The Butcher’s Block LAis inspired by Chef Hugo Miranda’s vision for a fine dining experience for everyone. No matter who you are or where you come from, everyone should have access to delicious food at a reasonable price. This vision dates back tothe 1980’s with Chef Miranda’s grandfather who was a butcher himself. As a fisherman in small coastal town in Costa Rica, Chef Miranda’s grandfather introduced the family tofresh seafood and unique styles of preparing tasty dishes. This early influence inspired Chef Miranda to connect his vision of farm-to-table to his support for local vendors asanessential component to the process of creating passionate and creative cuisine. Chef Miranda is currently working as executive chef at Sonoma Grill inside the Doubletree Hotel in Norwalk. Highlights & Successes: Chef Owner, Butchers Block LA2016-Present Event Chef, San Diego Latin Food Fest 2016 Event Chef, Los Angeles Bacon Fest 2016 Farmer Market Culinary Fight Club Burger Challenge 2017 Flip Winner, Clash Of The Seafood, Cooking Channel 2017 World Food Championship, Bacon Challenge 2014 CCAC Dinner & Education Event 2016 Feastly LA– POP-UP Events 2018
Laura and Ana
Welcome to Tlayuda L.A. Restaurant! We serve home-style cooking inspired by Oaxacan cuisine. Our ingredients are fresh and cooked to order. We serve handcrafted Aguas Frescas (Horchata, Jamaica, Tamarindo) as well as house-made desserts (flan, cheesecake and sweet bread), the best guacamole, delicious Tlayudas, Tacos in fresh hand-made tortillas, meaty Tortas, killer Burritos, yummy Enchiladas, and a kid approved Kids menu. Order Online Now! We are located on Santa Monica Blvd and N Oxford Ave, near Interstate 101 (Hollywood Fwy). Just few minutes driving from Los Angeles City College.
Chef Brian "Turok" Menendez
Creator of the BEST DAMN cheesecake that you'll EVER try! Chef Brian "Turok" Menendez has worked for some of the best restaurant in Los Angeles, whom is now making some of the best cheesecakes being served around LA County. Chef has had his cheesecakes served at Primera Taza Coffee House, Tlayuda LA, Gloria's Restaurant, Mexicali Taco Co., Colonia Publica, Maestro. He has also served his cheesecakes at various events, including: LA Weekly's Tacolandia, Burgers & Beer, Sips & Sweets; Taste Of Mexico; La Experiencia Paella/Taste Of Spain; La Experiencia Agave; Roger Neal's Style Hollywood Oscars Viewing Dinner; as well as private events for Jameson Whiskey, Mr. Cartoon, Cazadores Tequila, Melissa's Produce.
La Diosa de los Moles
Chef Rocio Camacho
La Diosa de los Moles
Chef Rocio Camacho also known as“The Mole Goddess” has opened up her own restaurant in the city of Paramount, La Diosa De Los Moles. Here, asin the past, she's turning out elegant, soulful Mexican cooking. With her use of traditional Mexican ingredients and techniques Chef Rocio Camacho has raised the bar for Mexican cookery in Los Angele. It wouldn't be a Camacho restaurant without a focus on moles, but the chef sticks to the classics — Oaxaqueño, verde, poblano, pipian and rojo. In the past she's funneled her creativity into wonders such asmole made with tequila and lemon skins; here she focuses her ingenuity else-where. That doesn't mean you should deprive yourself of the opportunity tosam-ple that mole Oaxaqueño, which you can have over chicken, shrimp, salmon ormahi mahi. Fantastically silky and with a depth of flavor that's downright pro-found, this is mole that might be cast in the starring role of some magical-realism novel, the dark sorcery used to seduce a young lover.
Rocio's Mexican Kitchen
Rocio's Mexican Kitchen
Chef Rocio Camacho also known as “The Mole Goddess” has opened up her own restaurant in Bell Gardens, Rocio's Mexican Kitchen. Here, as in the past, she's turning out elegant, soulful Mexican cooking.
Rocio's Mexican Kitchen is a modest affair. The small wedge of a building operates mainly as a takeout place where you order at a counter, and it's possible to pick up a burrito and never get wind of the more exciting possibilities of eating here.
It wouldn't be a Camacho restaurant without a focus on moles, but the chef sticks to the classics — Oaxaqueño, verde, poblano, pipian and rojo. In the past she's funneled her creativity into wonders such as mole made with tequila and lemon skins; here she focuses her ingenuity elsewhere.
That doesn't mean you should deprive yourself of the opportunity to sample that mole Oaxaqueño, which you can have over chicken, shrimp, salmon or mahi mahi. Fantastically silky and with a depth of flavor that's downright profound, this is mole that might be cast in the starring role of some magical-realism novel, the dark sorcery used to seduce a young lover.
Del Frisco's Grille
DEL FRISCO'S GRILLE
Del Frisco's Grille is a modern and fun destination for dining, drinks, socializing and being seen on the scene. The Grille takes the classic America bar and grill concept to refreshing new heights, drawing inspiration from bold flavors and market-fresh ingredients. Everything about them, from the interior design and seating to their exciting food and handcrafted drinks, is built for creating an incredible experience. So pull up a chair and share with your neighbor. Our food is over-the-top delicious and is sure to get your friends talking. They dish up creative twists on American comfort classics and serve them to be shared. Each menu includes regional favorites using locally sourced ingredients and features the finest local flavors.
Made for Chefs / Masataco
Made for Chefs / Masataco
Masataco is a Mexican coastal restaurant in the city of Whittier serving vegan cuisine.
Made for Chefs is your every event marketplace. We're here to help you celebrate all of life's special moments.
The food at your event can make or break the overall success of it. Don’t let your guests leave with a bad taste in their mouths – hire a professional caterer to prepare a variety of delectable eats that everyone will enjoy. Bye, bye bland dishes! Hello mouthwatering meals!
El Floridita Restaurant
El Floridita Restaurant
First established in Habana, Cuba in 1820 as "La Piña de Plata" (The Silver Pineapple), then in 1898 being renamed "La Florida", the place was finally christened and referred to as "La Floridita" by its customers. To Hemingway, the restaurant was his favorite place as is depicted by the following excerpt from author Norberto Fuentes' book Hemingway in Cuba.
"In those days he became acquainted as well with the Floridita, a seafood-bar restaurant... There the Daiquiri cocktail was created which Hemingway helped to make known throughout the world. But as he was to write later, his main interest in the place was no so much its food and drink, but his desire to meet the tempestuous current of his countrymen who passed through the city."
The Floridita eventually became a haven for Cuba's leading personalities - including merchants, politicians and for most celebrities living in or passing through Habana. Such names include several of Hollywood's greatest - Errol Flynn, Ava Gardner, Gary Cooper and John Wayne.
Hemingway had such an impact and influence to this "Bodeguita" that a bust in his honor was placed over his favorite stool when he won the Nobel Prize. To this day, people still gather to the Floridita to have excellent cuisine, and to taste the famous daiquiri - however, the most popular reason people go is to absorb the aura and the mystique left by Papa.
It is not their intent to revive the old glory, but to merely carry on the legacy here in Hollywood!
Fredy Lozano and Chef Guido
El Incomparable Peruvian Cuisine
El Incomparable Peruvian Cuisine is a family owned restaurant with two locations one in the city of Reseda and their newest location in 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. Chef Wiliams Lozano and brother Chef Guido Lozano will be preparing some of these delicious creations this year at AltaMed Food and Wine LA
Chef Alejandro Ochoa
La Huasteca Restaurant has been offering an innovate dining experience. Our goal is provide you with a true sample of the Mexican cuisine that has been served throughout the last centuries in the cities, towns and countryside pueblos of Mexico. Our culinary expert, have gained experience with some of the industry’s most talented chefs and have brought their master and innovative creations to La Huasteca Restaurant.
La Huasteca Restaurant has been open since February 26, 2004, and has offered world-class Mexican cuisine for all. Our restaurant coordinator will assist you in choosing the perfect menu for that special occasion, whether it is dinner for two, a family celebration, or a special affair. Let us put quality, excellence and satisfaction into your next affair, experience thee delight and culinary tradition of México at La Huasteca Restaurant.
Inspired by the La Huasteca region of southern Mexico, the authentic cuisine is complemented by original Mexican artifacts, handcrafted furniture, and hand painted murals by Mexican artists Beningno Magaña (Nino) and Camilo Ramíirez, both known for their authentic interpretation of the region of La Huasteca, all set in the beautiful Plaza México.
Gloria's Restaurant & Bar
Chef Juan San Juan III and Manny Hinojosa
GLORIA'S RESTAURANT & BAR
Gloria’s Restaurant & Bar, located in Huntington Park, hasbeenin the San Juan family for over 33 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 roots in Mascota, Mexico. Hegrew up hearing the stories about his grandfather, who was the town blacksmith inMascota, making “pico de gallo”on Sundays. They would all gather around, tell stories, share the food, and toast with tequila. As a child, he recalls his father taking him and his sisters to eat at a local fast food restaurant, where they weren’t allowed to order individual meals. Instead, they would get the food andputit all in the middle for them toenjoy. “In this family, we share our food. Food was meant tobe enjoyed with those you love andto create an experience of sharing,” his father said. The “experience of sharing” can be seen on every table! From the table top grills (parrilladas) piled high with meats and seafood, to the molcajetes filled with savory meat simmering in its juices, to the buckets of“gallitos”, the San Juan traditions are alive andwell in Gloria’s Restaurant & Bar. The personal attention, the delicious food, the crafted cocktails, the authentic music, and the traditional setting of Gloria’s Restaurant & Bar, is best described as visiting a part of Mexico where no passport is required
The Knotted Apron
Chef George Caldera
The Knotted Apron
A brand new and exciting cooking space in the heart of Whittier. Come and cook with your loved one, friends or coworkers. We'll teach you new techniques, flavors and dishes from classic steaks to exotic curries. The Knotted Apron is the perfect venue to host your special events. We can also cater for you, provide music and add any unique touches that your party desires.Corporate Events and Team Building for your company. We're working on putting some great packages together.
Chago Tortas Ahogadas
Chef Santiago “Chago” Laguna
CHAGO TORTAS AHOGADAS
Chago Tortas Ahogadas located in the city of Montebello is the first international Tortas Ahogadas restaurant based in Guadalajara, Jalisco and Los Angeles California. The “salty birote” which is freshly baked every day, inside a brick oven is oneof the ingredient that distinguishes Chago Tortas Ahogadas, which has become a bit ofGuadalajara inLos Angeles making it attractive to all kinds of people who like authentic Mexican cuisine, from celebrities to people in music, film, sports as well as local and national media.
