This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I’m joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.
You’ll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You’ll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You’ll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes.
What you'll learn from the SXSW 2024 panel discussion
- The diverse roots of these chefs 4:03
- The cultural mosaic of food in America 5:59
- How an ancient grain tells the story of its history 6:56
- Infusing food with meaning through staff experiences 8:03
- The history of La Milpa farming in Oaxaca
- Food as a love letter 10:00
- The difference between sharing and showcasing your culture 11:21
- Unique ingredients from Guyana 12:02
- The freedom in ownership 12:37
- Fusing the unique tapestry of many cultures into culinary art 14:14
- The importance of locality in Chinese culture 15:48
- How culture shapes the creative process 16:34
- Tasting stories about culture on a plate 17:15
- The most sentimental dish on the menu at Nixta 17:39
- Why you won’t find Peking Duck on