Even better!
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For me La Guera is an exemplar of what a neighborhood taco spot should be, simple but made with care: tortillas handmade, asada grilled over coals, choricera bubbling. Probably wouldn’t warrant a drive across town but good nonetheless.
Frontera made me wonder what makes a destination taco and what mine are in LA. I have a personal bias against composed tacos, though that’s the TJ style en vogue. I find 1986 hit and miss and Joy’s social media shtick obnoxious but I do like the salsa bar there.
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I didn’t realize that Tacos La Guera had dozens of locations and was part of an overall empire who apparently owns the biggest territory fleet in all of LA.
This video pulled the curtains back and had some pretty cool info I didn’t know about
Their segment starts at 26 minutes
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Fascinating! Also now I need one of those La Guera sleeveless vests with the patch.
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holbox, maybe guerilla
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Place called Park pizza opening at 34 and Verdugo. No idea who this is affiliated with. I’m their 19th follower on Instagram lol
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Anyone know the deal with Zero Fox on Ave 46 and York?
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Mexican-American food.
Interesting to see a fresh take on Mexican-American. There’s been a little new school Italian-American thing in NYC/LA these past few years. Wonder if this will catch on. A lot of these old school sit down Mexican-American places will probably fade away. Americanized food can be great.
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I’ve gone to Modu back to back days. Evidently pastries are selling out by ten. To actually get to choose what you want, get here by 8 supposedly.
Add this to foundry as places on York that I’m not willing to be on the streets early enough to get pastries.
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Yeah, that place is on fire.
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FWIW — Foundry baked goods are sold at Kumquat DTLA. I don’t care for them.
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Fondry baked goods are also sold at Loquat in Cypress Park (unsurprisingly).
I got baked goods from Jiyoon, the baker-owner of Modu, several times from her various pop ups over the last few years. They have been consistently good. I imagine the hype around Modu will calm soon and then it will be easier to stroll in and get baked goods without getting there at 8am. I plan to wait until that happens, because the baked goods, while tasty, are not “wake up at 7 and drive to Highland Park” tasty. 
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I told myself i could stomach a 10 minute wait for Modu on my way to Costco gas at 830am. Line already looked at least 30 min. Hard pass until the hype cools .
Though the temperature at Fondry has cooled noticeably, wait times still look way too long for my patience.
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I was 8th in line this morning at 7:45am at Modu: Professional and courteous service.
Delicious pastries with interesting textures, and excellent pulls on the caffeinated beverages.
By the time I was done eating (around 8:35am), the line was 40-50 deep.
Breakfast Bang Bang at Bagel + Slice (up the street):
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Nice! I think Bagel & Slice’s bagels are underrated. Love their style.
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Modu just announced that they will be limiting pastries to 4 per customer for the time being.
ETA: On second read of the IG post, it seems this may just be a limit for today. We’ll see if they keep it in place.
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First in line at 745am. 7 minutes have elapsed and there are now 10 people behind me including my girlfriend
EDIT: The Bounty.
Perilla lime tart
Kabocha persimmon cake
Ssuk (mugwort) pound cake
Misugaru cookie
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How was it?
Didn’t think there would be such a demand for Korean inspired pastry.
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In order of preference, all ranked high:
Mugwort cake. The fresh vegetal notes worked super well with the dense and slightly buttery crumb.
Kabocha persimmon: better than pumpkin pie, so i could i crush three of these easily. Squishy and moist crumb.
Misugaru cookie: regular, solid delivery on the goodness. Savory miso with the sugar. Crispy top.
Didnt try the perilla tart since it was saved for gf’s parents.
The proprietor has been doing pop-ups for a long long while now; i first tried her misugaru cookie, which is of some longstanding repute. But If im being my most cynical, i would hypothesize that the shop’s popularity also benefits from the momentum of the recent culture-industrial upswing of many things prefixed “K-”. Even the croissant presse at Fondry appears to be a Seoul-borne phenomenon.
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