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The Brief

The most important stories for you to know today
  • 5 restaurants prove LA was wrong sleeping on it
    A plate of arnachas, enchiladas, taquitos, chuchito, chipilin tamale and maduros.
    An antojitos plate from Amalia’s Restaurant in Koreatown; this plate contains: garnachas, enchiladas, taquitos, chuchito, chipilin tamale and maduros.

    Topline:

    Across L.A., dishes like pepián, garnachas and tapado are moving from the margins to the mainstream. What was once hidden is now defining neighborhoods. These five restaurants capture that shift.

    Why it matters: Los Angeles County is now home to the largest population of Guatemalans outside of Guatemala, with more than 280,000 residents as of 2025 — a roughly 35% increase over the past decade. As the community has grown, so has the visibility of its food, even as many Central American immigrants face increased immigration enforcement and political pressure.

    Puchica Guatemalan Bar & Grill: Walk into Puchica and you’ll likely spot a wall of photographs — Lake Atitlán, Antigua, Tikal. There might be live Chapin music filling the room. There will definitely be some of the best Guatemalan food in L.A.

    Read on... for more Guatemalan restaurants in L.A.

    This story first appeared on The LA Local.

    Four years ago, Adan Matul was selling a Guatemalan sweet bread called pan de Xela, out of a street cart in the San Fernando Valley. Now, Matul and his family run El Sabor Auténtico de Xela, a Guatemalan restaurant and bakery in Chatsworth.

    Matul opened the restaurant in February with his partner, Yolanda Barrios, and her daughters, Hellen Rodas and Selena Barrios. The family works together every day to bring dishes and pastries from their ancestral home of Quetzaltenango.

    “Everything we serve here is a reflection of our roots — the dishes our parents cooked, what we snacked on, the bread we had with our coffee,” Matul told The LA Local. “We want our bread and dishes to evoke memories of home, the warmth that we felt eating our mothers’ food.” 

    A basket of baked bread sitting on a table.
    A basket of Guatemalan breads from El Sabor Auténtico de Xela.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    The demand that led to El Sabor Auténtico de Xela opening its doors reflects a broader shift in L.A. Los Angeles County is now home to the largest population of Guatemalans outside of Guatemala, with more than 280,000 residents as of 2025 — a roughly 35% increase over the past decade. As the community has grown, so has the visibility of its food, even as many Central American immigrants face increased immigration enforcement and political pressure.

    “We’re living in a time where so much systemic harm has been done to our people,” Rodas said between greeting customers at the restaurant. “We’re told we need to assimilate to thrive in this country, and that mindset took so much of my cultural identity when I was a child. Part of my healing has happened through working here.”

    Growing up Guatemalan American in Los Angeles, I know that feeling. For years, food from our homeland was hard to find — even in one of the most diverse food cities in the world.

    That’s no longer the case.

    Across L.A., dishes like pepián, garnachas and tapado are moving from the margins to the mainstream. What was once hidden is now defining neighborhoods.

    These five restaurants capture that shift.

    No. 5 Puchica Guatemalan Bar & Grill

    A white broth in a bowl next to a plate with some rice and salad.
    Tapado, a Garifuna recipe popular among the Guatemalan community residing in the Caribbean coast, served with rice and a Mojarra Frita.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    Walk into Puchica and you’ll likely spot a wall of photographs — Lake Atitlán, Antigua, Tikal. There might be live Chapin music filling the room. There will definitely be some of the best Guatemalan food in L.A.

    Owner Ronan Lurssen, a native of Suchitepéquez, and his wife, Taryn, have made it their mission to bring regional Guatemalan cooking to Los Angeles — and that means going beyond the usual menu.

    Puchica is one of the few restaurants in the area serving tapado, a coconut-based seafood stew from Guatemala’s Caribbean coast. The dish traces back to Garifuna communities — Afro-Indigenous people whose roots come from West African survivors of shipwreck and the Indigenous Kalinago and Arawak people. 

