Teenage Glutster

Teenage Glutster Now Officially Moving to theglutster.com

2011-01-28T21:53:00.001-08:00

So this recent hiatus actually has a legit excuse. I've been secretly working--or just trying to figure out--my new official website finally!

Yup, The Glutster is now officially up and running. I should had waited but I just really wanted to launch it on my birthday, ha ha. So I did and now I must deal with the consequences. Which includes having to post half-ass'edly since I don't know how to do the header photo and have yet to discover how to transfer the blogger comment boards. But...the show must go on right?

Hopefully when completely done, this new website will push me to take a more professional approach to my blogging. My dream may be silly but I still wish to someday make a living writing and I will stick to my fine point guns no matter what. 2011 is going to be a powerful year for me with a certain awesome internship, a feature length piece in a national food magazine and full-length segment on the new Cooking Channel coming up in my near future. But unlike my past brushes with fame....I will keep the online traffic train going strong this time around.

I would just like to thank Emerson Quevedo of Slackfeed, Tino Garcia and Carmen Melgoza of Vivela Podcast for making my dream site a reality!

Without further adieu, I now present TheGlutster.com!

The Glutster's Top 10 Desserts In L.A of 2010 (Better late than never!)

2011-01-06T11:44:00.000-08:00

Alright, I tried to ignore the responsibility of doing this post but being an equal opportunity eater...it is my obligation to treat the sweets with the same respect!
So here ya' go. Again, my list will be a bit different than everyone else's, enjoy.

10

Diablito De Coco: The "Chivas" Diablito Truck by La Puente Swap Meet on Sunday Mornings

It is not uncommon to see a small traffic jam form at this popular Eastside Diablito spot. Last time there were at least V-8 trucks idling in line for it. A kid writes your order on his hand, everyone is getting the icy, hand-spun Mexican sorbet and spicy chili treat. A diablito is quite unique, creamy, sweet, than spicy and sour enough to make your lip pucker up. A Tama-Roca 'straw' is the Mexican equivalent to using a red vine to suck up soda at a movie theater, only here, the straw will be wrapped with chewy, tart tamarind pulp and chili powder. Mix it all up for a sweet, spicy, icy unrivaled treat.

9

Creamy Goat Cheese Cheesecake: Red O

I don't really care about all the technical drama regarding Rick Bayless and this place. Bottom line is that this is a damn good dessert. Creamy, slightly gamy, goat cheese set atop a crust of Mexican "Maria" vanilla cookies and kept interesting with a herby sauce of Sassafras (root beer flavor source). Good luck trying to eat here though, the place is known for having a jerk bouncer in front. Oh, well, a good dessert is a good dessert.

8

Assorted Breakfast Pastries: BabyCakes NYC

I waited out in line the first day this place was open. This conscious East Coast bakery might be vegan, gluten-free, agave sweetened etc. but that doesn't really hold them back from cranking out some extra decadent baked goods. I fancy whatever donuts they have in stock, or anything else for that matter. The biscuit sandwich is stuffed with homemade strawberry and is flaky, crumby and all around heavenly for breakfast sometimes. But the reason I really liked this place? Well, they have these things called "cupcake tops" which eschews the boring, cakey mass paradox of cupcakes!

7

Baked Green Tea Alaska W/ Raspberry Sauce: Maison Akira

I don't know if was because this was my very first Baked Alaska ever or the stunning presentation (almost burnt my booming peach fuzz, dirt lip mustache!!). No, it was just a tasty dessert when I really think on it. S'more like, charred, liquor-flavored fluffiness mixed in with full-fat, creamy green tea ice cream? And who doesn't love pretty red raspberry swirls that actually taste good?

6

Coconut Bavarois: Red Medicine

Again, a good dessert is a good dessert...drama or not. The first time I had this complex take on a Vietnamese classic was at Jordan Kahn's temporary show at Test Kitchen. Since then, I remember being dumbfounded by all the different textures, not just crunchiness but even different layers of crunchy textures. An airy glob of salty rice crispy peanut croquant, some bitter cookie-crumb like chicory-coffee pieces, herby pieces of Thai Basil, and the creamy coconut custard. Pretty fucken bad ass no matter what if you ask me.

5

(Soy Based) Caramel Oreo Ice Cream: Scoops Westside

I don't think my Ice Cream mate and I have ever came to Scoops Westside and not taken home a pint of whatever Oreo enhanced Ice Cream they have. Maybe its because the oreo's are always crunchy on top, or maybe its because I swear the ice cream is just one big frozen mound of oreo's cream center. Sweet dreams are made out of this stuff, with only the faintest of caramel notes and lighter, icier texture. No matter what, you can always rely on the finest of international coffees to chase it down with.

4

ES Al Pukhet: Au Lac (Westminster)

This Indonesian dessert masterpiece is the passionate work of Chef Ito of Au Lac. His raw rendition of the pudding favorite is made from Reed Avocadoe's, home-spun coconut paste and a thick, raw palm sugar caramel.

3

Matcha Latte and Slice of Vegan Chocolate Cake: Urth Caffe

I was taught the art of daily decadence from an early age from my brother. Still to this day, there is not one day he does not eat a huge slice of dark Chocolate something. This pairing is only for the most of extreme bitter chocolate aficionados, the cake itself is pretty hardcore. Because of its vegan-ality, its more chocolaty than sweet and the ratio of frosting to cake will either make you really happy or really sick. And that Matcha? Sure, it looks pretty as all hell but its even more bitter. I can only do this dessert a couple of times a month as the combined caffeine of these two is also not for the faint of heart...literally.

2

Snickers Pie: Mooi

All those attempts to detox the morning after sparked a whole new appreciation for a good raw vegan dessert. Out of all, I think Mooi's was the more profound. A buttery crust, a creamy layer of chocolate-date paste and a layer of salty raw sunflower paste somehow came together and mimicked the flavor of snickers bar down to the milk chocolate and squishy-crunchy texture of the child favorite bar.

1

Pine Nut Tart With Truffled Spiced Hot Chocolate: Drago Centro

Jashmine Corpuz, the pastry chef of Drago Centro has been sweeping me clean off my feet since the first time I had the privilege of sampling her sweet labor. The savory element of desserts is often widely underestimated. And when you hit that cloyingly sweet brick wall, all of a sudden...fleur de sal on top caramel just won't do it any more. Corpuz is brilliantly aware of that. That airy foam on top of your spicy hot chocolate will be speckled with ground truffle and will leave you with the most unforgettable of milk mustaches. And don't fear the goat in her slightly gamy, goat cheese gelato that sits next to the profoundly tender pine nut tart next to it, it is more scared of you that you are of it.

El Dia De Los Reyes Is Tomorrow! Where Will You Be Getting Your King's Bread?

2011-01-05T20:42:00.000-08:00

Savoring the Holiday Foods Season To The Last Crumb! Dia De Los Reyes Magos

Its kind of hard to believe that the two best food-tradition days of the year are already over. Well...if you weren't raised hardcore Catholic or are Mexican that is!

Rosca De Reyes: The Forgotten Holiday Treat

I'm just hyping up for it now to be honest. And, its not too late! To be honest, I don't really know much about the actual history (could Wikipedia it and give you the whole blogger-typical spiel but naaaah). I'll just give you my mom's version.

(translated)

"Well, the celebration takes place every 6th of January of the year. Since cute, baby Jesus has already been born. You pray, sing and make a festive dinner of some sort. Colaciones, colorful, sugar candies with an anise-seed center are given to little kids. You then look for a godmother to buy the baby Jesus doll a fancy wardrobe makeover that includes open-feet Mexican Huarachitos and a gold-linked crown."

"In Mexico, you would do it during the late evening before the actual day. So on the offical day of celebration, the baby would wake up surrounded with candies and little gifts. And then, during dinner, we finally get to eat the Rosca de Reyes. There could be up to 4 teeny-tiny baby Jesus's baked right into it so be careful not to eat Jesus! You are to cut it up in small pieces and share the cake. Whoever is blessed with the baby-stuffed piece is the lucky recipient of a Tamale-Atole based dinner on the 2nd of February thrown in their honor. And that is all about the 3 Kings!"

She then continues to add, "and SOMETIMES...there are people who hide the baby doll, or even eat it! All to not have to throw a party!"

Well, there you have it. Straight from the source!

What about the bread?! Well, think of one continual, oversize piece of typical Concha (the most common form of Mexican Pan Dulce. If not a concha, then a piece of Filipino PandeSal braed. Still no? Well, ok...some King's Hawaiian bread then! Except a bit denser and richer, the bread is usually yeasted and made with whole or condensed milk and lotsa butter. There should be some sort of spice flavor to it. Most places use crushed pieces of cinnamon, kind of like the more popular Pan De Muerto? And then topped with the sparse stripes of sweet, crunchy strudel and extra chewy, dried pieces of prettily-colored fruit like figs, cherries and quince!

It's So Pretty When Its All Dolled Up With Egg Wash!

And of course...all in the shape of a huge 2-3 foot oval. With a piping hot cup of thick, Chocolatito Caliente to dunk it in? ...dayuuum.

I know down South during Mardi Gras, they also celebrate with something like this. They call it Kings Bread (direct translation even!) but don't know how they are connected. All I know it is equally bomb to eat. Although, there's of the more fluffy--cinnamon roll like--variety, glazed, sugared, then stuffed with maple, brown-sugar cream cheese filling.

Compare/Contrast: Mardi Gras Kings Cake Overflowing With a Cream Cheese-Maple-Brown Sugar Filling

I had the most exemplary of ones when I joined the SAVEUR Magazine offices for a staff lunch last year.

You can get these bad bready boys at just about any Mexican, South, or Central American bakery anywhere not in West L.A. They usually advertise with huge banners or opaque window drawings so just look for a cartoony king.

My mom has grown fond of the extravagantly buttery ones at La Favorita bakery. They have a couple of locations but I like to go to the one on Whittier Blvd. in front of Salazar Park aka. my old hoood yo! I literally lived in the neighboring storefront for a large part of my adolescence, well at least long enough to not get asked "Where you from!" from the local L.P.V'sters. Well, except one cold, metall-y time, but that is a different story.

But fear not Westsiders, La Monarca Bakery just opened a new Panaderia in Santa Monica a few weeks ago. The Rosca de Reyes will be available here all day tomorrow. you will pay a little more but at least you will get the jizz of it (ha, ha). Although, I will say that my mom went to La Monarca to give them a try and still ended up getting La Favorita. (She even brought back the sample piece they were giving out to rub it in my face!)

Ahhh Raaaaaaza!

La Favorita Bakery
3865 Whittier Blvd.
Los Angeles,
CA 90033
ph: 877-231-8168
(Inside Strip Mall)

http://lafavoritabakery.net/

La Monarca Bakery
1300 Wilshire Blvd
Santa Monica, CA 90403
(310) 451-1114

http://www.lamonarcabakery.com/

The Glutster's Top 10 Favorite Savory Eats in L.A of 2010 (What? Better Late Than Never!)

2011-01-01T22:41:00.000-08:00

So maybe after reading all of my other eating colleagues "Best of 2010" lists I decided to be a good little foodblogger and post my own list. So here ya' go, take these as they come. These are the places that impacted me the most this last year, mixed in with the places I found myself going on an almost weekly basis sometimes.

This list is comprised from my personal likes and eating habits, not new restaurant openings or what was hot or trendy. That being said...enjoy, it was a lot harder to compile this post than I ever imagined! Haha.

10

Ceviche Verde: La Casita Mexicana

Its not always on the menu, but when it is, make sure to bust the mission all the way down south to try this regional Mexican spin on the classical Ceviche. This dish even made Chef Ludo lick the plate clean and reconsider the seriousness of Mexican cuisine. The all-fish version (no filler ingredients like tomatoes and onions) is actually native to the coastal state of Veracruz and is marinated in a palatable sour sauce of Epazote, Cilantro, Lime and Chile Serrano. The crispy tostadas that you will devour with this fish are fried just minutes before you ordered your dish.

9

Crispy Tofu Balls: Starry Kitchen

I remember first reading about this L.A Foodblogger cult favorite and being curious as to why everyone made a big deal out of it. In my mind, I just pictured it, well...fried tofu balls. That was until I made it down to the opening party, where they were bringing out trays of the bright green balls. Apparently, the tofu is pressed, dipped in buttermilk, then battered in an ultra crispy layer of glutinous, green rice. And nothing goes better with crispy fried things than something creamy, here it is a few thick squirts of their Sriracha Mayo.

8

Hama Kama (Grilled Yellowtail Collar): Izakaya Haru Ulala

2010 was also the first year I was introduced to the illustrious buttery flesh of Japanese Hama Kama. It is literally the "neck" part of the fish, simply grilled with salt and served with grated radish. The skin cracks loudly as you dig in to its bone-in flaky meat. Its so juicy, all the clear fish juices run down the plate as you gnaw it down to the bone. Damn, I think I must have this dish after I finish writing this post!

7

Bahn Xeo: Veggie Life (Rosemead)

This is an old school favorite. My dad's shaman friend recommended this place to me maybe 3 years ago, I've been going back ever since. I have yet to find a better-- CRISPIER--version of this dish, meat or not. The fried crepe takes up a whole oval-size plate and it is crispy all over, not just the edges. It's probably all in the batter, the ideal balance of rich coconut milk, yellow bean flour and rice flour, with a couple of meaty dried mushrooms in it as well. This Vietnamese cousin of the omelet is stuffed with boiled bean sprouts and pieces of the latest state-of-the-art veggie Ham and more of those wondrous mushrooms. The lettuce that accompanies it is always fresh and abundant, same goes for all the aromatic Vietnamese herbs. The sweet, 'veggie' fish sauce will take some getting used to but you can always BYOFS?
...What? Ok, maybe you don't have to be as hardcore as me.

6

Korean Fish-Fed Duck: Sun Ha Jang

I was introduced to this place by the homie Neil Kwon to show me his favorite Korean spots in the city. The first place he took me to was of course, his aunt's restaurant! All the ducks sold on premises are raised on small fish, which makes for a flavorful yet ultra light meal. The fowl is prepared table side with lots of whole garlic that fry's in the extracted duck fat. The server will impress you as she dunks her finger in the hot fat with no burn or the slightest whimper. Whether you get the freeze-dried, thin pieces that will crisp up or the fresh meaty, moist option, you will be in for a treat. The lightly dressed bowl of shredded salad is endless and you will need it to make you feel better after eating probably 1/2 cup duck fat(at least). Yes, that includes all the oil soaked up by the fried purple rice they make you with all the leftover shimmering duck fat.

5

Pescado Sarandiado: Mariscos Martin (La Puente)

El Compa Chuy Tovar was the mediator between this invaluable La Puente local gem and I. Martin's specializes in Pescado Sarandiado, a notable staple fish dish in many Mexican coastal states. Here, it is magnificently prepared in the style of Puerto Vallarta, Jalisco and the fish of choice is a Red Snapper. A whole new definition to the term 'blackened', here the fish is rubbed with nothing else than a Red Chile adobo, unlike the differently tasty cultural norms of adding butter, mayo or oil that is celebrated in other states. Thus, the meaty flakes will therefore be a little more dryer but all the better to soak up their unrivaled "Salsa Sarandeada", the corequisite oil based salsa that is made from toasted chili seeds. I assure you, this is not the Chinese chili seed oil that is commonplace for dumplings but its damn close. A word of caution, don't go on a Sunday morning if you don't want to wait an hour for your table.

4

Falafel Combination: Wahib's Mediterranean (Alhambra)

A High School favorite, I used to walk/run here after long, lonely days at Gay-Hambra High School. While all the other kids would stop at Burger King, I kept walking further and would splurge on the awesomeness of their falafel combination platter. A Lebanese-meal-sized order that came brimming with their signature creamy hummus, chunky. earthy babaganoush, their tart house salad and of course 5 of their flaky, crispy, heavily spiced herbs of fried legumes. They are also a bakery with the best baklava I have ever had, anywhere.

3

Tom Kha Noodle Soup: Noodle World

Noodle World was another place I found myself frequenting on an almost weekly basis sometimes this last year. I'm surprised I didn't come here sooner. But no matter what else I try on their menu, I always come back to their Seafood Tom Kha. A milky, light coconut broth with just the right amount of fish sauce to be considered "aromatic" and not stinky. The rice stick pho noodles in this dish is never consistent in portion (sometimes a huge bunch, sometimes a baby fist sized amount) but no matter how much they give you, they will ALWAYS be al dente enough to make any Italian grandparent smile. The surimi is kind of weirdly sweet but the fish cakes are tasty. But hey! This huge bowl is only $7! PS. Cash only and ask for an plate of sprouts and basil 'pho setup' for no extra charge.

2

All-You-Can-Eat Lunch Buffet: New Delhi Palace (Pasadena)

I came here a startling amount of times for their daily $9.99 buffet during my first two years at PCC. And now that I took this semester off, I find myself trying to go for lunch every chance I get (but people exist out there that don't like Indian Food?). It's the veggie pakora's that keep me coming back. They are always crispy, and if they are not, all you have to do is ask and they will bring you a fresh batch right to your table. They use only chickpea flour here and their spice mixture makes them as addicting as a bag of Flamin' Hots. The house mint chutney is of the rustic, chunky, fresh mint variety, not the artificially bright, sweet stuff. Well, that and their smooth and creamy Spinach Saag to complete it. And on Wednesdays...they have all you can eat boneless lamb curry!

1

'
Spicy Miso Salmon Shabu-Shabu: Shaab

And last but not least (my absolute favorite) is... The Salmon Shabu-Shabu with Spicy Miso Broth at Shaab in Pasadena. Yup, believe it or not. Sure, the popular Shabu-Shabu house in Little Tokyo might be the winner when it comes to traditional beef (their Ponzu dipping sauce is nonpareil), but Shaab keeps it fresh with a "Doug's Salmon" option of Shabu-Shabu and their signature spicy miso broth. They are generous with the wild cuts of Salmon as well as the plate of vegetables. But the real reason I love this place is because of their signature sesame dipping sauce. Thicker, creamier and less sweeter than other places in town, the seed derived sauce screams out umami as you dip your vegetables in it. Also, you don't have to be tortured in an hour long wait before you eat. Come here for lunch or face the consequences of paying double for dinner.

Bonus! (Honorable Mentions)

Chinese Lion Peppers with Almond Skins, Honey, Soy, Violet Basil and Fig: Red Medicine

Shishito peppers are blistered and then dusted with crumbly raw almond meal. The odd preparation comes together with the brilliant pairing of soy and honey. Then cut through with the aromatic lemony-ness of the basil. The fig was there just for pleasant sweet kicks (although know "dates" took it place on the menu). Drama aside, this dish is bad ass. And what is even better is that you can get this creative dish until 2 AM.

Kale Salad: Elf Cafe

This place has kind of gotten forgotten in the L.A blogger-dom but its still packed with the locals almost every night. I took the carnivore tablemate here a while back, I remembered it had left a good impression the first time I went like 3 years ago when they first opened. And, they came through. In particular, we were both wowed by their raw Kale Salad. A heaping mountain of tender kale dressed with--what I recollect to be--ripe avocado, feta cheese, some other stuff and a lot of lemon.

La Feria Del Nopal 2010 Tomorrow! (Saturday, Dec. 11 2010 at Juan's Restaurante)

2010-12-10T11:58:00.000-08:00

(As seen on my article on LAist)

All Hail Healthy Cacti! La Feria Del Nopal Fest is Saturday

All hail healthy cacti! A festival in honor of Mexico’s green, staple vegetable is set to take place this Saturday at the three-month-old Juan’s Restaurante in Baldwin Park. La Feria Del Nopal will include over fifteen dishes incorporating the tart and tender vegetable, a recipe contest (must be submitted by 3 PM) and even a green carpet!

The chef/owner of the restaurant, Juan Mandragon is the Nopal luminary behind the event. A health conscious chef, he’s had the opportunity to cook for many celebrities like Oprah, Martha Stewart and Ryan Seacrest and Juan’s Restaurant is his first brick and mortar endeavor. His adoration for Nopales grew to its highest point when he used its medicinal qualities to help aid in his sister’s battle against cancer.

The menu for the restaurant is actually a joint effort with Rocio Camacho (Moles La Tia, La Huasteca). The special menu for La Feria includes things like a Nopal enhanced queso fundido ($5.99), an Ensalada Organica made of organic Nopal with a dressing of crimson cactus fruit that grows on its very paddles ($7.99), a Chia Seed Crusted Salmon ($13.99) and of course, a creamy Nopal Mole ($11.99). All these dishes only to aid as a vehicle for the thick, pliable green handmade Nopal tortillas that is on deck daily at the restaurant.

To quench your thirst, there will be quite the selection of Aguas Frescas. Including one made from raw Nopal and naturally sweetened with pineapple juice. There will also be chia seed based versions of Horchata and Agua De Limon that he sweetens with Stevia.

And for dessert? Yup! You all guessed it…a Nopal Flan!

La Feria De Nopal 2010 @Juan's Restaurante
Saturday, December 11, 1 PM -7 PM

My Recap of the "200 Years of Mexican Cuisine" Food Event On LAist

2010-12-09T13:24:00.000-08:00

Well, in my attempt to really start making a living out of this one day...I am two pieces in on my latest writing decision to start contributing to LAist. Whatever, I may not get paid but at least I'll get more exposure than I do by just writing for myself here.

It's also pretty awesome because they let me do this!

Double post!

It was a full church as more than 1,000 tortilla-loving Angelenos gathered at St. Vibiana's Cathedral last Saturday night. They were there not to eat a communion wafer but instead to celebrate 200 Years Of Mexican Cuisine, a tasting event put together by The Taste Of Mexico Association benefiting Heal The Bay Foundation. Just in time, as this year marked the bicentennial celebration of Mexican Independence…not to mention "Traditional Mexican Cuisine” making it to the list of UNESCO’s "Intangible World Heritage."

The Taste Of Mexico Association was formed earlier this year by the co-owner of La Monarca Bakery, Ricardo Cervantes. The spicy organization is made up of L.A's top Mexican powers: La Casita Mexicana, Guelaguetza, Frida and course, La Monarca Bakery.

"We have all known each other since we're in the same industry and have worked together on occasion before" says Cervantes, when asked about how the organization was born. "We simply want to promote and redeem authentic Mexican food."

The line to get in to the church party was an hour long and the lines to get food snaked all the way around the altar. "I'm very happy with the turnout, I think it was a great success” says Jaime of La Casita Mexicana. Despite the lengthy waits, people weren't really complaining once they finally got their regional Mexican nibbles. Although, I'm pretty sure the copious amount of line-less booze booths touting Tequila girls and unlimited pours had something to do with that too.

As always, La Casita Mexicana stole the show with masterful renditions of unique regional eats. Their table bared no free space in the least. It was stacked with 7 assorted Mexican cheeses that ranged from crumbly, aged Cotija Adobada to a milky, oil-brined Panela and a kaleidoscope-like selection of elusive Salsas. My favorite was the milky Salsa Blanca from Colima, made from chiles gueros and emulsified with olive oil. Aside from the queso and salsa fest, their paper plates were overflowing with 2 different types of Ceviche, Tamales de Huitlacoche and their Signature sweet Chile en Nogada.

