![]() ![]() We’re using that technique in several different ways and working it into our burritos so that it creates that crunchy cheese before you fill it and fold it. “We cook the cheese on the comal and stick the tortilla to it. “We’re making the most delicious tacos,” Milliken said. ![]() The opening menu is also reflective of a number of dishes that are dominating the conversations around Mexican food in Los Angeles at the moment, including birria and vampiros. Athletic Health Associates 1260 15th Street Suite 1020 Santa Monica, CA. Altus Sports Institute 1934 14th Street Santa Monica, CA. Alex Kaliakin DC 2317 Broadway Santa Monica, CA. Aaron Ward, Dc 216 Pico Boulevard Suite 1 Santa Monica, CA. Milliken also created a savory granola inspired by a dish she had in Brazil and plans to serve it for breakfast with chopped tomatoes and cucumber with yogurt and extra-virgin olive oil. A Fine Spine Chiropractic 2812 Santa Monica Boulevard Suite 208 Santa Monica, CA. The crudité platter will feature fresh vegetables as well as chicken chicharrones. You can expect to find plenty of oysters, ceviche and sustainable seafood on the menu. The restaurant is meant to be a sort of edible narrative that chronicles their travels to different regions of Mexico and, in particular, Tijuana. (Ricardo DeAratanha / Los Angeles Times)Īs such, they call Socalo a California canteen and Mexican pub that, like Border Grill, will serve the duo’s Mexican-inspired food. Inside Socalo, Mary Sue Milliken and Susan Feniger’s new restaurant in Santa Monica. This is our 2020 take on where Mexican food meets California.” “We have never been good at being boxed into a certain thing,” Milliken said. Instead, they describe themselves as collaborators with their chef, Giovanni Lopez, and as appreciators of the cuisine they built their careers on. ![]() Milliken and Feniger are the first to say they don’t identify as ambassadors for Mexican cuisine. Los Angeles is now home to many outstanding regional Mexican restaurants - there is exceptional Yucatan cooking at Holbox and Chichén Itzá, Oaxacan at Guelaguetza, coastal Nayarit at Coni’Seafood - and a new generation of Mexican-American chefs, including Carlos Salgado, Wes Avila and Ray Garcia, who have crafted a regionless, progressive Angeleno style of Mexican food. “A lot of people who wouldn’t dare admit it at the moment may have first tasted panuchos, tinga, freshly made tortillas and pescado Veracruzana at Border Grill.”Īlthough they were ahead of the media and many American chefs and restaurateurs in celebrating regional Mexican cooking in the 1980s, much has changed since. Snell received his bachelor’s degree in accounting from Morehouse College in Atlanta, Georgia, and a master’s of science in taxation from Golden Gate University in Los Angeles.“They explored regional Mexican cooking a decade before the idea became fashionable,” Jonathan Gold wrote last year when he announced that Milliken and Feniger would be the recipients of the second annual Gold Award. Snell, who is also a member of the Board of the Century Community Charter School (a middle school in Inglewood, California), is a certified public accountant with his own firm in Culver City and more than 25 years of accounting experience. He was selected by Santa Monica City Council to serve on the Santa Monica Pier Board in 2011. He is also the former Vice President of Health and Safety and former Vice President of Community Relations of the Santa Monica-Malibu PTA Executive Board, and has served as President of the African American Parent Student Staff Support Group for Santa Monica High School. Snell’s current community involvement also includes serving on the financial advisory board for the Santa Monica-Malibu Education Foundation, the treasury of the Community for Excellent Public Schools (CEPS), and the steering committee of Santa Monicans for Renters Rights (SMRR).Ī member of the Board of Education for the Santa Monica-Malibu Unified School District from 2006 to 2010, Snell served as its President in 2009. Snell is also a member of the Board of Directors of Downtown Santa Monica, which works to develop planning, development, and services policies to promote the area’s economic stability, growth, and community life. Snell was previously a member of SMC’s Citizens Bond Oversight Committee, which oversees the college’s implementation of bond measures approved by Santa Monica-Malibu voters. Barry Snell is a certified public accountant and business leader with extensive ties to the Santa Monica community and its educational institutions. ![]()
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