San Miguel de Allende quest

Centro Historico

Museo

View from the top of the hill overlooking el centro historico.


El jardin

La Parroquia

San Miguel de Allende is beautiful, and strange,with its Mexico but not really charm. The historic center is a food wasteland as others vistors have mentioned, but some others on this work trip spent one of the mornings walking around to the top of the hill to see a great view of the city.There was a fonda near La Parroquia that was promising,but they didn't open 'til 1PM, and upon returning at 1PM we discovered that the waitress wouldn't be there until later.With my groaning companions in tow, we went to Aqui es Mexico.We ordered mole rojo and verde, tinga, and the worst chiles en nogada ever made.Think, "new from Taco Bell, Chilis n nogaahhhda."The moles?The rojo was just Ok, more beer,please.

On the way to our gig, I spotted the place a fellow traveler had spoke of, a mercado and tianguis(flea market)not far from centro El Parian.I had to wait until the next day, but awoke after another wild night to get to some recon.We stopped for some tortas de carnitas, beautiful, in one of those little stands we are all familiar with.Amazing, my unadventurous companions avoided the exotics, so all the pleasures of pig parts were mine and mine alone.Next, El Texano, for a primordial Bajio style barbacoa.Earthy lamb, with pancita,a substantial consume, and a little moranga thrown in to appease the higher pleasure centers.The moranga had a texture and flavor that'd make you cry.Forgeting that I had many good foods awaiting, I really went to town at El Texano,with a hot comal blistering tortillas behind my back, ignoring the disgusted looks from my friends at the sight of me eating blood sausage.

This area just goes on and on as you are leaving town, we entered a tianguis and a sweet viejita said it was called Tianguis El Chicano.The women were selling gorditas de trigo(gorditas of wheat), and other homebaked breads, nopales, and artisenal products.Nearby, I managed to find room for a gordita with an orange cheese resembling requeson filled with frijoles.In a round pan, rellena(blood sausage), a travesty that I could not taste this.My regrets are crescendoing as I write.

If I had a full day to investigate Mercado El Parian and all its food stalls and restaurants I could have unearthed countless gems, but I was pleasantly surprized by this encounter in San Miguel de Allende.

My last taste, a fresh raspado of grosella(gooseberry)engulfed in a swirl of drunken, lazy bees.Best raspado ever.We also went to Winestyles, a chain of wine bars, with the San Miguel location showcasing the wines of the Valle de Guadalupe and other wine regions of Mexico.They have a pretty extensive selection of Mexican wines including boutique wineries, definitely worth a visit and a belt or two.

You won't find many great eats in the Centro Historico, but the tianguis and market is walking distance from the city center.Be sure to walk around the beautiful colonial buildings and take in this historic city, but take your appetite to elsewhere, where the local fleamarket, stalls, and markets will do you right.



Carnitas, at the tianguis

Barbacoa and pancita,El Texano

Moronga, blood sausage from El Texano

consume

Rellena,another way to say blood sausage,que rico!

Mercado El Chicano

Throw it up for La Raza:Tapatio cuisine in North Hollywood

Have a seat, and enjoy the lush tropical setting.

Tasty tacos de barbacoa

Torta ahogada, La Raza.

Tacos de papa

Go Chivas!!

Tortas Ahogadas La Raza has been around North Hollywood for many years hidden in plain sight.The restaurant appears to be more an ad for the Club Deportivo Guadalajara, known as the Chivas, with its red, white, and blue decor and dancing chivas mascots on the weathered sign atop this humble establishment. The outdoor seating, school lunch benches surrounded by a makeshift canopy and what look to be abandoned plants definitely don't make for a romantic setting.And, the tortas ahogadas sign that could let you know there was a restaurant there looks like radio station banner.They won't win any awards for restaurant design, but if you've ever been to Guadalajara, you will recognize the chefs cooking.

The tortas ahogadas are delicious and exactly as you would receive them in el centro historico, GDL.Tortas ahogadas(drowned sandwiches)are made with a bolillo, and a chile arbol based sauce and also a less spicy tomato based sauce.I got the mildly spicy tomato based version, but I'm sure it's not a problem to get them kick up the heat.They have tasty tacos dorados de papa(fried potato tacos)that are pure street comfort food.Tacos of barbacoa, while not the best I've had, are genuine Tapatio flavor and worth having again.Some other Tapatio treasures, botanas and tostadas of oreja(pig ear), cuero(pigskin), and pata(pig foot) are rare and magnificent versions here at La Raza.

There are a couple of shrimp standards, al mojo de ajo and empanizado, not particular to Jalisco, but this chef, la cocinera, can make good food so give 'em a try.For dessert, jericallas,Mexico's answer to creme brulee and gelatina(Mexican jello).

Come experience a taste of Jalisco, superb tortas ahogadas, tostadas, tacos, and botanas(snacks), another great regional option for Mexican food in the San Fernando Valley.

Tortas Ahogadas La Raza

5938 Vineland Ave.(south of Oxnard St.)

North Hollywood, CA 91601

Think they close around 7PM, or until the chef goes home.

