Flavors los angeles 2011

Any Belizean will tell you the two are entirely different. Whereas rice and beans are cooked together with coconut milk, coconut milk-cooked beans and rice come side-by-side. Unlike the black bean versions from Cuba, red pinto beans with a lush creamy texture star here. Either dish accompanies long-simmered beef or pork, fall-off-the-bone oxtail or chicken bathed in umami-laden brown sauce.

The whole, under a blanket of onion-rich tomato sauce, is served up with boilcake — a pot-cooked flour dumpling. So far desserts are limited to yellow cake cut into squares and spread with a rich caramel icing.

More will soon follow, says the family. But even now you can get a Belize-style weekend breakfast with over-easy eggs and puffy fry jack fried dough , a succulent white meat chicken-filled tamal with the texture of a delicate savory pudding and a refreshing cold drink of pureed guanabana fruit called soursop juice. Tuesday to Thursday, 11 a. The Taste allowed people to explore the food of Los Angeles, which in turn, gave people access to food from around the world.

It was a celebration of culture, community, and the constant growth of the Los Angeles food scene. Contact Cara Rifkin here. Craig Gillespie directed this true story about "the most daring rescue mission in the history of the U. Coast Guard. Cara Rifkin Mushrooms: the next big weapon in the war against conventional meat.

All Sections. About Us. B2B Publishing. Business Visionaries. Hot Property. Times Events. Times Store. Facebook Twitter Show more sharing options Share Close extra sharing options. Bartending Hacks for Your Home Cocktails - Join Tricia Carr , Chris Ojeda and Juan Sevilla as they demonstrate how to hack your home to create delicious and exciting cocktails that will impress your guests.

Wes Avila Guerrilla Tacos. Arjun Mahendro Badmaash. Nakul Mahendro Badmaash. Pawan Mahendro Badmaash. Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in and was a finalist again in Weekly in , wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos.

The year-old Mexican-born Cetina draws his inspiration from the traditional flavors of Mexico with an obvious inclination toward the southern states, in particular the Yucatan Peninsula where he was born. With no formal culinary training, he learned to cook at his family's restaurant Chichen Itza, working alongside his father for 15 years.