The Brief

With Thanksgiving over, you might have more leftovers than you know what to do with. Fear not: we have a plan for you. Sure, it's easy to reheat turkey and stuffing on repeat, but there's a whole world of leftovers out there waiting to be reinvented.

We asked some of Los Angeles and Orange County's top chefs for their tips. From turkey tinga and hand pies to crunchy turkey carnitas tortas, mashed potato taquitos and a stellar sangria recipe, they offer multiple ways to get creative with what's in your fridge.

Turkey tinga + Turkey a la Mexicana

File photo of taquitos. At right: Elvia and Alex Garcia from Evil Cooks.

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Daniel Lloyd Blunk-Fernández/Unsplash, courtesy Elvia and Alex Garcia

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Elvia and Alex Garcia, husband-and-wife duo of Evil Cooks, are among the leading taqueros in Los Angeles, where they can be found slinging memorable dishes at their brick-and-mortar location in El Sereno.

Their inventive blend of black-metal iconography, creative tacos and other Mexican dishes has made them sought after in the Los Angeles taco scene. Evil Cooks felt like the perfect fit for crafting something yummy on the fly, using what you have on hand.

Here's how Elvia would do it: "I like to do turkey tinga. I usually have all the ingredients at home, which are onions, chipotle, cabbage, tostadas, crema, mayonesa, pico de gallo and salsita."

Here's how Alex would do it: "A la Mexicana means to make a guisado with the Mexican mirepoix (onions, tomatoes and cilantro). We add some shredded turkey and we put it in taquitos. We put it in a torta. You have some of those leftover panecitos (dinner rolls), so why not put them in there, add some gravy, maybe some mashed potatoes. That way you don't waste anything."

Thanksgiving hand pies

File photo of a pie. At right, baker Kristin Colazas Rodriguez

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Fruit & Flour, courtesy Kristin Colazas Rodriguez

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Kristin Colazas Rodriguez has been an outlier in the Long Beach bakery scene for over a decade, leading the charge behind the baker's bench and providing a fair and equitable workplace for her employees. Colossus Bakery is known for its pies this time of year, so using what she has on hand makes for a perfect bite of flavors.

Here's how she would do it: "My idea for your Thanksgiving leftovers is to make hand pies," she said. "So, you're just gonna take the pie scrap, the dough you left over from your pies ... Roll it out to your desired thickness, but it should be pretty thin cause you're gonna have two layers of pie dough."

Cut out circles of dough, then chill them in the fridge while you prep your Thanksgiving leftovers. "This is where you can kind of have some fun. You're gonna pair your favorite things," she said. "Maybe turkey and a spoonful of cranberry sauce. I think green beans or brussels sprouts would be really good, too."

Carefully spoon some of your mixture in the middle of one piece of dough, and top it with a second piece. Don't overstuff. "Crimp the edges with a fork." If you want to get creative, you can add a flourish, like a decorative cutout. "Cut some cute little vents in there ... You can do a little egg wash on top, and then you're just going to bake those in your oven."

About 350 degrees should do it, but the time will depend upon your oven and the size of your pies. Keep an eye on it and bake until just golden brown.

Turkey carnitas tortas

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Courtesy Aaron Melendrez

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Owner-chef Aaron Melendrez is is known for churning out some of the best sandwiches in town at his humble sandwich shop in Uptown Whittier, Uptown Provisions. So it was no surprise that he gave us a delicious torta recipe for his leftover idea. (A bolillo roll would be ideal for this sandwich, but so would leftover holiday rolls. Use what you've got.)

Here's how he'd do it:

• 1 pound of leftover dark meat
• 1 cup of Sunny Delight or orange juice
• 1 cup of water
• 4-6 garlic cloves
• 2 bay leaves
• 1 chili arbol
• Cumin, kosher salt and pepper to taste

Directions: Bring to a boil and simmer for 15 minutes. Remove meat and shred. Discard bay leaves. Continue to reduce the sauce for a few more minutes. Broil shredded meat for 3 to 4 minutes until as crispy as you like it.