Kosher dude!A Shawarma Truck

Street shawarma with Israeli salad and hummus

shawarma at the place

Hamakom(the place)

Eldad and the boys busy at work

After pestering Eldad, the owner of the only Glatt Kosher Shawarma truck in LA for the past week, I finally got to have a bite this evening.On my way to a Christmas party last week I spotted the "Place Mobile Grill" trailer parked on Zelzah, just south of Ventura Bl. in Tarzana.I was noticing many Israeli restaurants in the area, some which I hadn't noticed before, but this truck.It is the nicest looking truck I've seen, painted with a circus-like design.It's actually a trailer tied to a truck, but I'm callin' it a truck.

Hamakom(the place, metaphorically speaking), also called the Place Mobile Grill, had closed down a couple of days due to Chanukah, but was back in action tonight.They have a website to let you know where they will be located,www.theplacemobilegrill.com , but it's not working yet.In the meantime you can call Eldad, at 888-510-5552.It's great, you call and follow the prompts expecting to get an automated response, and then on comes Eldad.For now they are on Zelzah, south of Ventura Bl. on the east side of the street.I believe they are out there daily 'til about 9PM or 10PM.

The menu is extensive with salads, different shawarma plates(traditional and non-traditional), borekas, shishliks, paninis, all Glatt Kosher.I had the shwarma plate tonight with an Israeli salad and hummus.A little pita on the side.This was a pleasurable street meal served from a real rotisserie, with fresh ingredients, and excellent flavor.I'm no shawarma expert, but this find is another reason why I Love LA.

Hamakom(The Place Mobile Grill)

Zelzah, just south of Ventura Bl. in Tarzana
888-510-5552

Thanksgiving the Gaucho Way at Fogo de Chão

Weber Haus, the real premium cachaca, imported by the restaurant.

The spread at Fogo de Chão, Beverly Hills

Alcatra, bottom sirloin, the gaucho was on his game.

Picanha gente!

Daniele Soldate flanked by two excellent Fogo de Chão staff

The gauchos of southern Brazil now how to put on a feast.Multiple cuts of roasted meat, fresh vegetables, salads, cheeses, beans, rice, fried polenta, farofa, accompaniment sauce, and caipirinhas.A celebration after a hard days work on the range for the Brazilian cowboy.So,what more could you ask for on Thanksgiving but churrasco at Fogo de Chao.

The southern Brazil tradition of grilled meats with a generous salad bar to accompany the assorted cuts is a resplendent hypothesis. Churrasco is a customized experience for the diner, but anarchy isn't the path to gaucho paradise. Raw vegetables are always included to aid in digestion, hearts of palm, maionese (Brazilian potato salad), various other salads, fresh rounds of cheese, smoked salmon, roasted peppers, molho campanha(accompaniment sauce), an assortment of vinegars and oils,and radicchio are among the salad bar fare at Fogo de Chão, all purposeful and mouthwatering.

Brought to your table are fried polenta, farofa (manioc meal), banana frita, and mashed potatoes. Because the largely non-Brazilian crowd thumbs their noses at such plebian foods like beans and rice, they aren't at the salad bar nor are they brought to the table--don't worry, just ask and your waiter will bring them to you.

Did I mention caipirinhas? Well, that was the first thing we did, at home, and upon arrival at the restaurant.Fogo de Chao carries Ypioca, 51, and Leblon.You will be offered the "premium" Leblon caipirinha, but just smile and let them know that the 51 or Ypioca would be fine. 51 and Ypioca are choice and relevant in a caipirinha, Leblon is a product that is neither premium nor worth the extra cost. The caipirinha(little country girl) is the perfect start of all my Brazilian festas (parties), or a nice batida (Brazilian cocktail made with fruit and cachaça). When the mood is right--around mid-feast-- ask for a shot of the only sipping cachaça available in LA: Weber Haus.You won't regret it.

After some caipirinhas, a trip to the salad bar, decanting our bottle of Nickel and Nickel and polishing off our Artiste sauvignon blanc from Santa Ynez, it was time for rodizio (rotation of meats). For Thanksgiving, Fogo de Chão replaced the frango com bacon (chicken wrapped in bacon) with peru com bacon (turkey wrapped in bacon). Then the fraldinha (bottom sirloin), a favorite of the night, alcatra (top sirloin), filet migñon, picanha and mouth-watering ancho beef. As always, the deft gauchos at Fogo de Chao delivered dreamy,sensual cuts from their 15 selections, traditionally seasoned with rock salt and garlic, tender and flavored with nostalgia. Churrasco tip: Use your red and green disc to control service.

Many people go green and stay, bombarded by multiple cuts sitting on your plate in a backlog of rapidly cooling slices of meat. Get a picanha, watch out for filling up on sausages and lesser cuts, add some molho campana on your meat and enjoy. Put on the brakes with the red disc side, and wait 'til you're ready for another bite, the best experience of churrasco is the energy of hot sliced USDA Choice beef from the skewer to your plate for the condiment and then to your palate. Don't worry about missing a cut, Fogo de Chão has an attentive staff and will send out any cut you like by request.If you have room, go for the lot if you have the capacity, why not?


I always look for Danielle Soldate, Fogo de Chão's own "gaucha" customer service representative to get those beans and rice; she will make sure that you get anything you would like to revisit or missed.

The Fogo de Chão in Beverly Hills is identical to their branches throughout Brazil and the US in quality and service, the type of elegance and indulgence experienced by the Brazilian elite in the upscale Jardins neighborhood of Sao Paulo or the lavish Flamengo location of Porcão churrascaria in Rio.