Chef Jonathan Perez
Jonathan Perez, Chef & Founder’s cuisine is focused on locally sourced seasonal ingredients, highlighting traditional Latin flavors. He was exposed to food at a very young age, Jonathan be-gan working in kitchens at the age of16 and in 2010 he attended culinary school for classical French training. From there he spent time working under Chef Sebastian Archambault and in2014 partnered up with Chef David Fuerte to create and expand Made for Chefs. Macheen made its debut at Tacolandia 2016. It all started with a modern take on the traditional lengua and carnitas tacos. Since then Macheen has participated in other LA Weekly events, LA Food Fest and dinner service take overs. Macheen is traditional Latin flavors reimagined to create a familiar yet distinct flavor. Macheen has taken creativity and ingenuity to elevate street food and provides masterful pop up dinners showcasing seasonal produce for a distinguished dining ex-perience.
Chef Marian Lopez
A specialty cheesecake company that highlights gluten free and vegan as well as good ole classic style. We also provide portion control and our most liked is our Bite Size 1ounce followed by our Jumbo Cup a 5ounce portion. Handcrafted and not mass produced. Our vegan style is nut & soy free and of course no dairy. The cheesecake recipe was created over 25 years ago and the gluten free was created five years ago both by me! Flavors are many but we will be serving our Latin Infused flavors Mexican Hot Chocolate, Churro Inspired, and Jamaica they are muy delicioso! We sell retail as well as on a wholesale basis and will be back at Farmers Markets again by summer 2017. To place an order contact by email ([email protected]), website (www.mamacheesecake.com), or call (323.388.5815). Order your bites today great for parties, events, dinner, and gifts! Let us do the work for you so you can share the best handcrafted desserts!
El Paisa Colombian Restaurant
Chef Miguel Henriquez
El paisa restaurant opened its doors for the first time in October of 2015. Founded by 3 immigrants searching for the American dream of a better tomorrow nonetheless not forgetting their heritage and values. The creation of El Paisa was ignited by the search and desire of a Colombian home cooked meal with the same spices and flavors from our grandparents and parents, yet we came to realize that was extremely rare to find. In an effort to keep our heritage and traditions alive we decided to extend our little corner of flavor to the world in a corner store in Long Beach. What started as a 3-man operation, has now proudly grown to be the unofficial Colombian cultural center for Long Beach. We pride in our quality of products, food and we strive to serve our customers with exceptional services. Our goal is to provide our customers with more than just authentic traditional Colombian food but also an experience. We hope to expand and share with many different cultures and people a little piece of Colombian history, flavors, coffee and of course agua ardiente!
Beatriz and Margarita Porto
It all began in 1960 back in Mazanillo, Cuba, when Rosa Porto, always a talented cake maker, with a passion for baking, entrenched herself in perfecting her recipes and began selling her delicious cakes to friends and neighbors not realizing that she was also building herself a loyal customer base. When she and Raul Porto Sr., along with children Betty, Raul Jr., and Margarita finally emigrated from Cuba to California, they had not much more than the clothes on their backs, Raul Sr.’s strong work ethic, Rosa’s exceptional baking skills, and a dream for a better life. These were hard times, but the family was now in a country filled with limitless opportunities and their dream for a better future became more real as the years passed.
Rosa continued on with her cake business and when their home could no longer accommodate the increased demand, opened a little 300-square foot bakery on Sunset Blvd, in the Echo Park area of Los Angeles. In the 1980’s, after graduating college, Betty, Raul Jr. and Margarita stayed on with the business each taking on more specific roles. Raul Jr. took on managing the finances and alongside his long-time co-worker and friend, Tony Salazar, focused on new product development, production improvements, and quality control. Margarita joined her mom in the cake decorating area, and Betty managed alongside her father assisting customers.
Rosa’s Cuban cakes were soon joined by French mousses, Italian sweets, and international savories. As customers flocked to the bakery demanding countless quantities of Cheese Rolls(TM), Refugiados(TM) - guava and cheese strudels, and the infamous Potato Ball(TM), space became critical. A move was made to a 2,000-square foot facility in Glendale and six years later to one double in size.
The years proved Rosa’s formula successful. With the entire family’s effort, expansion to a 20,000-square foot facility took place in the 1990’s. Later further expansion included a Café with a menu showcasing signature Cuban sandwiches and lunch favorites. Rosa used her talents into a means of supporting her family and the business she began has turned into one of the most unique family-owned businesses in Southern California. Rosa Porto is now retired, but her recipes and her high standards remain, including her motto, “quality is the number one ingredient in everything we do”. Porto’s Bakery & Café now serves thousands of customers and employs hundreds of team members in Southern California, with stores in Glendale, Burbank, Downey and a fourth location in Buena Park.
El Tepeyac Cafe
Carlos Thome and Elena Rojas
EL TEPEYAC CAFE
Today’s El Tepeyac Café underwent a couple transformations before it was finally known as El Tepeyac, home of the world-famous “Manuel’s Special” burrito. Before being known as El Tepeyac, the Rojas family founded a restaurant located in downtown LA in 1942 called El Tupinamba Café, which was the first restaurant venture for the family. Then the Rojas family relocated to Lincoln Heights, where it opened another restaurant known as La Villa Café.
Several years later the Rojas family once again relocated, this time to Boyle Heights where El Tepeyac Café currently stands. After the untimely death of grandfather, Salvador Rojas, Manuel stepped in and along with his mother Rebecca, took the restaurant and built it to become a favorite neighborhood restaurant in East Los Angeles. In 2013, father, Manuel Rojas passed and today’s owner is granddaughter, Elena Rojas. She carries on the family tradition which is now a 3rd generation legacy.
In 2009, El Tepeyac was nationally featured on the Travel Channel’s “Man vs. Food” where the show featured a long running tradition of the ‘Manuel’s Special BURRITO CHALLENGE’. The challenge is one person eating the entire Manuel’s Special burrito in one sitting! That is, 5lbs of burrito consumed by one person! Many have tried but few have achieved it.
Another of the Travel Channel’s shows, the “101 Best Chowdowns in America” has ranked El Tepeyac at #23 in the entire country! Organization’s such as Yelp.com, CitySearch.com, Wherethelocalseat.com, AOLCityBest.com and others alike have rated El Tepeyac Cafe top stars.
La Fonda Mexican Restaurant “La Casa del Mariachi”
LA FONDA DE LOS CAMPEROS
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. Â Nati's vision was to create an establishment where people could enjoy authentic Mexican cuisine and experience mariachi music as an art form. Â Presenting world-class music entertainment, La Fonda de LosÂ Camperos soon became a favorite nightspot for countless aficionados and a mecca for many of the finest mariachi musicians. Â La Fonda was home to Mariachi Los Camperos for nearly 40 years until its closing in 2007. In 2016, La Fonda opens its doors once again. . .With a renewed commitment to the ideals of the original La Fonda, they believe in celebrating Mexican cultural heritage with the legendary artistry of Mariachi Los Camperos de Nati Cano and the warm, welcoming hospitality that made La Fonda a historic-cultural landmark in Los Angeles.
Tepeyac Restaurant & Tequila Sports Bar
TEPEYAC RESTAURANT & TEQUILA SPORTS BAR
Tepeyac Restaurant & Tequila Sports Bar in the City of Industry is one to put on your list of places to eat. We have brought new excitement to the community at large with old and new menu items, our signature WaboRita Mango Margarita, and infamous Sports Bar - where sports legends have come to meet their fans.
Under the watchful eye of Lolita Rojas, the only daughter and sister to five brothers of the Rojas family, alongside son Joey & daughter Debbie, they continue the family tradition of great food that so many have grown to love. There have been many others that try to imitate but no one has the great, rich and tasty legacy to follow.
The restaurant is open daily from 7am to 10pm (weekends until 11pm) 7 days a week for breakfast, lunch & dinner. Planning a milestone celebration or a special get together, call them for a reservation. They can accommodate up to 40 guests inside the restaurant and 80 guests in the newly remodeled patio. Catering for all occasions is also available.
They are very proud to once again be a part of Alta Med’s signature event. They are an organization that foresees the needs of the community and takes advantage of opportunities to bring resources to help those in need. They congratulate AltaMed on a job well done and look forward to a continuing partnership.
Chef Hugo and Aricia
Classic neighborhood pizzeria also offering pasta, subs & take-out service in a casual environment
Socorro, Dora and Margarita
It doesn't take long in any Los Angeles taco conversation to wind your way around to Yuca's, the deep-rooted Loz Feliz taco closet situated in a liquor store parking lot. Well, it's the size of a closet anyway, which must make it hard to store all the awards they receive.
From the James Beard award (in the "America's Classics" category) to local March Madness-style taco brackets, Yuca's just wins.
Line up in front of the cash-only window on any given day and you're likely to hear chatter surrounding the cochinita pibil, a slow-roasted pork traditionally cooked inside banana leaves. Across town at Tinga, the pibil is a fiery affair with some crispy edges after getting time on a blazingly hot plancha. At Yuca's, the flavors are more subtle, reminiscent of true Mexican cooking, where tougher cuts like pork butt turn so soft you'd swear you just pulled them out of a stew.
La Huasteca Buena Park
LA HUASTECA BUENA PARK
Inspired by the cuisine of the La Huasteca region of Southern Mexico, La Huasteca Restaurant has been offering authentic, yet innovative handcrafted dishes since 2004. As the second location of the local favorite in Lynwood, CA, La Huasteca Restaurant features a collection of authentic regional Mexican recipes made from scratch, using only the finest, fresh ingredients.
The success of Ricardo's Place or La Cocina de Ricardo is dedicated to the family tradition of excellence that began with Grandma Juana in Mixtian, Jalisco, Mexico.
She was the main chef of her town and would prepare the food for small and large events, and devoted to making every occasion memorable.
This tradition of thoughtfully prepared recipes was passed to Mamacita Alicia who brought all of this knowledge to Southern California some 40 years ago.
Along with two brothers, Arnulfo and Mario and eight children: Rosa, Raquel, Ricardo, Bertha, Estela, Alejandro, Belen and Minerva. Mamacita Alicia made the journey to Southern California and was ready to introduce her unique and flavorful culinary style to a growing community of Orange County.
