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The Brief

The most important stories for you to know today
  • Jurado talks housing issues, public safety, more
    A woman with medium-light skin tone and short dark hair wearing a lavender blazer and a beige and maroon scarf places an "I Voted" sticker on her blazer while smiling and looking towards left of frame.
    Yasabel Jurado places an "I Voted" sticker on her blazer after voting at the Arroyo Seco Regional Library in Los Angeles, California on Nov. 5, 2024.

    Topline:

    Los Angeles City Council District 14 will soon have a new representative in Ysabel Jurado. LAist's "Morning Edition" talks with Jurado about her top priorities — tackling the homelessness crisis, guaranteed housing for all, and public safety.

    Why it matters: She defeated incumbent Kevin DeLeon earlier this month after a tense race, scooping up 57% of the vote, in the district that includes parts of Boyle Heights, Highland Park and downtown L.A.

    Why now: Jurado will join the incoming City Council on Dec. 9.

    Listen 15:42
    Jurado pledges to stop 'eviction to homelessness pipeline,' and says LA can't police it's way out of problems

    Los Angeles City Council District 14 will soon have a new representative in Ysabel Jurado.

    She defeated incumbent Kevin de León earlier this month after a tense race, scooping up 57% of the vote in the district that includes parts of Boyle Heights, Highland Park and downtown L.A.

    Jurado — a tenant rights attorney, daughter of undocumented Filipino immigrants, and single mother — spoke with LAist's Morning Edition host Austin Cross about her top priorities as the newly-elected councilmember. This conversation has been edited for length and clarity.

    Housing issues in CD14

    LAist: Let's talk about housing because your background as a tenant, your background as a tenant rights attorney gives you a unique perspective. What are the most urgent housing issues that you're seeing in your district right now?

    Jurado: We have to stop the eviction to homelessness pipeline, strengthen our renter protections, actually fund the departments that can enforce it to make sure that folks like our seniors can stay in the housing that they've stayed in for the majority of their lives.

    That is a huge issue for us. So making sure that renters have a place to stay, using the ULA funds that we all voted for to make sure that seniors can still stay in these low income affordable units for the duration of their livelihood, right? Making sure that folks can age well in the neighborhoods in which they're choosing.

    And when it comes to homelessness, this district is home to Skid Row and we haven't had a City Council leader that's been able to corral all of the agencies, non profits, mutual aid groups that are coordinating in that area. And so wanting to work hand in glove with Supervisor Hilda Solis to really attack Skid Row's homelessness problem and try out new things.

    They may not always work out, but we can't keep doing the same things and expecting different results.

    Public land for more housing

    LAist: In the past, you've pointed to Hilda Solis' Care First Village as an effective, more affordable model for housing. You've also spoken about community land trusts. That was a part of your housing platform. What kind of housing solutions will you prioritize? What do you think is going to bring the most change the most quickly?

    Jurado: I mean, one of them is the Care First Villages, right? Supervisor Solis was able to use public lands to build transitional and interim housing for unhoused people, whether it's women, whether it's seniors, whether it's young folks who are just newly unhoused, and able to stand that up in less than six months using rehabbed shipping containers, and that's something that we can be doing in the city.

    LAUSD, the county, and the city — we have all of these unused parcels that are underutilized. We already know which ones they are, we should really start leveraging them in that same way to create more interim housing, especially in this district. Comparatively to other districts, this district has less interim housing sites, based on sheer location and numbers.

    The second thing is, yes, working with community land trusts, using the public monies we raised through ULA, in order to help give tenants a pathway to homeownership, promising them permanent affordability, making sure that's embedded in the covenant for the housing.

    Obstacles to combatting homelessness

    LAist: Just looking at some of the numbers, councilmember, L.A. city's latest point in time homeless count saw a 10.4% drop in unsheltered homelessness in the past year. We're still talking about close to 30,000 people living on the streets in L.A. city alone, about 75,000 in the county. What's not happening in your view, though? And how do we speed up the change?