Although there is a lack of Brazilian ambience in staff and clientele, many non-Brazilian staff are learning Portuguese, I did overhear one well-heeled Brazilian couple dining that night. A few moments with Daniele and I begin to feel that sensation, the kind of energy and warmth Brazilians have, the smiling, and the splendor. Fogo de Chão is the best churrascaria in Los Angeles, the most expensive, but 100% Brazilian in flavor and presentation, well worth the extra $$. Not a bad choice at all for your next Thanksgiving celebration.

Fogo de Chão

133 N La Cienega Blvd

Beverly Hills, CA
310-289-7755
http://www.fogodechao.com/

Los Tacos Coreanos son muy chido! Korean tacos hit LA

Eric, Roy, Mark, and Caroline from los tacos coreanos, Kogi

Korean tacos

short rib taco

Chef Roy Choi knows how to taco

Scrumptious beef and pork tacos the Korean way

I was invited to a private tasting by Abby, of the Pleasure Palate, to bear witness to the Korean taco revolution.Owners of Kogi BBQ, Mark Manguera and Caroline Shin-Manguera, chef Roy Choi, and photographer Eric Shin treated us like king and queens--about 6 of us previewed their new take on the taco truck.

Koreans have a a strong presence in Latin America--in Mexico they reside primarily in Baja, D.F., and the Yucatan. I wonder why this never happened in Mexico's capitol?

Our tasting consisted of the Kogi tacos: Korean short ribs, BBQ chicken, spicy pork, and tofu. Chef Choi also laid his Korean sliders on us since he was in the mood to try something new. Choi is serious, and combines Korean flavors and fresh ingredients to achieve a delicious end.

Chef Roy Choi is a committed chef and fellow foodie, gave us the low-down on his favorite known and unknown Korean restaurants in LA, and I'm not sharin'! Abby, better get there quick or I'll be writing it up before you:)

The young chef is working hard at this concept and constantly tinkering with ideas to improve, refine, and define this proposal. So--anyways--I'm in--I'm buying it. But, just think about it--an original Korean taco made from rice based tortilla so all that remains is a truly Korean taco.That's just my 2 pesos, along with some Korean style salsa and accompaniments bar. Habanero kimchi? Live octopus tacos? Korean tripas?

Come experience los tacos coreanos, at the Kogi BBQ Truck. Look for their locations by following them on twitter. 

Signatory Scotch Tasting

Cragganmore Speyside

Bunnahabhain 27 yr and a smoke

The taste

Chris Uhde of Signatory Scotch Whiskey

Last month I attended a private scotch tasting put on by Signatory Scotch Whiskey, an independent bottler of rare Single Malts that would otherwise be lost to the blenders like Johnnie Walker.Special whiskies spared the indignity of becoming mediocre conglomerates, but without these commercial blenders there would be no rare single malts, so let's hear it for the blenders!!Chris Uhde, a representative for Signatory gave us a lecture on the production of scotch from malting,mashing and fermentation,distillation, maturation,filtration, to bottling.This process is easily found on the web, but the thing I found most interesting was the dynamics of scotch production.It's 15% the barley which can be from just about anywhere, 15% the technique, and 70% comes from the barrel used.Hogshead(250 liters), sherry butt(500 liters), and American bourbon(180 liters) are the three sizes, and the use of peat,coal or gas fires during malting also imparts characteristics to the final product.It was a surprize to discover that the barley didn't have to be from Scotland, and that Scotch was more about the traditions and other factors besides terroir.The aging of the scotch is another important element where the scotch mellows and gains complexities;this ends once the scotch is bottled.

Scotch facts
Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavour of the raw materials used in its production,
Must be matured in Scotland in oak casks for no less than three years and a day,
Must not contain any added substance other than water and caramel colouring, and
May not be bottled at less than 40% alcohol by volume.

The Signatory guys took us on a taste tour of Scotland through our sensory vessels.On this trip we visited:
Regional profiles

Highlands: It is difficult to generalize a profile of style because of the vast area, but highlands tend to be more full-bodied and flavored with less peat and more malt taste.

Lowlands: This area is in the south on the English Border. The style is lighter, fruitier and dryer in style.

Islay: The Islay is famous for its peaty, salty, iodine-like style.

Islands: Again, because of the vast region, it is difficult to generalize. But because of the location to the ocean, they tend to have a “salt sea air” taste that will be accented by peat depending on the distillery.


Campbletown: These few malts are slightly peated and smokier than the flavors of the Highlands.

The Scotch:
1. Littlemill lowland 16yr(86 proof)

2.Tullibardine Highland 13yr.(86 proof)
Both of these were light and smooth, and pleasurable.

3.Cragganmore unchilled filtered Speyside 10yr.(86 proof)
One of my favorites of the night with a white burgundy finish.This is going in the collection.

4.Edradour Highland 10yr.(86 proof)
This was my least favorite of the night, a mediciny nose, not unpleasant but didn't impress.

5.Glen Scotia Campleton 12yr.(86 proof)
Aged in a bourbon cask, vanilla notes, but the finish was a little weak and mediciny.

6. Highland Park unchilled filtered Orkney 13yr.(86 proof)
Had a grappas quality with mid-palate fruit.Excellent.

7. Glen Elgin Cask Strength Speyside 16yr.(119 proof)
Cask strength(no water added), concentrated sweet flavors, aged in a sherry cask.We were instructed to add water, but I liked it full strength just as well.

