Saigon Deli Restaurant

1 mile, 21-min walk

1 mile, 21-min walk

0.5 miles, 11-min walk

Carnitas Tacos with nopales (sliced cactus pads) at Los Cinco Puntos

1.4 miles, 30-min walk

1/4 cup (1/2 stick) butter

1 cup milk * Preheat oven to 450 degrees

8 small white or red boiling potatoes (about 1 1/2 inches in diameter) 3 teaspoons salt 1 1/2 teaspoons black pepper 4 sprigs fresh or 1 tablespoon dried rosemary 1 (3- to 4-pound) whole chicken * Preheat oven to 425 degrees

4 more states report cyclosporiasis outbreak. Here’s how the fda does a traceback investigation

I ate literally hundreds of burritos over 10 weeks

The Sig Burrito (left) and the bb burrito at Sobuneh in West Hollywood

1.3 miles, 29-min walk

1 gallon canned white hominy Juice of 1 medium lemon plus optional extra lemon wedges for serving Freshly chopped cilantro for serving Wash tripe thoroughly and trim off excess fat. Cut into 1-inch squares. Separate pig’s feet at joints. Rinse the cut tripe and pig’s feet and place in large pot. Add water, onions, garlic, chili powder and oregano and season to taste with salt. Cover and let simmer, stirring occasionally. After 4 hours, add hominy and lemon juice, plus more water if needed. Continue to simmer another 2 hours for a total of 6 hours or until meat is tender. To serve, ladle into bowls and garnish with chopped onions, chopped cilantro and pinch of oregano

hiding his birria

0.5 miles, 11-min walk

0.3 miles, 6-min walk

0.4 miles, 8-min walk

Rosa Parks Station

0.1 miles, 2-min walk

The burger is the only main course offered at Franklin Lounge and can be paired with a martini for $28. 16 burger and drink deals for when you need an adult happy meal

The Big Ben from Pie’n Burger in Pasadena

A Poke bowl of ahi shoyu and Papa Bid, or lemongrass, salmon at Ry’s Poke Shack in Pasadena

Californian icon Hot Dog on a Stick is plotting a comeback with a new owner, new outlets and new meats on sticks

2 cups chopped onions, plus additional for serving 2 heads garlic, minced ½ cup chili powder 2 tablespoons dried oregano, plus extra for serving

1/2 cup olive oil Reserved watercress leaves * Combine vinegar, water and salt in jar. Screw on lid and shake until salt dissolves. * Trim roots from green onions. Chop onions and add along with olive oil and reserved watercress leaves to jar. * Fasten lid again and shake well. Dressing will look cloudy after shaking, which means it is thoroughly mixed