Show 432, July 3, 2021: Ericka Sanchez with Aguas Frescas & Paletas

Ericka Sanchez of Nibbles and Feasts

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in her new cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.”

“Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use refreshing, simple ingredients that can be found at your local supermarket.”

“Ericka Sanchez is a recipe developer, food stylist, and the creator of the award-winning culinary website nibblesandfeasts.com. Ericka’s cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico. Ericka was born in Torreón Coahuila, Mexico, and immigrated with her family to El Paso, Texas, at eight years old.”

Ericka has graciously shared her recipe for Mango & Chamoy Pops with us. It’s in the “Recipes” area of the SoCal Restaurant Show’s Website.

Ericka Sanchez joins us Mango & Chamoy Pop in hand.

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Show 351, December 14, 2019: Bricia Lopez, L.A.’s Guelaguetza and Oaxaca – Home Cooking From The Heart Of Mexico. Part One

Bricia Lopez of GuelaguetzaBricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza, Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.)

“Oaxaca, the cookbook, is the first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond.”

“Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.”

 

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Show 185, August 20, 2016: Chef Warren Schwartz, Magpies Softserve, Silver Lake

Warren ScwartzWarren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. He was also at The Viceroy in Santa Monica. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

“Magpies Softserve is a scratch recipe soft serve dessert shop. We make our soft serve mix and all toppings in house. We wanted to expand the flavors of typical soft serve ice cream from the traditional vanilla and chocolate by creating flavors of soft serve that bring us back to our childhood, flavors that inspired us to become chefs.”

“We love ice cream. Opening a dessert shop has always been a dream of ours. This idea came to us while we were on a family vacation in Palm Desert, when for nostalgia sake, we decided to go into a Dairy Queen. As we were licking our cone, we came up with the idea at the same time. “Let’s do a chef-y Dairy Queen” and the idea was born. We would have all-scratch soft serve recipes with life inspired flavors and we would make all toppings in-house. We would create flavors that we grew up with and represent us.”

Rose is Korean American, born and raised in South Florida, and Warren is a true Valley Californian. Between the two of us, we came up with flavors that can really tell a story. From a Horchata (non dairy), to a Cortadito, a sweetened Cuban espresso to Yuzu Honey, a traditional Korean tea that is unique to the American palate. We had a lot of fun creating flavors that are authentic to us.”

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