8. Caol Ila unchilled filtered Islay 11yr.(86 proof)
Well, I liked this one before the tasting.Caol Ila is one of my favorite scotches, aged in a hogshead cask.

9. Ballechin portwood finish limited release(86 proof)
Lots of glorious peat, and another big hit of the tasting.

10. Bunnahabhain Cask Strength Islay 27yr.(116 proof)
It was a treat to taste this expensive and powerful scotch, again didn't need water but tried it both ways.

The tasting was a success, with 9 out of 10 scotches being solid, and 4 gems.We tasted another 4 after the fact in the party spirit that ensued but I had put the pen down by then and was enjoying a fine cigar.Chris and Signatory were amazing, informative, professional, and brought some stellar spirits.

I'm pretty involved in my tequila, cachaca, and wine collecting, but will definitely look for Signatory scotch bottlings as spirits I can trust, gotta get that Cragganmore soon.

Signatory Scotch Whiskey at Total Beverage Solutions

http://www.totalbeveragesolution.com/signatory/

The Essential Valle de Guadalupe food and wine!

It was another divine couple of days in Baja last weekend.The food, the wine, the people, the scenery.It has now been about 8 years or so since I've been traveling regularly to Tijuana, Ensesenada, and the Valle de Guadalupe.Occasionally Rosarito, and two trips driving all the way to Loreto.Much has changed.

What is the Valle de Guadalupe and Mexican wine?This is the question that drives the restauranteurs, vintners,chilango wine enthusiasts, journalists,quesotraficos, tourists, and adventurers alike.In Polanco, it's about the boutique and cult Mexican wines.Do you have any Tres Mujeres?Casa de Piedra? For the American media it's Laja, Monte Xanic,Adobe Guadalupe, and Cetto.I mean, every article sends you to the same five places!

Currently, I count 34 wineries in the Valle de Guadalupe(Francisco Zarco,El Porvenir),San Antonio de Las Minas(sub apellation), Ensenada, Santo Tomas, and Ojos Negros.There are an equal number in development in the Valle according to my friend Steve Dryden(Baja Times wine writer/D.F. columnists), and there are people making table wines from their own backyards being sold in restaurants and shops.Yet, where does everyone go?Cetto, Domecq,Santo Tomas,Monte Xanic, Chateau Camou, or Adobe Guadalupe.Where do they eat?Laja.Where do they stay?Adobe Guadalupe or La Villa del Valle.The report, so-so wines, great meal at Laja, wine was expensive, brought my own, I can find better wines cheaper.....

There are good wines at these places, but not necessarily on the tastings.Cetto wines are usually the cheapest in a restaurant and a good value wine with dinner, but they do have better wines not on their tastings in a higher price range.Dona Lupe makes organic wines, but her real talent is in the amazing food products she makes not her wines, which are OK.The Camou tasting has a nice blanc de blancs and chardonnay, but the reds are their cheaper offerings, again their best wines aren't part of the tasting.The more expensive Camou and Xanic wines are not on the tastings and are more of a reflection of their potential.There are wineries just like this in California, and anywhere for that matter.

The next level of traveler makes it in to Muelle Tres and Manzanilla, where I believe the spirit of wine country in Mexico is well represented by Benito Molina.Local ingredients, Mexican ingredients, and select Baja wines.Most of what Benito has you won't find on your drive to Cetto or Adobe Guadalupe.Many are by appointment only, and some are illusive, like Hugo D'Acosta.Liceaga is easy to find and has tour groups coming through, even the obnoxious kind like were there on the Friday after Thanksgiving.The Liceaga tasting has a nice Merlot, chenin blanc, and the grappas are outstanding.

I went to see if one of my favorite wineries, Vinisterra, was open early Friday, after a couple of tacos de birria.Perfect Mexican breakfast to cushion the consumption of Baja wines.They were closed again, but after talking with a groudskeeper, a French women who had been talking on her cell phone said that she would give us a tour.Vinisterra just built a beautiful tasting room and production facility, I first went years ago when you went up to the house for a tasting.Agnes, a perky and apt wine enthusiast from Bordeaux led us through the Vinisterra wine making process, including a taste of wine from the maceration tanks, still very sweet and viscous.Agnes was a blast and made an amazing guide for a friend of the family that had just taken the tour with the owner earlier that hour! I hope Agnes stays on.But more importantly, this French wine drinker as she called herself, put my convictions into her European perspective.When I asked what she thought Mexican wine was, she named tempranillo,nebbiolo, and chenin blanc, among others.Agnes described the mineral and saline qualities of the soil, and how more professionalism has brought forth wine makers that can balance this challenge of terroir. Vinisterra has a fine tempranillo, nothing like a Spanish Rioja at all,different, Mexican.A Mexican wine, with mineralty, but balanced.Interesting, unexpected, and delicioso. Baja makes different wines, the best Mexican wines, but you have to drink the right ones to know them.Casa de Piedra, J.C. Bravo, Tres Valles, Vinas Piojan, Mogor Badan, the Cabernet at Valmar, Vinos Californios Roganto, that sauvignon blanc made by Hugo at Benito's restaurants.

Worried about spending too much? Well, when you consider the cost of eating at Manzanilla, Muelle Tres, and the phenomenal La Guerrerense, where you can have ceviches of fresh abulone, cod, pismo clam, huarache oysters, and that #&%#ing urchin for next to nothing, what's the problem?How about this, go to Bevmo, get your affordable wine and take it to the best Mexican seafood place in the US......forgot, we don't have places like Muelle Tres or La Guerrerense.OK, the Water Grill, for the same quality, $120 a head, $25 corkage, your stellar wine selection $18, a total of $163. At the stand $30 for the Baja wine, and $10-$15 for a seafood feast that will change your life.

