A new law legally mandating the addition of folic acid to corn tortillas, despite a 12,000 year tradition of making them with just corn, water, and lime, just went into effect in California on January 1, 2026.
About the law: AB 1830, sponsored by physician-turned-Fresno Assembly Member Joaquin Arambula, makes it mandatory to add 0.7 milligrams of folic acid per pound of masa, which must be declared on nutrition labels.
Why it matters: Folic acid has been found to prevent neural tube defects in babies like spina bifada. In 1998, the FDA issued a mandate to include the supplement in enriched grain products such as bread, cereal, and pasta. It resulted in neural tube defects plummeting by 30% to 40% nationwide, based on CDC records. But it didn't apply to corn masa. The bill says that there's a higher rate of birth defects among Latina women, and that this is a matter of addressing health inequity.
What it covers: There are loopholes and exceptions to the new law, especially for craft molino owners and tortilla companies who work with only 100% nixtamal, in addition to other exemptions. In short, it only applies to cheaper corn tortillas made with corn tortilla flour, colloquially named “masa harina” in Spanish and made famous by brands like Maseca. This law also exempts flour tortillas.
Read on... to learn more about the new law and how chefs and local tortilleros are reacting to it.
A new law legally mandating how corn tortillas can be made, despite a 12,000 year tradition of making them with just corn, water, and lime, just went into effect in California on January 1, 2026.
AB 1830, sponsored by physician-turned-Fresno Assembly Member Joaquin Arambula, makes it mandatory to add 0.7 milligrams of folic acid per pound of masa, which must be declared on nutrition labels.
The bill states that this addition of the synthetic version of vitamin B9 onto the lifeblood of Mexican cuisine is to prevent birth defects among Latina women.
The bill's "Findings and Declarations" section includes statements asserting a "disproportionately higher risk" and "higher rate of NTDs [neural tube defects] in Latino communities, saying it's "a symptom in the broader disease of health inequity.” Common types of neural tube defects include spina bifida.
La Princesita Tortillerías assembly line.
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Courtesy La Princesita
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La Princesita Tortillerías assembly line.
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Courtesy La Princesita
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Folic acid, in its synthetic form, is part of the top 80% of synthetic vitamins produced by China, according to a 2025 S&P Global report on the vitamins industry.
Advocates celebrate the bill as a win in fortified food equality since the initial push to put more folic acid in foods began in 1998, when the U.S. Food and Drug Administration issued a mandate to include the supplement in enriched grain products such as bread, cereal, and pasta. It resulted in neural tube defects plummeting by 30% to 40% nationwide based on CDC records. But that order did not include corn masa — until now.
However, there are loopholes and exceptions to the new law, especially for craft molino owners and tortilla companies who work with only 100% nixtamal, in addition to other exemptions. In short, it only applies to cheaper corn tortillas made with corn tortilla flour, colloquially named “masa harina” in Spanish and made famous by brands like Maseca. This law also exempts flour tortillas.
Maiz criollo doesn’t need any added vitamins
The new law took Fátima Juárez — owner of L.A.'s newest craft molino, Komal L.A., and a new mother — by surprise. The stand inside Mercado La Paloma was named one of the best new restaurants last year by Bon Appétit and home to the best taco in L.A., according to L.A. TACO’s own 69 best tacos of 2025 list.
“As someone who was recently pregnant and taking vitamins, I remember the flavor of artificial folic acid being very bitter,” Juárez tells L.A. TACO. “I also remember having a negative reaction — stomach aches and increased nausea — until I switched to an organic brand.”
“The second one [with folic acid] had a subtle taste of . . . something. It lingered longer on the palate than an old school tortilla, and turned too rubbery in my mouth. The difference was obvious — it contained folic acid,” he wrote in his weekly column in L.A. Times in May last year.
Fátima Júarez holds her molotes de platano.
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Javier Cabral
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L.A. TACO
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Komal's taco de costilla on Júarez's 100% nixtamal tortilla.
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Jakob Layman
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L.A.. TACO
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Juárez was initially confused and had to do her own research to find out that she was exempt from this new law as someone who works exclusively (and passionately) with 100% heirloom corn nixtamal.