    Jurado: Part of it is even just looking at the numbers of shelter beds that we have. The city controller has put out a great briefing on this and showing how we're just not meeting the demand and the need.

    CD14 is one of the districts that has the most, and I think there's a lot of discretionary funds that they could be using to tackle these crises head on and yet isn't. I think part of it has to do with priorities and failed leadership and, you know, lack of interest. And so looking at the inspiration from the Care First Village of like innovating through shipping containers, using public lands, we all have the opportunity in this district and we should really be doing that to meet the moment right now with our homeless crisis here in LA.

    "F— the police" controversy

    LAist: I want to go back to a time during the campaign. There was a moment in that campaign that made national news, and that was your response to a question about police budgets during a public forum at Cal State LA. You quoted a song by N. W. A. Would you have handled that question differently?

    Jurado: I mean, I was talking to students and I was reflecting back the sentiment of folks in this district in which, you know, they are concerned with over policing. I think, you know, if anybody knows a parent or someone that's talking to you, or even a group that maybe you're not necessarily a part of, you start from a point of reference in which . . . we'll do something that's familiar to them and then drift off to a further point.

    And at the end of the day, we were having a conversation about how neighborhoods like Boyle Heights and El Sereno, you know, they want more policing, but at the same time, they don't want to be over policed. They don't want to call the police when they're the victim and then suddenly be arrested for being the suspect, which is a reality that is far too common than we care to admit, right?

    And so, I think we can all have a conversation, a mature one at that, about public safety and also about accountability at the same time. And so, that's what we were having that day, and we can continue to have that as we continue moving forward and looking at our city and trying to figure out what's best for, you know, the constituents in CD14 and greater L.A.

    LAist: I mean, a lot of people would say, "Yeah, there's a real benefit to connecting with your audience, meeting them where they are at," — the lyrics of that song, is that your personal view of the police?

    Jurado: No. . . you know, the song is a criticism. Like when we think about the song and why it was created, it was created [in] the wake of the violence of Rodney King in an L.A. that was torn.

    That's where I grew up. That is, I grew up in Highland Park before it was cool and public safety was a real big issue for me and even one of my cousins joined a gang and got caught up in trouble and struggles with recidivism. And so I think the reality of that is still here. Part of why I ran was, you know, the racial reckoning we were promised post George Floyd, that doesn't feel like it's been reckoned with — really.

    And so I think when we look at public safety, it looks different for every community, and my constituents do want more police, and it's about public safety and police accountability. And also thinking about the bigger issues, right? What we've been doing has not been working.

    On the LAPD

    LAist: I'm sure there will be some efforts to invest in those but looking at topics such as the LAPD staffing levels, they have hit their lowest mark in more than two decades. In your view, should the size of the LAPD grow, shrink, or stay the same?

    Jurado: The department has been funded more than it's ever been before. But when we look at departments like street lighting, it's funded less than 1% and has been continued to be cut over the years, especially as we head into a financial deficit. We're looking at CD14 where downtown nearly half of all the lights are out, where every main street in this district, Eagle Rock, Highland Park, El Sereno, down the street from my house, every light has a sign that says out of service call this number, you call the number, and it goes to no one, and the reality is 70% of these lights are out because of lack of maintenance.

    Because we've underfunded a department. And so when we think about safety, I really think we should be broadening it, because we know the studies show that lighting industry cleanliness contributes to the safety of a neighborhood.

    LAist: I will say on the topic of street lights, that is a topic that we have covered extensively here. There is a task force involving the LAPD regarding those lights because some of the wiring has been removed possibly for profit by individuals. I do want to come back though to my question about LAPD and their size and their budgets. Should they grow, shrink, or stay the same?

    Jurado: At the end of the day, we have to look at what's been working and we can't keep doing the same things and expecting different results. And they have already, you know, they've been spot on. They've been paid more than they've ever been before. I don't know if you know this — in the past year, due to bad policing and the liability claims from that, the city has had to dip into 300 million of its reserves.