But they weren't the only ones that came prepared; Fernando Lopez Sr. (owner of Guelaguetza) brought out the big tostadas as well, about a thousand of them to be exact. I can still taste the one topped with a crunchy fry-up of chapulines and still craving seconds of the one topped with Tortitas de Camaron (shrimp fritters) in Mole Coloradito.

Aside from the food and booze that flowed until the very end, the altar that day doubled as a colorful stage for Mariachi and traditional folkloric dancers.   "We were very happy with the turnout" says Ramiro Arvizu of La Casita Mexicana. The organization is already thinking of ways to better the event for next year and even hosting other Mexican Holiday events in the near future. They are also willing to add other restaurants to the lineup.

A "Magnum Crew" Pop Up To Take Place At Biergarten (Koreatown; December 13 and 14)

2010-12-07T20:53:00.000-08:00

I know I've been doing nothing but anticipatory posts these last couple of weeks but you guys will have to excus me as I am in the process of becoming legit! Ha, ha. Meaning contributing to legit publications and working on a legit website finally!

In the meanwhile. I will keep you guys posted with some cool stuff happening around town.

So the homie David Haskell (all around realist/badass who used to work at Bin8945, Le Cirque, Vertical Wine Bistro) is doing a pop up with Chef Joseph Mahon (formerly of Bastide) at the Glutster favorite, Biergarten.

The menu seems to be partly inspired by the Asian flavors with things like Carrot Curry Pudding, Coconut Soup with mussels, tapioca, cilantro, basil and pistou, Wild Mushrooms, White Soy, Sesame Rice Paper, Fried Chicken with bacon, radish, arugula, celery and buttermilk dressing, Confit Pork Cheeks with béarnaise mouse and a waffle surprise!

The 5 courses will be available for $56 per person. If you're a real hedonist, you'll probably upgrade to the 7 course tasting for an extra $10 more.

But the reason I myself will be going is just to see what the David-meister will pair up this time. I swear, the guy could pair a fitting wine with a bag of Flamin' Hot Cheetoes if he had to. He will have quite the tasty artillery on his side with wine, sake and Neil Kwan's (Biergarten Owner) extensive selection of 20+ craft beers on tap.

His drinks will run the bill an extra $54 (He will pair each course, same price for 5 or 7 course dinners).

Reservations can be made by emailing Neil Kwan at Neilskwon@gmail.com or by calling Biergarten after 4:00pm @ 323-466-4860.

After all, 'tis the season for Splurging que no?

UPCOMING BAD ASS WEEKEND ALERT: The Taste Of Mexico Association Presents "200 Years of Mexico's Cuisine" Food Event

2010-11-30T18:10:00.000-08:00

What better way to celebrate "Traditional Mexican Cuisine" finally becoming "a cultural treasure"

Since I didn't wake early enough to catch yesterday's press conference about the upcoming 200 Years Of Mexico Cuisine event (first "after-hours" experience at Koreatown; ugh), here are the details on L.A's first event celebrating regional Mexican food for a good cause.

(taken from press release)

WHAT: On Saturday, December 4, 2010, from 5–10 p.m., La Monarca Bakery—along with traditional Mexican restaurants Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana—will celebrate Mexican culinary and cultural history with the “200 Years of Mexico’s Cuisine” event, presented by The Taste of Mexico Association. The inaugural event—taking place at the Cathedral of Saint Vibiana in downtown Los Angeles—will offer attendees a taste of authentic Mexican specialties, including over 35 traditional dishes from varying regions throughout the country; premium tequila, beer, and mezcal tastings; Oaxacan dancing; a silent art auction and exhibit; and live Mexican music and mariachi band performances.

Ticketholders will have access to unlimited tastings from La Monarca Bakery, Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana. All participating restaurants are members of The Taste of México Association, including the organization’s president and La Monarca Bakery owner Ricardo Cervantes. Attendees may purchase tickets in advance at any participating restaurant or via The Taste of Mexico website. A portion of the event’s proceeds will benefit Heal the Bay, an environmental nonprofit organization dedicated to making Southern California coastal waters and watersheds, including Santa Monica Bay, safe, healthy, and clean.

WHEN: Saturday, December 4, 2010 | From 5–10 p.m.

COST: Tickets are $75 in advance and $100 at the door

Tickets can be purchased at www.thetasteofmexico.org and at all participating restaurants

WHERE: Cathedral of Saint Vibiana

214 S. Main St.

Los Angeles, CA 90012

ABOUT LA

MONARCA

BAKERY: Offering traditional Mexican breads, cookies, pastries, and cakes made from scratch daily, La Monarca Bakery provides an authentic panaderia experience utilizing the flavors and ingredients of Mexico. Founded in 2006 by partners Ricardo Cervantes and Alfredo Livas, La Monarca Bakery is named for the monarch butterfly, whose annual migration between the U.S. and Mexico symbolizes the bakery’s bridging of cultures with its traditional Mexican baked goods. La Monarca Bakery has three locations in greater Los Angeles—Huntington Park, East LA, and its newest outpost in Santa Monica. La Monarca Bakery is open 7 a.m.–9 p.m. daily, with baking beginning at 4 a.m. and continuing throughout the day. La Monarca Bakery is also on Facebook and Twitter.

ABOUT THE

TASTE OF

MEXICO: The Taste of Mexico Association was founded by a select group of respected Mexican restaurateurs with businesses in Los Angeles, each dedicated to enhancing and promoting the authentic ingredients, flavors, and traditions of Mexico’s cuisine. The association is currently comprised of business owners and chefs from La Monarca Bakery, La Casita Mexicana, Frida Mexican Cuisine, and Guelaguetza Restaurant. All founding members are natives of Mexico and are committed to using only authentic Mexican recipes, developed and prepared by chefs well-versed in the flavors and traditions of Mexico. For more information, please visit www.thetasteofmexico.org.

Looks like I'll be covering this event for LAist so hay nos vimos!

Not Selling Out...Just Want To Keep The Glutster Running: CityDeals (Going Half-ers With Profit Split!)

2010-11-30T15:56:00.001-08:00

The graceful realities of life have been kicking my ass lately. But 5 years later, I am still blogging my heart out about good ol' food/drink and still running the occasional late yellow light on my Vespa (maybe not two in the same week anymore though; I fought the law and I lost, ha ha).

I remain stubborn in my passion for food. I know one day, I will make a decent living off this. But until that magnificent day comes, I need to start hustling my shizz with whatever I have on hand now.

So here is the deal. A company called CityDeals hits me up a few times a week with whatever cool money saving deals are roaming around on their website. And the best part, they go half-ers with me (Well, supposedly, ha ha) with whatever you guys buy through my blog.

Most of what they offer is corporate junk stuff but there is no escaping it sometimes, admit it. And that is coming from a guy who would rather eat an apple and nuts at the market next to the fast food joint.

So click on link on top (hopefully I did everything right and it works!). There was a cool deal for IHOP breakfasts if your into that kinda thing. I used to, that's for sure, don't try to front. Oh yeah! And also, a deal on movie tickets for pinche Regal Cinemas.

Whatever, I could care less of what other people think. I have been blogging for five years and my loyal non-anonymous-commenting readers know that I'm down for my prose. It is just as strong as ever and like everyone keeps telling me..."this is just the beginning."

Yxta Cocina Mexicana: Ingredient-Driven Mexican In Downtown Los Angeles

2010-11-21T16:35:00.000-08:00

I finally got a chance to try out Yxta Cocina Mexicana this last Friday. Leave it to a personal invitation from humble owner Jesse Gomez to get me to commit to going at long last.

I noticed the place since the first time I passed by it while aboard the "Commerce Center" 720 Rapid Bus...that was nearly two years ago!

Yxta On A Friday Night: Crackin'

The unassuming facade is right on the corner of 6th and Central. As if this mattered, this part of town is also negatively recognized as "skid row". I dropped by on the later end of the dinner service and the place was still fairly cracking. The patrons ranged from the young locals residing in the revamped barker block nearby to young latino professionals just out for a good taco.

La Ofrenda: By Zacatecano Artist Rafael Coronel

Walls were adorned with contemporary Mexican art and on the ceilings hung low rising, swank chandeliers. In the middle of the dining room stood an inviting communal table, "Its the only table we don't move...ever" says Jesse Gomez as we sat down. Jesse Angel Gomez was born into the Mexican restaurant way of life. His grandparents opened up the Highland Park Mexican family restaurant, El Arco Iris in 1964. And as a result, Yxta is in its very own class of Mexican restaurants, a rare style that takes its roots from nostalgic Americanized "combination" platter set ups but evolve into high quality reinterpreted favorites. The menu is mostly masa antojitos but it gathers from his favorite regions of Mexico for its execution.

Uno De Al Pastor Y Uno De Asada: Salmon Creek Farms Pork

The pork for the Al Pastor is cut off a rotating spit and it is sourced from Salmon Creek Farms, a notable purveyor of awesome swine. And it is bomb, with charred juicy tidbits of both quality swine and grilled pineapple. Layered atop a soft handmade corn tortilla, this taco is my favorite Al Pastor taco in L.A at the moment.

Albondigas De Pescado (Cod): Fridays Only

Since I first opened up their online menu, this soup was the first thing that caught my attention. Albondigas is basically a meatball soup, the consomme is a rustic one based on tomatoes, garlic, onion and cilantro. My mom only makes beef or chicken versions, so I was intrigued these were made from fish instead. And they were just like my mom's actually, down to eerie similarities of the al dente squash/carrots and thick body of the broth. The balls were tender and moist, unlike overcooked and snappy shrimp albondigas I've had at other Mexican places in town.

Tostada De Atun: Sashimi Grade Ahi Tuna, Fried Onions, Chipotle Lime Cream

Another favorite of the night was Yxta's take on the typical seafood topped Tostada. Here, he fried his own tortilla to a puffy thick disk, topped it with ruby red Sashimi grade Ahi Tuna, some battered onion rings and a rich but zesty chipotle-lime cream. Together this bite was a complex one that covered all bases in the textural contrast game.

Enchiladas: Could Hold Their Own Against The Mole Monopolies In Town

The chicken for his Enchiladas de Mole comes from Shelton Farms but I enjoyed his smooth black Mole better. It is superior than other places in town, thick, good portion, and not too sweet. Although, my favorite sauced down concoction was the Enchilada De Verduras, tortillas filled with fresh corn, spinach and mushrooms then sauced down with his very own Mole Amarillo that he makes on premise (just like the mole negro). The yellow Mole shines through with an ethereal balance of chiles gueros, yellow tomatoes, yellow squash, nutmeg, cinnamon and just a little that ubiquitous pepper known as the Habanero.

Rajas: Mexican Guilty Pleasure Equivalent Of Fettuccine Alfredo

Jesse insisted on a order of his famed Rajas, julienne strips of Poblano pepper cooked with cream and corn. Ayy Guey, he was right! His rendition was light, al dente and spicy.

Nopalitos: My Bread And Butter

The only thing I myself insisted on trying that night were his Nopalitos, the famed strips of cactus that make every kid from central Mexico big and strong. I grew up on the stuff and it is how I measure any Mexican restaurant. If your Nopales is good, the Glutster is all yours. Here it kept up with the rest of the bad ass onslaught, reminiscent of my mom's, they are cooked in red chile sauce and braised until tender, not slimy or sour. Jesse told me the recipe is actually from a cook he had a while back, the family was "from Chiapas" he said.

Fish Of The Day: Mahi-Mahi

We settled on trying at least one main course. I had heard about his daily fish of the day specials. Today it happened to be a fat piece of fresh Mahi-Mahi. The cut looked beautiful with pristine criss-cross grill marks. It tasted even prettier. A simple rub of cajun spices was all it had but it was enough, nothing to veer attention away from the moist and fresh medium flakes of flesh. Shaven spears of grilled Mexican calabacita (squash) were its pedestal, spaced like the hands of a clock and charred under high heat. The sides were not to be fucked with neither, including his own burnished onion-spiked rendition of the classic grilled corn snack dish, esquite and a refreshing heap of warm lime cilantro rice.

Capirotada: Mexican Bread Pudding A La Moda!

I was happy to see Capirotada on the menu. The seasonal, sticky-toffee like Mexican bread pudding is usually eaten only during lent but I was known to freeze my mom's capirotada to eat it year round. I no longer have to do that since they have it on the regular dessert menu here everyday. The version here is made with the sturdy torta-standard-issue Telera bread roll and again...tastes just like my moms! Packed with raisins and spices, the version here is made a la moda with a generous scoop of the frozen heaven known as Cinnamon Fosselman's Ice Cream. More like frozen butter with fresh ground cinnamon on it to be precise, the frozen spicy scoop tastes like licking the innards of cinnamon roll (I went to High School just a couple blocks away from Fosselmans so I am no novice to its decadent icy gospel).

All in all, Yxta is an invaluable addition to the few, the proud...the Los Angeles Quality-Ingredient-Driven Mexican Restaurant scene. Places where you can go eat and be ok the rest of the day. The best thing of all is that this place comes served as is, unpretentious, family run and drama free.

Provecho!

Yxta Cocina Mexicana
601 S. Central Avenue
Los Angeles, CA 90021
Tel: 213-596-5579

Restaurant Hours
Monday-Wednesday: 11:30am-9pm
Thursday-Friday: 11:30am-10pm
Saturday: 5pm-10pm
Sunday: closed

Yet Another Freaking Post About The Awesomeness of New Sugarfish (Downtown)

2010-11-20T15:33:00.000-08:00

The irrefutable lyrics of the late straight edge punk band Minor Threat said it best: "We're not the first! I know we're not the last!'Cause I know we're all heading for that adult crash!"

Affordable Quality: Fish For All

Although in this case, I am talking about not being the first--or the last--to write about the pristine cuts of fish at the new Sugarfish in downtown. Google it and find out for yourself, almost all my fencing camaradas have already written about the place. And for good reason as I still think about the grand experience I had a couple of weeks ago.

I was invited to a media dinner and decided to take it up after a couple weeks of thinking about it. I will come clean and declare my love of all things seafood. But I will also come clean that recently I've been broke as a joke. So as my homies would say....fuuugg it eyy.

The reservation was for Friday at 8:30. And despite, the fact that it was at probably the most peak dining time of the week. I was quite surprised to know that Emanuele Massimini, the head manager of the joint, was going to sit with my older brother and I through out the meal. We both spoke vividly about sushi as he ordered the exact same thing as we did and ate everything we ate. "I eat this everyday, sometimes twice a day". It was obvious why the guy chose this profession.

We were asked how hungry we were and then I gave him the definition of GLUT-ster. Shortly after that, we were receiving the first dishes of the The Nozawa set meal, the biggest of the Omakase (chef's choice) menus.

The Nozawa consisted of:

A plate of Organic Edamame
Tuna Sashimi (Big Eye)
Albacore Sushi (2-pc)
Salmon Sushi (2-pc)
Snapper Sushi (2-pc)
Yellowtail Sushi (2-pc)
Halibut Sushi (2-pc)
Toro Hand Roll
Crab Hand Roll
“Daily Special” (2-pc)

I was pretty damn excited to try out the sushi of the famed studio city Sushi Nazi finally. When I asked Mr. Massimini about how his reputation became so, he replied "How would you feel if you got up every single day at 4 AM to pick fish and some guy pulls out his cellphone while you serve him your hard worked creation?!

Anyways, at first bite of the stuff I knew what he was talking about it.

Halibut Fin Sashimi: Sinewy Goodness

Man, what else can I say without reiterating what everyone has said about the buttery buttery and such? One thing I found interesting was his sushi rice which is served warm and "packed loosely", it had a faint Pilaf-like flavor to it.

Toro Hand Roll: Unfiltered Sake Of Course To Eat

Favorites of the night the delicate hand rolls lightly filled with Toro. We were instructed to eat these as fast as we could to preserve the high crunch quality of the premium nori seaweed they used. I did. Thanks Mr. Massimini for sacrificing your roll for my photo taking. He was happy that I was quick about it and luckily he is "still my friend", haha.

I vastly enjoyed every bite of everything that was served. I couldn't believe how soft and rich each and every cut of fish was. I must of needed less than an ounce of soy sauce through out the whole evening as most of the nigiri were already seasoned with whatever the chef thought was best to accompany it.

Being with my older brother who is responsible for my first ever experience with sushi actually (at Sushi Sakura on Westside). We basically ordered everything the whole menu after our set meal and STILL walked over to Drago Centro for some splendid dessert.

And now for the best part, yes I know my meal was hosted by them but even if it was not. The actual Nozawa omakase meal rings in at a astonishing $35-$38 for the whole freaking thing.

Using the Trader Joe's way (cutting out the middleman...man!) Sugarfish is making quality ultra-traditional sushi available to all, and dare I say it...an every day option? W

Well, "every day" is for many and one day for me hopefully, haha.

SUGARFISH Downtown Los Angeles
600 W 7th Street, Suite 150
( Corner of 7th & South Grand)
Los Angeles, CA 90017
Phone: 213 627-3000

Mon-Sat 11:30 am - 10 pm | Sun 12 pm - 9 pm

D.I.Y Kimchi: A Crash Course With Chef EJ Jeong of Cham Korean Bistro

2010-11-17T18:25:00.000-08:00

Do It Yourself!: Kimchi
Skeptical Youth sang..."I'm not to be the same 'ol Street Punk!"

And one of those indispensable ethics is the is the fundamental punk ethic of D.I.Y... Do-It-Yourself!

And this last Thursday, I was able to abide by that ethic as I was invited to make my own kimchi! By ways of a workshop hosted by Pasadena's Cham Bistro, I was taught the salty ways of Korea's revered staple food.

I Learn With My Hands

The workshop took place at the jointly owned !iT Jeans Factory aka. their kitchen headquarters in the industrial City Of Vernon. Other kimchi students included pastry chef Jashmine Corpuz, Gastronmy Blog, Deep End Dining, E*StarLA, Harriet Ellis of KCRW and Eastside Food Bites

You Can't Learn On An Empty Stomach!: Roasted Kale, Assorted Tofu Skin Pouches & A Seared Tuna Pop

Some pre-class snacks included some of their popular tofu pockets. Tofu pounded thin, fried and then brined with sweet vinegar encased rice topped with things like sweet seaweed, mulched Salmon and my favorite...kimchi topped with crispy candied anchovies. The roasted kale had a dangerously addicting salty junk food like thing about it, Jashmine Corpus swore it was fried, albeit salty as all hell--I wanted to eat more kale but couldn't due to its excessive saltiness.

Makgeolli 'Cham-tail': Pineapple, Agave Syrup, Sprite

But all the better to quench my thirst with their exclusive 'Cham-Tail' of the unfiltered rice wine goodness known as Magkeolli. It was mixed with pineapple, agave and sprite here. I found it a bit too sweet to my liking but fuuug it, still pounded it since it went well with the salty food to come.

Chef Professor EJ Jeong: Showing Us What's Up With Kimchi

I was in the first group up and stood fascinated at the intricate process of making this salty vegetable staple. I dunked and layered my kimchi with the chili rub as best as I can but it still did not compare to other peoples slathering skills....

Pre Mixed Kimchi Marinade

At the end of the crash course, we were treated to an ultra traditional plate bo saam which consisted of slices of braised pork shoulder, salted napa cabbage, sesame leaves, fermented chili paste, radish kimchi teeny tiny but salty as hell shrimp and a raw oyster.

A Meal For All Our Hard Work!: Bo Saam

I had underestimated those tiny raw shrimps as I slathered them on my makeshift sesame leaf taco. Apparently you are only supposed to use one or two, and then with that salted napa cabbage, salted fermented chili paste and oyster? By the end of the class I had imbibed at least 5 cups of water!

Persimmon Kimchi: Korean Equivalent of Mexican Chile Dried Mangoes?

Just when I thought I couldn't take anymore salt, they brought out some house made Persimmon Kimchi. I had never even heard of this but relished in the sweet, spicy and salty flavor of it. The pickling had rendered them slightly softer than their crispy pre-pickling texture so they were ultimately softer and just the right texture for me, no crisp nectarines or persimmons for me thank you very much! The recipe for these is the same as the following recipe for cabbage kimchi, the only difference is the removal of chopped shrimp.

Anyways, it was a pretty rad experience and I am eagerly waiting to pop open my jar of kimchi as soon as the recommended 20 days are over (14 days left!).

They are going to be hosting another kimchi workshop this Saturday for all you Kimchi curious readers out there.

Making Kimchi with Chef EJ Jeong

Saturday, November 20 from 11:30 AM to 2:30 PM

Cham Bistro R&D Kitchen (5251 S. Santa Fe Avenue, Vernon, CA 90058)

COST: $40 per person (Includes Korean tapas, a cocktail, and kimchi to take home.)

RSVP: Email kimchievent@chamkoreanbistro.com. Space is limited to 20 people.

Nonetheless, here is the recipe!

Chef EJ Jeong's Kimchi Recipe
Tong Baechu Kimchi (Whole Napa Cabbage Kimchi)

1. Wilting The Napa Cabbage

2 heads Napa cabbage
2 cups sea salt
8 cups water

Preparation And Procedure:
Trim the cabbage by removing any brown leaves on the outer layers. Slice the center of the cabbage’s stem 2 inches deep. Put your thumbs in the slit and pull it apart to divide it into two.

Soak all cabbage leaves in salted water for about 20 minutes. 20 minutes later, sprinkle the other half of the salt between each of the thick part of the leaves.

Cut side of cabbage should face up while wilting in salted water.

You need to rotate the cabbage in the bottom part to the top part every 2 hours. It will take 5-6 hours.

When it is ready, wash 3 times. Please be gentle and tender.

2.Marinate Kimchi

* 1 cup sweet rice powder
* 5 cups water
* 1 cup coarse Taeyangcho red chili pepper powder
* 5 ounces garlic
* 10 ounces Asian pear, peeled and quartered
* 9 ounces onions, peeled and quartered
* 1 ounce ginger, peeled
* 4 ounces Fresno chilies
* 2 pounds radish, julienned
* 4 ounces minari
* 4 ounces red mustard greens
* 4 ounces Korean chives
* 4 ounces green onions
* 1/4 cup Korean anchovy fish sauce
* 3/4 cup Korean salted shrimp sauce
* 4 ounces fresh shrimp, chopped
* 4 ounces Korean salted shrimp

Preparation And Procedure

Mix purified water with sweet rice powder, dissolving the powder until there are no lumps. Heat the water and rice powder mixture over the stovetop, stirring occasionally to prevent it from sticking to the bottom of the pot. When it starts to form bubbles, reduce the heat and stir continuously. Once the mixture becomes thicker and translucent, turn the heat off. The process from once the mixture is heated to when it becomes the correct consistency and color takes approximately ten minutes. Cool down completely.

Put onion, pear, garlic, fresno and onion in food processor, running the machine until they are minced. Add the produce to the porridge and along with the remaining ingredients, adding the shrimp sauce and anchovy sauce. Mix together.

