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.

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. These chefs work to bring balance to the complexity of flavors that reflect the mixed cultural influences of their own backgrounds and experiences.

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Factor’s Famous Deli has been a central pillar for the community for 70 years while newcomers like Micah Wexler and Michael Kassar of Wexler’s Deli bring a fresh take to classic deli food traditions.

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 corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.

Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.

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