This episode begins with an introduction to two very influential figures in Mezcal cuisine and Mexican food culture in the U.S., Mexican-American authors Bricia Lopez and Javier Cabral. Oaxacan restaurateur Bricia brought food for Dave and Chris from her Los Angeles restaurant, Guelaguetza. As they enjoy chile relleno and tamale mole, a discussion sparks about proper etiquette when ordering food in a foreign language. Javier, who is the editor-in-chief of L.A. Taco, then shares his advice with the group. Dave asks the coauthors to share their top five locations for food in Mexico, which leads to a discussion that journeys through the beautiful country and its cuisine. Later, they share all of the details of their new book ‘Asada: The Art of Mexican-Style Grilling.’ Bricia describes an asada for Dave and Chris, and extends an invite along with rules for attendance. The pambazo conversation from last episode continues as the guests taste test Dave’s recommendation for pombazos in L.A., and give their blessing. The conversation wraps with Javier sharing that L.A. Tacos' Taco Madness 2023 is coming up on May 6th.
Hosts: Dave Chang and Chris Ying
Guests: Bricia Lopez and Javier Cabral
Producer: Victoria Valencia, Cory McConnell, Gabi Marler
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Majordomo Media Studio Update and How to Menu at Hat Yai in Portland
Speaking About Food With Authority I Pambazos, Food Snobs, and Food Ranking Culture
Film vs. Food Criticism I Top 5 Culinary Cultures & Pizza with Maia and Alex Shibutani
Baseball, Culinary Battleship, and Consumer Product Goods With Melissa Facchina and Marguerite Mariscal
Buying and Selling Current Food Trends With Noelle Cornelio and Euno Lee
Medical Avengers Are a Real Thing
Part 2 of Hoops and Hops at the Cosmopolitan of Las Vegas
Hoops & Hops at The Cosmopolitan of Las Vegas
Vegas Recap, Golden Deli How to Menu, and Ask Dave Questions
March Madness of Bar Foods, Bar Bathroom War Stories, and Dave's Space Cake Experience
Sports Bar Food Power Ranking
The Price Is Ripe and the Unwritten Rules of Bringing Food to Work
Dave’s Detainment in the Cabo San Lucas Airport and Siloing Food Based on Ethnicity
So You Wanna ... Be a Creative Producer?
Dave’s Trip to Mexico City, Theoretical Dinner Party, and Culinary Arbitrage
How Does Something Unexpectedly Become of Value?
Resolved: Dining Should Require a Special License | Debate Club
Predicting Success and Reaching Your Full Potential With Matt Higgins
How American Pragmatism Can Facilitate Environmentalism With Tyler Huggins
Create your
podcast in
minutes
It is Free
The Modern West
The Big Picture
Halloween Unmasked
Flying Coach With Sean McVay and Peter Schrager
Sports Cards Nonsense
Somebody’s Gotta Win with Tara Palmeri