My L.A.

By Andrew Hunter

Five years ago we packed our bags and moved from San Francisco to L.A. completely unaware of the vast difference between Northern and Southern California. We replaced fog with smog, foghorns with police helicopters, and sourdough bread with taco stands. At first these differences were intolerable, but I must confess I’ve grown quite fond of this sprawling city. It’s now my L.A.

The restaurants in San Francisco tend to be more formal affairs where kids are less welcome. Since we eat out often, but rarely without the boys, the “everyone’s welcome” attitude of the southland better fits our lifestyle. Even at Spago, arguably L.A.’s finest, Wolfgang is glad to see kids of all ages dining at his tables. The boys love the Weiner Schnitzel, but more often crave old school hard-shell tacos.

Southern California is famous for taco stands. Tito’s, Benito’s and Henry’s top the list. Each joint has its own style, which means we could eat tacos every week and still enjoy variety.

This week we went to Tito’s, a perpetually busy taco stand on the West Side where the line is long and fast moving. The tacos are about two bucks each, which means you buy ‘em by the handful. Follow this simple recipe for a taste of my L.A.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Old School Tacos (Like Tito makes)

1 pound ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
2 teaspoons kosher salt
2 teaspoons hot smoked paprika
1 teaspoon cayenne pepper
8 crispy corn taco shells
Shredded iceberg lettuce
Grated Cheddar cheese
Sliced tomatoes
Salsa

In a cast iron or non-stick skillet, brown the ground beef, breaking it apart into crumbles as it browns. When the meat is cooked, drain off any fat and stir in seasonings until well combined.

Spoon an equal amount into each taco shell and serve on a platter with bowls of lettuce, cheese, tomatoes and salsa. Let everyone make their own.

Makes 8 tacos

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