    The tapado here delivers on that lineage. The broth is rich and creamy, the seafood layered with deep umami flavor. It arrives with rice and mojarra frita — a whole fish, scored, garlic-lime marinated and fried until the skin shatters and the meat pulls clean. The plate comes with tortillas to make fish tacos that you should definitely dip into the broth. It’s a dish that demands you slow down and find comfort in the experience of finishing everything on the plate.

    San Fernando Valley
    4523 Sepulveda Blvd., Sherman Oaks 

    No. 4 Mi Cocinita Chapina

    A dish with beans, a stew with meat and veggies, next to rice and a salad. Other dishes are on the table as well.
    Carne Guisada from Mi Cocinita Chapina served with a salad, rice, and mash beans. The Guatemalan dish on the left corner is called Hilachas, a shredded beef stew.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    Mi Cocinita is a little hole in the wall that serves some of the best traditional Guatemalan dishes in the area. Nestled on the corner of Malvern Avenue and Venice Boulevard, it is known for its authentic Guatemalan breakfasts. 

    Put some pep in your step with Mi Cocinita’s desayuno tipico — eggs, savory mashed black beans, fried plantains, queso fresco and your choice of chorizo or puyaso steak, a cut of sirloin with a thick layer of fat. 

    You can also start your day here with carne guisada, a savory stew featuring beef simmered in a thick, rich gravy and potatoes. 

    Pico Union 
    1325 Venice Blvd., Los Angeles

    No. 3 Amalia’s Restaurant

    A borth with seafood in it. A side of rice and tortiallas next to another plate of grilled meats and rice.
    Sopa de Mariscos served with rice and the Plato Amalia’s with rice and homemade tortillas.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    Amalia’s Restaurant is a rarity in L.A. — a Guatemalan spot that’s been holding it down since 1994. Long before the current wave of regional Central American cooking, Amalia’s was serving Koreatown’s Guatemalan community, quietly becoming a neighborhood staple.

    The sopa de mariscos is the move here. Built on a deeply seasoned tomato broth, the soup is loaded with fish, shrimp, crab and mussels, simmered down into something rich and restorative. It’s the kind of dish that hits immediately — briny, citrusy, just enough lime to cut through the depth.

    If you’re hungover, it’ll fix you. If you’re not, it’ll still feel like it did.

    Koreatown 
    4210 Beverly Blvd., Los Angeles

    No. 2 Shucos LA

    A plate with beans, rice, a salad, grilled meats and chips.
    Shucos’s churrasco plate offered a variety of assorted meats served with a Russian salad, rice, beans and homemade guacamole. The bistec encebollado at the top with Agua de Jamaica.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    Shucos started as a backyard setup near Jefferson Boulevard and 41st Street in 2020. Within a few years, it grew into a storefront in Commerce, fueled in part by a steady rise on TikTok, where staff showcased their Guatemalan-style hot dogs to a wider audience.

    Those hot dogs — known as shucos — are a staple of Guatemala’s street food scene. Built on a toasted bun, they’re loaded with grilled meats, guacamole, cabbage, grilled onions and the classic trio of ketchup, mayo and mustard. Messy, smoky and fully loaded, they eat more like a full meal than a snack.

    But the menu goes deeper. Shucos also serves a range of traditional dishes, including bistec encebollado, salpicón de res, pollo en crema and churrasco.

    The churrasco features meats that are tender with a strong char, the seasoning pulling everything together without overpowering it. On the side, garnachas — crisp, saucy and so delicious, they were consumed in a matter of minutes. 

