Benito y Solange’s Pop-up Dinner at El Take It Easy
The love for Baja California and Chefs Benito Molina and Solange Muris was beaming off of the diners at El Take it Easy in San Diego, on Monday night. A taste of their Ensenada restaurant Manzanilla and Baja’s beautiful ingredients were represented in an exquisite five course meal.
The evening started off with this litte gem. An amuse bouche consisting of a tostadita topped with abalone, achiote, and micro greens. The one bite wonder was washed down with a shot of El Take it Easy’s cocktail Condesa Güera. The little shot glass packed a punch as well with Gin, Cointreau, citrus, and an added dash of Tabasco hot sauce. The two preformed their own dance number in my mouth, and immediately opened up my palate for what was to come.
The first course was called Marine Surprise. Chef Benito Molina recommended starting with the fresh oyster and working your way around the plate in a clockwise fashion. So it began, a mini colorful adventure tasting the fruits and treasures of the ocean. On the plate was one of the tiniest Kumamoto Oysters that I have ever seen. It had a dash of soy sauce, and that was all it needed. Its natural flavors shined through, and set a nice tone for the rest of the tastings. After that was a piece of Yellowtail with a touch of ginger and serrano chile. This was a contender for my favorite of the plate. The brightest of the bunch was the Sea Urchin, with its striking buttery texture. To the left was a manila clam topped with smoked tuna. I just can’t get over how many flavors were packed into the few bites it took to finish it. The last and also a contender as my favorite were the barnacles. This was admittingly my first time trying these tiny creatures, and I was taken away by their odd beauty and delicious flavor. Every ingredient on the plate was incredibly fresh, and each had their own characteristics and personality representing them. There was a moment when I went off into my own memory of standing at the tide pools as a child. I will never forget the smell of the refreshing salty air. There you have it, a dish that took me right down memory lane.
La Movida
As much as I want to say that I don’t give into cravings, I just simply can’t. Okay, let me start off by saying, the cravings for these snacks are a bit different. Yes, they make tostilocos and clamatos on the San Diego side of the border, but it’s just not the same. Especially when the weather begins to heat up the yearning for a Chamango or Raspado is at its peak. I can still remember about 6 years ago, the first time that Antonio ever took me to La Movida. This small yellow spot has been forever a great memory of mine.
Whether you are longing for something sweet, spicy, sour, or even all three, La Movida will have a solution for you. This visit we ordered a Chamango and Tostilocos. The chamango consists of a large cup filled with a sweet mango slushy made up of mango puree, ice, and real chunks of mango. Then poured over that you have lime juice,chamoy,and tamarindo candies. My mouth started watering before I even began writing this post, just thinking about how to describe these snacks. The chamango is so refreshing, the only issue would be eating it so fast that you might get a brain freeze. Of course that’s never happened to us…ahem!
Tostilocos, oh how I wish that I didn’t like you. But, I do..and I guess I will just have to deal with it. The mixture that makes up tostilocos might sound odd to some, but you should at least taste them before you judge. Think Salsa Verde Tostitos topped with pickled pig skin, chile, chamoy, clamato, lime juice, cucumber, jicama, tamarindo candies, and japanese peanuts. Does that even make sense to you? The list and variations of tostilocos differ at each spot, and many will have their preference. This version actually had regular peanuts on it as well, but the japanese peanuts and their crunchy shell are still at the top of my list.
If you are looking for a place to fill that spot in your stomach with special cravings, make a visit to La Movida. There are an assortment of options, that one may even have a hard time choosing just one item.
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Parque Teniente Guerrero
Spending a gorgeous Saturday afternoon walking around Parque Teniente Guerrero is an experience, that one should plan to do at least once. As soon as you walk up to the park, you will hear music blasting, and see families gathered into their own groups just relaxing and taking in the surroundings. This is such a wonderful place to just sit and people watch. The culture, colors, and even the aromas of the different food vendors will suck you right in. This is a great place for families, and I am sure that every child has at least had one of the balloon/punching ball rice contraptions. Giovanni for one could not help himself, and immediately fell in love with the Toy Story themed one.
If you have worked up an appetite, like I always do, there are a variety of foods you can try. There is an array of options from Tacos to Raspados, and even sugar cane. We made our first stop for some grilled corn. We asked for everything on it, which included a squirt of fresh lime juice, cheese, and chile powder that the woman rubbed into the corn with the husk. Grilled corn is one of my all time favorite snacks, and this one was absolutely delicious.
