Briana Valdez, founder of
HomeState, the cultish breakfast taco joint in Los Feliz, just got her first off-site office.
“I wasn’t getting any real work done from the restaurant,” the Texas native says on a sunny morning over Tex-Mex breakfast on HomeState’s always-packed “patio,” which is really just a slew of tables and umbrellas on the sidewalk.
Images courtesy of HomeState
“You never know who you’re sitting next to or the stories they’re going to tell you. The seating is no frills, but the beauty comes from the food, music and service. We like to keep the staff really kind and happy. So when I get here, … I could just hang out all day.”
Judging by the line almost always snaking down the block, other Angelenos like to hang out at HomeState too. It’s common knowledge that a perfect day starts with fluffy eggs swaddled in homemade flour tortillas.
“We get the eggs fresh every day from Chino Valley Ranchers. They’re local from animals raised right. All of our food is very simple and true to its roots. We are obsessed with farmers’ markets!” says Briana.
Curious about Briana’s farmers’ market routine? Below, the Chief Queso Ambassador gives us the fresh scoop on her ideal Sunday from morning to lights out:
Farmers’ Markets
Briana Valdez: Hollywood Farmers’ Market is the creme de la creme of vendors and my husband is so well versed in who's who. So, he will have a tactical list when we go on Sundays. We go with two huge rolling carts and the baby. It's kind of crazy. Then, we hop to Larchmont Farmers' Market because it's where we lived for nine years and we go see all of our familiar faces/vendors. We actually don't buy any food at the grocery store. Even our yogurt we get at the farmers’ market. Obviously, it's all seasonal but we get cauliflower, carrots, beets, chards, citrus, etc.
For lettuce: The Garden Of...
For brassicas, melons and tomatoes: Underwood, Suncoast, Flora Bella
For avocados: JJ's Lone Daughter Ranch
For potatoes, root vegetables and other cool things: Tao Farms, Finley Farms, Weiser
For orchard fruits: Ha's, Cuyama, Tenerelli, Nicholas Family Farms, Arnett Farms, Fair Hill Farms
For berries: Tamai, Pudwill
Go Get Em Tiger
Larchmont, Los Feliz, DTLA; $
BV: After the markets, we go to Go Get 'Em Tiger and have a coffee.
HomeState
Los Feliz; (Highland Park location coming early 2018), $
BV: After coffee, we will come to HomeState. My go-to order is the Brazos taco. It’s just black beans and cheese on a tortilla with green salsa. Then, we just have the best guests. People just make it work here. People are very forgiving and open-minded. They've grown with us. It's very communal. I love the diversity of the area. We have film crews, bankers, and everyone in between waiting in line.You can come by yourself and read or you can come have a meeting. James Franco was here the other day and nobody cared. We want to treat everyone like James Franco!
Cookbook
Echo Park, Highland Park; $$
BV: There are so many long standing establishments in Highland Park, but I must say I’m obsessed with Cookbook, a small grocer which just opened in the neighborhood.
Alimento
Silver Lake, $$$
BV: I love the neighborhood vibe. I love that Zach's always in the kitchen. I love that the food is really soulful. We (my son and I) really love the pasta. I think the food is so good and he does a really good job with the hand details. He is super passionate about translating his experiences in Italy to the restaurant. He's such a nice guy. It's also just easy. If we go early, then we go to the reservoir before heading to eat at Alimento.
Pizzeria Mozza
Hancock Park, $$$
BV: We're Mozza freaks. We are super into Chi Spacca, again a great Italian journey. The focaccia Nancy does is just so good, it haunts my dreams. It's always changing too. The vegetable dishes are always seasonal and simple but cooked on the grill fires with so much flavor. Their charcuterie is the best in the city. Their breads are beautiful—obviously, Nancy has the best bread. Then, their dessert is I mean, obsessed. We end the night with a cocktail at Osteria.
Image courtesy of Cookbook
Image courtesy of Pizzeria Mozza
Header image courtesy of White Oak Communications