00:00And by the way, your dough is so alive, it's just all the beautiful, beautiful, beautiful bubbles.
00:15I'm Nancy Silverton. Welcome to my Los Angeles. Today I'm going to take you to
00:20three of my favorite restaurants. This is where the chefs eat.
00:30I'm on Olympic Boulevard in Los Angeles at one of my favorite taco trucks, Moriscos Poliscos.
00:42Let's face it, Los Angeles really is where the taco truck culture started. I love this one in
00:49particular because it gives a seafood option. And I love the shrimp tacos here.
00:5545? I'm next. 46. Hello, that's me.
01:04Nice to see you. I ordered a couple things. The crispy shrimp taco. I also ordered some
01:11ceviche because I'm starving. I'm going to take a bite if you don't mind while it's hot.
01:16It doesn't get much better. Tortilla. Delicious. Great spice, but not too spicy.
01:27Filled with kind of like a shrimp. I don't want to say a shrimp puree, but it's all chopped up.
01:33Just the person I need to see so you can tell me what is in my ceviche.
01:39Nice to see you, Romo, by the way. It's just my honor. Just a simple ceviche, rockfish,
01:44tomatoes, onions. Just absolutely delicious. Wow, cheers. Cheers. Cheers, cheers.
01:51When was the first Morisco Morisco truck? 22 years ago, right here. Wow. This spot. Back in 1980,
01:59when I came, there was a lot of people from my hometown, San Juan de Lolaos. And when I thought
02:05about the business, I thought to give it to the people from my hometown. But once we started,
02:10everybody knew about this. And everybody's coming now. Many cities have their food trucks,
02:17a lot less of a commitment than, say, a restaurant. But Los Angeles is also a car culture. And I think
02:26that that's what makes the taco truck culture that much more prolific here. Nancy, I want to give you
02:34this. This is very special. Lick. Oh, well, I just was looking at that in your window of your truck.
02:41Do I get to keep it? Of course. Yeah, yeah. I love it. Thank you. All set up, ready to go.
02:49I am in Echo Park in Los Angeles, a fantastic neighborhood. I'm at my favorite pizzeria in Los
03:08Angeles, Quarter Sheets. Why do I love it so much? It's delicious. But it's also so different than the
03:14pizza that I make. Of all of my stops, this is the one that feels most like home.
03:22This is a pan-style pizza restaurant. So everything starts in a pan. Let's build a
03:27Detroit. By the way, your dough is so alive. Thank you, Nancy. All the beautiful, beautiful,
03:33beautiful bubbles. Because it is thick, we top it out pretty heavily. Everything's kind of playing off
03:38each other. So as you add something that's like fatty or another starch, you want to add something with
03:41some acidity. So if we go down with this Eureka lemon that we cured. I love that layering of starch to
03:48acid. That's my kind of thinking. And then now we want to season it. It's going to be these beautiful
03:55Tadjiaska olives. This gets baked halfway through and then we'll hit it with the pesto. Great.
04:02Now we're into bar pie. We're going to give it a base of tomato sauce. And that's oregano? Fresh oregano. Yep.
04:07All right. I'm going to give you a guess. What are we looking at here? Well, they're not Fresno. How
04:12about that? There's a pepper, the it pepper, the pepper of our time. I'm not very hip, you know. Well,
04:20Jimmy Nardello is... Oh, but see, okay. Jimmy Nardello, the only pepper with first and last name.
04:26That's right. But the color doesn't look Jimmy. Well, we might be cheating here right now by using
04:30some slightly out of season Jimmy Nardello peppers. Well, I think they're still in season. If you have them,
04:34you can, they're in season. I love that you call it. That's the pepper of the moment. This one is a
04:38two-stage bake. We're going to go in the oven, halfway, kick it out of the pan. That's when we hit
04:43it with this vodka sauce. Thank you. I am leaving this kitchen as a smarter pizza maker. Okay. Thank
04:49you, Nancy. I really learned it all from you. So let's, let's be real.
04:52So we have our Polish Riviera, the first one. Potatoes, wiser potatoes, olives,
05:04stachio pesto, the bar pie with Jimmy Nardello's, and induja. And then we have our Finley farm tomatoes
05:11with bocorones, capers. Look at how thin that crust is. Delicious. I love the vodka tomato sauce
05:21with the more traditional tomato sauce. Right. What made you do that? Again, they play off each
05:27other, right? Oh yeah. You've always, you've got to kind of like counter one topping with another. So
05:32we've got highly acidic tomato sauce to fight this sort of creamy, unctuous vodka sauce. So delicious.
