THE. Galbi

Western Food, Korean galbi includes several beef rib dishes and this version differs in the cut. Unlike the traditional South Korean galbi where the ribs are cut along the bones (also known as the English cut), in L.A. galbi the ribs are cut along the bones into thin strips.

The ribs should be marinated, usually in different combinations of soy sauce, onions and Asian pears, and then grilled over charcoal. Two main theories explain the origin and name of L.A. galbi. Although the less popular claim that the name comes from the side cut, it has been widely accepted that the dish first appeared among the Los Angeles Korean community. Chinese Food

Hot chocolate ice cream

A version of the classic ice cream, hot chocolate ice cream is made from ice cream, hot chocolate, and whipped cream. In this ice cream version, a dollop of sticky hot fudge sauce is poured over scoops of cold ice cream (traditionally vanilla ice cream), a step that creates a nice temperature contrast and increases the sensory pleasure that the creamy dessert offers.

A tablespoon or more of light, fluffy whipped cream is layered on top of the ice cream soaked in chocolate sauce, then the whole is garnished with sprinkles, toasted pecans, or a maraschino cherry if desired. This simple but rich sweet has been around since 1906, when it is believed to have been invented by Los Angeles candy maker Clarence Clifton Brown, who at the time owned a shop called C.

C. Brown’s Ice Cream Shop on Hollywood Boulevard. Hot chocolate ice cream has been a favorite dessert for many generations ever since and even has its own National Hot Chocolate Ice Cream Day, which is celebrated on July 25 every year. Indonesian Food

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Tuna tartar

Tuna tartare is an elegant appetizer originally from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers arrived eager to have a beef tartare, but one of them didn’t eat beef, so the chef tried the tuna and it was an instant hit.

Today it is often served as a visually appealing appetizer with crackers or toast.

Green chili stew

Green and red chillies are synonymous with New Mexico cuisine, so much so that even the road signs welcoming you to the state are marked with a couple of chillies. It’s no wonder that green chili stew has something of legendary status in New Mexico.

Although pork is the locals’ favorite ingredient in the stew, it can also be made with lamb, beef, chicken, or turkey, traditionally accompanied by fresh, thick corn tortillas on the side. Some cooks like to add potatoes, beans, and tomatoes to the already savory stew.

Green chili has a cult following throughout New Mexico due to its strong vegetable and spicy flavor, making dishes prepared with it deep, complex and rich, so it’s no wonder green chili stew has status. of latest Southwest Comfort Food. Berita Sepakbola

Pastrami Burger

The pastrami burger is an invention of a Greek man named James Katsanevas, who owned a restaurant called Minos Burgers in Anaheim, California and began serving the dish in the early 1970s, as the pastrami was being brought in Los Angeles. for the Jews who came. from New York City in the mid-20th century.

Later in the 1980s, Katsanevas moved to Salt Lake City, Utah, and brought their famous pastrami burger. There, he opened a new restaurant called Crown Burgers, where some of the best pastrami burgers are still served. The burger consists of a toasted sesame seed bun filled with a meat patty topped with pastrami, cheese, tomatoes, grated lettuce, onions and frying sauce, a combination of tomato sauce, mayonnaise, sweet dressing and onion in dust.