The globalization of wine is a bore, this has always been the wisdom shared by my European friends who are used to their unique local food and drink being distinctive.While Napa makes world class wines, at times I'm perplexed by the lack of diversity.I guess Robert Parker has many wineries doing a bit of a dance.Of course, there are others ignoring RP and making different wines in every market.But, is this what you expect?The same paradigm applied to all experiences?If so, then I suggest getting off the tourist track and at least exploring the best of the Valle de Guadalupe, and no some of these things aren't on the map.That's part of the fun.

Finally, when I see Hugo D'Acosta sitting having lunch meetings at Manzanilla, restaurant owners taking classes at La Escuelita, chilangos in Polanco chasing down cult wines from Baja, and brand new cuisines evolving in front of my very eyes, I just have to ask.Do you think that these people in the Valle aren't possibly getting together and asking eachother questions like," I have a lot of spicy foods, what have you got for me Hugo?" "Wow, this Sonoran beef needs something different, what do you think Camilo?"Only the French and Italians are capable of such complicated thoughts?Baja Med cuisine(La Querencia and and Villa Saverios), Valle de Guadalupe cuisine(Laja), and exploding gastronomic movement from Tijuana to Ensenada are only possible because of the synergy between the food and wine that is happening right now.Laja is part of that, so are the Baja quails I had at a street cart near Francisco Zarco.Martin San Ramon, the brilliant chef from the Cordon Bleu who runs Rincon San Ramon moved back to Baja to be a part of this revolution.The food scene in northern Baja eclipses anything we have here in California wine country in quantity, diversity, and quality.

Baja wine and food is an essential part of Mexico.The wines are made for the chefs in cooperation with the winemakers, and if you're not partaking and exploring then you're missing the experience.For me, it's Manzanillo and Muelle Tres and Benito's select wines, it's Casa de Piedra and J.C. Bravo, roadside Baja quail with a glass of local wine from the abarrotes that sells ostrich, the real del castillo degustacion at Saverios with a nice chenin blanc, the farmer's market pizza maker at Rancho Badan,quesatacos at La Ermita, the sashimi de callos at La Querencia, the pizza with chorizo de abulon at Baja Med Pizza co., fish tacos at my favorite stand, La Guererrense, Ivette Vaillard's Mas Mezcla, and tacos de birria on a Sunday morning.

Just some of the magical and sensual delights of northern Baja and the Valle de Guadalupe.

A little bird for you!
Carreta las Gueritas, Francisco Zarco
http://www.flickr.com/photos/15437927@N03/3078262872/in/set-72157606834606324/

cordorniz estilo Baja
http://www.flickr.com/photos/15437927@N03/3077435347/in/set-72157606834606324/

La Frontera:A taco tour of South Gate,Walnut Park, and Lynwood

Tacos El Gavilan, the night life, the low life

Tacos Rosa,la fiesta del barrio

TJ style tacos de birria de res, El Paisa

Suadero at El Gordo with stewed onion

A little bit of Mexico in Walnut Park, Tacos El Gordo

Tacoing in Los Angeles is normally an uninteresting endeavour for me.There are so many reasons why you can't find many exceptional taco stands or trucks in LA, at least not on par with what you would find in Mexico, but I also don't expect to find great tacos here.Carne asada and al pastor, the two most common selections at carretas and taquerias in LA are the easiest to mess up.Most LA stands have the wrong cut for carne asada,poor quality meat,and are not specialized; at a retail price of a dollar this is hard to pull off here in the US.Pastor should have a marinade made from scratch, be roasted on a spit, and cut properly by a specialist.These things just don't happen and the taquero is often leadened with too many types of meats to be good at any one.So, I go with organ meats or other fillings which usually work out OK from a good stand or truck.The tacos of arroz con chorizo, cochinita, and guiso de chicharron by la Veracruzana on Breed St. are excellent.

While cruising through South Gate, Huntington Park, and the environs looking at different restaurants I stumbled on some recent taco finds that led me to explore the street food scene down there a bit more.This area is where the new Mexican and Central American immigrants to LA are arriving, which makes it a prime location for excellent Mexican food, El Salvadorean, and Honduran among others.The 'hood has a definite reputation for gangs, drug dealers, and danger, especially Cudahy, which makes it an intriguing place for dining on the edge.My kind of place. But, don't believe the hype, check it out for yourself, it's a bustling family oriented community, more like Mexico than even East Los.Here are a few stops from my taco trek.

The tacos:

El Paisa-Lynwood

El Paisa in Lynwood is the mothership of a small chain of Sinaloan seafood restaurants around Los Angeles.On weekends, El Paisa's small taqueria across the street from Mariscos El Paisa serves Tijuana style tacos de birria de res.The largest internal immigrant presence in TJ are Sinaloans, and the neighborhood around South Gate is full of Sinaloan restaurants, hence the connection.In TJ, Sundays mornings are for eating birria de res with friends and family, I have many favorite stands in Tijuana, and now I can count El Paisa as my go to place in LA for my fix.These of course are not as good as my favorites in TJ, but are solid, and are drenched with the traditional cumin upfront flavors and authenticity.Try 'em here and look 'em up when you cross the border.

