Location: Home > food > Tacos, Tangerines, and Traxx: Los Angeles Times Food section in 60 seconds
Tacos, Tangerines, and Traxx: Los Angeles Times Food section in 60 secondsPosted Jul 18th 2007 11:01AM by Sarah J. GimFiled under: Lunch, Dinner, Dessert, West Coast, Restaurants, Recipes, Raves & Reviews, Newspapers, America, in sixty secondsIn the kitchen, Amy Scattergood goes gourmet glam with tacos, with recipes for Achiote-marinated fish tacos, Duck tacos with chile-cherry compote, and Shrimp tacos with pumpkin seed sauce. To go with those tacos, some sangria, or refreshing tea-infused ices and granitas from the Times' archives. Product pick for the kitchen is organic clementine preserves from Les Comtes de Provence.On the restaurant scene, Russ Parsons looks at what it really means for a restaurant to be "green." Speaking of "green," LA chefs are making Caesar salads from non-traditionally Caesar ingredients like butter lettuce and frisee. S. Irene Virbila goes to Traxx restaurant and gives it 1½ stars.
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