Good Food
‘In the Weeds’: a family empire built on masa
Tacos are life in LA and every great taco starts with a great tortilla. Good Food’s annual Tortilla Contest has taught eaters that supermarket brands will always be trumped by a homemade dark, yellow corn or fluffy flour version from a tortilleria.
By Evan Kleiman • • 10m ListenTacos are life in LA and every great taco starts with a great tortilla. Good Food’s annual Tortilla Contest has taught eaters that supermarket brands will always be trumped by a homemade dark, yellow corn or fluffy flour version from a tortilleria. Great tortillas are made across Southern California, but those from La Princesita, started by Francisco Ramirez in 1972, tower above most. Monica Ramirez and Enrique Rodriguez tell us about their family empire built on masa in this week’s “In the Weeds.”
La Princesita has been making tortillas in East Los Angeles since 1972. Photo courtesy of La Princesita.
The full episode
6 of 6
Holi, Nowruz, new pasta shape, tacos- 0:00Celebrating Nowruz with Chef Hanif Sadr and his 7-ingredient salad
- 10:19Celebrating Holi and the start of spring with colorful, vibrant dishes
- 20:19Seedless and easy to peel, pixies are back at the market
- 28:49The impossible dream? Dan Pashman conquers a new pasta shape
- 38:54Eat as many tacos as you can: New Arts District residency
- 46:22‘In the Weeds’: a family empire built on masaYou’re reading this
The full episode
6 of 6Holi, Nowruz, new pasta shape, tacos- 0:00Celebrating Nowruz with Chef Hanif Sadr and his 7-ingredient salad
- 10:19Celebrating Holi and the start of spring with colorful, vibrant dishes
- 20:19Seedless and easy to peel, pixies are back at the market
- 28:49The impossible dream? Dan Pashman conquers a new pasta shape
- 38:54Eat as many tacos as you can: New Arts District residency
- 46:22‘In the Weeds’: a family empire built on masaYou’re reading this