Manuel De Paz created his Guatemalan diner, Encuentro Latino, with community in mind. The name translates to “Latin Gathering.” It’s been in the same location in downtown Ypsilanti since 2015. Many other shops have struggled to stick around, but a loyal customer base has kept Encuentro Latino in business.

Today, chef-owner De Paz talks about building something distinctly Guatemalan – a gathering place for everyone – the dishes that keep people coming back, and what it means to keep the doors open when part of your community is afraid to walk through them. 

Helpful links!
Find Encuentro Latino here and follow them on their Facebook page to be in on their weekly specials. 
Follow and subscribe to The Dish here so you don't miss an episode!

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

Manuel De Paz created his Guatemalan diner, Encuentro Latino, with community in mind. The name translates to &ldquo;Latin Gathering.&rdquo; It&rsquo;s been in the same location in downtown Ypsilanti since 2015. Many other shops have struggled to stick around, but a loyal customer base has kept Encuentro Latino in business.
Today, chef-owner De Paz talks about building something distinctly Guatemalan &ndash; a gathering place for everyone &ndash; the dishes that keep people coming back, and what it means to keep the doors open when part of your community is afraid to walk through them.&nbsp;
Helpful links!
<ul>
<li><a href="https://encuentrolatinorestaurantmi.com/">Find Encuentro Latino here </a>and follow them on their <a href="https://www.facebook.com/encuentrolatinorestaurante">Facebook page </a>to be in on their weekly specials.&nbsp;</li>
<li><a href="https://www.michiganpublic.org/podcast/the-dish">Follow and subscribe to The Dish here</a> so you don't miss an episode!</li>
</ul>
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li><a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">Find our submission form here</a></li>
</ul>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. 

The Dish

The Guatemalan diner that became Ypsilanti’s community anchor

You won’t find soy beans, corn and mango in the dishes at Unco Chad’s Hawaiian Flavaz. The bright blue food truck pops up around southeast Michigan, and offers something different than other local poke restaurants, owner Chad Kubo said.

Unco Chad’s menu — poke bowls, kalua pork, kalbi chicken and more — is authentically Hawaiian.

Unco Chad’s has become a statewide obsession, and his dishes have gone viral on social media. 

Kubo sat down with The Dish to talk about how his childhood in Hawaii influenced his love of food, why he wants to offer authentic flavors to Michigan, and what it looks like to live out a spirit of “aloha.”

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

You won&rsquo;t find soy beans, corn and mango in the dishes at <a href="https://www.facebook.com/Uncochadshawaiianflavaz/">Unco Chad&rsquo;s Hawaiian Flavaz</a>. The bright blue food truck pops up around southeast Michigan, and offers something different than other local poke restaurants, owner Chad Kubo said.
Unco Chad&rsquo;s menu &mdash; poke bowls, kalua pork, kalbi chicken and more &mdash; is authentically Hawaiian.
Unco Chad&rsquo;s has become a statewide obsession, and his dishes have gone&nbsp;<a href="https://www.instagram.com/reel/DXU5aOJOW20/">viral on social media</a>.&nbsp;
Kubo sat down with The Dish to talk about how his childhood in Hawaii influenced his love of food, why he wants to offer authentic flavors to Michigan, and what it looks like to live out a spirit of &ldquo;aloha.&rdquo;
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

Hawaiian flavors in Michigan: How Unco Chad built a viral food truck

Protein is having a moment, with powders available in a variety of flavors and base ingredients. The Green Leap, a family-owned business based in Grand Rapids derives their protein powder from a source you probably won’t find at Meijer: crickets.

We visited Montse Rosales Osoria at her cricket farm in West Michigan, plus the kitchen where she roasts and packs the final product. 

Helpful links:
Find The Green Leap website here
Find bonus footage on our website here
Read what the U.N. has to say about insect consumption here
Read a study about the nutritional benefits of cricket consumption here

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

Protein is&nbsp;<a href="https://www.npr.org/2025/01/30/nx-s1-5270923/protein-seems-to-suddenly-be-everywhere-heres-why">having a moment</a>, with powders available in a variety of flavors and base ingredients.&nbsp;<a href="https://www.thegreenleap.net/">The Green Leap</a>, a family-owned business based in Grand Rapids derives their protein powder from a source you probably won&rsquo;t find at Meijer: crickets.
We visited Montse Rosales Osoria at her cricket farm in West Michigan, plus the kitchen where she roasts and packs the final product.&nbsp;
Helpful links:
<ul>
<li data-pm-slice="1 1 []">Find <a href="https://www.thegreenleap.net/">The Green Leap website here</a></li>
<li data-pm-slice="1 1 []">Find <a href="https://www.michiganpublic.org/podcast/the-dish">bonus footage on our website here</a></li>
<li data-pm-slice="1 1 []">Read what the <a href="https://www.fao.org/edible-insects/en">U.N. has to say about insect consumption here</a></li>
<li data-pm-slice="1 1 []">Read a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7835793/">study about the nutritional benefits of cricket consumption here</a></li>
</ul>
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

Michigan’s cricket protein boom: Inside a family farm reinventing nutrition

The Cottage Bagel, a home bakery in Grand Rapids owned by Angela and Tony Ochoa, has developed a loyal following, with weekly bagel and scone pre-order “drops” often selling out within hours. Orders are placed on their website, and then picked up from the Ochoas’ home on Fridays.

The Ochoas highlighted the culture of community-building and supporting local businesses in the city. We talked with Angela and Tony about quiet morning rituals, baking in the Republic of Georgia, and what it means to be part of a growing community of home-based cooks.

Helpful links:
Find the Cottage Bagel order form here
Find bonus footage on our website here

Give us your suggestions!
Email us at TheDish@michiganpublic.org
Find our submission form here

<a href="https://www.instagram.com/thecottagebagel/">The Cottage Bagel</a>, a home bakery in Grand Rapids owned by Angela and Tony Ochoa, has developed a loyal following, with weekly bagel and scone pre-order &ldquo;drops&rdquo; often selling out within hours.&nbsp;Orders are placed <a href="https://www.hotplate.com/thecottagebagel">on their website</a>, and then picked up from the Ochoas&rsquo; home on Fridays.
The Ochoas highlighted the culture of community-building and supporting local businesses in the city. We talked with Angela and Tony about quiet morning rituals, baking in the Republic of Georgia, and what it means to be part of a growing community of home-based cooks.
Helpful links:
<ul>
<li data-pm-slice="1 1 []">Find the <a href="https://www.hotplate.com/thecottagebagel?utm_source=ig&amp;utm_medium=social&amp;utm_content=link_in_bio&amp;fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMjU2MjgxMDQwNTU4AAGn-0R1GiM--qrs9d668QEr3sIGIu6NhXuLjysPapew4r1zZUy9ZfclmNoZ4Es_aem_DM55i_6IX_TzJu7rTvzRkg">Cottage Bagel order form here</a></li>
<li data-pm-slice="1 1 []">Find <a href="https://www.michiganpublic.org/podcast/the-dish/2026-03-17/grand-rapids-couple-creates-community-through-bagels">bonus footage on our website here</a></li>
</ul>
Give us your suggestions!
<ul>
<li>Email us at <a href="mailto:TheDish@michiganpublic.org">TheDish@michiganpublic.org</a></li>
<li>Find our submission form <a href="https://www.michiganpublic.org/section/stateside/2025-12-19/share-your-favorite-michigan-restaurant-with-the-dish">here</a></li>
</ul>

The Guatemalan diner that became Ypsilanti’s community anchor

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