Skip to Content
Poetry

‘Under the Lights of a Taco Truck,’ A Poem to Celebrate Jonathan Gold’s 61st Birthday

Art by Joaquin Hernandez.

[dropcap size=big]T[/dropcap]o honor Jonathan Gold don’t write

him a poem or an essay. Don’t talk

about your favorite restaurant.

To honor Jonathan Gold is to learn how

to navigate from Westside freeways

to strip malls in the San Gabriel

Valley; is letting your tongue travel

from Manila to Calcutta all in one day;

it means you know the taco is life

wrapped in a tortilla.

To honor Jonathan Gold you have to recognize

the seas and borders that recipes crossed

to make it inside a restaurant; you have to

think about tired hands

in the San Joaquin Valley picking garlic;

you have to remember the Brown bodies

in the kitchen; you have to leave

a proper tip—not another Yelp review.

To honor Jonathan Gold visit a fancy taco

spot in the Arts District. Sit across

from a woman, look into delicious eyes and

say: the sourness of the feta cheese on these sweet

potato tacos overpower the sweetness.

To honor Jonathan Gold there has to be a table

where food is shared, not worshiped;

or, a picnic at Hollywood Forever Cemetery;

or, under the lights of a taco truck on a

South Central street. So, text your friends,

invite them to dinner, and order

everything on the menu.

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

The 13 Best Tacos In Boyle Heights

Boyle Heights is arguably the city’s most important local taco galaxy in the larger taco universe that is Los Angeles. Remember, this is Boyle Heights! It's not East L.A., and it is most definitely not just some vague place known as “the Eastside.”

May 16, 2024

Here Are All the Restaurants (and the One Taquería In the Entire Country That Got a Star) On Michelin’s First Ever Mexico Guide

Europe's Michelin Guide recognized both Baja Californias, Quintana Roo, Mexico City, Oaxaca, and Nuevo Léon. Most of the usual nice restaurants got stars, but there were some questionable omissions. Also, in a country teeming with life-changing street food, only one taquería in the entire country was awarded "1 star."

May 15, 2024

Meet The Underground Chorizero Making Handmade Zacatecas-Style Chorizo That’s ‘Too Spicy,’ According to Other Mexicans 

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.

May 14, 2024

Nug Report: Three Infused Pre-Rolls for the Cannabis Connoisseur 

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.

May 10, 2024
See all posts