[quattro]

I decided it is about time for a recipe on this blog. Now instead of me criticizing my restaurant choices, it’s your turn to try out my own culinary inventions and be the critic!

I started out with a really basic recipe that I sincerely hope all of you will try. This is my own, very unconventional version of street tacos. This makes it very evident that most of the food I make is either Mediterranean or Latin. I threw this together the other day, and was really very happy with the results- and it was so simple! I hope you will take this as an example of how a few ingredients can produce some pretty tasty results. Also a side note about the canned chipotle chilies: cans generally contain about 10-12 smoked chipotle chilies in a rich tomato sauce (adobo). So, unless you want to breath fire, you’re never going to use the whole can. Instead, a good way to save them is to use an ice tray. Put one chipotle and one tsp of adobo in each ice cube compartment. Be sure to spray the ice cube container with PAM first, this will prevent the deep red adobo from staining the tray and prevent it from permanently tasting like spicy adobo. Freeze, and use at your leisure.


Chipotle Street Tacos

Makes 2 servings.
On a spiciness scale of 1-10, 10 being hottest, this recipe is 3.
Pork tenderloin is my favorite cut of pork because it is so tender and so very lean, but loin roast can also be used. If using chicken I suggest breasts or tenders. I never cube meat because I think it is just inherently unnatural and gross. Also, I personally never eat the double tortillas when I do get street tacos, as is authentic; I peel off the bottom one because I think it makes for too dry of bite.

Marinade
2 canned chipotles in adobo + 2 tsp adobo*
3 garlic cloves, minced
3 tbs finely chopped cilantro
2 tsp ground cumin
3 tbs extra virgin olive oil
½ tsp salt
½ lb Pork Tenderloin cut into ½” x 2” strips

For Serving
6 White Corn Tortillas
½ cup chopped cilantro
½ cup diced white onion

Optional
Shredded Cabbage
Sour Cream
Cotija Cheese
Tabasco

*More chipotles can be used for desired hotness.

Finely chop the chipotle chilies and garlic. In a medium bowl mix the first 6 ingredients, once combined mix in the meat. Let marinate for 20 minutes at the very least.

Heat a large skillet over medium high heat. No oil is needed as pork already has olive oil on it. Sautee pork until done, about 6-8 minutes.

Roughly chop the cilantro and onion, mix together. Heat corn tortillas on the open flame of your stove, although unconventional this method will make the tortillas crisp and charred. Simply put burner on medium high and move the tortilla around burner every 15 seconds or so, about 45 seconds per side. If you have an electric stove heat tortilla in a dry skillet over high heat, about 30 seconds per side.

To assemble tacos simple put meat on tortilla and top with cilantro and onion. Although very un-authentic, I bulk up these little tacos with some shredded cabbage, a dollop of sour cream, some crumbled Cotija cheese, and a lil’ chipotle Tabasco for an extra kick.

[tre]

As most of you know, I grew up in Orange County (as much as I hate to admit that). Since I’ve spent a few days there this past week I thought I would do a one-time segment on places to eat, and not to eat in coastal Orange County. In addition to the normal, ‘The Good, The Bad, The Ugly,’ I am also going to include a section called ‘One Hit Wonders’ because there are some restaurants that have one singular dish that is the best of its kind but the rest of their menu is better forgotten about altogether. This list is going to be a bit more extensive because I will not be writing a follow up on Orange County. You can tell I have an innate love for Mexican food by this list, so if you share that sentiment you will enjoy this, I promise! Two restaurants that are actually worth a special drive from LA just to eat there are Taco Mesa and Thanh. Also these restaurants cover a wide variety of price ranges, which I will mention in each restaurants blurb. So if any of you are planning on spending any time in Orange County please take my suggestions to heart!