Ricardo, the third oldest child, and entrepreneur since an early age, encouraged Mamacita Alicia to share her recipes with the Community of Orange. As an alumnus of San Clemente High School, Ricardo knew that the citizens of this once small town were in need of excellent and affordable Mexican cuisine. And Ricardo's Place was born, opening its doors on April 16, 2003.
Almost 40 years later, the recipes that Mamacita Alicia brought to Southern California continue to remain as delicious as the day Grandma Juana created them back in Jalisco, Mexico. The entire family is dedicated to maintain a clean establishment, the best, healthiest and most affordable Mexican Food around.
We thank you for your business and consider you an important part of our family tradition.
The Nixon Chops & Whiskey
Chef Katsuji Tanabe
The NIXON Chops & Whiskey
Chef Katsuji Tanabe has partnered with local businessman Randy Doten, transforming 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. Debuting dinner service on Friday evening, December 8, 2017, the NIXON brings to this charming, architecturally inspired neighborhood the flavors of Tanabe’s childhood, incorporated within a contemporary market driven menu specializing in a generous assortment Black Angus beef chops, including a 32 ounce Chef’s Cut Bone-In Ribeye, a Colorado Wagyu Flat Iron, a massive old school double cheeseburger that will no doubt fill local Instagram feeds, a Maple Glazed Double-Cut Duroc Pork Chop, and a show stopping Confit Half Pig Head for Two, which arrives intact at the table for presentation, then carved by the chef and served with tortillas and classic accompaniments. Tanabe’s menu divides into sections of CHILLED, including ‘Crab Guacamole with Serrano Chile’; OCEAN, featuring ‘Bacalao Croquettes with Yuzu Aioli’; LAND, offering ‘Chicharrones,’ ‘Bacon,’ and ‘Roasted Bone Marrow with corn soaps and salsa verde’; also, SALADS, SEAFOOD ENTREES, and an expansive list of classic steakhouse accompaniments labeled as COMFORT, which include ‘Corn Esquites’ and ‘Chiles Toreados.’
The interiors enjoyed a dramatic makeover, courtesy of Santa Monica’s AKAR Design Studios. Large, sweeping red leather banquettes anchor the main dining room, enjoying views into intimate rows of wood grained table tops and flooring, with rich hued, multi-colored seating arrangements. The bar area refracts subtle shades of blue back lighting, offering multiple specialty cocktails on tap and exotic punch bowl offerings to be shared by the table. The restaurant features a large private dining room accommodating up to 50 guests, expanding to open air views onto the tree lined boulevard. An intimate Mezcal speakeasy, provocatively tucked into the rear of the space will debut to the public on December 13, serving drinks and snacks, DJs and entertainment late into the early morning hours.
“This restaurant is the culmination of my many years of travel,” says Tanabe. “All of the television productions in Mexico, Charleston, Chicago, New York and Boston have afforded me an extraordinary opportunity to learn alongside a wide range of talented chefs and restaurateurs.” A fan favorite from his three appearances on Bravo’s Top Chef television series (Mexico, Boston, and Charleston), NIXON is the fourth restaurant in Tanabe’s budding empire, including Mexikosher Los Angeles and New York City, and restaurant Barrio in downtown Chicago. The NIXON will serve as Tanabe’s home base, where he will be found most evenings cooking for and personally greeting his guests. “Meeting the new Nixon ownership proved to be a stroke of good luck for us all. Whittier provides a large and appreciative audience, as well as the opportunity to cook the foods that I love most, the foods of my heritage. This city offers the magic of a close knit community that every restaurant hopes to earn and to serve for many years. The city has embraced us, and I feel extremely fortunate to now call this beautiful city my home.”
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. We service a wide variety of authentic Mexican foods, 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.
Pez Cantina Coastal Mexican Kitchen
PEZ CANTINA COASTAL MEXICAN KITCHEN
Pez Cantina is the latest project by former Patina Executive Chef and co-founder of Milk Ice Cream Parlor, Bret Thompson and Lucy Thompson. Located on Bunker Hill in Downtown Los Angeles, walking distance from MOCA, Walt Disney Concert Hall and the Broad Museum, 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, Bret captures the complexity and spirit of the food he has developed a strong love and passion for. Pez Cantina’s menu focuses on dishes from the many distinct regions of Mexico: from Baja, to Oaxaca, to the Yucatan Peninsula. Items like fresh Ceviches and Cocteles, Chilaquiles with Chicharron, an array of salsa selections and seasonal chef specials please the senses. A fine-tuned selection of bright and eclectic cocktails by bar manager Irene Martinez, California-focused wine list and craft beers, round out the Pez Cantina menu.
The focus of Pez Cantina’s design is “Ocean Meets Land”. Authentic Mexican fixtures, nautical hues and weathered wood accents decorate our 125-seat indoor dining space. Our outdoor “jardín” offers the perfect place to relax, dine, and drink alongside a flowing cantera fountain, lush landscaping and stunning vistas of the downtown skyline. Be sure to make Pez Cantina the destination for your next casual or fine dining experience.
Chichén Itzá Restaurant
Chef Gilberto Cetina
Chichén Itzá Restaurant
Chichén Itzá Restaurant is a family-owned and operated restaurant serving delicious Southeast Mexican cuisine inside the Mercado la Paloma in south Los Angeles. They specialize in Yucatecan food, maintaining the authentic flavors while adding a modern twist. Their food is unique and delicious, made with fresh ingredients by the renowned local chef, Chef Gilberto Cetina The Yucatan peninsula of Mexico hasoneof this country’s richest culinary heritages, including a mixture of Mayan, Spanish and Lebanese recipes. At Chichén Itzá, they bring these cultures to life through traditional dishes such as Cochinita Pibil, Papadzul, Tamales, Panuchos, Queso Relleno, Pipian de Puerco and Tikin-Xic. They offer a wide variety of appetizers, soups, sandwiches, entrees, tacos and desserts to satisfy anypalate. They also offer catering for corporate meetings, weddings, USC activities andother events. Located in the heart of Mercado La Paloma, a cooperative marketplace home to nonprofits and regional Mexican crafts and restaurants, Chichén Itzá is a refreshing change from the ordinary that you will most certainly enjoy.
Zapien’s Salsa Grill & Taqueria
Chef Marco Zapien
Zapien’s Salsa Grill & Taqueria
We are looking for a skilled Waiter or Waitress to take orders and deliver food and beverages to our customers. The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality and perseverance to thrive in this role. Waiter/Waitress responsibilities include greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill. If you are able to perform well in fast-paced environments, we'd like to meet you. To be a successful Waiter or Waitress, you should be polite with our customers and make sure they enjoy their meals. You should also be a team player and be able to effectively communicate with our Kitchen staff to make sure orders are accurate and delivered promptly. Keep in mind that Waiter/Waitress duties may require working in shifts and/or occasionally during weekends and holidays. Ultimately, it is the duty of our Waiters/Waitresses to provide an excellent overall dining experience for our guests.
Chispi Modernista Cocina
CHISPI Modernista Cocina
CHISPI Modernista Cocina traditional mexican food from the soul modernized for the modern palette, Modern with an emphasis on freshness, authenticity, and true to the beautiful seasons California has for us
Chef Mary Carmen Salas
Celebrating 40 Years serving the finest healthy authentic cuisine with a touch of the past, La Parrilla is a fine dine in restaurant that takes pride in serving quality food at reasonable prices. They work very hard to make you feel at home with friendly service and a pleasant dinning atmosphere. La Parrilla began in Boyle Heights in 1978. They now have a second location in Downtown Los Angeles on Wilshire Blvd. You will find plenty of spice on the menu recipes handed down from Carlotita to her daughter Mary Carmen. Recipies that have been recreated with TLC. They use only the best ingredients available to obtain the Mexican taste that you will enjoy.
Abel, Armando, and Luis Ramirez
Since March 1st 1995, El Portal hasbeen offering the community of Pasadena authentic Mayan and Mexican dishes along with live entertainment. In their past 21years El Portal has received several prestigious culinary awards such as being voted “Best of”in the Pasadena Weekly, “Best Yucatán & Mexican Restaurant in Pasadena and“Best Margaritas & Best Selection of Premium Tequilas”.
Chef Isaac Gamboa
Prospect Gourmand is a farm to table concept, using local farmers market ingredients toenhance the palate with the flavors of the season. This American eclectic cuisine isbalanced with French technique, and seasonal California fare. Located int he city ofBeverly Hills, Prospect Gourmand offers a casual ambiance, local craft beers, and a California wine list with a twist of Europe. Chef Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina inLas Vegas including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, andhoned valuable skills in fine dining and hospitality. Isaac then went ontobe the Executive Chef of a luxury iconic boutique hotel Shutters on the Beach inSanta Monica California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar. He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career atMandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort, also specializing in French pastries.