Chef EJ Jeong’s Persimmon Kimchi Recipe

Ingredients
2 lb peeled persimmons
12 oz kimchi marinade

Kimchi Marinade
cup sweet rice powder
5 cups purified water
2 lb radish
4 oz minari
4 oz kat (red mustard)
4 oz Korean chives (thinner than Chinese chives)
5 oz garlic
10 oz Asian pear (peeled)
9 oz onion (peeled)
1 oz ginger (peeled)
1 cup Taeyangcho rd chili pepper powder (coarse)
1/4 cup anchovy fish sauce (Korean)
3/4 cup salted shrimp sauce (Korean)
4 oz fresno
4 oz green onion

Preparation And Procedure: How to Make Porridge

Mix puried water with sweet rice powder, dissolving the power until there are no lumps. Heat the water and rice powder mixture over the stovetop, stirring occasionally to prevent it from sticking to the bottom of the pot. When it starts to form bubbles, reduce heat and stir continuously. Once the mixture becomes thicker and is translucent, turn the heat off. The process from once the mixture is heated to when it becomes the correct consistency and color takes approximately ten minutes. Cool down completely.

Mix Together. Enjoy!

Thanks to chef EJ, Ricardo, Kimmy of Cham Korean Bistro and Kat for hosting an awesome event.

'Tis The Season!: Drago Centro's New Fall Desserts

2010-11-13T17:20:00.001-08:00

After 5 years of eating my ass off and writing about some of it, not just any mishmash of sugar and butter will make me close my eyes in tasty euphoria anymore. As if it wasn't hardcore enough to hail from a family of dedicated Pan Dulce and Chocolate enthusiasts, these last 8 months have particularly swayed me to sweet side of life.

Aside from the conventional "too sweet" component of desserts. Its the subtleties of these venerated acts organized decadence that have recently been brought to my attention. Taking into account things like the philosophy of it. What is the logic of the chosen ingredients? What is the reasoning of their processing choice?

And it is through this deeper meditations on our dearly loved sweet endings to meals that my affinity for fine dessert is all the more tenacious.

Spiced Hot Chocolate With Black Truffle Foam: By Jashmine Corpuz

So the elusive "O.M.G-Swooooon" dessert moment came to me yesterday at the bar of Drago Centro.

Just when I was beginning to wonder if I would ever experience it again. Leave it to the crafty ways of Pastry Chef Jashmine Corpuz to sweep me off my feet yet again with her refined execution of dessert and its ceaseless transience through the seasons.

It was a nippy night in downtown L.A and in front of me lay a pee-wee sized teacup filled with "Spiced Hot Chocolate with Truffle Foam" as Jashmine described it. My mouth nearly dropped in disbelief upon my latino form of clarification by reiterating the same phrase twice to confirm things ie. "truffle, truffle?!?!"

I took it upon my nose for sensual investigation and immediately felt like one of those cartoons where the character was being reeled in by the the nearby delicious aroma (in the shape of a hand!).

At first sip, I was hypnotized. I don't even think cloud 9 could have been as pleasurable as this lightly speckled tantalizing whip of treasured fungi. Upon deeper gulp, you would get the two layers of 7-Spice Chocolate. First the thin and milky part than the the stuff that dreams are made of...the thick bottom where everything would settle. Cardamon, cinnamon, green peppercorn were the only ones I was able to discern since they were pretty damn balanced with each other. It had been a while since my last "epiphany" food moment and I had missed the feeling dearly. I bathed in the textural contrast and sweet and savory interplays of it all and did a better job cleaning the tiny teacup than the most joshing of dishwashers would had done.

But I digress, this was only a special amuse for the things to come.

Coppa: Italian For Sundae! Well, Kinda...

She sent out her very own superlative rendition of that classic Italian dessert known as the Coppa. For the international dessert chumps out there, its kind of like an Italian version of a Sundae...made with Gelato of course!

Her version payed sincere homage to the gusty winds and earlier sunsets by way of the delicate slices of poached persimmon that sat along with creamy, Brown Butter Gelato, Brown Sugar Caramel, a crispy Pepita brittle and her very own Pumpkin Bread that she bakes herself from nearby Scarborough Farms Pumpkins

Pine Nut Crostata: Fried Rosemary, Goat Cheese Gelato, Prosecco-Pear Puree

It was a night of sweet awesomeness as she followed it up with a Pine Nut Crostata that was what a Pecan Pie would end up like if it took a vacation to Europe. The pine nuts were glazed and the crust dangerously flaky. The light goat cheese gelato just hinted of its goatiness. The pears were ripe and heightened with the crisp prosecco. And keeping true to her signature savory touch, a couple of sprigs of fried rosemary added its redolent crisp!

Taking the time to eat these edible sweet descriptions of the changing seasons, I was pleasantly reminded that 'tis the season! Turkey, spice and now...desserts just as nice!

Drago Centro
525 South Flower Street
Los Angeles, CA 90071-2200
(213) 228-8998

Desserts $9

Do The Popup! Gary Robins At Georgio's Cucina

2010-11-07T16:06:00.000-08:00

My weekly fencing club has become a sanctuary for me. For the last 4 semesters, not even the most snazziest of dinners, the most crackin of parties or free boozing of gigs would pull me away from the electric epee strip at Pasadena City College Its kinda the only form of exercise I get first of all but moreover, its just simply awesome.

But this last Friday for the first time ever...I cut it short.

North Hollywood On A Friday Night: Busting The Trafficky Mission

I had succumbed to the homie Eddie Hah and his invitation to go eat at this pop up in Studio City of this "3 Star, James Beard Nominee {chef] man!". The eager Eddie said he was "willing to drop four bills tonight".

I should say that this "guy" Eddie was talking about was actually the 3 star rated-- James Beard Award nominated--Chef Gary Robin's, formerly of the Russian Tea Room and the Biltmore Room, some pretty prestigious east coast joints back in their heyday.

Some Olives And Some Wine

We were greeted with a small platter of assorted house-brined olives, cakey wedges of 12 month Parmigiano-Reggiano. and a skinny glass ofLambrusco, a sweet sparkling wine. Our tables were almost ready.

I liked the feel of the place, felt cozy and romantic with mahogany tables and this bookshelf divider that gave it a real home-y feeling...too bad I was here with two other dudes.

The Scene At Georgio's

Apparently Eddie was not messing around, he ordered 85% of the menu immediately upon sitting (excluding all [filling!] flat breads).

Baccala Croquettes ($9): Starting Off With The Fried Stuff First Of Course!

The first thing that landed on our table were the Baccala Croquettes with this gushy Paprika Aioli and house pickled veggies. The little salt cod fritters were bomb, moist and creamy on the inside with a crispy sheen of rough cut golden brown bread crumbs that were all the better for dipping into the dangerously thick smoky Aioli. The veggies did their counteracting texture and tangy flavor thang.

Then came my favorite part of the meal.

Capesante: sea scallops with basil, pomegranate, toasted hazelnuts ($13)

Hamachi, serrano chili with Oro blanco grapefruit, ginger, crisp shallots $13

Thai Snapper Japanese horseradish, yuzu, green apple ($13)

My affinity for raw fish has really evolved from my opaque red Ahi tuna days. Crudo being a sort of Italian take on prepared sashimi, I chewed with careful attention to detail. And what can I say for his preparations other than dayum! The scallops being my personal favorite with its sweet and creamy flesh, simply lucid with the crunch of toasted hazelnuts and tartness of crimson red pomegranate seeds. The soft Hamachi was a fine balancing act with the fried goodness of crispy shallots and bitter grapefruit. And that sinewy red snapper gave into submission under the acids of yuzu and crisp green apple.

Now for the small dishes.

Duck Polpette (meatballs): soft polenta, rosemary marsala, sweet and sour cherries ($12)

Starting off with my favorite, the duck meatballs! They were suggested for us by three people that night at multiple times. And at first bite, I knew why. They were incredibly juicy and moist with a peppery, "cured salami" like flavor. I wonder if it is because they are made with foie gras as well?

Grilled Mediterranean Octopus: braised in white wine with cranberry bean, potato
salad and black olive vinaigrette ($15)

Yet another item that was recommended multiple times through out the night. Every one swore they were simply amazing and the most tender octopus they had ever eaten. And it was, not rubbery in the least. A winner with its light char marks and smoky finish.

Eggplant Agri dolce: roasted Japanese eggplant, green olive walnut
tapenade, aged balsamic vinegar $11

I wanted to like this one so bad but it ultimately proved to be just ok in flavor. The ends of the eggplant were still a tad undercooked, meaning tough and stringy. Not to say I didn't devour it still. My favorite part was the tapeanade, the dish's saving grace with its chunky texture and nutty, briny counterpoint to the mealy eggplant.

Funghi e Spinaci: sheeps milk ricotta, toasted pinenuts, sweet onions seared porcini ($15)

An unlikely favorite for the the dudes and I ended up being the thin and crispy rectangular flatbreads. All of of us giggled to realize that the crust was if not better than just as good as Mozza's. As if the flavor combination of toasted pinenuts and meaty mushrooms wasn't enough, I was really into the sweet and salty synergy flavor from the salty sheeps milk ricotta and sweet onions.

Pumpkin Gnocchi: black trumpet mushrooms, pancetta, tuscan kale, brown butter ($19)

By the primi section of the feast, I was still feeling good. Albeit all the dishes were pasta, I still dove in like if it was my first dish. My favorite of the ones we got were the pillowy soft pumpkin gnocchi. Rich as all hell but pretty much would break down on their own as they just dissolved in your mouth.

Mediterranean Orata: ligurian olive oil, garden beans, and lentil tomato salad ($33)

When it came to the secondi course of the meal, I was still a trooper and ate the set dishes with gusto. My favorite was the roasted Mediterranean sea bream aka Orata. Quite the presentation with the tableside carving and everything although I personally would had liked to pick and gnaw at the fish, there was still so much more meat! ha ha. The delicate white flesh was small flaked and moist, the best part being the salty, crispy skin of course!

Fennel Pollen Dusted Seared Big Eye Tuna : ricotta gnocchi, baby artichoke, red wine jus ($30)

At savory last (and I think the least!) was this plate of seared tuna. This was my first experience with that elusive food pixie dust known as fennel pollen and enjoyed its effect on the pristine quality fish. Although the texture wasn't as dreamy as I thought it would be, the lean fish was tasty. It was evident that the chef "woke up at 5 AM everyday" to go the fish market. I don't know about the dainty sides though.

Ahh, What The Hell...Let's Just Get All The Desserts Too!

By this point, we had eaten our way to a hedonist imposed delirium, a time in space when calories and satiation didn't matter. We were the last ones in the dining room and were surprised with a little dish of all the desserts they had to offer. The Olive Oil Polenta Cake and Pumpkin Crostata were the ones that I could still pleasurably eat. The olive oil cake with its substantial, cornbread-like texture burst with olive oil at every bite while the custard part of pumpkin was smooth, spicy and just stellar.

I really dug chef Gary Robins approach to California Cuisine, I liked his light adaptations of the seafood slanted menu, I liked how he stayed true to the renowned Italian concept of tasty simplicity, his style through out every dish. By the end of the night, this was just as good as having a conversation with him the guy.

Georgio's Cucina

(818) 985-1072

11992 Ventura Blvd
Studio City, CA 91604

Tuesday–Thursday, 5:30–10:30 PM; Friday–Saturday, 5:30–11:30 PM

*Gary Robins Will Be At Georgio's Until The End Of The Year

Pumpkin Beer And Punk! A Night Of Live Music At Biergarten This Thursday, Nov 4th 8:00 PM (Freeeee!)

2010-10-30T20:35:00.001-07:00

Punk, Beer Or Food? For Once, A Night Of All 3!

Introducing an awesome night of live music at Biergarten!

Both my worlds will clash this upcoming Thursday night as a few of my o.g high school homies (actually my age!) show Koreatown what's up with their true East L.A born-and-bred soulful sounds.

Dance Inducing and Fun Producing: The Shagrats

First up we have the twang spiked, psychedelic evolved sounds of The Shagrats! Boots (singer) and I used to listen to The Casualties and drink 40 oz since we were in Middle School man. They played at my 21st birthday party and tore shit up with their bluezy beats and fervidly synced power chords.

The Delirians: Do it steady! Rocksteady!

Second up are The Delirians. Anthony Medina (keys; organist) and I used to talk about cute girls--and teachers--back in my mocoso Garfield High School days. I've seen these guys evolve from fast and loud "Ska-Core" to the mellow and bouncy sound that they have now.

Also in the lineup is Anomalie & The Speakeasy Earth The powerful lyrics and catchy guitar shreddage of this one woman band has recently captivated me (meaning listening to her EP sometimes 5 times in a row, he he).

And last but not least, the guys of Backseat Bingo will be charming the ladies with their jocular lyrics and entertaining beats.

Sooo...shooot doooown! Have a beer (or 5) and bob your head at least!

First band goes up at 8! (hopefully!)
Freeeeeee!

BierGarten
206 N Western Ave
Los Angeles, CA 90004
Neighborhood: Wilshire Center
(323) 466-4860

Restaurante Doña Mary's: A Recipe For Atole Blanco & A Traditional Pit Stop Breakfast (El Jacal; Jalisco)

2010-10-23T15:23:00.000-07:00

I was finally in Guadalajara. I had caught a red eye and arrived at 5 AM sharp. The homie Chuy Nomas was to finally show me his beloved Tierra. We were off to his pueblito of Talpa as soon as he picked me up from the airport.

The Long And Winding Road: From Guadalajara To Talpa

It was the first day in my life where I didn't get a wink of sleep and no matter how beautiful the sierra scenery of Jalisco was...I knocked the fuuuck out! Only to wake up to an excited Chuy screaming "El espinaso del diablo!" as he sped through sidewinder, cliff-side turns with gusto and burnt rubber.

But I was quick to wake up as soon as we arrived to Restaurante Doña Mary's, a pit stop that Chuy and his family never fail to make in their 2 1/2 hour Talpa trek for the last 30 years. Chuy's great aunt is the actual owner of the place.

Breakfast Finally

Don't stop for any other places before this gem, no matter how much the vendors try to get your attention by clapping at you or fanning the thick steam from freshly brewed Atole Blanco towards your direction...

Atole Blanco With Piloncillo Brown Sugar: Mexican Insulation

It was about 9 AM and my L.A raised lanky body was no match for the the frigid morning frost of the Jalisco wilderness. I needed some calories fast. Luckily, my ancestry had me covered with Atole Blanco. This is what the parents of my great grandparents were raised on "to be big and strong" as my parents would say. It is a hot, thick beverage of blended dried corn and water. It is milky white, unsweetened but served with the freshest (moistest) cones of Piloncillo brown sugar you could find. I made this on my recent trek to Zacatecas from scratch and learned to appreciate its bland, creamy taste just as my great grandparents did when there was no milk or other food to eat. And it works! After sipping this, I took my puffy jacket off and felt some warmth in my body once again.

Only Hand Made Tortillas at Mary's: Hay Que Chikiado!

The lady was making fresh tortillas in the back and Chuy went on and on about their Cecina dried beef (used to be dried deer until the Mex. government cracked down hard on it) preparation but of course, I took the lighter route and decided on seeing how they prepared their Chilaquiles. Since, we are spoiled back in L.A with the crispy ones at La Casita Mexicana's version...

Chilaquiles: In The Style Of El Jacal, Jalisco

The plate arrived to reveal a yinyang of julienne crispy tortilla strips and and creamy refried local beans. All drowned in a pool of that zesty red chile sauce. The tortilla here seemed to be dry toasted rather than fried like at La Casita Mexicana. And these were only topped with shredded Queso Añejo, the same stinky, raw cheese that my aunt makes back in Zacatecas. I inhaled these just as I did the Atole and actually preferred this lighter version this time around.

"Did you guys stop at the Cecina at El Jacal?" asks Chuy's 14 year old cousin as I type this post. On to another 30 years!

Restaurante Doña Mary's
Carretera Amerca-Talpa-Mascota
El Jacal, Jalisco. Mex.
(Ask for Doña Mary anywhere in the rural town)

As Chuy would say..."Preguntando se llega a Roma!"

A Modern Recipe For Atole Blanco

Makes 4 Cups

Cooking Time: 30 Minutes

Ingredients:

2 Cup Masa Quebrada (Maseca Masa Harina dry Tortilla mix could be used ONLY if Masa is not available)
4 Cups Water

Directions:

1) Pour ingredients into blender, blend until smooth.

2) Place blended liquid into large pot, under low heat bring to a rolling boil while whisking constantly to mix constantly.

3) Atole is ready when consistency is the texture of a Hollandaise sauce. (20-25 minutes)

*Using dry Masa Harina is not how it is made in either Zacatecas or Jalisco but it is better than nothing!

"Sabor Y Orgullo Purepecha" A Night of Gastronomia Michoacana at La Huasteca Taking Place Oct. 28th (6 PM: $30)

2010-10-20T22:58:00.000-07:00

This just in!

Chef Rocio Camacho of La Huasteca Restaurant in Lynwood is doing her regional Mexican series yet again with a Michoacan edition.

There will be live music and 10 courses of Tequila. Along with a feast of unique Enchiladas Morelianas and the sweet corn, pillowy, pipe-sized Tamales known as Uchepos.

And the best part? She keeps it real...all for only $30.

Viva Lynwood!

La Huasteca
3150 E. Imperial Hwy.
Lynwood

(310) 537-8800.

A New Beer On The (Biergarten) Block: Pumpkinhead Ale - Shipyard Brewing Co.

2010-10-18T18:01:00.000-07:00

Man was I psyched when Neil called me up and told me about this! I have been waiting for fall to come again since the day after Turkey Day last year. I love spring greens and light flavors just like as any other picky, nutrition savvy Angeleno but there is something to say about cold weather and being toasty while eating spices by shaker-full. The aroma of cinnamon, ginger, clove, cardamom, nutmeg, clove, mace all never fail to titillate me and remind me that I have made it through yet…another year of beautiful life.

Ok, gay romanticizing done, now time for the beer breakdown.

Shipyard Pumpkinhead Ale: Tis’ The Season!

At 5.5 ABV, this beer is not what you would expect for a Fall Ale. Opaque orange and translucent in color, the foamy head was thin and disappeared fast. Its nose was also not as spicy as I thought it would be, smelling faintly of maybe cinnamon. A certain pastry chef I took as a guest swore it smelled like baking an apple pie, more specifically the step where you mix the cut apples and cinnamon sugar together.

At first sip, the mouthfeel was a darn tootin’ light one, reminiscent of a buttery amber ale or something but a tad heavier. The cider-like flavor brought back memories of downing one a many Martinelli bottles and thinking it was cool for looking like actual alcohol. There was only the subtlest flavor of spice, I would of liked more actually. But the bright side tradeoff is that its lightness in body allows you to drink more of it than a typical, heavier Fall Ale. Overall, would I pay for this and ask this by name? Well, yeah…but after I had a taste of other Pumpkin Ales first!

Brindis!

J. Gold's 2nd Annual Union Station Zocalo Speakeasy Cocktail Fundraiser And Finally Being Legal To Go

2010-10-11T18:09:00.000-07:00

What's The Password?: 213

Oh, how does time fly. I swear it was just a couple of months ago that I was on The New Yorker for not being able to attend this very event last year!

What can I say other than it was pretty cool, especially since I was asked by the charming Zocalo girls to cover the event.

I got there a little after it started as I had a long night of other destinations ahead of me. The password to get in was "213".

Braised Pork, Squash Flan, Smoked Sage Jus: Grace Restaurant

Despite my 21 year old stereotype, I dug into the food before the booze. Stand outs were the obvious, providence went all out and was serving the straight up good shit. Buttery pieces of Japanese Kanpachi Sashimi with a sliver of tendon and Vietnamese style fish sauced slaw. While Grace Restaurant (pictured above) went for comfort and served smoky, tender joy.

The drinks were awesome as well with my favorites being the conservative style of The Varnish's hand shaken Plymouth Fitzgerald. Simple with Plymouth Gin, lemon juice, sugar and Angostura Bitters but effective with its spicy, sour taste. Caña's "Cruzan Rum Ace Of Spades" was more complex and not bad at all neither, basically a Daiquiri with Cruzan 9 Spiced Rum and Cacao bitters.

A Twain Of Plymouth Fitzerald's: The Varnish

It was nice to see everybody in da' club all snazzed up in their speakeasy best but I made like a banana and split after a while, The Gears were playing a show at The Redwood and my jet white T.U.K faux dress shoes needed to be dirtied up a bit.

Salud! to Jonathan Gold for being bad ass and basically making me. And to Zocalo for keeping it real and supporting the scene.

Looking forward to even more controversial panel topics and even more eating and drinking next year!

Zocalo Public Square

Jonathan Gold's 2nd Annual Union Station Speakeasy Fundraiser for Zocalo Public Square Happening This Saturday (Followed By The Gears At The Redwood!)

2010-10-06T20:29:00.000-07:00

Busy As Hell Recently: But Still Finding That Time For Puro Pinche Pari!

Finally! A food and drink event that doesn't clash with my recent traveling schedule!

I'm proud to announce that I have been asked to cover this awesome event this year and will do so with utmost thirsty diligence! Pretty excited, I'm not going to front. I can finally attend these events that I'm pinche "legal". After all, it was this very event last year that landed me my mention on the New Yorker.

(Taken from Email)

This year, along with Jonathan Gold, we are celebrating the speakeasy style of downtown LA with cocktails by 213 (Cole’s Red Car Bar, The Varnish, Las Perlas, and Seven Grand), and nine of the finest restaurants in town (Lazy Ox, First & Hope, Come Ca, Providence, Jar, Rustic Canyon, Susan Feniger’s Street, Grace, and Rivera). We’ve also invited KCRW’s Garth Trinidad to spin music all night. Chef Ludo Lefebvre will be attending, among other celebrity chefs.

I know the ticket price ain't something you're used to (at $185 a person) but its not like Zocalo doesn't deserve it. Since 2003 these guys have been bringing interesting people and the community together to cover the deepest of topics. All free, they keep it real as a non profit. Not to mention the admission price is probably 1/4 the price of how much $ it would actually cost to all these big hitter bars and restaurants one by one.

As if the night couldn't get any better...all this followed by a show from The Gears at The Redwood at Midnight! Good thing The "Pirate Bar" is walking distance from Union Station. Wow, going to be a fun weekend indeed.

So...who's down?

Jonathan Gold's 2nd Annual Union Station Speakeasy Fundraiser for Zocalo Public Square

SATURDAY, OCTOBER 9, 2010 | 7:00PM
UNION STATION

GRAND TICKET CONCOURSE | 800 NORTH ALAMEDA STREET

LOS ANGELES, CA 90012

Click Here For More Info And To Buy Tickets

$185/per person

Non-Profit Employee Rate: $150.

