Media inquiries and tastings may be arranged via our representatives at Ross/Madrid Group:

Christina L. Madrid
Executive Media Director
christinalmadrid@gmail.com or info@rossmadrid.com
+1.818.621.1897

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THRILLIST:

WHAT TO EAT IN L.A. THIS WEEKEND

Calo Provisions

Ted Montoya -- a guy who did time at Corazon Y Meil and Free Range LA — brings his takes on the Mexican stew posole and more. Zach says: “This dude's posole is exactly what you want to eat hungover on a Sunday morning at 10am. Also, he's going to have tamales!!!” 

LA TACO:

WHERE TO GO WHEN YOU’RE HUNGOVER IN L.A.

GABRIEL CARBAJAL  JUNE 3, 2016

Calo Provisions

So there you are facedown in bed on a Sunday morning with a raging headache, eyes with the light-sensitivity of Nosferatu, and a stomach feeling like you chugged a couple pitchers of Flint’s tap water. Meanwhile, your retired neighbor decides to test out his new weed wacker (with a built-in bluetooth speaker) after deciding that 9 a.m. is a reasonable hour for everyone in his world to be awake. While your first instinct may be to throw random stuff in his vicinity, you quickly come to terms that your body’s too depleted to follow through with any twisted ideas you’ve conjured up, and that ultimately, you’re the culpable one for feeling like a dried up dog turd–which doesn’t make your neighbor any less of an asshat–but that’s a different piece all together.

It seems like everyone has their own go-to hangover remedies–from drinking bladder-buster sized sports drinks, to gorging on loads of toast, to popping over-the-counter pain meds. If you search the internet for help, you’ll probably come across lists suggesting that the best cure for a hangover is to prevent from drinking so much in the first place. What? Let’s face it, while some of the remedies may offer some relief, others (like limiting your booze intake) make no sense, and none are more instantly satisfying than the offerings from the places listed below — in no particular order:

Calo Provisions (Boyle Heights) – Pozole Verde
Chef Ted Montoya is bringing an elevated version of pozole to the people of L.A. with a vast array of toppings made available for optimal customization which include: a perfectly cooked soft-boiled egg, roasted pepitas (pumpkin seeds), queso fresco, pickled red onion, black garlic oil, radishes and homemade hot sauces. Montoya, who has previously worked at Eggslut (back in the truck days) and Corazon y Miel, offers both red and green pozoles with your choice of shredded chicken, pork, or both. If you aren’t trying to settle for a mediocre breakfast, order this next-level pozole. It’s exactly what your body needs after a night of partying. Beginning June 19th, keep an eye out for Chef Montoya posted at DTLA’s Smorgasburg LA every Sunday.