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.
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.
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.
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.
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?!
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.
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.
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.