Established in 2016 to highlight Los Angeles’ diverse culinary heritage, the Los Angeles Times’ Food Bowl has returned for its 7th annual celebration of the best bites across Southern California. The festival runs from September 6th-24th with activations all over the city of Los Angeles. It includes a launch party with opportunities to meet your favorite James Beard Award-winning/Michelin Starred chefs, dining events to crown the Times Restaurant of the Year and Gold Award winners, and a “Night Market” at Paramount Pictures Studios’ backlot.
Carefully picked by the L.A. Times food editorial team, this year’s coveted Gold Award will be given to Parks BBQ. The L.A. staple has been the premiere place to experience Korean BBQ since opening in 2003, and was named one of the 101 Best Restaurants in L.A. The ceremony will be hosted on Tuesday, September 12th, and will include a family-style Korean BBQ dinner, featuring Parks’ most iconic dishes.
This year’s Times Restaurant of the Year Award will be given to Chef Gilberto Centina’s Holbox, which was also featured on the 101 Best Restaurants in L.A. list. Known for its ceviches and cocteles, Holbox features top-tier ingredients, and recipes passed down by Centina’s father.
The highlight of the month-long celebration culminates in the beloved “Night Market,” bringing some of L.A.’s best restaurants to one lot at Paramount Pictures Studios. The market opens with “Fiesta Friday,” highlighting Latin and Caribbean flavors, followed by a smorgasbord of global cuisines on Saturday night, and ending with a backlot brunch perfect for a Sunday recovery day.
LATINA checked out the lineup for “Fiesta Friday,” and asked a few of the featured chefs behind the mouthwatering recipes to share what keeps them Inspired. From Trinidadian curries at chef Rashida Holmes’ Bridgetown Roti to Los Angeles cult favorite Dino’s Famous Chicken, which combines traditional Greek and Latin ingredients, you won’t want to miss this list!
Bridgetown Roti
Credit: Bridgetown Roti
Who’s in the kitchen?
Chef Rashida Holmes
What’s on the menu?
Shrimp escabeche on roti chip: green seasoning, roti chip and tobiko.
What keeps you inspired?
My inspiration comes from my teams. My personal team: my family, friends, and all the people who have believed in me when I didn’t believe in myself. And my kitchen team and business partners. I know we’re building something really exciting, and I love who I get to do that with everyday. Plus our food is yummy!
Ceviche Stop
Credit: Ceviche Stop
Who’s in the kitchen?
Chef Walther Adrianzen
Whats on the menu?
The Hangover: striped bass cubes, chopped onions, chopped cilantro, aji limo ( Peruvian chili), marinated in leche de tigre (Tiger’s milk), topped with fried calamari, and Peruvian seaweed. It’s served with sweet potato cubes, Peruvian corn, Peruvian fried corn (cancha) and chifles (plantain chips).
What keeps you inspired?
The satisfaction of seeing my customers leave with huge smiles after having my meals. But the most important inspiration is knowing that I’m contributing to showing the world what Peruvian cuisine is about, in my own way.
Dino’s Famous Chicken
Credit: Dino’s Famous Chicken
Who’s in the kitchen?
Katerina, Konstantina, Maria and Nicole (Daughters of Dino Pantazis, Founder) in collaboration with Chef Royce Burke.
Whats on the menu?
Dino’s Famous Chicken: chargrilled chicken with Dino’s famous juice over Fries.
What keeps you inspired?
We strive to maintain our father’s legacy and to continue his commitment to serving fresh, delicious food to the community. We love working together as a family.
Dulanville Food Truck
Credit: Dulanville
Who’s in the kitchen?
Chef Gregory Dulanville
Whats on the menu?
The Ta-HOTco: A deep fried white corn tortilla filled with Nashville hot chicken, a signature vegan kale slaw, shredded cheese, a drizzle of spicy ranch house dressing, and a dash of tahin.
What keeps you inspired?
I am inspired by life itself. Waking up each day means we’ve been given another chance to be a help, be a light, give God glory, and fry that chicken right.
Villa’s Tacos
Credit: Villa’s Tacos
Who’s in the kitchen?
Chef Victor Villa
Whats on the menu?
Victor’s special queso taco: a blue corn tortilla with a crispy cheese skirt, topped with black bean, house made chorizo, potato, onion, cilantro, crema, cotija and guacamole.
What keeps you inspired?
What keeps me inspired is knowing we have something good going on and such a great team a.k.a. our familia. Including the people who work alongside me, but the people who come through our restaurant doors everyday or who show love in any way. My inspiration comes from a number of things but what keeps me inspired the most is my family, my two daughters and my beautiful wife, they are my backbone.
Farmhouse Kitchen
Credit: Farmhouse Kitchen
Who’s in the kitchen?
Chef Kasem “Pop” Saengsawang
Whats on the menu?
SPICY Volcano Cup Noodles: Noodles, juicy slow-cooked short rib, Thai chili crisps, and fresh herbs.
What keeps you inspired?
My deep passion for cooking started at a young age when I watched my grandmother create delicious, comforting meals for our family. Her ability to transform simple ingredients into memorable dishes inspired me to pursue a career as a chef.
Guelaguetza
Credit: Guelaguetza
Who’s in the kitchen?
Chef Bricia Lopez
Whats on the menu?
Chicken Mole Negro Bite: Chicken covered with Oaxaca’s famous black mole made from chiles, nuts, seeds, spices and Oaxacan chocolate.
What keeps you inspired?
The privilege to champion and celebrate my culture with countless immigrant and first-generation families in this city. It brings me immense joy to let our children embrace and take pride in the culinary treasures of their heritage.
STK Steakhouse
Credit: STK Steakhouse
Who’s in the kitchen?
Chef Robert Liberato
Whats on the menu?
Wagyu Taco: A5 Wagyu beef, caramelized onion, yuzu kosho, topped with pickled shallots, sour cream, a lime wedge, and coriander cress.
What keeps you inspired?
I’m passionate about the use of sustainable and local ingredients, and I enjoy experimenting with different flavor profiles and cooking techniques. I love sharing my food and flavors with restaurant guests.
Thalia Henao is the Managing Editor of LATINA. She writes about culture, fashion, and beauty for LATINA, W Mag, Allure, and more.
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