redefining itself in significant ways for years, here and in mexico. across the city, young, 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 too. chef eddie ruiz and robin chopra are childhood friends who opened up the wonderful but short-lived alta, californian gastro-pub corazon y miel. which put them both on the map in l.a. s burgeoning modern mexican dining scene. i absolutely believe that the next big thing is a reevaluation of mexican flavors and ingredients and a reevaluation of how much you should pay. i mean people love it, but
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
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
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 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 nat i have angelino is one of those pioneers. located in the heart of downtown broken spanish higher end higher priced mexican restaurant than most are accustomed to. chef eddie ruiz and robin are childhood friends who opened the wonderful but short lived alta california gastro pub cori
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