We cannot seek achievement for ourselves, and forget about progress and prosperity for our community. Our ambitions must be broad enough to include the aspirations and needs of others, for their sakes and for our own.

– Cesar Chavez

I belong to the generation that grew up in South Los Angeles when it was still called South Central. Millennials experienced this 51.08-square-mile radius differently than others. We came of age during an era when South Central Los Angeles was plagued by street crime, crack cocaine, prostitution, drive-by shootings, teenage pregnancy, racial tension, gang wars, and poor academic performance. Some of us overcame these circumstances and went on to lead healthy and successful lives, while others succumbed to their environment. The challenges in this troubled region have decreased, but not enough. A new restaurant concept aims to heal the area, one dirt dog at a time.

“I’m so L.A.” status updates fill my Facebook timeline, and I’ve shared my own nostalgic messages. Despite that, I challenge those who reminisce to look into the eyes of our children and ask ourselves what they’ll remember about South Los Angeles when they grow up. Richard Larios, Chief Brand Officer & Community Organizer at Dirt Dog, isn’t leaving this to chance. He understands that exposure and opportunity can guide young people toward a better path. By showing our youth a different lifestyle and positive options, we can change the cycle of defeat that has plagued the inner city for decades. Dirt Dog is tackling this challenge head-on by donating 10% of its proceeds to community organizations that support the betterment of South Los Angeles. Simply indulging in delicious Los Angeles street food yields great results.

The restaurant concept focuses on Los Angeles street food culture. Though not the street food you might think of today, it’s the gritty, ‘hood’ street food of South Central. Dirt Dogs (Downtown dogs), Elote, and Tamales—the only thing missing is Champurrado. These are treats we grew up with before the food truck revolution shaped street food into its current form. I had the opportunity to try Dirt Dog before its August 1st grand opening. The House Dog, Dirty Chips, Deep Fried Oreos, a Deep Fried Twinkie, and their Asian-grown slow-drip coffee are all outstanding and a testament to the skill of head chef Phillip Ozaki, formerly of Plan Check.

The first thing Phil prepared was the House Dog: a bacon-wrapped Nathan’s Famous 5-1 hotdog topped with grilled veggies (bell peppers and onions), drizzled with green chili spread, ketchup, mustard, mayo, and bacon bits, all nestled in a locally-sourced Melrose Bakery fresh-baked traditional hot dog bun. He also served Dirty Chips, seasoned to perfection with Dirt Dog LA’s special blend of lime zest, chili powder, and cayenne pepper. The bacon around the hotdog is more carefully prepared than what you’d find on a street corner. This combination creates a beautiful and flavorful experience. Between the snap of the hotdog, the burst of juices, and the crunch of the dirty chips, a warm fuzzy feeling brought a smile to my face. I’m certain that Dirt Dog is a business run with passion, quality control, and good taste. This, coupled with community service

and a strong desire to improve our city, proves that Dirt Dog LA embodies the spirit of Los Angeles—a place of opportunity.