On the Landscape of Flavour: Sourcing Heirlooms from the Orchards of Afghanistan & the Fields of Mexico

Join Ziba Foods and Lila Molino for a presentation and a tasting as we travel across the Afghan and Mexican landscapes to source heirloom varieties of fruit and corn, founded on flavor and community. We’ll discuss sustainable sourcing practices, ethical supply chains, flavour based on geography, and more.

Bios:

About Chef Shaw Lash

As the Executive Chef and Co-Founder of Lila Taqueria, Lila Molino + Cafe and Tacos Camino, she shares her spin on the authentic, delicious culinary traditions of Mexico. Chef Lash is committed to the traditional practice of sourcing and grinding heirloom Mexican corn to create fresh, hand-pressed tortillas, as well as forging and building lasting partnerships with local farmers, makers, and community suppliers in the UAE.

She is also an alumnus of the kitchens of Michelin Star Chef Rick Bayless and a protegé of culinary historian Diana Kennedy.

Since the launch of Lila Taqueria (end-2022) on Jumeirah Beach Road and their subsequent all-day cafe Lila Molino, at Alserkal Avenue (early-2024), Chef Lash and her partner, Tarek Islam, are known for serving ‘authenticity on a plate’ with a nod to local UAE sourcing.

About Stephanie Mahmoud

Stephanie is VP of Brand at Ziba Foods, where she brings over 20 years of experience in business development and operations.

Stephanie also has a background in leading food and cultural experiences, and hosting workshops on food and sustainability.

The focus of her work centers around the intersection of storytelling, culture, and flavour to build community-forward business practices.