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The Brief

The most important stories for you to know today
  • The long-simmered Christmas fruit punch
    An apple, prunes, a guava and other items in a ceramic bowl.
    Ingredients for ponche, the Latin American holiday drink, include apples, tamarind, guava, prunes and cloves.

    Topline:

    Drinking ponche, a warm simmered fruit punch popular in Mexico reminds me of the old country. Making it in L.A. today, affirms where I am now. Keep reading, for a look back at holiday memories and stay for my ponche recipe.

    Why it matters: Beloved across Mexico, Central America and in the U.S., holiday fruit drink has traveled through time and across the world, melding Europe, Middle East and Asian flavors.

    Why now: The nine days before Christmas through January 6 are peak ponche-making days. Finding good quality ingredients in the U.S. can be a challenge.

    The backstory: Ponche’s origins are embedded in the name, which is said to originate from the word in India for five. That’s the number of ingredients in a fruit and spice drink brought to Europe, then to what is now Mexico — alcohol, lemon, sugar, water and spices.

    Last Sunday, I took out my big 16 quart-pot to make a batch of ponche for my family, friends, and a few LAist colleagues.  It’s something I’ve made regularly over the years — a warm fruit punch simmered for five hours that’s popular from Central America to the U.S. The nine days before Christmas, through Jan. 6 are traditionally peak ponche-making days.

    Fruit such as apples and guava can be seen through a clear lid inside a pot.
    Fruit-filled ponche is simmered for about five hours.
    (
    Adolfo Guzman-Lopez
    /
    LAist
    )

    My recipe, one of many variations, includes guayabas (guavas), apples, tamarind, cinnamon sticks, raw sugar cane, piloncillo (unrefined sugar), prunes, tejocotes (Hawthorn apples), raisins, and cloves.

    Smelling the result of the long simmering of these ingredients makes me play a game: What fruit aromas do I recognize, and which ones are blends of multiple ingredients?

    (You can find the full recipe at the end of the article. Feel free to modify as you please).

    My strongest ponche memories are from my teens and 20s, going to my aunt’s house in Tijuana during the Christmas season and on trips to Mexico in December. Many of those relatives have since died or have moved far away. 

    A young boy with medium-tone skin sits next to a Nativity scene. He's wearing a white shirt and dark trousers.
    LAist correspondent Adolfo Guzman-Lopez, as a young boy in Mexico during the holidays.
    (
    Courtesy Adolfo Guzman-Lopez
    )

    When I moved to L.A. County, at 31, leaving behind my immediate family in San Diego,  I reached out to my Mexican relatives to get their ponche recipes. I wanted to recover those supportive feelings of family conversations, relatives who'd known me since I was a kid, and talks with cousins about being Mexican away from Mexico.

    What I found is that making ponche in my new home over the years did much more than that. It’s become a way to create new, good memories with my wife and children, friends and colleagues.

    Ponche is a melding of traditions

    By some accounts, ponche’s origins are embedded in the name, which is said to be rooted in the word in India for five, a reference to the five ingredients in a drink Europeans brought back to their countries hundreds of years ago — alcohol, lemon, sugar, water and spices.

    That drink was brought to what is now Mexico and Central America, where people incorporated what was grown locally.

    More than a dozen bundles of cinnamon sticks are stacked on top of each other.
    Whole cinnamon is an essential part of ponche, the simmered drink from Mexico and Central America.
    (
    Adolfo Guzman-Lopez
    /
    LAist
    )

    Which may explain why the drink has such an eclectic set of ingredients today. Think about the trek those fruits and spices have made: prunes originally from Asia, raisins from the Middle East and guavas from Southern Mexico and Central America, to name a few.

    The annual challenge

    When I set out to make this year’s batch of ponche, I immediately encountered the usual challenge: finding ripe, fragrant guavas at the end of December. Supermarket guavas, more often than not, are sold green and don’t give my ponche the zing I look for. 

    The search for ripe guavas pushed me to foraging in recent years. There were guava trees in front yards in my neighborhood and I’d pick the fruit and freeze it about a month before making ponche.