    That's our emergency funds and that was in the first three months of the year, 300 million. And if we continue on that rate, we are going to bankrupt the city, and next year, the city council may need to declare a fiscal emergency, and so every expense after that declaration would have to be voted by a 15-member council. . . So I think we really have to be critical about the choices that we're making in funding departments in this next year, especially with a lot of our responsibilities as council members to our constituents, but also with these global events that are coming up in our city.

    LAist: Although you did say that the people within your district, they do want police. How do you find that balance when it sounds as though they might need more police, more hiring might be necessary at this point? It sounds to me as though you aren't really in a position right now to say that you want to put more money toward the hiring of more LAPD officers.

    Jurado: When we look at our budget, how can we allocate more money that we don't have? And reimagining public safety and widening what that view means, means different things for every community.

    And so part of our first 100 days, in addition to lighting up CD14 . . .doing some deep listening and deep canvassing, which is what we intend to do in our first 100 days, to talk to all of our constituents and see what that is.

    The budget cycle is going to come again as it does every single year, but we're in a big fiscal deficit and it sounds like we're not going to have enough money to fund many things this next year.

    Street safety and reducing traffic fatalities in CD 14

    LAist: What are your plans to improve street safety? Maybe what recommendations would you make to reduce those fatalities?

    Jurado: Increasing the multi-modality of downtown is important, but even in neighborhoods like Boyle Heights, which is a neighborhood that is considered a hot spot because it's bordered by a lot of freeways, it is one of the areas where there are a lot of traffic fatalities. So looking at how we can reduce the distraction of drivers, increase the ability to have reliable, accessible transit, and make sure that we do have the cleanliness and the city services to make sure the streets are actually safe for folks and pedestrians alike.

    What gives Jurado hope about LA's future?

    LAist: My last question, you're entering office at a challenging time for the city. What gives you hope about LA's future? 

    Jurado: I always said on the campaign trail, we always find joy in the struggle. Whether we're singing at the picket line or, you know, we're going to organize a party to raise money for someone who needs legal funds.

    And I think that this group of people that have elected me have always been able to find joy and work and living in community with one another. And I think that will continue no matter who their elected is, but being elected can uplift that joy and make it easier for people to feel that has always been kind of the thing that brings me joy, right?

    And throughout this campaign that has been a through line for me, and everyone that has chipped in has always provided me with some hope that they have for CD 14. So starting a new chapter, having radical colleagues who are willing to join me in the struggle, and all the people that we are serving who still are resolving the problems on their own, creatively and without a budget all the time.

    And making sure that working class voices are heard and we'll do it alongside them.

  • What we know about the companies involved
    Crews wearing safety vests apply dirt on a street with oil on the pavement. A small plaza and bust stop are behind them.
    Crews clean the scene along Cesar E. Chavez and Eastern avenues, where gallons of crude oil spilled onto the street.

    Topline:

    A week after an underground pipeline near East Cesar E. Chavez and North Eastern avenues was punctured, questions remain about who was responsible.

    The backstory: Officials said early reports indicated a boring crew conducting directional drilling for a fiber optic line struck the 16-inch petroleum pipeline, which sent an estimated 2,400 gallons of crude oil onto nearby streets and into storm drains and the Los Angeles River. Streets in the area reopened Thursday after days of closures that disrupted nearby residents, businesses and schools, though more soil remediation remains ahead. Spill report updates from the California Office of Emergency Services indicate that the reported cause of the spill was a “human error.”

    How to file a claim: Claims of damage believed to be caused by the spill can be submitted to PPS by calling (877) 817-5465. Callers will be prompted to leave their name and contact information in a voicemail for a representative to return the call.

    Read on... for more on the companies involved.

    The story first appeared on LA Local.

