The Migrant Kitchen | KCET

Chef Brandon Jew | Antonio Diaz MKs3

"The Migrant Kitchen" is an Emmy®-winning food series that explores California’s booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. Visit the kitchens of those who have transformed the culinary landscape of the state, combining traditional ethnic cuisines and a fusion of new flavors and techniques to make it a food capital of the world. "The Migrant Kitchen" is produced in association with Life & Thyme.

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Clear vodka in a pitcher, pictured with metal cups.

Clear vodka in a pitcher, pictured with metal cups.

The Migrant Kitchen

From Vodka to Kvass: A Guide to Russian Imbibing

Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.

Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.

The Migrant Kitchen

The Surprising American Fast Food Roots in Stalin's Russia

An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

The Migrant Kitchen

The Importance of Restoring Ancestral Seeds to Indigenous Communities

A blue and purplish corn on a table.

A blue and purplish corn on a table.

The Migrant Kitchen

Acoma Blue Corn Restored to Its Community of Origin

An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.

An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.

The Migrant Kitchen

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

A table is prepared with various Lao dishes. The plate in the foreground is a papaya salad with Lao sausage and chicken. Behind it is a bowl of sukiyaki. To the left of the papaya salad is sticky rice nestled in a small woven basket and to the right is a plate of sakoo yut sai or tapioca dumplings. A bottle of beer also sits on the table.

A table is prepared with various Lao dishes. The plate in the foreground is a papaya salad with Lao sausage and chicken. Behind it is a bowl of sukiyaki. To the left of the papaya salad is sticky rice nestled in a small woven basket and to the right is a plate of sakoo yut sai or tapioca dumplings. A bottle of beer also sits on the table.

The Migrant Kitchen

Lao Street Food Pop-Up Is an Homage to a Family Legacy

The Migrant Kitchen

A Love Letter to Pirozhki

Three pieces of ang to gue, a traditional savory pink peach-shaped rice dough, sit on a plate.

Three pieces of ang to gue, a traditional savory pink peach-shaped rice dough, sit on a plate.

The Migrant Kitchen

From Dumplings to Sriracha: The (In)Visibility of Teochew Food and Culture

Oysters on the grill at the Manila District in downtown Los Angeles.

Oysters on the grill at the Manila District in downtown Los Angeles.

The Migrant Kitchen

Filipino-Led Micro-Businesses Blossom in the Pandemic at L.A.'s Manila District

A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

The Migrant Kitchen

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Three dishes served Dolan's in Alhambra are goshnaan, a meat pie; manta, a steamed dumpling and big plate chicken, a kind of chicken stew served noodles.

Three dishes served Dolan's in Alhambra are goshnaan, a meat pie; manta, a steamed dumpling and big plate chicken, a kind of chicken stew served noodles.

The Migrant Kitchen

In Southern California, Dolan's Uyghur Restaurant Uses Food as Form of Activism

A man casts a fishing line. Behind him is a gloomy, gray-blue sky. The man is wearing sunglasses with teal blue lenses and a bright yellow jacket.

A man casts a fishing line. Behind him is a gloomy, gray-blue sky. The man is wearing sunglasses with teal blue lenses and a bright yellow jacket.

The Migrant Kitchen

Is Captain Frederick McBride the Only Black Commercial Fisherman on the Texas Coast?

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The Migrant Kitchen: Grand Central Market

The Migrant Kitchen: Grand Central Market

Article

The Migrant Kitchen

How Immigrants’ Culinary Traditions Are Making Los Angeles a Food Destination

Pho | Pho Hoa

Pho | Pho Hoa

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The Migrant Kitchen

Vietnamese Immigration and Its Culinary Influence on the United States

Victor Jaramillo Soriano Bee Keeping | Oliver Wang

Victor Jaramillo Soriano Bee Keeping | Oliver Wang

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The Migrant Kitchen

The Honey Man of El Sereno Continues a 300-Year-Old Family Legacy of Beekeeping

Full Episodes

Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3

Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3

The Migrant Kitchen

Louis & Jazz

Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.

Labneh from Dyafa | Jim Sullivan MKs3

Labneh from Dyafa | Jim Sullivan MKs3

The Migrant Kitchen

Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.

Chef Brandon Jew | Antonio Diaz MKs3

Chef Brandon Jew | Antonio Diaz MKs3

The Migrant Kitchen

Mister Jiu's Chinatown

With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.

Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"

Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"

The Migrant Kitchen

El Jardín

Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.

Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3

Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3

The Migrant Kitchen

Sequoia Sake

Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.

Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3

Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3

The Migrant Kitchen

The Jewish Deli

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.

Cassia's pot au feu | Courtesy of Life & Thyme

Cassia's pot au feu | Courtesy of Life & Thyme

The Migrant Kitchen

Beyond Pho

Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.

A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme

A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme

The Migrant Kitchen

Omotenashi

Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.

Chicken Tikka Poutine | Courtesy of Life & Thyme

Chicken Tikka Poutine | Courtesy of Life & Thyme

The Migrant Kitchen

Badmaash

Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.

Beet Pibil with Yellow Beet, Achiote, Pickled Onion and Bitter Greens. A dish from Ray Garcia's Broken Spanish | Courtesy of Life & Thyme

Beet Pibil with Yellow Beet, Achiote, Pickled Onion and Bitter Greens. A dish from Ray Garcia's Broken Spanish | Courtesy of Life & Thyme

The Migrant Kitchen

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.

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Clear vodka in a pitcher, pictured with metal cups.

Clear vodka in a pitcher, pictured with metal cups.

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From Vodka to Kvass: A Guide to Russian Imbibing

Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.

Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.

The Migrant Kitchen

The Surprising American Fast Food Roots in Stalin's Russia

An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

The Migrant Kitchen

The Importance of Restoring Ancestral Seeds to Indigenous Communities

A blue and purplish corn on a table.

A blue and purplish corn on a table.

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Acoma Blue Corn Restored to Its Community of Origin