Still, she understands the need for adding artificially-made vitamins and minerals to masa harina-based tortillas as a preventative measure. Tortillas made with Maseca and other highly processed instant corn flours use genetically modified corn that are known to be stripped of their natural nutrients for higher yield and pest resistance.
“This law is primarily for maíz transgenicos (GMO corn), which have higher sugar, pesticides, and are subject to more processing. The majority of masa and maíz that we see in L.A. and the U.S. are that,” Juarez says.
She says that she’s recently tried to eat less tacos made on the streets of L.A. in order to avoid eating GMO corn.
“As artisans using 100% maíz criollo, we are exempt from this law. We intentionally source pure limestone, sourced transparently from Puebla, as well. And let’s not forget that the pericarp in heirloom corn is full of calcium and more vitamins and minerals, naturally,” she says.
The tortilería CEO and senator that saved traditional corn tortillas from government overreach
Enrique Rodriguez, CEO of La Princesita Tortillería, first found out about Arambula’s bill when it was drafted during the 2023-2024 Regular Session last March.
He supported the goal of helping Latina women against health disparities, but he found the first draft to be “ambiguous and overbroad.”
He remembers the bill, as amended in May 2024, included all tortillas, even those made by small producers using 100% nixtamal. He immediately drafted an opposition letter to the senate health committee, which resulted in the committee’s hearing being postponed.
Maria Elena Durazo.
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Courtesy sd26.senate.ca.gov
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Monica Ramirez, President of La Princesita Tortillería, and Edward Ramirez.
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L.A. TACO
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Nixtamal tortillas are stone-ground with volcanic rock, such as this one.
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Courtesy La Princesita Tortillería
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La Princesita, founded in 1972 by Francisco Ramirez, an immigrant from Cuernavaca, Mexico, on the border of East Los Angeles and Boyle Heights, is one of L.A.’s largest manufacturers of tortillas and supplies “several hundred restaurants” he tells L.A. TACO, including some of the biggest players in L.A.'s taco universe such as Holbox, Guelaguetza, Chulita, Ramona’s Mexican Food, and Anajak Thai.
“Sometimes we don’t even know where our tortillas end up because they are sold through distribution companies,” he says.
The major impact wouldn’t have been in terms of flavor, it would have had a severe impact on our cultural identity by altering the ancestral practices used that define our product.
— Enrique Rodriguez, CEO of La Princesita Tortillería.
Thanks to the power of Rodriguez’s letter, which tabled the bill, he had time to have a discussion about his concerns with 26th District Senator Maria Elena Durazo, who heard him out. They both worked together to create multiple exemptions to the law to accommodate small tortillerías that work with nixtamal as well as restaurants that nixtamalize their own masa.
“In the early versions of the bill, there was no distinction between tortillas made with nixtamal and corn flour,” Rodriguez says. “The major impact wouldn’t have been in terms of flavor, it would have had a severe impact on our cultural identity by altering the ancestral practices used that define our product."
He credits Durazo for “singlehandedly saving traditional tortilla making in California.”
Rodriguez now has become an unofficial hotline for his tortilla producer peers across California, getting texts and messages from his competitors seeking guidance. As Rodriguez sees it, the greater good is keeping traditional tortilla making alive in California, so he responds clearing up the new law to those who are confused.
La Princesita Tortillería as a manufacturer is largely exempt from the bill for several reasons.
First, they primarily manufacture wet masa products where folic acid fortification isn’t mandatory. Additionally, they are predominantly a supplier to food facilities, which are categorically exempt from the folic acid fortification requirements of the bill.
The maiz criollo resistance continues
The news of California’s tortilla politicization is making its way down south to the birthplace of corn: Mexico.
Oscar Segundo, chef and co-owner of Xokol in Guadalajara (considered to be the first craft molino in the world upon opening eight years ago), comes from a corn-growing family in Pueblo Mazahua in the state of Mexico. He says California’s local government trying to force tortilla producers to add vitamins is “colonizing all over again.”
Chef Oscar Segundo of Xokol carrying 70 kilograms of corn grown by his family.
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Gilberto Hernandez
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L.A. TACO
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Xrys Ruelas, co-owner and chef at Xokol, in the corn fields in Mazahua, Mexico State.
