From Our Editors
Though he went to chef's school and has worked in the kitchens of well-known restaurants, Chef Rick Garcia still calls his family his biggest culinary influence. It all began in the kitchen at his Grandma Bea's knee and continues today in his food truck, Dia de los Puercos, where his wife and little sister join him in feeding hungry patrons on the streets of LA. One look at the menu—or perhaps the chef's porcine tattoo—and you'll know that Chef Rick loves pork. For one thing, it shows up as the truck's shredded and crispy mochomos dish, which originated in Chihuahua, Mexico. On the truck, they serve it with fried eggs and salsa on a roll or in taquitos with cotija cheese. The staff also wraps hot dogs in bacon and even sneaks pork into the truck's version of elotes in the form of bacon mayo. For the most up-to-date whereabouts of the glossy black truck, you can check its Twitter feed or send out a bacon-hungry bloodhound.