    South LA
    753 E. Jefferson Blvd., Los Angeles
    (closed on Mondays, cash only) 

    Southeast LA
    2470 S. Atlantic Blvd., Commerce

    No. 1 El Sabor Auténtico de Xela

    A sandwich on a foil wrapper next to snacks and plates with food on them.
    A shuco mixto from El Sabor Auténtico de Xela. A shuco is a street food staple from Guatemala that combines multiple meats in a single toasted bun. Above left is carne adobada and above right is Pepián.
    (
    Andrea G. Mendez Ochoa
    /
    The LA Local
    )

    A true one-stop shop for Guatemalan food, El Sabor Auténtico de Xela earns the top spot on this list. The restaurant and bakery showcases dishes from the Quetzaltenango region alongside a lineup of nostalgic snacks like Tortrix chips and Chiky cookies and sodas like Tiky.

    Matul often points first-timers to the Pepián, Guatemala’s national dish. The stew is rich and layered, rooted in both Mayan and Spanish traditions, with slow-cooked meats and vegetables in a thick sauce made from roasted tomatoes, tomatillos and toasted seeds. It’s served with rice and tortillas — simple on paper, deeply complex in flavor.

    Rodas recommends the caldo de res, a hearty beef soup packed with corn, cabbage, zucchini and potatoes. It’s the kind of dish that hits even on a 100-degree day.

    But the standout is the carne adobada. The meat is tender, deeply seasoned, with a subtle smokiness that lingers. It’s served with Russian salad and Guatemalan chow mein — a local adaptation shaped by Chinese immigrants in the late 19th century that has since become a staple of the cuisine.

    San Fernando Valley 
    21818 Devonshire St., Chatsworth

    Guatemalan food: a glossary

    Key terms from this guide, in order of appearance.

    Breads & snacks

    Pan de Xela (bread)

    A sweet bread from Quetzaltenango (nicknamed Xela), Guatemala’s second-largest city. A staple of Guatemalan bakeries, traditionally eaten alongside coffee.

    Tortrix (snack)

    Guatemala’s most beloved snack chip — a crunchy, corn-based curl that has become a national icon. A nostalgic staple for Guatemalan Americans far from home.

    Chiky cookies (snack)

    A popular Guatemalan sandwich cookie, similar in format to an Oreo but with a distinctly local flavor. A comfort food shorthand for Guatemalan childhood.

    Breakfast

    Desayuno típico (breakfast)

    The classic Guatemalan breakfast plate: eggs, savory mashed black beans, fried plantains, and queso fresco, with a choice of chorizo or puyaso steak.

    Puyaso (meat)

    A cut of sirloin with a thick layer of fat, common in Guatemalan breakfast plates. Grilled or pan-fried, it’s prized for its richness and char.

    Carne guisada (stew)

    Beef simmered in a thick, rich gravy with potatoes — a hearty stew served at breakfast or as a main dish. A comforting staple across Central American home cooking.

    Soups & stews

    Tapado (seafood stew)

    A rich, coconut-based seafood stew from Guatemala’s Caribbean coast, rooted in Garifuna culinary tradition. The Garifuna are an Afro-Indigenous people descended from West African shipwreck survivors and the Indigenous Kalinago and Arawak. Served with rice and whole fried fish.

    Pepián (national dish)

    Guatemala’s national dish — a slow-cooked meat and vegetable stew in a thick sauce of roasted tomatoes, tomatillos, and toasted seeds. Rooted in both Mayan and Spanish culinary traditions. Served with rice and tortillas.

    Sopa de mariscos (seafood soup)

    A deeply seasoned tomato-based soup loaded with fish, shrimp, crab, and mussels. Briny, citrusy, and restorative — the signature dish at Amalia’s.

    Caldo de res (beef soup)

    A hearty beef soup packed with corn, cabbage, zucchini, and potatoes. A restorative Guatemalan staple — the kind of dish that works in any season.

    Mains

    Mojarra frita (seafood)

    A whole fish — scored, marinated in garlic and lime, and fried until the skin shatters and the meat pulls clean. Often served alongside tapado with tortillas for dipping into the broth.

    Carne adobada (meat)

    Meat marinated and slow-cooked in a seasoned adobo sauce until deeply tender, with a subtle smokiness. At El Sabor Auténtico de Xela, it’s served with Russian salad and Guatemalan chow mein.