    But now one of those trees has been cut down and the other is barely a stump. So this year, I felt like I had no choice but to buy supermarket guavas.

    I was on my way to Gonzalez supermarket in Long Beach, when, a block away,  I spotted a different guava tree in someone’s front yard. I parked and talked to the man sitting on the porch. He told me he was originally from Mexico, is a landscaper and says he waters and gives the tree vitamins. He was gracious and picked a bagful for me to take. He said people come and take the fruit but he likes it when people ask.

    A warm hug

    Armed with peak guava, I began my prep on Sunday morning, washing and chopping the apples and guavas and painstakingly peeling the tamarind. By the afternoon I was ready to welcome guests, like my colleague Yusra Farzan, who covers Orange County.

    Several people hold coffee mugs and touch them together.
    Ponche drinkers, (L) Yusra Farzan, Adolfo Guzman-Lopez and Marcos Weinstein
    (
    Gab Chabrán
    /
    LAist
    )

    “This ponche is like a warm hug. I'm feeling it in my fingers, in my toes,” she said, adding that she liked chewing on the sugar cane slivers in the drink.

    Gab Chabran, LAist's food and culture writer, grew up in a Latino household but didn’t try ponche until he was an adult, because his parents aren’t big fans of warm drinks. Still, he said there was something distinctively familiar about it.

    It was the flavors of cinnamon and apple, which reminded me of the holidays, mixed with the tropical nature of the guavas, the tejocotes and the tamarind.
    — Gab Chabrán, LAist food and culture writer

    “It was the flavors of cinnamon and apple, which reminded me of the holidays, mixed with the tropical nature of the guavas and the tejocotes along with the tamarind,” he said. “Something about them mixed together, it's just so comforting and warm. I feel like I could drink it all year long.”

    For others it was a new spin on an old tradition. “It's different from what I make,” said Erwin Cox, who grew up in Guatemala. The ponche he drank as a kid had a pineapple base, instead of guavas. He liked mine — I want to try making his.

    As for the food that went with it — for many years when I was growing up, ponche went along with tamales.  But now some of my traditions have changed. On Sunday I made latkes to celebrate the first night of Hanukkah, part of the Jewish traditions I’ve adopted from my wife and her mother and father’s families. 

    And there was ponche, accompanying me along the way, seeing time pass and changing along with me.

    ADOLFO'S PONCHE RECIPE

    For 8 quarts

    • 10 ripe medium or small guayabas, washed, cut into fourths (optional: scoop out seeds without taking too much of the fruit), cut dry navel
    • 5 medium sized apples (sweet, not sour) washed, cored, cut into eighths
    • 2 piloncillo cones (add a third if you want it sweeter)
    • 8-10 medium length tamarind pods, shelled, deveined
    • 12-15 tejocotes (hawthorne apple), washed
    • 10 prunes
    • Half a cup of raisins
    • One heaped tablespoon of cloves
    • 4 medium thickness cinnamon sticks, about 6 inches long each, fewer if thicker
    • Raw sugar cane stalk: use four of the segments, slice off outer husk thinly, cut each sliced segment into fourths. If you can only find the pre-cut sealed sugar cane, use one package.

    Put all ingredients in an 8 quarts or larger pot that has a lid. Fill with 8 - 10 quarts of water. The ingredients take up a lot of space and you’ll lose about a quart of water in the simmering. Bring to a boil on medium-high heat, then lower to a simmer and cover. It needs to simmer for at least four hours, ideally five - plus.

    Serve in a mug with a sugar cane sliver or other fruit from the pot. You can add rum, brandy, or other distilled spirit to your liking after serving.

    I always buy one or two more of the ingredients to put raw/whole in a bowl to show people what they're drinking.

  • Ex-state attorney general surged late in gov polls
    California gubernatorial candidate Xavier Becerra, a man with medium skin tone, wearing a dark blue suit and glasses, smiles as he claps his hands.
    Xavier Becerra speaks during an election night event June 2 in Los Angeles.

