MONTERREY, Mexico â There is a scene near the end of the film I m No Longer Here ( Ya no estoy aquà ) in which the lead character, a stoic Mexican teenager named Ulises, walks along a highway in New York City, huffing paint thinner.
Forced to flee his country after a misunderstanding with a gang, Ulises has been crushed by the isolation of immigrant life and is ready to give up.
For Juan Daniel Garcia Trevino, who was a 16-year-old construction worker with no acting experience when he was cast as Ulises, it was the most difficult scene to film because it recalled his own harrowing adolescence in a notoriously rough region of northern Mexico.
2000 N. Fuller Ave., Hollywood
If you want a quiet hike where you can be alone with your thoughts, avoid Runyon on weekends. But if you’re looking to people- or dog-watch, this easy-to-moderate walk will get your heart pumping. There are several trails to choose from two to three miles on average that are mostly pavement or dirt. The canyon offers great views on clear days and is dog-friendly with designated off-leash areas. Pro tip: Parking is at a premium on weekends, so arrive early and be sure to read the signs carefully. (You can always park on Hollywood Boulevard on weekends and start your Fitbit while walking up to the entrances on Fuller or Vista).
Recipes for the artichoke lover in all of us
Whether you use fresh or prepared, artichokes shine in everything from soup to sandwiches, long braises and elegant tarts.
(Ben Mims / Los Angeles Times)
April 18, 2021 8 AM PT
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Preparing fresh artichokes is one kitchen task I will never do (I have my reasons). Instead, I make use of the best prepared artichokes I can find canned, jarred or frozen to make simple, delicious starters and appetizers that allow the beguiling flavor of artichokes to shine, uninhibited by other star players. There are simple “oven-fried” hors d’oeuvres using oil-packed artichoke quarters; a smoky baba ghanouj-like spread using grilled artichokes; and for the canned loyalists among us, one recipe for artichoke tea sandwiches that my mom made for me growing up, and a carciofi alla Romana tart, which takes all the flavors of its namesake dish and puts them into a stunning, simple crisp pie.
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The 6-inch cake that pastry chef Casey Shea delivered was a barrel-shaped whirl of salted vanilla buttercream, sequined with sliced berries and candied kumquats.
On an early March menu, Shea had presented her customers, who ordered via Instagram, with four cake options: coconut chocolate, banana hazelnut, blood orange with lemon whip and blackberry and a surprise chef’s choice based on what she found at the farmers markets.
A good kind of surprise could be uplifting right now, I thought. Springtime was in view. Maybe there’d be some ripe red fruit layered underneath the frosting?
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Dinner series event features superstar chef Enrique Olvera
Chef Enrique Olvera will be talking with L.A. Times arts and urban design columnist Carolina A. Miranda and filmmaker, screenwriter and award-winning director Fernando Frias de la Parra at the next L.A. Times Dinner Series event.
(Los Angeles Times)
Chef Enrique Olvera
, the force behind Mexico City’s Pujol, Manhattan’s Cosme and the recently opened Damian in L.A. s Arts District, will be one of the big names at the next L.A. Times Dinner Series event, a four-course meal in Los Angeles and New York on April 24.