Savor

In Argentina there are two major passions: fútbol and asado. While Pablo Kim is a fan of fútbol, this son of Korean immigrants, developed a real passion for the art of Argentinian BBQ since childhood. After immigrating to the United States, Kim went on to pursue a career in the finance world. However, he soon observed that there was no widely-available brand of chimichurri in the American market and decided to create his own brand: Pablo Kim’s Chimichurri. After participating in MasterChef Latino and making it into the top 11 finalists, Kim has made it his mission to bring a proper Argentinian asado to the U.S. through his catering service, Asado & Chimi Agentine BBQ by Pablo Kim.

Peruvian chef, Walther Adrianzen, has earned quite a reputation as a ceviche expert in LA. His culinary resume includes Picca in West Los Angeles, Misky Misky in Covina, the now-closed C-V-Che in East LA and Lonzo’s Bread & Peruvian Eatery in Culver City. Now, full of fervor and pride, he’s on the verge of opening his own place, Barranco Peruvian Tapas & Pisco Lounge, and Adrianzen is promising to serve innovation in all his dishes.

The Bike Brewery serves up foodie-inspired gastro pub fare with a wide variety of delicious draft and craft beer selections. Located inside The Bicycle Hotel and Casino, an impressive exhibition kitchen creates a seasonal and beer-inspired modern American menu that compliments the 28-handle draught beer selection. Serving everything from gourmet salads, made-to-order burgers, stone oven baked pizza, authentic Mexican street tacos, to savory steak, The Brewery will please even the most discerning palate.

Ever since Executive Chef Manuel ‘Manny’ Diaz landed his first Los Angeles restaurant job back in 1980, he has spared no emotion in expressing his passion for preparing delicious meals. Now, along with his wife, Veronica, this Durango, Mexico native has opened up Bistro Provincia, a fusion bistro that integrates recipes, spices and ingredients from a variety of cuisines, including French, Italian, Latin and Asian. Diaz recently told the Dana Point Times that he chose the name of his restaurant to serve as a reminder of his hard work and humble origins.

The Butcher’s Block LA is inspired by Chef Hugo Miranda’s vision to offer a fine dining experience at a reasonable price. Equally as important, is his desire to offer patrons a farm-to-table experience that supports local farms and vendors and gives him the opportunity to serve creative dishes using in-season cuisine produce. Chef Miranda is currently working at Joe K’s Deli in the city of Vernon California, where you will taste delicious hand crafted sandwiches.

Chef Hector Casanova opened Casanova Fish Tacos in 2009 and since then, he’s been bringing authentic, Baja Style cuisine to San Diego. Although Casanova Fish Tacos has a small menu, their award winning tacos – and salsas – are always fresh, always delicious, always plentiful and always memorable! Both their grilled and signature batter fried tacos – made with a batter that took about 3 ½ years to perfect – are always prepared on site for quality of freshness.

Through arduous research, creativity, passion and respect for the flavors of Latin America, Chef Cesar Villarreal has developed "The New Latin American Cuisine." His Long Beach restaurant, Cesar's Bistro, offers a versatile selection of delicious Latin American dishes and respectfully fuses them with the presentation and cooking techniques of American, Asian, and European cuisine. Villarreal strives to offer his patrons a true gastronomic experience in every meal!

Chago Tortas Ahogadas brings the flavors of Guadalajara to Los Angeles. Located in the city of Montebello, one of the ingredients that most distinguishes their tortas is their brick oven-baked salty “birote” bread made daily in-house.

Benjamin Udave grew up in a humble and hardworking household where home cooked meals were part of his mother’s daily task. This is where his love for food started to evolve into the passion that it is today. A graduate of Le Cordon Bleu in Pasadena, Udave had the privilege to apprentice under Chef Kyle Connaughton, the former Head Chef of the Fat Duck in London. Under his guidance Benjamin learned to work with the best produce, fish and protein but most importantly he learned how to handle the product with respect that it deserves. Udave understands that staying current with all culinary trends without forgetting the classics is crucial to the evolution of the kitchen and has always considered himself an apprentice of the culinary world.

