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

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.

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

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

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

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

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

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)

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

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

Drago Centro: Italian Dessert Ultra Violence

Urban Signage

So I finally made it out to Drago Centro. It was long overdue really, if you've seen me or talked to me lately...you know why. I was quite excited.

It was a Monday, gloomy and I had school at 2:00 PM. But I had delayed this outing long enough.

It was time--

To psyche me up for this meal, I had extensively been listening to the Rotten Bois, an Italian street Punk band who only had songs like Ragazzi Di Periferia


My Type Of Lunch Crowd: I Blended Right In

Bed headed and still groggy from yet another late night's debauchery, I showed up with a spray painted "Discocks" D.I.Y shirt and my tightest of fading 501's; the hostess pulled my seat for me to sit. I was here for the food man.

But there is no such thing as an ordinary 'quick lunch' when certain people know you are a food enthusiast.

Sooner than I knew it, an impromptu tasting menu of Ian Gresik's favorites, the chef di cucina at Drago Centro, was set to take place.

Michael Shearin, Drago Centro's beverage director, came out and showed us the old cocktail list in addition to a sneak peek of their new spring cocktail list to be unveiled next Wednesday at 6PM for $6 each, look at website if interested.

Only one drink was kept.


Arancia Meccanica: Monday Ultra Violence

Although I had to send back the first attempt due to wateriness, Michael showed me what's up with one he made himself. A unique sweetness was achieved with the sweet pepper boosted agave while the cilantro--in unison with the Sombra Mezcal's smoke profile--added a savory element. And that smoked salt only left you wanting more of smoky nectar. Italian for "Clockwork Orange"...this just might probably be the official mixed drink of The Glutster for now.


1st

Luscious: How Superlative Can A Pasta Get?

Agnolotti stuffed with a creamy Ricotta, and bathed in a truffle and fine-herb enhanced butter sauce. Each tender-to-the-bite little pillow literally exploded with molten cheesy goo. Sheer glee in every bite, the bar was set high with this.


Bread Sticks: aka Crack Sticks

Some crispy bread sticks were brought out to the table by the pastry chef, flecked with kosher salt, my taste buds suspected some Parmesan action went into it. Hence the gourmet cheese-it addictiveness of them. I ate three in a minute.

2nd

I Pizzoccheri Della Valtellina: The Rich Earth

My first time having a Fettuccine-like and cream based dish in a long time, these chewy noodles were made with Buckwheat flour and was served with fried sage leaves, cooked cabbage, crispy potato ball things, lotsa Fontina and an underwhelming sage cream. This dish definitely had potential to be outstanding, had everything going on: texture, appearance, portion. If my lunch mate and I didn't have to ask for some salt to make up for the kitchens under seasoning, nothing a couple pinches mended right up though.

3rd

Lamb Belly: The New Belly In Town

Crispy skinned with a gamy, sinewy bite that almost squeaks as you pleasurably chew it, this is what pork belly aspires to be. Served with those pretty dots that I think was some sort of balsamic reduction, shelled and buttered fava beans, some type of mushrooms and a crispy potato halves. I was pretty damn satiated.

But the reason for me being here was dessert.

4th

Like A Breath of Fresh Air: Spring

Harry's Strawberries, sweet raspberries, blackberries, blueberries, mandarin oranges, blood oranges, and ultra tart passion fruit seeds were polk-a-dotted with the classic balsamic reduction as well as a tantalizing aromatic basil syrup. The sorbets were tangelo, piña, and coconut and left me licking the edges of the spoon as I kept my dignity this one time and didn't lick the plate.

5th

Basil And Avocado: The Odd Couple

There was something oddly complacent about the sudden mating of smooth, creamy avocado and the balmy, perfumed basil gelato, talk about sweeping me off my feet. La Torta Di Primavera's complexity in textures of spongy olive oil cake, crunchy homemade Campari candy and tart grapefruit segments came out of nowhere with its clean, fruity and strangely comfortable flavors.

6th

Il Budino Di Cioccolato: All of A Sudden

Keeping the decadence train going, the chocolate custard was smooth and luscious, the pecan crumbles and pulled sugar added that bomb signature texture contrast while the conceptually named date carpaccio was sweet and chewy. That caramel gelato with its burnt sugar decree only bounded it all together.

By this point I was pretty much sweeted the hell out but I almost never will refuse MORE DESSERT.


