Amid the Rubble of the Palisades Fire, Taco Trucks Feed the Recovery
'Food trucks are like first responders,' said Rodolfo Barrientos, the owner of the Gracias Señor taco truck. 'We're able to get nourishing food, not pre-prepared, where the need is.' He looked out at the smoke-scarred rubble of what was once a Ralph's supermarket and added, 'It's sad food trucks are not as accepted as they should be.'
In tourism advertising and popular media, taco trucks are celebrated as Los Angeles's mascots. But they are a rare sight in the downtowns of exclusive neighborhoods. In 2024, Ralph's threatened legal action against him, accusing his customers of using its parking lot, although Mr. Barrientos had parked his truck outside the grocery store on Sunset Boulevard for years without complaints.
In the aftermath of the fire, he's returned to this parking spot to serve the new arrivals and his former regulars alike.
One former regular, Jaden Tash, stopped by to get a surf-and-turf burrito. He discovered Gracias Señor when he was a student at Palisades Charter High School, known locally as 'Pali High.' When he came home from college to his mother's house, which still didn't have water service, the truck was his first stop.
Want all of The Times? Subscribe.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
26 minutes ago
- Yahoo
‘It was very magical': Former Grand Canyon Lodge employee mourns its loss after wildfire
According to the park superintendent, the fire destroyed multiple structures, including the Grand Canyon Lodge, the only lodging inside the park's North Rim. When former Grand Canyon Lodge employee Jody Brand heard the news from her son, memories of her time there came flooding back.
Yahoo
31 minutes ago
- Yahoo
Reader wonders about a little slice of history in downtown Rochester
Jul. 14—Dear Answer Man: I have heard there is a museum in downtown Rochester called the Veterans & Emergency Services Museum. Can you, and/or your various minions, find out where it is located, and a little more about it? — A History Buff. Dear Buff, Well, if you know the name, then you are already way ahead of most people in Rochester. And since a trip through the internet shows you actually have a connection to this place, I think you're looking for a little publicity. The Veterans & Emergency Services Museum, the brainchild of — among others — the late Tom Hosier, is dedicated to those people who, frankly, run toward disasters and dangers rather than away from them. Sherry Irvin, the museum's board vice president and a former EMT, said the museum is hoping to grow in the future from its humble, yet noteworthy, beginnings. For starters, the museum is located on the ground floor of the Hilton Rochester at 10 E. Center St. But Irvin said she and the board are hoping to develop partnerships with Mayo Clinic and the History Center of Olmsted County to be able to either find a new, larger space or places where more exhibits can be shown on a permanent or even temporary basis. "We're going to be changing our display for a Korean War display," she said, adding that the museum owns multiple uniforms from every branch of the military, plus other tools and even old K-rations. From law enforcement, firefighters and first responders to our men and women in the military, Irvin said she believes we need to do a better job of honoring their hard work and sacrifice. "They see the worst of the worst," she said, adding, "Without the veterans, we wouldn't have the rights that we have today. We need to honor those that kept us safe." With recent news of folks who saved people during the flooding in central Texas, not to mention our own firefighters, law enforcement, first responders and veterans right here in Southeast Minnesota, Answer Man concurs. Irvin said they get a lot of positive response from visitors who stay at the hotel when it comes to the museum, but "not a lot of people in Rochester know about it." So, next time you're there, stop by. Irvin said you can read all the explanations and take in the exhibits in about half an hour. And it's free of charge, though if you go to the museum's website at they'll happily take a donation. Honor your curiosity by sending questions to Answer Man at answerman@
CNET
an hour ago
- CNET
Are You Seasoning Your Meat Too Soon? I Asked Chefs About the 7 Biggest Grilling Mistakes
If you feel like you're still winging it every time you fire up the grill, you're not alone. Unlike stovetop cooking, grilling is a seasonal sport. It hinges on sunny skies and more daylight, which means the window for outdoor cooking practice is limited in many parts of the country. Even if you feel like you have the hang of the hibachi, you may be underwhelmed by your own efforts and wondering why your steaks are subpar and your burgers are just OK. It could be one of several common grilling mistakes that include moving meat too much once it's on the grill, seasoning too early and not properly cleaning the grates. To find out what the biggest grilling blunders are and how to avoid them, I spoke with experts on the matter -- chefs. Here are seven grilling mistakes you might be making, with suggestions on how to beef up your grilling game. 1. Not properly cleaning your grill grates We have a guide to cleaning your grill, a task you should complete after every session. Taylor Martin/CNET Before you even get the heat going, consider the condition of your grill grates. Last year's caked-on proteins don't count as extra seasoning and may be contributing to off flavors and textures. "It is essential to prepare your grill surface prior to cooking by properly cleaning it and lightly oiling it," says Brian Sullivan, executive chef and vice president of Culinary & Beverage Innovation at Red Robin. "If your grill grates are dirty or your grill surface is dry, your meat and vegetables can stick or develop an uneven sear," he says. "You should preheat your grill for 10 to 15 minutes and utilize a grill brush to remove residue." Use a pair of grill tongs and a paper towel or clean cloth to apply a light coating of a neutral, high heat cooking oil such as avocado or canola to the grates. 