El Gordo-Walnut Park(corner of Center/Santa Fe) daily 10AM-10PM?

This stand is a real Mexico style street stand.The dueno(owner) makes the meats at home and his taqueros work the stand.El Dueno hails from Colima and has brought his state's style of street tacos to the fine city of Walnut Park.The choices are suadero(some of the best around), asada, al pastor, buche,chorizo,and tripas.The meats are prepped and cooked at home, except the asada and al pastor, and then some are finished in a concave fryer on site with all the meat mingling together, apparently this is common in Colima.The result is dynamic flavors and melt in your mouth tenderness, the suadero is one of my favorite LA tacos right now.Salsas and condiments are fresh and delicious.There is a scene here, cars lined up, and hordes of people trickling in constantly, the requisite pirate DVD pitch man.The taqueros were friendly, but said no pictures, the boss' instructions.El gordito, the Dueno's son popped in to collect money from the taqueros at one point, with a mildly pompous demeanour,employees treading cautiously in their more sophisticated comebacks.Come to think of it, I think they called it El Gordito after the little stinker left!Haven't seen an operation like this around town.Usually there is an owner operator here in LA due to the economics of selling tacos.Business must be good!

Tacos Rosa(8451 Santa Fe at Poplar)-Walnut Park

Rosa is a sweet Salvadorean woman who has opened a taco stand on her front lawn.Ever been invited to a Latino graduation party or fiesta?Many times there is a taquero there cranking out hot and fresh tacos while "Te Quiero Wo" or "Camaron Pelao"blasts in the background.If you've never been privy to such an invitation here is your chance.Rosa worked in several Mexican restaurants, cooks like a Salvadorean mother, and with some tips from her local Mexican butcher has come up killer asada and birria de res.She asked if I wanted everything,"por supuesto", so she put a topping of frijoles bayos on top my tacos.Mmmmmmm!She's only open on weekends, maybe by 7PM.

Tacos El Gavilan-Huntington Park

I found a couple of late night taquerias in Huntington Park, the first one I stopped at had about 20 cops inside and out and 10 customers being held inside for questioning.Didn't get to try these.Then, Tacos El Gavilan is was.3 security guards(1 armed), 22 shaved head cholos, 5 Rancheros, and 30 loud-mouthed hienas.Tacos were awful, I had, well...... can't even remember .....they were that bad.Flavored wood chips on a stale tortilla.The salsas were probably canned alonside wilty, sad condiments.Never-the-less, the entertainment factor was high, a parade of cholas with coprolalia and clothes 3 sizes too small.There are no changing rooms at the Alley.Two drunk nacas even sat down at my table and then got mad at me because I told them they were welcome when one of their friends told them to move."Eh, sit here, that table is that fools" "Well, you're welcome to sit here" "sabes que %$#&$"Eh, did that fool tell you to leave" "No, I actually said she could stay" "oh" I would not have these tacos again, but the show? Maybe I'll go with a mulita, can't screw that up too much, next time just to get a glimpse of true Mexican American teenage nacodome at its finest.Que lastima!

Fatima's Wild Ride at Alexis Greek

Roasted pepper salad


Bolinhos de Bacalhau

Crab cakes, a la Fatima

Lula a Lisboa, calamari savory sweetness from the hands of Fatima

Frango piri piri(chicken in piri-piri sauce)

Bacalhau a Braz, one of the great cod recipes from Portugal

Would you care for some chouricos darlings?

Fatima, the Portuguese chef and wife of Alexis Kavvadias, the Greek chef and proprietor of Alexis Greek restaurant, is a force of nature. When I set up our dinner and asked her to say a few words to our group about Portuguese cuisine, we got that and alot more.Fatima has enough energy to light a small city.She's a culinary historian, cookbook author,sommelier,chef extraordinaire, entertainer, prolific conversationalist, and a fitness babe.Oh yeah, we got to see her lean physique, sculpted like an athlete appearing 20 years younger than her age indicates.

My experience with Portuguese cuisine has been through my trips to Brazil, where many dishes from Portugal were adopted by Brazilian gastronomy, unadulterated. Brazilians use bacalhau(salted cod)imported from Europe as much as the Portuguese, and dishes like bolinhos de bacalhau(cod balls)were brought to Brazil and have remained intact in their original recipe.Brazilian confeiterias(confectionery) feature Portuguese desserts like pastel de Belem(pastry from Belem), and pudim(pudding), and Sao Paulo has many Portuguese fine dining establishments like Antiquarius and Bela Sintra in the Jardins neighborhood.

I was turned on to Alexis by a Greek friend who told me it was her favorite Greek restaurant in LA.I was prepared to have a Greek food extravaganza before I went online and saw the Portuguese menu.I'd been scouring the net for a Portuguese restaurant in the LA area and only found Nata's, which has great desserts and a few savories, and Eurocafe with a few daily items like caldo verde(green soup) and a daily specials menu with a different entree each day, but all the way in Claremont.Fatima has a full menu of some of Portugals greatest hits everyday, and they are made with fresh ingredients, defty flavored by the hands of a Portuguese virtuoso.

The dinner:

We started off with the luscious caldo verde, a potato puree with collard greens and a little surprise on the bottom, a chouriço.The chouriço accented the soup with gentle yet deep pork flavor.This is a must have item when doing the Portuguese menu, and the likely house soup you would have in restaurants in Portugal.