Testing The Limits of The Glutster: Jashmine Corpuz's Cookie Plate

Canoli, biscotti, torrone, baci di cioccolato, nocciolati (hazelnut chocolate), savoiardi (lady fingers)...I could write a whole other post on just this cookie plate. Whipped ricotta filled canoli, nougat-like, meringue based torrone with pistachios and dried fruit, baci di cioccolato chocolate cookies sandwiched with hazelnut ganache, a raspberry jelly nocciolati and the most airy, light ladyfingers that only led me on thinking how her Tiramisu is...

For the first time I actually opted for some coffee on the fact that Drago got a custom blend made from Lamill coffee. And after all that sweet fondling, a serving of their slightly long-pulled espresso hit the spot. Like an unforeseen sock in the face with its intense, bitter almost astringent qualities. I payed for the uber high caffeine content later though.


Black: This Espresso Don't Mess Around


Jashmine Corpuz: Drago's Dessert Devotchka

Thanks to Jashmine Corpuz for making all this possible and being awesome.

By the time the feast was over I realized my journalism class was about to start in ten minutes...all the way in Pasadena. Oh well, ditching school and many other "important" things in life for food is the story of my life. And I don't care really, when those experiences are worth it...like this.

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

Two Rounds of 17 Artisan Chocolate Tastings Later: The Day of Chocolate Judgement at the Los Angeles Chocolate Salon

Thy Day of Chocolate Judgement had come, and thousands (literally) of calories later, I am still alive to tell the tale. After many day's of anticipation, painful day's filled with chocolate sobriety and caloric rationing...thy day had finally come

I have found a new respect for thy human body, I shall never underestimate it again. I never knew it could withstand so much chocolaty-driven debauchery, I am left absolutely awestruck.

Today...I truly lived up to thy name Teenage Glutster. r (glutster: derived from the word gluttony.

Bear all, the mercy of thy Chocolate Commandments which has been blessed upon me. (For the first time in my life, I actually got recognized; thanks to all those who gave me 'special treatment' and those who put me on the 'press list')

Yum: Virgin, Raw, Ecuadorian Chocolate Goo, truly made from the heart. Made with hexane-free coconut butter and sweetened with Blue Agave, in enlightened flavors like Turkish Spice, Bombay Curry & Tibetan Goji Berries (just try to decipher all the maca-infused spices) and last but not least, Japanese Wasabi-Pearl (made with Grade A Matcha powder and REAL Wasabi). Like the label says, "taste and see the lord is good", Exec. Chef & Owner Koina has spoken, and she is on a mission.

Amano Artisan Chocolate: Sincerely dedicated about bringing forth some of the best-tasting chocolate available, with its "floral essences, rustic smokiness, and raspberry finishes", and paying annual visits to their cacao suppliers in Venezuela, such dedication is not gone unreturned.

L' Artisan du Chocolat: : "Utmost quality in the ingredients and lightly sweetened", the most velvety, crafted chocolates in the strictest french etiquette.

The Tea Room: Tea-infused 100% organic chocolate, winning an award in the San Francisco extension. Bedouins Fear(Peppermint, Nana-mint Orange Peel and Ginger) filled truffles and Green Earl Grey(a dark truffle, 58% cocoa, infused with a green tea with Bergamot).

Malibu Toffee: Locally made, good 'ol, almond-based, buttery, crunchy toffee.

How food Saved (or Ruined?) My Life: Finding my Happy Spot at Mani's

Calories...there i said it.

Something we're all too familiar with. The unfathomable part of food. A foodies natural born enemy, superfluous to many (including me), but sadly...crucial in the long run. No matter how hard we try to ignore them, their there, pillaging your conscience like...well, me on Chocolate cake-Vegan German Chocolate Cake to be exact.

A recent study showed that...According to....A more recent study done by researchers found out that food is _________. Lately, food has been more of a stress to me than a passion. Sometimes it drives me insane thinking about the food i eat, what, where, and how much? Trying to balance everything in order to feel good and thinking twice about doing this as a career. So naturally, i've fostered a fancy for "guilt-free" food: natural, macrobiotic, and even vegan food. I still ain't one of them though!
It's just a little salvation from my damnation.

I know i'm not the only one like this, so when you need a little relief, just a little comfort or just feel like eating al moist, creamy tri-layered German Chocolate Cake chock-full of pecans and gooey caramel...go ahead...do it. Not into coconut (don't know how that's possible) you say? How about a slice of Strawberry Shortcake? A Blueberry Turnover Perhaps? Whatever your gratification is, Mani's lets you indulge, without driving yourself crazy thinking about it. They sweeten all their desserts and pastries solely with natural sweetners:concentrated fruit juice, maple, agave and no they don't taste like cardboard. Their breakfast's are also pretty good, but their lunch/dinner menu...not so much. But then again they are a bakery and not a restaurant so it's ok.

