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So actually means flower in my indigenous language, which
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is now what the first and only thing we had on our menu was actually
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Hibiscus flowers that we had turned into an asada.
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It became more than just food.
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So she was like the foundation or the catapult.
00:21
What started me on this journey of learning more about me about
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We've all heard but in every city, there are Latino chefs who
00:33
proudly wrap their culture in the kitchen.
00:36
We hit the streets to find them and tell their stories.
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This is my name is Stephanie, the owner of vegan.
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We kind of started out of necessity really at an area in Los
00:54
Angeles called Lamar Park.
00:55
We really needed to work and pay our bills and take care of our
01:02
I started learning how to recreate things that I used to love
01:06
using ingredients that are plant based.
01:11
You can make things taste like eggs, using this black salt
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or you can make cheeses out of all these nuts.
01:18
I started to learn more about ancient ingredients, things
01:21
like quinoa that at one point were illegal for us to cultivate
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Hi guys, I'm here today.
01:35
To try Estefan's food.
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I brought my friends Geneva and Liam.
01:46
Like any good Mexican girl.
01:51
I put both of the salsas on here because both of them are incredible
01:55
This one is like a peanut sauce and then this other one is your
01:59
more traditional but like both are so rich and then together
02:06
So, so we source everything locally.
02:11
People around here that provide produce for us that we can
02:15
pick up fresh every time we have service.
02:17
We've become really well known for our, which are made from
02:23
My husband has been on this ride with me and he's been so supportive
02:27
He's been there helping me out cooking things up.
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It's a big thing for us to really vibe and connect with the people
02:34
that we're working with and we're sharing this experience
02:37
with anything you're feeling goes into your food when people
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So I really want them to feel connected to their food.
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The ancestral pass through these ingredients, some type
02:53
Like I have felt that's accessible to me.
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