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Sean L. Malin
Contributor | (he/him)
Sean (L.) Malin is a writer raised in the Santa Clarita Valley on the ancestral homelands of the Fernandeño Tataviam people. In addition to his reporting for LAist, his stories on food, comedy, cinema and the culture at large have appeared in the New York Times, Vulture, Eater and the Los Angeles Times, among others. Engage with him on Twitter, please: @cinemalins
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Quesabirria tacos rojos, Korean street corndogs, Diavola pizzas, vegan churros. These 11 spots are the cream of the SCV crop.
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Few desserts are as satisfying as a tres leches cake. Thankfully, SoCal has tons of great ones.
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COVID-19 has threatened their explosive growth, but Southern California's food halls keep fighting to make it work.
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Starchy, beefy and satisfying, lomo saltado is one of Peru's most popular culinary exports.
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Here in Los Angeles, poutine is having its deep-fried, stains-on-the-shirt moment.
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We love skeleton-shaped cakes and pumpkin-spiced lattes as much as the next basic witch, but there is more to fall food.
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What used to be touristy rarities have become landmarks of Southern Californian cuisine.
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SoCal's Burmese food scene is a wonderfully wild stew of disciplines, recipes and locations.
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It's the golden age of hilarity in the City of Angels, where you can catch a top-notch comedy show almost any night -- for free.
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Engage, bite by bite, with the contested, overlapping histories -- and recipes -- of Tibet, Bhutan, Nepal, Pakistan, China and India.
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What makes crepes so exquisite? Their fragility and the fact that no two are exactly alike.