    A week after an underground pipeline near East Cesar E. Chavez and North Eastern avenues was punctured, questions remain about who was responsible.

    Officials said early reports indicated a boring crew conducting directional drilling for a fiber optic line struck the 16-inch petroleum pipeline, which sent an estimated 2,400 gallons of crude oil onto nearby streets and into storm drains and the Los Angeles River. Streets in the area reopened Thursday after days of closures that disrupted nearby residents, businesses and schools, though more soil remediation remains ahead.

    Spill report updates from the California Office of Emergency Services indicate that the reported cause of the spill was a “human error.”

    Here’s what we know about the companies involved:

    Who operated the pipeline?

    The pipeline is operated by Pacific Pipeline System, which since 2006 has been owned by Plains All American Pipeline.

    Who was drilling?

    In the hours after the spill, Boyle Heights Beat reporters witnessed a truck labeled Camarillo Drilling Inc. A Camarillo Drilling representative told the Beat they were seeking counsel and could not confirm if they were working at the site.

    A February 2026 report from the state Department of Water Resources notes that Camarillo Drilling Company, in April 2020, punctured the Santa Ana Pipeline in Riverside “while performing directional and horizontal boring during installation of an underground communications cable.”

    The Department of Water Resources (DWR) filed a complaint against Camarillo Drilling in Riverside County Superior Court in April 2022, seeking damages of about $1.2 million to cover pipeline repair expenses and DWR staffing costs, according to the report. 

    Why were they drilling?

    NBC4 reported that HP Communications was behind the drilling of the fiber optic line. A representative with HP Communications told the Beat they could not comment or confirm that they were working at the site. 

    HP Communications is one of the companies awarded a contract for the Broadband for All plan, a $6 billion state and federal investment to close the digital divide. 

    The plan involves building a network of high-capacity fiber lines that carry large amounts of data at high speeds over long distances, according to LAist. About 10,000 miles of fiber optic cable is being installed throughout California, including more than 500 miles in Los Angeles County. The state owns and manages the system.

    Another company that was awarded a contract for the plan is Arcadian Infracom, which in 2023, held a groundbreaking event in Boyle Heights for the California portion of its L.A. to Phoenix fiber route, LAist reported in 2024.

    The project will help serve residents in East L.A. and extend to communities in Barstow and Needles (The route totals 306 miles, but only 40 are within L.A. County limits).

    What remains unknown?

    It’s not clear if the drilling that led to the pipeline rupture is linked to the Broadband for All effort. Arcadian Infracom has not returned a request for comment regarding any potential involvement with the pipeline puncture. 

    The California Department of Technology did not respond to Boyle Heights Beat’s questions in time for publication.

    Pacific Pipeline System (PPS) has also not responded to questions regarding the third-party companies involved. 

    A state investigation into how the pipe was struck remains ongoing. Supervisor Hilda Solis on Thursday said she’d work with the Board of Supervisors to ensure “every responsible party is held accountable and advancing stronger protections for impacted residents, communities, and small businesses.”

    How to file a claim

    Claims of damage believed to be caused by the spill can be submitted to PPS by calling (877) 817-5465. Callers will be prompted to leave their name and contact information in a voicemail for a representative to return the call.

    According to the pipeline operator, some examples of claims that may be considered include: 

    • Property damage
    • Business interruption or loss of access
    • Cleanup or remediation expenses
    • Equipment, vehicle or inventory damage
    • Other documented costs directly related to the incident

    PPS will request contact information and a description of the claimed damages. The timeline for any potential compensation depends on the urgency of the claim, according to the spokesperson.

    How to report air quality concerns

    To report excessive odors, smoke, dust and other air contaminants, East Yard Communities for Environmental Justice advises residents to contact the South Coast Air Quality Management District (AQMD) by calling (800) CUT SMOG or (800) 288-7664. 

    Residents can also access South Coast AQMD’s online complaint system by clicking here. 