Young Professionals' Rate: $125.
(Must be under 30 years old)

The Redwood
316 W 2nd St # 202
Los Angeles, CA 90012-3527
(213) 680-2600

The Gears (Midnight)
Poop (feat. Rikk Agnew from the Adolescents) (11 PM)
Symbol Six

Ataque Sonoro (Ataque Frontal Records. Brazil. 1985) The Glutster's Punk Vinyl Of The Day

2010-09-23T11:52:00.001-07:00

Introducing a new series I am finally getting my lazy ass to start writing, The Glutster's Punk Vinyl Of The Day will focus on reviewing every single vintage punk vinyl I have. Six milk crates to be exact, thanks again to my older brother who just gave me all of his old stuff he used to collect in the 80's. And well...someone has to keep this glorious stuff alive.

And now introducing the record that was that was my tipping point.

How Do You Say Fuck You In Portuguese?

Anarqia! Oi! Oi!

I remember when I first dropped the needle on this baby a few years ago and being dumbfounded, confusing it first for Spanish "casteLLLLLano". It was extra fuzzy than other records and the voice tracks of most songs were not the strongest. But I didn't care, at first sound untuned beat, I knew this was the essence of classical punk. Raw.

All the songs are fast, the overdrive levels on guitar are to the highest treble and bass is barely audible. Most of the songs are not in sync, the drums are played so fast that the rest of the band can't even keep up with. There are plenty of fast breaks going in and out with slow breakdowns. In other words, fucken glorious.

Catchy tunes like "Anarquia" by Garotos Podres (Side Antes) emphasize reinforced use of sing- along chorus's and keeps your head bobbing with the harmonious use of a turvy diatonic harmonica. While songs like "Trabalhadores Brasileiros" by Espermogramix (Side Antes) even have an advanced intro of a pre-recorded alarm chiming before the heavy chords swoop in and take charge. And I swear, there is a song here somewhere that mentions Feijoada!

All in all, this is definitely in my top 3 at the moment and is as good as gold for me. I wouldn't trade it or sell it for anything.

Punk Do Brasil!!!

Songs:

Tracks

Antes Side

1. Virus 27- reprecaos
2. Ratos De Porao- Condenado
3. Garotos Podres-Anarquia
4. Espermogramix- Trabalhadores Brasileiros
5. Aushwitz- Ignorancia Cega
6. Desordeiros- Progresso
7. Colera- Rebeldes
8. Grinder's- Skate Gralha
9. Armagedom- Super Projetos
10. Lobotomia- Faces Da Morte

Depois Side

11. Lobotomia- Lobotomia
12. Ratos De Porao- Cerebros Atomicos
13. Armagedom- Mortos De Fome
14. Espermogramix- Bombas
15. Garotos Podres- Eunao Sei O Que Quero
16. Auschwitz- Corrupcao
17. Coleraj- Vira Latas
18. Virus 27- Capitalismo
19. Desordeiros- Holocausto

Rick Bayless To Make Public Appearance In Los Angeles and Orange County (September 29th and 30th)

2010-09-22T12:07:00.000-07:00

Rick Bayless: Paparazzi Shot From My Red O Post (When He Was In Kitchen)

Despite all the recent controversy with the guy, he is still an invaluable part of my food youth upbringing (one a many Saturdays I would just stay in to watch his show Mexico: One Plate At A Time!)

After all, he did kinda make America open their eyes (and mouth's) to my culture's regional [although mostly Southern] Mexican Cuisine with his recent top cheffage. And anyone who aids with the arduous battle against the Taco and Burrito Mexican Food Stereotype in America war is o.k in my book.

That being said, just got word that he will actually be making two public appearances next week:

(taken from the email I received from)

Rick will be at Macy’s to share some of his culinary secrets and recipes. Of course, he’ll be sharing samples with the audience! After the cooking demo, Rick will be available to sign copies of his cookbook Fiesta at Rick's.

Admission to each event is $5 and proceeds will benefit local food banks. In Pasadena, proceeds will benefit the Los Angeles Regional Food Bank. In Costa Mesa, proceeds will benefit the Second Harvest Food Bank of Orange County.

Check out the details for the events below, and let me know if you'd be interested in attending.

Rick Bayless at Macy's Pasadena

When:

Wednesday, September 29
12 noon

Where:

Lower Level, 401 S. Lake Avenue
Pasadena, CA 91101

More information:

http://pitch.pe/89828

Rick Bayless at Macy's South Coast Plaza

When:

Thursday, September 30
6:30pm

Where:

Macy's Home Store, 3333 Bear Street

Costa Mesa, CA 92626

More information:

http://pitch.pe/89833

For both events, seating is on a first come, first serve basis.

A New Beer On The (Biergarten) Block: Alesmith Speedway Imperial Stout

2010-09-21T17:19:00.000-07:00

The Bier Commander: Neil Kwon

Introducing a new series I am starting up to share the underestimated pleasure of enjoying some good brew, "A New Beer On The (Biergarten) Block" will focus and romanticize on new beers on tap that Neil Kwon (owner and beer director of Biergarten) gets in.

Alesmith's Speedway Stout: A Dark Chocolate Shake Disguised As A Beer!

This time around it was the Speedway Stout from the highly acclaimed brewery, Alesmith. I've heard so much about this brewery from several of my camaradas and at first sip I then knew why.

He had tapped in to the fresh keg as soon as I got there, draining out the leftover ass of another popular Imperial stout into another pitcher. He told me the tag said it was made at the end of August sometime, this was the beer equivalent of freshly squeezed O.J or something.

Its intense, unabashed flavor hit me outta nowhere! At first sip of creamy head, it was hard to believe this wasn't a melted Chocolate shake or something. Pleasurably substantial enough to leave a thick beer mustache even a milk mustache would envy. Each sip could easily be confused with a bite into the darkest, most expensive chocolate bar you could buy. Flavors of extra toasted good espresso come out as well as you chug away at it. And believe it or not, still maintained with a light and crisp mouth feel. Ohh...that's why! This stuff is aged in bourbon barrels and brewed with actual pounds of coffee. Damn, Alesmith doesn't mess around.

Almost impossible to believe this well balanced bad boy somehow weighs in at a 12.0 ABV%

Neil had to wait more than two months to finally get a batch of the stuff and is only going to have this until it runs out. So, get on the speedway and....ah-ha! Thought I was going to use an ultra cheesy cliche clincher!

Alesmith Speedway Imperial Stout

$8.50 A Glass

BierGarten
206 N Western Ave
Los Angeles, CA 90004
(323) 466-4860

Open Everyday
5PM-12AM

Its Back: The 4th Annual Los Angeles Luxury Chocolate Salon At The Pasadena Center (Sunday, Oct. 10 2010

2010-09-20T11:54:00.000-07:00

Damn, this year flew by.

Chocolate: It Builds Communities

Excited to announce the return of the L.A Chocolate Salon going on at The Pasadena Center on October 10th.

I've covered this event since the very start. I was a in the taste panel last year and happy to announce that I will be gorging myself for the sake of chocolate glory yet again this year. It only gets bigger and better as each year passes by....

There are already over 35 Chocolatiers participating this year.

Divine Chocolate, Choclatique, Amano Artisan Chocolate, Essential Chocolate Desserts, Chubby Chipmunk Hand-Dipped Chocolates, Mignon Chocolate, Ococoa chocolates, Kika's Treats, Happy Chocolates, The Chocolate Traveler, R & R Chocolate Palace, Chocoveda, Marti Chocolatt, Clarine's Florentines, Amella Caramels, Moonstruck Chocolate, Suess Chocolates, Jer's Chocolate, The Toffee Box, Farm Fresh To You

Buy your tickets here for only $20

Pues, Hay De Sample Y Sample No Mas Hombre

The 4th Annual Los Angeles Chocolate Salon

Sunday October 10th 11AM - 5PM

The Pasadena Center
300 Green Street
PasadenaCenter.com

Introducing "The Chosun One" Burger At 8 oz : A New Korean American Fusion On Melrose

2010-09-17T15:27:00.000-07:00

The Chosun One: To Bless 8oz With Its Presence

So the homie Eddie Hah of 8 oz Burger called me up recently and invited me down to try this burger that he’s been working on. Apparently, 8 oz has a “burger of the month” deal and it was finally his turn to shine and show his acclaimed boss Govind Armstrong a Korean thing or two.

“I gained at least 8 pounds working on this burger” Eddie tells me as he shows up 2 hours before his shift just to show me his meaty fruits of labor. His apron is already stained with translucent meat juices as he plates up two of his latest renditions of it.

It was immediately apparent that this was not just any typical 8 oz burger. The wafting fumes of charred meat reminds me of one a many Korean BBQ’s feasts I’ve had with the guy. The layered creation takes two hands to handle. The buns are thick and pliable, lightly toasted and every element of a great burger is present.

Starting off with the spread. A super rich, freshly emulsified gochoo jang aioli that Eddie made his own with roasted sesame oil and only the yolks of the luckiest eggs. Next up is the food perfection that are the crispy bacon strips. They’re house cured here and adheres beautifully to the spread, giving a delightful BLT-like “brown, crispy edges” taste to every bite I took.

To add a little liveliness, Eddie pickled his own julienne daikon strips for his creation. They reminded me of those same pickled roots that garnish Vietnamese Bahn Mi’s but not as fishy. I should also mention he started pickling his own Escarole Kimchi for this burger too, which he purees and sautés to intensify its red chili flavor. The Kimchi is not the garlickiest or saltiest but it caters to the Melrose crowd, what do you want? They’ll probably like the familiar flavor of tangy mustard that Eddie smears on the bread too.

And finally, there is his proud patty. Coarsely ground with whole chunks of meat in tact, it is a 50/50 blend of both pork and beef. Scallions and Parilla leaf speckle the thick meat puck and there is a whole 6 1/2 oz of the stuff. Its to be eaten with caution due to its extreme juiciness. The patty itself is actually a classical Korean dish already and Eddie just burger-fied it by grilling it over open flames.

In the end, the burger delivers everything that Eddie Hah wanted in a burger. Unabashed Korean flavor but catered for a burger place on Melrose. He tells me he used to eat the patty in his youth between two slices of white bread as a snack, his family owned the late Sa Rit Gol Korean Restaurant (loved by gurus Mark Bittman and J. Gold alike), therefore he is no stranger to makeshift “Korean Fusion” dishes.

The Chosun One: And Its Beholder Eddie Hah

“What are you calling it?” I ask him. “The Chosun One” he replies.

"Wow" I replied.

"Eddie…your burger is now officially complete, go home and get some rest now".

8 oz. Burger
7661 melrose ave
Los Angeles, CA 90046
(323) 852-0008

Hungry in Cholula [2] (Puebla, PUE; Mexico): Blue Corn Quesadilla De Huitla Y Flor

2010-09-14T18:22:00.000-07:00

Una Quesadilla Chula De Cholula: Huitlacoche, Squash Blossoms, Epazote

With my appetite already ultra whet by that nutty Tejate, I was ready for a day of seizing (strike through) eating the day. Unfortunately, my dads eyes were full and gleaming, he had spotted the towns landmark church, Santuario De La Virgen De Los Remedios at the peak of the mountain. This meant I had to eat somewhere fast; his religious fascination timer was lit.

La Capilla Del Pueblo: Zeroed In By Pops

But the tarps never fail me. They started to show up in the near distance. Bright colored tarps set up anywhere in Mexico is like a flair shot in the air signaling vendors of some kind, more than likely they are going to include some sort of food. You will be enchanted by the Mexican work ethic as soon as you walk in to their shouting distance, go with you’re your gut or number of people eating at the booths…no matter how many rhythmic, trance-like “Amigo, Se Venden _________” chants you hear, feel free to pass on by.

Food Yonder: Hay Por La Esquinita

We hit the uphill entrance of the church, right in front of a full-on corner of Blue Corn Quesadilla action. There were three layers of vendors, I walked all the way in but decided on the first one in line…their Huitlacoche looked the least muddiest.

The End Of The Line: It Was Quesadillas or Nothing

We were sat and they took my order. It was to be my usual “de flor, Huitla y poco quesillo”, that’s poblano short order cook lingo for a quesadilla stuffed with Squash Blossoms, Huitlacoche and really easy on the Quesillo. The tangy, string cheese of Oaxaca that melts just splendidly.

Faster than you can say Huitlacoche 10x, my order had arrived.

Thin, Blue And Strapping: Las De Cholula, Puebla That Is

Its complexion was even, with delightful extra toasted splodges and a deep, blue sea of evenly cooked Masa. Steam gently exited the dense, blue tortilla as I picked it up and contemplated this gorgeous mother grain. Blue corn doesn’t just look more stunning but also packs a nutritional punch, filling you up faster with its bigger, starchier kernels than that of yellow and white varieties. Nonetheless, this study on masa was light and pliable.

It was delicately stuffed with the supple sautéed ingredients. Since Huitlacoche was up in the mix, there was also to be fresh, slender Epazote leaves stanking up the party with its taming, tantalizing aroma too.

Tear dropped dots of the pulpy green magma Salsa Verde completed this artful turnover. The huitlacoche tasted just how it looked, earthy, pronounced and strong. It was still attached to the infected corn kernels from which it was bore from/ dark. The squash blossoms were vegetal and springy tasting of faint squash, the total opposite of Huitlacoche. This pairing deserves to go up there with vanilla and chocolate, champagne and caviar etc. Serio.

La Guadalupana

And look at that, we ate these things so fast that my dad managed to catch a live Perenigracion all the way up to the church. This is when a bunch of parade all the way up to a church with a huge altar or frame of the Virgin Mary. Not an uncommon site in the motherland at all.

Hungry in Cholula [1] (Puebla, PUE; Mexico): Bate, Bate El Tejate!

2010-09-13T15:26:00.000-07:00

Bate, Bate El Tejate!

Our second day in Puebla was not going to be taken lightly in the least, our destination was Cholula. Again, the idea to come here was incepted by a particular art blogger of sorts. I was told I would like it and I took her word for it. Like our trip decision to Puebla, I went with an open mind, not having any idea what would be waiting for us when we arrived.

We stepped into a Combi, old Volkswagen bus’s whose vintage fate is revamped as a mini public bus with a daily fixed route. The drivers of these makeshift public vehicles drive with elegant gusto as they weave nonchalantly in and around the larger Camiones.

We were told to catch one that slated the opaque location placard bearing “Capu”, the name of the main bus terminal (Camionera) of the city. “Pero el que entra hasta dentro porque hay uno que te deja a una cuadra.” So there was one that dropped you off a block away apparently too?

A Roaming Camote On The Bus: Cooked In Honey

Once inside Capu, we were oriented to the local terminal of bus’s--to the left of the bustling station--aside from the national terminals. We embarrassedly asked around and found our bus, not before almost departing on a wrong one though. The ride over was shorter than I though, about half hour. It didn’t hurt that my socialite of a dad had made friends with a vendor who sold honey’d goods in the style of San Pablo, Puebla.

The trip was now short and sweet thanks to sweet potatoes, figs and apricots all braised in wildflower honey, an acquired snack way past the point of cloying. My dad ate one whole without water, milk or anything just like that. This was his version of being a kid in a candy store.

Cholula: Que Chula!

The ambiance in Cholula was a more serene one than that of downtown Puebla’s. And word on the bus was that the annual feria was in town, meaning booths and vendors increase at least tenfold. And it was evident as I walked down the street and saw a girl whipping up a chocolaty, foamy storm. Her sign read “TEJATE”. Ultra score.

Girl Meet Foam: Boy Has Foam Mustache

I asked her just to be sure. I’ve never seen such a voluminous head of foam.

Tejate: The Frappuccino Of Pre-Hispanic Mexico

Tejate is Horchata’s cooky, cacao based cousin of the South. Getting its fame in Oaxaca, this is the pre-hispanic Mexican version of a Frappuccino. A base of toasted corn, cacao, sugar and the black pit of the Mamey custard fruit are all ground and made into a chocolate-milk like substance. There are other regional renditions of course, like the one I was about to imbibe had some toasted fava beans. Whatever the chosen solids are, it is ultimately whipped until a thick layer of foam forms.

Tejate’s foam is a product of natural fat separations of the cacao and toasted corn, this fluffy stuff is hard-peaked enough to satisfy even the most nitpicky of Venti consumers.

With my Tejate mustache in full sheen, I spotted some dark blue disks being griddled in the distance.

It was time for a typical lunch in Puebla, Blue Corn Quesadillas….

Pan De Zacatlan (Puebla, PUE; Mexico): A Taste Of A Mountain Village In Downtown Puebla

2010-09-09T08:19:00.000-07:00

Roaming The Night In Puebla

We had decided to stay an extra day; it was ‘too late’ to leave now. But the fact of the matter was that my father, little sister and I all fell deeply in love with Puebla. We all came not knowing what to expect. None of us had been before and they all came because of me. And the only reason I came was because a certain someone would always share such gleaming stories of Puebla and its beloved dishes.

We found a cheap hotel in that same corner where Mi Ranchito was at, which also happened to be right across the street from that intriguing bakery I mentioned in the review. I went to sleep early that night just to wake up even earlier. I was to have a breakfast of bread, glorious, tender...fresh baked bread.

Pan De Zacatlan: A Taste Of A Mountain Village In Downtown Puebla

Mexicans of all walks of life take sincere pleasure in daily fresh baked Pan Dulce, its even instilled in our religious upbringing that most of us grew up with “Danos hoy nuestro pan de cada dia” (give us today our daily bread). With coffee, it serves as a satisfying breakfast, an afternoon snack, even as a dessert course after dinner. Be it a crumbly, corn meal based polvoron (shortbread), a soft and pliable Cuernito (Mexican Croissant) or an extra-decadent cream filled Empanada we just can’t get enough of the sweet, bready stuff.

Crusty Bolillos: Begging For A Torta Destiny

Empanadas: Savory Too!

The Mexican Bakery Classics: For Everyone Else

Walking in, this bakery did not seem too different from any other Mexican Bakery at first glance. With the classics like Orejitas, Mil Hojas and even the nouveau Mexican Bakery Donuts all presented first.

Pumpkin Seeds, Sunflower Seeds & Amaranth Grains: The Health Food Section

Although, this was one of the few bakeries that included whole grain renditions with toppings of toasted nuts. This stuff is known as productos naturistas in Mexico and usually means stuff with no sugar, whole wheat etc. I am a consumer of these products, it was the first thing I picked up with the standard-issue bakery tongs, I put it on my aluminum tray and kept walking.

Gusanos: Stuffed With Zacatlan Cream Cheese

Right next to the cashier was the regional “relleno de queso” breads from Zacatlan that the bakery advertised. There was only one since I went so damn early. It was called a gusano (larvae) even if it looked nothing like one. It was ridged with a texture somewhere between a cakey scone and a crumbly cookie. A paper thin layer of cream was what made this pastry special from the rest, slightly sweet but tangy more than anything, This was no industrial bavarian cream 'cream filling' that is the U.S standard for cream filled goods. The other pumpkin seeded cookie I picked up wasn't as crumbly as I would of liked it. But I nibbled on only the edges and seeds on top and went on with my day.

My curiosity was solved and it was time to cast savory sail to Cholula...

Pan De Zacatlan

Right on Corner of Avenida 4 and Calle 4 in Downtown Puebla.

(In front of Mi Ranchito)

Cemitas El As De Oro (Puebla, PUE; Mexico): The Prideful Sandwich Of Puebla

2010-09-07T10:00:00.000-07:00

Hungry In Puebla: An Ants View

Uneventful lunches only make the next meal all the better. With that in mind, we walked around Puebla like no other that day. Aimlessly of course, after all, it is the best kind of walking when new and nothing to do in such a beautiful city.

Snacking Is A Way Of Life In Mexico: Nuts, Toasted, In Toffee, In Chile; Sustaining

Noooo!: A KFC In Paradise? (What The Hell Is A ‘Krushem’?)

Falun Gong In Puebla

Keeping That O.G Style: Inside A Colonial Home In Puebla

We eventually stumbled into El Zocalo. It was filled with older couples who brought out their kids for some fresh air and younger couples who glowed as they walked by with hands bound tight.

El Zocalo De Puebla

Puebla Is Ready For The Mexican Bicentennial: 200 Years Of Tortillas

It was the type of scene that only seemed to come true in movies. I sat down and took it all in. Even my dad decided to enjoy the moment, while getting his boots shined by a local bolero, (shoe shiner).

Pops Getting His Botitas Shined!

Knowing of my disappointed meal earlier, he asked around—while embarrassingly charming several girls at the same time--and found out where the local Mercado was at. This was the first time I saw him make food a destination. Puebla is magical.

Mercado Venustiano Carranza: Talk About Old School Mexican First Names!

Tropical rain started to pour down on us hard during our hackneyed quest for the almighty Cemita but 18 blocks later we had found the local produce Mercado. We were fast to scurry in for a shelter of a sandwich.

Sneaky Shot Inside El Mercado: Vendors Don’t Like Cameras Apparently

It was rather late and inside it was almost the end of the Mercado workday. The raw meat at the carnicerias that once hung lavishly on kitchen twine was all sold out, the produce at the verdulero stands was starting to brown and lose their sheen. But fortunately, the food area was still in full, blaring steam.

I was quickly reprimanded when trying to take photos of this area though, like so many other times already in this whole trip.

Just imagine the total opposite of a mall food court, a labyrinth of small rectangular booths right next to each other all selling the same things. The heckling vendors trying their hardest to get you to buy some of their food, overwhelming at first. The best thing is to go with your gut and just sit down wherever. I have painfully learned that it’s really a 50/50 chance with these situations. Sure, there are a couple of things to look out for if you can. Things like which booth has the most people, which booth has the freshest looking raw ingredients and of course…which booth has the most tantalizing aroma. But all this is hard to assess when under the trance-like state that is induced by the combined, harmonizing rhythmic sales chants of all the vendors.

We finally settled on a booth called El As De Oros after one of the chants from the sales guy said “si no te gusta, no la pagas!” (If you don’t like it, then you don’t pay!). My dad told the guy “tu si eres buen vendedor” (you really are a good vendor) and immediately sat down.

Cemita De Barbacoa: This Was Imminent

A Cemita Poblana is required eating when in Puebla. It is not just a sandwich but also a symbol of convenient bounty and a working class society. A copious sesame seed studded roll is baked hard. It is then sawed open and stuffed with Puebla’s plethoric pride and joy of plentiful proteins. Fried Beef Milanesa that is pounded whisper thin and delicate is the peoples favorite and most widely available, while other fillings like chicken, braised pork leg, pork skin, pork etc. are also popular.

No matter which filling though, a generous layer of “Queso Oaxaca” (Quesillo) will always be a corequisite cheese to the meat. That, as well as thick slabs of ripe, creamy avocado, the option of pickled Rajas or smoky Chipotle peppers and the local acrid herb of Papalo, which I once described as 'tasting like ammonia and deer piss'--will always be in your sandwich declaration.

The Cemita Strata/b>: It Comes Strapping At El Mercado Venustiano Carranza

I decided on the braised lamb Barbacoa Enchilada as my protein since its my favorite back in L.A. Lamb is called carnero over here, and its essentially the same red chile marinade that goes in those afore-posted Mixiotes I got at the earlier Ahuizotla Tianguis.

