In the old days, Chicanos created meals from the most basic of ingredients. Really whatever was available from day-to-day. Those dishes were sustenance; provisions for getting through work and life. Even still, the cuisine of Chicanos has never been without a masterful approach to fire and flesh, developed over hundreds of years of marrying humble ingredients together with a keen sense of taste in endlessly fascinating and delicious ways—to the plate, con amor. At Caló we celebrate the spirit of Chicano-inspired cooking. Our food is elegant, yet humble. Dynamic, yet simple. And with it, we aim to fulfill you from belly to soul.

Caló Provisions and Chef Ted Montoya available for special events and catering, pop-ups plus more.
@caloprovisions  Dial 562.479.4344 or e-mail us at

"Pozole means everything to Montoya. It’s what he always requested on his birthdays, what his grandmother taught him to make, and what he now considers the signature menu item at his weekly Caló Provisions stall at Smorgasburg every Sunday. His pozole has a fusion twist, though: it’s made with a chicharon dashi broth and an egg — almost like ramen, but just as soul-warming as the pozole of his upbringing. His other Asian-Latin specialties, like open-faced tamales, are similarly distinctive. Having worked with Alvin Cailan on the original Eggslut truck, and alongside Eduardo Ruiz at Corazon y Miel, Montoya knows a thing or two about creating bold flavors on a two-burner stove. His goal? To open his own brick-and-mortar restaurant some day."