Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writer Bill Esparza discusses the wave of Mexico City restaurants opening in Los Angeles. Latin American cuisine is a story of global fusion that spans centuries, and Peruvian chef Virgilio Martínez compiled a compendium of recipes from Chile to Mexico. Matt Biancaniello swaps spinach for stinging nettles and shares a beautiful winter cocktail. Finally, Melissa Acedera is combating food injustice with a mobile pantry that travels the Southland.
Fish sauce, tamales, Latin American food, stinging nettle
From this Episode:
Fish sauce: One man’s equivalent to a midlife crisis Maserati
With a simple mission to provide his mom with good fish sauce for her cooking, Cuong Pham purchased a 16 barrel sauce facility in Vietnam. His children thought he was having...
Deck the halls with corn husks and masa this tamales season
What makes the last several weeks of the year tamales season? Long Beach-based journalist Gab Chabran says it's because tamales are a communal food made with friends and...
Visiting Mexico City cuisine in LA with Bill Esparza
Food writer Bill Esparza knows his tacos.
Evolution of Latin American cuisine is focus of new cookbook
The expanse of Latin America reaches from the tip of Chile to north of Mexico, from Rio Grande to Cape Horn. With the Pacific and Atlantic Oceans, coral reefs, tropical...
Eating your drink at the farmer’s market with Matt Biancanello
With the last market report of the year, correspondent Gillian Ferguson is joined by Matt Biancaniello , who is making a gin cocktail of stinging nettles with satsuma juice,...