    To report health concerns related to odors, residents can also contact the L.A. County Department of Public Health by calling (626) 430-9821 or by emailing DPH-OEJCH@ph.lacounty.gov.

  • Sponsored message
  • Tips on navigating L.A. during the matches
    A large screen inside a stadium reads "26 FIFA Los Angeles."
    The FIFA World Cup 2026 Los Angeles logo is displayed during a media event for the upcoming FIFA World Cup at SoFi Stadium in Inglewood, Tuesday, May 12, 2026.

    Topline:

    LAist prepared the following guide to help folks get to and from the stadium, L.A. city watch parties and tips on using bikes and scooters to get around the region.

    The TL;DR: L.A. Metro is providing direct shuttle service from several locations in L.A. and Orange Counties to SoFi Stadium, where countries from around the world will face off in the eight local FIFA World Cup 2026 matches.

    Watch parties: There will be free watch parties in the city of L.A. Some of the locations are directly accessible via Metro rail.

    Read on ... for specifics and tips on using scooter and bike shares.

    You might have braved the process to get a seat at SoFi Stadium for one of the eight FIFA World Cup 2026 matches in L.A., or maybe you’re gearing up to head to a community watch party.

    Either way, you can maximize the celebration, avoid traffic and save your wallet by taking transit.

    LAist prepared the following guide to help folks get to and from the stadium, L.A. city watch parties and tips on using bikes and scooters to get around the region.

    Getting to the stadium

    L.A. Metro is the countywide transportation agency and is the official public transit provider for the World Cup matches in the city. It’s partnering with more than 10 regional transportation and charter providers to get people to and from the stadium.

    Where is the stadium: All eight of the matches will be at SoFi Stadium, or L.A. Stadium, as it will be called during the World Cup. The address is 1001 S. Stadium Dr., Inglewood, CA 90301.

    How do you get there on Metro: Metro is offering direct shuttle service to the stadium from several locations in L.A. and Orange counties:

    • Hawthorne/Lennox Station
    • Crenshaw Station
    • LAX/Metro Transit Center
    • Near LAX hotels
    • El Camino College
    • Harbor Gateway Transit Center
    • Culver City Transit Center
    • Torrance Transit Center
    • Union Station
    • Downtown Long Beach
    • Downtown Santa Monica
    • North Hollywood Station
    • Pierce College Station
    • ARTIC Anaheim Station 
    • Newport Transportation Center
    A map showing routes for Metro's shuttles to SoFi Stadium during the World Cup. The routes to the stadium are shown in purple.
    You can catch a stadium-bound shuttle at locations throughout L.A. and Orange Counties.
    (
    L.A. Metro
    )

    When: Shuttles to the stadium begin service at least three hours before kick-off depending on which location you’re leaving from, and they’ll run up to 90 minutes after the matches end.

    How often: The shuttles will generally run every 10 minutes. For the Pierce College Station and Newport Transportation Center, the shuttles will run every 30 minutes.

    How to pay: You can tap the fare machines directly with your credit or debit card. Or you can go old-school and use a physical or digital TAP card. There are several ways to get a TAP card, including using your smartphone or picking one up at a Metro station. Here is a page with more details and instructions.

    How much: The same as usual: $1.75 one-way.

    Ok, but how do I get to the shuttle locations?: There are a few different options.

    The shuttle pick-up and drop-off locations are well-serviced by existing transit. You can use the Transit or L.A. Metro mobile apps to help with trip planning.

    And yes, you can drive, too. For most of the shuttle locations, you can reserve parking via SpotHero on Metro’s official World Cup page. You can also use ride-share or taxi services.

    The only pick-up and drop-off location that doesn’t have any kind of vehicle access, including rideshare, is the LAX Metro Transit Center. But that station is accessible by five different Metro bus lines and two rail lines.

    Bonus: If you’re looking for a souvenir to commemorate your time on transit during the World Cup in L.A., make sure to pick up a special TAP card. You can see the designs and where to find each one here.

