"If you're not careful, a drive
through southeast LA with the chefs Jaime Martin Del Campo and Ramiro
Arvizu quickly becomes a botanical expedition, a survey of hidden
sugarcane and cornstalks, of trees bearing tejocotes, or Mexican crab
apples. The two men, old friends from the Mexican state of Jalisco, are
well known in these parts for their locally inspired cuisine. Their
traditional chiles rellenos and moles are made with Mexican herbs and
vegetables grown by local gardeners, and one of their signature drinks
is an agua fresca made with tiny Mexican limes from a tree in Arvizu's
mother's backyard." ~ Jonathan Gold, Saveur
