Laryl Garcia
KCRW
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Past articles by Laryl:
Yapa in Little Tokyo: Peruvian food plus Japanese technique
L.A. Times restaurant critic Patricia Escarcega dives into lomo saltado and tiraditos with a Japanese spin at Yapa in Little Tokyo . Dishes at Yapa. Photos courtesy of Yapa → Read More
Patricia Escarcega gets acquainted with the Flamin’ Hot Cheeto sope
At Tirsa’s Mexican Cafe near LA’s Chinatown, there are half-pound burritos and colossal Hot Cheetos concoctions. L.A. Times restaurant critic Patricia Escarcega checks it out. → Read More
Patricia Escarcega tracks down soulful Filipino
L.A. Times restaurant critic Patricia Escarcega heads to Bebot in Long Beach, with menu items that have been described as “ millennial Filipino food .” → Read More
Do you really want to go out on Valentine’s Day?
The restaurant prix fixe menu is to Valentine’s Day as Cupid is to a bow & arrow. For those opting to celebrate at home, Maria Zizka has some advice from her cookbook, “ The Newlywed Table. → Read More
Bill Addison gets a taco fix in Boyle Heights
L.A. Times restaurant critic Bill Addison takes us to Boyle Heights for a taco circuit must: El Ruso . That’s where flour tortillas, carne asada, and a Sonoran specialty are on the menu. → Read More
Market Report: Goat Cheese
Laura visits with Native chef and partner Nyesha Arrington , who’s shopping for goat cheese from Drake Family Farms in Ontario—one of the last dairy farms in Southern California. → Read More
Plastic straws, Persian cuisine, and Meathead Goldwyn
What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine. → Read More
Jell-O and feminism, ‘Losing Earth,’ vertical farming
A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang. → Read More
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping
What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile. → Read More
An LA pie crawl, rhubarb, and composting
What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at… → Read More
Melissa Clark, clay pot rice, and the LA Food Bowl
New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl. → Read More
Booze & Vinyl, Zagat's new owner, and Trap Kitchen
This week we talk to a few players taking over our Instagram feeds, including the chefs behind Compton’s Trap Kitchen and Chris Stang, CEO of The Infatuation. André and Tenaya Darlington talk mixing drinks and tunes. Pastry chef Clémence Gossett offers tips on baking with kids, and artichokes are what’s hot at the farmer’s market. Plus: Jonathan Gold delivers his long-awaited verdict on David… → Read More
David Chang, a 'rogue' restaurant guide, and Noma reopens
Food media is having a reawakening thanks to a few new trendsetters. David Chang is changing how we eat, learn about, and talk about food with his Netflix series. There’s a new Los Angeles restaurant guide in town, rising from the ashes of a downsized LA Weekly. Noma, once lauded as the best restaurant in the world, has reopened and Jonathan Gold says the magic is still alive. Bonus: Have a… → Read More
The Farm Show
We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more. → Read More
California's New Pot Era
On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business. → Read More
Feeding Phil Rosenthal, rethinking school lunches, and Meyer lemons
Food is evocative. For Phil Rosenthal, it’s worth traveling for. Andrea Nguyen says that not only does MSG make pho crave-worthy, it’s a negligible risk. Jonathan Gold waxes nostalgic about Thomas Ortega’s Doritos chilaquiles. Ex-Noma chef Dan Giusti gives kids something to smile about with his fresh take on school lunches. And Meyer lemons: not just for lemonade stands. Also, the soundtrack of… → Read More
The Farm Show
Farmers serve as the backbone of our society. As policy, the climate, and the country’s needs change, we are shining a spotlight on some of the greatest challenges facing the agricultural community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more. Join us. → Read More
The Chocolate Show plus our holiday gift guide
Preparing for the holidays is as easy as making chocolate… right? We’ll hear from a few renowned chocolatiers about the extensive bean-to-bar process and the versatility of the seemingly humble cocoa bean. Plus, we’ve created a holiday gift guide featuring a few L.A. chefs to help get your kitchen-bound loved ones the perfect present. Also, we’ll hear from Laura Avery about sprouted broccoli at… → Read More
Jonathan Gold's 101, modernist baking, and smoking salmon
Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break. → Read More
From Trump to farm to slaughterhouse to restaurant
So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood… → Read More