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Photograph by Jennifer Zyman.

In the fourth episode of Ugly Delicious, the new hit Netflix series from David Chang (the chef behind the famed Momofuku restaurants) and Peter Meehan (the co-founder of the now defunct Lucky Peach magazine), the duo explores the Cajun and Vietnamese fusion cuisine of New Orleans and Houston. Both cities have large communities of Vietnamese immigrants, and many popular Viet-Cajun dishes were born out of melding the flavors and techniques from their home country with Southern Cajun flavors. One such dish they explored on the show: Vietnamese-style crawfish boils, which often add a buttery sauce to the seasoned crawfish post-boil.

Click here to read the rest on Atlanta Magazine…

Photograph by Jennifer Zyman.

There are plenty of Thai and Vietnamese restaurants in Atlanta, but only a few Laotian spots. Laos is sandwiched between Vietnam and Thailand (and also shares borders with China, Cambodia, and Myanmar), and its food in some ways bridges its neighbors’ more popular cuisines. In fact, many Thai dishes—such as larb—are actually of Laotian origin. I didn’t have a go-to Laotian place in Atlanta until last month, when husband and wife team Vanh Sengaphone and Thip Athakhanh opened Snackboxe Bistro in the recently revived Doraville development that’s home to Super H Mart, Miss Gogi, and Kula Revolving Sushi. The couple hatched the idea for the restaurant after a 2016 trip to their native Laos; Vanh handles the operational side of Snackboxe, while Thip is the creative force in the kitchen, where she blends tradition and trends.

Click here to read the rest on Atlanta Magazine…

Photograph by Jennifer Zyman.

When I saw Tortas Factory del D.F., I immediately turned into the parking lot even though I had lunch plans at a Korean restaurant just up the road. It was the initials that caught my attention: D.F. stands for Distrito Federal, Mexico City’s former name. My family is from Mexico City, and memories of al pastor tacos flooded my head.

Sure enough, the restaurant is owned by a family from Mexico City, and though the place has “tortas” in its name, it offers everything from sopes (a round disc of masa topped with beans, cheese, shredded lettuce, and crema Mexicana) to enchiladas to enormous meat and cheese filled quesadillas. And just like in D.F., you’ll find al pastor (marinated pork) cooked on a trompo (the revolving spit like you see at shawarma place). Unlike some taquerias that only break out the trompo on the weekends or special occasions, Tortas Factory intends to have it up and running every day. You can eat the shaved, bright red pork in tacos or a sandwich.

Click here to read the rest on Atlanta Magazine…

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