April Valencia's homemade pink tortilla are the feel-good treat of the summer.
. Offered alongside a mole, which she calls “a labor of love,” as well as two salsas, it amounts to a visual feast, partially inspired by Jeong Kwan, the Buddhist monk and chef known for her meticulously prepared “temple food.” “We are so inclined to feel good after eating food that looks good but is also nourishing,” Valencia muses.
For now, customers make the drive up to Valencia’s hundred-year-old cabin in Laurel Canyon to pick up the freshly made bounty, which arrives in humble paper bags taped with customized handwritten directions——and stamped with a heart. Eventually, though, she hopes to open a more formal eatery at home. “The reason I moved here is because it’s really special and rustic and reminds me of a Mexican cantina,” she explains. While she’s still ironing out the details—and waiting to see how L.A.
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