The Good:

Taco Mesa (multiple locations throughout OC)- THIS IS THE BEST MEXICAN FOOD EVER (in LA, SD, or OC, at least in my opinion)!!! The location in Costa Mesa near the 55 Freeway and 19^th St is the first location and has the most consistently excellent food. This place has the best chicken enchiladas I have ever had. Also, anything that has Blackened Chicken (Taco, Burrito, or Torta) is to die for. They also offer different specials every day- any special with shrimp is usually quite good. The Al Pastor tacos are also the best I’ve had- besides really flavorful grilled pork, it also has fresh grilled pineapple pieces that give a bright burst of flavor. I usually spend around $10 for myself (I usually get 2 chicken enchiladas a la cart, an al pastor taco, and drink). This restaurant has a very untraditional salsa bar (no pico de gallo here guys!), which includes those spicy pickled carrots, onions, and cauliflower that are amazing. I guarantee you will go through two cups of them before you get your food. However the chips here are pretty lousy, and the guacamole goes without comment. There is also a more upscale version of this restaurant called Taco Rosa that you actually sit down and get waited on, but why pay more for the same food?

http://www.tacomesa.net/

Baja FISH (multiple locations throughout OC)- Please do not confuse this wonderful establishment with Baja Fresh, because there is no comparison whatsoever. When I speak of honest, simple foods, this place is a prime example. Very minimal ingredients produce flavorful and memorable food. I highly suggest the Carne Asada (Burrito, Taco, or Plate). Tacos and burritos usually consist of meat, pico de gallo, very good guacamole, lettuce, and cheese- unless they are seafood, which uses cabbage instead of lettuce and some special sauce. Also very good tortilla chips, thin and crisp. No meal here is going to cost you more than $10.

http://www.bajafishtacos.net/

Tha`nh located on Culver and Deerfield in Irvine. Most Vietnamese places look really dirty and questionable, but not this one. It is very clean and very modern looking. I’ve actually never gotten pho here because their salads, banh hoi (lettuce wraps) and bun (dry vermicelli noodle) dishes are so good, I just can’t bring myself to try something else. I don’t know what they add to their fish sauce-based dressing that goes over the vermicelli, but it’s better than any other I have had. What is also so amazing about this place is that you can sit down in a nice restaurant with good service for a little less than $10 a person. Apparently there is also one in Westminster, off of Bolsa, but I have never been there.

Nello Cucina located on the ground level of Crystal Court (across the bridge from South Coast Plaza). This is a downscaled version of Antenllo’s created by the same chef. Antenello’s is a well-established and expensive Italian restaurant only a few blocks away. Somehow though, I prefer Nello’s. I am an exceptionally hard critic of Italian food, seeing as my family used to own an Italian restaurant and my Grandpa is actually from Italy. But this is the closest to how I feel Italian food should be served. The pasta is all hand made on site, perfectly al dente and never tough. I highly suggest the Chicken Cacciatore, the Penne Arrabbiata, and the Raviolini with Meat Sauce. The chicken cacciatore you have to ask for special, as it is no longer on the menu. Excellent red sauces, and being a southern Italian, it is alllll about the sauce. For dinner, its about $15 person but is also open for lunch, and slightly cheaper.

Genkai in Dana Point off of PCH. This sushi place is filled with regulars whenever you go. Expect the person next to you to be chatting with the sushi chefs like they’re old friends. But always make sure to sit at the bar, somehow its just not as good when you sit at a table. This is more Americanized than what I usually go for, but the fish is good. The Crunch Roll is probably the best I’ve had. They are also very um, creative in their presentations- in a kind of homely way. For example when you get a spider roll, the chef arranges it to look like a spider with the sauce to look like a web, cute and homely. Great place to go with friends though, about $20 per person.

Izakaya Wasa in the Irvine Spectrum. If you are at the spectrum, please eat here over any other Japanese place there, because the rest of them are horrible. This by no means is a traditional sushi restaurant, yet isn’t really fusion either, more accurately it is modern Japanese cuisine. Some favorites of mine are the takowasa (octopus marinated in wasabi sauce), the halibut with ginger citrus, and the hummingbird (a tempura shishito pepper stuffed with spicy tuna). The fish is fresh and prepared with care. About $25 per person.

