Good Food
Blood and Chocolate Clams Coming to California
Bill Esparza is the blogger behind StreetgourmetLA and he also writes the Vitamin T column for Los Angeles Magazine’s Digest blog and is the tacorazzo behind Tacolandia. He talks about how the end of a prohibition on so-called ‘blood’ and ‘chocolate’ clams from Mexico will transform menus across Los Angeles.
By Evan Kleiman • • 1 min readBill Esparza is the blogger behind StreetgourmetLA and he also writes the Vitamin T column for Los Angeles Magazine’s Digest blog and is the tacorazzo behind Tacolandia. He talks about how the end of a prohibition on so-called ‘blood’ and ‘chocolate’ clams from Mexico will transform menus across Los Angeles.
Click here to buy tickets to this year’s Tacolandia on Saturday June 28th.
The full episode
3 of 7
Artisanal Toast, Blood Clams, Is Fat our Friend?- 0:00The King of Toast
- 8:00The Origins of Cream Cheese
- 16:17Blood and Chocolate Clams Coming to CaliforniaYou’re reading this
- 25:20It’s Fish! It’s Pork! It’s Awu Delicious Food!
- 32:52Is Fat our Friend?
- 43:34Back to Butter
- 51:00Market Report
The full episode
3 of 7Artisanal Toast, Blood Clams, Is Fat our Friend?- 0:00The King of Toast
- 8:00The Origins of Cream Cheese
- 16:17Blood and Chocolate Clams Coming to CaliforniaYou’re reading this
- 25:20It’s Fish! It’s Pork! It’s Awu Delicious Food!
- 32:52Is Fat our Friend?
- 43:34Back to Butter
- 51:00Market Report