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