Javier has been writing about food and its culture since he was 16 years old. He's written a cover story on Mexican cooking with original recipes for Saveur Magazine and is a restaurant scout for LA Times. He is a proud new contributor to Serious Eats and is ready to cover the thriving Los Angeles food scene as well as divulge some neighborhood gems.
Location: Los Angeles
Favorite foods: Ceviche, pulque, durian, nopales, mezcal, beans, handmade tortillas, unpasteurized cheeses and daiya too, mochi, vegenaise...seeing a trend here?
Last bite on earth: A clay bowl filled with steaming al dente pinto beans from the latest harvest and a side of wild nopales in red chile. Served with toasted handmade tortillas and a wedge of aged, unpasteurized Mexican cheese from my parent's Zacatecas ranch, at room temp. Hey, you asked.