Aqui es Texcoco
Chef Francisco Perez
Aqui es Texcoco
Mexican Barbecue. Steeped in Tradition. Aqui es Texcoco brings Mexican-style lamb barbecue to the US, while respecting and maintaining the authentic flavors, recipes andtraditions. Our focus is100%on the food, preparing itasithas been for hundreds ofyears - no flashy gimmicks or chef’s interpretations. Aqui es Texcoco is pure, authentic lamb barbecue. Texcoco is a region in Mexico considered tobe 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 inan 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’llgetin the US. As a result, our restaurant hasbeen highlighted in press across the nation including by The Travel Channel’s Andrew Zimmern and Rachel Ray Magazine. Many types of meat can becooked Barbacoa style, however lamb (borrego) is the most traditional. It’s also rich inflavor and considered tobe a healthier alternative tobeefor pork. Because preparing Barbacoa takes hours and expertise, families in Mexico goouttoeat this special food. In addition to savoring the flavors, Barbacoa is also a social tradition, a time for family and friends to bond. About Chef Francisco Perez: Francisco “Paco” Perez is the founder of Aqui es Texcoco, Inc. and Authentic Mexican Cuisine, LLC. Aqui es Texcoco is Paco’s first restaurant located in Chula Vista, CA. The restaurant specializes in traditional Mexican Style Lamb Barbecue [Barbacoa de Borrego] and uses the authentic recipe from the city of Texcoco, in the state of Mexico. This method requires digging a pit in the ground, filling it with fire and adding the marinated lamb to slow cook. Paco was born inJalisco, a state in Mexico, into a family that specialized in traditional Barbacoa dishes, where he learned and perfected the elaborate techniques. Paco began his culinary journey at twelve years old and his grandmother and father helped broaden his influences (they were of Spanish origin, while his mother was Mexican). Later on, when he was a teenager, the family moved to the border town of Tijuana, Mexico. By1990,they opened their first Barbacoa restaurant. After finishing his undergraduate education at the University of Baja California asan Industrial Engineer, he worked in Madrid, Spain for 7 years, while he traveled Europe and Asia being exposed to different types offood. However, Paco always wanted to follow in his family’s tradition of food, soin 2008 he decided to return to Tijuana and open his first restaurant in Chula Vista, California. With his natural engineering skills and problem-solving methods, Paco designed, from scratch, stainless steel ovens for his restaurant that successfully resemble the traditional underground cooking method of Barbacoa. In 2011 Chef Marcela Valldolid visited Aqui es Texcoco and mentioned her pleaseant food experience to the San Diego Union Tribune. She described the “uniqueness of Mexican cuisine and culture”. This article brought the attention of musician, writer, and blogger Bill Esparza and the Travel Channel. In 2012, Aqui es Texcoco was featured in the second episode of the second season of Bizarre Foods America,asan example of unique and notable food in San Diego. At the time, Paco designed an underground pit which was featured on the show, impressing Zimmern with the engineering behind the design. Paco’s approach to
authentic Mexican food and his extraordinary way of cooking lamb has brought him tothe attention of more TV shows. Catch Paco on such shows asBBQ Crawl with Danielle “Diva Q” Dimovsky, Taco Trip with Chef Aarón Sánchez and Man Fire Food with Chef Roger Mooking. In 2014, Paco, along with Gregorio Segura, opened his second Aqui esTexcoco location in the City of Commerce, California. For Paco Perez, life is about adhering to the traditions of Mexican cuisine while bringing itto the United States. The year 2015 will mark an expansion of Aqui es Texcoco in the world of television, exposing a larger audience to true Mexican food.
Chef Pablo Kim
Pablo Kim was born in Argentina. The son of Korean immigrants, he was raised in a mix of European, Latino, and Asian culture. In Argentina there are two major passions: fútbol and asado. Pablo was a fan of fútbol buthe was fascinated with Argentinian barbecue since childhood. Starting as a teenager, Pablo made asado at the beach, onthe street, andin the backyard for friends and family, incorporating Korean flavors with traditional Argentinian cooking. Immigrating to the United States in high school, Pablo graduated from UC Santa Barbara in 2007. Although initially working in finance, Pablo never forgot his passion for asado. In2016, after observing that there was no widely-available brand of chimichurri in the American market, hedecided to create his own brand: Pablo Kim’s Chimichurri. In2017, Pablo was part of Masterchef Latino, making itinto the top 11 finalists. After this experience,Pablo decided to start his catering service, with the intention to bring a proper Argentinian Asadoto the US.
Chef Armando Tam
Armando “Tito” Tam is a cook and entrepreneur based outof the San Francisco Bay Area. Tito’s Nicaraguan and Chinese background have shaped his culinary approach and his passion for his culture is evident in the dishes he prepares. Tito has worked with The Godfather of Nuevo Latino Cuisine, Douglas Rodriguez, andconsiders him a culinary inspiration. Tito has traveled extensively, exploring different regional cuisines wherever he goes. Tito channels his training, culinary influences and pride in his culture through popuprestaurants around the country that feature carefully curated dishes made with his signature “sexy home cooking” style. To learn more about Tito check him outonInstagram @ Tito’s Mundo.
Armando Tam "Be MINDFUL even if your MIND is FULL”
Chef Russ Sevilla
Named after the first film screened at The Theatre in 1927, Best Girl is Downtown LosAngeles' local haunt featuring rotating, seasonal fare and classic favorites. Best Girl isinpartnership with the inimitable Chef Michael Cimarusti, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere. A multi-nominee for the James Beard Award, Cimarusti's critically acclaimed restaurants Providence and Connie and Ted's have earned him two Michelin Stars and international recognition asan industry giant. Cape Seafood and Provisions, his seafaring market, offers sustainable, wild caught fish, prime cuts and grab-and-go dishes. Chef Cimarusti's menu for Best Girl represents his favorite meals made at home for family and friends— inviting and simple, every dish is expertly crafted, wholly delicious andavailable everyday.
Casanova Fish Tacos
Chef Hector Casanova
Casanova Fish Tacos
Casanova Fish Tacos was established in 2009. After being lucky enough tobe laid off from a county job when the economy took a dive in2008my friends push metoopenup the first mobile fish taco company in San Diego. We are changing the taco game notonly with the uniqueness of our product but also with presentation and that is what sets us apart from everyone else.We are the only catering company in San Diego tospecialize in the true Baja Style Cuisine. We fry and grill on site for quality of freshness. We lightly batter our fish and this hasbeenour signature for the past 8 years. Our menu is not extensive butwe are an Award Winning Fish Taco company andwe could notbemore proud ofit... for us less is more as long asitis flavorful and plentiful. Our mission isto change the way you see tacos. Our Ultimate goal at Casanova’s is that a memory will spark in your mind asto when you were at a different place having the best bite ofyour life!Weat Casanova Fish Tacos understand that there are food allergies beyond your control and for that reason we customize a menu to meet those needs. We offer 100% Gluten Free, Dairy free, Beef or Pork tacos as well as vegetarian options. Welove to feed everyone! Everything I dois all my own recipes started from scratch. From the batters, to the aioli creams to the salsa are all made daily.About Chef Hector CasanovaCasanova Fish Tacos was born March of 2009. After been laid off from the Probation Department, Chef Hector Casanova along with the supportof friends decided to start a catering company that specialized in fish tacos not only making them butatthe same time providing a unique experience. The batter which took about 3 ½ years toperfect consists ofan astonishing 13 different ingredients of spices and herbs. The fish of choice a white meaty and buttery fish which at the time its paired with the batter creates an explosive yet non heavy bite of flavor. Casanova Fish tacos hasbeennominated San Diego’s Best by the Union Tribune and Sign On San Diego for the last 7 years in a row. Ranking top 5 among restaurants in the San Diego Area. Casanova Fish Tacos has also participated at the Fish Taco TKO in Del Mar, San Diego Bay Food andWine Festival, Downtown San Diego Taco TKO’s as well as appearances onTVandnews segments. We have also catered to celebrities and professional athletes. As a Chef and Owner I pride on the presentation and consistency ofmy product. Casanova Fish Tacos also has Award winning Salsas. A customer favorite, Tomatillo with habanero salsa. Most recently, Casanova Fish Tacos retained his last year fish taco title in a competition organized by the Front Burner Fund Event. A non profit organization that raises money for chefs and personnel behind the scenes that haveno insurance coverage for doctors visits and such. Casanova Fish Tacos it’s the ONLY catering company in San Diego that can come outanddeep fry on site for any kind of event. Wealso offer Gluten Free menu options, vegetarian and Meat options. Currently they can be found around the county at local Micro Breweries, Wineries and city events.
Chef Cesar Villareal
Located in the beautiful city ofLong Beach, California, we are Cesar's Bistro, also known as "The New Latin American Cuisine." Our specialty is a new model, style, andconcept of Latin cuisine. Here at Cesar's Bistro we select our ingredients from the best quality. We offer friendly and respectful attention toward our customers and partners; we provide great service inour family-friendly casual atmosphere.About Chef Cesar VillarrealChef Cesar Villarreal is a creative, passionate, and respected chef with years of culinary arts experience. "The New Latin American Cuisine" hasbeen developed byChef Cesar's research, creativity, passion and respect for the culture of Latin traditions. Chef Cesar is a graduate of the institute Mausi Sebbes (Buenos Aires - Argentina) with recognized experience in restaurants and hotels in Argentina, Brazil, Peru, and Colombia. Chef Cesar is also the owner of“Cevillar” catering, andis both a cuisine writer and consultant for many businesses.The ExperienceCome join us for a new refreshing experience in dining...We pride ourselves in‘Pampering our Customers’ with our latest culinary delights! For Breakfast: Enjoy Cesar’s fresh Spinach Omelet complimented with a cup of fresh fruit! The omelet is cooked with the following items: scrambled eggs, sliced potatoes, smoked sausage, melted mozzarella, chopped onions, and red peppers. For Lunch: Try our“Choripan,” a delicious handmade sausage served on a fresh French style bun with lettuce, arugula, andCesar’s own special chimichurri sauce. For Dinner: Take a break from all those meals that are loaded with Gluten, and savor a delightful food experience, such as, a combination of chicken, pork, or even a Wagyu Kobe Burger in a Gluten Free Fresh (Arepa), or corn cake. Any time, Occasion or Event: We are also known for our Empanadas- Cesar’s own recipe of tasty spicy beef, sausage, or tropical blend asananytime snack or savory dish. For Starters: Cesar makes the best Lentil soup that you will ever taste. For dessert: The best caramelized Caribbean Sweet Plantains! Come join us...you will find yourself returning again, and again!!
Chef Walther Adrianzen
Chef Adrianzen's first big opening was Venice’s El Huarique back in 2013, which served the Peruvian answer to sashimi inside a cramped food stall on the boardwalk. After that, hebounced around for a while, opening the now-closed C-V-CHEin East Los Angeles, consulting as chef at Misky Misky in Covina, then spending a few months as chef atPicca in West L.A. and Máncora in the city of Alhambra. As with his previous restaurants, the star here is ceviche, which may as well be Peru’s national dish. A world away from Mexican-style ceviche, the Peruvian version includes cubes of fish, shrimp and calamari drenched in the famed sour citrus marinade known asleche de tigre, paired with oversized corn kernels called choclo and soft wedges ofsweet potato.
