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A world of flavor, at home
Hello, friends. I’m back home in Los Angeles this weekend and thinking a lot about what makes the food here so great. From the outside (or, you know, social media), the impression may be messy-precious salads and $20 smoothies. But what I love as much as the phenomenal local citrus and greens are spots like the street outside my supermarket. Featured Recipe Salsa Macha Pork NoodlesA row of folding tables under party tents starts with an al pastor trompo, the pork turning on the vertical spit, charring with pineapple juice, waiting to be sliced into tacos and burritos. It’s followed by a Korean noodle stand, and then a Turkish flatbread specialist. The most remarkable thing about this is that it’s unremarkable here. Across this city’s sprawl, there are a lot of little strips like it. Even if you can’t get to Southern California, you can recreate the way cuisines come together with these noodles. This dish eats like mazemen, Japan’s brothless ramen often topped with a spicy ground meat sauce, and gets its heat from salsa macha. With origins in Oaxaca and Veracruz, this delicious garlic-chile oil often includes the crunch of nuts and seeds. Octavio Peña’s version sizzles dried chiles, peanuts, garlic and sesame right into seared pork, skipping an extra sauce step to season the meat more deeply. Here are more dishes that bring a world of flavors together:
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