To serve: Cut open a toasted bolillo roll, add a slather of mashed sweet potatoes if available, and top with turkey carnitas. Optional toppings include pickled red onion, a squeeze of lime, diced cilantro, shredded lettuce lightly tossed in white wine vinegar, cotija cheese, crushed pepitas, mayonnaise, crema and avocado. And some of that sauce.

Mashed potato taquitos with gravy verde

Chef Ryan Garlitos of Le Hut Dinette in Santa Ana displays his mashed potato taquitos with gravy verde, a creative take on Thanksgiving leftovers.

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Ron De Angelis

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Chef Ryan Garlitos, executive chef at Santa Ana's Le Hut Dinette, is known for his innovative comfort food and commitment to seasonal ingredients. He brings this creative approach to Thanksgiving leftovers, drawing inspiration from his family traditions.

His wife is Mexican, and her family usually makes turkey taquitos with leftovers, but since Garlitos is a fan of potato tacos, he has incorporated leftover mashed potatoes into the taquito tradition in recent years. He also makes a "gravy verde," a delicious mash-up of Mexican and American holiday flavors.

Here's how he'd do it:

• Leftover mashed potatoes
• Corn tortillas, whatever size you prefer
• Oil for frying
  

Add oil to your desired frying vessel (a medium sauce pot or Dutch oven) and preheat to 325 degrees, or use a deep fryer if you have one.

Preheat a medium-sized frying pan over low heat to warm tortillas, making them more pliable to work with.

Take a warm corn tortilla and place enough mashed potato on top to slightly overfill the taquito. If you need to get rid of turkey, too, there's no harm in adding some shredded turkey to the taquitos as well.

Roll to a medium tightness and secure closed with a toothpick or skewer.

When the oil reaches the desired temperature, gently place the taquitos into the oil. Hold them shut with a pair of tongs for about 30 seconds to help keep them from unraveling.

Fry until tortilla is golden and crispy, about 3-5 minutes. If some of the mashed potato filling falls out during frying, just fill the taquitos with more warm mashed potatoes to top them off.

For the gravy verde (yields 1 quart):

• 2 cups leftover Thanksgiving turkey or chicken gravy
• 2 cups tomatillo salsa (homemade or store-bought)
  

If you want to do this the most pain-free way possible, use your favorite store-bought tomatillo salsa; otherwise, making your own isn't too difficult, either, as long as you have a blender.

Tomatillo salsa recipe:

• 2 cups peeled and cleaned tomatillos, cut in half
• 1/2 cup Anaheim chile, stem and seeds removed, chopped
• 1/4 cup jalapeños, stem and seeds removed, chopped
• 1/4 cup white onion, julienned
• 5 cloves of garlic, smashed
• Salt to taste

Char the ingredients over a barbecue grill (or even a stovetop burner) until charred, or toss them in oil and roast in the oven at 350 degrees for about 20 to 30 minutes, then purée in a blender for added depth of flavor.

Once you have your tomatillo salsa, measure out equal parts leftover gravy and tomatillo salsa (in this example, 2 cups of gravy and 2 cups of salsa). Next, combine the sauce and salsa in a small sauce pot or sauté pan, whisk together and bring to a simmer — season with salt to taste.

The finished "gravy verde" can be used as a salsa or dipping sauce, or you can cover your taquitos with it if you have a lot of gravy to use up.

To finish:

Place a healthy pile of taquitos on a plate. Smother with gravy verde until the taquitos are resting in a pool of sauce. At this point, you can dig in, or you can top with sour cream, queso fresco, pickled onions and cilantro for pizzazz. They'll be tasty either way.

The Catalina wine mixer

Chef Johnathan Benvenuti with his Catalina Wine Mixer, a sangria cocktail that's regularly on the menu at Bar Becky in Long Beach.

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Courtesy Bar Becky

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Chef Johnathan Benvenuti, owner and chef at Bar Becky in Long Beach and an alum of TV's Hell's Kitchen, is known for his inventive takes on seasonal vegetables and pasta dishes. This time, he suggests a way to use up any leftover wine by turning it into a drink on Bar Becky's menu called The Catalina Wine Mixer. It’s his creative take on a classic sangria, using hibiscus, which adds a hint of "what the heck is that?" to keep you sipping until the next one.

