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

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.

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

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

Part Time Food GPS: Rivera's Honey Tasting

(Taken from Food GPS Website)

Curious I was when I was first asked to cover this event, I felt cloyed after having finished! A four course tasting menu sponsored by the National Honey Board took place at the super hip and happening Rivera Restaurant yesterday. Each dish celebrated—yup, you guessed it—honey and its various uses and effects on food. Only three restaurants around the U.S are chosen for this event every year, this year the chosen theme was Latino cuisine and what better representation in L.A. than Chef John Cedlar’s New Mexican fangled contemporary approach.




Before the meal, Mr. Sedlar came out and spoke briefly about honey’s typical uses on Mexican cuisine as well as his earliest memories of the stuff, involving stories of how he used to smear his Sopaipillas generously as he was growing up. I added a couple of sweet childhood anecdotes myself as he had kindly asked me to do so earlier to add my own piece of knowledge.



Without further delay, we were seated and plopped down with a wide cup full of iced Pineapple and Serrano Licuado with Honey Infused Tequila, a sweet and fiery beginning to the meal, especially after I bit the Serrano and muddled it with the already-spicy juice. Didn’t really pack a punch, but was certainly going to use all that bromelain to help me digest what was coming.



Crostinis of Queso Cotija with Hierbabuena, [pink] Pepper Berry Infused Honey and Figs. Chef Sedlar went on to say how he used to always eat cheese with something sweet, you know…to contrast. He must have really had a sweet tooth back then, the combination of sweet figs and generous drizzle of honey was as sweet as reminiscing in a happy childhood, good thing that subtle pink pepper berry and mint was there to break me out of my sugar daze.

Finish reading rest of dinner at Food GPS

An 18 Crash Course Lesson in Mexican Food: La Casita Mexicana

I would say it was serendipity that day at the Gold Standard.

Those two chef’s I always saw on that Univision morning show “Despierta America” my mom watched everyday were there, and I, forced myself to introduce myself to them: Ramiro ArvizU and Jaime Martin Del Campo of La Casita Mexicana. It was long overdue. They were sampling some Ceviche Verde (Green) that I initially thought to be just a chef-ed up version of the classic Tomato-Onion-Lime Mexican Seafood classic. Tasting it, the unique, bitter taste of Epazote, known as the "Skunk Plant" back in Aztec time stood out immediately. The type of fish used that day was the signature wide-flaked flesh of Bacalao (Cod), a saltwater fish that is also readily available in the Southeast Coastal regions. Hmmm…






Going up to them, they immediately informed me it was a version seen among some provinces around Veracruz where Epazote is still used as well as Cilantro. This sparked a rather long, detailed conversation that only two passionate chefs and a self-discovering food writer could keep up with. Not just about food, but…authentic food from Mexico. The other dishes that never made it to the Mexican Chain Menu quo of Fajita platters, ‘hard shell’ Taco’s & ‘Wet’ Burritos a’ plenty.

My roots, my past, my history, a sacred bond I’ve recently discovered in my first trip to my parents state of Zacatecas, Mexico…was not this. This unfortunate truth was equally—if not even more—mourned by them. That was it. Something needed to be done to clear the greasy, cheap, easily prepared confusion that is sadly the bar for most Mexican food in the U.S, yes...even L.A. So, I rallied the diligent few who spun their own web, straying from the allotted venting of Yelp and Chowhound: the Los Angeles Food Bloggers (only ones that make it to my links on lower right), they have become a foodie family for me and I felt they needed to know what really was up.

An 18 course learning experience was to be had on Wednesday March 25, 2009 at La Casita Mexicana. This was that dinner.

We started off with a showcasing of many traditional Mexican foodstuffs.
Black Corn is grown in only select regions in Mexico because it is a lot harder to maintain. Their kernels are almost as starchy as potato when cooked.





Preserving foods is an Art in Mexico that is practiced with just about any perishable, in an attempt to let less go to waste. Even making jams with savory items like Cactus paddles and Chayote a water-fleshed gourd vegetable apparent in more Central states.





Of course, a table side showing of old fashioned Salsa making was thrown in there somewhere...Lava Rock Molcajete and good 'ol Elbow grease, no blender/food processor, keeping it old school.





They busted out with 3 different kinds.
Salsa de Jitomate con Chile Serrano y Cilantro MEXICANO (Tomato, chile, Mexican Cilantro; taste different than Domestic Cilantro, less strong)
Salsa de Tomatillo de Milpa Con Semillas de Calabaza y Chiles de Arbol Tostados (Wild Foraged Tomatillos, Pumpkin Seeds and Toasted Tree Chile)
Salsa Cruda de Tomatillo y Hoja Santa (Raw Tomatillo with Hoja Santa; tart, acidic and spicy)

Now, it's time for the main lesson: 18 courses, covering the barren desert bounty, the humid coastal concoctions to the ways of the tropical wetland--Mexican gastronomy at it's tribal finest.

1st Course:
Sopa de Pescado con Hoja Santa y Chile Jalapeños (Fish Soup with Hoja Santa Leaf and Chile Jalapeños)





Hoja Santa is a broad leaf used as an Herb mostly Oaxacan dishes, the flavor and smell is reminiscent of root beer. Some diners were suprised how the soup had some Tom Yum qualities to it, this is how it is when prepared good, that's all.

