<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[author results for Lopez, Bricia,]]></title><description><![CDATA[author results for Lopez, Bricia,]]></description><link>https://gateway.bibliocommons.com/v2/libraries/glac/rss/search?query=Lopez%2C%20Bricia%2C&amp;searchType=author&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Sat, 18 Apr 2026 22:47:46 GMT</lastBuildDate><item><title><![CDATA[Asada]]></title><description><![CDATA["In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community--all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere. Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step."--Amazon.com]]></description><link>https://glac.bibliocommons.com/v2/record/S185C1985876</link><guid isPermaLink="true">https://glac.bibliocommons.com/v2/record/S185C1985876</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lopez, Bricia]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://glac.bibliocommons.com/item/comment/1985876185</comments><format>BK</format><subtitle>The Art of Mexican-style Grilling</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=GLDL22202&amp;password=CC91205&amp;Value=9781419762888&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Oaxaca]]></title><description><![CDATA[A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the "soul food" of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available.]]></description><link>https://glac.bibliocommons.com/v2/record/S185C1920338</link><guid isPermaLink="true">https://glac.bibliocommons.com/v2/record/S185C1920338</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lopez, Bricia]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://glac.bibliocommons.com/item/comment/1920338185</comments><format>BK</format><subtitle>Home Cooking From the Heart of Mexico</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=GLDL22202&amp;password=CC91205&amp;Value=9781419735424&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Oaxaca]]></title><link>https://glac.bibliocommons.com/v2/record/S185C1921192</link><guid isPermaLink="true">https://glac.bibliocommons.com/v2/record/S185C1921192</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lopez, Bricia]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://glac.bibliocommons.com/item/comment/1921192185</comments><format>EBOOK</format><subtitle>Home Cooking From the Heart of Mexico</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=GLDL22202&amp;password=CC91205&amp;Value=9781683356523&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Oaxaca]]></title><description><![CDATA[A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the "soul food" of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez's award-winning mole negro, Oaxaca demystifies this essential cuisine.]]></description><link>https://glac.bibliocommons.com/v2/record/S185C1797141</link><guid isPermaLink="true">https://glac.bibliocommons.com/v2/record/S185C1797141</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lopez, Bricia]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://glac.bibliocommons.com/item/comment/1797141185</comments><format>EBOOK</format><subtitle>Home Cooking From the Heart of Mexico</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=GLDL22202&amp;password=CC91205&amp;Value=9781683356523&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[To Live and Dine in L.A]]></title><description><![CDATA["To Live and Dine in L.A. is a project of the Library Foundation of Los Angeles, based On The Menu Collection of The Los Angeles Public Library. This lavish pictorial work celebrates the rich - and untold - history of restaurants and food in the City of Angels"-- Provided by publisher.]]></description><link>https://glac.bibliocommons.com/v2/record/S185C2003370</link><guid isPermaLink="true">https://glac.bibliocommons.com/v2/record/S185C2003370</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Kun, Josh]]></dc:creator><pubDate>Sat, 31 Jan 2015 00:00:00 GMT</pubDate><comments>https://glac.bibliocommons.com/item/comment/2003370185</comments><format>BK</format><subtitle>Menus and the Making of the Modern City</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=GLDL22202&amp;password=CC91205&amp;Value=9781626400283&amp;content=M&amp;Return=1&amp;Type=M</image_url></item></channel></rss>