    How to get to the watch parties

    There are going to be more than 100 free watch parties in the city of L.A. at different park locations. It’s part of an initiative called Kick it in the Park. You can find out more about the watch parties here.

    Some of the locations are accessible on Metro rail.

    • MacArthur Park. You can take the B or D line to the Westlake/MacArthur Park Station.
    • Seoul International Park. The D line stops at the Wilshire/Normandie Station, which is about a half mile away from the park. 
    • Sycamore Grove. The A line stops at the Southwest Museum Station, which is less than half a mile from Sycamore Grove. 
    • Stoner Recreation Center. The E Line stops at the Expo/Bundy Station, which is about half a mile away from Stoner Recreation Center.
    • Cheviot Hills Recreation Center. The E Line Palms Station is just less than a mile away. 

    Check out the city’s interactive website to learn which Metro, L.A. Dash or other regional transit can take you to the Kick it in the Park events.

    Other cities in the county are also hosting watch parties, including Santa Monica, West Hollywood and Culver City.

    Micro-mobility solutions

    Taking a bike share or scooter could be helpful to get to and from transit stations or to go a short distance that isn’t well-served by transit. There are a few different options here:

    • Metro Bike Share. Metro operates a fleet of regular and electric bikes that you can find at docking stations throughout L.A. Use the L.A. Metro app to find docking stations near you that have available bikes or to find stations where you can return the bike when you’re done using it. There are different prices depending on how long you anticipate needing a bike, and you can pay with your TAP card. 
    • Lime. The private scooter and bike-share company recently expanded into the Valley and now offers a total of 15,000 vehicles in the city of L.A. Its vehicles are also accessible in West Hollywood and Long Beach. You can use the Lime or Uber apps to book the vehicles.

      The company is launching a “fan pass” this summer that includes 90 minutes of riding over the course of five days for about $13. You can purchase the fan pass more than once. It’ll be available between June 5th through July 12th. If you don't have access to the internet on your phone but still want to use a Lime vehicle, you can text "Unlock" to 415-463-3473. You will receive a text back with instructions on how to proceed from there.

  • Pop-up serves restaurant-quality Japanese cooking
    Two light skinned hands with dark tattoos turn skewers on a burning charcoal grill, with sizzling meat and smoke rising
    Three Pigs is known for its yakitori.

    Topline:

    Unbound by the confines of a brick-and-mortar restaurant, Three Pigs specializes not just in yakitori, but a chef-driven, seasonal take on Japanese cooking.

    Why track down Three Pigs: Proof that a pop-up can be something more than just a roving restaurant—it can be a conduit for creativity and community.

    What to eat: Charred chicken thigh skewers, tender braised pork belly bowls, and an ever-changing list of market-driven specials.

    The soft hiss of fat dripping onto white-hot binchotan. The alchemical smell of both sweet tare sauce and charred meat. If you closed your eyes, you could easily imagine yourself parked at the counter of any number of South Bay yakitori joints.

    But this is Three Pigs, a Long Beach-based pop-up and catering operation, that roves around the region, one week perhaps at a street fair, another in the parking lot of a donut shop.

    It’s the work of partners Allison and Vasili Tavernakis. In just under two years, they’ve built a community of dedicated diners from Orange County to Los Angeles, drawn to their personal market-inspired take on traditional Japanese cuisine.

    A light skinned man wearing a baseball hat, dark glasses and a chef's apron, has his arm around a smiling Asian woman also wearing a baseball cap and a chefs apron. They are standing inside a pop up tent surrounded by kitchen equipment.
    Three Pigs owners, Vasili (left) and Allison Tavernakis.
    (
    Courtesy Three Pigs
    )

    Yakitori is what first launched Three Pigs, so. So there are always skewers on the menu, like a juicy beef kushiyaki skewer dabbed with wasabi.

