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Secular Sabbath

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A bi-cultural & Peruvian experimental food art studio investigating new ways to artisanally integrate produce.
By @taka_studio_

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Come play with your food with us! On May 30th in Topanga, we’ll be joined by Kerry of @taka_table_ for a playful, hands-on cooking workshop.

Together, we’ll make Kerry’s famous empanadas — crafting rainbow-hued dough naturally dyed with botanicals, shaping them by hand, filling them with delicious vegetarian fillings, and baking everything together to share and enjoy.

Tickets available at the link in our bio! by @secularsabbath

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5 months ago

Juicing! 80’s California sentimental cuisine still going strong, keeping your insides aromatic. Will make you feel glowing like a spring day. This juice has pure chlorophyll added from parsley (juiced in my mum’s vintage 90’s cold-press juicer). Taka will be teaching a juicing workshop this coming week at the @innatainstitute desert retreat, there’s still space to join us! by @secularsabbath

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2 years ago

We’re so happy to welcome Kerry of @taka_table_ to our September 19th Topanga Canyon gathering!

She’ll be bringing her delicious handmade empanadas + a few surprises to share.✨

🌞

Saturday, September 19th | 12–6pm

at Kinship Station in Topanga

106 S. Topanga Canyon Blvd

* this event is free & open to the public

#mercadosagrado #takatable by @secularsabbath

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a month ago

Hanging garden, although that sounds too tame, it was a little more savage than that. My beautiful assistant (my daughter Zu) said it reminded her of la selva and she’s right, in the Amazon we use fruits and leaves to decorate for a party. We actually did throw a parties with bushels of bananas. My mum said it reminded her of Carnaval, the Peruvian version of Brazilian carnaval, which is more hyper local. One of the traditions is hanging objects off trees. After I create a scene or scape I realize I’m drawing on so many happy memories. Also love that the grapes were eaten off the vine and the butter tower became a demon. Also hearing the real sounds of a party. taken in Los Angeles, California by @secularsabbath

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a month ago

This is a classic example of one of my kitchen experiments, an Olluco and Purple Potato Spanish Tortilla. Olluco is a highly nutritious Andean tuber that’s slightly nutty and musky. Mixed with the purple potato it has great soft texture with a firm bite, and to finish I topped it with Peruvian Aji amarillo sauce. I made a Caigua & Tarwi side salad to accompany. I don’t know how else to describe Caigua other than an ancient hollow, cucumber. And Tarwi is now the latest protein superfood I’ve seen in protein powders. Of course I tested this recipe in Peru where I can get all these ingredients fresh. Prickly Pear juice topped it off, it was incredible. These are the kind of photos I take for my own reference vs publishing, but I’m so pleased with this that here you go. Also, I find these ancient foods so highly nutritious that I feel like this is the optimal powerhouse light pie dinner. by @secularsabbath

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a month ago

The Habitat Table, a bog-inspired dinner in the woods of Topanga. I made Edible Savory Dirt from dehydrated, mushrooms, ground, sesame seeds, and umami type seasoning, a Beetroot Sticky Rice Fish Ball, Seaweed Dumpling Soup and more forest-floor finds. Dessert was a Matcha-Pandan Vanilla Cake with Agar Frogs. Served for @secularsabbath @vibramfivefingers taken in Los Angeles, California by @secularsabbath

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a month ago

Causa de Pulpo, a mashed potato cake seasoned with aji amarillo and lime, filled with botija olives and avocado and covered with seared octopus, huacatay oil and sprouts. One my favorite dishes in Peru, with a Cali feeling taken in Los Angeles, California by @secularsabbath

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a month ago

Honeycomb, Ghee & Camu Camu with Pollen. I developed this recipe in the Peruvian summer of 2026, which in the southern hemisphere means January. I sourced the best local honeycomb with a lot of tang, drizzled it in melted ghee and powdered it with dehydrated camu camu. Camu camu is an Amazonian berry I used to pick bucketloads of in the summertime. This particular powder is tart and so fresh that the pink color is preserved from the fruit skin. The pollen was from Huancavelica, a region from the Andean highlands. The result is so decadent you can only handle a bite. Buttery, tart opulence. by @secularsabbath

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4 months ago

Emergency food! Getting home on a Sunday night after a full weekend and all you want is a hearty soup but all you have is scraps! Usually I prep everything from scratch (bone broth, soaked beans, my own chili paste, etc), my challenge is how to make quick food while on the move without my usual supplies! This took 15 min to make. Beef bone broth base, bison, rice, tinned white beans, and some old veg- broccoli, courgettes and asparagus. Scraps 4 eva xxoo taken in Los Angeles, California by @secularsabbath

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4 months ago

Hawaii: a 2 1/2 week long panchakarma retreat in Hawaii for Surya Spa @suryabymartha . Farmer’s markets on Kauai and transforming local produce into panchakarma friendly dishes.

Highlights: the Khichdi Empanadas made with yucca crust stuffed with dal and drizzled with chimichurri sauce, chicken bone broth, and fennel soup. I was able to go off-menu for the Surya staff, inventing dishes and even baking a surprise (cleanse-friendly!) tres leches cakes with pink beet profiteroles. So much fun. taken in Kaua'i, Hawaii by @secularsabbath

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5 months ago

Join us in Topanga on 5/30 for an intimate afternoon of empanada-making with @taka_table_! We’ll be naturally dyeing our dough with plants and learning how to shape and fill the tastiest empanadas under Kerry’s guidance.

This is the first workshop we’ve hosted in the yurt in a long time, and we’re SO excited to gather there again. Tickets available at the link in our bio! by @secularsabbath

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5 months ago

I love radishes so much I made them their own holder. I started calling these pieces useless objects but actually they’re elevated objects, why have a plate when a radish can have it’s own pedestal. This was still a wip when I took the video, and I made a radish top pesto with pepitas after. Dm your email of you want to know when we do play with food workshops by @secularsabbath

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5 months ago