Sometimes the “inauthentic” can lead to delicious results. Just ask Ivan Orkin and Chris Ying about Japanese diner food. Chef Josef Centeno says Tex-Mex is premised on inauthenticity. Also, Patricia Escárcega visits a taquero who’s incorporating his Cambodian heritage into his food.
Gaijin cooking, Tex-Mex origins, and oregano
From this Episode:
An outsider perspective on Japanese home cooking
Ivan Orkin is the chef and restaurateur behind Ivan Ramen in New York. He’s a rarity in the highly competitive world of ramen chefs: for one, he’s Jewish, and he hails...
Blending cultures and honoring immigrants through Tex-Mex cuisine
Chef Josef Centeno says one thing’s for sure about Tex-Mex: it’s inauthentic. He’s known for his modern interpretation of the cuisine at Bar Ama in downtown LA, and...
Asian flavors and tacos marry well at Chinitos Tacos in Lakewood
LA Times restaurant critic Patricia Escárcega is back from maternity leave with a report from Lakewood . It was there she recently encountered a Cambodian chef named...
A new web series mines LA’s unsung neighborhoods for good eats and stories
If you’ve been following the new-look LA Times Food section, there’s a good chance you know the name Lucas Kwan Peterson .