LA Weekly food critic Jonathan Gold on "treating taco trucks with the same reverence as a Michelin-rated restaurant": "I’m of the mindset that the bigger the kitchen, the more people sweat in your food.” [LAT Magazine]
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LA Weekly food critic Jonathan Gold on "treating taco trucks with the same reverence as a Michelin-rated restaurant": "I’m of the mindset that the bigger the kitchen, the more people sweat in your food.” [LAT Magazine]
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