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."

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 bills mandating 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.”

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

)

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

)

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

/

The LA Local

)

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.

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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LAist

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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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Audrey Ngo

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LAist

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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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LAist

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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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Audrey Ngo

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LAist

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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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LAist

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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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Audrey Ngo

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LAist

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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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LAist

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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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Audrey Ngo

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LAist

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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.

For fun and work

Mercado La Paloma on Grand Avenue in South L.A.

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Audrey Ngo

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LAist

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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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LAist

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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.