Back in June, Justin Pichetrungsi decided to indulge his inner taquero.
The 33-year-old chef and second-generation owner of Anajak Thai in Sherman Oaks had spent the early months of the pandemic grinding away in the kitchen, working long hours and focusing on takeout business in order to keep his family’s restaurant afloat.
Enjoying this newsletter? Consider subscribing to the Los Angeles Times
Your support helps us deliver the news that matters most. Become a subscriber.
“I was making a staff meal that day and I wanted to do something different, be a little creative,” Pichetrungsi said. “Most of our cooks