Antonio and I will be at the San Diego Public Market representing Club Tengo Hambre on Saturday April 20th from 6-10pm. Have a taste of Tijuana restaurants, while dining for a cause in support of “Just Call Us Volunteers”. Stop by, say hello, and find out about our upcomimg Baja experiences.
Ticket info: http://bit.ly/151Xduw
Continue reading
My girl friend and I were talking the other day, and she had asked if I had ever had a Pambazo. She is from Mexico City, where these Guajillo sauce dipped sandwiches are an iconic street food. Until now, the only sauce covered sandwich I had experienced, was a Torta Ahogada. Within minutes, she was sending me an address of a little eatery in Logan Heights, known as Tacos El Compita. The owners of the shop hail from the state of Hidalgo, Mexico, and established Tacos El Compita in 2009. It all began as a small taco stand on Imperial, and shortly thereafter moved to its current location.
With Pambazos, and other menu items on our mind (from further research of course, we had to get there for a weeknight dinner. As soon as we pulled up to the restaurant, a white board with what seems like hundreds of options was displayed, as well as the words on the building: Borrego, Birria, and Menudo. Hello, where have you been all my life?
We tucked into the covered dining area, to get out of the rain, and take a closer look at the menu. They are open for breakfast, lunch, and dinner, and while the Chilaquiles were screaming my name, I had to focus and remember why we were here. We went ahead and ordered our Pambazo, as well as tacos dorados en consomé, Huaraches, and Picaditas. We could not help ourselves, with those options on the menu as well. All of the tortillas are made by hand, and yes, the food does take a bit once you have ordered. There is absolutely nothing wrong with that though, you know that the food is fresh and being prepared to order.
Continue reading
When Chef Chad White talks about his passion behind his latest venture, Plancha Baja Med, it is almost contagious. His inspiration from his travels and experiences in Baja, is incredible to listen to. He mentioned various times, that his experiences are not only based on the food alone, but the people and surrounding ambiances as well. We could not agree more, and if you have been following us along on our Life and Food journey for awhile now, the photos and words can not even fully express that admiration.
He started these Prix Fixe pop-ups at the end of last year, and we have been following each and every menu, just drooling. It was time to stop seeing the action from behind the computer screen, and finally see it in person for ourselves.
He currently holds these pop up dinners at Carnitas Snack Shack, with a 6:00 pm and 8:30 pm seating offered. The space itself is just lovely. The warm wood accents, and candle lit long table, is more than inviting. Don’t worry about our abnormally cooler nights here in San Diego, because the heat lamps are up and running, as soon as you are seated. The long table serves as an intimate setting, which made it even more fun to hear about how every one had end up there, after hearing about these dinners. It’s also the look on their faces, while Chef Chad explains the menu, and each ingredient on it, just that look of intrigue. You won’t find creations like this anywhere in San Diego. Just as the website states, “This is a non specific dining experience that allows his imagination to run wild; cooking however, wherever, and whenever he wants.”
Before you sit down at your seat, Chef Jenn Felmley was there giving the run down on the select local craft beers that are offered for purchase.
The time had come, Chef Chad White stood at the head of the table, talking about the dishes, and each and every step that it took to prepare what we were about to experience.
The evening kicked off with a fresh oyster topped with Uni, Kieffer pickled avocado, and sesame-nori gremolata. I picked up the oyster, and in one tip back of the shell, my mouth was filled with an explosion of flavors and textures. The pickled avocado was really a nice addition to the buttery sea urchin, and natural sea flavors of the ocean.
The next course, Sous Vide beef tongue, eggplant meringue, dehydrated olive poblano tapenade, and a touch of Kale ash. A piece of the tender beef tongue, with that incredible meringue, and briny olive tapenade, was just fascinating.
The chatter was flowing after the table all had their first bite of the Pork belly. The aromas from the Al Pastor pork belly, onion smoked masa, black garlic, and charred pineapple took me right to my own little happy place. My mind was automatically transported back to one of our favorite taco stands in Tijuana. This dish is far more exquisite, but its those type of food memories that just seal the deal for the evening.
Continue reading
There has been much anticipation awaiting the launch of the Hacienda de La Flor tequila line by Chef Marcela and Antonio Valladolid. Yesterday afternoon, Searsucker in downtown San Diego held an intimate soft launch for their Organic Hacienda de La Flor brand. The absolutely beautiful bottles of tequila lined the bar and surrounding areas, and before we knew it, the restaurant slowly started to fill up with close family, friends, and press.
We were greeted with a crafted cocktail made especially for the event. Local mixologist Jen Queen wanted to create a cocktail that didn’t mask the natural flavors of the tequila. She used prickly pear, with an added hint of reduced Habanero syrup and Rosemary. The color of the cocktail itself was absolutely stunning, I felt as if I just kept looking at it with a dreamy stare. Each sip had a slight tartness, with the heat of the chile coming out in the back of your throat. Most importantly though, the tequila was still the star. With this taste, I couldn’t wait to experience the rest of the line. I would love for this cocktail to frequent my life a lot more often.