    Topline:

    Democrat Xavier Becerra will advance to the November general election in the race for California governor, capping a sudden and dramatic ascent for a career politician who is running on his experience and his willingness to take on President Donald Trump.

    The backstory: Becerra, who had lingered in the single-digits in polling, surged in popularity following the political implosion of former frontrunner Eric Swalwell, with establishment Democrats favoring the former Health and Human Services secretary and former state attorney general over former Rep. Katie Porter and the outsider Tom Steyer.

    Why it matters: The decision comes at a particularly consequential time for California. Residents face a crushing cost of living, nation-topping gas prices made worse by the war in Iran, wildfire risks that have driven insurance companies out of state, an unstable state budget, impending federal cuts to the state’s expansive health system and an economy dampened by immigration enforcement.

    Read on ... for more on the California governor race.

    This story was originally published by CalMatters.

    Democrat Xavier Becerra will advance to the November general election in the race for California governor, capping a sudden and dramatic ascent for a career politician who is running on his experience and his willingness to take on President Donald Trump.

    Becerra, the former state attorney general, has secured nearly 27% of the vote in the June 2 primary, with about two-thirds of votes counted as of Friday afternoon. If elected in November, he would be the first Latino to serve as California governor in more than a century.

    It’s still unclear who his opponent will be: Returns so far show Republican Steve Hilton most likely to advance with more than 26% of votes counted, though the trailing Democrat Tom Steyer has not conceded and could make up ground in the nearly three million votes that remain to be counted.

    California uses a top-two primary system; the two candidates with the most votes advance to the November ballot regardless of party.

    The November race could differ dramatically depending on the opponent. If it’s Hilton, Becerra would be heavily favored to win: Democrats in California outnumber Republicans nearly two-to-one, and Hilton is endorsed by Trump, whom Californians disapprove of in high numbers.

    If it’s Steyer, California can expect an all-out slugfest between opposing wings of the Democratic Party, supercharged by the hundreds of millions of dollars Steyer has spent from his personal fortune on the primary alone.

    While the hedge fund manager-turned-Democratic donor and climate activist has run a progressive campaign and garnered the support of Bernie Sanders surrogates, Becerra is favored by more of the Democratic establishment.

    Becerra, who had lingered in the single-digits in polling, surged in popularity following the political implosion of former frontrunner Eric Swalwell, with establishment Democrats favoring the former Health and Human Services secretary and former state attorney general over former Rep. Katie Porter and the outsider Steyer.

    It was a surprising and swift ascent for the mild-mannered career politician who was previously part of a crop of lower-polling Democratic candidates that party chair Rusty Hicks was publicly pressuring to drop out of the race.

    “Guess what? The underdog stayed in the fight,” Becerra said at an election night rally Tuesday in Los Angeles, calling his near-victory “the everyday miracle of living in a state that regularly makes the improbable seem inevitable.”

    The decision comes at a particularly consequential time for California. Residents face a crushing cost of living, nation-topping gas prices made worse by the war in Iran, wildfire risks that have driven insurance companies out of state, an unstable state budget, impending federal cuts to the state’s expansive health system and an economy dampened by immigration enforcement.

    This article was originally published on CalMatters and was republished under the Creative Commons Attribution-NonCommercial-NoDerivatives license.

  • Sponsored message
  • City attorney still hasn’t signed $177M contract
    A woman with light skin tone and long brown hair and slight frown speaks into a microphone
    L.A. City Attorney Hydee Feldstein Soto at a recent news conference.

    Topline:

    Nearly three months ago, the Los Angeles City Council voted to fund homelessness prevention programs to the tune of $177 million. Despite approval by Mayor Karen Bass, the funding still has not been cleared by City Attorney Hydee Feldstein Soto. Now, some city leaders want answers about the delay.

    Seeking answers: A motion submitted earlier this week by Councilmember Ysabel Jurado said the “contracts remain unexecuted without explanation.” The motion goes on to say the setback has caused “$17 million ... in emergency rental assistance to sit unused” and has put “services for those at risk of homelessness in jeopardy.”

