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Javier Cabral

Javier Cabral

Javier Cabral is a food culture and punk rock reporter born and raised in East Los Angeles and the San Gabriel Valley. He is an official Restaurant Scout for Jonathan Gold at LA Times and a Producer at KPFK's Pocho Hour of Power. He's been writing professionally since he was 16 years old.

In 2011, Javier published his first cover issue celebrating Mexican (Zacatecas) cooking for Saveur Magazine. It featured over a dozen of his family recipes.

He is the co-founder of Mexico Feeds Me, an ethnographic food tour service.

Javier Cabral
Article

Influential Eastside Beer Shop Ramirez Liquor Opens Tasting Room in Whittier

Latino millennials residing in East and Southeast Los Angeles communities like Boyle Heights, East L.A., Montebello, Pico Rivera, Downey, Whittier and beyond are some of the most active craft beer enthusiasts in the city.
Article

What Makes A Perfect Taco? Favorites from a Taco Madness Judge

A taco expert lays out all the elements that go into a gold medal-caliber taco.
Article

Traditional Mexican Lenten Foods Abound in Los Angeles

Long before the U.S. government dreamed up the idea of Meatless Mondays, Catholics around the world were forgoing animal protein (except fish, of course) every Friday during Lent.
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Article
Artbound

Metralleta de Oro: Bringing the Bling to Cumbia

The trio of young Mexican American DJs Metralleta de Oro specialize in Sonidero, an extremely rhythmic sub-genre of the Mexican, Central and South American cumbia genre notable for its thumping repetitive bass lines.
Article

Culinary Traditions Meet at Highland Park's La Tropicana Market

A Highland Park corner store, and the meat market within it, are creating a new kind of grocery store for a quickly changing neighborhood.
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BYOP: Bring Your Own Pots and Pans For Weekend Menudo in L.A.

Bringing your own food containers to stores and restaurants is nothing new in L.A. In some neighborhoods, it's the only way to get your weekend feast.
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A Greek-Style Tailgating Tradition At USC

While the procedure on game day is festive and seemingly easy, with a number of random inebriated USC students taking turns spinning the loaded spit and cheering anti-UCLA ballads for the duration of the cooking time, the actual preparation is long and...
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Article

Pasadena's 5 Best Indian Restaurants

Pasadena is no longer the franchise food wasteland it is so commonly reputed to be. In fact, it has grown to be an unofficial capital for Indian food.
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Micheladas: A Primer and Recipe

For the uninitiated, a michelada is a Mexican spicy beer cocktail typically made with Worcestershire sauce, hot sauce, Maggi sauce, lime juice; the glass is rimmed with salt and chile powder.
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Mexico Suspends GMO Corn, We Recommend Two Corn Tortilla Brands

Mexico has banned GMO corn. Corn is a staple in that country and in Los Angeles, so we found some tortilla companies that are already GMO-free.
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