Photo: Wes Avila
FROM THIS EPISODE
Animal cafes, where patrons can sip coffee while cuddling with pets that are available for adoption, have been a minor trend in Los Angeles lately.
The concept of animal cafes started in Asia more than a decade ago. Writer Gideon Brower visited Tokyo recently, and discovered that while cat cafes remain popular there, some patrons have started moving on to more exotic alternatives.
See photos of the cat and owl cafes on the Good Food blog.
Cookbook author David Sterling has spent the last 12 years in the Yucatán where he runs a cooking school and operates culinary tours. His book, Yucatán: Recipes from a Culinary Expedition, won the James Beard Award for Cookbook of the Year. We have a recipe for his Pollo en Bistec on the Good Food blog.
Music: "Algiers" by Calexico
Teresa de Jesus Sandoval won Chichen Itza's fifth annual habanero eating contest last weekend at the Mercado La Paloma. She ate 53 habaneros in twenty minutes, trumping last year's winner who choked down a mere 45. For some perspective, a habanero can be as hot as 350,000 on the Scoville scale, while the jalapeno is a maximum 10,000 Scovilles. We caught up with Teresa outside the Mercado La Paloma and discussed her chili-eating prowess.
Music: "Tio Taco" by Slowrider
Lesley Tellez is a food writer and culinary guide. In 2010 she founded Eat Mexico, the first culinary tours in Mexico City devoted to street food, markets and fondas. Her new book of the same name now brings that same food to your home kitchen. We've got a recipe for her Sopa Milpa or Squash Flower Soup on the Good Food blog.
Music: "Ritmo Caliente" by Cal Tjader
Bill Esparza writes the "Essential T" column for Los Angeles Magazine and put together their latest taco issue along with dine editor Lesley Bargar Suter. As Good Food's official taco correspondent, he lays out where to find the best tacos in Los Angeles.
Listen to our bonus segment on where to find the freshest tortillas in LA on the Good Food blog.
Music: "Via Caliente" by William Orbit
Wes Avila, chef-owner of Guerrilla Tacos, discusses how he went from fine dining restaurants in Paris to manning a taco truck in LA.
Alex Weiser is the farmer behind Weiser Family Farms. This October he will harvest his first crop of Emerald Green Oaxacan corn. It's a dent corn that can be dried and milled for tamales, tortillas and cornbread.
Music: "Wanna Be Your Lover" by Prince
Grand Central Market
317 S Broadway
Los Angeles, CA 90013
He cautions not to expect a classic falafel sandwich but finds the green, red and orange falafels untraditional but delicious. He also recommends the eggplant salad and the beet and sumac soda.
You can find all of his restaurant recommendations on the Good Food blog.
Music: "Erotic City" by Prince
More From Good Food
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Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
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