    What’s next: If approved by the full council, Jurado’s motion would call on Feldstein Soto to report back to the council within 30 days about the reasons for the delay. Representatives with the City Attorney’s Office did not respond to LAist’s repeated requests for comment.

    Read on … to learn the year-plus backstory on why this tenant aid funding has yet to be disbursed.

    Nearly three months ago, the Los Angeles City Council voted to fund homelessness prevention programs to the tune of $177 million. Despite approval by Mayor Karen Bass, the funding still has not been cleared by City Attorney Hydee Feldstein Soto.

    Now, city leaders want answers about the delay.

    A motion introduced earlier this week by Councilmember Ysabel Jurado said the “contracts remain unexecuted without explanation.” The motion goes on to say the setback has caused “$17 million ... in emergency rental assistance to sit unused” and has put “services for those at risk of homelessness in jeopardy.”

    If passed by the council’s Housing and Homelessness Committee and later approved by the full council, Jurado’s motion would call on Feldstein Soto to report back to the council within 30 days about the reasons for the delay.

    Representatives with the City Attorney’s Office did not respond to LAist’s repeated requests for comment.

    Tenant aid providers said they’ve entered their third month without funding from the city. They said without an executed contract, legal aid organizations may soon have to lay off staff and stop taking eviction cases.

    “The people who are providing the services are all in nonprofit organizations that don't have a great deal of extra funding to cover this contract that isn't being paid,” said Barbara Schultz, housing director at the Legal Aid Foundation of Los Angeles.

    How we got here

    Feldstein Soto has held up the tenant aid funding since April 2025, when she refused to sign a previously approved five-year funding deal with the Legal Aid Foundation. At the time, she argued the contract should have gone through a competitive bidding process.

    City officials responded by putting out a request for proposals. They ultimately selected the Legal Aid Foundation, along with several other tenant rights groups, to receive funding set aside for rent relief, tenant education, enforcement of the city’s tenant anti-harassment ordinance and programs that provide free attorneys to tenants facing eviction.

    Much of the funding for these homelessness prevention programs comes from the city’s Measure ULA, also known as the L.A. “Mansion Tax.” That tax is now facing potential elimination from a statewide November ballot measure from the Howard Jarvis Taxpayers Association.

    The city attorney’s tenant rights track record 

    Feldstein Soto has frequently clashed with tenant rights advocates.

    She previously attempted to remove the word “right” from the city’s “Right To Counsel” ordinance, which supplies free eviction defense attorneys to qualified tenants.

    Feldstein Soto also has faced criticism for not prosecuting more landlords accused of rent gouging in the wake of the 2025 Palisades and Eaton fires.

    She also was accused of failing to defend the rights of tenants at the high-rise apartment complex Barrington Plaza, who went to court to successfully fight wrongful evictions from landlord company Douglas Emmett, which donated to a campaign opposing Feldstein Soto’s opponent in the 2022 election.

    Feldstein Soto launched an audit of the Legal Aid Foundation last year. So far, no findings have been released.

    Schultz said the organization has provided all the financial and administrative documentation requested by the L.A. Housing Department related to the contracts.

    Why it matters for renters

    The Legal Aid Foundation is the lead contractor for the city’s eviction defense funding, but the money is shared with other legal aid organizations as well.

    Elena Popp, who leads the Eviction Defense Network, said her small team of lawyers can’t continue to take on tenant cases until funding is approved.

    “We're contemplating layoffs effective June 15 unless we can raise the part of the money that is our budget from the city,” Popp said. “If we lay people off, then tenants won't be served.”

    Anna Urena, a paralegal with the Eviction Defense Network, says her organization would normally do intake for about 300 tenants per month.

    “We're not taking on new cases. We're not representing new people right now because we don't know what's going to happen,” she said. “We really cannot leave our tenants behind.”

    What’s next?

    Jurado’s motion has not yet been scheduled for a vote in the council’s Housing and Homelessness Committee.

