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This San Diego Chef Is Bringing Real Tortillas Back to the Table

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Manage episode 478775480 series 1234977
Content provided by San Diego Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by San Diego Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

#379 In this episode of Happy Half Hour, Troy Johnson and Jackie Bryant sit down with Janet Flores Pavlovich, the force behind Coyotas, a local brand making cassava flour tortillas with just four ingredients and a lot of soul. Janet tells the story of growing up in Sonora, Mexico, where tortillas were handmade daily and tied to memory, ritual, and identity. After culinary school in San Diego and a stint behind the scenes at the Food Network, she realized the tortillas on grocery store shelves didn’t reflect what she knew. So she went back—literally—to the desert heat of Hermosillo to relearn the craft from master tortilleras. The result: a San Diego–based company now stocked across Whole Foods and indie markets, built on tradition, simplicity, and stubborn devotion to doing things the right way. To follow Coyotas click HERE.

Discover more at San Diego Magazine

  continue reading

324 episodes

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iconShare
 
Manage episode 478775480 series 1234977
Content provided by San Diego Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by San Diego Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

#379 In this episode of Happy Half Hour, Troy Johnson and Jackie Bryant sit down with Janet Flores Pavlovich, the force behind Coyotas, a local brand making cassava flour tortillas with just four ingredients and a lot of soul. Janet tells the story of growing up in Sonora, Mexico, where tortillas were handmade daily and tied to memory, ritual, and identity. After culinary school in San Diego and a stint behind the scenes at the Food Network, she realized the tortillas on grocery store shelves didn’t reflect what she knew. So she went back—literally—to the desert heat of Hermosillo to relearn the craft from master tortilleras. The result: a San Diego–based company now stocked across Whole Foods and indie markets, built on tradition, simplicity, and stubborn devotion to doing things the right way. To follow Coyotas click HERE.

Discover more at San Diego Magazine

  continue reading

324 episodes

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