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NEWS
June 30, 2001
Gary Moskowitz MEDIA DISTRICT NORTH -- They took individual kernels of corn from each cob then ground the kernels into a course powder using a flat, grinding stone called ao7 metatef7 . Add a little water, ball up the powder, flatten it with a wooden press and heat, and the next thing you know a whole group of fourth- and fifth-grade students at George Washington Elementary School are dipping crunchy corn tortillas...
NEWS
August 12, 2009
CHRISTOPHER CADELAGO Joseph Cohen runs the kind of family joint where he and his family would actually eat. Here, the John Burroughs High graduate marinates meats, dices vegetables for fresh salsas and makes the tortillas from scratch. Cohen, along with his wife and four children, opened Alambres Fresh Mexican Grill one year ago and have since braved the rugged economy. We caught up with him at his San Fernando Boulevard location.   CHRISTOPHER CADELAGO: What’s the significance of the name?
ENTERTAINMENT
By Lisa Dupuy | November 29, 2008
Among Glendalians, La Cabanita’s reputation is close to legendary. We love their unique Mexican dishes, handmade tortillas, killer margaritas, warm atmosphere and friendly service. That’s why there’s a line outside on any given weekend night. Well, thank goodness there are pretty, new benches outside the restaurant because you’ll probably be waiting a little longer. The food just got better. Don’t worry, their menu still has your old favorites like enchiladas de mole and caldo de pollo, but they’ve added 14 new items, including three for breakfast.
FEATURES
By By Cherie Mercer Twohy | January 28, 2006
EverestMost third-graders could tell you that Everest is big. The biggest, in fact. While I'm not certain that Everest's burgers are the biggest around, I will make the claim that they are among the tastiest in town. And the restaurant's motto, "Excellent Quality, Generous Portions, Great Prices" is no tall tale. Everything is cooked to order, so the food is hot and fresh, the servings are truly mountainous and the prices are mole-hill tiny. The menu offers a large selection of burgers, salads and sandwiches, as well as tacos, burritos and gyros.
NEWS
By Robert S. Hong | January 3, 2007
Burbank's animated rose float cruised gallantly down Colorado Boulevard Monday morning in front of thousands of onlookers, many who had camped out overnight to see the 118th annual Tournament of Roses Parade. The float, "Free Dog Wash," featured a boy washing a soapy dog as several animals played around in the background. "Every one of these [floats] is wonderful," said Burbank City Councilman Jef Vander Borght. "I'm astounded on how beautiful they are and how much work goes into them.
ENTERTAINMENT
By Lisa Dupuy | August 18, 2013
I love it when readers send restaurant suggestions. A few months ago Joe Ramirez, a man who claims to be picky about Mexican cuisine, told me about Rocio's Mole de los Dioses in Sun Valley. It took me a while to make the trek over La Tuna Canyon pass but now that I have, I think it's fair to say my life is permanently changed. Nothing to look at from the outside, Rocio's is set in the proverbial mini-mall. Inside, it's charming. Punched-tin lamp shades and Zapotec artwork create instant ambience.
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NEWS
August 12, 2009
CHRISTOPHER CADELAGO Joseph Cohen runs the kind of family joint where he and his family would actually eat. Here, the John Burroughs High graduate marinates meats, dices vegetables for fresh salsas and makes the tortillas from scratch. Cohen, along with his wife and four children, opened Alambres Fresh Mexican Grill one year ago and have since braved the rugged economy. We caught up with him at his San Fernando Boulevard location.   CHRISTOPHER CADELAGO: What’s the significance of the name?
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ENTERTAINMENT
By Lisa Dupuy | November 29, 2008
Among Glendalians, La Cabanita’s reputation is close to legendary. We love their unique Mexican dishes, handmade tortillas, killer margaritas, warm atmosphere and friendly service. That’s why there’s a line outside on any given weekend night. Well, thank goodness there are pretty, new benches outside the restaurant because you’ll probably be waiting a little longer. The food just got better. Don’t worry, their menu still has your old favorites like enchiladas de mole and caldo de pollo, but they’ve added 14 new items, including three for breakfast.
NEWS
June 30, 2001
Gary Moskowitz MEDIA DISTRICT NORTH -- They took individual kernels of corn from each cob then ground the kernels into a course powder using a flat, grinding stone called ao7 metatef7 . Add a little water, ball up the powder, flatten it with a wooden press and heat, and the next thing you know a whole group of fourth- and fifth-grade students at George Washington Elementary School are dipping crunchy corn tortillas...
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