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Sustainable Feast
This year on Earth day, the Sustainable feast was hosted by The Outdoor Education Foundation at the NTC Promenade in Liberty Station. 10 San Diego Chefs came together at one venue and created sample dishes from each of their restaurants showcasing local farms and their ingredients. The event itself is very family friendly with activities for children and local bands playing music in the background. Bringing an appetite is needed, as you are ready to set sail on an afternoon full of delicious gourmet bites.
Chef Javier Plascencia of Mision 19 was offering up a taste of the ever expanding Baja food scene. His sample dish was Roasted brussels sprouts, fennel cured sardines topped with a pistachio caramel, jocoque cream and jalapeños. Chasing all of the ingredients around the plate with the piece of toast was all part of the fun. Every taste was full of each ingredient and had an earthy, briny bite, with just the right amount of heat.
Chef Chad White of Gabardine’s dish was Cod Bacalao with corn bread and a tomato jam. The colors were gorgeous, and the sweetness of the corn bread and the salty cod were a delightful combination.
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Bodegas Fariña’s 70th Anniversary Dinner At Romesco Baja Med Bistro
Last Friday night Chef Javier Plascencia and Bodegas Fariña put together a five course dinner and wine pairing at Romesco, in celebration of their 70th anniversary. The dining room was full of eager appetites ready to embark on a Baja Med culinary adventure washed down with some beautiful Spanish wines.
Chocolata clam ceviche, wild salicornia, fresh squeezed tomato juice, lemongrass gel, lemon sea foam.
The night kicked off with this refreshing gorgeous beauty. Chocolata clams are a sweet Baja jewel, with an outstanding color and tender meat inside. The acidity of the tomato and lime juices went perfectly with the Dama de Toro Malvasia 2010 wine pairing. The wine was incredibly crisp and bright, and most definitely a lovely way to start off the evening.
Roasted Sonora pork, East Coast razor clam, Garlic-saffron-pork broth, fresh garbanzo, Guajillo chile powder.
The second course was a combination that I have never seen together on a plate, but the razor clam and Sonora pork created a superb harmony. The waiter came by and drizzled over a little of the garlic- saffron pork broth, which he called “magic juice”. This tied in the two components, of the meaty razor clam and the succulent piece of pork. The skin on the pork was crispy and bursting with flavor. I also loved the garbanzo beans on the plate, it added great color, and just one more element of texture.
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Tacos N’ Salsas
Tacos N’ Salsas offers a variety of tacos, but their top sirloin option is one of their biggest stars in show. There are so many different places to stop for tacos in Tijuana, and each and every place has their own personality and characteristics. Each and every individual has their own preferences, and stops that some even make daily. Pull up, Sit down at one of their tables (or stand) and begin to create your own masterpiece. If for some reason you aren’t in the mood for a taco, they also offer kebabs.
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Tijuana Walkabout
Over the weekend we hosted our first Tijuana “Food Marathon” for the San Diego Food Bloggers community. It was a wonderful experience meeting new faces, and showing them a piece of our near and dear to us Tijuana. There are so many places to go and see, and just trying to make an itinerary was incredibly difficult. There is not enough time in the day nor room in our stomachs to conquer and justify Tijuana’s food scene. We do hope that the places we visited gave everyone a taste that will have them craving more.
Tortas Wash Mobile
Our first stop of the morning was at Tortas Wash Mobile. This has always been a quintessential stop for us, especially in our early mornings heading to cross the border. It is pretty hard to resist starting your day with one of their Carne Asada tortas.
Das Cortez
Before anyone decided to drift off into a food coma, it was necessary to make a stop for coffee. With everyone buzzing with a bit of caffeine, it was time to walk Mercado Hidalgo. You don’t want people thinking that they didn’t get any exercise in their day right?!
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Café de La Flor
Café de la flor has always been a favorite of mine in Tijuana. Whether we make a quick stop for a coffee and something sweet, or sit down for a meal, it is always a pleasant experience. They always have a nice choice of music playing in the background, and the staff is more than friendly. I am not going to lie, we eat a lot on our ventures in Tijuana. It literally feels like some days we make 10 different stops, but I wouldn’t have it any other way. As soon as I saw the green juice on the menu, it sounded like the best starting point for me. Beginning a meal with the incredibly fresh juice and bowl of fruit, starts everything off on a refreshing and bright note.