The chouriço plate consisted of tender and satisfying pork diversion that's often set out to start a traditional meal.

The crab cakes and cod fish cakes stand alone and are paired beautifully with fresh salad and olives.These are the best cod fish cakes I've had in LA, Brazilian or Portuguese.

Chicken piri-piri, a monument to Portugal's empire as dictated by the Treaty of Tordesilhas of 1494.The main flavoring is from the malagueta pepper, discovered by a Portuguese settler in Brazil, planted in Portugal's African holdings, and rediscovered by Portuguese merchants traveling to Africa, and finally cultivated in Portugal as the piri piri pepper. The chicken is broiled to supple purity with this delicious and mildly, spicy bite.Malagueta is such a pleasing chile, a remarkable surprise to even the most ardent chile lover.

Lula Lisboa(calamari Lisbon style), baked in a crock with fresh tomato, pine nuts, herbs and cooked in a light wine sauce yielding a sweetness born from the chef's craft.There are some secret ingredients at work here.It's going in Fatima's cookbook!

I got to taste everyone else's choices, but now it was time for one of the famous Portuguese cod plates, Bacalhau a Braz,reconstituted salted cod, sautéed with olive oil, onions, potato, eggs and fresh herbs.Put this on your comfort food "best of" list.Salted cod is not easy to pull off for even the most experienced cook, but Fatima coaxes tenderness and heavenly flavor with ease.

I'm only sorry to say that in our fixation with Fatima and her tremendous hospitality, we forgot to order the Coelho estufado(rabbit stew)!! The sea bream, whole fish is also a part of Fatima's Portuguese menu, and that'll have to wait for the return visit.

Dessert was nothing short of transcendent, poached quinces from Fatima's own tree in port wine.Otimo!! The other desserts, a chocolate mousse, and another that escapes me were amazing.

We were given a couple bottles of Monte Velho wine of the Alentejo region, with fruit (blackberry) and slight hint of oak.This is a great red from the deep south of Portugal north of the Algarve coast, where Fatima spends time at her European retreat.A classic soft-centered, and full flavored wine.

Everything seasoned and balanced with expertise, made from scratch, and plated with love.The only canned items were the imported Portuguese sardines, which were still quite tasty. "Listen darling, if I had them shipped fresh they would be expensive and spoiled", chuckled Fatima.It will be hard to order Greek when I come back, eventhough Alexis' reputation proceeds him.I think I will just have to get this Portuguese menu out of my system.Go during the week and chat up Fatima, you will be thrilled by her charm and floored by her cooking.She also does a Portuguese feijoada, and a feijoada de bacalhau for groups.Muito obrigado, Fatima.Um beijo!

Alexis Greek and Portuguese Cuisine

9034 Tampa Ave

Northridge California 91324

Phone/818-349-9689

http://www.alexisgreek.com/

Tequila Expo Tijuana 2008

Tres Tonos, from Amatitan, Jalisco

Tequila con Vibora, para curar sus infermos

El Tesoro de Don Felipe

Los Chamucos,"Si Amenece, Nos Vamos!!!!"

Alma de Mujer, Adrenalina, and Cava de Oro, a great tasting at the Expo.

The Tequila Expo in Tijuana has been calling for the past couple of years and finally, I made it out.I ran through twice in between engagements these past two weekends, tasted over 35 brands, had between 50-60 tastes of platas, reposados, and anejos; drank tequila con vivora(tequila with floating dead rattle snake), chased with beers, ate foods from Oaxaca and D.F.,enthusiastically sampled Fresca, and socialized with the fine tequila industry people on La Revo in front of the Fronton Jai Alai.

First of all, the Expo has a $60.00 peso cover charge, less than $6USD, for an all you can sample bacchanalia of tequila.Surprizingly,everyone was well behaved.As you know, these days TJ is pretty quiet, so the Expo had a crowd, but it wasn't full both times I went.The event was well attended by locals, out of towners from Mexicali to Guadalajara, and some US tourists.Once inside, two tents stretching from 7th to 8th were packed with booths of single product tequila producers, and companies with a full roster of brands.There were some food and specialty beverage booths, but the majority of them were all about tequila. Some mariachis were present to evoke the other spirit of Jalisco.

The tequila region includes 5 states:Jalisco, Guanajuato, Michoacan,Tamaulipas, and Nayarit, with the latter being the only one that grows the agaves but doesn't make tequila.Over 95% of tequila is produced in the state of Jalisco, from agave azul grown in the region.Mezcal is made using other agaves in a stubbornly more traditional process in Oaxaca, Michoacan, and Guerrero.The only offering here for this elegant spirit at the Expo was the stomach turning tourist hallucinagenic, Gusano Rojo.Other agave plant spirits in Mexico include Bacanora from Sonora,Sotol from Chihuahua,Agave Azul from Sinaloa(used to be tequila until the DOM was established excluding Sinaloa), and the moonshine Raicilla, recently bottled and sold legitimately, also made in Jalisco among other places.

This year's Expo was exciting to see and know some new brands and talk to the representatives of my favorite producers, and to learn a thing or two about my favorite pastime.I'm up to about 50 bottles in my collection.Most were eager to talk and share information about their tequilas, and the prices were right.Wholesale prices are across the board at the Expo.So, come with a wad of cash and a smuggler's compartment in your car.