    Ensalada rusa (side dish)

    Literally “Russian salad” — diced potatoes, carrots, and peas bound in mayonnaise, brought to Guatemala through European influence and now fully adopted into the local table. A common accompaniment to grilled and adobo-style meats.

    Churrasco (grilled meat)

    Grilled beef with a strong char and deep seasoning — a staple of Guatemalan grills. At Shucos LA, it arrives tender with seasoning that pulls everything together without overpowering.

    Bistec encebollado (meat)

    Thin-cut steak smothered in grilled onions — a simple, satisfying classic found across Guatemalan and Central American menus.

    Salpicón de res (meat)

    Shredded or finely chopped beef salad dressed with lime, mint, and radish. Bright and refreshing, it’s a common fixture on Guatemalan menus.

    Pollo en crema (chicken)

    Chicken braised in a rich cream sauce, often with peppers and onions. A mild, comforting Guatemalan staple.

    Guatemalan chow mein (noodles)

    A local adaptation of Chinese chow mein, shaped by Chinese immigrant communities in Guatemala in the late 19th century. It has since been fully absorbed into the national cuisine and commonly appears as a side dish.

    Street food

    Shucos (street food)

    Guatemala’s signature street hot dog — a toasted bun loaded with grilled meats, guacamole, cabbage, grilled onions, and the classic trio of ketchup, mayo, and mustard. Messy, smoky, and substantial enough to eat as a full meal.

    Garnachas (street food)

    Crisp fried tortillas topped with a savory sauce — a beloved Guatemalan street snack. At Shucos LA, they arrive alongside the churrasco and disappear quickly.

  • It raised sea levels on West Coast, more coming

    Topline:

    One of the first major signs of this year's "Super El Niño" has reached the U.S. It's called a Kelvin wave – a deep ocean wave that's currently raising sea levels along the West Coast.

    Why it matters: Kelvin waves can increase the risk of flooding and coastal erosion. By themselves, Kelvin waves don't cause flooding, said Dillon Amaya, an assistant professor of atmospheric sciences at North Carolina State University. Instead, they load the dice, making flooding more likely by raising sea levels.

    When is the next Kelvin wave? There are usually five to six Kelvin waves during a strong El Niño year, Amaya says. Amaya predicts the next Kelvin wave will reach San Diego in late October or early November. Several more waves are expected through the fall and early winter, he says. Kelvin waves usually subside before the peak of El Niño.

    Read on... for more on Kelvin waves.

    One of the first major signs of this year's "Super El Niño" has reached the U.S. It's called a Kelvin wave – a deep ocean wave that's currently raising sea levels along the West Coast.

    Scientists have long known about Kelvin waves, but this year, the phenomena grabbed the public's attention with video explanations receiving thousands of views across TikTok and X.

    "It does surprise me – I mean, here it's been around all this time," says Mark Cane, who created one of the first models to forecast and predict El Niño. "I'm sure Lord Kelvin is happy in his grave."

    (Lord Kelvin, the British physicist who also developed the Kelvin temperature scale, first described the wave back in the late 1800s.)

    Kelvin waves can develop along the equator during El Niño years, when a vast region of water in the Pacific Ocean becomes much warmer than usual.

    Some of this warm water, in the form of a Kelvin wave that stretches thousands of miles, moves slowly east beneath the ocean's surface until it reaches South America. Then it splits, traveling north along the West Coast and as far south as Chile.

    "It's like an enormous bathtub sloshing around," Cane says, professor emeritus of earth and climate sciences at Columbia University. "But the slosh is very peculiar, because it only goes west to east along the equator in a Kelvin wave."

    These are not the massive, highly visible waves that crash into shorelines during major storms and hurricanes.

    "It's not a wall of water, it's not a tsunami, it's not a wave you can surf," says Dillon Amaya, an assistant professor of atmospheric sciences at North Carolina State University. "It's a planetary-scale wave."

