Bricia Lopez and Javier Cabral team up to tell the story of Guelaguetza, LA’s most storied Oaxacan restaurant. Meanwhile, bananas are in the crosshairs of a deadly fungus. Can genetic science come to the rescue?
Oaxaca, endangered bananas, and fake Tommy’s
From this Episode:
Telling the story of Guelaguetza, 25 years in the making
In 1994, Fernando Lopez and Maria Monterrubio opened the doors of a humble restaurant on 8th St. in LA’s Koreatown. There were four items on the menu at Guelaguetza at the...
A guide to the food traditions of Dia de los Muertos
Carlos Salgado is chef and owner of Taco Maria and reigning Tortilla Tournament champion. He talks about the culinary side of Dia de los Muertos, including sugar skulls, pan...
The Cavendish banana is dying. Can CRISPR save it?
Cavendish bananas seem to be abundant in grocery stores, but a fungus has been threatening its existence for years, and saving it might become a technological endeavor.
Do any of the fake Tommy’s chiliburgers stand up to the real thing?
If you grew up in Los Angeles, there’s a chance you’ve eaten an Original Tommy’s chiliburger at some point—probably under the fluorescent halo of a streetlamp late at night....