Javier’s Cantina in the Irvine Spectrum, not the one in Newport Beach. This place has a very ‘cabana-like’ feel, with gourmet Mexican food. The ceviche here is pretty good, they have 3 different kinds of which I prefer the ceviche de pulpo (this one has octopus instead of just shrimp). However the dish I fell in love with here is the Lomo Azteca. This is a baked pork loin with a spicy chipotle cream sauce. All the ingredients used here are fresh and well combined, to compliment each other and not over or under spice. This place also has some kick-ass margaritas and mojitos, but is altogether slightly over-priced at about $25 per person. ­­ On a side note though, the interior design of this place is really cool.

Ti Amo Ristorante located off of PCH in Laguna Beach. This is a very cute romantic lil’ Italian place. I will always love this restaurant because of the Petto d’Anatra con Cigliege Allagro, aka the duck. This is some of the best duck I’ve ever had. A nice crisp and sweet skin, served with sweet and slightly tart cranberry vinaigrette. Many other entrees are tasty as well, but the duck is by far my favorite. Desserts are also quite good here. This is probably going to be about $30 a plate for dinner, more with wine and dessert.

The Winery Restaurant located in Tustin at Jamboree and Barranca. This restaurant has a high-end ambiance. And everything I’ve gotten here is quite good; it is a very American fusion of French and Italian. I suggest the Grilled Portobello Mushroom Salad, the Seared Ahi appetizer, the Jumbo Scallop and Shrimp Entrée, the Duck Entrée, or their New York Strip Steak or Veal Porterhouse. About $35 person.

5’ (Yes, it is called Five Feet and no, I don’t know why) located on Glenneyre in Laguna Beach. This is a kind of contemporary and artsy, Chinese and French fusion. It is well known for its whole catfish, which I also highly suggest. The catfish is lightly breaded and deep fried whole. It is very artfully served, garnish with two sauces (one spicy and one sweet) with cilantro and green onions. Honestly best catfish made in a non-Creole fashion. The chef’s menu pretty much changes everyday. The potsticker appetizer is excellent along with the Lamb entrée. This establishment will probably cost you about $40 per person for dinner, but worth every last penny.

The Bad:

Peking Dragon in Dana Point. Lets just call it whitey food + MSG. Bad service, bad food, can you get any worse?

Fred’s Mexican Cantina near Ocean Ranch. Everyone goes here to get drinks, and let’s say would have to be nearing blackout to think the food is decent.

El Ranchito (multiple locations) everything here is deep-fried to a golden greasy brown and full of cheese.

Beachfire in San Clemente off of Del Mar St. Tasteless and pricey.

Tommy Bahama’s in Newport Coast. Simply does not taste good, and REALLY pricey.

The Ugly:

Pedro’s Tacos (the one in south San Clemente, near T St, the other are badddd)- This is under The Ugly because after you’ve been surfing for a couple of hours there is just no better fix, what so ever. And every local will tell you the same, not that they know good food anyway. My personal favorite in the combo burrito. A burrito goes for about $4. The rolled tacos are also pretty good.

Saddleback Lanes (on Marguerite Parkway in Mission Viejo)- Yes, I just mentioned a bowling alley. This place deserves this spot on my list because in the midst of stinky bowling shoes and waxy hands there is the best curly fries to exist. Spicy and crispy on the outside, flakey potato goodness on the inside. And they certainly aren’t shy about serving size.

One Hit Wonders:

Z’Tejas in South Coast Plaza. Everything here is crap. EXCEPT for the Grilled Shrimp and Guacamole Tostada Bites ($10). Somehow there is an amazing burst of flavor in each bite, slightly spicy and sweet, a burst of cilantro and lime. Wonderful. The cornbread isn’t a total lost either. Honestly this appetizer is so good, it’s worth not completely writing off the whole restaurant.

Gulfstream off Avocado Ave in Newport Beach. For a seafood restaurant, you would never expect the one thing that makes this restaurant worthwhile is a fried chicken sandwich, but it is. Best fried chicken sandwich I’ve ever had. The chicken breast is lightly breaded and fried to a golden and crisp, then thinly sliced. The sauce for this sandwich is a tangy BBQ mustard. This entrée is around $15. The rest of the menu is very bland and taste like really low end seafood, yet is all very expensive (expect about $30 per person).

