Cracker Barrel, Preserving Mexican Heirloom Corn, Chef Enrique Olvera

Hosted by Evan Kleiman Oct. 24, 2015 Food & Drink

This week LA Weekly food critic Besha Rodell breaks down her long-standing fascination with the Southern-themed restaurant, Cracker Barrel. Plus, chef Carlos Salgado of Taco María explains the importance of preserving Mexican heirloom corn; and internationally acclaimed chef Enrique Olvera contemporizes traditional Mexican cuisine.

Photo: DYLAN + JENI

From this Episode:

A Trip to Cracker Barrel

Besha Rodell is the restaurant critic for the LA Weekly. She has long been fascinated with Cracker Barrel , a Southern country-themed chain restaurant that’s part-dining...

10 min

Jonathan Gold Reviews Le Comptoir

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Le Comptoir , an intimate ten-seat restaurant located in Koreatown...

9 min

Off the Menu: Asian America

Grace Lee is an award-winning filmmaker. Her new documentary, Off the Menu: Asian America , is a road trip into the kitchens, factories, temples and farms of Asian Pacific...

9 min

The Fight to Save Mexico's Heirloom Corn

After a federal court lifted a two-year-old ban that had previously prevented biotech companies from planting genetically modified corn in Mexico, a coalition of chefs who...

9 min

Enrique Olvera: Reinterpreting Mexico from the Inside Out

Enrique Olvera is today's most celebrated Mexican chef. His marquee restaurant, Pujol , in Mexico City, ranks number 16 on San Pellegrino's list of the World's 50 Best...

12 min

Market Report

Laura Avery is the market manager at the Santa Monica Farmers' Market . This week she speaks with Alex Ageneau, the executive chef at Aestus, who is shopping for Brown...

7 min