Here's how he'd do it:

Red wine syrup:

• 1 cup wine
• 1 cup sugar
• 1 stick of cinnamon
• 1/2 cup dried hibiscus flower
• 1 clove

Sangria:

• 1 ounce red wine syrup
• 1 ounce red wine
• 1 ounce vodka
• .75 ounce lime juice
• 1 ounce sparkling water (or champagne)
• Garnish with ice and any leftover sliced fruit.

"Food is subjective. Unless it's burnt, there's nothing wrong you can do," Benvenuti said. "Add what you want. If you have some white wine open, feel free to add it to your syrup. If you have champagne, use that to top your drink instead of sparkling water. Add fruit or any leftover warm baking spices you have. If you want to shake the syrup, wine and vodka, then you get extra credit. If you don't, then your drink will taste just as great."

Inglewood officials are working on a full rewrite of the city map for the first time in nearly 40 years, laying out how they want the city to grow and change for the next two decades.

Along part of Manchester Boulevard, city planners are setting up an option for developers to rebuild rows of small storefronts with a mix of homes and commercial space. On La Brea Avenue, south of Centinela Avenue, they envision the possibility of dense housing and business blocks as high as six stories.

Jerome Johnson, an Inglewood local, said he’s lived through three decades of change in the city. He recalled watching a “raggedy market” at the corner of La Brea and Centinela make way for the two-story shopping center that’s there today. He said the potential developments around the intersection could be a catch-22.

“There’s a shortage of housing,” Johnson said. “But you don’t want it to turn into New York City.”

It’s all part of the ongoing process for Inglewood’s new general plan, the foundational guide that governs things like what kind of buildings can be built where in the city and how they need to look. A draft land-use plan will go before the Inglewood City Council on Tuesday, then go into the environmental impact review process.

“This is really a historic milestone for the city,” Bernard McCrumby, Inglewood development services director, told The LA Local. 

McCrumby said planners are aiming to open up room for new housing and to revitalize some of the city’s flagging business corridors, without changing the city’s existing residential blocks or sacrificing the grocery stores, barbershops and local restaurants that make neighborhoods tick.

“The stadiums and arenas are here, they’re not going anywhere,” McCrumby said. “Now we can plan around those.”

The last time the city did a full update of its general plan was 1987, when horses were still racing at Hollywood Park and the “Showtime” Lakers were winning championships at the Forum. Edward Vincent Jr., the city’s first Black mayor, had only been in office for four years. 

The city has made intermittent updates to its planning guidelines since then — notably remapping a band of Inglewood along the Metro K line before it opened — but city documents indicate planners spent the past couple years working on a comprehensive rewrite. 

The new update to the general plan could set the city’s direction until 2050.

Planners hope to change some of the city’s commercial corridors into mixed-use zones that allow for housing and businesses alongside each other or even stacked on top of each other.

Those zones could go in place along Century Boulevard and Arbor Vitae Street as well as Manchester, Centinela and La Brea.

The rest of the update, McCrumby said, is aimed at lining the city’s zoning regulations up with state law and the city’s current reality on the ground.

City staff held several community meetings over the last year as they put together the draft and still aren’t done gathering feedback. 

The next year will see at least one more community meeting and a 45-day public review period, according to city documents. McCrumby said that, with the anchor of the land-use map in place, planners will continue to work on the rest of the general plan, targeting final City Council approval of the plan and accompanying environmental impact report next spring.

You can get all the details on the general plan at nextlevelinglewood.com and attend the City Council meeting at 2 p.m. on Tuesday to give a public comment.

We also want to know what you think of the proposed changes. Email isaiah@thelalocal.org with your questions or thoughts.

Students within the Los Angeles Unified School District showed improvements on state reading, math and science standardized tests for a third consecutive year, district authorities announced Tuesday.

