Chicken liver mousse at Maude
Simple and important doctrine that Don Gerrard collects in his book One Bowl , published more than fifteen years ago, and in recent months it has become a mantra for great chefs in the city . The search for balance has led us to eat foods aware of their physical effect, we count proteins, calories, antioxidants, but this new proposal ensures that there is no need to sacrifice the taste or pleasure of eating.
The breadth, depth and diversity of flavors has made the city of Los Angeles one of the most exciting places in America for lunch or dinner. . Kitchen masters like Carlos Salgado and Wes Avila, owners of Guerrilla Tacos , bet on a menu that changes every day depending on the fresh ingredients from the local market. Their tacos offer the possibility of customizing them or if you prefer to eat them without tortillas in a bowl.
Other award-winning chefs challenging the traditional norms of Los Angeles cuisine include Curtis Stone of the Maude restaurant and Suzanne Tracht as a cook and owner of the Jar restaurant, known for her program in favor of compensating the school menu of public schools with more vegetables and fewer carbohydrates, considers that a bowl must have a key ingredient and four others that accompany it.
The “things in a bowl” culinary phenomenon has taken over Southern California like a tsunami with Alvin Cailan, owner of Ramen Champ Y Eggslut As the great conductor of this gastronomic storm “all our dishes are made with fresh farm food and ingredients without chemicals or caged animals; quality is guaranteed in each of our bowls”.
A woman who identifies the idea of international cuisine and the bowl is Christine Moore of Little Flower Candy Co that with her rice soup or her manchego with sobrasada, she triumphs in Los Angeles.
Organic soup of artichokes, peas, escarole, tomato, couscous and cumin
Other restaurants that have become an object of desire for Angelenos due to their commitment to frugal portions or in bowls are the Pintxo Bar , CHAYA , Gasoline Coffee, Joe's Restaurant , Madcapra , Ration Y Worldwide Tacos .
The most succulent and innovative bites celebrate the success of Southern California cuisine with restaurants like The Church Key where chefs Steven Fretz and Devon Espinosa keep their waiting list full.
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