Sabatino’s off of Shipyard Way in Lido Peninsula. This place is known for its sausage for good reason: they’re awesome. Not exactly traditional, as its primarily pork and goat cheese, but excellent none the less. What is so amazing about this sausage is that it overcomes sausage’s greatest criticism; it is not greasy at all. The meat used in the sausage is very low in fat and the use of goat cheese prevents the greasiness that most other sausages have. Besides preventing the greasiness, the goat cheese makes this sausage very rich and makes a near caramelization when it is cooked properly. If you plan on cooking Italian sausage I suggest going into the restaurant and picking up a ring of sausage (either spicy Italian or sweet Italian). One ring, I believe is about a 4 lb coil and runs about $30, but you can get however many pounds you like and is priced accordingly. I usually buy the whole coil section it off into links and put what I’m not immediately using in the freezer. It’s definitely worth the price. Also the owner has posted how best to cook these unique sausages online, http://www.sabatinosausagecompany.com/recipes.htm I’ve completely written off the restaurants menu because the pasta is tough and the sauces are bland at best. So just buy the freakin’ sausage.

[due]

At the beginning of summer I decided I would make a list of relatively cheap haunts in Los Angeles with amazing food. So, I am going to try to post more blogs like this at least once a week. As I’ve been going out a lot over the summer, it may even be more often. However let me say, I am a pretty tough critic. For me, good cheap eats are under $12 per person and do not sacrifice quality and taste for its price. Because lets face it, something doesn’t have to be elaborate to be good, it just has to be honest. You do not need expensive ingredients or a lot of different ingredients to make something that has flavor and is memorable. So here’s my 2cents about some of my favorites in LA so far and a few of the places I’ve tried recently.

The Good:

Caveman Kitchen off of Vermont and 22^nd Place- It’s clean, the owners are really nice, and I think it is the best food you can get in the area for that price. It serves primarily rotisseried chicken, burgers, and some random Mexican food. The spices used on the chicken, the cave salad (cucumber salad), and made daily hot sauces are what make this place exceptional. The chicken tostada (all of $3.95) is a meal for me and amazing- white meat chicken, hand made tostada, cabbage, sour cream, cotija cheese, add some hot sauce, simple and perfect. The chicken Combo plates are about $8 for a half of chicken, rice, black beans (that have an excellent flavor, might I add), and more hand-made tortillas. My other suggestion is the taquito plate. For $5.25 you get three white meat chicken taquitos topped with shredded cabbage, cotija cheese, and a side of rice and beans (I replace the rice with cave salad). Simple food, but good quality. Oh and did I mention they rotisserie their chicken in a wood-burning oven?

Komasa Sushi on 2^nd St between Central and San Pedro. Komasa is very clean; it has excellent quality fish, is relatively authentic, and is very fresh. I suggest the albacore, the yellowtail, or hokkigai (surf clam) nigiri sushi, the spicy tuna maki, the broiled mussels or the tempura soft shell crab. This place unfortunately is usually PACKED, so expect to wait 20 minutes, but you can leave your cell phone number and they will call you when your seats are available. Cheap for sushi, the sashimi combo plate is $16, has a good variety of fish and is definitely a meal in itself.

Wurstkuche on 3^rd and Traction- Think ghetto dogs + gourmet + modern architecture + bumpin’/artsy atmosphere = Wurstkuche. This restaurant serves sausage from the classic to the exotic with an amazing selection of imported beers. It also has some pretty amazing French fries with a wide variety of dipping sauces. This sausage ‘sandwich’ of sorts and fries will run you about $9, add a good draft (always a fan of hefe weisse) and your total will probably be around $15.

The Bad:

Café Cuba Central (the only Cuban restaurant in Lil’ Tokyo)- Consists of big servings of tasteless food, the fried plantains where the best thing on the plate. Not that cheap for how cheaply the food is made.

The Stinking Rose off of La Cienega in Beverly Hills- For some reason this place has a following that I will never understand. I think the food is salty, overly processed (aka tastes like a TV dinner), and simply does not have a good use of garlic. As a garlic restaurant (and yes, as the good Italian I am, I love garlic) the use of garlic is horrendous- instead of rendering it in a way that brings out garlic’s sweetness and spice this restaurant manages to make garlic taste bitter. Oh and everything is greasy, yay.

