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The Mexican celebration of Dia de los Muertos, or Day of the Dead, goes beyond trick-or-treat to honor those who passed, and remind us of what they loved and why we loved them.
Don Guerra, a leader of the local-grain movement in Tucson, is challenging others to reimagine craft baking with an eye toward its Latino and Indigenous roots.
Chef Melissa Ortiz used to cook at the Afghanistan consulate in Kabul, and now she’s launching one of Long Beach’s most ambitious new dinners
Eddie Sanchez There’s a surprising new restaurant to know about in Arcadia this week, as the Le Méridien Pasadena Arcadia hotel prepares to open its anchor restaurant Mélange to the world. The project is centered around the food of chef Makoto Tanaka, a Japanese native and longtime Angeleno who opened Chinois on Main with Wolfgang Puck before emerging as the executive chef of Spago pre-2000. Tanaka also ran his popular namesake restaurant Mako for more than a decade in Beverly Hills, before closing it in 2011 after the building’s lease came up for renewal. Now, after turns at other proj...
Kristin Colazas-Rodriguez, owner of Colossus Bread, which has one location in San Pedro and is opening another in Long Beach. (Josh Solis) If you had told Kristin Colazas-Rodriguez five years ago that she would one day become a major player in the Long Beach bread scene, she probably would've rolled her eyes and shrugged it off. After earning a bachelor's degree in history and economics from Cal State Long Beach, she spent three years working as a pastry cook, sous chef and bread baker, first in Los Angeles then in the San Francisco fine-dining world. The experiences were a crash course in th...