Modern Latin


A variety of different countries and unique cultures are encompassed under the umbrella term “Latin.” Fresh, innovative creations are popping up almost daily, like Churro French Toast, tomatillo cocktails, and horchata in everything. After having dialogue with several chefs who specialize in their version of Latin cuisine, the general consensus was that that “modern” meant an integration between the old and the new. While some stick by tradition, and others want to switch it up, either way, the final culinary products of these chefs prove to be delicious.

Dive into this magazine, which features these admirable restaurants and their chefs:

Katy Smith, Executive Chef of Puesto – Irvine (Recipe Included)

Bryan Bustos, Executive Chef of El Mercado Modern Cuisine – Santa Ana (Recipe Included)

Alex Moreno, Executive Chef of Habana – Irvine (Recipe Included)

Ivan Calderon, Chef/Owner of Taco Mesa & Taco Rosa – Costa Mesa, Irvine, & Newport Beach

Arthur Gonzalez, Chef/Owner of Panxa Cocina & Roe Seafood – Long Beach

Rolando Rubalcava, Executive Chef of Playa Mesa – Costa Mesa

Luis Navarro, Chef/Owner of Lola’s Mexican Cuisine – Long Beach (Recipe Included)

Scott Im, Proprietor of Agora Churrascaria – Irvine

Deborah Schneider, Executive Chef of SOL Cocina and Solita Tacos – Newport and Huntington Beach

Great Taste Magazine 2018 May June Issue

May/June 2018


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