Camello Pop Up

Hey everyone! I’ve been posting the past couple months about my pop up and I’ve received great feedback and energy from several of you.

Due to the rain I had to postpone last week and move my set up to a pop up at my friend’s restaurant “DTown Pizzeria” in WeHo.

For those new to the project or maybe those who would like a refresher:

@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 Salsa Roja.

I’ll be popping up this week in WeHo featuring a slightly different menu than before. Replacing the kibbeh ara’yes with a black garlic asada but this time using grilled 72 hour sous vide boneless short rib so that it’s a much thicker cut than the carne asada I’ve previously used.

I’ve also attached new pics of the sandwich being built step by step so you could see the layers 🤝🏽.