Jose Lopez Brings the Chicano Style to Another Level
OC Weekly |
March 17, 2009
Tags: tattoos, Jose Lopez
OC Weekly
Published since September 1995, OC Weekly is the first "alternative" newsweekly in Orange County and Long Beach to provide readers award winning editorial coverage, excellent arts & entertainment information and a provocative look at our community. With a circulation of...
More »
Contact for Reprint Rights
- Market Served: Metropolitan Area
- Address: 2975 Red Hill Avenue, Suite 150, Costa Mesa, CA 92626
- Phone: (714) 550-5900
More by OC Weekly
The Five Most Influential Cities in the Development of Mexican Food in the U.S.new
Settling once and for all what city helped define Mexican food in the United States more than any other. Unsurprisingly, it's a fight to the death between California and Texas.
OC Weekly |
Gustavo Arellano |
03-05-2012 |
Food+Drink
5 Ways To Eat Baby Jesus This Christmasnew
Tis the season for weird nativity scenes! Hungry believers 'round the internet are celebrating the birth of Jesus birth with food replicas of that Bethlehem night. Sacrilegious or sacrilicious?
OC Weekly |
Michelle Woo |
12-22-2011 |
Food+Drink
Announcing Another Mexican Food Genre: Bro-Mexnew
The aesthetic of Bro-Mex restaurants centers around the world of energy drinks, surf culture, and MMA. Their clientele think lucha libre masks are hilarious, have Mexican-American friends or--if they're Mexican-American--don't speak much Spanish, and think Gringo Bandito is the greatest creation since Ed Hardy lighters.
OC Weekly |
Gustavo Arellano |
05-12-2011 |
Food+Drink
Five Things You'd Think Would Be Vegan--But Aren'tnew
It's not easy to be an observant vegan. But then there are the pitfalls. Some things that should be vegan contain animal products, sometimes in surprising places. Here are five of those products.
OC Weekly |
Dave Lieberman |
03-28-2011 |
Food+Drink
¡Panocha!new
Five words that signify a foodstuff in one Latin American country, but a crude term for 'vagina' in another.
OC Weekly |
Gustavo Arellano |
02-16-2011 |
Food+Drink
