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About Me

I started this blog a few years back under the name of "Seeking Food: In Interesting Places." Over the years, I realized that my passion in filmmaking and food led me to express myself through video about food, as well as writing about it and cooking it.

As someone born in South America with Asian roots and having now anchored myself in the U.S., I consider my palate to be diverse, curious, ever-expanding, and adventurous. My dream job is to travel around the world filming different cuisines, cultures, stories that are attached to the communal act of dining together.

In Los Angeles, I am lucky enough to eat a different nation's cuisine for breakfast, lunch, and dinner. My curiosity and love for food only got deeper and more expansive. That's when I embarked on a documentary called "Foodie Nation" that explored the Los Angeles food blogging scene. From that project, another short narrative film was born called "Bacon Wrapped Date," a romantic comedy about two food bloggers who fall in love over food as they caravan throughout Los Angeles one-upping each other. Then, shortly after, I directed a documentary called "The Raw Truth," a documentary exploring the raw vegan community in Los Angeles, featuring notable top chefs like Mark Peel, Ludo Lefevbre, with narration by Andy Dick. Currently I'm developing a feature documentary about food in the international sphere.

I now embrace my obsession with food and film, and hopefully you will find yourself entertained by this blog. Slowly but surely, I will be incorporating more recipes that I have mastered from my countless cook books or recipes that were handed down to me. Some recipes are my own creations. Click on the "Yum" on my entries if you like my recipe! Thank you.

Popular posts from this blog


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …