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Xochitl Vegan

Hay Comida En La Calle
Vegan cheeses, egss and meats are some of the innovations at this traditional yet innovative Mexican food eatery.
Show transcript
00:00
So actually means flower in my indigenous language, which
00:04
is now what the first and only thing we had on our menu was actually
00:10
Hibiscus flowers that we had turned into an asada.
00:15
It became more than just food.
00:18
So she was like the foundation or the catapult.
00:21
What started me on this journey of learning more about me about
00:23
myself.
00:28
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.
00:39
This is my name is Stephanie, the owner of vegan.
00:49
We kind of started out of necessity really at an area in Los
00:54
Angeles called Lamar Park.
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We really needed to work and pay our bills and take care of our
01:00
kids.
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
01:14
or you can make cheeses out of all these nuts.
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I started to learn more about ancient ingredients, things
01:21
like quinoa that at one point were illegal for us to cultivate
01:25
and eat.
01:33
Hi guys, I'm here today.
01:35
To try Estefan's food.
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I brought my friends Geneva and Liam.
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I cannot wait.
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I'm super excited.
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OK.
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Here we go.
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First bite.
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The best one.
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Like any good Mexican girl.
01:48
I need the line.
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
02:02
combined.
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so delicious.
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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
02:20
mushrooms.
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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
02:34
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
02:44
try.
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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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of DNA activation.
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Like I have felt that's accessible to me.