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Gilberto Hernandez
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L.A. TACO
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“So you strip away nutrients from corn via using GMO corn and then you are told you need to add back on synthetic versions of nutrients? This all reveals a colonial mindset,” he tells L.A. TACO. “It’s like when the Spanish came and took away Indigenous Mexico Gods and told us to worship saints instead.”
Mexico is no stranger to the politicization of corn tortillas. The country established a law in January 2025 stating that Mexican farmers weren’t allowed to grow GMO corn on Mexican soil. But it was also filled with loopholes, allowing the import of cheap and mass-produced, U.S.-grown GMO to make corn flour tortillas and to feed cattle in Mexico.
That flooding of cheap, U.S.-grown GMO corn resulted in Mexican farmers protesting and shutting down highways across Mexico, demanding fair prices for their non-GMO corn.
“At the end of the day, tortillas are technical and precise, yet they’re ritualistic and an everyday food as well,” says Segundo. “Nixtamalizing activates nutrients if you’re using heirloom corn, so there’s no need to have to add synthetic nutrients.”
Arturo Enciso grinding fresh nixtamal at Gusto Bread in Long Beach.
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Jacqueline Ochoa
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L.A. TACO
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One of Gusto's most sold pastries are their "nixtamal queens" made with laminated sourdough and nixtamal.
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Jacqueline Ochoa
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L.A. TACO
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Back in L.A, Gusto Bread owner Arturo Enciso was initially confused and worried about the new law, as he and his partner, Ana Salatino, are getting ready to open a new craft molino in Downtown Long Beach this year.
“Requiring folic acid as a mandatory additive for tortilla manufacturers is unfortunate and represents a step backward,” he tells L.A. TACO. “It is my hope that California recognizes this as a significant mistake.”
“As a state, we should serve as custodians of this ancestral staple food, rather than influencing it with synthetic, man-made folate,” he adds.
Rick Ortega, co-owner of Kernel of Truth Organics, overseeing nixtamal tanks at his facility in Boyle Heights.
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Javier Cabral
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L.A. TACO
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Rick Ortega, co-owner of Kernel of Truth Organics, overseeing nixtamal tanks at his facility in Boyle Heights.
Officials recommend checking your vaccination status if you were exposed to measles.
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PATRICK T. FALLON
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AFP via Getty Images
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Topline:
The Los Angeles County Department of Public Health has confirmed its fifth measles case of the year. The person flew into LAX on Thursday, May 14.
Why now: The resident was traveling internationally and arrived at Tom Bradley International Terminal (Terminal B) at LAX on May 14 via Alaska Airlines Flight 1354, departing from Guatemala City. Anyone in the terminal between 6 and 8 a.m. that morning may have been exposed.
What's next: Public health officials say passengers seated near the infected traveler will be notified by their respective local health departments. They are working to find additional exposure sites that the traveler visited in L.A. County.
Those exposed could be at risk of developing measles one to three weeks after exposure. If you do develop symptoms of measles, officials advise you to call your doctor as soon as possible, and before going in, since it’s so contagious.
Symptoms include: High fever, cough, runny nose, red and watery eyes, and a rash three to five days after other symptoms.
Vulnerable populations: If you’re pregnant, have an infant, have a weakened immune system or are not immunized, call your doctor right away after possible exposure, even if you don’t have symptoms.
The bigger picture: According to the CDC, there have been 27 new outbreaks of measles across the United States this year, with 1,893 cases so far.
In 2025, there were 48 outbreaks across the U.S., with a total of 2,288 confirmed cases. Nine were in Los Angeles County.
Data center field engineers install new cables at the Sabey data center in Quincy, Washington.
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Megan Farmer
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KUOW
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Topline:
Data center builders don’t tell the public how much water they use, according to a new report — and the industry is encroaching into water-stressed and vulnerable communities.
Why now: The report, by the think tank Next10 and researchers at Santa Clara University, finds that planned data centers are spreading to regions reliant on overtapped groundwater and strained surface water, with potentially major effects in the Central and Imperial Valleys.
Why it matters: The researchers found that a patchwork of state, federal and local policies allows data center operators to avoid publicly disclosing their actual water use.
