There is something uniquely satisfying about eating the peasant cuisine of the area in which one lives. In the case of Los Angeles, that means chiles, beans, and corn tortillas. I even prefer honey in which the bees gather pollen from mesquite and desert wildflowers.
Today, I had chilaquiles for brunch with refried beans and eggs over easy at Gilbert’s El Indio Restaurant in Santa Monica. What are chilaquiles? You see the photo of corn tortillas above. They cut into wedges, fried, and cooked in a tomato salsa. I’ve had them—mostly for breakfast—all over Mexico, even in Yucatán. Nothing simpler, yet eminently satisfying when prepared by someone who knows what he or she is doing.
The benefit of eating foods native to your area is mostly psychological, but my guess is it’ll do a lot more for you than any so-called “superfood” like kale, beets, or acai berries.