Take a third-generation Angeleno who loves his family’s Mexican food. Enroll him at UCLA, where he double-majors in political science and economics and meets classmates who share their own home cooking: Japanese, Indian, Vietnamese. After graduation, finish with formal culinary training and a series of restaurant apprenticeships. If you’re lucky, the recipe will produce someone like Ray Garcia, chef/owner of Broken Spanish and B.S. Taqueria. Garcia has been lauded by food critic Jonathan Gold and crowned “best chef” by Esquire. His artful mixture of regional Mexican recipes, classic French cuisine and fresh local ingredients has captivated foodies from vegetarians to meat-eaters.He loves to explore the city’s food, with Thai a favorite. And he still finds time to advocate for healthier school food and environmental stewardship. “I didn’t choose food,” Garcia says. “It chose me.”