These are almost all the tequila brands I tasted in the two days and the city and state in which the agaves grow.Anejos(1 year of more in roble blanco-white oak), Reposados(3mos. to under a year in roble blaco), Platas(silver) and Blancos(white), no Oros(gold) or jovens(young) were tasted, or around as far as I could tell.

Amatitan,Jal.

Oro y Plata

Tierra Azul

Tres Mujeres

Tres Tonos

Atotonilco El Alto,Jal.

Caballito Cerrero
Chamuco
Don Anastacio

Lapis

Arandas,Jal.

El Tesoro
El Arenal,Jal.

Adrenalina

Alma de Mujer

Cava de Oro

Don Valente

Volcan de Mi Tierra

Guadalajara,Jal.

Caballito Cerrero

Don Anselmo

Guanajuato
Corralejo(Cd. Abasolo)

Quita Penas(Cd. Abasolo)Crema de tequila

Jalisco
El Agave(select agaves from the highlands of Jalisco)

Jesus Maria,Jal.

AhaToro

Clase Azul

Los Altos,Jal.

Oro Azul

Tamaulipas
Chinaco(Cd. Gonzalez)

Tequila,Jal.

Arette

Gran Jubileo

Honorable

Oro Azul

Pura Sangre
Zapotlanejo,Jal.

Con Orgullo

No Information

Molino Rojo

Territorio Azul(organic)

Non-Tequila
Sinaloa

Los Osuna 100%Agave Azul

The outstanding tequilas were Tres Tonos anejo and reposado,Don Anastacio anejo,Arette anejo, blanco and reposado,El Agave anejo and reposado,Corralejo anejo,Clase Azul anejo and reposado, AhaToro anejo and reposado,Cava de Oro anejo,Gran Jubileo anejo, and Alma de Mujer anejo in the high end category.

Other high end tequilas that were enjoyable but didn't excite were the Oro Azul anejo,Tres Mujeres anejo, Lapis anejo,and Chinaco anejo.These are tequilas that I like, but for the price there are many better.I would probably get the Chinaco just to have something from the state of Tamaulipas in my collection.

In the mid-range priced tequilas: Volcan de mi Tierra(Mex. only) knocked me out(bought a bottle),Adrenalina reposado,San Anselmo(Mex. only) anejo and reposado,Pura Sangre and the plain bottle of Tres Mujeres anejo.Without the fancy bottle, this tequila is affordable and a little more interesting in its new price range.Los Osuna's agave azul from the state of Sinaloa was already in my collection, but it was nice to see how well it stood up to the big names.I recommend Los Osuna, highly.

Interesting low end tequilas: the Caballito Cerrero reposado is good to drink straight, and affordable enough to use for palomas, margaritas, and other cocktails.

Tequilas gone bad, yuck! La Duena reposado was unpleasant and harsh for such a fine looking bottle,I couldn't finish the Real de Mexico reposado or the Oro y Plata reposado, they were Cuervo Gold quality.

Best slogan:Los Chamucos(The devils), a good tequila in its own right has flying devils on the label with the phrase,"Si Amanece, Nos Vamos" translation"If the sun come up, we're outta here!"

Best new distillery(new to me):LETICIA HERMOSILLO RAVELERO, with Alma de Mujer, Adrenalina, and Cava de Oro.All these tequilas were great with attractive bottles and the substance to back them up.The Adrenalina is a real Mexican style with sweet flavor and just enough burn to remind you what you're dealing with.The more smooth Alma de Mujer had orange peel flavors and makes a sippin' tequila for the US market, but also for the sofisticados of Mexico.

Most different tequila:Territorio Azul is an all organic tequila that has an interesting flavor that set it apart from everything else I tasted.Could it be the way tequila used to taste before modernization?I want to drink this a few more times to understand it better, but I'm very intrigued.

Best of the day:The first day, Tres Tonos anejo which came home with me, and the second Saturday my friend and I agreed on Don Anastacio, both with dark, nutty, and varied flavors bouncing on the tongue.The flavors held through the finish on both.

If you haven't tried tequila con vivora(dead rattler), you are missing a thrill.A powerful blend of cheap tequilas with heat and a leathery taste that will push you over the edge if you aren't there already.

Hottest booth:Fresca, with their cool refreshing grapefruit soft drink, and muchas curvas to make you thirsty.

Best apertif:Quita Pena's crema de tequilas is amazing, great for your girlfriend or wife who doesn't like tequila.Strong enough for a man, but made for a woman.

It has been a great year in tequila for me, but this brought it to new heights.My favorites of the year are the AhaToro anejo for my go to sipper, Esperanto for a beautiful bottle and a serious tequila to fill it, and Bracero, the $25 anejo that will amaze.I'm also enjoying 300 Anos reposado Bacanora from Sonora with its Mezcal like notes.Don Eduardo anejo is drinking well for me lately, and is very easy to replace.Haven't found a silver to out shine my Tapatio blanco, though.In general, the tequilas of the highlands of Jalisco, especially Arandas are consistentlythe best.

All I can say is, where were all of you?Did anyone else go?KR, stopped by for a minute but couldn't stick around.The food was great, the mariachis, and the tequilas,Uf!I've been crossing the border every other week practically and am happy to say that the scariest thing I encountered was the Oro y Plata tasting, for those with apprehension over recent news.Walking across has been pretty speedy I might add.

See you next October