Zapien’s Mexican Delicacies

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With Chef Marco Zapien presiding over the Grand Reopening of Zapien’s Salsa Grill and Taqueria in Pico Rivera, customers are guaranteed a delectable adventure through a wide variety of regional Mexican specialties. Named the best Mexican Restaurant in Los Angeles seven times, Marco has a lot to be proud of and he took time out of his extremely hectic schedule to demonstrate the steps that go into the creation of their well regarded chile verde. The dish of tender pork cubes braised in tomatillo salsa is crafted with a melange of chili peppers, herbs, spices and the distinctly tart tomatillos, often referred to as Mexican green tomatoes.

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The restaurant’s menu is loaded with exceptionally flavorful dishes starting with a mildly spicy chipotle bean dip that is as addictive as any we have ever had the pleasure of digging into. And that’s just the beginning.

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Freshly made guacamole satisfies brightly with its use of perfectly ripe avocado, tomato, onion, and cilantro.

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The secret to the success of Zapien’s dishes is integrating only the freshest ingredients including the savory tortillas prepared throughout the day. Everything is made in house, so be sure not to miss the salsa ranchera which can be used to add a spicy dash of invigoration.

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Their potato tacos burst forth with an abundance of shredded lettuce, cheese and a sprinkling of chopped tomatoes. We love this refreshing interpretation that elevates the staple potato tacos to a higher level of refinement and gusto.

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The enticing artistry and scrumptious flavors of Zapien’s Enchilada en Mole, tantalize with chipotle braised chicken, freshly prepared corn tortillas, a slathering of their specialty mole poblano salsa and a creative drizzle of sour cream.  This rich and complex dish has us singing Chef Marco’s praises to everyone we meet.

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The extensive menu highlights Zapien family recipes including chiles rellenos, fajitas, carne asada and sopes to name just a few. Your favorite Mexican dishes are sure to be found here with Chef Marco’s innovative spins and traditional interpretations. For those as taken with the cuisine as we are, Zapien offers cooking demonstrations, each with a different theme.  The price of these classes include techniques, tips, all you can eat tastings and drink specials throughout the evening.

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When dining with the Zapien family, be sure not to miss the comforting and dense bread pudding with caramel sauce. It is a treat best savored slowly with coffee or tea for a satisfying end to a memorable meal.

Zapien’s Salsa Grill and Taqueria is located at 6702 Rosemead Boulevard in Pico Rivera.

Cooking Classes Celebrate Culture and Cuisine

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We find cooking classes to be one of the most enjoyable and interactive ways to learn about a new country, city or cuisine. Where else can we get insider information on local dishes, ingredients, customs, family life, manners and setting a traditional table?

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In Istanbul we were eager to expand our understanding of Turkish food and signed up for Turkish Flavors, Sephardic cooking class which delves into founder, Selin Rozanes’ family recipes. After an introduction to Turkish seasonings at the spice market, we were ferried across the Bosphorus where a car shuttled us to her handsome home with its well designed teaching kitchen.

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We went right to work with Selin’s expert guidance on techniques, spice mixes, variances in Turkish red pepper pastes and advice on how to procure the freshest local ingredients.

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There was plenty of chopping, rolling, forming, mixing, sautéing, baking and boiling. But with the work spread between our team of participants, and Selin’s lovely housekeeper taking care of all the washing up, it felt effortless, playful and productive.  A little white wine soothed any discomfort we may have felt during the rainy, cold and exceptionally windy day, which turned out to be perfect weather for a cooking class.

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We progressed at breakneck speed and at the end of an hour and a half, had an expansive feast laid before us.

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Turkish dedication to hospitality, beautiful presentation, as well as delicious food was evident and we spent the afternoon leisurely savoring and discussing Turkish food and culture.

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Our main dish, Split Belly Eggplant (Karniyarik), combined ground beef, onions, herbs and spices, which are stuffed into eggplant halves before being drenched in tomato sauce and decorated for aesthetic and flavor optimization.

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Selin is more than happy to adjust the menu to accommodate dietary restrictions and the vegetarians in the group were easily taken care of without depriving the omnivores.

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Carrots in garlicky yogurt and tahini dressing, one of the stars of the class, is an inspired melange of freshly grated carrot sweetness playing off tangy dairy and smooth, rich, sesame paste.

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After savoring a tableful of family recipes, we were rewarded with dried apricots boiled in wine and cloves, stuffed with clotted cream and rolled in pistachios. A most civilized end to a day delving into the Turkish culinary arts. We left with full bellies, open hearts and a recipe book filled with Selin’s top secret recipes.

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Turkish Flavors offers walking tours of Istanbul, cultural and culinary tours in a variety of locations and her famous cooking classes, all designed to make you feel like a native. Bon Appetite.