Chalupa

Last month I worked at a summer school program and I didn’t take lunch because I had these expectations that this college in Los Angeles would have many ethnic restaurants around.

There was a pizzeria, a sushi restaurant and………..Taco Bell.

It was Taco Bell fused with KFC, so customers could order fried chicken and liquid cheese (no by itself, but as an integral component of many Taco Bell dishes).

Okay, i was in Long Beach and the lunch situation was grim. I didn’t have much time so I went into the Taco Bell-KFC hybrid.

Taco Bell was something I dreamt about during my sojourn in Singapore. 

The fantasy version of Taco Bell is much better than the sad truth. 

The chalupa sounded promising. 


In lieu of a taco shell a fluffy pita-like bread substance was used. The pale iceberg lettuce and tomato chunks made this a healthy lunch. 

The meat was the traditional Grade D beef used by Taco Bell chefs for ages.

The jalapeños were the soft olive colored pickled ones that cost $2 for two quarts. 

Sadly the cheese wasn’t liquid. 


The Doritos taco was pretty good. I devoured it before I even thought about blogging this elegant repast. 


Adding to the ambience were dirty tables and filthy floors. 

Papusa con Puerco

This might have been the second time since I’ve had a papusa. A papusa is a flat spongy bread filled with vegetables or meat.

Originally from El Salvador, I’ve been noticing papuserias here and there.


I ordered the papusa with pork and cheese. It was served with salsa and guacamole.

I liked it.

The cucumber mint lemonade was very good.


I went to Manchester, a city near Long Beach for a job interview. 

I saw this odd building across the street from the park where the farmers’ market was located.