The Migrant Kitchen

Last Updated on January 12, 2024 by ellen

Have you seen The Migrant Kitchen? I love watching food shows and learning more about what types of foods people eat in different areas of the kitchen. 

The Migrant Kitchen

“The Migrant Kitchen” is an Emmy®-winning food series that explores Los Angeles’ 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 city, combining traditional ethnic cuisines and a fusion of new flavors and techniques to make Los Angeles one of the food capitals of the world.The Migrant Kitchen is produced in association with Life & Thyme.

The Migrant Kitchen is a series that began in 2016 with the first five episodes. Season 2 is starting tonight (November 8th at 8 PM). The Migrant Kitchen explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. Upcoming episodes include intimate conversations with Ray Garcia (Broken Spanish, BS Taqueria), Bryant Ng (Cassia), Sonoko Sakai (author of Rice Craft), Wes Avila (Guerilla Tacos) and the Mahendro family (Badmaash). Learn more.

On KCET in Southern California THE MIGRANT KITCHEN premieres Wed., Nov. 8 at 8 p.m. followed by MEALS READY TO EAT at 8:30 p.m.

On LinkTV nationwide (DirecTV 375 and DISH 9410) THE MIGRANT KITCHEN premieres Wed., Nov. 8 at 9 p.m. followed by MEALS READY TO EAT at 9:30 p.m.

My thoughts:

I had the opportunity to watch The Migrant Kitchen Season 2 Episode 1 which takes place in Alta, California. Here’s a bit about the episode that will air tonight:

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 the 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.

This was really a fascinating look into the Mexican food movement. The dishes and ingredients are much different than what we have here in Vermont – even in the specialty section of our grocery stores. I really enjoyed learning more about how important it is to stay connected to our heritage through food. While this type of cuisine isn’t available where I live, I’m motivated to try a few new dishes and to explore more traditionally Vermont and New England recipes as well.