A dessert place, something that L.A desperatelyneeds. It's still not as good Moby's Teany in N.Y's Chocolate Macaroon Cake, my background on my desktop is set to to that, but this is damn well close.

Mani's Bakery
Los Angeles
519 S. Fairfax Avenue
Los Angeles, CA 90036
(323) 938-8800

Coconut Epiphany!-Courtesy of Portos

So there i was, bored on a friday night, craving something but not quite sure what, depressing myself over all these negative thoughts. I already had 2 cups of some fresh champurrado i made but unfortunately, that was not what i was craving. I still needed something, my body was still not satisfied. When out of nowhere my mom comes home and brings me just what my lanky body needed. At first i didn't think nothing of it. But with the first bite of this crunchy dark brown object with the and the buttery moist interior in my mouth. I almost died!


I couldn't believe how good this little thing was!!! I knew it was something with coconut(of course!!!) resembling a mexican Cocada, but 100x better. The deliciousness of it even managed to rid my mind of the stupid negative nonsense that makes teenagers kill themselves. This is why i love food everyone. In a life that sometimes seems unberable to live in or think about, especially in this stupid age with all the stupid pressures and thoughts..........food always saves me and keeps me going.


Well after a while, i found out my sister had sent them to me from Portos Bakery in Glendale. I'm guessing their the Cuban Version of Coconut Macaroon. But really, this is something truly delicious. If you're into Coconut try these out, bust a mission just for these. I promise, they WILL BE worth it.........trust.


Glendale
315 North Brand Blvd.
Glendale, CA 91203
tel. (818) 956-5996

La Monarca Bakery: Finally Represent'n

I'm still tripping out, the words

East L.A

on the front page of the food section on the L.A times? I couldn't believe it. They were doing an article on bakeries and someone finally shined some light onto the Latino culinary community. Finally, people have appreciated all the hard work that goes into making a decent pastel. Whether it being the balancing act of a Tres Leches Cake or a simple Relleno De Fruta, it's about time!


La Monarca bakery's Ricardo Cervantez said that he wanted to target a Latino market that is often neglected by the retail food industry. Since it was my little sister's B-day, i figured why not support the cause?


Of course i had to order the Dulce De Leche cake. I called to order and was suprised to find out that for a "cuarto de plancha"(25-30 people) only cost $40. Normally the places that are mentioned on the paper tend to be on the pricy side and this was just the average cake price you would find anywhere.


When we went to go pick it up, all the pastry's on display got the best of me. Like always, I couldn't wait for later. I ended up with their Fruit Tart, a couple of "Bolillo's Integrales"(Whole Wheat Rolls), Whiole Wheat Biscuits and some Whole Wheat Cemitas lightly sweetened with Piloncillo(unprocessed brown sugar).


The Fruit Tart was unexpectedly light. Normally Mexican Patisserie tends to have a heavy amount of butter or lard. But this was different. The crust was light and flaky without being greasy. The custard was nice, not overwhelmingly sweet. And the pear on top happended to be in season. And if it wasn't sweet enough, it was all glazed in a simple syrup.


The Dulce De Leche cake looked beautiful enough to be accepted by my little sister, who's poor life is about to be tortured by the problems of "Teenagerness". And yeah, it was also tasted as good as it looked. Moist and airy and not overwhelmingly sweet. Again, this had that light taste that the tart had earlier. They were extremely generous with the whipped cream but that wasn't a bad thing in this case, the custard inside was a different one that i had earlier, also delicate. It was nice to know that they don't use the same one for everything much like other bakeries do.



Score one for us, finally!

Tangy yogurt this, Guilt-Free That...

...Pinkberry.


This seems to be the trend right now. I'll admit, afer reading everyone rave about it. I was dying to try it. I mean it had everything that i love: kind of health foodish but without sacrificing too much flavor.(no added sugar, coconut and Carob Chips available!!). Yesterday i couldn't take it no more and somehow convinced my dad to drive halfways around town for it! Since East Los doesn't seem to be "adequate" for a pinkberry location(eventhough their opening one just about everywhere else!!)


For almost 9:00 PM on a Monday, The K-Town Pinkberry looked more like some sort of club or party than a Frozen Yogurt Parlor. If you closed your eyes, the sound of the rambunctious techno beats and the chattering of young hipsters combined would make you think you were in some sort of rave.


