BY CECILIA PADILLA-BRILL
In search of perfect organic corn tortillas, chicken shawarma tacos now serving in Boyle Heights and City Terrace gets a taste of vegan Mex. Read on for more Shopper & Diner news.
Have you ever wondered what goes into making the perfect organic corn tortilla? Ricardo “Rick” Ortega of Kernel of Truth Organics in Boyle Heights explains how to do it in Los Angeles Magazine. The process, an ancient Mesoamerican technique called Nixtamalization, takes quite a few steps, patience and expertise. With these attribute, it’s no wonder that Ortega distributes his tortillas to some of Los Angeles’ top Mexican restaurants, including Guerilla Tacos, Gracias Madre and HomeState.
Arabesque Oaxacan cuisine is what’s on the menu at X’tiosu Kitchen in Boyle Heights, the Los Angeles Times reports. Pronounced sh-tee-oh-sue, the unassuming eatery presents a menu dominated by Mediterranean fare that is accented with Oaxacan flavors. X’tiosu means thank you in Zapotec, which is the native language of Felipe and Ignacio Santiago, co-owners and “journeymen cooks” of X’tiosu Kitchen. Expect Oaxacan style hummus, Oaxaca salad and chicken shawarma tacos. X’tiosu is located at 923 Forest Ave. in Boyle Heights.
Doomies Next Mex Express has launched in City Terrace. The cheap eats vegan spot offers wet burritos, regular burritos, tacos plates, fiesta bowls and solo tacos for less than $8. The restaurant is a sister spot to Doomies in Hollywood. Doomies Next Mex Express is at 4140 City Terrace Dr. in City Terrace.
Wood Pizza in Silver Lake is seeking city and state approval to serve a full line of alcohol. The pizzeria currently serves beer and wine. Wood is at 2861 W. Sunset Blvd.
That’s it for this week’s Shopper & Diner Report!
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Cecilia Padilla-Brill is a communications writer and journalist. She writes news, health, education and feature stories. Cecilia is currently working on her first novel. She has lived in Echo Park since 1999.
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