Data center builders don’t tell the public how much water they use, according to a new report — and the industry is encroaching into water-stressed and vulnerable communities.
The report, by the think tank Next10 and researchers at Santa Clara University, finds that planned data centers — the ganglia of artificial intelligence — are spreading to regions reliant on overtapped groundwater and strained surface water, with potentially major effects in the Central and Imperial Valleys.
But, reinforcing previous studies, the researchers found that a patchwork of state, federal and local policies allows data center operators to avoid publicly disclosing their actual water use.
California lawmakers tried to address this last year, but California Gov. Gavin Newsom vetoed the measure. Now, the legislature is trying again, with billsmandating disclosures about water use and planning.
“We have this huge build out, and we have very little data,” said Irina Raicu, who directs the Internet Ethics program at the Markkula Center for Applied Ethics at Santa Clara University.
Paired with California’s precarious water supplies, Raicu said, “It’s just not a good combination.”
Shaolei Ren, an expert on the environmental impacts of AI at UC Riverside who was not involved in the study, said the findings point to a much broader problem.
“Limited publicly available information about data center water use makes it difficult for communities, water providers and researchers to have meaningful public discussions and responsibly assess power-water trade-offs,” Ren said in an email.
Murky water use
Few environmental impact reports for California’s data centers were publicly available online, the researchers found.
Raicu and co-author Iris Stewart-Frey, a professor of environmental science, went looking for the reports, meant to assess and disclose a project’s impacts for both nature and people under the landmark California Environmental Quality Act.
They found almost none. The ones they did find were largely for facilities in the city of Santa Clara.
Through interviews with planning officials, they discovered that projects can slip through with little environmental review if they fall under certain size or water use thresholds, or if they meet a city or county’s criteria for other approval pathways. These include something called ministerial approval, which requires planning agencies to approve a project that meets local zoning and other standards.
Even for data centers that undergo more stringent environmental scrutiny, the researchers found that documentation is rarely available to the public.
In the few cases the planning documents were posted publicly, the information — on the data center’s owner or operator, size, type of cooling system, the amount of water used, whether it’s recycled or potable — was often “missing, contradictory, or vague,” the report said.
The researchers said they contacted water providers in areas where data centers cluster, seeking usage data. None responded.
A shift to vulnerable regions
California’s data centers mostly cluster in the south San Francisco Bay Area and the city of Los Angeles, with smaller concentrations in Sacramento and San Diego.
But the report noted large, planned projects in rural and less affluent regions — like in Santa Clara County’s Gilroy, as well as in the heavily agricultural Imperial Valley.
“They need a bunch of cheap land,” Raicu. “If we’re not careful, they will end up being pitched, very convincingly, to communities that have real needs — without enough attention being paid to the water part.”
Khara Boender, director of state policy for the Data Center Coalition, which has opposed bills mandating more granular water-use reporting, said in an email the industry is “committed to being a good neighbor.”
Boender argues that data centers collectively “used significantly less water than other essential industries in 2025, including the agriculture, power, food and beverage, and semiconductor sectors,” but the coalition offers no data to back that up.
Collective use matters less than local impacts in a state where each community has its own mix of water supplies and strains, according to a previous study published by a team at UC Berkeley.
Whether data centers use a lot or a little water relative to agriculture or other industries, “what matters most is the scale of new local use compared to available local supply,” the Berkeley team concluded earlier this year. “Unfortunately, this picture is clouded by data deficiencies.”
In this week’s report, the Santa Clara University team drilled into those local supplies and community vulnerabilities to anticipated expansion.
“We’re at the brink of this happening in California,” Stewart-Frey, the environmental scientist, said. Her report, she added, isn’t advocating against data centers. But “communities should know what they’re getting themselves into.”
Debates over proposed data centers are erupting in a Kern County desert community with dwindling groundwater and in the hot Imperial Valley, which draws from the strained Colorado River.
Monterey Park residents in the San Gabriel Valley successfully opposed one data center project over environmental concerns and inadequate information and secured an upcoming vote on a citywide ban.
In a letter to city officials, a representative for the developer dismissed opponents as “rage-baiting an uninformed mob to pressure your decisionmaking.”