Chef Draden Catering
Chef Draden Medina
Chef Draden Catering
Raised in Southern California, in the predominantly Latino communities of Huntington Park and South Gate, Chef Draden Medina found cooking as a vehicle for self expres-sion and a time for bonding with his family of Mexican and Salvadorian heritage. As a child, Draden spent most of his free time indoors surrounded by the women of his family. The preparation of daily meals in the kitchen amongst his Grandmother, Great Aunts, Aunts and his Mother are some of his fondest childhood memories. Byage ten, hehad mastered some staples of Mexican cuisine, including Chilaquiles, Mole, Menudo and Sopa Azteca. Upon observing Draden’s love and natural ability in the kitchen atan early age, his Grandmother Mamaya, the matriarch of his family, encouraged him to continue honing his already promising skills.While in high school, Draden took every elective culinary course offered, supplementing those courses with cookbooks and culinary manuals. His creations were then placed on the “chopping block” for his family to sample and enjoy. At the ageof twenty, Draden’s Grandmother was diagnosed with a rare form of brain cancer and as his greatest supporter, she urged him to shed his bad-boy party image and focus on making his culinary dream a reality. Draden went onto receive his training at the prestigious California Culinary Institute inSan Francisco and The Arizona Culinary Institute in Scottsdale, where amongst an ex-posure to a wide array of worldly fare, he received specialized training in Mediterranean, Italian and Classic American cuisine. Fresh from culinary school, Draden moved back toLos Angeles and began working asa prep cook at Boca Restaurant located inside The Conga Room at L.A. LIVE. After working hundreds of hours doing monotonous prep work in dozens of kitchens, Draden got his big break when he was asked to cater a private event for a friend. This event lead to numerous referrals and since then Draden has catered to legendary rockstars, the Beverly Hills elite, and a growing list of private clients. In addition, hehascatered many celebrated events such as the Los Angeles Zoo’s Annual Beastly Ball, The Pacific Design Center’s Fall Market Week, and both the opening and closing week-end events for the Sundance Film Festival. Most recently, when heisnot serving a de-lectable creation from his kitchen, Draden can be found designing for his namesake line of modern Chef Wear.
Master Chef Latino Sindy Lazo
Of all the participants in "MasterChef Latino," she’s the only one with a double mission: to win the contest... and to get married during the show’s grand finale. But despite her great sense of humor, the road has not been easy for the fun-loving 40-year-old Venezuelan. Due to emotional problems, she developed a dependence on food that led her to weigh nearly 200 pounds. Studying acting helped her express her emotions and motivated her toeat healthier. Today, she lives in Los Angeles, California, where she works asanactress in theatre. Her goal isto tell her inspirational story and help Latina women who have experienced trauma learn that they can overcome anything.
Sindy Lazo isanLA based Venezuelan actress, author, comedian and TV host. Curently one of the contestants of the successful first edition of Master Chef Latino for the Hispanic audiences in the US. Known for her charismatic and funny characters in many Latin "Telenovelas", Sindy also hosted her own talk-show "La Cocinita de Sindy" (Sindy's Little Kitchen) for several seasons in Venezuela. Author oftwo best-selling books, "No vengas tú" (Don't give me that...) and "La Cocinita de Sindy", in which she compiles funny, dark and poignant essays about being a single girl who likes to cook but has noone to try her food.
Sindy Lazo picked her battles upon entering the competition by taking time away from her acting career to pursue her greatest dream: becoming a chef. For this reason, she takes pride in making itto the grand finale where she can show off her beloved country’s cuisine? Beside from the fact that she comes from a family of artists, at six years old she knew her greatest passion was in the kitchen. Sindy has proven tobe a deep and caring person when she made it clear that her goal isto tell her story to Latina women who have lived through a traumatic experience and show them they can get ahead.
Sindy Laso, Venezuelan actress and daughter of the renowned Mimi Lazo, went onto the final of the first season of MasterChef Latino program for which she auditioned last January 14.
Venezuelan He expressed his gratitude Monday through a post on his Instagram account. "Ido not know where to start. It will be giving them thanks for so much love! How many beautiful messages, best of all, I know they are full ofgood energy. You have been animportant part of this journey, "she wrote. The actress also said that there are only two programs remaining for the grand final and five participants who will compete to become the first Latino MasterChef. On the other hand, Laso directed a few words of support to immigrants who are coming to another country. "To immigrants like me who are starting a new life and the situation is complicated attimes, because I know it, and day by day we Take away the desire to dream, do not let that happen! Do not leave the dreams. Go little by little walking that road, because in the end walking towards them is what is really important, "she said.
Chef Tati Polo
Chef Tati Polo
From the swimming pool, to runway, to the cocina, Chef Tati Polo is a woman of many talents. Tati Polowas born and raised in Venezuela. As a child, Tati spent time competing as synchronized swimmer, which eventually led her to be part of the Venezuelan National Team, where she had the opportunity to travel and experience different cultures. Tati became very interested in the modeling world, achieving to be part of Miss Táchira, a Venezuelan pageant. She has been featured in several magazines, and has been a model for runway shows, swimwear, catalogues and calendars, working with high-caliber photographers in the entertainment industry. After settling in Los Angeles as a professional model, Tati decided to peruse her true passion, which has always been cooking, and she received her Executive Chefdegree from the prestigious Le Cordon Bleu program at the California School of Culinary Arts. After graduating with honors, Tati created her own brand and company called Forkplate Productions, offering catering and event planning, classes and much more. Most recently, Tati can be seen on Univision, where she is part of the show Lanzate, and nominated for an Emmy Award with a segment entitled “Un taco de ojo con Tati Polo”andUnivision Radio, K-Love 107.5 with a segment entitled “Vive Mejor con Tati Polo”Chef Tati can also be seen on her new upcoming project on YouTube channel, where she produces and host a show entitled "SaladLand” with Tati Polo. Reinvention is a big part of what makes Polo so successful. "We need to reevaluate our lives constantly," she said. "It is a personal task that requires being at work on ourselves. It is very easy to go in the opposite direction of our dreams. We must know where we come from, who we are and where we are headed. Self-evaluation and constant adjustments have become a way of life for me." Polo prides herself on being a leader in the industry, and loves sharing her expertise with thousands of loyal followers on her social media platforms. So, what keeps a busy, successful woman like Tati Polo motivated? "My dreams and my goals are so real," "My family, my dog and people that I have yet to meet on my path are what keep me focused and centered. My motivation is felt; it is an internal search and constant energy that tells me there are big dreams and successful moments waiting for me. Many call it the sixth sense, I call it our inner voice.”
Yadira and Erick
Take a break from the action to catch the game at the Arena Sports Bar & Grill. The Arena boasts a wide variety of beers on tap, excellent Happy Hour specials, mouth-watering appetizers, and a diverse selection of entrees from around the world. Come find out why our customers call The Arena Sports Bar & Grill "every sports fan's dream come true.”Executive Chef Team Erick Romero and Yadira Serrano run a variety of Food Outlets throughout the Casino along with creating menus for our Catering and Banquet efforts. Both Chef's were invited to shows in Spain where they will pick up more culinary infu-sion and share their talents as well.
Don Chente Bar Grill & Lounge
Chef Vicente Ortiz
Don Chente Bar Grill & Lounge
Don Chente Bar Grill & Lounge, located in the heart of Downtown Los Angeles, is the premier destination for Mexican cuisine and music aficionados alike. Inspired byMexican tradition, Don Chentes’ executive chef, Rocio Camacho pays homage toclassic Mexican food by fusing together the bold flavors and tastes along with a contemporary twist. From the intimate and casually elegant setting of their main dining room, to the private outdoor terraces with unobstructed skyline views, to the breathtaking rooftop lounge with panoramic city views, cabanas, firepits and Fuego Bar, the rich ambiance and culture of Don Chentes is sure to transform any event into a majestic and memorable experience. Restaurateur and Chef, Vicente Ortiz, created Don Chentes Restaurant and Lounge for one reason, to share the heritage of Mexico by tantalizing all of the senses through the vibrant flavors of the food with 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.
Chef Natalie Curie and Maria Curie
El Coraloense isan award winning restaurant championing fresh seafood from a family of Chefs, which opened in2007andis located in sunny Bell Gardens, CA. Since then, two of the Curie children have studies atLe Cordon Bleu in Pasadena, CA, with externships abroad in Prague. With two culinary degrees under their belts, and the family reunited, El Coraloense has been serving both traditional and quality interpretations of classic Mexican marisco dishes. The restaurant remains true to its roots, while striving to break the mold with modern techniques and flavors. With Chef Parents, Leo and Maria hailing from Nayarit andSinaloa, you can be sure to always expect bold, fresh flavors.
Chef Ty Ygei
Chef Alberto "Ty" TsuyoshiYgei, Born in Santa Cruz and raised in Bolivia by Japanese farm-ers; developing his unique appetite for quality-fresh ingredients atan early age. Ty’s love ofJapanese Cuisine became his obsession; he accepted apprenticeships to many authentic-fusion & Japanese restaurants throughout the world to develop his talents. Ty has created dish-es for: Tokyu, Pan Pacific Hotel in the United States, later becoming a professional sushi chef (1994); creating for California Beach, Kasen, Shin Sushi, Mosun, Ten Sushi, Aysia 101, Genkai Sushi, Nagisa, Wasa, 930 Sushi and other Japanese Cuisine establishments around Orange County. Ty’s attention to detail, quality ingredients, and freshness earns him a place amongst top sushi chefs around the world. “This establishment you have chosen to dine serves a versatile menu of the highest quality, fresh fusion Japanese cuisine. Kaito Sushi is the first fine dining experience solely designed indedication to the art of Japanese cuisine ~ Tsuyoshi Ygei
Chef Elena M. Vega
Maestro critically acclaimed restaurantCompromised of Paul Gonzalez Sergio Martinez & Emmanuel Gonzalez Located in the heart of Old Town Pasadena Modern Mexican Cuisine Highlighting Traditional Flavors & Modern plating Seasonal Ingredients Locally sourced proteins and Vegetables At the helm ofour kitchen Chef Elena M. Vega Mexi-can born from Nayarit, Specialized in regional Mexican cuisine
Mercado Buenos Aires
Chef Paul Rodriguez
Mercado Buenos Aires
Since 1989 our mission has been to offer our guest an outstanding Argentine dining ex-perience. Whether it’s a quick lunch oran evening out with friends, our big wines, big steaks and big hearts will welcome you in every time.Our restaurant in Northridge of-fers award wining Argentine wines, and the three locations have traditional cuts of grass fed Angus beef, and menu filled with culinary traditions. We take our love for the grill combine it with simple ingredients and turn them in to something sublime.Mercado Buenos Aires Inc. welcomes you to our three restaurants and markets located in Van Nuys, Granada Hills & Northridge, California. Our enthusiastic team will provide you with warm and indulging Buenos Aires experience without getting on a plane.I would personally like to thank all of our wonderful clientele that make help create an atmos-phere that hasno recipe, and moments that have no end.Thank you,Paul R Rodri-guez President / Chef
MM by Mario Medina
Chef Mario Medina
MM by Mario Medina
Chef Mario Medina picked up the passion for culinary arts atan early age in his mother’s kitchen in Mexico City. He developed a skill for Mexican food and drove his talent togreat heights which turned him into a regionally recognized chef in Southern California. After finishing culinary school in Mexico City, Mario came to the United States to follow his dream of becoming a famous chef known for his signature dishes. Mario best repre-sented his rich heritage with traditional Mexican plates that have an American twist. Driven by his desire to always perfect his art, Mario stablished a reputation among the finest restaurants on the west coast. Mario applies the Mexican culture hospitality toeveryone he serves being able toget instant feedback from his work and leaving his guest with an unmatched satisfaction and desire to return for more. Soon within a year of his career, Mario became the Sous Chef at Chateau La Jolla Inn, other prestigious restaurants hehas served are Paradise Grill in Del Mar, Finch’s Bistro Wine Bar, Berni-ni’s Bistro, The Main Course Restaurant in City of Ramona, and was recently the Exec-utive Chef for the elegant Mi Cielo Restaurant and Rooftop Lounge in the City ofDowney. Mario takes great pride in his new position given the potential the newly open restaurant has with Mario leading the kitchen.Mario’s fame as a talented Chef hasbeen announced in countless media outlets some of which are the San Diego Home and Garden, Dining Out, About Town, Where, Riviera, Fine, Ranch & Coast, and Mexi-co Aquí, including television news channels such as NBC 7 San Diego The Goods, YoSoy Lau, SwaTV Entertainment, and SYHC Gala. Mario enjoys to give back to the community by participating in fundraising events like Cooking for Cancer, Make-A-Wish Foundation, Mama’s Kitchen, Taste of the Cove, the La Jolla Art and Wine Festival, and the Latin Food Festival, San Diego Food and Bank Chefs Gala. Mario is also featured inthe San Diego Chef’s Table - a cookbook showcasing San Diego’s top chefs, 860AM Radio, and Aqui Magazine. Mario’s ongoing commitment, true hospitality, and drive for excellence always ensures his guests leave with gratitude and pleased to have tried oneof Chef Mario Medina’s famous dishes.