As the Special Events Executive Chef at Viñedos Malagon in Valle de Guadalupe, Mexico, Felipe Raul Lopez-Torres entices and delights the palates of his patrons with a magnificent blend of everything Mexico and the Caribbean have to offer. Born in Puerto Rico, Chef Felipe credits his deep love of spices and Latin American flavors to his mom Vivian, who from a very young age, nourished his involvement in the kitchen.

Martin Guerrero is the owner and executive chef of MG Personal Chef and Catering Services. Serving traditional, elegant fare, with a contemporary flair, Guerrero and his team of highly qualified culinary skilled professionals, strive to provide an unparalleled culinary experience.

Chef Emmanuel Nuñez has one goal: To serve modern Mexican food for the soul. And through CHISPI Modernista Cocina, he’s doing just that! Sometimes on a plate, sometimes on a tortilla, he puts an emphasis on freshness and authenticity, while using the best in season ingredients California has to offer.

Located in Tijuana, Baja California, Mexico, the Culinary Art School is the first school in Mexico’s Northwest region to specialize in the culinary arts. With the objective of achieving graduates with a broad vision of the worldwide culinary arts, the school offers a Bachelor’s Degree in Culinary Arts, a Bachelor’s Degree in Hospitality and Strategic Management, a Master’s Degree in Mexican Cuisine, and a sommelier certification, among other programs.

Del Frisco’s Grille, located on the northeast corner of Colorado and Ocean Avenue in Santa Moncia, offers diners the ultimate night out just steps away from downtown. This exciting new American grill overlooks the iconic pier and dishes up creative twists on American comfort fare and hand-crafted cocktails. Modern, inviting, stylish and fun, this restaurant takes the classic American bar and grill to new heights, drawing inspiration from bold flavors and local market-fresh ingredients and making it one of the best restaurants in Santa Monica.

Descanso is a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full- service setting. With Chef Sergio Ortega at the helm in the kitchen, Descanso dishes up classic central Mexican street-inspired cuisine, rife with bold flavors and the freshest, seasonal ingredients in dishes that are complex and layered with history and flavor.

Dia de Los Puercos is not your typical Mexican food restaurant! It’s a way for husband and wife duo Rick and Nicole Garcia to bring their childhood memories straight to your table, with dishes inspired by their grandparents - with a Chicano twist. Originally located in West Covina, Dia de Los Puercos has two locations. A brick and mortar restaurant in Pomona and an eatery located inside The Riverside Food Lab.

Dobson's Bar and Restaurant is a hidden treasure located in the heart San Diego’s Gaslamp Quarter. Paul Dobson, the namesake for Dobson's bar and restaurant, is one of America's few professional bullfighters. The food is California cuisine with a touch of Italian, French, Spanish and Asian cuisine. One thing that both local San Diegans and Zagat can agree on is that this is one of the top restaurants in San Diego.

Restaurateur and Chef, Vicente Ortiz, created Don Chente Bar & Grill for one reason, to share the heritage of Mexico by tantalizing all of the senses through flavorful food made with vibrant homemade sauces, handcrafted cocktails and the melody of the mariachi. Live Mariachi shows complete Vicente’s vision by filling the air with their beautiful arrangements that highlight the individual skills and voices of each musician.

Located in Bell Gardens, and soon to open in Tijuana, Mexico, El Coraloense is an award-winning, family-owned restaurant that specializes in Nayarit and Sinaloa style seafood dishes. Initially under the helm of chef-parents Leo and Maria Curie, their children, Natalie and Leo Jr. took over the operation upon completing their studies at Le Cordon Bleu. The restaurant remains true to its roots, while striving to break the mold with modern techniques and flavors.

El Floridita is a restaurant where Cuban and Caribbean inspired cuisine, drinks, live music and dancing come together to create an unforgettable and authentic Cuban experience in the heart of Hollywood. Named after the famous bodeguita in La Habana Cuba, made famous by Ernest Hemingway, El Floridita has been a haven for old Hollywood for more than 30 years.

El Incomparable Peruvian Cuisine is a family-owned restaurant with locations in the city of Reseda and Granada Hills. Since their grand opening in 2014, El Incomparable's mission has been to delight you with the most authentic Peruvian influenced dishes such as Papa a la Huancaina, Causa de Pollo, Lomo Saltado and their most famous Ceviche de Pescado.

