Food Writer, LA Weekly
Senior Editor, @LA_mag. Formerly @LAWeeklyFood @LATimes. Cineaste, donut connoisseur, gadabout. Endlessly curious curator of cool stuff to do.
latimes.com — When Jaime Martin del Campo and Ramiro Arvizu opened their Bell restaurant 15 years ago, some customers wondered if they knew how to cook. Accustomed to Mexican food laden with sour cream, melted cheddar cheese and mild salsa that has long been served up in the Los Angeles area, patrons balked at eating La Casita Mexicana's enchiladas covered in pumpkin seed mole, cotija cheese and red onions.
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