L.A. chef a good sport after losing Series bet
Serves up 300 tacos to Red Sox fans
Victory is sweet, especially when it’s served with a side of humility and 300 tacos, courtesy of a Los Angeles chef on the losing end of a World Series wager.
Chef Tomas Martinez, owner of Tacos Tumbas a Tomas, flew cross-country to make good on a bet placed between Faneuil Hall Marketplace and downtown L.A.’s Grand Central Market before the World Series. Yesterday, Martinez paid up, serving free tacos to fans wearing Red Sox gear.
“The Dodgers have to make a lot of changes to this team,” he lamented, scooping salsa verde.
But the chef remained good-natured about the bet, calling the city “a beautiful place, a beautiful time.”
Mija Cantina & Tequila Bar hosted the taco extravaganza, prepared to serve 65 pounds of fresh carne asada to Bostonians.
The sunny morning quickly turned blustery and gray, further pushing the Angelenos out of their element.
“It says a lot about them,” said Somerville resident and Red Sox fan Craig Sunderlin, “that they were able to brave the cold, and also honor their commitment.”
“These guys are holding their word, they’re true to their word,” said Colby Hetnar, who took a break from work to throw on a “Damage Done” sweatshirt and grab a taco. “This is great. They’re even wearing Red Sox hats, straight from L.A.. They’re good sports about it.”
The lure of an authentic Southern Californian taco was strong enough to turn some Dodgers fans against their own, losing team. Emerson student Sarah Kim, 20, hails from Los Angeles. Martinez’s tacos are among her favorite hometown noshes. So when she heard about the giveaway to Red Sox fans, she went out and bought a baby blue Sox cap.
“If it comes down to the Red Sox and the Dodgers, I’m for the Dodgers. But I had to get the hat for the free tacos. Having any Mexican food from Southern California is usually better than what I can find here,” she said.
What would have happened if the Red Sox lost? Faneuil Hall would have sent a culinary team to L.A. to dish out clam chowder and baked beans. Thank goodness for Steve Pearce.