The toasted roll’s bready guts had to be ripped out in order to make room for the filling. It must of came with more than a half pound of meat, but it was finger-tender so I wasn’t complaining in the least. They weren’t shy with the Quesillo and rest of ingredients neither. Although I would have liked the bread to be softer, it would probably collapse under the strapping weight of the fillings. It’s hard to believe that one person averagely finishes this. My little sister and I both went rabid hyena and let loose on it but there was still enough leftover to make an average, boring sized sandwich.

I pleasantly burped Papalo the rest of the evening.

Cemitas El As De Oro
El Mercadeo Venustiano Carranza

50 Pesos Per Barbacoa Cemita

Restaurant “Mi Ranchito” (Puebla, PUE; Mexico) Local Approved Comida Corrida

2010-09-06T08:43:00.000-07:00

Hungry In Puebla

The ice cream earlier had bought me time to investigate the local food scene and roam around aimlessly just a bit more. But the sugar high was fading fast and I needed to get something in my system ASAP.

Mercado El Parian: Handicraft Market And Valuable Local Food Info Source

Not before my family stopped at the local artisan handicraft market and bought a bunch of trinkets though. But as they bargained, I got valuable recommendations from the humble vendors about what they liked to eat them selves. Two people told me about a fonda (small place to eat that specializes in home style local cooking) they said was good and affordable called Mi Ranchito…it was settled.

Restaurant Mi Ranchito: Local Approved

The glossy window with handwritten letters looked inviting. Inside, the owner was having lunch with an old lady and got up to seat us.

Mi Ranchito: A Calmer Life

We were handed the menus. Usually, Fondas will specialize in basic and affordable, multi course meals. Usually 3-4 that include a soup, a starch (rice or pasta) and then the main entrée with protein and veggies, drinks and desserts are interchangeable depending on the fonda. The menu changes daily with whatever is in season at the Mercado and whatever the cooks want to make.

Talk About Rotating Menus

My dad was up front and asked our ownder right away “what foods on the menu were specifically ‘Comida Poblana?’” In the sternest of voices, he inflated his chest and murmured “pues los Chiles En Nogada and Pipian Rojo Con Cerdo. Without even looking at the rest of the options on the menu, that was that.

Before everything, there was bread.

A Moment For Bread

I was quite excited to nibble on the breadbasket that was on everyone else’s table. But it proved to be a little stale and dry, probably not fresh from that day. Quite a shame too since there was a bakery from Zacatlan directly across the street.

The soups were served first. We got both soups that were on the menu for the day.

Crema De Broccoli: Smooth and Thin

Making a pureed soup is not new in Mexico. A way of pleasantly stretching out product usually, I didn’t care too much for this cream as it had a little too much water in it to stretch it out and not enough broccoli or milk/cream.

Consomé De Camaron: Made With Dried Shrimp

This broth-based soup was the better option today, especially with the added accoutrements of lime, minced onion, cilantro and local serrano’s. The dried shrimp added much depth and texture due to the edible skin.

We were then served the starches. Again, we got both options available.

The rice came in huge clumps instead of a neat pile. It was serve at room temperature. Although I knew this was normal and did not mind, my dad sent it back to get re-warmed. I had never seen him do that. It was not bad but nothing special, just there to be eaten with the food.

Spaghetti Alfredo?: Out Of Nowhere

Surprisingly, the spaghetti came in a blandish cream sauce. It was super overcooked and broke with every forkful, just like my mom used to sometime make it. Think it has to do with our belief in “sopa” always cooked in a soup (Spanish for pasta). My dad ladled some chile verde all over it and deemed it ok.

It was finally time for our mains. We got every option as well.

Cerdo En Pipian Rojo Poblano: Complex With Clove Tender

This dish came first and it was the best thing of this entire meal. The pork spare ribs were tender and adhered nicely in the complex pool of smooth spices and nuts. Clove was the prevailing flavor tasting sweet because of it but with no actual sweetness in the dish.

Chile En Nogada: The Other Crowing Jewel Of Comida Poblana

Quite possible Pueblas most famous dish behind Mole Poblano, this dish is advertised and chanted at you by every single place to eat in the city. You will see blown up pictures of it in every window when pomegranates are in season. The dish is essentially a old school ‘haute cuisine’ from old school Mexico, prepared by Spanish nuns for priests dating all the way back to the 1800's.

The dish is essentially a type of “Chile Relleno”. A stuffed Chile (Ancho) Poblano that is “capeado” (battered in whipped egg) then fried. But here the filling consists of ground meat (pork or beef usually) that is cooked with things like candied cactus (Dulce De Bisnaga), raisins, apples etc. It is then topped with a sweet cream sauce inflected with ground pecans and generously sprinkled with pomegranate seeds. This is basically Mexico’s answer to medieval savory mincemeat pies.

An acquired sweetness for my family and I, I liked the version at La Casita Mexicana a lot better. This one was still stone cold on the inside and just not balanced. The cream sauce was killed by thinness too.

The last dish we got was their filete de Pescado.

Filete De Pescado At Mi Ranchito: Fish Milanesa Maybe?

The filleted fish came heavily breaded and was served with scant servings of refried beans, watery ‘guacamole’ and 4 strips of iceberg lettuce. I actually didn’t mind this dish since Pueblas breading and frying technique is quite masterful and tasty. Ever had Milanesa? Well, think of what it would taste like if it was made with fish.
Lastly, we were served a dessert course.

Fresh Guavas In Syrup: Does The Job

Fresh guavas were cooked in simple syrup and served as is. Appreciated that the guavas texture was retained. Love those violently crisp seeds!

Oh well, you can’t win ‘em all. Was not going to let this experience phase me in the least!

Next...how could I leave Puebla without having a Cemita Poblana?

Mi Ranchito, Right on Corner of Avenida 4 and Calle 4 in Downtown Puebla.
In front of Panaderia Zacatlan and right next to an OXXO convenience store.

VillaNieve (Puebla, Pue; Mexico) ¡Helado For Lunch!

2010-09-05T14:31:00.000-07:00

An Afternoon In Puebla

It was our 3rd day in Mexico and we were to waste no time, we were off to Puebla. We arrived at the Centro Camionero ‘Capu’ at 15:00 sharp. We took an ADO bus from Centro De Autobuses ‘Del Norte’ that left at noon and it was a rather scenic ride over, curvy toll roads surrounded with thick greenery of all kinds proved to be my endless entertainment all through the trek.

Corn Fields Forever

Upon arriving to Capu, I was nothing short of famished by the enduring drive. I had a breakfast of Mexican champions too, some leftover broccoli-like Huazontle fritters my uncle made me the night before. But I was in Puebla, and my mind tends to always over rule my stomach in matters like these.

Homemade Huazontle Fritters

We asked around and got directions to how to get downtown Puebla. I hadn’t done much research for where to eat so I was on my sans-technology own. I tried to make due with asking some of the local handicraft vendors on where they liked to eat but the places they had veered me to were more of the touristy type of places. I came for the food of the people.

Locals, Don’t Do Me Wrong Now

But my metabolism is that of a little boys and I had to get something in my system fast. Luckily, I had spotted this silver signage touting “VillaNieve Desde 1958” in that same touristy area (San Francisco) so decided to whet my appetite with a scoop of local ice cream. I think its actually a chain but I figured it had to be good since their was nothing but guys my age who were sharing Ice Cream with girls outside.

VillaNieve For Lunch

Inside, the layout was built like a traditional gelato shop. The mounds of frozen happiness were shaped thick, high and curiously carved with the water based ‘nieves’ on the right side and cream based ‘helados’ on the other.

A Gelato Shop In Puebla

It was overwhelming and I sampled away until the girl at the counter gave me the stink eye but I decided to stay on task and get a cup of Tamarindo nieve while my little sister took the more luxurious route and got ‘blueberry’.

Tamarind and Blueberry: Sibling Ice Cream Rivalry

Oh man was this stuff rich. I don’t know how they do it but just like sorbetto’s, this water based stuff was damn creamy. I was happy to see small remnants of mashed tamarind pulp in my scoops, and it was actually quite tart. But behind the tartness was enough sugar to almost stun my tongue. My sister’s blueberry was like 10x as rich as mine, with the texture of melted rubber and frozen butter. A little strength was needed to scoop out the stuff, crazy thick! It reminded me of the customary Buenos Aires Helado that Argentineans indulge in daily when I was there.

VillaNieve Viscosity

The ice cream probably had as much calories as a full meal but I was still hungry and it was time to get serious about lunch. It was time to hit up a fonda.

VillaNieve

4 Callo Oriente
Ciudad De Puebla
(Inside Plaza of Convento De San Francisco De La Ciudad De Puebla)
Mexico

The Thursday Tianguis Hustle: Mixiotes For Breakfast (Ave. La Naranja; Ahuizotla, Mexico City)

2010-09-02T19:46:00.000-07:00

The Thursday Tianguis Hustle: Ahuizotla, Ave. La Naranja

The Mexican Worth Ethic

It was the first morning of the trip and I was up by 5 AM sharp, my dinner was not sufficient enough to last me through out the loud and humid Mexico City nights. Luckily for my hunger-insomnia though, we had arrived the day before the neighborhood’s weekday Tianguis, the neighborhoods street bazaar. Part farmers market, part street food and part swap meet, this is a market that slangs everything from bulk, brand-name cereal to fresh--rigor mortis stiff--chickens.

Cereal Surplus

Get Your Fresh Chickens Heere!

This particular market is a lot bigger than what I remembered it to be, almost 6 blocks in length and trickling out towards each intersecting block as well. Its stands ran the epicurian gamut. There were stands that sold regional specialties like earth oven burnished sweet potatoes from Queretaro, Mexico and even one that bartered quite possibly every possible Mexican pork forcemeat product available.

Burnished Sweet Potatoes All The Way From Queretaro, Mexico

A Pork Precursor For Things to Come

But a ‘taco de ojo’ (slang for “eye candy”) is one thing, it was finally time for my first taco of the trip.

Hidalgo's Mixiote Signage

I had spotted a booth that flaunted the magic word: “Mixiotes”. Bingo!

Lamb Is Always The Best Gift To Unwrap

A mixiote is essentially a chile-rojo-adobo marinated chunk of bone-in meat that is wrapped individually and then braised until its to die for. Popular in Puebla and just about every other Southern State, the usual wrapper is a Maguey stalk (just like Barbacoa) and usually a gamy meat like lamb, goat or rabbit is the protein of choice. Although, its not uncommon to find them wrapped in parchment paper or aluminum foil in contemporary executions made for the masses such as here.

Mixiote Consome

These guys came all the way from Hidalgo just for this market and the pile of wrapped meats was steaming up a storm. For 45 pesos I got ½ a Kilo and a ‘free’ consome, a broth made from all the precious drippings of the roasting flesh and powerwalked back to my uncles apartment structure.

My First Taco of The Trip: Mixiote De Hidalgo With All The Fixin's

I constructed my own taco from some fresh Nixtamal tortillas my uncles had just brought. I was generous with the fork-tender shank I was lucky to get, then applied some pickled red onions, green chile and red morita chile. Then finished off with a sprig of hyper-aromatic Mexican Cilantro I had picked up from an old lady on the way home.

It was simply a revelation.

Tianguis De Ave. La Naranja, Ahuizotla. Nacaulpan. Mexico City. Thursdays 11Am

Expo Comida Latina And The Western Foodservice & Hospitality Expo 2010 (Los Angeles): Tasting The Latest In Food And Drinks

2010-08-26T15:36:00.000-07:00

That'a Way Maaan

Last week I was lucky enough to get a last minute invite to the Expo Comida Latina and Western Foodservice & Hospitality Expo that took place at the Los Angeles Convention Center. The email came on the actual weekend that it was taking place! BUT unlike any other expo that would had only been around for the weekend, this expo stayed around until the food service sabbatical aka as Monday! Bless the dedicated, hard working few who work through those weekends! I was able to make it on Monday.

It Was Crackin'

I will not lie, I found this event quite awesome. This was an event strictly for the movers and shakers of food in the world. There were whole aisles for those things in a restaurant that I--as a foodblogger--never really put much thought into otherwise. Specialized things like those blinking "open" or "closed" signs that hang from windows, things like those touch screens order computers that servers and bartenders use when taking frenzied orders (there was a waterproof one!!!). Even the latest in chef kicks...Birkenstock Clogs?!

Get Yo' Open/Closed Signs Right Heere!

I Mean....Water Was Being Poured All Over It?!

Birkenstock Clogs For The Hippie Chef?: Naaawh!

The Movers and [Salt & Pepper] Shakers Too?

And of course, there were a few aisles exhibiting the latest--and tastiest--in easily purveyed gourmet food. Meaning...free sample buffet!

Tsukiji Express: Straight From The Source

There was everything here, I mean everything. I almost did a back flip when I saw that there was a booth for the Tsukiji Market! They were showcasing some of their newer, premium varieties of fish such as this

Japanese Amber Jack

All the greats were here. Even the people behind Tapatio hot sauce!

Representin'

There were even the guys from Bolis!!! A latino childhood staple food found in freezers. You have to break these in half on your knee in order to get them open to eat. ha ha. Oh, how I miss those days.

Bolis!

As if that wasn't enough, there were the innovative folk of the legendary Orange Bang! here too. Another food I grew up on. For those of you that are bang virgins out there, this frothy drink is what an orange agua fresca would taste like if a couple of creamsicles fell in there. This drink is pretty much a unmissable staple in one a many East L.A Chinese Food & Donut establishments.

Orange Bang!

There were some new companies that were trying to break in to the market too. Oh, how happy I was when I saw these guys had a booth here.

Pulque: Never Forgotten

Pulque 1881 is a new company that's trying to bring Pulque back in the alcohol game. Labeled as "Agave Wine" this is my all time favorite alcoholic drink, its made from the fermented sap from Agave plants. Tasting sweet and milky, not too different from the Korean unfiltered rice wine Makgeoli. It actually has a higher alcohol content than a can of light beer, that's right...its a 'creeper-upper' alright. Although I like it slimy, 1881 has to pasteurize their sap that they get from Tlaxcala. I've been a fan of this company since the first time I saw their $2 cans for sale at Ramirez Liquor in Boyle Heights.
There were these guys from SunJewels Organics that are trying to break in AGAVE SWEETENED frozen yogurt. Best of luck to these guys man, I ate that whole swirl and didn't have any sugar crash after at all. No more settling for CLOYogurtland hopefully soon.

Agave Sweetened Frozen Yogurt: Yeeeah

Now for the aisle where I did the most extensive research on...

Karl Strauss Brewery: Reliable 'Ol Red Trolley Ale

The San Diego brewers Karl Strauss were there with their nutty-almost-toffee flavored Red Trolley Ale, a favorite a mine. They also had some unique Imperial Pils beer that was pretty damn good too.

There's A Serrano Chile In My Beer!

The technically-Mexican (100% Mexicali!) brewery Cave Creek were their with a superb "Chilli Beer" that surpassed my gimmicky stereotype of it. Basically, a medium bodied lager with a whole Serrano in each bottle. It was surprisingly pretty damn lip synge-ing and pleasurable, I wouldn't mind putting away a six pack of these with some Tacos de Marlin or something.

But enough tomfoolery, now for the most full bodied beer I've probably ever had.

Marodsous Abbey: Those Belgian Monks Are On To Something...

Actually brewed by monks still. I was taken into a flight of the Maredsous 6 Blonde, the Maredsous 8 Bruin and the Maredsous 10 Tripel. And oh golly, my eyes were nearly rolling to the back of my head with its intense but balanced flavors of hops and caramel. Each one at different ratios with each other, think the the honey-like flavor of the blonde was actually my favorite.

Alas, it was great to peruse both of this years expo and looking forward to coming back to next year and stay in-the-know with both the front--and back--of the house world of restaurants.

UPCOMING BAD ASS WEEKEND ALERT: Real De Mexico Tequila & Bad Brains At The Sunset Junction (August 21 & 22)

2010-08-17T18:35:00.000-07:00

*UPCOMING BAD ASS WEEKEND ALERT*

For Immediate Puro Pinche Pari Release:

Announcing the sole Tequila sponsors of this years Sunset Junction:

Real De Mexico Tequila

Real De Mexico will be hand muddling their signature Real Mexican cocktails all day, both days for only--you ready?

$5 each!

The Real Mexican: Jalapeño, Cilantro, Agave, Lime Y Es Todo

A glutster cocktail favorite indeed! As...I will actually be guest muddling all that Jalapeño and Cilantro with agave syrup for your smooth and spicy sipping pleasure.

As if that wasn't enough. Apparently, The Bad Brains (DC 80's Hardcore Legends are gonna be playing all of a sudden on Saturday night)

So come out and sip, smoke, skank and hopefully...pit!

(Bad Brains are now mostly reggae but have your tight pants and doc martins steel toe boots ready just in case...)

Aprovecha!

Buy your tickets for Sunset Junction Here

Chibcha Restaurante Colombiano: Cola, The Other Colombian Gold

2010-08-12T15:26:00.001-07:00

Chibcha: You Never Know Unless You Try

I have been finding myself in Echo Park a lot recently, vroom-vrooming on my Vespa up and down Sunset Boulevard as if red lights never existed. From East L.A and back, I observe each and every restaurant along the way and remember them better than than the street names that surround them.

So naturally, it is quite obvio (sorry I can't pass up the opportunity of using the Castillian Spanish pronunciation of obvious every time it comes up since my older brother taught me it, ha ha) that I have been frequenting a few of the local establishments. Few because well, I don't crave all that hipster shit all the time and would rather much drive out to K-Town, Thaitown, Scoops any where else for that matter.

Not to say that I don't love me a good Quinoa Burger or Soy Cheese Crepe and such but last time around the guest and I tried to eat this stuff, we couldn't help but feel a little lame. Thus, it was time to activate my foodblogger powers!

....try a uncharted random place!

The Menu At Chibcha: Please Be Good!!!

A great, Pulitzer-Award winning food writer once wrote to me "for every good meal, you will have 10 bad ones". And to top it off, my creature-of-habit guest and I were starting to become ravenous since it was hot as hell outside.

And I will admit, I was a little nervous upon stepping in to Chibcha Restaurante Colombiano. My guest had been with me through both bonk and wow before and I hoped against hope that this place was not going to be a bonk. It was peak lunch and the place was damn empty. But we were sat and the water was served, there was no turning back now.

Perusing the menu, I will be honest and say that it looked like whatevers eyy. I don't know much about Colombian Food, all I knew is that it was about damn time I tried an Arepa, the staple flat corn cake down there. Thus, an Arepa was imminent. My guest wanted a Arepa De Queso, an Arepa that was baked with cotija cheese.

Arepa De Queso: Toasted Cheese Can't Be Bad...Right?

And score! I knew toasted cheese wouldn't do me wrong! Albeit, a bit dry and hockey-puckish in texture. The whole thing tasted of those browned cheese edges that we all look forward to. And that alone was enough to keep us coming back for a little nibble more.

Sancocho De Cola: The Other Colombian Pride

With only a few dishes standing out of the glossy photo bunch, I decided to go with the Sancocho De Cola since I had recently had the Puerto Rican version in NY not too long ago. Cola translating to tail, these oxtails (at least 3 huge ones!) were slow cooked 'till that signature mouthwatering tenderness was achieved. The broth was a delicate one but full bodied with large chunks of creamy Yucca, starchy green plantains and cooked-through potatoes. A hand full of minced cilantro was thrown on top for a bright herbaceous contrast for the rich collagen-intensive broth.

Company For The Lonely Oxtail

As if it couldn't get any better, the soup is served with chewy white rice, half of a semi-ripe avocado and an Arepa! Finally. Although, my mouth was spoiled with the toasted cheese one by now. I found this regular one almost inedible due to its dry denseness...which all the better to dunk it into the oxtail broth!

By the end of the meal we were both smiling.

...Pheeeew.

Chibcha Restaurante Colombiano

2619 W Sunset Blvd
Los Angeles, CA 90026

(213) 483-8072

This Saturday Night: Plate by Plate - Project by Project's 8th Annual Tasting Benefit 2010

2010-08-12T14:55:00.000-07:00

On the quickness.

Just wanted to let you guys know of a pretty cool event that will be happening this Sunday night.

(taken from Website)

"After years of success in hosting its signature event, in both New York City and in Los Angeles, Project by Project is thrilled to host its Eighth Annual Tasting Benefit on August 14, 2010.

This year, Project by Project's partner is the Health Justice Network, a non-profit, community-based organization who serves as a collaborative voice for the API community to advance a pro-active agenda around health disparities and the right to quality health services, while growing community leadership and developing advocacy potential in individuals and organizations. This signature gala will once again showcase savory food and dessert delicacies prepared by talented chefs from the best restaurants in Los Angeles, as well as samplings from premier wineries and beverage companies."

Eat and drink your ass off for a good cause. I'll be there doing just that and am pretty damn excited since certain age restrictions wouldn't allow last year.

Buy your tickets here

Pre-Hispanic Mexican Cuisine Finally In Los Angeles: La Huasteca's New Menu

2010-08-03T20:54:00.000-07:00

Huasteca:Pre Hispanic Food In L.A Finally

Every once in a while I get a random phone call from chef Rocio Camacho, "mijo, este Sabado voy a estar cocindo _______ y quiero que lo pruebes." Usually, its just an update on which state she will be covering for her monthly Mexican gastronomy series at La Huasteca. But this last time around it was for something a little more exciting: A brand new Mexican Pre-Hispanic menu at La Huasteca.

I was rather ecstatic. There is no Mexican restaurant in L.A that has attempted this. There are a few phenomenal ones that masterfully purvey ultra traditional regional classics yes, but not many have taken a stab at Alta Cocina, the haute cuisine of Mexico before the Spanish Conquest. Food that is inspired by the ever sustaining food of Aztec and Mayan cultures; dishes with bugs, wild meats, foraged vegetables all whose flavor is of the most pungent and unabashed.

In order to make this happen, La Huasteca had to take it up several notches. Camacho just feels like industrial ingredients don't suffice for the new concept that they are going for. And because of that, she does things above and beyond other Mexican restaurants. She actually planted a lot of hard to find pre-hispanic herbs around the restaurant. Herbs like the elusive, spinach-like Chaya and the highly aromatic Hoja Santa. These herbs are vital in the new angle that they are dishing up and what better way than to get ingredients than growing it yourself? She also makes her own chorizo and steams her own preservative-free fluffy masa.

That being said, I had the immense pleasure of being the first to taste these flavors this last week over a 23 course tasting dinner. Brace yourselves. Each heartfelt dish has a fascinating story all on its own that I will be covering in other posts.

Starting off with the utmost vital staple of Mexico, the tortilla.

Chef Rocio's Tortilla: The Best In Los Angeles

Do not underestimate the power of a good tortilla. It has the capability to either make or break any meal. Here, it was nothing less of magnificent. She makes the fresh maize masa every day. Down to the steaming of the grains, the grinding of them, she does it the way it was done before preservatives were introduced to it. And what a fluffy, pillowy difference indeed. To eat one of her preservative-free handmade tortilla is like the same difference as eating a machine made one to a regular--preservative maintained--hand made one. A revelation in each light, piping hot bite. She adds assorted chile and vegetable powders to color and lightly flavor each tortilla according to the dish that it will be accompanying.

