Hey Hey, LA With Chef & Author Bricia Lopez Of Guelaguetza Restaurant And “Asada”

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 10 May 2023

⏱️ 49 minutes

🔗️ Recording | iTunes | RSS

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Summary

Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Music by Tralala “All Fired Up” Welcome to Hey Hey, LA, a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the LA food scene. Our first guest is Bricia Lopez—restaurateur, podcaster, cookbook author, and co-owner of the iconic LA Mexican restaurant Guelaguetza. Her second cookbook, “Asada: The Art Of Mexican-Style Grilling,” was just published last month and celebrates Bricia’s favorite things: food, family, cooking, and community. She joins host Kerry Diamond to talk about her Oaxacan childhood, coming to America at the age of 10, the history of Guelaguetz, the inspiration behind “Asada,” and even her love of ChatGPT and how AI helps her as a busy entrepreneur. Thank you to Square for supporting our Hey Hey, L.A miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Bricia: Instagram, Guelaguetza restaurant, Super Mamas podcast, Asada cookbook

Transcript

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0:00.0	Hi, Boys and girls are all fired up.
0:07.0	I'm your host and girls are all fired.
0:10.0	Oh, girl, chicken, drinking, baby, and we're all about it.
0:15.0	Hi, everyone, you're listening to a special Radio Cherry Bomb miniseries called Hey, Hey, LA.
0:22.8	I'm your host, Carrie Diamond. I'm the founder and editor of Cherry Bomb magazine,
0:27.5	and each week I talk to the most interesting women in and around the world of food.
0:32.6	For this mini series, I'll be interviewing three creatives putting their own mark on the Los Angeles culinary scene.
0:38.8	A new episode will drop each Wednesday for the next few weeks.
0:42.7	Our first guest is Brisea Lopez, restaurateur, author, podcaster, mom.
0:48.0	She's even a lover of AI, as she will soon tell us.
0:51.3	The one thing Brisea does not call herself is a chef, but she could and
0:55.1	should, because she has held her own with some of the top talent in the industry. Bresia came to
1:01.0	Los Angeles from Mexico when she was just 10 years old. Soon after, she was working in Gale Getsa,
1:06.5	her family restaurant specializing in Wohawk and cuisine. Fast forward 29 years, Bresia and her
1:12.6	siblings run Gelligetsa today,
1:14.7	and it has become one of the city's
1:16.5	most iconic restaurants. Cherry Bomb
1:18.8	Managing Editor, Catherine Baker and I
1:20.5	stopped by on our trip to L.A. the other week
1:22.5	and had the chicken moly, and it
1:24.5	was one of the best things I've ever eaten.
1:27.0	No exaggeration. So if you live in L.A.,
	...

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