Raicu pushed back. “If those communities are uninformed about the issue — whose fault is that? Who should be informing the people so that you don’t have this kind of pushback, if there is no need for it?”
New laws v. Big Tech
Last year, Assemblymember Diane Papan, a Democrat from San Mateo, authored a bill requiring data center operators to report estimated or actual water use to their water supplier when seeking or renewing a business license or permit.
Gov. Gavin Newsom vetoed the measure amid industry pressure, saying he was “reluctant to impose rigid reporting requirements about operational details on this sector without understanding the full impact on businesses and the consumers of their technology.”
Now, Papan is trying again with two bills. One largely reprises last year’s measure, with additional reporting required to the city and county. The other would bar local governments from approving new or expanded data centers unless the developer discloses information about their water use and plans.
It would also set other requirements — like prohibiting development in overdrafted groundwater basins in places like the San Joaquin Valley, unless state water managers OK it.
“You cannot manage what you have not and cannot measure,” Papan said. “The public likes transparency, and they should.”
Both bills cleared a key legislative chokepoint this week but face staunch opposition from the tech industry and business groups.
“If they run out of water, guess what happens? And they can’t cool their systems — are they going to succeed?” Papan said. “To which I say, help us help you.”
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Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
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The LA Local
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Topline:
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
Background: Founders Jenny Yang and Chris Capizzi spent seven years operating as a pop-up without a brick-and-mortar location. Opening their doors to local vendors pays homage to their own roots selling at Los Angeles markets, from the Melrose Trading Post to the Pasadena Rose Bowl Flea Market.
Read on ... for more on this community space.
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
Founders Jenny Yang and Chris Capizzi spent seven years operating as a pop-up without a brick-and-mortar location. Opening their doors to local vendors pays homage to their own roots selling at Los Angeles markets, from the Melrose Trading Post to the Pasadena Rose Bowl Flea Market.
“Mega giant online sellers have the scale and the resources and the patience and the reach to capture most people,” Capizzi said. “Whereas for us, I think we have to be really creative — we have to band together.”
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
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Nick Ducassi
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The LA Local
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Yang and Capizzi’s long history of vending at markets taught them how isolating running a small business can be. At their market, they aim to build connections with each vendor and strategize the best timing and layout so everyone can succeed.
“[Amazon and Barnes & Noble] are Goliath, and we’re not even David — we’re just the ant underneath David’s foot,” Capizzi said. “I think we can do what we do and try to get as many people, at our level or even smaller, to get together.”
Weekly markets at A Good Used Book have captivated the neighborhood since its opening in October 2023, with charming names like “Sunday Funday,” “Saturday School” and “Hi-Fi Friday Night,” plus hand-drawn flyers by well-known artist Noah Harmon. Now, it’s become a weekly occurrence where LA pop-ups can display their own crafts, allowing local readers to indulge in a little more than a pocket paperback.
Each week holds a Pandora’s box of niche snacks, crafts or trinkets you didn’t know you needed, ranging from Southeast Asian-inspired trail mix to natural incense sticks to vintage Japanese audio equipment. One week you might be enticed to adopt a kitten from a rescue booth outside, another week you might impulsively get a stick-and-poke tattoo in the back of the store.
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
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Nick Ducassi
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The LA Local
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On one sunny Sunday afternoon, Brandon Stanciell hand-tossed fresh pizza dough on the sidewalk outside the bookstore. His 2-year-old pop-up, Pizza Ananda, which he named after his daughter, is an homage to her and to Italian cooking, a hobby he started during paternity leave. An hour before the market closed, Stanciell had already sold out and garnished his last pepperoni-and-hot-honey pie for one lucky customer.
“I love that places like this allow us all to meet at once to share what we have and give it to the community around us,” Stanciell said.
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
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Nick Ducassi
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The LA Local
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For the owners, building a community market is about deepening relationships with the people who walk through their doors. In an increasingly digital landscape, it is also a reciprocal partnership among local businesses.
“A lot of people talk about community building nowadays as a marketing strategy,” Capizzi said. “But I think the actual community building comes from talking to each vendor and each customer and being a consistent presence in the neighborhood.”