2. Not pre-heating properly Preheating your grill is essential for achieving that coveted crust without overcooking the meat. David Watsky/CNET Speaking of pre-heating, do it like you mean it, regardless of whether your grates need cleaning. "A cold or unevenly heated grill causes food to stick, cook unevenly or dry out," says Chef Antimo DiMeo of Bardea Restaurant Group in Wilmington, Delaware. "You also miss out on proper searing and it's that crust that equals flavor when you grill." DiMeo suggests preheating your grill for at least 10 to 15 minutes with the lid closed until it reaches the proper cooking temperature, usually 450 to 500°F for high heat. The heat will decline somewhat once you open the lid. 3. Seasoning too soon You don't need to season your meat hours beforehand as the salt may start to cure it. Chris Wedel/CNET Marinades and dry rubs can create tremendous flavor but for simple salt and pepper, hold off on seasoning until the last minute. "Only season the outside of the meat right before it goes on the grill," says Sonny Ingui, executive chef at Philadelphia's Urban Farmer. This goes for whole meats like steaks so that moisture doesn't get drawn out and wet the surface, but also for burgers. "Don't mix in the seasoning beforehand or you may start to cure the meat," says Ingui, and create a texture that's more like meatloaf than burger. 4. Moving the food around too much Try to leave that meat alone until it's time to flip. David Watsky/CNET High-heat grilling is a relatively quick cooking method but patience is still needed to develop the smoky char or definitive grill marks that you want. "You need to let the food develop a crust before flipping," says DiMeo, "which usually takes three to five minutes depending on the thickness of the protein and the heat." Most proteins need little more than a single flip, plus one rotation for those cross-hatched grill marks. Resist the urge to constantly check for those marks by flipping, or moving everything around constantly. "Moving prematurely prevents proper searing, leads to uneven cooking and increases the risk of tearing the protein or losing moisture," he says. 5. Not managing the heat correctly Not everything needs to be cooked over direct heat. David Watsky/CNET Not everything needs to be on the highest heat all the time when grilling. "I would say the single biggest mistake people make when using the grill is heat management," says AJ Capella, executive chef of Summit House in Summit, New Jersey. "It seems to me that so many people associate grilling with fire for obvious reasons but this usually leads to using much too high of a temperature. When people grill over super high heat it causes the flames to flare up and makes the outside of the food char. These flare ups cause the oil on the outside of the food to burn and you get a charred, bitter flavor." Furthermore, you should be creating different temperature zones within your grill, and not relying entirely on direct heat for everything. "High direct heat can scorch the outside while leaving the inside raw," says DiMeo. "Start thicker cuts or bone-in meats on the indirect side to cook through gently, then move to direct heat for a final sear." He suggests setting up a two-zone grill: one side with high direct heat, the other with indirect heat. Indirect heat refers to that which isn't coming directly from the coals or gas. It could be an upper level of grates or the side of the grill away from the heat source. 6. Using too much oil An inexpensive oil sprayer can stop you using too much. Wonderchef Besides the light coating on the grates themselves and the natural fat in the food, grilled items shouldn't be dripping with oil or a marinade when they take to the grill, which can affect the heat and their flavor. "The oil dripping off can also cause flare ups," says Capella. "If the fire flares you should immediately move the food away from the flame. It gives off a very off-putting gas flavor." 7. Not letting the food rest Not letting meat rest before slicing it is one of the most common grilling errors. John Carlsen/CNET Animal proteins need a moment between the grates and plates, whole meats and ground meats both, which helps them retain their moisture and tenderness. You may instinctively do this for whole cuts, but it's important for burgers, too. "When you don't let a burger patty rest, its juices will run out of the patty as soon as you bite or cut into the burger and the bun will become soggy," says Sullivan. "When the patties are done cooking, place them on a plate or cutting board and let them rest for three to five minutes before assembling." For more barbecue intel, see the 7 foods you should never grill and learn how to clean your grill properly for tastier eats.