    Based on her third-place showing so far in the June primary election results, it appears Feldstein Soto will not be L.A.’s city attorney much longer. Popp said Feldstein Soto’s lame duck status doesn’t bode well for the contract getting signed soon.

    “She now has no incentive to sign, and pressure on her will not get her to sign,” Popp said. “If that happens and the City Council doesn't take charge of this, maybe hire outside counsel to get the approval, then we won't see any money until the new city attorney comes in.”

  • Host cities plan for safety of attendees

    Topline:

    Millions of people are about to pack stadiums across the U.S., Canada and Mexico for the World Cup, starting June 11. Public health officials have been working to ensure the health and safety of the masses of fans they're expecting at the 104 matches across 16 cities through mid-July.


    L.A. Co Health Department prepares: In Los Angeles, which is hosting eight games, risk-assessment teams will monitor the surroundings for chemical exposures and biological threats. In L.A., diminished federal assistance means the health department is counting on existing staff to do the extra work. "Most of our staff are not taking vacations during the month of the World Cup because they'll need to work -– we'll be obviously accruing overtime costs," says Barbara Ferrer, the L.A. county health director.

    Diminished federal presence: Ferrer hopes these events will help authorities see that public health is key to public safety — and worth investing in. On the federal level, the Centers for Disease Control and Prevention, which serves as the nation's public health agency, has a muted presence this year. The current Trump administration has pushed thousands of workers out of the CDC workforce and tampered politically with some of its functions. Other governmental groups that would typically be involved, such as the National Security Council's biosecurity group, the Office of Pandemic Preparedness and Response Policy, and the Assistant Secretary for Preparedness and Response, have been disbanded, left vacant or don't have permanent .

    Millions of people are about to pack stadiums across the U.S., Canada and Mexico for the World Cup, starting June 11.

    Public health officials have been working to ensure the health and safety of the masses of fans they're expecting at the 104 matches across 16 cities through mid-July.

    In the U.S., World Cup preparations are coming in a time of a diminished federal health presence and funding. It's upped the workload for host city health departments, as they're also strapped for federal funding.

    Nevertheless, World Cup host city health officials say they're prepared for the many challenges that come with large-scale celebrations and gatherings.

    "We've been focusing on expecting the expected" — issues related to weather, health and human behavior, says Dr. Marcus Plescia, district health director for Fulton County, Georgia, which includes Atlanta.

    Planning for the event is ongoing, says Dr. Philip Huang, director of Dallas County Health and Human Services in Texas. "To be able to begin preparations a year out is a luxury for us, compared to a lot of the situations that we deal with," he says.

    "We call Atlanta 'Hotlanta' for a reason"

    For public health departments, the World Cup is a big deal –- but they're well prepared for the biggest challenges.

    Summer heat, for instance. "We call Atlanta 'Hotlanta' for a reason," says Georgia's Dr. Plescia, "It's going to be hot and humid here -– so heat-related injuries are going to be an issue."

    Atlanta is hosting eight World Cup matches and the team from Uzbekistan. At downtown Centennial Olympic Park, a month-long fan festival is expected to draw some 15,000 people a day. Cooling stations will offer air-conditioning and hydration.

    Then there's feeding the crowds. "The biggest lift for us and for all health departments is that our environmental health workers have to inspect all of the food vendors — and there will be a whole lot of food vendors," Plescia says.

    Inspectors will check every day to ensure the facilities are in working order and the food is safe to eat. "We want to make sure that people feel confident that they can go out to eat and have a good time –- and they don't have to worry about getting food poisoning," Plescia says.

    When lots of people gather, germs tend to spread. "We're worried about sexually transmitted infections because there's going to be a lot of people here and it's going to be a festive atmosphere," Plescia says. "And then we're worried about things maybe we wouldn't have been worried about as much before, particularly measles." Measles is highly contagious among those who haven't been vaccinated, and there have been 30 U.S. outbreaks this year.

    Dallas is hosting nine World Cup matches — the most of any city. The health department is stepping up disease surveillance in wastewater, expanding sites and covering more area, says Dr. Huang, the county health authority. Beyond looking for typical threats like influenza and COVID, they're also testing for "whatever might appear" through genomic sequencing, he says.

