Gonzalo Guzmán’s Nopalito: Inside a Mexican Kitchen

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.2 • 3K Ratings

🗓️ 10 August 2018

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

Also on this week’s show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or bad?

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Transcript

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0:00.0	Hi, this is Christopher Kimball.
0:03.2	Thanks for downloading this week's podcast.
0:05.6	You can go to our website, 177milkstreet.com,
0:09.4	to stream our television show, get our recipes,
0:11.7	or take our free online cooking classes.
0:15.1	Enjoy the show.
0:18.1	This is Most Your Radio from PRX.
0:22.7	I'm your host, Christopher Kimball.
0:26.2	In Manhattan, we would carry the quarters of beef
0:29.4	in the front door.
0:31.2	And someone would be like, oh, God,
0:33.4	and literally scream and cover their eyes.
0:36.3	And I'd be like, but aren't you so much happier
0:39.2	that it's not, you know, mystery meat?
0:42.5	That's Jocelyn Guest.
0:45.1	Guest and Erica Nakamura are butchers
0:47.4	and the founders of J&E Small Goods.
0:51.0	Before we hear from Guest and Nakamura,
0:52.8	I chat with Gonzalo Guzman.
0:54.8	Guzman is the chef and owner of the No Belita restaurants
0:57.4	in San Francisco.
0:58.7	His book is called No Belito, A Mexican Kitchen.
	...

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