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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Public health records for the home of the Godmother sandwich refer to "vermin infestation." -
The second annual Tournament of Cheeseburgers has begun — and we want to hear from you! -
For the star of 'Somebody Feed Phil,' the Larchmont diner is all about creating community. -
Chef Daniel Castillo has opened a love letter to diners in Santa Ana. -
They're also far less likely to ruffle feathers. -
Nominations are open for your local faves, culminating in a winner to be crowned at Smorgasburg LA on July 20. -
Two days for bread dough to rise? More for pizza dough? Devoted bakers and pizza chefs are patiently waiting for the magic to happen. -
How to eat out multiple times a week without busting your pants. -
Fruity pebbles studded corn dogs, pickle lemonade, and of course, crumbled hot Cheetos. Yes, I survived. -
Everyone loves pizza — but how do you bring a cold slice back to life the next day? And no, throwing it in the microwave doesn't count.
Stories by Gab Chabrán
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