Sarah Mosqueda covers Orange County food, art and culture for TimesOC. She most recently worked as a staff writer in Food for the Los Angeles Times. She also has several years of experience in the restaurant industry, including as a proprietor. Mosqueda earned a bachelor’s degree in communications from Cal State Fullerton.
Latest From This Author
Mastering the art of steamed rice opens the doors to endless meals. Check out recipes for tinola, cilantro lime rice, fried rice and tahdig.
Nov. 3, 2024
Try the most unique and creative options from the 2024 101 Best Tacos in Los Angeles guide, including tacos filled with al pastor-style fish, oxtails, chicken shawarma and more.
Oct. 16, 2024
For chef Yotam Ottolenghi’s latest cookbook, he presents recipes for the dishes he reaches for again and again.
Oct. 6, 2024
Some of L.A.’s best tacos are stuffed with seafood, including cheesy tacos al gobernador, Baja California-inspired fried fish and al pastor-style octopus.
Aug. 7, 2024
We talked to your favorite Angelenos about all things tacos, including their go-to taquerias, standard orders and core taco memories.
July 23, 2024
Stuffed with crispy potato, roasted cauliflower al pastor and birria-spiced mushrooms, here’s where to find L.A.’s best vegan and vegetarian tacos.
July 23, 2024
Use this guide to find the best tacos in L.A., spanning regional styles from Tijuana, Sinaloa, Mexico City and beyond, stuffed with carne asada, carnitas, birria, fish, potato and every filling you can imagine.
July 23, 2024
When ordering at taquerias in Los Angeles, keep this taco glossary handy.
July 23, 2024
Some have left the restaurant business, others are inching their way back. Do they see a sustainable path for the future?
May 21, 2024
Nobu Matsuhisa brought Peruvian sushi to the U.S. in 1987. Now Eduardo Chang and Diawa Wong have planted a flag for their own style of Nikkei sushi at their Long Beach restaurant.
April 1, 2024