Nixo Patio Lounge
Chef Ben Diaz
Nixo Patio Lounge at Luxe City Center Hotel
Born inLos Angeles, California, Chef Ben Diaz has always had a fascination with cook-ing, which stemmed from watching his father (an already accomplished chef himself) cooking and making breakfast. “Watching mydad cook breakfast and seeing the pas-sion hehad for his craft really inspired me,” says Chef Ben. Chef Ben is a graduate of the prestigious California School of Culinary Arts, heis a cov-eted freelance chef and consultant who has been inducted into the “Les Amis d’Escoffier Society”, Cambridge “Who’s Who of Culinary Professionals”and“World Master Chefs Society”. Chef Ben holds six certifications, including Certified Hospitality Department Trainer and Certified Food and Beverage Executive; he has worked alongside the world’s top chefs as a member of the Los Angeles Chefs de Cuisine Association. Chef Ben is also a pub-lish author with “From a Cook To a Professional Chef” a culinary reference book that Chef Ben created and launch in 2011, with all this and more going on Chef Ben also finds time in his busy schedule to work with local charities most notable are the Boys and Girls Club of San Gabriel and the Cystic Fibrosis Foundation of Irvine. Chef Ben has worked in some of the best restaurants in town including The Silver Trumpet Restaurant, JW Marriott and Stockdale Country Club where the main focus was on fresh seasonal and locally grown produce. Currently Chef Ben is the Executive chef at Luxe City Center in Downtown Los Angeles, Director of Epices DeLa Vie Gour-met Salts & Spice Co., Director of Culinary Innovation at CBD Cuisine Consulting Ser-vices & Catering Division. Chef Ben is currently working on several new projects; one being the opening of his first brick and mortar restaurant slatted for late 2019 and a second cookbook focusing onsmall plates, Chef Ben is currently on the culinary council board for Basil Magazine, andis brand ambassador for Turbopot, Chefsroll and Guerrero Foods. Chef Ben isan abet competitor his most notable awards where for World Chard Champion (pork division), Western Regional Champion for Phillips King Crab, San Diego Food Fest Grand Cham-pion and Made for Chefs Throw down Champion as well as appearances on food net-works chef wanted and cutthroat kitchen and most recently winner of cooking channels farmers market flip.
Chef Thomas Bille
Otium is a contemporary restaurant that draws from the rich culinary heritage and expe-riences of Timothy Hollingsworth. Itis designed tobe a social restaurant with a dramatic open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent onleisurely social activities. Adjacent tooneof Los Angeles' most important cultural corri-dors -- Grand Avenue -- and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name.
Chef Arthur Gonzalez
Cherishing the fresh bounty of the sea at Roe Seafood and the distinct flavors of New Mexico at Panxa Cocina, Owner and Executive Chef Arthur Gonzalez brings inspired cuisine to Long Beach, CA, that hinges on sustainably sourced ingredients. “I try nottobe a follower—I cook with my gut, a lot of feeling and intuition,”he explains. “I love see-ing what my suppliers have every day, and coming up with new dishes utilizing some ofthe best ingredients in SoCal.” Gonzalez splits his days between the restaurants,updat-ing seasonal menus, evaluating the day’s fish and market hauls, and overseeing kitchen teams. His primary focus, however, remains maintaining relationships with his purvey-ors and forging culinary frontiers. Firm, yet fostering, Gonzalez maintains a mentor’s outlook regarding kitchen leadership at both Roe and Panxa. He draws from his own experiences working under acclaimed chefs, andin various environments—from food trucks to fine dining—to remain consistently flexible, always learning, and eager to try new things. “Creativity is key to a great chef; I often dream of dishes, wake up,and write them down,”he says. A SoCal native, Gonzalez flourished in a multicultural upbringing: “I enjoyed German food from my mother, Oaxacan from my grandmother, and then Ko-rean, Filipino, and more by sharing holiday dinners with my friends.” Though he cooked as a child, he did not identify his passion until becoming a firefighter at18. Taking onthe rookie’s role of preparing dinner for the firehouse, he fell inlove with cooking, andtook that reverence with him after leaving the department following a back injury. Hetried out a few different careers until age 26, when dove into the restaurant industry atSpaghettini and Mahé in Seal Beach, CA. He soon relocated to New Mexico, working for the Hyatt New Mexico under chef Hans Seblin. His time there developed his subtle Asian flair, buthe soon tired of the high-volume environment and took off for Santa Fe, landing at Geronimo—oneof the most acclaimed restaurants in the city—after befriend-ing James Beard Award-winning chef Eric Distefano. Distefano mentored Gonzalez onFrench technique, European cuisine, plating, finishing, and more, fine-tuning and elevat-ing his skillset. Gonzalez followed Distefano to Scottsdale, AZ, for a project at Boulders Resort, but soon returned to Santa Fe, where he relished in the farmers markets, Span-ish influences, and small-town sensibilities. He continued to work in local boutique re-sorts and alongside chef John Cox in New Mexico, althoughhe found his way back toSoCal as its restaurant scene heated up, landing at McKenna’s in Long Beach. Gonza-lez and longtime girlfriend Vanessa Auclair, operations manager for Roe and Panxa, debuted Roe Fish Market in 2012, but it closed in2015. The pair then shifted focus toPanxa Cocina, which opened in 2014 in Belmont Heights. After a couple of successful years at Panxa, Gonzalez regrouped on his Roe concept, and found unwavering sup-port from the community ashe launched Roe Seafood in 2016. The chef resides inBelmont Shores with Auclair and their three Boxers. In his free time, Gonzalez enjoys hiking and overlanding, as well as embracing his community—the beach, the music, and, most importantly, the neighborhood BBQs that bring friends together.
Ravello Bar & Grill
Chef Dalton Wilson
Ravello Bar & Grill
Co-Founder Michael Burkhardt and Chef Dalton Wilson welcomes you to the newest edition to the Uptown Whittier restaurant scene. We’ve drawn our inspiration from the famous Trattorias along the Amalfi coast andadded a little touch of California Cool. From classic Pastas, to Wood Fired Pizza, to that perfect Steak, come on down for the best dining experience in the city!
Chef Arthur Gonzalez
Cherishing the fresh bounty of the sea at Roe Seafood and the distinct flavors of New Mexico at Panxa Cocina, Owner and Executive Chef Arthur Gonzalez brings inspired cuisine to Long Beach, CA, that hinges on sustainably sourced ingredients. “I try nottobe a follower—I cook with my gut, a lot of feeling and intuition,”he explains. “I love see-ing what my suppliers have every day, and coming up with new dishes utilizing some ofthe best ingredients in SoCal.” Gonzalez splits his days between the restaurants, updat-ing seasonal menus, evaluating the day’s fish and market hauls, and overseeing kitchen teams. His primary focus, however, remains maintaining relationships with his purvey-ors and forging culinary frontiers. Firm, yet fostering, Gonzalez maintains a mentor’s outlook regarding kitchen leadership at both Roe and Panxa. He draws from his own experiences working under acclaimed chefs, andin various environments—from food trucks to fine dining—to remain consistently flexible, always learning, and eager to try new things. “Creativity is key to a great chef; I often dream of dishes, wake up,and write them down,”he says. A SoCal native, Gonzalez flourished in a multicultural upbringing: “I enjoyed German food from my mother, Oaxacan from my grandmother, and then Ko-rean, Filipino, and more by sharing holiday dinners with my friends.” Though he cooked as a child, he did not identify his passion until becoming a firefighter at18. Taking onthe rookie’s role of preparing dinner for the firehouse, he fell in love with cooking, andtook that reverence with him after leaving the department following a back injury. Hetried out a few different careers until age 26, when dove into the restaurant industry atSpaghettini and Mahé in Seal Beach, CA. He soon relocated to New Mexico, working for the Hyatt New Mexico under chef Hans Seblin. His time there developed his subtle Asian flair, buthe soon tired of the high-volume environment and took off for Santa Fe, landing at Geronimo—oneof the most acclaimed restaurants in the city—after befriend-ing James Beard Award-winning chef Eric Distefano. Distefano mentored Gonzalez onFrench technique, European cuisine, plating, finishing, and more, fine-tuning and elevat-ing his skillset. Gonzalez followed Distefano to Scottsdale, AZ, for a project at Boulders Resort, but soon returned to Santa Fe, where he relished in the farmers markets, Span-ish influences, and small-town sensibilities. He continued to work in local boutique re-sorts and alongside chef John Cox in New Mexico, although he found his way back toSoCal as its restaurant scene heated up, landing at McKenna’s in Long Beach. Gonza-lez and longtime girlfriend Vanessa Auclair, operations manager for Roe and Panxa, debuted Roe Fish Market in 2012, but it closed in2015. The pair then shifted focus toPanxa Cocina, which opened in 2014 in Belmont Heights. After a couple of successful years at Panxa, Gonzalez regrouped on his Roe concept, and found unwavering sup-port from the community ashe launched Roe Seafood in 2016. The chef resides inBelmont Shores with Auclair and their three Boxers. In his free time, Gonzalez enjoys hiking and overlanding, as well as embracing his community—the beach, the music, and, most importantly, the neighborhood BBQs that bring friends together.