Nestled between Historic Filipinotown and Echo Park is a bookstore turned artisan craft space turned food market, all within 900 square feet. Every Sunday, A Good Used Book on Glendale Boulevard transforms from a retail bookstore into what they call “Sunday Funday Market.”
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Nick Ducassi
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The LA Local
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While customers browsed for unique titles, Gerin del Carmen worked her booth of ceramic dishware, oyster-shaped trinket holders and vases resembling miniature boxes. As a ceramicist, del Carmen draws from her Filipino heritage, including the Balikbayan boxes that represent immigrants sending gifts to family in the Philippines.
“Sharing the community and your space is such a big deal. This is not a huge, gigantic Barnes & Noble store,” del Carmen said. “It has so much foot traffic, and the fact that [the owners] are setting up and sharing the space once or twice a week with other vendors and other artists is huge.”
Yang and Capizzi may think of themselves as an “ant underneath David’s foot,” but A Good Used Book is building a colony of vendors, rooted in community.
DJ Medina in the Mix plays music during an event at BLVD Market.
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Audrey Ngo
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LAist
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Topline:
Food halls make for an easy, affordable place to satisfy cravings — especially in SoCal, where diverse selections of dishes reign supreme.
Why it matters: These spaces fill a void much deeper than our appetites. They bring new life to old storefronts, factories or even airfields, and can offer a way to keep dollars within the community by becoming a hub for local businesses.
Read on... to learn about our recommendations for four food halls in L.A. and O.C.
Whether you and your friends are looking for a brunch spot to cater to everyone's palates, or taking a trip to the historic Grand Central Market, food halls make for an easy, affordable place to satisfy cravings — especially in SoCal, where diverse selections of dishes reign supreme.
But these spaces fill a void much deeper than our appetites. They bring new life to old storefronts, factories or even airfields (see list below), and can offer a way to keep dollars within the community by becoming a hub for local businesses.
With that said, here's a short list of food halls where you'll get more than just a killer meal.
For good vibes
BLVD MRKT food hall on the corner of 6th Street and Whittier Boulevard in downtown Montebello.
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Audrey Ngo
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BLVD MRKT 520 Whittier Blvd., Montebello Sunday and Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m. Closed Monday.
BLVD MRKT is an open-air food hall in downtown Montebello that feels like a party. The 8,500-square-foot space currently has five eateries, or "concepts" as they're known in the restaurant industry, and hosts live DJs every Friday night and Sunday during brunch. They also host Open Vinyl Night on the second and forth Tuesday of every month, where patrons get $2 off beers and margaritas from Alchemy Craft if they bring a vinyl record to be played in the BLVD courtyard.
The space is pet-friendly and has growing concepts like Los Taquero Mucho, which offers classic al pastor, grilled chicken and slow-cooked carnitas tacos, as well as specialty flavors like vegan tacos with whiskil sautéed in coconut milk, and Pork Belly Cochinita Pibil Tacos, perfect for those who crave crispy, slow-roasted pork with a hint of sweetness.
Los Taquero Mucho participates in BLVD's incubator program, run by co-founders Barney and Evelyn Santos. The program offers mentorship to local entrepreneurs until they can set up shop permanently.
Pork Belly Cochinita Pibil Tacos with salsa from Los Taquero Mucho at BLVD MRKT in Montebello.
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BLVD MRKT is part of the couple's commercial real estate development firm, Gentefy. Its mission is to invest in retail and hospitality projects that ignite economic development and revitalization in Black and brown neighborhoods.
"Blvd Mrkt is our first project," Barney Santos wrote in a text message. "It was our social proof to prove to banks, investors and cities that a socially conscious business model could exist in a traditionally overlooked area."
VCHOS Pupuseria Moderna also has a spot in the BLVD courtyard, offering handmade pupusas with filling choices such as shrimp with spinach and cheese, and tender beef birria with a side of consommé, onions and cilantro. Coffee lovers can get an Oaxacan Mocha at Cafe Santo, or stop by Cold Pizza for a wood-fired slice.
For eclectic tastes
Rodeo 39 Public Market in Stanton.
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Audrey Ngo
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Rodeo 39 Public Market 12885 Beach Blvd., Stanton Sunday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.