Zencu Sushi (Japanese Village Plaza)- Poor quality fish, farrrrrrr from authentic, and salty. I think you could only enjoy your food if you’ve had quite a few to drink, okay a LOT to drink.

The Ugly:

As a disclaimer, this section is reserved for the places we love most, and because they’re so hard to find this section may be a bit sparse. There are two scenarios that this deep bond between you and your food occurs:

1) Its been a really long day, you’ve been working on Rhino till you aren’t even sure how many changes in daylight you’ve seen, then you realize you can’t remember the last time you’ve eaten. You’re starving and its 3:30am, what is there to eat?

2) It’s been a crazy good night. You met up with friends for drinks which led to barhopping, clubbing, and god knows what else. Now the bars and clubs are closed (why so early!?), you’re hungry and you KNOW you need something to eat to help sober up, so where do you go?

El Taurino on Hoover and 11^th- This place is amazing at 3am. Tacos are a mere $1.25 each. I suggest the Al Pastor taco. The hot sauces are excellent, and by excellent I mean ridiculously hot in a good way (not like when something is so hot it almost tastes soapy, you know?). The red one has a nice smokey taste from the chipotle and adobo. The green one is a little less spicy and has a pleasant tartness. Neither are for the feint of heart, as far as spicy goes.

[uno]

Seeing as nearly everyone I know is a designer of some sort, I thought I would start by relating how food is simply another medium of art and to fully appreciate design you must be able to recognize this.

My whole life I have been attracted to activities that allow you to join together seemingly discontinuous things and form something completely new that can achieve things not one of its parts could achieve singularly. This attraction is what eventually led me to architecture. Before architecture there was a drawing, painting, sculpture, but first there was cooking. In cooking you take these completely separate ingredients that make something new and beautiful, like bread. Who would ever guess that wheat, yeast bacteria and water could make something so amazing? Same for painting- an assemblage of whatever pigments are made out of and canvas could make something like Dali’s melted clock? And of course architecture, stone, steel and wood into an artful multi level structure able to withstand an earthquake, what? It took creative ingenuity to put these components together, fulfill a new function, and make a completely separate entity. In the same way that paint is a medium for art, food is also a medium for art. Likewise to art and architecture, similar considerations are taken in cooking- form, hierarchy, juxtaposition and layering, just to name a few. I think the most obvious example of this that most everyone has experienced is with sushi. As a food, sushi so genuine and true to its minimal ingredients. The type of fish determines how it is cut. The color, shape and size of the plate it is served on depends on the type of fish and what accompaniments it. So as a designer next time you are eating think about why the food is the way it is, what logic and thought went into how it was made, why it was prepared the way it was, and why it looks the way it does. You will find that there are many layers that are often over looked and under appreciated.

[intro]

I love cooking. All the magazines I subscribe to are about culinary arts. When I have free time, I make bread. When I need a distraction, I put menus together based on what’s in my cabinet/fridge. I love feeding people. It is the subject I am, without any doubt, the most opinionated about. Furthermore it’s the subject I feel I have the most right to be opinionated about.

Yet, only people who know me fairly well know about this passion. More than passionate about the subject, I have very definitive philosophical views on food, its perception and conception. Of which I share with even fewer. So, inspired by the means of self-publishing that are available I am committing myself to writing a weekly blog. I will share with you my opinions, my theories, restaurant reviews, maybe the occasional recipe, and god knows what else, but it will all have to do with food and my deep love of it.

And hell, Enoch has cycling, John has his romantic comedies, and well why can’t I have cooking!?

My ultimate goal in all of this is to get my peers to appreciate food- but not the Twinkie in your cabinet that may possibly survive nuclear fallout, REAL food. My hope is for you to look at what you’re eating with a more critical eye based on what truly tastes good; not what’s on the nutrition label or is convenient. There is so much more to what we eat than a caloric or monetary exchange could ever evaluate.