Good Food
Oaxaca, endangered bananas, and fake Tommy’s
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?
By Evan Kleiman • • 56m ListenBricia 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?
In this episode
5 storiesTelling 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 time. Two decades later, Guelaguetza is widely regarded an LA institution, a temple to Oaxacan cuisine, and a James Beard America’s Classic.
Read the story16 minA 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 de muertos and candied pumpkin.
Read the story8 minThe 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.
Read the story11 minDo 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. But what about Tomy’s, Tam’s, or Tom’s Jr.?
Read the story13 minWelcoming beet season at the Santa Monica Farmers Market
After a brief hiatus, the Market Report is back at the Santa Monica Farmers Market! Fall weather is hitting LA, which means it’s prime time for beets.
Read the story8 min
