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

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.

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

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)

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

'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

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

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

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

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!

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

The Radio Room at The Edison: Puro Pinche Pari No Mas!

Puro Pinche Pari No Mas Hombre: The Radio Room

I'm pretty sure you guys have noticed that I have been straight out lagging it with the blog lately, ok, to the max. Well, The Adverts (late British 77 Punk band) said it best...NO TIME TO BE 21!.

No excuses!

...Yes, Yes, I know but between school, revamping my site, that internship at NPR West (Word Commentaries, Youth Radio, Huffington Post Duties), and my Hopeless Romantic PURO PINCHE PARI ways--time has become of the valuable essence lately.

I post more regularly on NPR blog now (for you die hard Glutster heads out there...)


The Speak Easy Feel of The Edison: Angel Shot

Amidst all this senseless partying, a couple of new drinking experiences have bubbled up. Like that of The Radio Room at The Edison in Downtown. Never in my days of drinking 40 oz. Cobras on buses with the homiez would I have expected to be sipping on Fresh Nutmeg laced Infante's Tequila mixed drinks...


Giuseppe Gonzales's Infante: Tequila, Lime, Orgeat, Fresh Nutmeg

I still have a lot to learn as I showed up to the first one in my Chuck Taylor's but Oh! How I live for the bouncer confrontations at food or wine events. I love seeing their face as they realize that this tall, lanky long haired Latino guy ACTUALLY IS on the list and YES, I AM TEENAGE EFFIN GLUTSTER.

In a nutshell, The Radio Room gathers four bartenders from around the U.S at a time and has them all behind a bar, rhythmically shaking and showing off as they pour two custom drinks that they create just for the event. It happens just above the month count and it is awesome.


A Guy On Stilts: I'm Telling You, This Shizz Always Cracks

Ok, it gets uncomfortably packed during peak hours, with waits up to half an hour for a drink sometime. But, the 1920's prohibtion ambiance all but makes up for it. It used to be a steam room I hear, and they project your early film history essentials on almost every wall. And they always have a bad ass live band.


Ambiance: The 20's Were The Days

How freaking flattered I was to find out that Joseph Brooke, the Director of Spirits at The Edison, is apparently a HUGE fan of my blog!


Joseph Brooke: Getting Crazy!

And he took care of me and my guest rather finely, introducing me to my first S.F standard, Tommy's Marguerita, an Agave-sweetened Marguerita. And sharing some of his favorite Mexican spirits with me.


Sombra: Smoky, Caramel Notes w/ an Elegant Burn


Ocho Tequila: A Shot Here, A Shot There

Several drinks later, he absolutely swooped me off my feet with impromptu drink he ingeniously named the "Oaxaca Wacka-Wacka", a mixed drink of Mezcal, Hibiscus Liquor and other things lost in those brain cells I killed that night...

In my buzzed munchy induced flurry, I got a chance to talk Oysters with Christophe Happillon, went on for almost an hour actually. Talking about how different plankton affect the taste of each and he has a secure, sustainable and tasty source from this guy in Carlsbad. He shucks regularly at Joes in Venice every Friday night.


Christophe Hapillon: In My Point Of View That Time Of Night

By the end of the night, I was feeling pretty damn good and satiated for the night, but as I was leaving I smelled my Lavender and I saw fire; two of my favorite things in life.


Zane Harris Of Seattle: Pyro Mixologist

Ok, one more drink to cap the night off I guess! Like a whiff of the first Lavender buds in season but...boozier!

I'm looking forward to coming here next time.

Ok...I'll put on some stupid dress shoes.

I hear they are opening up one in New York for all you East Coasters.

The Edison
108 W 2nd St
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com