An O.C. favorite, Rodeo 39 Public Market lives on Highway 39, also known as Beach Boulevard, in Stanton. This 40,000-square-foot space is an eclectic mix of more than 20 food and drink concepts and retailers. There are three outdoor patios and five murals, plus an arcade, tattoo shop and photo booth. Food options cover everything from Lil' Breezy's adobo breakfast burritos to Cajun crab fries at The Crawfish Hut.
Mural by artist David Flores outside of Joystix arcade at Rodeo 39 Public Market.
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Rodeo's menu choices make it well-suited for a casual weekend brunch. At its entrance sits Here & There, where you can grab a coffee or matcha latte, or try one of their signature drinks like the Iced Vienna, a combination of milk with caramelly demerara sugar and your choice of matcha or espresso, topped with sweet cream and garnished with sea salt. The result is a drink that's smooth and not too sweet.
Eggyo bulgogi egg sandwich with spicy mayo at Rodeo 39 Public Market.
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Audrey Ngo
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Eggyo, a recent addition to Rodeo, offers Korean corn dogs and fluffy egg sandwiches on crispy, house-baked milk bread. Try the bulgogi option with spicy mayo for a savory kick. If you crave a cocktail, venture over to CAPO, which also serves craft beer. Or just sit on one of their sun-filled patios while you decide what to try.
For a page from history
The Hangar in Long Beach.
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The Hangar 4150 McGowen St., Long Beach Monday and Wednesday through Friday, 11 a.m. to 9 p.m.; Tuesday, 11 a.m. to 8 p.m.; Saturday and Sunday, 11 a.m. to 10 p.m.
The Hangar is a 17,000-square-foot food hall that pays homage to Long Beach's aviation history. It sits on former Boeing Co. land where military and commercial aircraft were built. Today, it serves as a dining destination at the Long Beach Exchange Shopping Center, or LBX, neighboring the city's international airport.
This space currently has a mix of 14 food concepts and two retail shops. Patrons can enjoy local favorites outside their flagship locations, like the Joe's Special bagel sandwich from Cassidy's Corner Cafe, with bacon, egg and the star of the show — tangy jalapeño cream cheese. Fans of spice can try Jay Bird's Nashville Hot Chicken, which offers chicken sandwiches and tenders, and Blazin' Fries, all with six levels of heat.
Historic aviation photos are displayed above food concepts at The Hangar food hall at LBX in Long Beach
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Audrey Ngo
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Inside, there are vintage pictures of aircraft that were built at the site, and a wall of clocks showing the time in cities named Long Beach across the country.
A Pan Am Hawaii travel poster (left) and a TWA Spain travel poster (right) at the patio of The Hangar food hall.
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Outside, you'll find patio seating with umbrellas where you can sit and watch the occasional plane fly overhead. Or sit and enjoy the adjacent display of towering Pan Am and TWA posters promoting travel to Hawaii, Spain and Paris.
3655 South Grand Ave., Los Angeles Monday through Thursday, 9 a.m. to 10 p.m.; Friday and Saturday, 9 a.m. to 11 p.m.
Open since 2001, the approximately 34,000-square-foot Mercado La Paloma sits in the Figueroa corridor of South L.A., and is known for its focus on community, art and culture. From rotating art exhibits to colorful tiled tabletops, this space feels like it was made to nurture creativity.
Interior of Mercado La Paloma.
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Audrey Ngo
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There are meeting rooms to rent starting at $25 an hour. It's a space where locals can bring their laptop to work or study, or have a long conversation with a friend, with bites from six acclaimed restaurants.
Holbox's Erizo dish at Mercado La Paloma.
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Audrey Ngo
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LAist
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At the Mercado, visit Holbox for Michelin-starred seafood dishes like Erizo — velvety sea urchin laid atop a bed of tender scallop ceviche. The combination is fresh, flavorful and oceanic. Tip: If you can swing it, come on a weekday to avoid a long line, or order ahead.
For something sweet, walk over to Oaxacacalifornia Cafe & Juice Bar for a Spicy Pineapple Juice with a gingery kick, or go for the classic pairing of Hot Oaxacan Chocolate, made with your choice of water or milk, and light-as-air conchas crowned with a solid layer of vanilla or chocolate streusel.
