Ask Lourdes Limon why her raspados taste so good. She'll say, "Por que los hice con amor"?"Because they're made with love." Now that her sons have taken over the family business, they use the same secret ingredient, but they've added a few new specialties. Supplementing the shaved ice treats that give them their name are freshly squeezed juices, chili-imbued slush-drinks, and healthy fruit salads. But the raspados remain the main event. Flavors include exotic fruit such as guava, tamarind, kiwi, and jamaica, as well as more decadent flavors such as caramel, egg nog, cookies and cream, and plain water.
Aromas of curries, sautéed vegetables, and spicy sauces permeate Krung Thep Thai Cuisine’s sunny space. Meat-packed entrees of beef curry, spicy thai fried rice, and lime-infused rib-eye steak fill tables alongside hearty vegetarian platefuls, such as stir-fried tofu and sautéed bean sprouts. Authentic Thai soups simmer with spicy herbs or succulent ground pork, and classic noodle dishes entangle chinese broccoli, baby corn, and your choice of protein, such as chicken, pork, or tofu. To wash down meals or water its epicurean bonsai tree, the eatery conjures Thai iced teas and coffees, and fresh juices made from lemongrass, coconut, and palm.
Yogen Fr?z has an interesting answer for yogurt shops that simply top their swirls with fruit?they mix mango, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics. Of course, customers of the shop?which has more than 1,300 locations in more than 35 countries?can still opt for a traditionally topped cup of yogurt, as well as for smoothies or cups topped with fruit, granola, and yogurt, that have similar nutritional benefits. The body bettering doesn?t stop there, as certain topping combinations can even support cell membranes and veins, provide antacid and anti-inflammatory relief, or help prevent body aging, especially if bathed in.
Devan and Reena Shah, and Tek Mehreteab are passionate about tea. By sourcing leaves from eight regions in India, China, Sri Lanka, Taiwan, and Japan, they are able to proffer more than 300 standard and specialty varieties online and inside Chado Tea Room. The name Chado, taken from the Chinese cha, meaning "tea," and the Japanese do, meaning "path," speaks to the owners’ strict standards for their product. Many of their green, black, white, and oolong teas are USDA-certified organic; the Shahs also stock unique varieties such as Chinese pu-er teas and hand-tied blooming tea balls. In addition, they brew special house blends for morning, afternoon, and evening, helping customers find the right blend to start the day or serve to bats that have invaded their home.
Staffers pair teas with an array of cream-topped scones, cookies, cakes, and roasted savory sandwiches during teatime at Chado's three tearooms. Though each location is decorated differently, the same three-tiered sandwich platters and steaming pots of tea travel between panda paintings hanging in the Los Angeles location, underneath strings of holiday lights at the Pasadena location, and between ceiling-high wooden shelves stocked with mugs, filters, teapots, and bags of loose-leaf tea at the Hollywood location.
One hallmark of a good friendship is the ability to share secrets with one another. And as Catarah Hampshire and Shoneji Robison have proven, it's even better when those secrets include closely guarded family recipes. They've taken these recipes and extrapolated them into a collection of cakes and cupcakes inspired by the flavors they grew up with. Eschewing trendy ingredients such as truffle oil, coffee nibs, or shredded pashminas, they aim to evoke down-home Southern cooking in every dessert. Just the names of the resulting treats?such as chicken & waffle, sweet potato, and peach cobbler?have customers reaching for a glass of sweet tea.
The baking duo have earned themselves plenty of laurels with their homegrown flavors. Eater LA named their seasonal Egg Nog and Sin Pie as one of its "15 Holiday Desserts to Try Right Now" in 2013. In the same year, the pair won Season 8 of Food Network's Cupcake Wars. Their sweet creations have also graced the palates of celebrities, including Stevie Wonder, Denzel Washington, and Nick Cannon. Still, their greatest delight is when a customer tells them, "This is better than my mama's."
The recipe for the typical crepe is simple—a bit of flour, milk, water, a few eggs, some butter, and a dash of salt. Yet, transforming that batter into the golden, paper-thin canvases found in classic Parisian cafes—and more importantly, deciding what to put inside the crepe—requires real talent. Luckily, The Crepe Kitchen‘s master chef Yafit Barades eliminates the guesswork with her menu of made-to-order dinner and dessert crepes. With a flick of her wrist, Chef Barades creates edible envelopes for her complex and globally inspired flavors—such as the Italiano, which embellishes melted mozzarella and cheddar with pesto, turkey, and fresh basil. To satisfy their sweet hankerings, guests can enjoy butter-and-sugar, cinnamon-sugar, and Nutella crepes. For a supremely indulgent treat, patrons can tuck into the Oui Oui—a crunchy and sweet collaboration of caramelized walnuts, fresh fruit, and honey that’s more satisfying than watching your ex accidentally marry a mannequin.