Big Food Bucket List Season 3 Episode 7 Hakuna Toastada

In this episode of Big Food Bucket List season 3, host John Catucci travels to California to explore the unique culinary scene and experience some of the state's most beloved dishes. The episode is named Hakuna Toastada and revolves around a popular Mexican dish called 'tostada', a crispy tortilla topped with various ingredients.

Catucci begins his journey at a family-owned restaurant in San Diego called Lola 55, where he tries their signature tostada, made with ahi tuna, lemon zest, and serrano cream. He is impressed by the complex flavors and fresh ingredients used to create this dish. Lola 55 is known for their innovative take on Mexican cuisine, and Catucci gets to see how their chefs experiment with traditional recipes to create something new and exciting.

Next, Catucci makes his way to Los Angeles to meet with Chef Wes Avila, the owner of Guerrilla Tacos, a food truck serving up tostadas with a twist. Avila is famous for his inventive approach to Mexican food, using unexpected ingredients such as uni and foie gras to create unique flavor profiles. Catucci tries the tostada with chorizo and sweet potato, topped with avocado crema, cucumber, and lime, all made from scratch on the truck.

Moving on to Santa Barbara, Catucci visits the Tamale Store, a local favorite that specializes in handmade tamales and tostadas. The owner, Raul Rodriguez, is passionate about using organic and sustainable ingredients, and all of their dishes are made fresh daily. Catucci tries their chicken mole tostada, which is topped with shredded chicken, a rich mole sauce, cotija cheese, and crema. He learns about the labor-intensive process of making the perfect mole sauce and is amazed by the depth of flavors in this dish.

In the final leg of his journey, Catucci travels to San Francisco to check out Nopalito, a restaurant serving up authentic Mexican cuisine in a casual, friendly setting. He tries their black bean and lamb tostada, topped with pickled onions, crema, and cilantro. The dish is a celebration of the traditional flavors of Mexican cuisine and showcases the prowess of the restaurant's chefs in creating dishes that are true to the roots of Mexican cooking.

Throughout the episode, Catucci also provides insights into the history and culture of Mexican cuisine, explaining the origins of the tostada and the different variations found across Mexico. He talks to local chefs and food experts to understand the nuances of the dish and how it has evolved over time.

Overall, Hakuna Toastada is a celebration of the vibrant and diverse culinary scene in California, highlighting the passion and creativity of local chefs and home cooks who are constantly pushing the boundaries of Mexican cuisine. Whether you're a die-hard foodie or just looking for some inspiration for your next meal, this episode is sure to delight and inspire.