I went in hopes of trying their green tea flavored yogurt but when i saw that they charged a dollar more, settled for the unappealing "plain". I'd rather get a medium with 3 toppings then a small green tea with none. They had some pretty good topping options. Of course i got coconut, carob chip and since i didn't really want nothing else, thought i should be getting some sort of "berry" so got blackberries.


But hey wait a minute, after a couple of spoonfulls, i noticed that the middle was completely hollow!!! They swirled it completely around and only made it seem like it was overflowing with everything and you got what you payed for! If it wasn't for the toppings, i would of been really dissapointed. The yogurt itself did have that "tangy" taste that everyone was talking about but i didn't think it was that great. Just think frozen yogurt, literally. I was done with it faster than a mexican kid eating a boli on a hot summer day! And once you finish this, all you want is more, more more! Even if you did get a large.


Boy, did they get me.
Think, the starbucks thing but with yogurt.


Someone out there is making lots and lots of money off this stuff

Pinkberry
3300 W 6th St
Los Angeles,
CA 90020

1st Night in N.Y: Pizza Epiphamy and a GOOD Vegan Chocolate-Coconut Cake

Arriving an hour earlier than expected (thanx to favorable winds), the change was dramatic. Everuthing felt different, the energy, ambiance whatever you want to call it. I knew I was no longer in L.A. It’s a weird feeling, unexplainable. I’m still trying to get over it. That still didn’t stop from enjoying Lombardies.


I remember a time when I had not yet discovered my passion for food, my brother had taken me to Lombardies pizza and being mesmerized by it. I wondered… if it did that to me before, what was it going to do to me now? Then came the moment of truth., The place sure had changed since the last time I’d been there. I remember waiting for a table in a small little checkered-tabled dining area. Now it was thrice as big and even had a place underground. It seemed like they realized that they were the first pizzeria in the U.S., and and got a little bit too cocky.


I’ll admit, I was beginning to worry that this was not going to be the same Lombardies that I once had. But I was quickly relieved. We ordered a small, 6 slices, with Pepperoni and Beefsteak Tomatoes and of course the famous shreds of basil and Pecorino Cheese that made it famous. Watching everyone else around us devour their thin as paper pies consoled my worries., And then it came, the first pizza, with all it’s glory. It almost seemed to good to be true. I took a while to admire it with all the colors of the Italian Flag, the charred blisters of thin light bread, the popped up Pepperoni, the fresh Mozzarela and Basil. This truly was a masterpiece.


And then came the first bite, the thin yeasty bread, the chewy mozzarella and the peppery basil all dancing in my mouth. This was truly a slice of heaven. The crust was light, filled with air bubbles caused by the heat of the oven. Bites turned into slices, slices turned into half the pizza and faster than I knew it, I was about to finish my half and then I stopped, to appreciate it one last time. I didn’t want it to end, but like we all know, All good things must come to an end.
And then…………………………………………………there.
- Everything was finished and that was that.


Most people would stop there, but not us. Not me and my sweet-toothed brother. You see, we are some of the few people left who haven’t sacrificed the joy of eating because of the latest fad diet, damned we were going to be if we were in what is considered to be one of the biggest food Meccas in the world and just “fuggetabout” one of the most important parts of a meal, dessert. After roaming the streets on a Wedneday night and catching a shot in what used to be CBGB’s, we found ourselves in a dilemma. That famous cupcake place had just closed. You would think that in a city that is known for “the city that never sleeps”, you could get a cupcake at 10:30PM! Disappointed, we started walking. Eventually we walked in to the first Café, for this little tea bar named Teany.



Little did I know that this little place was a also a N.Y Foodie exclusive. Vegan/Vegetarian, or “conscious food” is what I like to call it. My Favorite!!! And apparently owned by Moby. With a selection of 96 different teas and they even had a Vegan “Coconut Macaroon” cake! How lucky was I!!! Seriously!!! This kind of stuff never happens to me. The cake was unlike any vegan dessert I’ve had in L.A. This actually tasted like a dessert, not some sweetened condensed chunk of soy. This was truly decadent, even if it was vegan. A huge double decker slice of chocolate cake slathered with chocolate icing and coconut. Rich, where other vegan confections were just well…vegan, amazingly moist where others were painfully dry. And what better to compliment this than a buttery Caramel Loose Leaf Black Tea? Caramel and
Coconut. Two of my most favorite things in the world, enjoyed without feeling too guilty


All this? in just a matter of hours?


I don’t know l..A….N.Y made a pretty good first impression.

Lombardi Pizza
32 Spring St
New York, NY 10012-4173 View Map
(212) 941-7994

teany cafe
90 Rivington Street
New York, NY 10002