    A Kelvin wave's impact is gradual, raising sea levels as it moves up the coast, and bringing with it an elevated risk of floods and warmer water temperatures.

    What's the impact? 

    Kelvin waves can increase the risk of flooding and coastal erosion.

    By themselves, Kelvin waves don't cause flooding, Amaya says. Instead, they load the dice, making flooding more likely by raising sea levels.

    "It makes the background conditions more favorable towards coastal flooding, but what you need are triggering factors," Amaya said, such as a major storm or very high tides.

    Josh Willis, a climate scientist at NASA's Jet Propulsion Laboratory, says Kelvin waves raise the chances of a "triple whammy" along the California coast: "El Nino, the high tide and the storm surge all coming at once."

    That's exactly what some Southern California communities experienced in early October. Sea levels were already higher than normal because of the Kelvin wave – about six to eight inches, Amaya says. Then, when Tropical Storm Rachel hit, a storm surge flooded neighborhoods and left oceanfront homes partially submerged.

    "That storm surge was almost certainly made more devastating because of the Kelvin wave," Amaya says.

    Warmer water temperatures

    A graphic showing red intensity of kelvin waves off the west coast.
    Kelvin waves move slowly east beneath the ocean's surface until they reach South America. Then they split, traveling north along the West Coast and south as far as Chile. The dark red represents higher than normal sea levels.<br>
    (
    Dillon J. Amaya
    /
    North Carolina State University
    )

    Kelvin waves also bring warmer water up the coast, which can be disruptive and put stress on marine life.

    "We've seen tropical fishes in places that we don't normally see them," Amaya says. "Like a whale shark was spotted off the coast of San Diego."

    The Kelvin wave can push down nutrient-dense cold waters that support productive marine ecosystems. Amaya says researchers have already seen evidence of sea birds dying in response to warmer water temperatures along the coast.

    When is the next Kelvin wave? 

    There are usually five to six Kelvin waves during a strong El Niño year, Amaya says.

    Amaya predicts the next Kelvin wave will reach San Diego in late October or early November. Several more waves are expected through the fall and early winter, he says. Kelvin waves usually subside before the peak of El Niño.

    The El Niño pattern typically peaks late in the year or early January. This year, NOAA researchers predict the El Niño will remain strong through early 2027.
    Copyright 2026 NPR

  • Sponsored message
  • Welcome to voting in California
    A man pushes a cart with several green baskets containing stacks of ballots. On both sides of him are tall carts with white baskets and people are pictured in the background seated at long tables.
    Ballots are sorted the day after California’s primary election this June at the L.A. County Ballot Processing Center in the City of Industry

    Topline:

    California voters will find 14 statewide measures on their November ballot, asking them to weigh in on immunology research funding, voter ID requirements, billionaire taxes and many other issues. Add in various city and county propositions, and it’s … a lot.

    The polling: In survey after survey, the vast majority of Californians tell pollsters there are too many initiatives, and they’re too confusing. But a majority also says ballot initiatives are “a good thing.”

    A California tradition: Between 1904 and 2024, California asked voters to weigh in on 396 initiatives, more than any other state. Other states ask their voters to make far fewer decisions. About half of states have no initiative process. Those that do tend to use it much less than California.

    Read on… to learn how California ended up with this system, and how voters have responded.

    When California voters open their ballots this November, they will find 14 statewide measures on issues such as immunology research funding, voter ID requirements and billionaire taxes. Add in various city and county propositions, and it’s — a lot.

    How do Californians feel about all these propositions padding out the ballot? When pollsters ask, they tend to get mixed signals. People say the measures are too complicated. There are too many. And they can’t get enough of them.

    The state’s love-hate relationship with direct democracy is on full display in surveys by the Public Policy Institute of California. Seventy-seven percent of respondents said recently there are too many ballot measures, and 89% said the wording of propositions is too confusing.