Chef Manny Velasco
Our dream beganin late 2014, long before we became the "Best Mexican Restaurant inSan Juan Capistrano”. It began inside a 17 foot food truck with the burning desire tochange the way guests perceived food truck cuisine. Chef Manny and I have always be-lieved that Mexican food should be MORE! More complex, modern, enjoyable andhealthier for our bodies. And so our journey began, what started as our dream, hasnow become our destiny. Af-ter three short years, we look back and are amazed onhow much we have accom-plished. When people ask us what our secret is, our response is always the same. God has truly blessed us! We would not be here with out His guidance and our friends andfamilies prayers. About Chef Manny Velasco Chef Manny Velasco has worked for over 18 years in the restaurant industry, with com-panies such as Marrie Calendars, Carmelita's, Amorelia and most recently executive chef for Savanah's Chop House in Laguna Niguel. Winner of multiple foodie awards with Amorelia and Savanah's, and Sol Agave Chef Manny is considered oneof the top 5 chefs in Orange County.
The Chicken Koop
Mishelle, Jason and Wilson
The Chicken Koop
The Chicken Koop, a fast casual concept, in the Historic Uptown Whittier, that invites diners to kick back and enjoy a high quality American Classic twist. Relaxed, Modern & Fun environment. Our family is big, loud, and opinionated, butonething we agree onis that we love to eat. The Chicken Koop, good food quality and good customer service is what we strive for. Our simply roasted chicken with a variety of fresh homemade dipping sauces will wet your palates and guarantee to make your mouth water for more. There's something for everyone, so from our family to yours, "Come over! It's time to eat!"
Chef Ernie Alvarado
It’s ‘Dia de los Muertos’ every dayat URBANA, the Anaheim Packing House’s most col-orful restaurant. Farm Fresh Mexican inspired plates createdby Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequi-la and Mezcal favorites as well as top shelf agave spirits. Massive smiling murals a trib-ute to owner Javier Cuadra Michoacán upbringing where ‘Dia de los Muertos’is cele-brated define URBANA. URBANA won Best Mexican Restaurant inOC (Golden Foodie Award) 2016.OC Best by Orange Coast Magazine 2017 & 2018. URBANA was part of OC's TOP 10 Best New Restaurants in 2016. Brad Johnson's BEST75 Places toeat2016 & 2017. URBANA was on VISTA LAABC 7 2017. URBANA recently on the Travel Channel's Food Para-dise in June 2018
Riboli Family Wines Estates
Riboli Family Wines Estates
Riboli Family Wines Estates of San Antonio Winery is a 101 year old family owned winery, as well as a Historic Landmark of Los Angeles.
Scalon Cellars is a producer of high-end, small lot Napa Valley Cabernet Sauvignon from the Coombsville AVA tucked up in the foothills of the Vacas Range, just outside of historic downtown Napa. Our wines are sold primarily online and through allocation. Our tastings are unique but limited and by appointment only. Contact us: [email protected]
Ceja Vineyards is an ultra premium Latino family owned winery in Napa Valley. It was founded in 1999 by Amelia, Pedro, Armando and Martha Ceja â€“ first generation Mexican-American immigrants and winegrowers. Their dedication to sustainable agriculture and the gentle handling of the grapes in the cellar can be tasted in every sip of their legendary estate grown wines. Enjoy with family, friends and your favorite dishes. Salud!
San Gabriel Valley's first Organic Winery and Brewery.
Llamas Family Wines
Llamas Family Wines
We produce 350-500 cases annually with a focus on Chardonnay and Cabernet. Our wines reflect and highlight the pedigree of the vineyard, its site and those who farm the land. We pride ourselves on sourcing fruit only from vineyards farmed by our family and minimizing input during the winemaking process. From vine to bottle, these wines are an expression of the land and our family and we are honored to share them with you.
Maldonado Family Vineyards
Maldonado Family Vineyards
Family-owned boutique winery in Napa Valley, award winning Chardonnay, small-lot reds
Jose Wine Caves
Jose Wine Caves
Our winery and tasting room overlook the South fork of the American River and Coloma Valley. We are nestled in the Sierra Foothills. Proudly owned and operated by Mexican-Americans.
Hard Frescos Brewing Co.
Hard Frescos Brewing Co.
Craft-Brewed Agua Fresca 5.7%
Vinos Unidos is a premium wine brand founded by a group of friends and neighbors who love wine. We share food, drink, beliefs and life. One of our passions is "giving back." Ten percent of our profits go towards college scholarships.
2014 Honrama Cellars Cabernet
Rios Wine Company
Rios Wine Company
Small Wine Producer
Fidencio is a New Age vintner with an Old World understanding, thanks to the prestigious mentors he studied with over the years. Having been nurtured in the Santa Ynez Valley, he has a desire to merge the Old with the New, believing that an innovative combination allows for the best wines. Fidencio grew up with the vines and often calls himself a child of the dirt. Both a farmer and a winemaker, he is involved with his grapes from the vine to the bottle. Fidencio not only grows grapes for Esfuerzo Wine, but also manages a number of award-winning vineyards across Santa Ynez Valley, Sta. Rita Hills AVA, and San Luis Obispo County.
Encanto Vineyards, or "Enchanted" Vineyards as the name translates from Spanish, are reflected in each of our distinctive wines. Encanto Vineyards is proudly known for offering wines that are pure, honest, and true to the soils from which they came. The wines of Encanto Vineyards are made to show the delicate balance between structure, core fruit, acid, tannins and length. We feel if any of these attributes are either too bold, or not fully represented, the wine is out of balance. We also consider the seasonal qualities we are given in any growing year. We passionately feel the climate of each vintage should help determine how that wine will taste and feel. Encanto Vineyards' field management crews work their magic in the vineyards through the entire growing season. The wines should speak of their hard work and not be overshadowed by winemaking manipulation.
Herencia Del Valle
Herencia Del Valle
Napa Valley Wine Company
San Antonio Winery
San Antonio Winery
L A Cetto Winery
Casa De Piedra
Casa De Piedra
Casa De Piedra Wines from Mx Valle De Guadalupe
Mario Bazan Cellars
Mario Bazan Cellars
Mario Bazan Cellars The roots of Mario Bazán Cellars go back to 1973 when Mario immigrated to the Napa Valley from his native Oaxaca, Mexico. When Mario arrived in the Napa Valley, he was immediately charmed by its beauty and energized by the vigorous wine growing atmosphere he observed. He continued to hone his skills over the next four decades ashe advanced step-by-step from a general laborer to grape grower. Today, Mario has his own estate vineyard and highly regarded vineyard management company farming several hundred acres throughout Napa and Sonoma Valleys. Gloria joined him when they were married in 2005. At that time they also purchased their family estate and started the development of their vineyard at the base of Atlas Peak. In 2007 Mario and Gloria’s twins, Antonio and Alexander, were born just as the inaugural 2005 vintage ofMario Bazán Cellars Cabernet Sauvignon was being made ready for market. Mario envisioned going beyond the vineyard to share in the experience of producing exceptionalwines from properties under his management. For the 2005 vintage, Mario teamed up with founding winemaker Victoria Coleman and realized his dream by introducing his first Cabernet Sauvignon under the Mario Bazán Cellars label, adding a Sauvignon Blanc in 2009. The high standards Mario sets for himself and his workers in the vineyard are shared by Gloria in the winery and reflected in the production of each wine in the portfolio. Their winemaking venture is a natural progression in bringing Mario’s life’s work from the ground to the table.
Cuatro Cuatros is a real estate development in the wine country of Ensenada that offers to the public: Zafari hotel where you can experience glamping, a restaurant with the traditional Baja Med cuisine, an ocean view Bar called Bura Bar, a Bar inside an 80 years old shrimping boat called Noa Bar, and our beautiful winery build by two of the most famous architects in Mexico and the world, Mauricio Rocha and Gabriela Carrilo and where we produce our great reserve wines made by our winemaker Horacio Reyner.
FAMILY OWNED WINERY IN LODI CALIFORNIA, SHOWCASING SMALL BLOCKS WITH THE HIGHEST QUALITY
Robledo Family Winery
Robledo Family Winery
A boutique family winery producing a diverse portfolio of premium wines from Napa, Sonoma, and Lake Counties
Enriquez Estate Wines
Enriquez Estate Wines
Cecilia, grew up in New Jersey, with no wine background whatsoever. All that changed when her family visited California in late 2009 and fell in love with wine country. Upon losing her job at Wells Fargo during the recession, she decided to throw caution to the wind and move to California, permanently, to start a wine brand in her family’s name. Attaching herself to anyone that would teach her, she quickly learned the craft and began winning awards for her wines. Enriquez Estate Wines was created as a passion project, combining their Mexican Heritage and values with a love of fine wine. As a first generation Mexican-American family, they have succeeded through initiative, innovation and perseverance. Their mission is simple: to create wine worthy of sharing with our family and friends while keeping true to the ideals their family has passed down through the generations. Now on her ninth vintage, Cecilia has honed her skills and begun experimenting with varietals not usually found in the Russian River area, and winemaking practices not commonly implemented in the US. She is all about pushing the envelope and feels that her unique entry into winemaking empowers her to think outside the box.
During his 23 years at Grgich Hills Cellar Gustavo worked to define wine excellence for consumers, wine writers, and winemakers. He produced 90+ scores for 23 consecutive years. In 1996, Gustavo launched his own wine enterprise under the Gustavo Thrace brand. In 2002, he designed and developed the first downtown winery wine tasting room. A model adopted and used throughout the world. The story of the “Judgement of Paris” Chateau Montelena’s Chardonnay inspired the 2008 film “Bottle Shock” in which Freddy Rodriguez portrays Gustavo Brambila. In 2013, Gustavo rebranded to Gustavo Wine. He is a master of subtlety, makes wines by visualizing varietal characters to achieve terroir balance. Focusing on climatic and geographic conditions, soil composition, and berry quality. He is a bouquet winemaker, a balance of aroma characters to achieve the balance of taste and finish for all his wines. He is an old world winemaker!