El Paisa Colombian Restaurant opened its doors in 2015 with the desire to showcase traditional, home cooked flavors in the heart of Long Beach. What started as a three-man operation, has now proudly grown to be the unofficial Colombian cultural center for Southern California. Ran by Miguel Henriquez, Luis Melvin and Wilfredo Sandoval, the three men pride themselves in providing their customers with a little piece of Colombian history, flavors, coffee and of course agua ardiente!

El Portal Restaurant has been offering the community of Pasadena authentic Mayan and Mexican dishes along with live entertainment for the past 25 years. Over the years, the family owned and operated restaurant, has received several prestigious culinary awards, including being voted “Best of” in the Pasadena Weekly, “Best Yucatán & Mexican Restaurant in Pasadena and “Best Margaritas & Best Selection of Premium Tequilas”.

Home of the world-famous “Manuel’s Special” burrito, El Tepeyac Café has been a Boyle Heights institution for more than 60 years. Located at the same location where it first opened its doors, in 2013, father and founder, Manuel Rojas passed way and today’s owner is his daughter, Elena Rojas. She carries on the family tradition which is now a 3rd generation legacy, soon to be 4th generation with Carlos “Chuck” Thome, who is Manuel’s grandson.

When two acclaimed Chefs unite to operate an eatery it is sure to be a winning recipe. Chefs Hugo Molina and Aricia Alvarado, wife and husband, are the proprietors of Genovese's Italian Kitchen, a neighborhood spot on the western edge of Alhambra that serves up delicious comfort food along with lighter, California-inspired options.

Gloria’s Restaurant & Bar, located in Huntington Park, has been in the San Juan family for over 35 years. The cornerstone of their success can be attributed to their philosophy: Food is not just nourishment for the body, it’s nourishment for the soul. From a very young age, Juan Sanjuan III, head chef and president, learned that Gloria’s Restaurant was truly an extension of their family and their Mexican roots. You see, a meal at Gloria’s is an “experience of sharing” and that can be seen on every table!

Chef Isaac Gamboa has worked at some of the best restaurants in Las Vegas and Santa Monica. Now, he’s at the helm of his own venture as Executive Chef and partner at Prospect Gourmand and Gourmando in Beverly Hills. Isaac focuses on seasonality bringing the freshest ingredients with organic produce and a whimsical California eclectic menu.

Gourmeletas may be new to the ice cream game, but they have quickly become a household name when you think of delicious and unique treats. Owned and operated by Amy and Tomas Carballo, Gourmeletas serves up hand dipped ice cream with a twist. Plus, their unique ice cream carts add to the experience, making them the perfect treat for any special event.

In 1992, the Larios Family decided to introduce the exquisite flavors of Honduran cuisine to Southern California. Originally, under the name El Dorados Kitchen, Honduras Kitchen has taken recipes passed down from generation to generation, added some spice, color and offered them to their loyal customers to enjoy. With locations in Huntington Park and Long Beach, “La Casa de la Sopa de Caracol,” is sure to expand your taste buds.

Chef Alberto "Ty" Tsuyoshi Ygei developed his unique appetite for quality-fresh ingredients at an early age. Raised in Bolivia by Japanese farmers, over the years Ty’s love of Japanese cuisine became his obsession and he went on to accept apprenticeships at many authentic-fusion and Japanese restaurants throughout the world to develop his talents. Ty’s attention to detail, quality ingredients, and freshness is evident in every dish he prepares at Kaito Sushi. Traits that have also earned him a place amongst the top sushi chefs in the world.

Founded in 1974, King Taco began its operation from a converted ice cream truck. The Mexican fast food favorite has since expanded to 20 popular locations throughout Los Angeles County and takes pride in serving a wide variety of authentic Mexican favorites. Over the years, King Taco has been recognized by prominent food critics and has also placed within the top 100 of Hispanic Business Magazine’s “Top 500 Hispanic Businesses.” Mexican food lovers attribute King Taco’s success to its use of fresh ingredients and consistent quality.

