Don’t Mess With the Empanada: Alto’s Chefs Bring Río de la Plata Fire to LA

<p>At <a href="https://www.alto.la/chefs" target="_blank" rel="noopener noreferer">Alto </a>in Studio City, chefs Juana Castellanos Lagemann and Esteban Klenzi are bringing the food and fire traditions of Argentina, Uruguay and the Río de la Plata to Los Angeles in a way the city has never experienced before. Bill Esparza joins the duo to discuss their journey from some of the world’s most demanding fine-dining kitchens to Ventura Boulevard, why asado should be cooked over glowing coals instead of open flames, and how they are elevating their culture without stripping away its soul.</p><p>They also explain why you should never order short rib medium rare, what makes a truly great empanada, how the parrillero’s relationship with fire differs from that of a typical grill cook, and where to eat in Buenos Aires and Montevideo. Plus, the chefs introduce Alto’s immersive Pampa Omakase, a communal feast inspired by the joyful, smoky ritual of a South American family asado.</p><p>Produced by <a href="https://www.instagram.com/robert_haleblian/?hl=en" target="_blank" rel="noopener noreferer">Robert Haleblian</a>.</p><p></p>