The amount of time working with masa needed to come up with the idea to essentially tortilla-fy half a bird is staggering. Hours patting down masa, days full of lifting heavy sacks of maíz, and years of gently smashing handmade corn tortillas all for chef Osbaldo “Balo” Orozco to arrive at the thought: Let’s dip some chicken in masa and fry until golden brown and delicious.
This pinnacle of American, but Mexican fried chickenery is happening at Homage Brewing in Chinatown, a Mexican and Filipino American-owned brewery that has developed a dedicated following for their absolutely refreshing wild-fermented beers. He is the consulting chef and their collaborative efforts have created the most enticing food menus at a brewery that Los Angeles has had in a long time.
“I knew I wanted someone who understood my world in fermentation and also knew how to build a menu that shared values in farm to table like our beer,” says Matthew Garcia, Homage’s Owner and Blender at the brewery. “I knew Balo would be able to execute and infuse the different cultures that make L.A. cuisine so interesting into our menu.”