    But there’s also always something special and even ephemeral to be had. Maybe it will be hearty kakuni don, a bowl of rice topped with meltingly tender soy-braised pork belly, a jammy soft boiled egg, and daikon and bok choy sprouts. Or perhaps you’ll find a hyper-seasonal dish like nowhere else: yuzu-scented whipped tofu, charred broccolini, sake-cherry agrodolce, and sprouted watercress.

    Three Pigs is restaurant-quality cooking unbound from the financial and creative trappings of a brick-and-mortar space.

    “The challenge is what keeps me excited,” Vasili said. “I want our pop-ups to feel like if you changed our bamboo plates, you’d feel like you were at a restaurant.”

    A white plate holds a beautifully laid out dish, with crispy seaweed and lobster tail on a cream colored sauce, surrounded by a yellow swirl.
    A restaurant-quality dish at Three Pigs.
    (
    Courtesy Three Pigs
    )

    Organic growth

    Allison and Vasili are both hospitality veterans. The pair met while working at a restaurant in Torrance: Allison as a manager and social media director in the front of the house, Vasili as a chef in the back of the house. After their shifts, there were few options for late-night bites. Inevitably, Vasili said, they’d find themselves at Japanese izakayas, where they and their coworkers could build camaraderie over skewers and small plates.

    It was during those post-work meals that Vasili became enamored with yakitori. But it wasn’t until the pandemic lockdowns that Vasili ever attempted to cook it himself. It was a slow process, learning the techniques and honing the recipes that called back to those late-night meals that he sorely missed. For Allison, who is Japanese-American, the dishes spoke to her own flavor memories and family traditions.

    Eventually, they became confident enough to invite friends over for dinners to try out new dishes.

    Still, the idea of a pop-up seemed far off. It wasn’t until a friend who owns a store in downtown Long Beach offered a pop-up opportunity that Three Pigs started serving the public. After that first smashing success, which saw their entire menu sell out, the operation has grown organically ever since, building on community connections and word of mouth to find new avenues to share their food.

    Evolution and ambition

    If you pay enough visits to Three Pigs’ pop-ups, you can watch the pair continually push boundaries.

    “On a recent visit to Japan,” Vasili recounted, “we saw a vendor with a gorgeously long irori-style grill with fish standing on skewers. In Japan, irori is a multifunctional space in the home for both heating and cooking. I hadn’t seen a vendor do that before, so I thought I could try building one.”

    So he did. Then he sourced ayu, small fish prized in Japan for their sweet, delicate flavor. The fish were skewered whole and arranged vertically around lengths of charcoal stacked in the center of the grill. The result was not just an approximation of that inspiration from Japan, but an homage to the craft and care of Japanese cooking. Even attempting such a cooking method is something no other pop-up, let alone a brick-and-mortar restaurant, is likely doing in Southern California.

    Casual pop-ups are only part of the Three Pigs experience. Allison and Vasili also host a dinner series. And it’s at those dinners where Three Pigs’ creativity is truly at play.

    At a Santa Monica nursery a few months ago, Three Pigs paired an ambitious tasting menu dinner with an ikebana class hosted by Tiger Blossom Studio. In between flower arranging lessons, Allison and Vasili served a farmers market-driven menu that saw dishes like a hamachi crudo in a pool of strawberry ponzu, spiny lobster in a caviar and white miso beurre monté, and a hojicha panna cotta with craggy, dehydrated black sesame cake.

    “We try and create an experience, not just food on a plate,” Allison said. “We see this as an entire restaurant experience that happens to be outside in the community. We get to interact with customers in a more intimate way, ask questions, and have a conversation.”

    But that conversation isn’t just one with customers old and new. It’s a dialogue between memory and place, Southern California and its seasons, and tradition and evolution.

    No matter where you find Three Pigs, you can always guarantee there will be something new on the menu.

    Location and hours: Visit Three Pigs on Instagram at @threepigslbc for upcoming pop-ups and events.

  • 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.