A Spicy Show Today!

This week’s show begins with a trip to Los Angeles through Mexican food.  My first guest is Bill Esparza with his new book L. A. Mexicano – Recipes, People and Places.

Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it’s the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors. Features a foreword by Taco USA ‘s Gustavo Arellano and more than 100 photos by Staci Valentine.

Bill Esparza is recent winner of a James Beard award for his coverage of the L.A. taco scene in Los Angeles Magazine . Considered one of the country’s leading experts on Mexican food, the L.A. native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW’s radio show Good Food; and appears on such television shows as I’ll Have What Phil’s Having , Bizarre Foods , and Top Chef . A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.  Follow Bill on Twitter.  Get a copy NOW!

In the second half I’ll be talking to Lawrence Wu founder and mastermind behind WUJU, a producer of unique hot sauces.

In 2014, Lawrence Wu was fresh out of college, working behind a desk in the world of Pharmaceutical Marketing. But growing up around his family’s restaurants, Larry had always dreamed about building his own food business. One day, he was sitting at his friend’s dinner table, when his buddy’s father asked him to try his homemade hot sauce created from a close-kept family recipe. After one taste, Larry had an epiphany. This sauce didn’t just add generic “spiciness” like most hot sauces – it was something much more than that – it added a unique flavor element he had never experienced before. www.wujuhotsauce.com

Hot sauces have traditionally been red, vinegary, and boring – but he wanted to create something different – he wanted to create the Dijon Mustard to the Ketchup in the hot sauce world. Something that would change the world of hot sauce forever. Using that recipe as a baseline, he set out to develop a mustard-based hot sauce with a sweet side, blending ingredients like agave nectar, mango, curry, and Thai inspired spices & flavors.

Several months later, after months of experimenting & perfecting, Lawrence founded WUJU. After a wildly successful Kickstarter campaign that was funded over 400% in a little under a month, WUJU is on its way to store shelves across the country. $5 flat rate shipping and use this link to get a 20% discount! via

Good Life Guy’s Wine of the Week: Something cool & refreshing to go with a little heat 🙂
Freixenet Carta Nevada Semi Dry Cava
Freixenet blends Carta Nevada Semi Dry sparkling wine to perform as an individual star, but gives it just enough versatility to use as an inspiring aperitif in anticipation of a delightful meal. Bridging the gap between dry and sweet sparkling wine, Freixenet Carta Nevada Semi Dry is also a suitable partner in sparkling wine cocktails.  This wine has a residual sugar level of 3.7 percent, giving it a brilliant balance of sweet and dry. The toasty aroma and fruity, flavorful palate deliver creamy, sweet peaches with smooth custard flavors. Just the right touch of acidity keeps it lively.

Great just dancing in the glass by itself, Carta Nevada Semi Dry is also a terrific partner for light liqueurs and muddled fruits in sparkling wine cocktail recipes. A pleasant accompaniment to spicy flavors of Mexican and Indian menus, it its also the perfect cava complement for celebratory canapes, as well as lighter desserts.

On Sale at Jacob Liquor Exchange here in Wichita!

This entry was posted on Tuesday, December 12th, 2017 at 5:18 pm and is filed under Other. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.