Good Food
Blending Burmese and Mexican cuisines at the farmer’s market
Market correspondent Gillian Ferguson catches up with Tallula’s Executive Chef Saw Naing, who is making blue tortillas with heirloom corn and blending his Burmese heritage with the Mexican menu.
By Evan Kleiman • • 1 min readMarket correspondent Gillian Ferguson catches up with Tallula’s Executive Chef Saw Naing, who is making blue tortillas with heirloom corn and blending his Burmese heritage with the Mexican menu. At the Santa Monica Farmer’s Market, he is shopping for Habanada peppers from Weiser Family Farms, which has the flavor of a habanero without the heat. Next, Luis Jaime is growing a range of peppers, including lipstick, shishito, aji amarillo, poblano, and ghost varieties.
The full episode
5 of 6
Black winemakers, masa, tamarind- 0:00‘In the Weeds’: a new weekly segment about life in the industry
- 7:43Stocking bottles from Black and female winemakers
- 17:45Questions on the politics of food? Let’s ask Marion!
- 29:21Modern masa: the foundation of every good corn tortilla
- 40:17Blending Burmese and Mexican cuisines at the farmer’s marketYou’re reading this
- 47:25Climbing tamarind trees for sweet and savory cooking
The full episode
5 of 6Black winemakers, masa, tamarind- 0:00‘In the Weeds’: a new weekly segment about life in the industry
- 7:43Stocking bottles from Black and female winemakers
- 17:45Questions on the politics of food? Let’s ask Marion!
- 29:21Modern masa: the foundation of every good corn tortilla
- 40:17Blending Burmese and Mexican cuisines at the farmer’s marketYou’re reading this
- 47:25Climbing tamarind trees for sweet and savory cooking