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A new pop-up restaurant will be making tacos with North African flavors this weekend.
On May 10 from 5 p.m. to 9 p.m. at Blank Kitchen, patrons will get to try out Revolutionario—LA Food's tacos; the fillings include rabbit tagine, duck confit, Berber lamb mechoui and merguez and potato, among others, according to their Facebook page. They can be topped with items from their garnish-and-salsa bar. They'll also be making North African briks, which are pastry pockets traditionally filled with items like tuna or ground meat and then deep-fried.
Menu items are priced from $2.25 to $7 and the list of items not only includes tacos, but also tamales and plate specials like smoked goat birria, cochinita pibil porchetta and red maiz pozole.
According to the group's Facebook page:
We honor Mexican traditions by using fresh nixtamal (masa): blue, yellow, and white. We used tequesquite (lake salt) for creamy, smooth beans. We use heirloom red maiz for our pozole. We respect the earthy, sexy, funky, smokey, and chile flavors of Mexican cuisine. We incorporate Berber soul, North African spices, and French technique.
Revolutionario—LA Food's first event will be held on May 10 from 5 p.m. to 9 p.m. at Blank Kitchen at 4220 Beverly Boulevard in Koreatown. More information can be found on the group's Facebook page. It's cash-only and there are no reserved tables. There's free parking in the lot. No BYOB is allowed.
