World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Los Angeles' Koreatown in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 21, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Roy Choi created a brave new world of gastronomy almost single-handedly with his Los Angeles-based Kogi BBQ taco truck.
A Korean-American who grew up on the fringes of Mexican and hip hop culture, Choi's food reflects a new American idea of natural fusion - culinary influences that grew up next to and with each other.
In this episode of "Parts Unknown," Anthony Bourdain examines the meeting point of Asian, Latino, Mexican and even Bangladeshi culture in modern L.A. Koreatown.
Sauce: Just the word whets the appetite.
And few are the places where the sauce is as rich, wonderfully complex and painstakingly prepared as the mole of Mexico.
Simply put, it’s a chocolate sauce. But it’s more than that - so exquisitely prepared with different chili peppers, cloves, anise, tomatoes, tomatillos, garlic, clove, dried fruit, nuts and a varying number of other ingredients.
You are at the mercy of bartender Matt Biancaniello when you order a drink at the Library Bar in Hollywood's famous Roosevelt Hotel.
Biancaniello makes his drinks "Omakase" style - a Japanese term that means the customer and bartender work together to make a special experience. The customer details his or her flavor profile and the bartender chooses all the ingredients and the alcohol to complement them.
"The way that we work now is we don't have a cocktail menu. I wanted the customer to have that personal experience. I'll say to them, 'What kind of flavors do you like?' and make a drink based on what they tell me."
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Los Angeles' Koreatown in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 21, at 9 p.m. ET. Follow the show on Twitter and Facebook. This piece originally ran in 2010, but we're sharing again as part of Bourdain's exploration of L.A.'s vibrant food truck scene.
On a well-lit street in Los Angeles' Venice neighborhood, a crowd of thirty-somethings wait in line. It's not for a club. They're waiting to order food at one of the trucks in the club's parking lot.
Los Angeles has a long tradition of mobile food service. After all, this is a city often defined by its obsession with restaurants and automobiles. Trucks serving cheap, delicious Mexican style tacos and tortas have been around since the 1970s and remain a vibrant business.
There are around 6000 food trucks in Los Angeles, according to the Los Angeles County Health Department, and the last few years have seen a new wave of food trucks arriving and taking advantage of social media to alert customers to their changing locations.
A nightly makeover creates LudoBites - a guerilla-style, pop-up eatery in Los Angeles that sells out six weeks of reservations in less than an hour.
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