Gab Chabrán
Food & Culture Writer
(he/him)
Gab Chabrán is a lifelong resident of Southern California. He grew up in Whittier, where he attended Whittier College. He began his journalism career writing for the local music rag L.A. Record where he wrote album and live music reviews. He became a regular contributor at L.A. Taco, where he was part of the James Beard Award-winning team. His monthly music column "Taco de Sonido", profiled up-and-coming artists from the Latinx community. He's been a regular contributor to LAist, Eater LA, Thrillist, Los Angeleno, KCET Artbound, and The New York Times.
My approach to coverage is to discover how food connects us to the ever-so-layered social fabric of Southern California and how food tells the region's story. Every dish has its historical significance. A taco is not just a taco; it's a window to the Mexican Revolution. Pizza is not just pizza; it's the vehicle for immigrants to enter the restaurant game. Noodles aren't just noodles; it's the personification of generational conflict and perseverance. My framework for writing and assigning stories aims to highlight the rich cultural histories of the L.A. region and broaden the LAist platform further to include, but not exclusive to, previously overlooked populations that exist beyond the confines of the city-area proper yet remain vital to its existence.
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The government shutdown is likely to cause many in SoCal to lose access to food, starting Saturday. -
It's spooky season, and the upscale health influencer grocery store has a new smoothie. -
If you were lucky enough to score tickets to this year's World Series, chances are you're looking to grab some tasty food and drink before the game starts. -
Kevin Lee's Tokyo Noir has become one of the top spots for craft-inspired cocktails. -
I offer you this ridiculously good $4.20 smash burger and more in Long Beach, Glendale, West Hollywood, Pasadena and Boyle Heights. -
Northeast Los Angeles is full of new-school pizza joints, so we decided to check them out. -
L.A.’s favorite “New York-style Chinese food” restaurant has found a new location just down the street from its original spot. -
European-style beers are being paired with Japanese ingredients like matcha and yuzu to create unique pours. -
After a public outpour of support, Cole’s says it's delaying its final closing date to November. -
Join us on Sept. 18 for our live event with Kiano Moju, author of AfriCali, recipes from my Jikoni.
Stories by Gab Chabrán
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