Joel Angel Juárez

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Food & Drink { 17 images } Created 27 Apr 2023

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  • Prepared food is displayed at the Quail Lodge & Golf Club in Carmel Valley, California on May 26, 2021. (Joel Angel Juárez / Monterey County Weekly)
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  • Chef Brian Parks prepares food at the Quail Lodge & Golf Club in Carmel Valley, California on May 26, 2021.(Joel Angel Juárez / Monterey County Weekly)
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  • A plate of Red Dragon sushi at C.U. Sushi Rolls & Bowls in Salinas, California on April 14, 2021. (Joel Angel Juárez / Monterey County Weekly)
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  • Woinshet Belay, mother of Anduale Hassan who owns Authentic EthioAfrican, roasts coffee beans during a traditional coffee ceremony at her son’s restaurant in Phoenix, Arizona, on September 17, 2022. (Joel Angel Juárez / The Arizona Republic)
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  • Awaze wings with berbere sauce are prepared at Authentic EthioAfrican in Phoenix, Arizona, on September 17, 2022. (Joel Angel Juárez / The Arizona Republic)
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  • The Upendo cocktail made with spiced sorrel tea, pineapple and tequila is displayed at Latha Restaurant & Bar located within the Diaspora Collective in Phoenix, Arizona, on April 19, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • A meat and veggie sampler consisting of spicy chicken, collard greens with beef, red spicy lentils and cabbage is prepared along with other dishes at Authentic EthioAfrican in Phoenix, Arizona, on September 17, 2022. (Joel Angel Juárez / The Arizona Republic)
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  • Wine lays on a table near patrons at Sauvage Wine Bar at the Helen Anderson House in Phoenix, Arizona, on March 22, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • Digby Stridiron, chef and patron at Latha Restaurant & Bar, prepares shrimp moqueca and coconut rice grits at the restaurant located within the Diaspora Collective in Phoenix, Arizona, on April 19, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • Daniel Weinstein, a recipe development chef for Driscoll’s, drizzles honey over a desert at his home in Seaside, California, May 12, 2021. (Joel Angel Juárez / Monterey County Weekly)
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  • Goddess of Monterey’s Green Goddess salad dressing accompanies a locally-sourced Dungeness crab dinner in Monterey, California, March 22, 2021. (Joel Angel Juárez / Monterey County Weekly)
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  • Beef is cooked at a grill by Belly Kitchen and Bar for patrons to sample during the 14th annual Devour Culinary Classic at the Desert Botanical Garden in Phoenix, Arizona, on February 25, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • An al pastor burrito from Flaco’s Tacos is displayed at the Arizona State Fair in Phoenix on September 24, 2022. (Joel Angel Juárez / The Arizona Republic)
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  • Chef Nobuo Fukuda prepares a plate of mixed vegetables including shishito pepper, cauliflower, cucumber, radish and Japanese eggplant at Hai Noon inside Sonder The Mariposa in Scottsdale, Arizona, on April 5, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • A variety of tuna is prepared at Hai Noon inside Sonder The Mariposa in Scottsdale, Arizona, on April 5, 2023. (Joel Angel Juárez / The Arizona Republic)
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  • Jacob Butler, community garden coordinator at the Salt River Pima-Maricopa Indian Community’s Cultural Services Department, cuts open a pink lemon at A’al E’es Oidag, The Children’s Plants Garden, located on the community’s reservation in Arizona on October 4, 2022. (Joel Angel Juárez / The Arizona Republic)
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  • Panko-fried tofu with green papaya salad and curry dressing is prepared at Hai Noon inside Sonder The Mariposa in Scottsdale, Arizona, on April 5, 2023. (Joel Angel Juárez / The Arizona Republic)
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