My first Mardi Gras was not only filled with beads, beers and ... it was also an incredible food experience. One of the most memorable eateries had to be Johnny's Po-Boy. As the oldest family owned po-boys sandwich shop in New Orleans, this place is a must for any serious eater.

The po-boy originated in New Orleans in 1929 as a result of a Streetcar Union strike. Apparently the strike went on for several months and the workers that were striking had very little money to survive. Two brothers, Benny and Clovis Martin, former streetcar operators before opening their "Martin's Bros. Restaurant", decided to help their friends on the picket line. The brother fed the hungry strikers sandwiches made of one pound loaves of French Bread cut into three and filled with ham, cheese, lettuce, tomatoes, pickles and mayo. These sandwiches were fed to the men free of charge. As the men came into the brothers restaurant, they would say "Here comes another 'poor boy' man". Hence the name po-boy which has become a part of New Orleans cuisine.
I had the softshell crab po-boy (pix below) and absolutely recommend this as Johnny's fries up two whole crabs for your eating pleasure. Plus, don't forget to add the sweet potato fries to your order!

When Hernán Cortés and his conquistadors arrived in the New World on April 22, 1519 they discovered that the inhabitants (Aztecs Mexicas) made flat corn breads. The native Nahuatl name for these was tlaxcalli. The Spanish gave them the name of tortilla to the round innovative product from the Indians. In Cortés' 1920 second letter to King Charles V of Spain, he describes the public markets and the selling of maize or Indian corn in a market as big as the ones present at the time in Venice or Madrid.

At another historical moment of mankind, two cultures intertwine creating a new dish that will be the foundation of Mexico's contribution to the fast food industry for ever: The pork taco. It was then when Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba, this turned to be the first “taco bash” in the history of New Spain, which was fully documented by Bernal Diaz del Castillo in his chronicles.

The taco is the Mexican fast food landmark, which is the reason why we are showcasing this sample of the Mesoamerican cuisine in our site. Well, following the tradition nowadays Los Tres Cochinitos located Next to the famous "Azul" soccer stadium stands up to the tradition. Here you will be able to find rib and pork beef by the pound. Fresh tortilla, avocados, salsa roja and verde are the traditional complements that let you build (and taste) your own sample of Mexico's most famous fast food dish.

For sure you may know many taco places, but this one is a special representation from the Taco mother land.

Brand New points out the new Wonder bread logo revamp created by Willoughby Design, who has been the Wonder agency since the late 90's. I believe the overall consensus is...what's the difference? Other than the yellow arc and the fact the balloons are a bit tighter on the new logo, the revamp really isn't much. Will this new logo be the answer to Wonder bread's financial concerns...I'm going to guess not.

It's a bit sad that America's first sliced bread company and the inspiration for the infamous phrase "best thing since sliced bread," has fallen behind on market share.

Perhaps Wonder bread shouldn't focus so much on logo redesign, but rather continue its traditional strategy on big names associations such as Star Wars, Bo Jackson and obviously Ricky Bobby...

I've recently been noticing more and more the emergence of amazing food trucks. Although I know these outlets have been around forever (i.e. hot dogs carts or taco trailers), nevertheless the question remains how comfortable are we eating from this nomadic establishments?

For one, I have absolutely no problem eating at these alternative meal providers. The food gods know I've had some of the best Colombian hot dogs and other snacks from 4-wheel establishments.

Actually, KCRW (LA radio station) just launch a an online series called Good Food where host Evan Kleiman ventures into LA searching for top food destinations. In the first episode, Evan tackles LA taco truck scene and eventually ends up at Korean-Mexican fusion Kogi-Truck....the kogi taco looks amazing!



here are some other mobile eateries you should check out:

Wafels & Dinges

Food Shark

Skillet