In celebration of the release of Oaxaca: Home Cooking from the Heart of Mexico, Bricia Lopez will be joined in conversation by Javier Cabral (L.A. Taco, The Gluster) and moderator Chef Carlos Salgado.
Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the "soul food" of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez's award-winning mole negro, Oaxaca demystifies this essential cuisine. (Abrams)
Bricia Lopez comes from a long lineage of Oaxacan Mezcal craftsman. She grew up in her grandmothers kitchen where alongside her mother and sisters, lived the traditions of mole and true artisanal cooking. Bricia has become a staunch proponent of Oaxacan culture and an integral figure in the gastronomic culture of Los Angeles. Zagat has named her one of 16 Power Players in LA’s dining and drinking scene as well as one of LA's 30 under 30 by Zagat. Referred to as a “Oaxacan Princess” by Jonathan Gold, Bricia has been quoted on her expertise by several publications, including Conde Nast Traveler and The New Yorker. Bricia’s and her family’s story has been featured on local television, numerous blogs and several publications including two cover story for Los Angeles Times, The New York Times, LA Weekly, OC Weekly, Los Angeles Magazine, Sunset Magazine, a featured story on KPCC, GQ and Travel and Leisure.
Javier Cabral was raised in the streets of East L.A and the San Gabriel Valley. As a teenager, he became completely obsessed with the things we eat and drink. This obsession took over his life and he was eventually able to convey this obsession into a food writing career. He published his first article in the now-defunct magazine called “LAteen” at the age of 16 and landed his first cover story for Saveur Magazine at the age of 21. Since then, he’s become a local authority on all things L.A., food and drink culture, urban L.A. culture, punk rock, and local news. In 2012, he became the official restaurant scout for Jonathan Gold. In 2016, he was hired as the West Coast Staff Editor and Writer for Vice MUNCHIES covering the California, Oregon, and Washington food scene. His writing has been featured in over a dozen publications, including Food & Wine, Cooking Light & The Washington Post. He currently works as Editor of the independent local news and culture site, L.A. TACO, and as an Associate Producer for the Taco Chronicles on Netflix.
Chef Carlos Salgado opened Taco María in 2013 and uses the techniques and values he learned in Michelin-starred restaurants to create a syncretic Alta California cuisine that represents Mexican food by putting real corn at the foundation. Prior to opening Taco María, Salgado spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens, including Vernon Morales' Winterland, Daniel Patterson's Coi, and James Syhabout's Commis. He was named a Food & Wine Best New Chef in 2015, as well as Chef of the Year in the Orange County Register. In 2016, 2017, 2018, and 2019, he was named a James Beard Award semifinalist for Best Chef: West. Star Chefs honored Salgado with their 2017 Rising Star Community Chef award for his commitment to the values and practices that make Taco María a responsible social institution.
Those wishing to get books signed will be asked to purchase at least one copy of the author's most recent title from Vroman's. For each purchased copy of the newest title, customers may bring up to three copies from home to be signed. This policy applies to all Vroman's Bookstore events unless otherwise noted. Save your Vroman's receipt; it will be checked when you enter the signing line.