Watch: How to cook the most beloved signature dishes of L.A., according to the city’s top chefs
Welcome to “The Kitchen.” During this series, we’ll take you on a vibrant culinary journey showcasing exceptional chefs defining Los Angeles cuisine through innovation, culture, and community.
You can see all these chefs and taste more of their iconic dishes at this year’s Food Bowl events presented by City National Bank. Learn more and buy tickets at lafoodbowl.com
Damian chef Jesus “Chuy” Cervantes gives us his pointers for making seasonal ceviche.
Jordan Kahn of Vespertine, Meteora and Destroyer turns crisp-skinned pork belly into a cheesy Cubano sandwich with Gruyère, pickles and mustard.
Watch chef Mary Sue Milliken of Socalo and Border Grill up the herbs and spices for maximum-flavor grilled ribs.
Justin Pichetrungsi of Anajak Thai makes a Thai ice cream sundae with caramel sauce, fried bananas and lychees.