Chef Rocio Camacho, “The Mole Goddess,” has been turning out elegant, soulful Mexican dishes for years! Using traditional Mexican ingredients and techniques, with her acclaimed Paramount restaurant, La Diosa de los Moles, Camacho has truly raised the bar. Specializing in mole classics, like mole Oaxaqueño, mole verde, mole Poblano, pipian and mole rojo, her sauces are fantastically silky and with a depth of flavor that's downright profound.

In 1969, Nati Cano and members of his group, Mariachi Los Camperos, leased out a Spanish Churrigueresque-style building at 2501 Wilshire Blvd in Los Angeles and established the first mariachi dinner-theater restaurant in the world. For nearly 40 years until its closing in 2007, La Fonda de Los Camperos stood as the premier LA nightspot where people could enjoy authentic Mexican cuisine and experience mariachi music as an art form. Fortunately, with a renewed commitment to the ideals of the original La Fonda, its doors reopened in 2016 with the same, warm, welcoming hospitality that made it a historic-cultural landmark in Los Angeles.

La Huasteca Restaurant has been offering an innovative dining experience since it opened its doors in 2004. Their menu features healthful, fresh, and authentic Mexican recipes that have been collected from the many region of México. The finest ingredients are used to bring alive the delicious flavor of spices, nuts, chocolate, and herbs that are used in preparing these savory meals.

Inspired by the cuisine of the La Huasteca region of Southern Mexico, La Huasteca Buena Park is offering authentic, yet innovative handcrafted dishes to patrons in Orange County. True to its roots, La Huasteca Buena Park features a collection of authentic regional Mexican recipes made from scratch, using only the finest, fresh ingredients.

With locations in Venice Beach and LA’s iconic Grand Central Market, La Tostaderia has been serving baja-based flavors one dish at a time. Chef-owner Fernando Villagomez opened his Grand Central Market stall in 2015, and in 2017, he expanded west, bringing the heat of his fresh seafood tacos and tostadas to Abbot Kinney.

With a modern take on the traditional lengua and carnitas tacos, Macheen made its debut at Tacolandia 2016. Since then, they have participated in numerous events and can be found at Smorgasburg LA every Sunday in downtown LA. Elevating street food through creativity and ingenuity, Macheen provides masterful pop up dinners that showcase seasonal produce for a distinguished dining experience.

Maestro pairs traditional plates with craft cocktails to provide its patrons a Modern Mexican dining experience in the heart of Old Town Pasadena. With Chef Elena Vega at the helm of their kitchen, the critically acclaimed restaurant prides itself in creating dishes made with locally sourced seasonal ingredients.

Mama Cheesecake is a gourmet cheesecake business that specializes in plant based and gluten free desserts that are also nut and soy free. Owned and operated by Marian Lopez, this pastry artist also makes delicious fully loaded desserts. Her insanely decadent cheesecake brownie, cheesecake bonbons and fabulous whipped cheesecake make the perfect ending to any meal.

Chef David Fuertes’s restaurant, Masataco, has quickly gained a following with its unique vegan versions of tinga, carnitas, and birria tacos. The tacos, all served on organic handmade tortillas, are made from masa infused with flavors like spinach, kale, carrots, ginger, garlic and roasted beets. Using 100% organic farm fresh ingredients, you’ll also find quesadillas, burritos, tortas and some non-vegan options on the menu.

After working at some of LA’s top restaurants, Chef Brian Menendez, “Chef Turok,” decided to go into the cheesecake business. Inspired by his chef instructor at Le Cordon Bleu, Chef Turok mastered a signature mascarpone cheesecake recipe that’s irresistibly light and fluffy and dubbed “The BEST DAMN cheesecake you'll EVER try!” Available in everything from classic to horchata and café de olla flavors, his cheesecakes can be ordered on-line or at several restaurants throughout Southern California.

Chef Karla Flores-Ybaceta is the executive chef and founder of Mikhuna Authentic Peruvian Cuisine. Taking tremendous pride in showcasing the unique, rich and robust flavors of Peruvian cuisine, Chef Karla serves classics such as ceviche, lomo and pollo saltado, tallarines verdes and papa a la Huacaina.

Chef Ben Diaz is a highly accomplished culinary expert with over 15 years of experience in the Los Angeles culinary scene. He’s a published author and a coveted freelance chef and consultant with numerous accolades and certifications under his belt. Chef Diaz is currently at the helm of Nixo Patio Lounge inside the Luxe City Center Hotel in Downtown Los Angeles.

