HeyJaredDaniel Hernandez
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 30, 2026
- Outlet visibility, for LA Times Business
- Top 10K sites
- Earliest in this view
- Sep 11, 2026
Latest articles
L.A. is ready for an upscale Salvadoran restaurant. So where is it? (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred Over a plate of pupusas in Historic South-Central, Kelly Love, an L.A. fashion stylist, recalled growing up in Silver Lake in the ‘90s and feeling like she had to hide her Salvadoran identity to avoid getting bullied. “I remember being little, I would have to be like, ‘I’m Mexican’ so I wouldn’t get jumped,” said Love, who is also Honduran-Chinese. Love attended King middle and Marshall high schools, two emblematic public campus
Freaked out by 'AI slop menus'? They might be — gulp 🤢 — here to stay (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred Pictures of food that make you wanna puke. Not exactly a rousing marketing ploy. Or ... is it? Welcome to L.A. Omnivore, a weekly newsletter on food and culture. This is our inaugural edition. If you like what you read, sign up here. The carne asada looks like shards of broken brown glass. The rice looks like orange pill pellets. And the guacamole bears a resemblance to alien goo. These are the characteristics of an AI-generated
Almost all the L.A. restaurant food you eat is 'Hispanic.' Who do you think is cooking? (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred When you eat at a restaurant, do you peek over the counter, or behind the curtain, or through the porthole in the padded swinging door to get a sense of who is cooking the food you ordered? I do this every chance I get. Whether I’m at a nostalgic food-court chain spot or a small bistro with a cute design system, I’m always curious:Who is making the food? This question is right in the realm of topics I’ll be tackling in my new new
What I learned dining at fancy restaurants as Food editor. Plus, what comes next? (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred When I took on the job of L.A. Times Food editor four years ago, I felt I had everything to prove. Why would a journalist who’d spent much of his career chasing hard news in L.A., Mexico and Latin America suddenly get a job as cushy-sounding as this? What makes him qualified? Though I’ve written about food for almost 20 years, hosted multiple food documentaries and led the editorial relaunch of the local site L.A. Taco, I doubted
Newsletter (opens the original)
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Dive into the stickiest questions around food and culture in L.A. and the California borderlands with award-winning journalist Daniel Hernandez. By continuing, you agree to our Terms of Service, which include arbitration and a class action waiver. You agree that we and our third-party vendors may collect and use your information, including through cookies, pixels and similar technologies, for the purposes set forth in our Privacy Policy such as personalizing your experience and ads. Where food a
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Top 10K sites
For LA Times Business, the outlet · Measured Aug 1, 2026
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