    They're also broadening mosquito surveillance –- setting insect traps and testing for pathogens they can spread. "We always test for West Nile virus," Huang says, "But we're also increasing our testing for dengue, chikungunya and Zika because of all the [incoming] international travel."

    Medical staff are also looking out for symptoms of Ebola or hantavirus, due to outbreaks.

    Keeping track of which diseases are circulating means they'll be able to alert hospitals and the public quickly if they see a spike. "It's a lot of things we normally do but certainly more enhanced," Huang says.

    They're also preparing health tips for the public in different languages: Wear a hat and sunscreen and hydrate when it's hot out. Bug spray and long sleeves help prevent mosquito bites. Stay home if you're sick. "It's the same messages [we always share], but it's really concentrated because we've got so many people coming during a hot period of time in Dallas," Huang says.

    "Most of our staff are not taking vacations"

    The World Cup finals are jointly hosted by New York and New Jersey on July 19.

    Officials have been running practice simulations to prepare for outbreaks and mass casualty events. "We plan for the worst case scenario and go through it before it actually happens," says Dr. Alister Martin, New York City's health commissioner.

    They've also set up "incident command" to "divert resources from normal stuff so that we can manage any potential emergencies," Martin says, adding that the operation will continue through much of the summer, for other big events planned in New York, including America's 250th anniversary, Pride month and the Puerto Rican Day parade.

    In Los Angeles, which is hosting eight games, including the U.S. opening match versus Paraguay, risk-assessment teams will monitor the surroundings for chemical exposures and biological threats.

    In L.A., diminished federal assistance means the health department is counting on existing staff to do the extra work. "Most of our staff are not taking vacations during the month of the World Cup because they'll need to work -– we'll be obviously accruing overtime costs," says Barbara Ferrer, the L.A. county health director.

    And much of their regular work, like routine food inspections, gets put aside. "I know it would be easier if we weren't in a resource constrained environment," Ferrer says. "But I want to provide assurance that even in a resource constrained environment, we're well prepared."

    Ferrer says they've successfully planned and managed other events of national significance, like the 2022 Super Bowl. "This work isn't new to us," she says, adding that staff are making great efforts "to make sure this is a joyous time in L.A. county and [that] we're all safe."

    This year's experience will better prepare Los Angeles to host other events, she says — like the 2027 Super Bowl and the 2028 Summer Olympics.

    Ferrer hopes these events will help authorities see that public health is key to public safety — and worth investing in.

    Less of a federal presence

    On the federal level, the Centers for Disease Control and Prevention, which serves as the nation's public health agency, has a muted presence this year.

    "Usually, the CDC is a visible lead when we have international events in the United States, particularly across the country, versus just in a single state," says Dr. Debra Houry, former chief medical officer for the CDC who resigned last year.

    The current Trump administration has pushed thousands of workers out of the CDC workforce and tampered politically with some of its functions, such as setting vaccine policy and publishing scientific papers. The agency's scientists rarely speak directly with the public anymore; their messages are filtered through politically appointed leadership.

    Other governmental groups that would typically be involved, such as the National Security Council's biosecurity group, the Office of Pandemic Preparedness and Response Policy, and the Assistant Secretary for Preparedness and Response, have been disbanded, left vacant or don't have permanent leaders, Houry says.

    The diminished federal presence serves as the backdrop for the World Cup.

    Emily Hilliard, press secretary for the Department of Health and Human Services which oversees the CDC and ASPR, wrote in an email response to NPR: "HHS and the Centers for Disease Control and Prevention (CDC) are actively coordinating with state, local, and global partners to ensure public health and safety during FIFA World Cup 2026 and enhance any measures, as needed."

    Localities have found that the federal presence is late in coming, and not as coordinated as it may have been in the past, says Lori Freeman, CEO for the National Association of County and City Health Officials, which represents health departments.