And then we go on over the Aguas Frescas.

Agua Preciosa "Atlaquetzalli

Translating to "precious water", this Oaxacan drink is the epitome of what chef Camacho is going for. Elaborated with ingredients like toasted cacao beans, cacao blossoms, wild flower honey, black mint, Rose Water...this aphrodisiac drink produced a feeling of ecstasy with its lightly sweet, aromatic and milky qualities. This sacred agua fresca somehow didn't make the status quo of Horchata and Tejate and was lost in time somewhere. Chef shared the interesting myth behind this drink involving a woman assigned to gather each ingredient.

Empanada De Flor De Calabasa: The Fluffiest In L.A

Believe it or not, Empanadas are pretty O.G. Especially the way she makes them here, without (Calcium Propionate) and enlivened with a little baking soda creates these beautiful corn pastries of unrivaled texture; light and fluffy and not heavy. A rarity in the fried masa pantheon of Antojitos. The filling was scarce and cheese less and only a scoop of thick Guacamole not watered down and drowned in it.

Corunda Michoacana: Origami Through Food

Basically a Tamal from the state of Michoacan, these are unique in the way they are wrapped and eaten. Unwrapping this dodecahedral shaped treat was as exciting as unwrapping a birthday gift from your rich uncle that only showed up during holidays or something. The masa interior was moist, almost creamy. There was a tiny filling of cooked down cheese whose nuttiness went all the better with the roasted tomatillo salsa that accompanied the dish.

Aguacate Relleno De Ceviche Verde

A ceviche mixto was prepared unlike many others in town, with only pureed cilantro, serrano, lime and garlic. Very unassuming looking but pretty damn exuberant in its bright, clean flavors. The fact that it was plopped atop a halved out avocado and served with a horizontally cut, crisp plantain chip boosted this dish even farther from the rest. Adding a starchier more substantial crisp to the chewy shrimp-octopus-fish combination. Bassa was used here as it was she had on hand.

Puchero Vaquero: A Rustic Beef Soup From Veracruz

This hearty stew contains a rich beef broth brimming with long pieces of Carne Seca, north Mexico's beloved cured meat. When soaked up, the texture is somewhere between beef jerky and a really thin cut flank. Starchy vegetables such as green plantains, carrots and sweet potatoes make up the rest of the ingredients.

Huatape De Camaron: Pre Hispanic Tamaulipas Pride

This was a favorite of mine for the night. A minimalist Nahuatl shrimp chowder if you will. This is an esteemed but forgotten soup of the Tamaulipas state of Central Northeastern Mexico that is made with only 4 ingredients: Tomatillo's, Green Chiles, Lime and then thickened with a little cooked masa roux. The flavor is straightforwardly simple but absolutely satisfying. Especially when you bite into the julienne lime strips that are swimming around the broth.

The last soup was the elusive Caldo De Piedra of the Mixteca region of Oaxaca. A subtle seafood soup that is actually cooked with 3 heated rocks that she imports from Mexico. The rocks cook the scallops beautifully while the octopus and shrimp tend to be on the well done side. But this dish was even too elusive for my camera as I somehow didn't take a picture of it.

Cactus Salad With Cactus Fruit Vinaigrette and Crushed Grasshopers

Another favorite of the night for me. The lightly sour cactus was cooked beautifully keeping its unique texture in tact without none of the naturally occurring oozing slime . The Tuna dressing was nice and different, not as sweet as I thought it was going to be but more floral. And who needs croutons when you have crispy, salty grasshopper segments. If you've never had them before, this dish would be the perfect way to leeway into them. I just describe them as "salty raisins".

Tikin Xic: Yucatan Baked Achiote Marinated Fish Wrapped in Banana Leaves

This was a favorite of the entire table. A vast improvement since the first time I tried this in some other tasting she held a few months back. This Pre-Hispanic preparation is common in the Yucatan peninsula of Mexico, which you will find to be a whole other world of Mexican food. Banana leaves maintain the thin bassa fillet moist and lightly perfumed with its banana essence. And Achiote can't help but remind you of countless al pastor or chorizo tacos that you've had before. She slathered some more of that wondrous achiote sauce on top of fillet this time around, along with a sauteed onion. Made all the difference.

Camarones Isla Mujeres: From The Island of Women

Named after a small island in the state of Quintana Roo. This dish was truly intriguing, sauteed shrimp in a beautifully emulsified subtle salsa made out of olive oil and serrano chiles, then topped with roasted black sesame seeds for crunch. It is served with a stunningly hued beet-potato mash. The rich sauce reminded of another island named dressing, thousand island. All together, a rather unique dish. Although by this point I'm noticing that the chef has to work on her proteins, these were overcooked as well.

"Frida Kahlo": Moles Just As Frida Liked It Herself

Simply named on the menu as "Frida Kahlo". I was intrigued to see what the chef would bring out. And as soon as the plates were ushered out, I realized. It was beautiful. Two of her time honored pipianes--one of toasted pumpkin seeds and the other of cooked peanuts--served side by side a top some seared chicken breast and julienne'd vegetables. Chef Rocio found out that this exact same dish, served how it was here was apparently a favorite dish of the famous Mexican women artist herself. I need not poetically wax about her moles as I'm sure you all have heard her story when I first discovered Rocio at Moles La Tia.

Barbacoa "Platillo Del Jefe"

Chef was eager for me to try this dish. She said that she worked hard at it and its the restaurants most popular dish. And at first taste i saw why. The meat was not fall off the bone but not overdone, but the thing I couldn't grasp was the smokiness. Restaurant barbacoas usually don't hold a bone next to an authentic back yard one, and Rocio knew of this, lamenting over the fact that "pues no puedo tener un poso aqui adentro" (can't have a earth oven in the restaurant!). But yet how was the flesh so damn smoky? Mezcal. She said that she cooks it every two days with a whole lot of it for flavor. Pre-Hispanic liquid smoke?

Mole De Los Dioses: None Other Than Huitlacoche

Last but not of the savory least. Her "highest achievement" as she called it in Spanish. A pitch black Mole that makes mud look like water and made out of none other than Huitlacoche, the delicacy fungus that grows on some lucky ears of corn. She flies it in frozen instead of the vinegary standard canned ones that are the standard here in Los Angeles. "Earthy" begins to describe this dish but it is simply not enough to capture just how intense it is. Just a tad sweet since she adds a little raisins to the sauce to root it down to earth even more. She serves it with rare fillet mignon medallions as if that wasn't enough. Aztec A-1 sauce?

Now it was time for her primal inspired sweets.

Starting off with the chef's favorite:

Beso De Angel

Rocio's pride and joy apparently. It's an ice cream that she prepares herself, its made out of things like walnuts, coconut, cherries, rose water and a bunch of other things that somehow come together seductively. Since she makes it by hand without any stabilizers or gums, the texture is more of the rustic grainy, icy kind. It's served with those sweet, cream filled Mexican wafers that every Mexican-American kid grew up with.

Flan De Chile Pasilla and Orange

A flan spiked with the raisin-like subtle sweetness of Pasilla heat and orange. This flan was accepted in the table with glee. Although I thought, the orange was a bit too strong for the chile flavors, almost got completely lost. I liked it, but upon further etic inspection it seemed that the flan was a little broken with seperated layers.

Flambeed Ripe Plantains in A Tequila Caramel Along With A House Wild Berry Crepa

Her Pre-Hispanic rendition of Banana's Foster I guess. It was pretty hard not to like this dish with the addition of cream, brown sugar and tequila to coat the crispy edged plantain. The crepe was also surprisingly addictive, stuffed with bright tasting raspberry-blueberry compote.

Guayabas Con Rompope

My favorite dessert of the night. These were slowly cooked Mexican yellow guavas smothered in a creamy Rompope sauce, which is like the Mexican version of egg nog. I liked how the braised guavas jaw-shatteringly crisp seeds were left whole and with full texture. She is perfecting her recipe to make her own Rompope soon.

Real De Mexico Tequila: High Quality Drink To Go With High Quality Food

A big thank you to Chuy Tovar of Real De Mexico Tequila for pairing each dish with his nonpareil highlands smooth spirit. Top quality food can only be paired with Tequila of the same quality.

Chef Rocio Camacho: Holding Her New Pre-Hispanic Menu With Pride

After knowing Chef Rocio for a little over a year I am still surprised at her amount of passion and dedication she naturally has towards all Mexican gastronomy. She describes each dish on the menu as "her own children" actually, since she spent so much time on each progressively perfecting it. She just has an innate gift for cooking ingredients, telling me how her mind goes crazy with different ideas whenever she sees fresh ingredients.

La Huasteca's new menu is still a work in progress, it is not easy to bring a whole new cuisine to a city that has never heard of anything like it before. But with chef Rocio's burning passion, I am sure it is only going to get better...

La Huasteca
3150 E. Imperial Hwy.
Lynwood

(310) 537-8800.

$20-30 per person

*Agua Preciosa drink is only available on some days, make sure to call ahead. If not available, Tejate (always on menu) is almost same thing.

Chilaquiles At La Casita Mexicana: So Many Wasted Breakfasts

2010-07-27T00:20:00.000-07:00

Nopalitos Con Huevo: A Favorite Breakfast Of The Glutster

For you long time readers of mine, its no secret that La Casita Mexicana has a soft spot in my heart. Actually, its the only place I wholeheartedly recommend to anyone that asks me "Where do I eat Mexican? Its the only all around Mexican place in L.A that I can personally vouch for to be quite honest. There is not one single time I've gone--invited or not--where every single bite of the food was not a pleasure in itself.

Time after time, dish after dish, each bite never ceases to sweep me off my feet somehow, no matter what I get and how many times I get it. I've never seen such a high commitment to quality carried out so intensely. This is Mexican Food that satisfies more than just hunger for me, rustic yet refined, ultra-traditional yet executed progressively...its Mexican food that strikes a harmonizing chord with the beat of me: A 21 year old 2nd generation Mexican-American living in East L.A on his quest to find myself, my roots--through food.

And could you believe that after all this...I still hadn't had their effin Chilaquiles!?

Chilaquilitos Rojos: Spicy, Savory Dry Heat

Well I think it was about damn time.

Fortunately, I have really grown close to Jaime Martin Del Campo and Ramiro Arvizu in this last year that I've known them. It doesn't hurt that these two are already the most humble, nicest chefs in L.A probably. A couple of weeks ago, they had invited to me to come down to bell on a groggy Wednesday early morning to finally have the honor of finally tasting their highly esteemed Chilaquiles, they were doing filming an early morning piece for their weekly segment they have on the Spanish morning show "Despierta America" on Univision and were finished by 8:00 AM.

And my oh my, so many wasted breakfasts.

They make their Chilaquiles here with freshly fried tortilla chips that they make in house, briefly sauteing the chips in one of their various sauces just so they adhere beautifully but not to make soggy: Mole Poblano, Pipian de Pepita, Pipian de Cacahuate, Salsa de Tomatillo, Chile Rojo, Chipotle. Meaning they have over SIX different Chilaquile variations. (Divorciados being the last choice; where you get to choose two that are 'divorced' by a thick boundary line of cold and creamy Crema Mexicana)

Each sauce adhering to the chips differently, the pipian thick and rich, the tomatillo thin and tangy. To make a perfect chilaquile is like skillfully cooking a dried pasta, a second shorter and it will just be watery wet chip, a second over and you will have have the beginning stages of a tortilla soup. One a many times, even my mom overcooks them. But I am ecstatic to say that here, it is a mastered craft.

Chilaquiles De Chile Verde: Tangy And Crispy

Thanks to Jaime and Ramiro for finally having me over para desayunar and thank you for bringing the time honored, traditional foods of my cultures past to an otherwise Northern Mexican barren wasteland of Los Angeles.

Buen Provecho!

Jaime Martin Del Campo and Ramiro Arvizu

La Casita Mexicana
4030 Gage Avenue
Bell, CA 90201-1127
(323) 773-1898

Open Daily 9am-10pm

Chilaquiles: $8.99

www.casitamex.com

follow them on twitter:
@casitamex

...Just A Couple Of Upcoming Ways To Carpe Diem In L.A Through Food

2010-07-22T22:09:00.001-07:00

On the quickness!

Here are just a couple of ways to go out and enjoy our beautiful city during the next few days :)

Food GPS Progressive Eating Tour of Beverly Boulevard
(This Sunday 3PM July 25th; $45 Per Person; 4 Restaurants)

Join the Food GPS himself on a progressive walking tour as he "spotlights four great restaurants located on (or just off) Beverly Boulevard. Eva, BLD, MILK and The Golden State as each chef-owner will introduce a plate, treat or drink."

Buy your bargain tickets for this event at Amuse L.A.

For Questions contact Josh Lurie at joshua@foodgps.com

Street Food Series At Angeli Caffe (Ricky's Fish Tacos)
(This Monday July 26th, 6 to 10 PM; Fish and Shrimp Tacos For $3 Each; Beer Will Be Sold)

Ricky's Fish Taco: Deemed The Best In L.A

In an effort "to help spread the news that street food is a good thing, and is a vital part of LA's restaurant community and culture", Bill Esparza of Street Gourmet L.A (fellow L.A Mexican food blood brother and my all around mentor) will be partnering up with Evan Kleiman (of the radio show Good Food and Angeli owner) to do a series of street food pop ups "to bring traditional street food closer to the West Side and Mid-City areas." It should be known that Ricky's Fish Taco was deemed the best fish taco in Los Angeles by the Taco Task Force of Los Angeles.

Support the Cause(s)!!!

Day Trip to Tijuana Seafood Festival: You Don't Even Know....

2010-07-20T19:22:00.000-07:00

No Going Back Now

I spent this last Sunday not sleeping in like every other Sunday but instead in the closest proximity of the motherland: Tijuana. Thanks to the valiant efforts of Street Gourmet L.A and Jahdiel Vargas, Emma Cruz, and all the people at CANIRAC and COTUCO, an impromptu day trip out to the Seafood Festival was made possible for a few of us. The family oriented free event took place in the Playas area of Tijuana this last Sunday.

Playas: Beach Border Underdog Vacation Destination

And no I was not shot at, I was not mugged, I was not raped--ha ha. Its a damn shame how easy negative rumors get around and somehow substitute the truth. Oh well, more local, fresh seafood for us!

Ni Cual Localvore Ni Nada Hombre

Cesar Escandon of a local restaurant La Cafeteria was churning out the local seafood standards but ever so deftly executed. Like a fresh ceviche made out of swordfish or one made out of octopus and prawns served on artisan Tostadas, here they drizzle mayonnaise on just about everything. I like.

Tostada De Ceviche Local

It wasn't too long before we ran into the quintessential Baja staple though.

The One And Only Baja-Style Fish Taco

Fried twice with a jaggedly crisp, lightly mustard flavored battered. These tacos are generously garnished with raw slivered cabbage, pico de gallo and a milked-down mayo sauce and Guacamole combination, a truly unctuous seafood experience.

Baja Bubbly: Vinicola L.A Cetto

It was time for a water--or wine--break. Meaning, take in the glory of Baja wines. Vinicola Don Cetto is one of the big hitters down in El Valle De Guadalupe, basically the Napa Valley of Baja. This particular sparkling white wine was a tad on the sweeter side for my taste since I usually like my bubbly's on the dryer side but still refreshing nonetheless mang.

Baja Paella: Good Seafood But I Miss My Saffron

Next up was some Paella done in the Baja style as well. Looked way better than it tasted. Basically, this meant nothing but the most pristine seafood flavored rice but without the enticing aroma of saffron. I also wasn't too impressed with the use of short grain fat rice grains and not traditional Paella rice. But SAS! Can't have it all.

The Original Caesar Salad: Born In Tijuana

One of my favorite things of the day was tasting the first and original Caesar Salad from the original hotel that created it itself, the Ceaser's Hotel on Revolucion. Here, the only ingredients were raw egg yolks, Parmesan, olive oil, garlic, anchovies, lemon juice salt and pepper. All are emulsified beautifully to a lush, creamy full bodied dressing that coats romaine lettuces like no other.

Roaming Snack Cart

Another thing I love about Tijuana is the street availability of just about anything, like this roaming 'snack-ero' that slanged everything from Dried Mango In Chamoy to chile powder-roasted fava and garbanzo beans, my munchy favorites.

Young, Tender Fresh Coconut: The Glutster's Poison

The absolute Glutster street snack favorite in Baja though are the freshly cracked, young meat of local coconuts. These taste a lot different than the widely available Thai young coconuts available here in L.A with a more savory flavor spectrum to them, which makes them all the better when doused with lime, chile and chamoy!

And last but not least, Baja style stuffed churros! Actually, I regret to inform you guys that I actually didn't get to gorge on these this time around but nonetheless here they are in all their unabashed sweet, decadent glory. mmmmm

Stuffed Baja Style Churros: Chocolate, Caramel or Vanilla...Choose Your Arteries Poison

And this was only the beginning of the day. See "T.J" isn't that bad now is it?

BierGarten: International Brew and Bites Moving Koreatown Forward

2010-07-17T01:41:00.000-07:00

All Of A Sudden I Have A Green Thumb

So I've been finding myself in the same place out in K-Town every single day for the last two weeks--a surprising first for my usually attachment-free self. And no, I wasn't eating seasonal banchan over at Mapo nor getting my Oaxacan fill at Guelaguetza but instead...sipping on some fine-drawn brews at a Bier Garten.

German And Korean Signage

I remember being dumbfounded every time I passed by the Korean-German facade as I drove down Western. An actual German style Bier Garten in Koreatown? Naaah, it couldn't be.Well, it was. And apparently, its something that this part of L.A desperately needed.

Bier Garten is the four month old project of Neil Kwon, a guy who really--really--likes beer. He happened to go to school right next to Pyramid brewery, a brewery known for their unfiltered, full flavored Hefeweizen's. He tells me it was love at first sip. And like any other lovestruck fool, he fell hard. He actually went backpacking through Europe for the sole reason tasting beer. "I had a chance to go to Hofbrau haus and the Chinese Gardens in Munich, the classic beer gardens."

Neil Kwon Loves Beer

According to Kwon, "I was betting on that Koreatown is changing. More Korean Americans and non-Koreans are moving into the area. Koreatown is pretty exclusive by nature and I wanted to create a place where anyone and everyone who likes beer can enjoy."

Over 25 Beers On Tap At BierGarten

Well, he certainly did. At only four months old, Biergarten already holds over 24 international beers on tap and more than 4 readily available as bottles. They range from an almost equal selection from the two beer powers of the world: Gernany and Belgium. And if you must know, the Kostrizer Schwarzbier, a minimal hopped German black lager with a faintly flowery aroma, and the house dark wheat Dunkelweiss are what most likely will always be in my frosted stein (pictured on header photo above). Not to say that I won't drink anything new that Neil gets in, which seems to be pretty freaking often. Last new beer I remember was a pretty damn impressive IPA from DogFish Head brewery.

I Love Head

Maybe it has something to do with the Nitrogen Mixer that has a custom ratio for each classification of beer. Neil had it installed when he first bought the place, he would not have it any other way. But all the beer here somehow tastes crisper, cleaner and more refreshing.

As If Beer Couldn't Get Any Better

But I digress, its time to get back on the Glutster track....the full Korean-Mexican-German menu here. I'll start with the beer bite essential basics from both spectrum's first.

Pabst Onion Rings And Tempura Fries: Don't Even Trip!

So I was a late 'bloomer' to the Onion Ring world but I came, and better late than never. The onion rings here are leavened with the one and only Pabst Blue Ribbon lager, aka "PBR" for all you fucken hipsters, ha ha. And each ring is a divine dinner-vention in itself. As crispy on the outside--moist on the inside--as a freshly fried Krispy Kreme donut, well...only savory and well seasoned. The tempura fries are good too if you swing that way. The best thing of all is that 4 beers later, both will be just as crispy and good, a fried rarity indeed. But, no matter what you get, ask for the house made Chipotle Ketchup and Jalapeño Mayo as dipping sauces....trust.

The menu that ranges from a traditional grilled Wurst plate to quite the assortment of ultra traditional Korean-Japanese foods. I should mention that Neil's dad who works the back of the house kinda 'breathes' fish, he's been working at Japanese restaurants since he was in 6th grade. So you should not be offended when you see an ultra-fresh Seared Albacore Tuna Salad or Grilled Eel served with uncolored slivers of fresh Ginger on the menu. I've had both more than twice already and have noticed the vast improvement in each dish.

Hey! Eating Salad With Beer Cancels It Out!: Seared Tuna Salad

I managed to sneak into the kitchen last time and see the masterful technique behind BierGarten's enticing Drunken Chicken. A full bird that is cooked from the inside out via the flavorful vapors of a mixture consisting of mostly some Oktoberfest Marzen, Sapporo and Asahi when I was there. The juicy fowl is cut table side and served with a duo of mustard dipping sauces and a razor thin cabbage salad. Most of the fat seeps out the side of the bird during the cooking process and results in some surprisingly lean, moist flesh. I've seen people eat almost one joyously whole chicken like if somehow was all dark meat or something.

Cock-A-Doodle-Beer!

The Way Every Chicken Should Go

Table Side Drunken Chicken

But after all this, I am a beaner and no matter how cool all this other stuff is, the Korean Tacos will always be closest to my heart. Unlike their intense--sweeteer--Kogi predecessors, these are refined and subtle and balanced. Its served with less garnishes to interfere in the way of the flavorful filling and an emulsified smoky-spicy-sweet sauce that is made from two of the best heats in this world: Chipotle and Gochujang. And well...on a homemade Tortilla that I kind of taught them myself how to make. And that alone right there will warrant any taco a cut above the rest

The New Best Korean Taco In Town: On A Glutster Inspired Handmade Tortilla

The Kalbi is tender, the spicy pork rich and not too far from its Al Pastor brother from another mother. But my favorite is and shall always be the spicy tofu. The spicy sauce somehow adheres to the coarse grained tortilla just like the adobo does from the traditional al pastor ones. And yes, it has made me swoon one a many times.

The menu is still in its rough draft, but thanks to the selfless efforts Eddie Hah of 8 oz Burger and I, it is only getting better and better. Expect things like American style Corn Dogs with Korean Seafood Sausage and a Wasabi Mayo and Sliders made out of traditional Korean seasoned ground beef and pickles.

D.I.Y Beer Floats

And for dessert, there are glorious beer floats made with the most O.G of ice creams: Thrifty Brand. Don't deny the fact that its bomb, we all grew up with it.

If you're really down, ask for a Makgeolli float. The latest and greatest of contemporary Korean food fusion that Pulque-like unfiltered sweet, sparkling rice wine with a fat scoop of citrusy sherbert.

Now, if you excuse me I have to roll out to make their Pabst Pitcher 1¢ Happy Hour!

Makgeolli Float With Orange Sherbert: You Don't Even Know...

