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Food

Rib Eye Cachetada Tacos with Jorge Gaviria

Watch Jorge Gaviria make cachetada tacos with rib eye and Gouda cheese in the L.A. Times Kitchen.

By Betty Hallock
, Laurie Ochoa, Stephanie Breijo, Brandon Ly and Mark E. Potts
Jorge Gaviria, founder of Los Angeles-based masa company Masienda and co-author of cookbook “Vitamina T,” stops by the L.A. Times kitchen to make cachetada tacos. It’s a recipe from “Vitamina T,” which he wrote with chef Fermín Núñez. Cachetada translates literally to “slap.” There are a few theories for the name. The most popular attributes it to the “slap” of the tortilla onto a griddle. This particular version of a cachetada taco was inspired by Cara de Vaca restaurant in Monterrey, Mexico. Get the recipe.

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Food
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Brandon Ly

Brandon Ly is a senior art director for the Food section at the Los Angeles Times. He started his career at DoorDash and led design teams at the innovation firm Ideo in Shanghai and San Francisco. Ly is a graduate of Stanford University’s product design program and founder of the Black Bean Grocery.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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