Paul's Cooking

While the kitchen reno continues I’m excited for a cooking class tomorrow that will be inspirational and educational on indigenous y Mesoamerican comida that has been a focus for me lately. It will be led by a Xicana Culinary Anthropologist . “Through guided cooking and storytelling, this class explores how spring foods align with cycles of regeneration in Indigenous food systems, emphasizing care for the body, land, and community.”

I couldn’t attend this class without revisiting the cultural joys of my Oaxaca culinary immersion several months ago, hence, this retro reel showing the food, the beauty, and me attempting to prepare several foods during that week.

The ending recovers from my less than ideal first attempt of cutting the spines off cactus to make nopales. 🫣 It all started with a reveal of my new petty knife which is stunning and extremely versatile. Thanks to and gracias a mi amigos helping me discover delish comida!

What a blast at the “Tlayudas for good, music, and a night of celebrating women in food on the patio ❤️‍🔥”. Sponsored by , this fundraising experience was in support of —a national organization dedicated to supporting and uplifting women-owned businesses in the food and beverage industry.

We enjoyed endless Tlayudas, cecina, chorizo and of course, MOLE and MEZCAL in the company of who themselves are celebrating 50 years in business today! Music and bangers by brought the party enjoyed by Victor and Ann , Lily and Fidel .2661.

Paul’s Cooking is having withdrawals as no kitchen = no cooking. The studs and expansions only inspire me to the creations that will happen soon….but not soon enough. Excited for the open and pro level space to make new food experiences to share. 2.0 can’t come soon enough.

A “MUST DO” in Los Feliz is the Paella Drop .la ! Chef knows his stuff and turns it into an experience that is both fun and delicious. Don’t skip the Helen’s Cheesecake (order early as that goes fast) and a surprise pairing with the cleanest tasting sake I’ve ever had.

Continuing to create dishes with ideas, images, aromas and flavors of my recent Oaxacan culinary adventures! Buen Provecho!

Siete días de comida de Oaxaca. Clases, demostraciones y trabajo en la granja. Aquí hay un adelanto.