Sure even Vince Neil has a taco spot these days, but little compares to these chef-engineered examples.
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Andrew Lujan's new space will only feature Mexican wines and craft beer.
Every Tuesday, the meat-free will have two meat-free Mexican options.
The restaurant will add 40 more seats, along with draft beers, Baja wines, and bottles from Mexican-owned, NorCal wineries.
"I'm not a hater, I eat SPAM."
The creative Mexican restaurant introduces some cross-cultural influences in its uni chile guero relleno.
Flavors both innovative and classically comforting marked this unique food and wine pairing at Downtown's Union Station.
Tricia Neale Vuagniaux is the latest restaurant owner to tear into the truckin' scene.
L.A. Weekly talks about Tasting Kitchen, bacon-wrapped bacon, and duck carnitas one more time before 2011 arrives.
L.A. Times is charmed by the rustic approach of the Italian cheese and wine restaurant, while L.A. Weekly loves the "shotgun wedding" of Mexican and European cooking.
Don't be completely surprised if Wolfgang Puck's next restaurant is a simple taqueria.
Thomas Keller scores three stars from the L.A. Times.