
Among the musical influences Freddie Mack cites is hip-gyrating, megastar Elvis Presley. Although AC/DC and Motorhead seem to more closely inspire and resemble his music in a conceptual sense, within a relatively contemporary rock genre, Elvis is appropriately invoked as a forefather to the purity of the rock n’ roll basis of Liquid Meat’s dimensions. In other words: power chords, big riffs, n' thick guitars. Don’t get me wrong, I wouldn’t hop scotch my way into one of their shows in bobby socks; it’s more hell-raising than Hound Dog. There is plenty hypnotic guitar drag alongside booming bass buildups, sprinkled with Rangel’s drum eruptions that make it sensationally metallic.
Let it be said that a Liquid Meat performance is, above anything else, loads of nocturnally induced, ground shifting, titty titillating fun…um, yeah, I wasn’t the only one with erect nipples. “2 4 1”, for instance, seems part rock n’ roll, part striptease jingle. If any dancer at the Seventh Veil were to ask me what song she should choose during her pole dance on an “A” night, I’d recommend this song. Why? Sit back and observe: “…I am hungry, and you’re what I desire. Just one taste will set my soul on fire. Come on, baby, feel my groove. I really love to watch your body move. Watching you I feel like a dog in heat....” If Liquid Meat doesn’t provide the finest intersection between saying “Fuck you” to authority and saying “Fuck me” to the bottom bitch at a Hollywood strip joint, I don’t know what does.
Out with their first full length album, Liquid Meat’s Beat the Meatles is produced by renowned Mack, whose résumé also includes the likes of Queen, Led Zeppelin, Black Sabbath, Rolling Stones, and many more canonical rock figures. In line with the philosophy of the meat, this masterfully recorded album is not available through the iTunes enterprise. Instead you can check out at the meatshop at www.liquidmeatlocker.com.
I’m a globetrotting, pen and ink loving LA woman doused in honey but oh so very raw, raunchy at my finest, and certainly straight up. I’m just as likely to quote Theodore Dreiser—"The old melancholy of desire"—as I am to rap to some Khia and tell you what to do to my neck and back. Of course, I love tacos. My mom still makes the best I’ve ever had. Actually, there was that one time in Mexico City that my stance on this matter nearly changed, but I got car sick and threw up in my cousin’s 1987 VW bug, so that taco de carnitas did not seem so tasty on the way out. Here’s to life: L’chaim!
The month-old strip mall taquería in Anaheim make all their flour tortillas from scratch using both lard and butter, resulting in an extremely tender vehicle for their juicy guisados like carne en su jugo, carne deshebrada, chile colorado, chile relleno, and chicharrón. Every tortilla is cooked to order, too.
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