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Barkada

Barkada

Season 1 Episode 2
14:40
Mercado

Mercado

Season 1 Episode 3
14:21
Logmeh

Logmeh

Season 1 Episode 4
11:49
Banchan

Banchan

Season 1 Episode 5
11:20
The Migrant Kitchen

The Migrant Kitchen

Season 1 Episode 6
52:07
 Beet Pibil with Yellow Beet, Achiote, Pickled Onion and Bitter Greens. A dish from Ray Garcia's Broken Spanish | Courtesy of Life & Thyme

Alta California

Season 2 Episode 2
26:40
Chicken Tikka Poutine | Courtesy of Life & Thyme

Badmaash

Season 2 Episode 3
26:40
A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme

Omotenashi

Season 2 Episode 4
26:40
Cassia's pot au feu | Courtesy of Life & Thyme

Beyond Pho

Season 2 Episode 5
26:40
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3

The Jewish Deli

Season 3 Episode 1
26:40
Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3

Sequoia Sake

Season 3 Episode 2
26:38
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The Migrant Kitchen

Chirmol

Season 1 Episode 1

Inspired by the Mayan traditions of his youth, Jorge Dugal re-interprets his grandmother’s recipe for chirmol, a fire-roasted tomato and chili based salsa, that finds a modern home at one of Los Angeles’s most revered restaurants, Providence. 

Providence chef and co-owner Michael Cimarusti has created one of the most elegant and sought after dining experiences in Los Angeles. In one of his signature dishes, made of spot prawns adorned with delicate flowers, Cimarusti says this chirmol salsa is the “backbone.”  It’s a sauce inspired by his kitchen manager, Jorge Dugal’s childhood memories.

In this episode, we meet Dugal, who has been with Providence since the doors to this elegant, white-tablecloth restaurant opened over a decade ago. He started off as a dishwasher and moved his way up to kitchen manager—an indispensable role that he holds now. It enables an upscale establishment like this to run like a well-oiled machine. The eatery has made an indelible mark on the fine-dining scene in Los Angeles, and has earned Cimarusti several James Beard Award nominations and two Michelin stars.

But behind each dish is a chef’s story, and behind the kitchen doors, there’s an immigrant’s journey to be chronicled as well. Dugal’s account of struggle and survival is not unlike his peers who left everything behind for a chance to live in the United States for a better life. Eleven years ago, he managed to escape from the gang violence and pressure that continues to plague his native Guatemala. Despite all this, he has been able to cling onto the better memories he had in Central America, even bringing some of his culture to Providence, like the chirmol.

Support Provided By
Season
Brooklyn: Korean Food
26:47
Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.
Houston: African American Foodways
26:47
Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.
Puerto Rico: Food Sovereignty
26:47
Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.
Portland: Russian Food
26:50
Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
Los Angeles: Taiwanese Food
26:48
In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
26:29
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
26:40
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
26:40
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"
26:40
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
26:38
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
26:40
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
26:40
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.
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