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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.
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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
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proudly wrap their culture in the kitchen.
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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
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Angeles called Lamar Park.
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We really needed to work and pay our bills and take care of our
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I started learning how to recreate things that I used to love
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using ingredients that are plant based.
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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.
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I started to learn more about ancient ingredients, things
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like quinoa that at one point were illegal for us to cultivate
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Hi guys, I'm here today.
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To try Estefan's food.
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I brought my friends Geneva and Liam.
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Like any good Mexican girl.
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I put both of the salsas on here because both of them are incredible
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This one is like a peanut sauce and then this other one is your
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more traditional but like both are so rich and then together
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So, so we source everything locally.
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People around here that provide produce for us that we can
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pick up fresh every time we have service.
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We've become really well known for our, which are made from
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My husband has been on this ride with me and he's been so supportive
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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
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that we're working with and we're sharing this experience
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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
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Like I have felt that's accessible to me.