At The Oinkster in Eagle Rock, the shake is not only properly thick and Fosselman’s-ice-cream rich, it gets whipped into a light purple-y hue with ube, otherwise known to dedicated boba-drinkers as taro. Fries are twice-fried en Belgian; set first in cool-ish oil, then flash-finished at a higher temperature. Yada, yada. All we know is that they come out wearing the most crackling coat of crispy goodness—which is great with the garlicky aïoli, and even better with the underestimated chipotle ketchup.
But really, who are we kidding? Our piping hot fries are going straight into the cold depths of the shake. Cold on hot, tuber upon tuber—that may just be the most carbolicious combo in this carb-deprived town.