05:41And the crust, you know, sometimes the really thin cracker crust, a lot of times it just doesn't
05:46have the flavor. It's just the carrier for what's on top. Not in this case. I mean, it's delicious.
05:52You said there's butter in this. There's butter in it. Oh, well, wow. I mean, it could be a breadstick.
05:58I mean, it could be. We let that ferment for four days. That's the flavor coming in. That's why. Yeah.
06:03It seems like you're enjoying. I don't know. Oh yeah. Yes, it's thick, but no, it's not heavy. For a long
06:09time, people didn't pay attention to that crust. And that's why pizza was not so great in Los Angeles
06:15at least. And it's people like you that also think like a cook and bake like a baker that makes this
06:23so successful. No wonder that you're my favorite pizzeria in Los Angeles. I appreciate it so much.
06:28Thank you for seeing me.
06:29I don't think I've ever had a lighter cake than this. You know, it was the development is like,
06:40what do people want to eat and what can they eat after eating a bunch of pizza?
06:44And still baked in a pan, I assume. We bake in sheet trays? The two of you. What a match.
06:50I am in Los Angeles at Parks Barbecue on Vermont off of Olympic Boulevard. I've never been here by
07:05myself because it's a place where you want to share a lot of food. When you walk in the door of
07:11Parks Barbecue, immediately to your right is the wall of fame. And there are actors, there are food
07:19professionals, there are friends. I also have a very special attachment to this restaurant. The
07:25chef and the owner is Jenny Kim and her daughter, Elizabeth Hong, she runs Moza. She is our culinary
07:32director. And if it wasn't for Liz, I wouldn't be here with you today, I'm sure. In Los Angeles,
07:38our Koreatown is booming. There are so many places to discover, so many places opening up because it's a
07:46vibrant, vibrant, vibrant community. Sometimes, I mean, you wonder how a cuisine started. Who felt it
07:57necessary or took on the workload of making banchan? Banchan, the way I know it, is never one or two
08:05little, like, American cuisine. We think of side dishes. It's always, I think, a minimum of six things,
08:12at least. But look at that, it's so colorful, so appetizing. Hi, Ryan. Hi Nancy. How are you?
08:19Good. Nice to see you. Good to see you. So when I told Liz that I was coming here, I said, Liz,
08:24what should I get? She said, you have to get the short rib. Yeah. So I hope I ordered well. Yeah.
08:30So when I go out for Korean food, where the flavors are so different for me, I feel like I'm on vacation,
08:37because I don't even bother trying to either analyze what's in it, be jealous that they make
08:44it so much better than I do. Here, I'm just on holiday, and I'm just having a good time eating.
08:51What an aroma. So these are the cold noodles, right? Yeah, spicy cold noodles. This is definitely
08:58a meal with contrast. You've got the cold and the hot, sweet, because of the marinade, and I believe these
09:05are a little bit spicy. A little bit spicy, but not really spicy. Not too spicy, but still we got our
09:10sweet, spicy. Yeah. Do you see that? Wonderful. I mean, definitely marinated, not too sweet, not cloying.
09:19Still, I can taste the beefiness. I've got to try these noodles. Am I supposed to dip it in here?
09:24You can just mix the noodle. Oh, mix it? Yeah, just mix it all. Radish. Oh, yeah. Pear.
09:30Pear? Yeah, Asian pear. They give it like a little more sweets.
09:34Not so good on the noodle part with chopsticks. Oh, just come here. I don't know what else to say.
09:44We use a lot of leaves, lettuce leaves, steamed cabbage, and pickled daikons, and then bean paste sauce.
09:54Fold it up? Yeah, fold it up.
09:55All right. This really speaks to me because
10:08of just the freshness, the freshness, the texture. I mean, the layers and layers and layers of flavor.
10:17They're just, it's unmatched. Let's take a moment and let's all enjoy the food. Come on and help me eat all of this.
10:24What a day of eating. Moriscos Jaliscos, Parks Barbecue, quarter sheets.
10:37Thank you for letting me share my delicious LA with you. That's a wrap.
10:42It's a wrap.
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