Chef Teo Montoya, along with his wife Melissa Montaya and partner Justin Graham, make up SOLRAD, a pop-up specializing in “Mexican-Americana” fare in Whittier, with a suitably Spanglish mashup name. The options are small, but carry a lot of heart and soul. The Bullshead breakfast burrito, for example, is made with perfectly stewed beef barbacoa, hashbrowns, refried beans (lard-free) and Tecate braised onions which meld into each other with a heavenly consistency.
Read all about it in LAist Associate Food and Culture Editor Gab Chabran's recurring Pop-Up Of The Week column here .
