Sure even Vince Neil has a taco spot these days, but little compares to these chef-engineered examples.
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Fig chef Ray Garcia won the pork cooking competition, while hiding his identity under a Mexican wrestler mask.
The Cinco de Mayo bash includes tequila and mezcal slushies and a barbecue prepared by Christian Page of Short Order.
Pinot noir, natural sodas, sake, and bottle-conditioned cocktails are available across L.A. from some of our favorite places to eat.
Available in both a Chardonnay and Pinot Noir, the label fittingly sports an adorable cartoon pig.
Besha really likes Sassafras
Pork belly served eight ways, Iberico raw and in ice cream, and crispy pig head croquettes await.
Fig chef Ray Garcia is providing some exclusive bites that recall Baja.
The grills came out in honor of the magazine's annual restaurant awards.
This contrived surf shack for private parties will feature a menu from the hotel's standout restaurant, Fig.
An endless supply of sparkling wine and juice is just what the doctor ordered.
The FIG chef used to be the chips and salsa man at Chuy's Mexican Restaurant.
Matthew Woolf takes a hyper-local stance reminiscent of his former workplace.
30 chefs were each united with a farmer to highlight peak produce in engaging small plates.
Despite a slow start, the event proved itself to again be one of the city's best in terms of dishes.
Sorry kids, it's 20% every time. Yes, EVERY time.
Downtown has a new Peruvian, while the Westside's prized taqueria will double down with a second neighborhood location.