This week LA Weekly food critic Besha Rodell breaks down her long-standing fascination with the Southern-themed restaurant, Cracker Barrel. Plus, chef Carlos Salgado of Taco María explains the importance of preserving Mexican heirloom corn; and internationally acclaimed chef Enrique Olvera contemporizes traditional Mexican cuisine.
Publié le par webmaster@kcrw.org (KCRW, Evan Kleiman)
KCRW 2022
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