SGLA About Town: New Posts on LA Magazine's Digest and Dine LA Plus Club Tengo Hambre in Sunset Magazine

The hall of carnes asadas at the Tlacolula Market in Tlacolula, Oaxaca.


Los Angeles has the third largest Oaxacan restaurant scene in the world, and the Oaxacan carne asada tradition--yes, they do grilled meats, too--is alive and kindling at the tables of your local Oaxacan restaurants. Check out La Parrillada Oaxaquena in my latest Essential T for Los Angeles Magazine's Digest.    

Head down to the Pico Rivera Sports Arena this Sunday for the Festival Colombiano and find out where to get the best Colombian cuisine in L.A., also on Los Angeles Magazine's Digest.


My Roving Supper Club, Club Tengo Hambre, a partnership with Jason Fritz, and Antonio and Kristin Diaz de Sandi was mentioned in a Sunset Magazine article as one of the 8 best things to do in Tijuana. Take a food adventure with us to Baja California and with our new branch in Mexico City.    


It's Restaurant Week at Dine LA, so I hope you're out there supporting Los Angeles restaurants; while you're at it, here's my guide to the best lobster rolls in Los Angeles, and here's an oldie but a goodie for this hot weather, my Dine LA Ceviche Lover's Guide.

La Gran Parrillada on 5/17 at La Plaza de Cultura y Artes: Chefs Javier Plascencia, Carlos Valdez, Eloy Uribe, and Dante Neuquen Put the Spotlight on the Sonoran Grill

In Mexico, as in Italy, China, Japan, and France, every region have similar foods and dishes that are transformed and prioritized by local customs--every state has mole, but some states emphasize it, like Michoacan, Guerrero, Oaxaca, Puebla, and Estado de Mexico. Every state prepares seafood, but Nayarit, Sinaloa, Sonora, and Baja California take it to the next level with preparations that highlight the superior product. And every state grills but none like the northern state of Sonora where quality steers and a dedication to fire make carne asada a sacred tradition--Oaxaca has mole,  Hidalgo has barbacoa, Jalisco has birira and Sonora has the parrillada, or grill. Four chefs have journeyed north of the border to bring a true taste of the Sonoran grill.

This Saturday at the Hola Mexico Film Festival's Gran Parrillada at La Plaza de Cultura y Artes, from 12pm-5pm, chefs Carlos Valdez (Buffalo BBQ, La Paz, B.C.S.), Eloy Uribe (sb2, Hermosillo, Sonora), Javier Plascencia (Mision 19, Tijuana, B.C. and Bermejo, Hermosillo, Sonora), and Dante Neuquen (Neuquen Restaurante, Monterrey, Nuevo Leon). Valdez and Uribe are from Sonora, Plascencia has recently opened a modern Sonoran restaurant in Hermosillo, and Neuquen cooks in another great northern state, Nuevo Leon, and comes from one of the top grilled meat countries, Argentina.  This is an Olympian grill team.

Each chef will prepare their own parrillada, or grill plates to be served with a sobaquera tortilla and Mexican wine from Baja California.

This is a once in a lifetime chance to experience top Mexican chefs on the Sonoran grill, and even more amazing is the addition of a traditional sobaquera artisan, making the famous giant, and thin flour tortillas from Sonora that are essential to the cuisine.  

If you hurry, you can get a discounted ticket on guilt city from now until May 14th at noon, and after that just go to the ticket link.


Gran Parrillada
Saturday May, 17, 2014
Noon-5pm
$45 per person