Camello Pop Up Pita Sandwiches

Hey LA Foodies! Back for week three. Happy to have met over a handful of you. And so incredibly honored to have been the destination you travel to for a Friday night dinner. Very grateful to be able to tell my guests the story of how immigration has had many positive impacts across cuisine and culture. Anyways here are some pics of the food, the flyer with the address, hours, and menu. Hope to meet more of you! 🤝🏽

@Eat.Camello on socials. Long Blurb about the concept:

I’ve taken heirloom corn and made a hybrid pita using both heirloom corn and heirloom wheat to make LA’s first corn based pita sandwich. I’m not a taquero but I am a sucker for sandwiches so I decided to take the familiar flavors you’d find in a taco and work it into a pita sandwich. The entire concept is inspired by the Lebanese (and other) influences in Mexico from Puebla, Sonora, and the Yucatán so you’ll see me serving al pastor with labneh (jocoque), a black garlic laden wagyu kibbeh served as arayes that I also lather with Palestinian Zaatar, and the obvious use of Sonoran wheat in my pitas. The pitas are dressed with an avocado tahini mousse, an hoja Santa mast o khiar, and a fermented Jimmy Nardello hot sauce. I’ll be popping up this week featuring a slightly different menu than last week. Replacing the kibbeh ara’yes with a black garlic asada.