"Add to this the fact that Los Angeles is spread out over 453 square miles, inclosing within its city limits sheep and cattle ranches, virgin forests and mountain ranges, as well as Hollywood and at least 25 to 30 small towns and you begin to get the idea of what a difficult task it is to build any kind of community feeling! The only fertility of such a soil was the kind on which grew radicals, cultists, utopians and fanatics." Ralph Hancock, "Fabulous Boulevard."
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The chorizo is made with coarse ground pork butt, shoulder, and dried chiles. No adobo, paste, or nitrates are used for it compared to other chorizos that will add those elements for flavor and coloring. This emerging chorizo master is so proud of his Zacatecano roots that he even sources the string to tie the links from Zacatecas, too.
These infused pre-rolls are a great way to take cannabis consumption to a level that borders on a psychedelic experience. One of these puffs like a cigar and another is inspired by the 90s, and the other one is a reminder of how hashish is forever.
Plus fancy French soft serve Magic Shell sundaes, Yemeni whole fish, "fish fries," and a South Korean coffee shop giving Quentin Tarantino a run for his money.
Inspired by Los Angeles's diverse food cultures, the Mar Vista corner market offers a wide variety of multicultural snacks, pantry staples, and prepared food, in addition to an impressive breakfast and deli menu by Chef David Kuo.