Pavo Real Wines
Pavo Real Wines
Pavo Real Wines are cultivated in Valle de Guadalupe at Vides de Guadalupe Domecq winery, part of Pernod Ricard México. A plentiful and exceptional viticulture region, wines have been cultivated in mexico since the spanish first arrived in the 16th century. Until now, these wines have been enjoyed within Mexican borders but Vides de Guadalupe Domecq is bringing this unique Mexican experience north of the Guadalupe river for the first time.
Bodegas Puente de Rus
Bodegas Puente de Rus
The company was founded in 1945 and has grown and evolved over time. Today it has state-of-the art facilities and technology, which combine to grow selected grapes in our own vineyards, and thus produce quality wines, protected by the Denomination of Origin La Mancha and Vinos de la Tierra de Castilla. The Bodega Puente de Rus winery combines tradition and innovation, offering a quality, healthy and natural product, highlighting all the benefits that wine provides.
Xecue Wines is a company created by Alberta and José Luis in their eagerness to share their knowledge and passion for wine, Xecue (Checué) is a Kiliwa word that means "love" and represents the union of roads for the love of wine . The winery is native to Ensenada Baja California, located on the Ruta del Vino, founded by a couple of engineers motivated by their love for the land and its products, they decided to apply the experience acquired during their time of service in vineyards and wineries in a project family. Ing. Alberta Ceja Medina. Biochemistry in Food with a specialty in Oenology, worked in important companies in the area of quality such as Coca Cola Mazatlan and Grupo Modelo, then spent 10 years as Head of Quality Assurance in Allied-Domecq managing up to 12 thousand tons of grapes by harvest. Since 2004, he runs his own Laboratory of Industrial and Food Analysis and together with José Luis they are dedicated to elaborate their Xecue Wines. Ing. José Luís Hernández, is originally from Tijuana, BC, Agronomist with 35 years of experience as a viticulturist, has been in charge of important Viticultural ranches, managing more than 600 hectares with vineyards of all the varieties known in the region, same as They provided grapes to important viticultural companies such as Allied-Domecq and LA Cetto, currently a Viticulture Consultant specializing in the management of small Premium Quality vineyards, including their own grapes and their Xecue Winery. The working philosophy of Xecue is aimed at the consumer appreciating and fully distinguish the terroirs and the expression of the adapted varieties of the region, so the selected strains were Merlot from Valle de Guadalupe and Cabernet Sauvignon from San Vicente for Wines Varietals Our Special Reserve, the Premium wine from the winery made from a blend of Cabernet Sauvignon, Merlot, Sirah and Nebbiolo in which the different soils of the region are expressed: Guadalupe Valley, San Antonio de las Minas and San Vicente.
In 1997 the year of their marriage, Rolando and Lorena founded their own winery, "Mi Sueño," Spanish for "My Dream" and produced 200 cases of Mi Sueño 1997 Los Carneros Chardonnay. Over a 20 year period, together they built their dream winery with love, passion and a deep understanding of the art and the science of growing grapes and craft wines rich in character and elegance. Yet it took them time until the winery found a home and was fully operating. While still nurturing their dream, Rolando kept on working and growing his knowledge. In 1998 he became the winemaker at Vine Cliff in Yountville, where he stayed for 2 years. While still working a full time job he was still dedicating and devoting himself to his label and was able to produce some of his wine at Vine Cliff's winery. In 2001 Rolando was hired by Paul Hobbs to become the Director of Winemaking. This job would be his last one before he devoted himself entirely to his own label in 2004. 10 years after its first vintage, "Mi Sueño" Winery found its home at our current location. While still growing the brand and perfecting each year after year 2001 saw the light of a major milestone. The White House decided to feature "Mi Sueño" Los Carneros Chardonnay 1999 vintage for the Presidential dinner between George W Bush and Vincente Fox, at the time president of Mexico. The wine has been poured on two other occasions at the White House. In 2008 for a Cinco de Mayo Celebration our 2006 Russian River Pinot Noir was featured. In 2010 our 2006 Herrera Seleccion Rebecca Cabernet Sauvignon was poured at another Presidential dinner. The Herrera brand came to life in 2003. Rolando and Lorena wanted to create a single grape and a single estate wine that will not only be limited in production but that will have the unique quality and challenge of creating and matching each of their kids' personality.
Malibu Coast Calayas Chardonnay
Malibu Coast Calayas Chardonnay
Malibu Coast Latina Wine Maker
Because of a passion for wine and winemaking, Robert Reyes envisioned having a small vineyard to produce small amounts of ultra premium wines for family and friends. However, in 2002 when he purchased the beautiful piece of land where the vineyard is located today, the vision changed from a personal hobby to a winery. The 16-acre vineyard was personally planted by Robert Reyes and the Reyes family in April of 2004, and consists of five popular grape varieties: Cabernet Sauvignon, Merlot, Syrah, Chardonnay, and Muscat. The first crop was harvested in 2005 and produced a very small amount. While the winery went through the rigorous permit process in Los Angeles County, the vineyard matured, and the quality of the fruit progressively improved significantly with each subsequent vintage. This resulted in better, more robust and elegant wines. The winery has produced single varietals, blends and has created four award-winning dessert wines as well as a great Rose. The winery has released its “Orange/Amber Wine”, which is a skin-contact white wine created in similar fashion to traditional Georgian wines
Alquimia Organic Tequila
Alquimia Organic Tequila
Tequila Alquimia is an award-winning USDA-certified 100% organic tequila. Recognized as the best tequila in the world, this ultra premium tequila is 100% sustainable, made of 100% blue agave Tequilana Weber grown on our family ranch in Agua Negra, Jalisco, Mexico. As a family owned company, Tequila Alquimia allows us to contribute to our communities, both in the United States and in Mexico. Highlights and Successes: Winner of 54 Gold Medals at the 2 largest and most prestigious international spirits competitions, more than any other brand of tequila over the past 10 years. Certified Organic by USDA. Voted World's Best Tequila
Ignacio Gallegos Sr. settled in the heart of the Napa Valley in the 1950’s and started a family legacy of farming some of the most prestigious vineyard sites in wine country. Today, his son Ignacio II, and grandsons Ignacio III and Eric continue the legacy with their vineyard management company, started in 2008. Each harvest season, grapes from vineyards they manage, and the family estate vineyard in Rutherford, are hand selected to produce the limited-production Gallegos wines. The Gallegos family truly believes that great wines begin in the vineyard, and they take pride in their meticulous farming practices: from pruning in the winter, to carefully selecting the fruit at harvest, through the winemaking process, and all the way to bottling. ¡SALUD! Highlights and Successes: Eric and Nacho are the first and only Latino millennial brother winemakers raised in St. Helena, Napa Valley in the country.
Guerrero Fernandez Winery
Guerrero Fernandez Winery
Guerrero Fernandez Winery produces limited quantities of exceptional handcrafted boutique wines using traditional winemaking techniques. Throughout the process we put our heart and soul into producing award-winning premium red wines for our families, friends, and anybody that enjoys great things in life.
Ready to Drink Craft Margaritas
Bodega de Edgar
Bodega de Edgar
Bodega de Edgar is a family owned, boutique winery in Paso Robles, specializing in Spanish varieties and eclectic blends.
Vino S Vida
Vino S Vida
Vino S Vida was created by Ramon Sandoval. He created this concept when he started presenting wines made by Latinos in the USA to Latino Customers. He brought beautiful cabs, zins and chardonnays, but one thing was missing, a sweet, refreshing muscat.
Tierra Y Vino
Tierra Y Vino
Gold medal winners at San Francisco international wine competitions and wine enthusiast magazine.
JOYA® is distinct from other Sangrias on the market today due to its fuller-bodied 12% ABV, versus competitors at 7.0% to 8.5% ABV. Why does this matter? Simple. JOYA® Sangria will maintain its great taste and alcohol down to the last drop – even after cooling with ice. It’s a fuller taste you and your guests will appreciate.
Familia Otero Ramos
Familia Otero Ramos
Familia Otero Ramos is the result of many decades of effort, passion and hard work. The project that Manuel Otero Ramos conceived in his mind for many years has always been seriously and strongly determined as a family legacy he shows with great pride. In a province where wine culture has always been fostered by our ancestors, few succeed in materializing a Viticultural entrepreneurship. This is the case of Manuel Otero Ramos, whose passion for this activity runs through his veins and has managed to get involved with the land. Manuel Otero Ramos set a goal, not as a dream but as a possible reality. Simultaneously with his studies, he started working in real estate. This allowed him to be part of significant winemaking businesses, where excellent wines were made. Manuel has always stood out for his strength of character and determination, and has always shown expertise in every activity under his command. His success in this sector gave him the chance to travel around the world representing Mendoza. During these trips he became passionate with the special mystic of wineries and vineyards in Spain, France, Italy and Napa Valley in California, where he enriched his knowledge on viticulture. In the late 90 ́s, he was determined to make his dream come true and started this ambitious entrepreneurship. He purchased a rich parcel of land in Luján de Cuyo, First Viticultural Area, cradle of the greatest Argentine wines and only location in the world with DO for Malbec. With the new century ahead, together with his wife and children, he persisted in fulfilling this project whose imprint has always been passion and the firm conviction of guiding the steps of future generations.
All Natural Flavored liqueurs made with 100% gave Tequila
Made from 100% Blue Agave, TEQUILA CAZADORES ® requires a seven-step fully sustainable and zero waste production process including a double distillation, double fermentation and a careful maturation process, overseen and crafted by Maestro Tequilero Jesus Susunaga. And while it remains true to Don Jose Maria's original recipe from 1922, today's production process has evolved to reflect the growing demand for TEQUILA CAZADORES ® and the efforts we have made to ensure a completely sustainable operation.
Boochcraft is a hand crafted 7% ABV high alcohol Kombucha that is filled with probiotics and all the health benefits of traditional Kombucha. We create our flavors with organic herbs and cold pressed organic juices that we source directly from local organic famers and cold press in house ourselves. Each batch is thoughtfully handcrafted using raw organic ingredients sourced directly from local farmers and brewed in San Diego by our stellar brew crew. All of our brews are raw, vegan, organic, and gluten free.