The cocktails and conversation were flowing, as Marcela and Antonio Valladolid took front and center. It truly is something special to hear about their “labor of love”, and craftsmanship that went into creating their brand and line of tequila. The tequila itself is 100 percent Organic, and each classification is crafted with excellence.
The time had come to taste the different types of tequila, and with that came a couple of small bites from Chef Jo Jo to accompany them. We started off with the young Blanco tequila, and carried on with the Reposado, Anejo, and Extra Anejo. The small plates started with a Hamachi Crudo with spicy Watermelon sauce, and was followed by braised Oxtail sopes (One of my favorites of the day.), Fried Green tomatoes, and Pork belly with mole. Each pairing worked together as a symphony, between the different tequilas and food options.
I loved each tequila that I tasted, and picking a favorite was a bit difficult. Okay, so the Anejo may have come out a bit over the top of the rest for me. With that being said though, I would gladly enjoy any of the bottles at any time. As I mentioned before, the bottles are gorgeous, and I am happy to have one gracing the counter tops of my kitchen as we speak.
We wish you absolute success with the Hacienda de La Flor Tequila line, we know that it will be a hit!
Today marks the first of our ‘Life As We Know It’ series, a bi-weekly post where we share our latest stills from our iPhones.
The year is nearly coming to an end, and with that usually brings cooler temperatures. We had a bit of a heat wave here in San Diego over Thanksgiving, but I believe that it has started to cool down again. The holiday season is in full effect, which brings along with it copious amounts of both home cooked and meals out with close friends and family. I know a lot of people state it, but it is honestly my favorite time of year. The smell of fresh cut Christmas trees, and food together, really should become a candle scent.
Speaking of intoxicating aromas, let’s talk about Fernandéz Restaurant in San Diego. The restaurant has been in its current location for a bit over 5 years, and is owned and operated by a family that hails from Tijuana. Their mission was to create a small place with a close knit atmosphere, and most importantly mouth watering birria. That is exactly what they did. Literally you walk up to this little spot, where the exterior is labeled with an arrow pointing down towards the door that says “Tijuana style Birria tacos here.” They open up at 8am Wed- Sun, and close by 2pm, so that explains the fact that there was a line out the door, and everyone was inhaling the amazing smells floating outside through the screen door from the kitchen. My stomach was already creating it’s own symphony, and was more than ready to dive into some birria. Suddenly the door swung open, and our name could have not sounded more beautiful being called to come in and sit down at a table.
People are constantly coming and going, and often so ordering take out, just as much as they decide to come in and have the meal. The waitresses ask you for your order as soon as you sit down, which keeps the flow at a nice pace. You can order your birria in both tacos, or its original stew form. If you order the tacos, as we did, make sure to order the consome de birria (broth) along side. The piping hot broth with bites of the meat in between is just heavenly.
We ordered their regular birria tacos which come with crispy corn fortillas, as well as their Quesataco. The quesataco consists of a thick house made corn tortilla filled with melted cheese, the stewed meat, salsa, cilantro, and onion. This is hearty food folks, so do make sure to come hungry.
Antonio also ordered a bowl of one of his all time favorites, menudo. He was more than content with the menudo, and I noticed that it disappeared awfully quick.
For both birria lovers, and newbies alike. Fernandez Restaurant is one to add to your list. They offer take out, and catering as well. I was already trying to plan a holiday party, just so we could spread the birria love to our family and friends. Okay, now that my mouth is watering and stomach is growling, I think it’s time to end this. Go and enjoy some outstanding birria on this side of the border.
Fernández Restaurant
2265 Flower Ave. Suite D
San Diego, CA 92154
(619) 628-8235
Wed – Sun
8:00 AM to 2:00 PM
Such a magical night was had at the second annual Suzie’s Farm Autumnal Equinox dinner. It was an evening filled with enchanting scenery, great company, and delightful food and wine pairings. The event started out on Suzie’s Farm with appetizers and refreshments in the middle of their towering Sunflower maze. As the sun began to set, and the temperatures began to drop, we found ourselves crunching over leaves and fallen sunflower stalks heading in the direction of other people’s chatter. The sounds of bees buzzing past your ears, and the foliage under your feet, transforms you into this tranquil state as you explore this living piece of art. There were different rooms to be found, other than the center hay filled meeting place. Of course with the temperatures still being in the eighties at 6pm, making it to the beverages and appetizers almost felt like a reward. We snacked on pickled vegetables, Chayote and eggplant crostinis, Lambcetta dipped in a charred vegetable “dirt”, and savory cannolis. We sipped a Cucumber Lemon Verbena water that was more than refreshing. The dinner portion of the night was held at their Sun Grown property.
We mingled during the cocktail hour taking in the intoxicating aromas floating around from the outdoor kitchen. Hello, Caja China so nice to see you again. We enjoyed a glass of Vesper Vineyards Carignan, as we waited for the dinner bell to be rung. The dining area with long tables covered in crisp white linens and twinkling lights above was just gorgeous. This was like a scene that came out of my imagination. Oh wait, not everyone day dreams about dinner parties in rustic settings and farms? Well, I do, and I could not wait to see how the night would unfold.
Four local Chefs came together to create a four course meal and pairings for all of the attendees. Now that I have described the scenery, let’s get into the indulgent part of the evening, the food.