    But two years ago, 79% of those surveyed also said propositions are a “good thing,” and 87% agreed that they “bring up important public policy issues that the governor and legislature have not adequately addressed.”

    Feeling both overwhelmed and empowered by all this decision-making is a byproduct of deeply rooted California political traditions.

    Other states ask voters to weigh in on far fewer contests. About half have no initiative process. Even those that do tend to use it far less often than California does.

    Between 1904 and 2024, California put 396 initiatives before voters, more than any other state.

    “We set up a system where we wanted to vote on things,” said John Matsusaka, executive director of the Initiative and Referendum Institute at the University of Southern California.

    “People just believe that if they think there's something wrong with what the government's doing, they have a right to bring it before their fellow citizens and get an opinion on that,” he said. “It's just in the DNA of the state.”

    Where did all these propositions come from? 

    Ballot initiatives have become a big business in California. Collecting signatures, producing ads, paying political consultants — an entire industry depends on this system. Between 2020 and 2024, nearly $1.9 billion was spent on California ballot measure campaigns.

    But the system was initially supposed to be a check on monied interests.

    California’s adoption of citizen initiatives, referendums and recalls dates back to the early 20th-century Progressive Era. At the time, states across the Western U.S. expanded direct democracy in the hopes of countering dominant political machines and corporate monopolies.

    Ed Lascher, a public policy professor emeritus at Cal State University, Sacramento, said he believes Progressive Era reformers probably would not recognize their vision in today’s initiative system.

    “It’s doubtful to me that they would, because of the amount of money involved, the fact that decisions are made basically through advertising and the sort of overwhelming nature of things,” he said.

    Then there’s the question of whether asking voters to decide complex issues makes for good policy. Over the years, Californians have approved some dubious, regrettable and ultimately illegal initiatives. Some have a whiff of absurdity, such as 1964’s Proposition 15, which sought to ban cable television. The California Supreme Court overturned it on First Amendment grounds.

    Others reveal a darker side of the Golden State. Now a hotbed of resistance to federal ICE raids and deportation efforts, California passed Prop. 187 in 1994. Though it was quickly ruled unconstitutional, the law sought to ban undocumented immigrants from receiving public education, healthcare and other social services.

    Less than two decades ago, Californians voted to outlaw same-sex marriage through Prop. 8, an outcome many would find unthinkable just a few years later. And in 1964, nearly two-thirds of Californian voters opted to allow racial discrimination in housing sales and rentals through Prop. 14.

    “Most initiatives fail,” Lascher said. “But most initiatives that have targeted minorities in the state have passed. … If you look at things like gay rights, if you look at civil rights in the early '60s, these have been, generally, better protected by the Legislature than by the ballot initiative.”

    Should California have fewer ballot measures? 

    There have been various attempts to rein in the initiative process. Lascher himself supported making it harder to amend the California Constitution by initiative. That proposal sought to raise the voter approval threshold from a simple majority to two-thirds support. Such a reform would’ve doomed Prop. 8.

    But there hasn’t been a groundswell of support for chipping away at the power held by voters.

    “Most Californians — and we know this from polls — value having this opportunity,” Matsusaka said.

    Though many say the number of ballot measures is too high, research shows it’s not driving Californians away from the polls. Political scientists say initiatives typically have the opposite effect, increasing turnout by about 3% to 8% compared with states that lack initiatives.

    Matsusaka said this slight boost could be the result of certain measures turning out voters who care deeply about a particular topic. “When there's an issue they care about, I think it is valuable for them to have the opportunity to vote on it,” he said.

    Voters may turn out more in initiative states, but Lascher said research suggests they often feel conflicted. He co-wrote a 2019 book on this topic called Initiatives Without Engagement.

    “The bottom line is, voters aren't feeling more efficacious or more ability to control things in states that make heavy use of initiatives,” he said. “They're actually somewhat less trusting.”