    Freeman says the CDC started holding coordination calls and issuing some guidance a few months ago –- long after host cities started their own preparations. She notes: "When it comes to merging public health, emergency response and preparedness, that is an area we worry constantly about because the federal government is the agency that must manage across state jurisdictions between and among states."

    Some have stepped up to fill perceived gaps. For instance, Georgetown University has set up a Health Security Operations Center to track infectious diseases and send out daily reports, to inform places expecting an influx of travelers throughout the World Cup.
    Copyright 2026 NPR

  • Irish cuisine, soccer and top-tier Guinness
    Photo of a a pub's bar, sitting on it is a Irish coffee and and Irish breakfast.
    O'Brien's Irish Pub's menu includes a full Irish breakfast and an Irish coffee.

    Top line:

    If you’re looking a great place to watch the upcoming World Cup on the Westside of L.A. — particularly if you can’t break the bank for a ticket — there’s O’Brien’s Irish Pub in Santa Monica. The owner sat down with Larry Mantle, host of AirTalk, to discuss sports, authentic Irish cuisine and quality Guinness.

    What you'll find at the Irish pub:

    1. Most notably, an Irish coffee. The alcoholic drink contains coffee and Irish whisky and is topped off with cream.
    2. Quality Guinness. The pub keeps a short beer tap line — meaning it goes from keg to glass quickly — and cleans the tap line every two weeks.
    3. Potato skins, banger sandwich and full Irish breakfast

    The ultimate O'Brien's experience: St. Patrick's Day, obviously. Otherwise, any day when you can sit down for the full Irish breakfast and coffee.

    If you’re looking for a great place to watch the upcoming World Cup on L.A.'s Westside — particularly if you can’t break the bank for a ticket — there’s O’Brien’s Irish Pub in Santa Monica.

    Owner Willy O'Sullivan sat down with Larry Mantle, host of AirTalk, to discuss how the pub has managed to maintain its customer base, while others — like Brennan's and Britannia Pub — have had to close their doors. He says it all comes down to partnerships with local sports fans, trivia nights and maintaining their authentic Irish pub food and brews.

    About the owner

    A native of Cork City, the second-largest city in Ireland, O'Sullivan arrived stateside in 1987. He opened the pub in 1994, and as interest in soccer has grown, he's built a community around European football matches, especially after subsequent World Cups. Along the road, he's also built a following for New York sports teams.

    The ultimate O'Brien's experience

    St. Patrick's Day, obviously.

    But ... any other day he'd recommend coming in for the Irish breakfast with a coffee in hand or "the best Guinness in Southern California," in his words.

    How he ensures quality Guinness

    Because Guinness is the pub's signature drink, he's made sure to give it a short beer tap line, meaning it goes from keg to glass quickly. He also makes sure to clean the tap line every two weeks to ensure quality.

    Restaurant details

    • O’Brien’s has Irish pub classics, including fish & chips, corned beef and cabbage, and a full Irish breakfast.
    • It’s best known for hosting the local Manchester United F.C. fan club known as Los Angeles Red Army.
    • Its also hosts groups for Leeds United and the New York Giants.

    Menu items we tried

    • Potato skins (potatoes, cheddar and bacon)
    • Banger sandwich (two English sausages, sautéed onions and mixed greens)
    • Irish breakfast (two eggs, two Irish sausages, Irish bacon, beans, mushrooms, tomato, black and white pudding)

    How to visit

    • Address: 2226 Wilshire Blvd., Santa Monica
    • Hours: Monday-Wednesday 11:30 a.m.- 12:30 a.m.; Thursday-Friday 11:30 a.m.- 2:30 a.m.; Saturday opening varies, closes at 1:30 a.m.; Sunday opening varies, closes at 2:00 a.m.
    • Cost: Potato skins cost $18; banger sandwich costs $19; and the Irish breakfast costs $23.

    What should we try next?

    Have a question or comment about a segment? Want to pitch us a story?

    Fill out the form below, and please include an email address so we're able to follow up if necessary! We're not able to respond to every inquiry, but all submissions are read and reviewed by our production team.