Bier Garten

206 N Western Ave
Los Angeles, CA 90004
Neighborhood: Wilshire Center

(323) 466-4860

Open Everyday
5PM-12AM

Price of Food Beer $6-15

$1.50 Valet

Passion Makes Perfect: A Recipe For Jashmine Corpuz's Seasonal Olallieberry Pie

2010-07-15T19:09:00.000-07:00

Passion Makes Perfect: It Only Seems Hard

There is something to be said when someone chooses to follow their passion no matter what...for better or for worse. Maybe it will never 'make sense', maybe it will never be the most 'rational' nor is it ever going to be anywhere near the most 'secure' choice neither. But...material wealth and security are mere frailties in life when you do not spend it doing and perfecting what you truly love. And that intangible feeling of pure unexplicable happiness and ever-understanding mental satisfaction--is priceless.

That being said, I will now share a seasonal Summer pie recipe courtesy of Jashmine Corpuz, the bon vivant pastry chef of Drago Centro. I was lucky enough to try it but don't think I realized just how great it really was until now.

High quality berries can be found at the Murray Family Farms stand during the Wednesday morning Santa Monica Farmers Market. Her unique addition of Tapioca starch retains this pies moistness quite nicely so it won't look like a bloody murder scene upon slicing, it also adds a more stable body to the cooked berries. Also, a respectable amount of both fresh lemon zest and juice keeps the berries intense fruity-tart flavor train going. This recipe was made with pure fresh Olallie's but you can make from whatever berries that are lucky enough to bless you, boysen's, blue's, raspb's a mixture even with Rhubarb even, its all up to you...

Dessert Devotchka

Jashmine Corpuz's Seasonal Olallieberry Pie

*preheat oven to 500

Pie Dough

2 ½ C AP flour
1tsp Salt
2TB Sugar
½ C Shortening
1 ½ sticks Butter (unsalted)
7TB Ice water

Measure shortening and butter first. Cut fat into small pieces. Place in freezer for about 20 min. This will keep your dough cold.

Measure other dry ingredients and place in a food processor.

Scatter frozen butter in processor and pulse until the fat are the size of peas.

Pour the mixture into a medium sized bowl.

Add the ice water, and with a pastry scraper gently fold and cut into the dough. Do not knead it! This will only make your crust tough.

Once it forms a ball, shape it into a disk and refrigerate for at least 1 hour.

Olallieberry Filling

3pints Olallieberries
3pints Blueberries
1C+1TB Sugar
1tsp Lemon Zest
2tsp Lemon Juice
¼ tsp Ground Cinnamon
4TB Tapioca Starch
2TB Butter (unsalted)

1. Place berries in a medium bowl.

2. Zest lemon and juice. Place all other dry ingredients over berries and gently fold.

3. Let this sit and marinate for a bit.

To Assemble:

1. Lightly flour dough and roll out to 1/4 “ in thickness. Use flour when necessary to avoid sticking.
2. Gently use the rolling pin to pick up the sheet of dough and roll over a 9” pie pan.
3. Lightly press the inside of the pan. With kitchen shears cut around the pie tin leaving 1 ½ “ off of the edge.
4. Save the dough scraps and roll out again. Cut into 1” strips. You should have at least 8 of them
5. Fill the pie with the berry mixture. Add the 2 TB of butter to the top of this.
6. Take 4 strips and lay them across the pie horizontally. Fold back every other strip.
7. Lay down a strip vertically. Unfold the horizontal strips. Next fold back the other horizontal strips and repeat the process.
8. Cut any excess hanging strips.
9. Fold the crust over the strips to seal the lattice. Pinch the edges all around the crust.
10. Lower the oven temperature to 450. Place pie in the oven. After 30 min lower the temp to 400 and turn the pie. Bake for another 30 min.
11. Take it out of the oven and let it rest for 1 hour.

Step By Step Lattice Visual Guide:

She served it to me with a dollop of freshly whipped Lavender cream and it was a slice I will never forget...

East L.A Meets Napa 2010: Drinking Wine For The Hood

2010-07-11T21:13:00.001-07:00

It Ain't Nuthin' Without Passion

Glad to say this years East L.A Meets Napa 2010 was a success. For one thing, it was more than twice its size than last year and just as cracking with Latino royalty of all kinds. Although I think that I was probably the youngest person there, but well...as if I wasn't use to that already.

I was rolling deep too, hanging with my older brother Rojelio Cabral (fresh from a three year U.S hiatus in Buenos Aires!). And as you all probably don't know, he basically created The Glutster when he took me out to my first real restaurant five years ago.

This was basically his first non-pampas fed-beefsteak dinner he had in three years too, ha ha.

First things first! I'm only going to highlight the best wine I remember I had that night.

Baja California Mexican Vino

Remember, I'm still relatively new to this wine-o stuff so bare with me. And up until now, I didn't really put to much attention to blends...until I tasted this Miguel Casa Adobe blend. Its made from Tempranillo 80%, Grenache 15%, Cabernet Sauvignon 5% and makes for a quite enjoyable sip. Quite smooth with this deep color and such full body. A slightly leathery nose that gave way for the fruity flavor of freshly cut strawberries that were left on a wood cutting board or something. There I go, trying to sound all romantic about my wine and stuff.

Señor Fish Grilled Fish Tacos

Senõr Fish was the first wow of the night, grilled cod tacos with all the fixins on a homemade tortilla. It was my bro's favorite, although I think its because it was the first time he has salsa in three years too.

Proud to say there was two of my Zacatecano paisanos restaurants being represented too. Both Teresitas and Chalio's were there.

Birria For The Masses

Like last year, they had substituted the usual gamy--flavorful--protein of pinche chivito (goat) for lamb. Whatever really, still tender as all hell, you can't really go wrong with anything you cook that perfectly balanced vinegar and spice marinade they use. Heck, you could even put some boneless, skinless chicken breast and it'll still be bomb. No tortillas though? 'Atkins-ing' it I guess....

Cacao's Trio Of Tacos: Hasta Para Chuparse Los Deditos!

Major props goes out to Andrew Lujan from Cacao Mexicatessen for going all out with his offerings. A first timer to food events, he decided to not hold back on the quality and commitment that is Cacao even if that meant spending a prettier penny to come through. He offered a taco each of Wild Boar, Duck Carnitas, Huitlacoche, and one with his house made Chorizito!

Mexico History On A Plate: Not Surprising Coming From Rocio Camacho

Next to him, was the lovely Rocio Camacho of La Husteca. She basically was offering Mexican History on a plate, having regional dishes from all pre-hispanic bichi's (braised verdolaguitas; Mexican Purslane), Yorique (spiced corn flour cooked chicken in raw mushroom caps) to Mestizo periods (Empanada de Flor De Calabasa; Squash Blossom Corn Turnover & Mini "Brazo De Reyna" Yucatan Tamales; "Queens Arm" Yucatan Tamales stuffed with Pumpkin Seeds and Hard Boiled Eggs). And of course, her deft hand at Oaxacan cuisine will never be absent where ever she cooks, with a tasty tortilla crisp canape topped with braised cactus and grasshoppers.

Indian Spiced Tortilla?: Only From Rivera Of Course!

Last but not The Glutster least, the last highlight of the night came from chef John Sedlar of Rivera restaurant, doing his signature work of art handmade "Indian Tortillas". And yes, he actually imprints them with real edible flowers. This time around though they were actually "Indian" "Tortillas"! ha ha. He changed it up by adding wonderful curry-like spices to the freshly elabortated corn masa. This gave for a PRIMO experience that I relished vastly in, especially when shmeared with some incredibly tart and thick spiced yogurt spread he also made. Think of your most favorite of Indian breads--Paratha, Chapari...Pani Puri even! But made with that golden brown and rich tasting mother grain of Maiz instead. Don't fuck around!

By around 9:30 though, party started to die down. Think it was bedtime for all those rich old folk that attended or something. That was the cue for me and my brother to make like a banana and leave. Of course we kept the ball rolling, introduced him to the L.A standard of desserts at the moment But that my friends--or readers--is a whole other bittersweet post in itself.

Anyways, I could only imagine how next years event will be like. But until then... buen provecho!

Am I Cruel Or Just Hungry? You Decide!

2010-07-01T15:52:00.000-07:00

Mmmmm

Handles!

One of the first questions I usually get asked by my A.L.F supporting Anarcho-Grind-Crust punk friends is if I ever feel bad for the food I eat.

Well, Zocalo Public Square recently went out and asked people what was "The cruelest thing you've ever ate?" They are doing a panel on July 7th with Jonathan Gold and a couple other food industry folk on the compelling topic of sustainable seafood called "Will Seafood Soon Be A Delicacy".

I kind of went ALL OUT with my response. I talked about eating lobster sashimi so fresh that it was still alive to look at me eat it, along with taking 'advantage' of some drunk shrimp. ha ha.

I guess they must of liked it because they published it on their website!

So here ya' go:

Trip out on my top of the food chain eating ways.

What would you do?

Manila Good-Ha!!!: My First Filipino Breakfast

2010-06-28T15:11:00.000-07:00

Filipino Nostalgia

It's funny how you don't realize just how delicious some things are in life until you really think back on them and reminisce. It is only through that hazy nostalgia that the then-unappreciated grace is fully admired...and missed.

Not too long ago, I had the for granted pleasure of being introduced to my first Filipino breakfast. And since first bite, it was instant affection.

Topsilog: My Filipino Breakfast I Took For Granted

The dish was topsilog, a simple and satisfying meal revolving around the salty, vinegar-cured, spiced thin beef strips known as Tapa. The typical breakfast is served with soft-fried eggs along with a healthy amount of unseasoned garlic-fried rice. It was a breakfast unlike any other I've had before, exceeding all my self-set weird breakfast standards. The jerky-like strips were highly flavorful and the fried eggs were warm and consoling. The rice was bland but I did not care. I knew it was meant to be like that and bite after bite--I slowly learned to appreciate its acquired toasty simplicity without falling to my soy/fish sauce dousing habits. I liked it, a lot.

Dasilog

It was the little things that this little quirky Filipino breakfast eatery had that really drew me in. Things like catering to my seafood slanted cravings by also having Dasilog, almost the exact same thing but with blackened fish instead of beef. They even had some nice tofu and greens sometimes in addition to 5-6 different renditions of pork something.

I still chuckle when I think of the name of the place, "Good-Ha!!!". Its ambiance was comforting with its colorful walls and patrons of only humble Filipino elders.

I haven't experienced any breakfast like this one since then and so far, don't know if I'll find any other like it...

Manila Good-Ha!!!

231 S Vermont Ave
Los Angeles, CA 90004

(213) 387-2492

Around $5 for complete Topsilog breakfast

East L.A Meets Napa 2010 On July 9th: You're Not Down To Go...

2010-06-22T12:22:00.000-07:00

Yeeah homie! Being born and raised in East L.A, I've been waiting for this event to come around again since last year's was PURO Pinche Pari!

Its just something about seeing other homeboys dressed in their Sunday Guayabera best sippin' on some fine Shiraz...ha ha. All for the sake of giving back to to Alta Med, an organization that I personally know has really helped around here.

I was lucky enough to be invited to a preview tasting of some of the stuff that will be featured in the event.

The tasting took place in some cool little eatery out in the underestimated city uptown Whittier
called Phlight.

Here are some of my favorites of the tasting. I was told that all the ones I highlight will be offered at the event.

From Phlight Restaurant:

Squash Blossoms stuffed w/ Mexican Cheeses and Tempura Batter, Flor De Jamaica [and Lavender] Orange Blossom Consome

This was damn good, a dish concentrated on the typical deliciousness of a typical Mexico City lunch. Oozy queso fresco went all the floral flavored crispy golden edges.

Deconstructed Posole w/ slow roasted Pork Tenderloin

This dish made me embarrassingly giggle due to its similarity in taste to one a many bowls of traditional posole I've had in every other family gathering. The mulched hominy came with a rich pork stock and tasted like pork flavored grits! Pork was a bit tough though.

Chile Guero stuffed w/ Crab Meat and Asparagus, Tequila Crab Chipotle Cream Sauce

Easily my favorite from this restaurant. Staying true to the chile relleno comfort classics of that airy fried egg batter soaked by a tasty chilito but with the added benefit of sweet crab meat.

Robert Tapia of Mission Wine And Spirits in Pasadena was kind enough to pair some exquisite wines with a lot of these courses. Although I didn't get to try much, there were a couple that made made me raise my eyebrow.

From Seta Restaurant:

Golden Gazpacho W/ Poached Shrimp, Cous-Cous

A couple of tacos were brought out by Steven Arroyo of Cobras & Matadors and Church & State. He is about to open a new taco shop called Esquela based on the philosophy that everything tastes better when wrapped with a Tortilla.

Braised Pork Chop Tacos

Handles! Can't Wait!

Eat and get effed up for a good cause!

Buy tickets here

The People That Make East L.A Meets Napa Crack!

(Taken From Press Release)

"It’s that time of year again when Latin Cuisine flirts with fine wine. Please join us for an exclusive sneak peek into AltaMed’s 5th Annual East LA Meets Napa event with a special celebration of Mexico’s Bicentennial. Enjoy bicentennial dishes prepared by some of LA’s premiere chefs and fine wine from Napa Valley and Baja California’s Valle de Guadalupe. Participants at this preview event will include: Chef Daniel Salcido, Jay Arroyo and Nikomi Arroyo of Phlight, Chef Hugo Molina and Javier Jimenez of Setá, and Steven Arroyo (Cobras & Matadors, Church & State) of yet to be opened Esquela.

About the Event

AltaMed’s Fifth Annual East LA Meets Napa celebration returns better than ever on July 9th from 6-9p, with an expanded courtyard in one of Los Angeles most historic settings – Union Station. This year, the event also presents some of Baja California’s best wineries to showcase wines from the Valle de Guadalupe region in commemoration of Mexico’s Bicentennial celebration. The event will feature the diversity of Los Angeles’ Latin cuisine and fine wine from Latino-owned or –operated Napa Wineries through 60 wine and food pairing stations.

AltaMed’s East LA Meets Napa was inspired by CEO Cástulo De La Rocha’s passion for good Latin cuisine and fine wine. In that spirit and with his enduring commitment to serving communities in need, AltaMed’s East LA Meets Napa fundraiser was born.

The event will provide more than 1,400 entrepreneurs, community leaders, and food and wine enthusiasts with the opportunity to support AltaMed’s mission – increasing access to quality and culturally relevant health and human services to underserved communities in Southern California. During the past 41 years, AltaMed has been committed to providing quality care without exception. For more information on AltaMed please visit www.altamed.org http://www.altamed.org> .

Partial List of Participants for
AltaMed’s East LA Meets Napa 2010

Restaurants

Birrieria Chalio
Cacoa Mexicatessen
Casa de Moles “LaTia”
Cobras & Matadors
Cook’s Tortas
Dorados
El Portal
El Tepeyac Café
Esquela
Guelaguetza
Homegirl Café
La Casita Mexicana
La Parrilla Restaurant
La Serenata de Garibaldi
Phlight Restaurant
Porto’s Bakery & Café
Rivera Restaurant
Setá
Señor Fish
Taco’s Baja
Tamayo Restaurant
Teresitas
Tila’s Kitchen

Vintners
** - are Baja Californian vintners

Alex Sotelo Cellars
Ceja Vineyards
El Centauro del Norte
Elements of Sonoma
Encanto Vineyards
Gustavo Thrace Wines
J Lohr Vineyards & Wine
Karl Lawrence Cellars
Madrigal Vineyards
Maritas Vineyards
Mi Sueño
Renteria Wines
Robledo Vineyards
San Antonio Winery
Sequoia Grove Vineyards
Veramonte
Beringer
**L.A. Cetto Vineyard
**J.C. Bravo
Frias Family Vineyard
Chadeau de Vie
Maldonado Family Vineyards
Black Coyote
V. Sattui Winery
**Adobe Guadalupe

We look forward to seeing you soon. Buen Provecho!"

The World Cup At Guelaguetza: Mexican Glory And Chef Ludo

2010-06-18T17:49:00.001-07:00

The impossible happened...all of a sudden I like sports! Well, OK, maybe just if it involves some sort of finals or championship type status, or if its your very own culture duking it out against others. Ok, ok, maybe just the last half of it too, and after a few swigs of tequila/wine/beer.

Well, I happened to get sucked in to all the enthusiastic brouhaha this year since everyone else around me made such a huge freaking deal about it. So I decided to see what was up for myself, might I add at 7:00 AM too?!

Gol!!

And I loved it! The pressure, the early morning boozing, the suspense but most importantly the feeling of unceasing good energy of millions of people around the world brought together by a soccer ball. Its pretty crazy.

This last Thursday was the coveted Mexico vs. France game. For Mexicans--poblanos--to be precise, it was not just a soccer game but a chance to show France what's up, again! There was certainly lots of tension though. And there was certainly no lack of coverage as there was at least 3-4 different T.V station wagons from KTLA to Telemundo, all parked outside.

I especially felt bad for the guest of honor for that game...Chef Ludo! In other words, the only guy in the entire restaurant that was wearing blue in front of 200+ rowdy, green-touting, prideful Mexicans.

Ludo Hoping Against Hope

But sorry Ludo, there is no denying it. Mexico was clearly a more superior team than France this time around.

Ludo Losing It

Fortunately, there was plenty of smooth Tequila to console him through the 2-0 Mexican onslaught though.

Ludo El Borrachito: Real De Mexico Of Course!

And you know what they say, if you can't beat 'em...join 'em!

In Your Face! Well, Back Really

And of course, good food a given whenever you come to Guelaguetza. This buzzed morning around, I had an intense hankering for some of their strapping Oaxacan tacos de Barbacoa De Chivo. Hand rolled, these are basically a rendition of Birria,, here, they are thick skinned and bulging with filleted meat. The kid goat here is slowly braised in a red chile broth that is heavy on spices and herbs until it becomes tender and gamy insanity in a tortilla. Served with that same superbly full bodied broth that is all the better for dunking these bad boys in as you inhale them.

Tacos De Barbacoa De Chivito: Mexican Glory

It was only a matter of time until Ludo was subject to the Oaxacan jewel of Mole Negro. Since we all know he's only had Mole Zacatecano (the best) via my mom and I a while back.

Ludo And Mom Mole Confrontation: Moment Of Truth

Nonetheless, this day was fun as hell. And will be looking forward to watching every single upcoming Mexico game coming up!!!

Ay Guey! Quien Es El Guapo De Amarillo?!

Mapo Kak Du Gee Jip: Seoul Food For The Soul

2010-06-09T23:22:00.000-07:00

It was a lazy ass Wednesday evening and I had been in bed for the most part of it. I had gotten up in the wee hours of the morning with a throbbing fever. It had been a long day consisting of early rising farmers markets and a heavy, unpleasant lunch. But where I would of probably stayed in, only to probably fall sicker....the homie Mattatouille gives me a call. And an hour later I was up and ready to go.

A visit to this Korean spot I had seen on his blog was long overdue, and I was going to go whether I was miserable or not. Especially, since he just realized his vital Korean food credentials. It was time to respect Mattatouille's authority...

Mapo Kak Du Gee Jip

Of course, it wouldn't be a dinner with the Glutster without arriving 25 minutes late. But my failed punctuality that day was quickly forgotten as the assortment of colorful banchan started rolling out on to the table.

Banchan At Mapo

This is what I look forward to whenever I am on my way to any Korean restaurant, taste-whetting restaurant hospitality at its finest. The signature banchan (the restaurant is named after it) is kak du gee, chunks of raw daikon radish that is fermented until funky, crisp acidic joy. The rest of the sweet and spicy array included things like Mook (a bland solid jelly made out of acorns), in a vinegary dressing, sweet seaweed salad, cooked greens of both a savory, white pepper flavor variety and a sweet, sesame leaf flavor one. There was also pickled, crunchy cucumber and chewy fishcakes in red chili paste. And of course the essentials: a zippy, well aged Kimchi made out of baby napa cabbage and the L.A K-town exclusive of a miracle-whip enhanced potato salad.

Good thing we came with Matt and his innate Korean food ordering skills.

Kimchi Jjigae: Served Boiling

A bubbling hot kimchi soup was served first. In a clay bowl, its broth was deep, rich and heavy on the umami factor, suggesting of maybe beef or pork tallow used. It was brimming with tender pieces of kimchi, soft tofu and chewy oval shaped rice cakes. All the better to soak up that luscious broth.

Ee Myun Soo Gui

No one could tell what kind of fish this was but it didn't really matter as we all took the first bite. "G.B and D" in its truest sense of the word! Juicy, light and meaty. It was not hard to eat these with chopsticks like other more fragile fish.

Korean Purple Rice

An honorable mention has to go out for the bombski purple rice that complemented all this spicy Korean deliciousness. It was chewy, wholesome and satisfying.

Yook Heh Jang: I Wasn't Going To Wait Until It Got Cold!

There was no chance I was going to miss out on what was described by Matt as his "death bed" meal. Spicy beef broth, yam starch-vermicelli noodles, long roots, green onion and tender brisket all braised 'till sublimity . First taste has you with its tasty spices, a mixture of peppers and garlic for sure. Matt instructed us on how he used to eat it, scooping in some rice and letting it soak up all the juices first.

Just as I finished the last spoonful of the kimchi broth, I noticed that my fever was no longer bothering me. This was truly Seoul food that was good for the soul! ha ha.

Thanks to Kyoung Sun Lee--the proud owner of Mapo--for her generosity. She would simply not allow neither of us to pay or tip anything, she says that business has been absolutely great since her feature on Saveur Magazine and the L.A Times Review. I'm sure it didn't hurt that Matt had been here at least 8 times this month too. According to The Times piece, the part of Korea that she is from (Gyeonggi) is known for having signature banchan of a certain slightly dry, clean spiciness.

I hear another must-order item here is the black cod stew, not to mention her lunch specials that include things like hand-cut noodles or bibimbap for $5.99, and of course...all of that wonderful banchan! Damn, I'm lagging it!

Kyoung Sun Lee: Representin' Gyeonggi Right!

Mapo Kak Du Gee Jip
3611 W 6th St
Los Angeles, CA 90020
(213) 736-6668

$12-15 Per Person (if you go all out, ha ha)

Red O: Rick Bayless Stamped Mexican-esque Cuisine In L.A

2010-05-30T20:46:00.000-07:00

It finally came, the highly anticipated L.A expedition of the Mexican-cuisine Top Chef Master himself--is here.

Red O: Mexican Cuisine By Rick Bayless

I'm not going to lie that I almost did a back flip when I received an invitation to eat here. I remember one a many Saturdays when I wouldn't go out just to catch Mexico: One Plate At A Time, his show on PBS. His passion for Mexican food culture seemed so genuine, so ardent. And the way he strived to recreate regional dishes himself as traditional as he can was truly inspiring. I learned stuff about my culture's food that I didn't even know about.

I remember I would try to cook up what I saw on his show on a daily basis at times, the only food show that has ever made me do that.

