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From Tia's Pozole to Top Chef—Claudette Zepeda Books It
The border is a huge part of why San Diego's food culture took off. The kitchen exchange of chefs and ideas and burning wood and seafood acid parties across San Ysidro built a Mexican-American style that's unlike anywhere else in the US.
That bordertown verve is the topic of conversation for the dinner party this week on Happy Half Hour. Hosts Troy Johnson and Jackie Bryant welcome back Claudette Zepeda—Imperial Beach–raised, border-crossing kid, plus Top Chef and Iron Chef Mexico alum—to talk through the stories in her debut cookbook Cooking the Borderlands: Spice and Smoke Between Mexico…
The skinny
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