Skip to main content

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

"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&…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…