    Critics argue that today, rather than empowering citizens to directly enact popular political changes, California’s initiative process has evolved into an expensive tool for deep-pocketed interest groups to carry out their agendas.

    In some cases, interest groups don’t intend to get their initiatives on the ballot, instead using the process as leverage to get what they want from elected leaders. They’re essentially saying: Cut a deal with us, or we’ll drag you into a costly ballot measure fight.

    Other measures end up on the ballot because legislators are required to put them there. Lawmakers cannot pass bonds without approval by a majority of voters. They also cannot amend the state constitution or alter previous voter initiatives without a new ballot measure.

    Could technology change how Californians handle confusion?

    Matsusaka said despite feeling overwhelmed, most Californians are able to cut through the confusion and make up their minds.

    Voters may lack the time or expertise needed to fully research every ballot measure, but they know how to turn to ideological groups for cues on how to vote. Others consult non-partisan guides written by fact-based journalists, such as the LAist Voter Game Plan (shameless plug).

    Matsusaka said he believes busy Californians could increasingly offload their decision-making to another time-saving resource: AI chatbots.

    “You have an app on your phone, and it reads the text for you, and it also knows your party, and it knows your political affiliations and your issue positions, and it says, here's how you should vote,” he said. “We're not quite there yet, but I don't actually think we're very far.”

  • Forget Tinder. Let your friend be your hype person
    A young guy with a mic speaking in front of a deck that reads, Pitch a Friend.
    Pitch-A-Friend Los Angeles leader Jackson Wise opens the night at Eastwood Bar in Koreatown.

    Topline:

    Pitch-A-Friend Los Angeles is becoming one of LA’s hottest dating events. The singles event rely on a good friend with great slideshow skills as their wingman.

    Tell me more: The concept is simple: Instead of single people promoting themselves on a dating app, their friends do it for them, live, in front of a room full of strangers. Each presenter gets four to five minutes and a slide deck.

    Read on ... for details.

    This story first appeared on The LA Local.

    It’s Thursday night at Eastwood Bar in Koreatown, and the place is packed with about 300 people chatting under sparkling disco lights. Haystacks, wooden guitars and retro beer signs decorate the space. In the center, a metal stool holds a Mac laptop, and a big screen displays a visual sales presentation, or pitch deck. A beaming young woman steps to the mic and begins her slideshow pitch. But she’s not selling anything. She’s trying to get someone in the audience to date her friend.

    This is Pitch-A-Friend Los Angeles, one of LA’s hottest dating events, where singles looking for a match rely on a good friend with great slideshow skills as their wingman.

    The goal is to connect people to dates in real life, but the unique concept also allows singles to see their friends say nice things about them in creative ways, Pitch-A-Friend Los Angeles organizer Jackson Wise told The LA Local.

    “I get to see best friends kind of hype each other up and talk about their friends’ characteristics and sometimes that’s not always spoken,” Wise said. He added that he often notices the friend being pitched sitting in the audience and getting teary-eyed from all the encouragement.


    Wise began the LA offshoot of Pitch-A-Friend nearly two years ago. The original event began in Philadelphia. After spending several years struggling in LA’s notoriously difficult dating scene, Wise scrolled past the Instagram account for a Philly-hosted event of Pitch-A-Friend. “I reached out to them, and they said I should start it in Los Angeles,” Wise recalled.

    He said his LA offshoot was not very successful early on, drawing small crowds. But he kept at it, relying on social media and word of mouth to grow the event, which now draws crowds in the hundreds.

    A guy standing in front of a slide that says, "Literally she is on the f***ing poster.
    Pitch-A-Friend Los Angeles leader Jackson Wise opens the night at Eastwood Bar in Koreatown.
    (
    Cristabell Fierros
    /
    The LA Local
    )

    What is Pitch-A-Friend?

    The concept is simple: Instead of single people promoting themselves on a dating app, their friends do it for them, live, in front of a room full of strangers. Each presenter gets four to five minutes and a slide deck, usually made in Canva or Google Slides, to show off a single friend’s best qualities, quirks and what they’re looking for. Singles in the crowd who like what they see can find that person afterward, in the room or through the Hooked Up app.

    The LA Local got a front-row seat to an LGBTQ+ singles event at Pitch-A-Friend Los Angeles. Here’s how it went down.

    Half an hour before presentations, Wise made sure all participating friends were signed up. He checked that their five-minute Canva or Google Slides decks were good to go. Soon after, he energized the crowd with lively announcements like: “At the end of every presentation, I get, ‘Hey, I didn’t meet anybody.’ My first question is, ‘Did you talk to anybody?’ It’s usually no.”

    Then he encouraged everyone to scan the QR code for the Hooked Up app or to break out of their circles, mingle and help their friends connect. He introduced stickers to help direct singles on queer night: green for women or friends, red for men and white for both or nonbinary.

    Among the crowd was Elektra Armenta. “We don’t really get many mixers or dating events for queer folks in LA. So, I was really excited to be here, to experience all of us,” Armenta said.

    Pitch your friend

    Next Pitch-A-Friend event
    Where: Rodeo 72, 7012 Walnut Grove Dr., Whittier
    When: Wednesday, Oct. 21, at 7 p.m.

    The first presenter used colorful and playful multimedia slides to hype up her 23-year-old gay male roommate as someone who is intelligent, supportive and attentive and, above all, has a gift for listening.

    Next, two young women took to the stage to introduce their accomplished friend, a 35-year-old retired three-time Olympian now thriving in tech at LA28. “Lauren is looking for something serious,” one of them declared. Someone in the crowd shouted back, “Yeah, we don’t play.”

    As the night went on, each presenter was greeted with cheers and applause for their creativity, thoroughness and appreciation of their friends’ achievements. More importantly, singles were finding potential matches.

    “Getting to know people through their friends is actually a really special experience,” first-time attendee Brex Garay told The LA Local. “It’s been really impressive to see people’s creative sides on pitching their friends.”

  • Check out its bright yellow or pink glow
    A street with trees of bright yellow blooms lining both sides.
    Chinese flame trees in El Sereno.

    Topline:

    Meet the Chinese flame tree. Across Southern California this time of year, you'll see yellow blooms give way to pink, lantern-like pods.

    Read on …to find more about the tree.

    Jacaranda. Jacaranda. Jacaranda. We love those purple canopies across Los Angeles.

    But have you seen the Chinese flame tree — sporting happy yellow blooms that brighten everything around them in the fall, before giving way to pink or reddish capsules that are reminiscent of paper lanterns?

    “The genus for that group of plants is Koelreuteria,” said Donald Hodel, a landscape horticulture adviser with UC Cooperative Extension, part of the University of California’s Division of Agriculture and Natural Resources.

    Two species of the tree flower this time of the year. Hodel said that despite their varied origins, they’re almost visually indistinguishable. Koelreuteria bipinnata is from China, and Koelreuteria elegans is from Taiwan.

    The genus, according to the UC Cooperative Extension, was introduced to the United States in 1763 — most likely by an arboretum or botanical garden, Hodel said. From there, they entered the nursery trade.

    They are popular trees in greater Los Angeles — and can be found in El Sereno, Long Beach and Culver City — with a couple of knocks against them.

    “They aren't water hogs by any means; [but] they can't really be considered drought-tolerant,” Hodel explained.

    A reddish capsule from a tree.
    Close-up of a capsule from the Chinese flower tree.
    (
    Fiona Ng
    /
    LAist
    )

    And they sprout easily if their seeds find a water source. “Which means you have to take them out, 'cause eventually they'll get too big,” he said.

    No tree is perfect — he stressed — not even SoCal’s beloved jacaranda.

    “If I could only have one or the other, I'd probably pick a Koelreuteria,” he said. “It's a good-looking tree.”