anthony: street tacos are a not guilty at all pleasure for me, something of an obsession. they always make me happy. but mexican food has been redefining itself in significant ways for years. here and in mexico. across the city, young and extremely talented chefs are taking mexican traditions to the next level and beyond. maybe the most exciting new frontier of modern cooking. chef ray garcia, a native angelino, is one of those pioneers. located in the heart of downtown is broken spanish a higher-end, higher-priced mexican restaurant than most are accustomed to. chef eddie ruiz and robin chopra are childhood friends who opened up the wonderful, but short-lived alta californian gastropub, corazon y miel, which
up the wonderful, but short-lived alta californian gastropub, corazon y miel, which put them both on the map in l.a. s bourgeoning modern mexican dining scene. anthony: i absolutely believe that the next big thing is the re-evaluation of mexican flavors and ingredients and a re-evaluation of how much you should pay. i mean, people love it, but they re expectation is mexican food should be cheap. and the fact is there s always going to be new arrivals from mexico who are perfectly willing to sell you, unfortunately or fortunately, really good mexican food for very cheap, but not the kind of deep flavors that, you know, that you find or i found in my travels there. eddie: well, sometimes in the mexican world the only thing that s passed down, it s not a home, it s not a necklace. what it is, is a recipe passed down from generation to generation. it all comes from these rustic dishes that our grandmothers and grandfathers cooked for us.
they always make me happy. but mexican food has been redefining itself in significant ways for years. here and in mexico. across the city, young and extremely talented chefs are taking mexican traditions to the next level and beyond. maybe the most exciting new frontier of modern cooking. chef ray garcia, a native angelino, is one of those pioneers. located in the heart of downtown is broken spanish a higher-end, higher-priced mexican restaurant than most are accustomed to. chef eddie ruiz and robin chopra are childhood friends who opened up the wonderful, but short-lived alta californian gastropub, corazon y miel, which put them both on the map in l.a. s bourgeoning modern mexican dining scene. anthony: i absolutely believe that the next big thing is the re-evaluation of mexican flavors
are childhood friends who opened up the wonderful, but short-lived alta californian gastropub, corazon y miel, which put them both on the map in l.a. s bourgeoning modern mexican dining scene. anthony: i absolutely believe that the next big thing is the re-evaluation of mexican flavors and ingredients and a re-evaluation of how much you should pay. i mean, people love it, but they re expectation is mexican food should be cheap. and the fact ithere s always going to be new arrivals from mexico who are perfectly willing to sell you, unfortunately or fortunately, really good mexican food for very cheap, but not the kind of deep flavors that, you know, that you find or i found in my travels there. eddie: well, sometimes in the mexican world the only thing that s passed down, it s not a home, it s not a necklace. what it is, is a recipe passed down from generation to generation. it all comes from these rustic dishes that our grandmothers and