For our main dishes, we ordered the Huevos Norteños and Molletes con chorizo. Talk about some serious comfort food! The huevos norteños consisted of beef machaca, scrambled eggs, and diced peppers and onions. You have your choice of fresh corn or flour tortillas to help you construct the perfect bite, of course with an added smear of the refried beans. As hearty as it sounds, the machaca was light, and each bite full of flavor.
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El Nido
Located in the heart of downtown Rosarito, you can smell the smoky aromas from the burning Mesquite wood as you walk up to El Nido. If you aren’t quite hungry just yet, this will automatically open up your appetite. All of their meats are locally sourced and cooked on mesquite wood. Their menu has included local rabbit, venison, lamb, and quail since the 1980′s. They acquired a quail farm in El Valle de Guadalupe more than two decades ago, and that is how the quail became introduced on their menu. As you walk into the restaurant you are surrounded by greenery, fireplaces with the burning wood, and the sounds of water trickling and birds chirping in their giant cage. Most of the light during the day, is all sourced from natural light. I really did feel as if I was stepping into a “nest”. There is such and warm and cozy ambiance.
Antonio and I were on a eating trek the whole day, so we actually split a dish for breakfast. I actually believe that it was our second breakfast, but who’s counting? We ordered the Venison Machaca with fried Quail eggs. It came plated with some of the best refried pinto beans that I have ever had, and a pan fried disc of potato. Served along side were fresh flour tortillas, which I have to tell myself to stop eating, before I demolish the whole basket. Just thinking about a fresh warm flour tortilla smothered with butter is making my stomach growl. The Venison Machaca is incredibly light, with its own unique flavor. Unique in the way that you can still remember the flavor of each and every morsel as it hit your taste buds. If you have never tried Venison machaca, I highly recommend that you order it, here at El Nido. The Quail eggs, even though fried, had this delectable creaminess to them. I would choose quail eggs every morning for breakfast if I had the chance.
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Taquería Hipódromo
Stopping for tacos as soon as we cross the border into Tijuana is a must. We always vary on exactly where we are going to eat, but Taquería Hipódromo has been one of many of our taco stops for years. It was almost always our late night taco fix, after a long night out. We have always ordered their Carne Asada tacos. They are all around great tacos, full of plenty of smoky carne asada, creamy avocado, and garnished with fresh salsa. You can choose to add any of their three housemade salsas, as well as beans if your heart desires. I have found that their salsas don’t have too much heat to them. They have a great flavor, but I love my tacos to have a kick to them.
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Spaghetti with Poblano Pesto
Pesto sauces are so versatile, and there are so many different flavor combinations out there. I love that pesto is so simple, but adds such bright and fresh attributes to the pasta. I have experimented with a few different types of pesto, and I have to say that this is one of my favorites. Who can resist the smell of charred Poblano chiles? Honestly, I think that there should be an air freshener with that scent. The house just smells amazing while making this dish. This is definitely going to be one of my new go to pasta dishes for when friends and family come over for dinner.
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Carnitas Las Michoacanas
This past weekend was full of rain, and when it rains it only opens up my appetite more. You start to crave comfort food, and just that all around feeling of warmth. San Diego hasn’t seen 3 consecutive days of rain in awhile, but it really was a great way to end winter. I say great, in hopes that there won’t be any more consecutive days of rain this year.
We headed out on Sunday in the rain (and hail), in search of great little spot to eat. I seriously had dreams about carnitas all weekend. Why yes, I do dream about food, quite frequently actually. Often when we set out on our little food missions, we just drive aimlessly until something catches our eye. This time I had been telling Antonio since early on that carnitas were on my mind. I just love Sundays and seeing everyone enjoying time and of course a big meal with their families. Eating Carnitas is a wonderful way to live out that experience.
We pulled up to Carnitas Las Michoacanas, and before we even opened the door I could tell that this was the kind of place we were looking for. A cozy little eatery full of wood tables, and of course the sweet aromas of pork. Their menu offers other items besides carnitas, but that’s what we were there for right?
We ordered a pound of carnitas, which was accompanied by fresh warm corn tortillas, and rice and beans. The waitress said it was enough for 2 people, but I felt like it could have really fed a family of 4. Family style meals are honestly a favorite of mine. I love being able to create tacos with as much or little contents inside, and really being able to add your own personality to it. The carnitas were so moist and full of flavor. Their housemade salsas were so fresh and delicious, but really all the carnitas needed was a squirt of lime and some onion and cilantro. The meat shines through on its own, even through the flavor of the corn tortillas. I told Antonio that I would love Sundays to be our day for carnitas. It’s little restaurants like these, that really help you appreciate the dish even more.
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