Chef Bernard Guillas, executive chef at the Marine Room restaurant in La Jolla, will answer questions about how to plan a Thanksgiving Day dinner with all the fixings.
Smaller breweries are opening at a rapid clip: 20 opened in the past year with another 25 on track to open next year.
- Oct. 28
- By Jean Guerrero
Drought-damaged avocado trees and farmworker strikes mean fewer and more expensive avocados in San Diego.
- Sept. 22
- By Andrew Bowen
The area has been described as a “food desert,” where fresh produce is hard to find. Residents working to change that are encountering an unexpected barrier: cars that drive too fast.
Mole poblano, chiles rellenos and carnitas may be classic Mexican dishes, but they bear little resemblance to what the Aztecs ate before the invasion of Spanish conquistadors 500 years ago.
Admirers of Mexican reds, whites and blends are often unable to find any bottles on this side of the border. But that's changing.
Ten years after writing "The Omnivore's Dilemma," Pollan says Americans are still concerned about where their food comes from.
Claudia Sandoval, who won "MasterChef" season six, is out with a new cookbook. “Claudia’s Cocina” offers a taste of Mexico and chronicles the chef’s culinary journey.
The company announced efforts to recognize crops grown on farms that are in the process of switching to organic.
- May 17
- By KPBS News
If it fits in a deep fryer, someone somewhere at the San Diego County Fair will probably be selling it.
- May 5
- By Jean Guerrero
On Saturday, San Diego City College students and other activists will protest the treatment of Mexican farmworkers who harvest the berries sold by Driscoll's.
An edible garden expert shares an easy recipe for roasted spiced carrots with quinoa, green ribbons and turmeric vinaigrette that you can take wherever you go.
- April 19
- By City News Service
It's the first time San Diego has appeared in PETA's top 10 ranking. Portland, Oregon, topped the annual rankings, followed by Los Angeles, New York, Detroit and Nashville.
Born and raised in Mexico City, Pati Jinich left her career as a political analyst to pursue her passion as a chef.
Immigrants bring a lot to a city, especially their food culture and traditions. A new cookbook tells the story of San Diego's evolving ethnic cuisine.
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