Street Food
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MI SU Street Food’s ‘eclectic and fun’ Mexican fusion menu debuts downtown

Bertie A. Kinser

Only good things can come from a business built on a foundation of freshly made flour tortillas. 

MI SU Street Food doesn’t literally have tortillas for tires, but owners Alden and Hylene Garcia build a lot of their out-of-the-box, Mexican-style menu items around their authentic, homemade tortillas. 

“We knew fresh tortillas was something missing in Pensacola,” Alden Garcia said. “Our LLC name is literally ‘One Taco At A Time,’ so we’re trying to keep one taco on the menu at all times. And we’ll have a breakfast taco on it daily, too.” 

Alden Garcia said some of his recipes are fusion-style while others are so off-the-wall that he can’t even really categorize them. 

► Downtown food hall coming soon: Downtown Pensacola food hall, event space and entertainment complex planned for 2022

“I mean, I’ll put chorizo on a burger, that’s one of them. We’re doing a ‘Huevo Roll,’ which

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Food & Cooking
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Oxomoco Team Showcases Stunning Mexican Fare at Xilonen in Greenpoint

Bertie A. Kinser


a plate of food with a slice of cake: Xilonen’s braised carrot tostada

© Justin Bazdarich/Xilonen [Official]
Xilonen’s braised carrot tostada

As it has for many people, the pandemic slowed life down for Justin Bazdarich, providing time — a lot of time — to think about the future. The chef and restaurateur cemented his status in NYC’s dining scene with one crowd-favorite hit after another, first with hip pizza destination Speedy Romeo, and then with Michelin-starred Oaxacan restaurant Oxomoco, along with co-owner Chris Walton. Now, he’s grappling with building a more sustainable path forward in food and, more specifically, his impact on the industry.

After the city went into lockdown in March, Bazdarich enrolled himself back in college online, at Arizona State University’s School of Sustainability, and now he’s applying more sustainable food practices to his newest restaurant opening this week: Xilonen, a regional Mexican spot located at 905 Lorimer Street in Greenpoint, at the corner of Nassau Avenue. It’ll be the first

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Food & Cooking
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Genevieve Ko talks dim sum and Mexican food in the San Gabriel Valley

Bertie A. Kinser

I became a fan of Genevieve Ko a few years ago when I received a copy of her 2016 baking masterwork, “Better Baking,” as a holiday gift.

I learned many important lessons from that book — the value of investing in a good rimmed baking sheet, for one — and return often to its simple yet profound premise, which is rooted in the idea that minimally processed ingredients, used intelligently, can deepen the flavor of something as familiar as a peanut butter cookie, and make you long for a chocolate sheet cake made using, of all things, creamy sweet potatoes.

Before joining L.A. Times Food as cooking editor nearly two years ago, Genevieve worked as an editor at Martha Stewart Living and Gourmet, among other publications, and has co-authored several well-known cookbooks, including George Mendes’ “My Portugal,” Carla Hall’s “Soul Food” and multiple titles with French American chef

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