Otium is a contemporary restaurant that strips away the rigid formalities of dining while focusing on the quality of food and service and creating a relaxed casual ambience. Designed to be a social restaurant with a dramatic open kitchen merging indoor and outdoor spaces, its name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.

Located in the Belmont Heights neighborhood of Long Beach, Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Since opening in 2014, Chef Arthur Gonzalez has been paying tribute to his Latin and New Mexican roots while serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Located on Bunker Hill in Downtown Los Angeles, Pez Cantina is a sustainable coastal Mexican-style restaurant and bar serving the freshest sea-to-land dishes in an oasis-type atmosphere. Inspired by his travels to Loreto, a sleepy fishing town in Baja California, Mexico, and his marriage into a Mexican family, Executive Chef Bret Thompson captures the complexity and spirit of the food he has developed a strong love and passion for.

Porto’s Bakery was born out of Rosa Porto's love for sharing her wonderful cakes and pastries with friends and family. Almost 50 years later, Rosa’s recipes and high standards continue to be carried on by her family, reflective of her motto “quality is the number one ingredient in everything we do”.

Puesto’s Executive Chef-Partner Luisteen Gonzalez and Executive Creative Chef Katy Smith are known for their award-winning, Mexico City-style tacos made with house-made blue corn tortillas, crispy melted cheese and made from scratch salsas. The chefs pull inspiration from the vibrant art, culture, and energy of Chef Luisteen’s native Mexico City and Katy Smith’s broad travels south of the border.

Ricardo’s Place has been delighting patrons in San Juan Capistrano with superb, authentic and affordable Mexican food for more than 15 years. Ricardo Beas, the restaurants chef-owner, attributes his success to the family tradition of excellence that began with Grandma Juana in Mixtlán, Jalisco, México.

Sol Agave’s founders, Jesus Galvez and Chef Manny Velasco, have always believed that Mexican food should be MORE! More complex, modern, enjoyable and healthier for our bodies. With that philosophy in mind, the duo went into business in 2014 with a food truck. Five years later, their two Orange County restaurants have received tremendous acclaim.

Inspired by the best of coastal Baja California, the SOL restaurants aspire to share the uniquely fresh, simple coastal flavors of Baja. Featuring a unique spin on fresh, healthy, coastal Mexican food, the SOL dishes are lovingly made from scratch with a focus on sustainability.

Taco Bar Catering by Taqueros Mexican Food is the premier choice for taco catering in Orange County. Headed by Cesar and Gustavo Lezama, the brothers are committed to serving fresh, mouthwatering tacos, while delivering the best service, at every event.

Joey Duran, owner of Tepeyac Restaurant & Tequila Sports Bar, is continuing the legacy of his grandfather’s iconic Boyle Heights restaurant while making a name for himself. Along with some favorite family recipes, Duran has introduced numerous unique menu items and an ample selection of tequila. The signature Tepeyac margarita and michelada are definitely patron favorites.

With locations in Whittier and Alhambra, The Chicken Koop serves up delicious, simply roasted chicken with a variety of fresh homemade dipping sauces.

Humberto Raygoza, owner of San Pedro’s Chori-Man, is a fourth generation artisan chorizo-maker. Since opening shop, he’s been redefining L.A.’s sausage scene. His chorizos and meats are made with quality ingredients. No fillers, no nitrates and only the finest spices and ingredients.

There are many special memories that get created in the kitchen, and at The Knotted Apron, the kitchen is used as a means to create bonds through the common love of food and cooking. Both a cooking school and contemporary event space, The Knotted Apron will definitely inspire you to find your inner chef.

Top Chef alum Katsuji Tanabe has transformed the long running Seta restaurant in uptown Whittier into a classic neighborhood steakhouse. As one might expect with Tanabe, however, the restaurant also arrives with a slight Mexican accent and a few culinary flourishes from around the globe. At the helm of the kitchen since December of 2017, The NIXON Steakhouse dishes up the flavors of Tanabe’s childhood, incorporated within a contemporary market driven menu specializing in mostly classic chophouse fare.

