Nevermind
Behind the Craft — 1:50

Duck Tamal with Chef Wes Avila

December 23, 2022

In the kitchen at Ka’teen, Wes Avila draws on his heritage to put together a menu that reflects his California take on Yucatan cuisine. Using local producers like La Princesita, Avila shares dishes like the duck tamal that come from flavors of his childhood and travels. As he cooks in Hollywood and at Angry Egret Dinette, he’s taking this moment to look back on how his time in the Arts District at Guerrilla Tacos has influenced the evolution of food in Los Angeles, and the next generation of chefs.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.