Octopus Tacos with Holbox's Gilberto Cetina | The Kitchen at the Los Angeles Times

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This year's Restaurant of the Year winner, Gilberto Cetina from Holbox, came to our kitchen to make his tacos de pulo en su tinta.
To read more about our 2023 Restaurant of the Year, check out Bill Addison's story: www.latimes.com/food/story/20...
Catch Holbox at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com/
For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe
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Опубликовано:

12 июн 2023

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Комментарии : 12

@jtuck682 Год назад

So much to appreciate about Gilberto in this video! It was mentioned that he had not been culinary trained,but you can see he worked and absorbed so much to perfect his craft not only the culinary, but also the business side of things. He demonstrates the truthfulness of this proverb: 'Have you seen a man skillful at his work? He will stand before kings; He will not stand before common men.' Great job Gilberto 👍

@hasancouey5661 Год назад

He’s Amazing, his drive to innovate and Use traditional recipes is Wonderful. I feel and hear the love of Cooking when he speaks . I will definitely be stopping by once I Touch down in LA

@panzon3236 Год назад

Use to work down the street from here chichen Itza 💣 💯

@woolfel Год назад

now I crave tacos

@thomasdecarlo8543 Год назад

All of that looks sooooo good ….

@joseromero9933 Год назад

Awesome video my man

@Zojirushi.2.16 10 месяцев назад

That’s a good Japanese knife.

@thecyoi 8 месяцев назад

Tako means Octopus in Japanese. Tako Tacos lol and smh

@user-fs7df1xg9v 10 месяцев назад

No No No. You don't boil octopus you season it and GRILL. You then chop it into small pieces if you want to make a taco. Who in the helll is going to spend 10 minutes chewing on a giant tentacle on a taco? You then put proper toppings on which you also missed. Good Lord man.