Serving delicious American cuisine using fresh produce from California growers, Glance Restaurant is a celebration of all that is L.A. dining and a reflection of the rich culinary heritage of the city.

In 2016, restaurateur Javier Cuadra patterned with Chef Ernie Alvarado to serve up farm fresh Michoacán-style street food in the heart of Orange County. Located inside the Anaheim Packing House, URBANA attempts to preserve and celebrate Mexican culture while changing the way people see Mexican culture. And through its bold, colorful murals, carefully hand-crafted tequila, mezcal and top shelf agave cocktails and its eclectic, yet traditional mouthwatering cuisine, URBANA is doing just that.

Wendy Centeno, the founder and chef of Vchos Pupusas food truck, is changing the way Angelenos eat Salvadoran food. Vchos serves traditional Salvadoran classics with a California spin. For example, her pupusas revueltas are stuffed with fresh house made cashew cheese and vegan chicharron made from peas and vegetables.

Yamashiro is as a timeless Hollywood restaurant, serving Los Angeles with lavish event spaces, unparalleled views and exquisite fine dining experiences. Its menu, carefully designed by esteemed Executive Chef Angel Flores, includes Japanese inspired sushi and seafood, rare cuts of meat and seasonal local produce.

Yipao Coffee® was born in 2012 out of the love and pride Jairo Martinez and Maria Antonieta Bahamon have for Columbia, its culture and its flagship product, coffee. All of Yipao’s single-origin coffee beans come from Columbia’s finest coffee growing regions and are handpicked one by one. All of Yipao’s coffee beans are lovingly roasted in small batches in San Diego, CA.

Yuca's is a true Los Feliz legend. Owned and operated since 1976 by the Herrera family, the James Beard award winning restaurant and food stand, is best known for its cochinita pibil, a slow-roasted pork traditionally cooked inside banana leaves.

As head chef of Zapien’s Salsa Grill and Taqueria, Chef Marco Zapien has developed a unique style of cooking that incorporates two generations of his mothers and fathers family recipes with the passionate creativity he has developed throughout his culinary career. Throughout his career, Marco’s imaginative dishes have allowed him to cross over many different styles of cooking while continuing to maintain an affinity for dishes that represent his Hispanic roots.

Texcoco is a region in Mexico considered to be the birthplace of Lamb Barbecue (Barbacoa) in this country. Along the roads of Texcoco, a rural area 15 miles east of Mexico City, Barbacoa stands and restaurants serve this unique dish. A weekend tradition, Barbacoa now extends across Mexico, as families flock to eateries that specialize in this style of cooking. The Barbacoa style includes slow roasting meat for more than seven hours in an underground fire pit covered with the succulent leaves of the maguey plant. By using a specialized oven, we’ve replicated this process, making our Barbacoa the closest to traditional lamb barbecue you’ll get in the US. As a result, our restaurant has been highlighted in press across the nation including by The Travel Channel’s Andrew Zimmern and Rachel Ray Magazine. Many types of meat can be cooked Barbacoa style, however lamb (borrego) is the most traditional. It’s also rich in flavor and considered to be a healthier alternative to beef or pork. Because preparing Barbacoa takes hours and expertise, families in Mexico go out to eat this special food. In addition to savoring the flavors, Barbacoa is also a social tradition, a time for family and friends to bond.

Chef Dalton Wilson has recently become part of Whittier’s restaurant scene. As Ravello's executive chef, he's dishing out the flavors and aromas of Italy's Amalfi coast with a California flair.

In 1992, the Larios Family decided to introduce the exquisite flavors of Honduran cuisine to Southern California. Originally, under the name El Dorados Kitchen, Honduras Kitchen has taken recipes passed down from generation to generation, added some spice, color and offered them to their loyal customers to enjoy. With locations in Huntington Park and Long Beach, “La Casa de la Sopa de Caracol,” is sure to expand your taste buds.

Located in the heart of Orange County's oldest city, Rancho Capistrano Winery is both a local's favorite as well as a travelers great discovery. The winery, Orange County's largest, has produced over 40 different wines from some of the finest grape growing regions in the world. Additionally, they have built San Juan Capistrano's best restaurant and are known for their generous portions and flavor forward dishes that blend perfectly with their wines.