Although I heard that its technically not his restaurant and he will not really be cooking there, his name is on it and he did consult with the menu. Well, better than nothing. The actual executive chef is Michael Brown, a veteran from Wolfgang Puck catering and the Patina group.

With a web like metal facade, the unique looking building catches your attention. It was designed by Gulla Jonsdottir, a respected architect who was in the team responsible for The Getty Center. She wanted it to look like it was 'wrapped' kinda like a present.

I'd never seen this before at a restaurant but there was a bouncer type guy in front making sure no unreserved shmoozers got through. Pretty harsh I thought, but could only imagine the hotness of the seats inside.

Suave Resort-esque Ambiance

Inside, the place is pretty nice. Lit mostly by natural light, the main dining area looks like an indoor patio but with long chandeliers that drop in from the retractable roof. There is a bar on the side with seats and a pair of beach resort style swings. And of course, there is the "Tequila Tunnel" that takes you to a ritzy Tequila lounge that is built around real tree.

Yup, A Tequila Tunnel

I was rather surprised by the menu, it was not the signature Southern Yucatan slanted Bayless specials that he is known for back in his restaurants in Chicago. Instead, the menu highlighted his contemporary radical approach to more Northern and Central style Masa-based Antojitos dishes, things like braised duck Taquitos and pork belly topped Sopes. Only seven renditions of Mexico's traditional dishes are available, he calls these "Mexico's Celebrated Seven" and they are the more pricier options. Overall, the rest of the menu is pretty affordable actually.

Just A Couple Of Cocktails: Mexican Mojito & A Tamarind Re-Fashioned

We started off with some mixed drinks. Matt opted for the Tamarind Re-Fashioned, a Don Julio Añejo Tequila based drink with Luxardo Cherries, orange bitters and tamarind syrup + soda. It ended up being too sweet for its own good, got a little better--but flatter--as the ice melted. I settled for the Mexican Mojito, a lighter cocktail that used the swanky Arrete Blanco Tequila mixed in with the popular Serrano + Cilantro + Agave preparation with a little mint. Again, that dang ice doing its thing. Watery. After voicing my concern, I was told that the cocktails are still "a work in progress".

Topolo Margarita: Served Straight Up

The best drink ended up being Bayless's signature Topolo Margarita that everyone else on the table ended up getting. It consisted simply of the Conmemorativo Sauza Tequila, a decent low- note Tequila that works fine when mixed. Along with Gran Torres Orange Liqueur and fresh Limonada it was clean and smooth.

Guacamole: Fresh, Tasty, Fail Proof

Some food was ordered for us. First up was the essential classic of Guacamole served with thin, warm tortilla chips. Guacamole is one of those minimalist dishes that almost can't be messed up, especially if the ingredients used are exemplary like here. Props for choosing to fly in Aguacates from Michoacan, this variety has an unparalleled creaminess with a neutral taste. Not like local ones that often times imparts an unwanted semi-rancid/light anise flavor when used to make Guacamole.

Pacific Sole Ceviche: Not Your Everyday Ceviche

With sun-dried tomatoes, Manzanilla olives, serrano chiles, and jícama. This was not your basic Mexican Ceviche, not to say that was a bad thing when the opt in ingredients make as much as sense as the traditional. Firm to the bite, the bland jicama crunch was a pleasant one against the acidity of the small pieces of olives.

Goat Cheese, Tomatillo, Arugula & Wild-Caught Salmon On Grilled Baguette 'Tostada': Why Not?

Its hard not to like any combination of tangy Tomatillo with some sort of creamy agent, its just one of those food matches in life that cause swoon no matter what. And a beautiful fish too, with its different hues of crimson flesh. Peppery Arugula was the final touch. Of course, the La Brea Bakery designer Baguette was chosen for this.

Woodland Mushrooms, Grilled Knob Onion, Sun-Dried Tomato, Serrano Chile

I was fascinated to see this on the menu. A ceviche made out of mushrooms is not that nouveau in the Central-Southern parts of Mexico. I once had some after spending a long, brazen day walking climbing the pyramids of Teotihuacan after our Taxi driver took us to a nearby town to eat. The version here is served on tasty sweet plantain chips which added a nice touch, we just couldn't get over the acidity of this ceviche. It tasted of that artificial "Limon 7" lime flavored salt Mexican candy, I didn't mind it as much as everyone else did though. But I basically snorted it back then.

Flight Of The Red O Tequilas: This is L.A, Not Chicago

It was around this time that we finally received a flight of Tequila that I had requested. Although Tequila is not the most ideal drink to be had with food, I wanted to see what they would serve us. My appreciation of Tequila has recently been growing fast since I started hanging out with a certain Tequilero recently.

The chosen flight was:

(From Left To Right)

Oro Azul Tequila Blanco:
Highlands, Aged Less Than 6 Weeks, Somewhat Vanilla Notes,

Corralejo Reposado Tequila:
From Guanajato, Aged for 6 Months, Peppery

Don Julio Añejo Tequila
Highlands, Aged for 2 Years, Ripe Apples, Whiskey Like

Jose Cuervo Reserva De La Familia Extra Añejo
Highlands, Aged For 3 Years, Cognac-Like, Smooth

I will not try to front and romanticize about each one of these, my tequila knowledge--and wallet, ha ha-- is not of that much experience yet. But I will tell you that with the exception of the pleasant Whiskey-like añejos, most of these were kind of harsh. Harsher and not as clear tasting as other Blanco's and Reposado's I've been having lately. It seemed like most of these Tequilas are under the Diageo, a British multi national corporate company who has bought a lot of independent Tequila companies lately, including Don Julio and Jose Cuervo. It seems as if no real consultation for the Tequila list was made upon opening up in Los Angeles since many of great locally distributed Tequilas that are around every other Mexican food restaurant...were not found here.

Now, back to the food!

Gleason Ranch Pork Belly, Black Beans, Salsa Negra, Sesame: Sopes

I've had one a many Sopes in my life, but never with pork belly! Sopes are usually a special occasion food in my family, a church fair food favorite too. Its basically fried corn masa that is formed into a little fluted platter of sorts, then topped with usually a smear of beans, meat, crispy garnish and a dry cheese.

Here it was black beans, and the crispy thing was pork belly that was crispy on the outside and tender on the inside. With that black mole like Salsa Negra, Ay Guey! Me chupaba los dedos! Good quality, white corn masa too.

Slow-Cooked Sonoma Duck, Tomato-Arbol Chile Sauce, Arugula: Taquitos

It would not be a Mexican American restaurant without Taquitos, some moist duck was the filling of choice. The tomato-Arbol Chile sauce had a stunning color and nice viscosity, all the better to coat the crispy Taquitos with. Peppery Arugula was a way better garnish than the usual shredded iceberg lettuce.

Sweeet Tamal With Tomatillo Salsa and Crema: Classic

The subtly sweet tamal was not too different from the ones you find in the roaming Tamaleros in the wee hours of East L.A mornings. Not as moist as homemade ones but not too dry and inedible as some. Again, you can't go wrong with anything topped with cream and tomatillo.

Sonoma Jack Cheese Queso Fundido: On A Cazuela

Props earned for serving stuff on cast iron cazuelas. First of all, really adds a home-y and rustic feel when eating off from them. Second, I swear that some Mexican food made on cast iron just tastes better somehow. This queso fundido was topped with a Sofrito type guiso, with only tomatoes, garlic and onion with a little cilantro. Simple, tasty and all the better to scoop up with the soft, steaming handmade tortillas.

Tortillas: The Foundation Of It All

It would not be a true Mexican meal be without Tortillas. And these...well there were not the best ones in town. Tasting vaguely handmade, as they were on the flatter--machine made--side. Also, not as toasty as I would of liked them, a little bready and underdone. But, alas they did the job way better than any other machine made ones.

Steak & Heirloom Tomato Salad: [compressed]watermelon, red guajillo chile dressing, wood-grilled scallions, grilled Creekstone skirt steak, [añejo] cheese

I don't know where the Mexican inspiration for this dish came from and didn't care too much for it. Think it was made to appeal to those who can't bear the guilt of eating anything less than a "salad". Quality of beef was good and nice funk to that aged crumbly Queso Añejo that was sprinkled through out.

Crab & Shrimp Enchiladas Suizas: creamy roasted tomatillo sauce, freshly-made corn tortillas, melted Sonoma Jack, black beans, ensaladita

Being a straight-up beaner, I was excited to finally see some jet black ones on the plate that were perfectly al dente and smeary to boot. This dish was easily, the tables favorite of the night. Comfort food in its zesty and wholesome finest with the folded and seafood stuffed soft tortillas. And really generous with that wonderful zippy yet creamy sauce of roasted Tomatillo and creamy cheese melted in the sauce too.

Albondigas al Chipolte: beef & pork meatballs, smoky chipotle roasted tomatoes, caramelized onions, Yukon Gold potatoes«

I've never had Albondigas in this Italian meatball style presentation, its usually a Mexican stew with lotsa veggies. Albeit, I didn't mind these, they were not as tender as you would expect and the potatoes were a bit mealy. The tomato-based, smoky chipotle sauce and caramelized onions were this dish's saving grace.

Cochinita Pibil: Tortilla-Fed, Gleason Ranch suckling pig, achiote-marinated & slow-roasted in banana leaves, black beans, pickled red onions, roasted habanero salsa

The first the signature Yucatan fangled Bayless dish that he is known for of the night finally. The pork was pulled apart and re-formed into rectangular cubes for a more stunning appearance. It was pretty tender--probably because the pig knew what's up and only ate tortillas!--but that was it. Very one dimensional and lacking in those stronger trademark exotic flavors of Yucatan Mexican cooking. Pickled red onions were bright and much appreciated though.

Sonoma County Lamb: Ancho & Guajillo chiles, roasted garlic, cumin, in Chile Colorado, black bean

Red O's take on the Mexican classic of Birria I'm guessing, the quality of the lamb was the first thing I noticed. More on the friendlier "beefy" taste spectrum than actual lamb gaminess. The chile broth was smooth with very nice viscosity that adhered to the fork-tender meat generously. And you can't go wrong with adding fried onion to anything, here it elevated the dish with its Funyun taste.

Pollo en Mole Poblano: grilled Mary’s young chicken, homemade mole poblano, black beans, watercress salad

The moment we had all been waiting is here. I am no stranger to Mole Poblano, all my old punk band members were from puebla, not to mention all the surrounding poblano party animals neighbors in my complex! This means that almost every other weekend there will be a bowl of steaming hot, painstakingly made Mole from either the Tepeaca, Tepaclasco or Cholula region right at my doorstep. Neil of Food Marathon and Kat of Eater can attest to this as last time they happened to be around and taste the Tepeaca one...

And it was not that bad here. Super smooth in its medium body texture and...rather spicy surprisingly! But with great spice, comes great sweetness. As it was quite sweet too. The grilled chicken was charred and succulent with a high quality clean poultry taste . By this time in the meal, I learned to appreciate the fresh greens that came in almost every plate. The watercress here enlivened the dish and kept you going for more.

It was finally time for desserts.

Golden and Crispy Empenadas: wild strawberries & mango, mojito sorbet

These 'Empanadas' were basically the Mexican Pan Dulce known as Ojaldras (puff pastries) with fresh and ripe fruit. These were light and tasty. But the best and most refreshing part was the Mojito sorbet.

Veracruz-Style Buñuelos: Salted cajeta ice cream, warm Kahlúa chocolate sauce

Only being used to the northern style paper thin, crispy Buñuelos that my mom pumps out by the hundreds every Christmas. I had trouble grasping the concept of these Sopaipilla-type donut things that the waiter poured hot chocolate sauce all over. A bit heavy. The best part was the salted caramel ice cream.

Creamy Goat Cheese Cheesecake: caramel corn, Mexican "root beer" sauce

Last but definitely not least, my favorite part of this meal probably. These were ethereally velvety and rich without being cloyingly sweet. And of course....that unique goat-yness flavor that is loved by few and hated by many. Its' a slightly gamy flavor...of fresh pastures and blossoming alfalfa sprouts. It seemed to be atop a Mexican cookie crumb crust--I think. And that single caramel popcorn kernel brought it all together with its sweet and salty crunch. The lush green "root beer" sauce tasted exactly like what it was called, lightly anise like at that.

And now for the low-light, out of focus, paparrazzi shot of Rick Bayless:

He came out briefly during the dessert course to say what's up to the table. The only time I saw him come out out the whole evening. He seemed winded and out of voice, I was buzzed and star struck. But it was now or never, so I poured my heart out to him from across the table and told him thank you for making Mexican food haute, and finally making it known in the American mainstream of food.

In conclusion, Red O is cool in my book. Acknowledging that I am coming back for classic Mexican rooted fare that is executed with lighter--arugula spiked?--flavors and rockstar meats/produce. This is not signature Rick Bayless but this is Los Angeles not Chicago, northern Sopes and Enchiladas will always prevail over southern Panuchos and Papadzules. But will the true enthusiasts score those 7:00 PM seats over the Hollywood-scenester-Rick Bayless-groupies who just want to be seen eating here?

Comments are now open...

Red O
8155 Melrose Ave
(west of Crescent Heights)
Los Angeles, CA 90046
323-655-5009

Prices:
$9 Apps. (Snacks) - $30 Entrees
$8 Desserts
$10-$12 Cocktails

Bonding Over Burgers & Beer: 8 oz

2010-05-24T16:10:00.000-07:00

It was Friday night, Fernando Lopez had just closed up shop at his restaurant and I was in dire need of calories after my Friday night fencing club session. The homie Eddie Hah had been wanting to hang out for a while now and he surprisingly wasn't working the line tonight.

To bad we had to bring 'em back to his dear but rigorous avocation.

8 oz Burger is the beefy pride of Govind Armstrong. A chef of Iron Chef fame who was once a a judge at top chef.

The place was mad cracking on a Friday night with a wait of half an hour to 45 minutes. We had to wait just like everyone else. Inside, the place was sprawling with the combined inaudible clamor of guys trying to impress girls and rambunctious dudes just having a trago. The bar stays open until 2 AM and they had done 600 covers in one day last weekend.

To make time fly by, Eddie insisted on getting a classic Sazerac. His favorite, probably due to the unique complexities of the two different bitters used along with an absinthe rinse. And of course...we were seated shortly--I think--thereafter.

Kobe Corn Doggies

The delicious onslaught was imminent. Our first conversation we had was a long and drunken conversation about how they made everything in-house. And the conversation was to continue as we each ordered a pint of California Telegraph White Ale to accompany our American Wagyu Corn Dogs. "The batter isn't as sweet as the county fair's and the violet mustard is made with white wine and purple mustard seeds, pretty complicated". Well, I'm pretty sure that the fair's wieners weren't slightly game-y neither. Yum.

Escarole Caesar

I like to think that having every burger on the menu is ok before having some salad first. The Caesar is made with tender Escarole here with an acquired saltiness. I think the two thick anchovy fillets on the side of the plate have something to do with that.

Duck Prosciutto w/ Honey Truffle Vinaigrette: A Table 8 Favorite

Eddie had told me that the dressing was a bit overwhelmingly sweet but the duck Prosciutto and toasted hazelnut duo just seemed to interesting to pass up. Well, it was sweet, but the truffle essence seemed to help it out. I wouldn't mind getting this again.

Grilled Artichoke W/ Herbed Aioli

I've always seen Grilled Artichokes on endless food shows, I was always intrigued by how they pulled each petal and ate the meaty root part. I found the flavor to be somewhere close to a corn flavor. I basically ate this whole thing and saved the aioli for future use through out the meal.

Grilled Cheese w/ Short Rib, Bel Paese and Onion Marmalade

A rec from blogger Mattatouille to Fernando, he wasn't wrong. Utmost pleasure in every bite, oozing with that buttery Italian cheese, thin, crispy and meaty.

Chicken Pot Pie Croquettes

Tasted exactly like it sounds. Crispy and piping hot, I asked him if was gravy was roux based. He confirmed yes. This was served with a Paprika sour cream but I wasn't able to taste the correlation between the pairing here other than just having something cold and creamy to dip hot fried stuff in.

Hot Wings: Flaming Hot Flavored

The wings were wings, quite succulent with a nice spicy vinegary kick. Enjoyed a nibble or three.

Stout Battered Rings

It was time for the official burger sides finally. Lately, I've been getting excited over onion rings whenever I see them on a non-franchise menu. I was a late bloomer with the stuff I guess. Here, they were not offensive but not amazing neither. They simply just did the job. "It could be worse" said Eddie, acknowledging this.

Kennebec Fries: Extra Crispy With Truffle Oil Glaze

Having just eaten some the overrated Pomme Frites at Wurstküche in the same week, I was vastly satisfied with this variety and preparation here, WAY better. Kennebec's have a firm and bright potato flavor, and they stay firm and crispy a little longer than other spuds. Eddie goes on and rants about a couple of times when the purveyors accidentally bring Yukon Gold's, getting mushier almost immediately even after the first blanch in oil. The truffle glaze and fried parsley specked papitas won the ring vs. fry battle this time around.

It was finally time for the damn burgers. I'll start off with my number one thing I look for: The Buns! Here, they alternate using a thick-skinned, buttery Brioche and a standard but indifferent sesame bun that they get from the nearby Melrose Bakery. We got pretty much every burger they had. The standouts being three only, the Pork Burger was the tables favorite. Juicy and the lightest tasting out of all the bunch actually. Topped with a kitschy coleslaw that added nice contrast.

Per Eddie's recommendation, we got the house special 8 oz with the "Melrose setup". Basically, this meant getting arugula, garlic roasted tomatoes and red onion jam instead of the "special sauced" house burger. The patty consisted of sirloin, tri-tip, short rib and chuck. The beef itself had a chunky texture in the mouth but came together when you bit the whole thing.

My favorite though was the Estancia. Grass fed beef with heirloom tomato ketchup, charred escarole and roasted mushrooms. We got this baby rare and still bloody. I enjoyed the most bites from this one. Perhaps because it was the leanest and most cleanest tasting out of all the beef, and I always like that minute gamieness that grass beef has. An honorable mention also goes out to the lamb burger, with harissa and a cool raita. But at that point I was burger'ed the hell out.

Don't worry, this hedonistic meal is almost over. A few scoops of their house made sorbets couldn't had tasted fresher after eating everything off the menu. A cool, Mint Julep flavor and coconut ginger flavor being the ones I devoured. Yes, I still devoured this.

Krispy Kreme Bread Pudding Anyone?

But of course, this is the Glutster. And the meal would not be complete without a whole serving of bread pudding made out of a ton of krispy kreme donuts made into a dessert. Served with an espresso whipped cream, this tasted exactly like a breakfast of donuts and coffee.

We capped off the night with a nice Hennepin, a medium bodied fruity British golden ale. Why not?

Thanks Eddie

Now if everyone excuses me, I think I'm gong to go eat some sprouts and iceberg lettuce for dinner.

8 oz.

www.8ozburgerbar.com

7661 Melrose Avenue
Los Angeles, CA 90046-7442
(323) 852-0008

Judging At The 2010 Los Angeles Vendy Awards

2010-05-17T22:52:00.000-07:00

Line "Em Up!

Last Saturday marked the battle of the greasiest, as both worlds of L.A street food duked it out for the title of the first annual Los Angeles Vendy Awards. The coveted event has become a cult favorite in the East Coast, where more than 660 New Yorkers gathered for it last year to eat street foods of all kinds.

The event was held in the nicas (and day street food) capital of Los Angeles: Macarthur Park. And I could not had thought of a better place.

It was to be The Grilled Cheese Truck, India Jones Truck, The Hot Dog Kings, Ninas Food, Bigmista's Barbecue and Tacos El Galuzo Truck duking it out for the Vendy Gold.

Grilled Cheese Truck: Keepin' It Cheezay

India Jones: Representin' That Indian Spice And Swoon

Hot Dog Kings: Bacon Wrapped And Guacamole Topped...Ayy Guey!

Nina's Food: Griddling Up D.F Deliciuosness

Bigmistas Barbecue: Smokin' Up A Little Somethin', Somethin'

Tacos El Galuzo: Taco's Are A Way Of Life

I was lucky enough to be among the few judges at this historic event, along with Street Gourmet L.A, John Shook and Vinny Dotolo of Animal Restaurant and the one and only Evan Kleiman of Good Food. Along with the smoooooth Emceeing of Jeff Miller of Thrillist.

But it was one taste that prevailed amongst all of us: Nina's Quesadillas and Pambasos. It was an instant unanimous decision.

No Need For Judging Sheets

Nina, This One's For You!

L.A Wine Fest To Go On June 5 and 6

2010-05-14T23:33:00.000-07:00

I'm finally 21 now so...

Wines and spirits from 14 different countries...need I say more?

buy tickets here:

L.A Wine Fest

hay los veo!

The Mad Greek: Debauchery-Driven Deliciousness

2010-05-14T13:12:00.000-07:00

The O.G Mad Greeks

There is something about eating a freshly baked, flaky Spanakopita in the middle of nowhere to help assuage your passage back to reality after a weekend in Vegas. The clanking sounds of the leftover bottles of alcohol as you speed in the car makes your stomach swish, and all of a sudden...all-you-can-eat crab legs don't sound appetizing anymore.

The Mad Greek: Mirage?

You see faded billboards a few miles before the exit to the The Mad Greek bearing "OPEN 24 HOURS" and you are befuddled--is this really a Greek Restaurant? Well, it is still a long drive back home and only fast food surrounds you...oh what the hell. Let's try it.

It is 1AM, there is only a Filipino family eating a club sandwich and ritz crackers that they brought themselves, uh-oh.

Ambiance: Dead

A barrage of menu items hit you as you approach to order. Things like Dolmades and Zaziki Pita are cloaked with Tuna Melts and Chili Cheese Fries but they are there.

The Greek Goods:

But what's that I see? A Spanakopita could it be? Its late and the consequences of eating heavy could already be felt through the redolent aroma of spit-roasted shawarma. Fuck it...a Spanakopita it is. I'll just take some bites of my friends "Va-gyro" as they called it. They also wanted me ask the cashier if they had any "Cream of Mushroom Tip Soup". Ok, maybe we weren't completely sober still.

A small order of hommos would also aid in detoxing my body and reversing this weekends 'drunken-munchies' debauchery. It was surprisingly chunky actually, not as smooth as I've had before. Also not as heavy with in the bitter, sour Tahini sauce, but still drizzled with super fruity olive oil and a little paprika, that kalamata olive and parsley sprig for greens would would have to do for now.

Another Favorite Triangle Shaped Thing Of Mine

Good thing the homie Angel--or "Gay-ngel" as we referred him in the trip--honored his High School food roots and ordered an order of Fried Zucchini. With a crunchy, breadcrumb batter, it beat the pants of off pita bread as a dipper for the hommos.

Honoring Our High School Diet

As we left, we couldn't help but simply admire some fine Greek Wisdom that sat hanging on the bathroom hallway wall.

Behold Greek Wisdom

Opa Guey!!

The Mad Greek
72112 Baker Blvd
Baker, CA 92309
(760) 733-4354

24 HOURS

$5-12 per person kinda