On this week's show, we journey across the state to learn about the flourishing flavors of Latin American cuisine in Louisiana.
We begin with Chef Hans Limburg of Mizado Cocina, who explains the evolution of Nikkei cuisine, a fusion of ingredients and food traditions in Japan and Peru.
Next, we speak with Peruvian celebrity distiller Johnny Schuler. Johnny is a Peruvian restaurateur, reality television star, and the master distiller at Pisco Porton. Thanks to Johnny and some innovative mixologists, pisco is making a big comeback in both the Southern and Northern hemispheres.
Then, we head north to Shreveport's Ki' Mexico. An unassuming family-run restaurant that started as a salsa stand at the farmers’ market, Ki' Mexico is now thriving in Shreveport's Broadmoor neighborhood. Co-owner Rodrigo Mondragon shares with us the evolution of his family's recipes.
We also visit another family-run Mexican restaurant closer to home, Casa Borrega in Central City. Known for its moles, mezcals, and live music nights, Casa Borrega has carved out a well-deserved space for Mexican cuisine in an ever-diversifying New Orleans.
After perusing Casa Borrega's tequila menu, we go straight to the source and speak with Guillermo Erickson Sauza of Tequila Fortaleza. Guillermo describes the experience of reviving his 125-year-old distillery, a family business that spans six generations.
To top it all off, we join Jamie Salas of Milagro Tequila, who teaches us how to make the perfect margarita.