Superintendent Andrés Chait revealed the preliminary results at the annual opening-of-schools address at East L.A.’s Garfield High School— his first as the district’s leader since the board appointed him to the job in June.

“ These are not just numbers on a page,” Chait said to an audience that included about 1,000 principals, administrators and district supporters. “They are the result of your passion, your persistence, your belief in what students can achieve. These are collective accomplishments.

"They reflect the dedication, skill, and commitment of our entire community,” he said.

Jai Gant-Leau, principal of Eagle Tree Continuation High School, said the “back-to-basics” focus of Chait’s speech was a welcome departure from the tone of recent opening addresses.

“We will continue to rise for the outcomes and expectations for the success of our students. That's the message I got,” Gant-Leau said. “Very different than the others where it was a lot of… bells and whistles.”

Why it matters

Student achievement, as measured by test scores, plummeted during the pandemic. Los Angeles Unified’s growth in 2025 outpaced the state, as test scores exceeded pre-pandemic levels.

This year the percentage of students in all grades who met or exceeded the standard are 39.7% for math, 48.3% for English and 32.1% for science. It’s unclear how this compares to students statewide because those results have yet to be released.

Challenges ahead

Chait also acknowledged the challenges posed by declining enrollment, community fears of immigration enforcement actions and proposed budget cuts.

 “The decisions will be hard, but we cannot lose sight of what defines us,” Chait said. “We are the system that lifts students to opportunity, turns potential into achievement, creates spaces of belonging, healing, growth.”

This is a developing story and will be updated.

We hope you’ve gotten used to the hot weather, because it’s going to be here for a while.

The National Weather Service has issued yet another heat advisory for much of Southern California, less than a week after other high-temperature warnings were lifted.

This week’s advisory will be in place from 10 a.m. Wednesday through Monday. Forecasters expect temperatures to climb steadily over the course of Wednesday and Thursday.

The San Fernando Valley, San Gabriel Valley and other inland areas in L.A., as well as Riverside and San Bernardino counties, will likely see highs ranging from the mid-90s to about 105 degrees. Areas closer to the coast, including downtown Los Angeles and much of Orange County, will hit the 90s. Beaches will hover mostly in the upper 70s.

Humidity will also add to the discomfort. Even though it’s decreasing slightly, it makes cooling down harder, especially at night.

People who work outdoors or do not have air conditioning are especially at risk from the heat and humidity, along with people over 65, young children and other sensitive populations.

Fire risk

Forecasters are warning that conditions are ripe for fires, driven by a combination of wind and dry vegetation.

Southern California hasn’t seen much rain recently, despite the humidity, leaving plants with little moisture and turning them into the perfect fuel.

“Even though the air feels kind of moist, we're in the time of season where it doesn't matter. The fuels are dry and they're ready to go,” said NWS meteorologist Ryan Kittell.

Kittel said people should take extra care with anything that could create a spark, and residents in fire-prone areas should remain aware of their surroundings in case a fire starts.

The fire risk is likely to be concentrated in a few specific areas that will experience higher winds than others, including parts of the 5 Freeway corridor in northern L.A. County, especially around the Grapevine, and in southern Santa Barbara County.

For most of the region, though, winds should stay fairly mild.

Dangerous beach conditions

Southern Californians also have to contend with some ocean-specific risks this week.

Forecasters expect dangerously large waves and strong rip currents to hit the coastline at a time when the heat may drive more people to the beach. The conditions are expected to persist through the weekend.

If you decide to head to the beach, it’s a good idea to ask a lifeguard for advice on the conditions before entering the water. It’s also recommended to swim only near occupied lifeguard stands, stay off of rock jetties and avoid turning your back to the waves.

South-facing stretches of coastline will bear the brunt of the swell, which is being driven by two tropical storms churning hundreds of miles away in the Pacific Ocean.

“Those two systems generated the winds and the waves locally that are pushing towards us, and so that's creating elevated surf and some stronger currents than normal,” Kittel said.

The swell is not expected to cause significant coastal flooding as high tides remain relatively low.