2nd Course: Chile Jalapeños Rellenos de Atun (Tuna Stuffed Jalapeños)





Tuna has made it's way into Mexican Culture. Seen more in coastal states like Veracruz. These are not as spicy as you would think.

3rd Course: Queso Azteca (4 different Cow cheeses, blended with Epazote, Chiles Poblanos and little strips of Cactus, Nopalitos. This is then wrapped with a Banana Leaf and Grilled on open flame)





Kind of like a deconstructed, really good Quesadilla

4th Course: Tamalitos de Huitlacoche (Corn Fungus Tamales)





Seasonal, mostly seen during May. The jet-black fungus that grows on few, lucky Ears of Corn are prized in Mexico. Usually pricey and used in Quesadillas in Central Metropolitan street food.


5th Course: Enchiladas de Pollo con Tres Moles (Poblano, Pepian Verde y Rojo)





Not just beautiful looking. Each sauce bringing it's own essence from different regions of Mexico. Sweet Poblano from Puebla, nutty Pumpkin Seed-intensive Pepian Verde from Central States, and Spicy Rojo from Southern Central.

6th Course: Enchiladas Rojas de Queso Cotija from Michoacan (Enchiladas with Mexican Dry Cheese in style of Michoacan)





Keeping the age-old tradition of lightly dipping the tortillas in hot oil before Chile makes layers of flavor.

7th Course: Mole de Almendras con Carne de Puerco (Almond Mole with Pork)





This protein is choice all around the Motherland but in combination with Mole not so much, popular in Jalisco.

8th Course: Mole Blanco (White Mole)





This Mole is an antique recipe found in Tlaxcala with touches by Jaime y Ramiro. It is believed to have it's origins by abiding to a Brides demand of not wanting to get dirty on her Wedding day. Made with same ingredients but just their white counterparts: White Chocolate, White Raisins, White Chiles etc..

9th Course: Puerco Adobado (Pork in Spice-Intensive Red Sauce)





Sweet and Spicy Sauce...Mexican Style. Jaime and Ramiro said this was from a recipe some Aunt had or something.

10th Course: Cochinita Pibil from El Yucatan (Pork Roasted in Plantain Leaf with Achiote Spice, spicy Habanero Pepper and Bitter Orange fruit)

I know it was floating around somewhere in the Table, didn't get a chance to take a photo.

Naranja Agria are excruciatingly hard to find in L.A, needing almost entirely sub-tropical climate, it is used in many Latin American cuisines. It has a special kind of puckering tartness to it found in no other citrus fruit. I think they found someone who grows it in their backyard recently...

11th Course: Pescado en Salsa de Tamarindo con Chile de Arbol (Fish with Tamarind-Chile Sauce)






Tamarindo pods are peeled and made into candy, drinks, topping for Raspados (Mexican Shaved Ice). Here, they dug for this recipe incorporating pods freshly imported from Nayarit. The sauce was tart and spicy, excellent for fish.
12th Course: Cecina al chipotle (Dry-Cured Beef cooked and slathered with smoked Chipotle Chile)





Beef dish hailing from Veracruz region to dyspel belief that all of their food is Seafood, it's one of the few dishes where Chipotle Peppers as well as Olive Oil is used in cooking, Olive oil goes for entire region's cooking.

13th Course: Chiles en Nogada (No Translation)





This is probably Jaime and Ramiro's most notorious dish. Cooking the pepper to crunchy perfection, stuffing it with ground pork mixture involving Dulce de Biznaga (Crystallized Cactus), topping it all with a Pueblan cream sauce made from Pecans, and finally sprinkling a few fresh Pomegranate seeds on top.

Dulce de Biznaga is becoming harder and harder to find, making it a lot more expensive where ever they do have it. It tastes faintfully herbal, also used in Mexican desserts.






14th Course: Churros Rellenos de Cajeta (Caramel-Stuffed Churros)





Caramel is universally loved all through out Mexico, both it's Goat's and Cow's Milk ones (probably equal). Rich and when done good, not cloying. Churros are superb with this.

15th Course: Flan de Calabaza de Castilla (Domesticated Pumpkin Flan)





Jaime and Ramiro made a huge sheet of Flan for the whole table! Pumpkin sweets are hugely popular all through out Mexico. In this Flan, it just added another realm of silkiness.

16th Course: Ponche de Jamaica con Jocotes y Nuez (Hibiscus Punch with Pecan Pieces and Jocote Fruit)





Traditionally mixed with Tequila, this is a Winter, Christmas time only drink. It's just a motley brew of about whatever fruit you can find. This time it was Jocotes, tiny crabapple-like fruit.

17th Course: Flan de Calabasita (Zucchini Flan)





Zucchini--when it is abundant--is also used in sweets. Here, it's strips added nice textural contrast to silky Flan.

18th Course: Toronja Grajeada con pasta de Chocolate Mexicano (Crystallized Grapefruit Wedges with Mexican Chocolate Paste)





Super Labor Intensive, process taking 24 hours to complete. Apparently, in older times, this dish was made by nuns for the highest class of clergymen, cardinals etc. Grapefruit is dessicated with Rock Sugar and then dipped in chunky chocolate paste.

This was it. I hope we all learned something.

I certainly did...a lot of new things I myself didn't even know.

La Casita Mexicana
4030 Gage Ave Bell,
CA 90201
(323) 773-1898
Open Daily 9am-10pm