shelora

Popeye must have put on some weight, I thought he only ate spinach!

I always thought it was the pot luck that was developed on the West Coast!

An excellent point and one I overlooked. Thanks. s

I think I would identify a westcoast menu as one utilizing local, regional, seasonal organic and sustainable ingredients. You have a wealth of suppliers on Vancouver Island that grow produce or raise (ethically) animals and fowl for consumption. We've got cheese producers,artisanal bakeries, wineries, cideries, breweries, oysters, mussels, clams, and wild fish. Even seaweed purveyors. And yes, I think you are right about infusing these wonderful ingredients into your own style of cooking. As to an actual definition of West Coast cuisine, what a good question. Perhaps you could ask the person who suggested you change the menu to clarify.

So sorry this has taken so long. I hope we haven't lost you. Courtenay/Comox has a wealth of restaurants for you to enjoy. With more and more urban refugees looking to escape, you will have many options. Here are a few to get you started. In Comox, you have Martines - 1754 Beaufort Ave. A small elegant dining option. Very regional seasonal with small solid wine list. In Courtenay, we got Orbitz for pizza on 492 Fitzgerald, Atlas for something trendy and busy, open breakfast, lunch and dinner. The town is so small you can just wander up and down the main street to find a few more options. A wonderful chocolate store called Hot Chocolates is not to be missed. This should get you started. It's all reasonably priced. Have fun and don't work too hard. S

Have had the same experience with friends, that are fine when over at our house, but their personality changes when out in a restaurant. Their rudeness to service staff is mostly due to the fact that they had never worked in a restaurant, which in my opinion, should be mandatory, like conscription to the army.

Many thanks to you both. It's very kind. I second the welcome to Carrina, looking forward to more of your posts. Shelora

Now that I've had time to think about this, I've heard rumour of a chichilo rojo - which could be the one from Ricardo Munoz or the one that Kalypso observed being made by Abagail. Could there be three chichilos? Rojo, Negro and Oaxaqueno?

Hello. So glad to have you aboard. What fun. I have made chichilo negro twice at home but have never had the chance to eat it in Oaxaca. Never seen it available. I have used only the D. Kennedy recipe from her book, The Art of Mexican Cooking, but have both women's versions here in front of me. Trilling has the interesting addition of almonds and raisins, I would hasten to say that Kennedy's version is more rustic. I used a cast iron skillet to blacken the tortillas and the seeds together. The trick is to just keep going, they will eventually turn black and then catch on fire. Luckily, my back door in right off my kitchen, so I could let the flames just do their thing. I admit I'm happiest when I get to play with fire! I think you could also achieve the same fire factor if you did the burning part of the recipe in a cast iron pan on top of your gas barbeque - if you have one. Reading Trilling's recipe, the instructions are a bit vague as to how to proceed with the burning of the tortilla and the seeds. She does suggest igniting them, did you try that? The Kennedy recipe describes charring the chilies as well, Trilling describes blistering them. The colour of the resulting mole - the one I made - is dark, almost black, wonderfully earthy in flavour and really so amazing when you start thinking about, how did this recipe come about? I made my mole with beef, but your ideas about serving it with green beans, chayote, potato and dumplings sounds wonderful - very mole amarillo. Nopales certainly would add another interesting texture to the stew. Hope some of this helps.

I've resurrected this post while embarking on a harissa making voyage of discovery for a small article I'm writing. I'm terribly excited about making my own. The posts here are very informative and I have collected four different recipes to begin,- including the Clifford Wright one - plus I've purchased two commercially produced pastes to compare flavour profiles. Both so different from each other - one, very caraway forward, the other, chile all the way. Armed only with a blender and a volcanic stone mortar and pestle (of Mexican origin), I intend to explore both tools for making a smooth paste. I am curious about the harissa's made in Algeria and Libya - I've heard the Libyians prefer much more heat to the Tunisian version. Can anyone back this up or direct me to another egullet thread I might have missed? Also, if there are so many versions of harissa using many different combinations of ingredients, when is a harissa not a harissa?

Colin, Not that I know anything about the subject at hand, but I would think that a restaurant would gain some exposure/publicity, if their chefs competed. Especially if they placed well. By the way, just looked at your website and I like the looks of your restaurant's interior. Very appealing. S

My first visit to La Capilla, an open air restaurant in Zachila, 30 minutes outside of Oaxaca City, was 12 years ago. Peacocks roamed the grounds then, dazzling diners with their display of iridescent feathers. It was time for another visit. La Capilla has expanded somewhat to become more of a theme park with a penned off area holding scads of peacocks and monkeys, a gift shop, an area for hammock resting after comida, and a lot more seating. It is still open air but with a roof to keep away the harsh sun or, God forbid, rain. With a posse of 40 other tourists, La Capilla was the perfect place to be on Christmas day for their famous goat barbacoa. The open kitchen lines one length of the property, beginning with a section devoted to making the giant tlayudas, so common in Oaxaca. These handmade over-sized tortillas are laid expertly on top of the wood-fired comales. The tlayudas become appetizers while we wait for the barbeque pit to be un-earthed. Smeared with asiento, and layered with chorizo, tomato, lettuce, avocado, fire roasted chile de agua and mole rojo, we dive in like fiends. Our major fortification today lies buried beneath the cross of hot pink bouganvillas. (Note the bright orange handle of the shovel. Those colours are so Mexico). Smarty dressed waiters are in charge of the barbeque pit. Earth is swept away to reveal a metal lid on top of the 800 degree brick-lined oven. Here, two bottles of mezcal are removed. Warm from the oven, shots are poured all round, while we watch today's comida be pulled up from the pit. Straw mats are then removed, immediately filling the air with the aroma of avocado leaves, an essential flavouring of the meat. The head is removed first, then the stomach stuffed with other organ meats and red chile. Then a large pot of consomme, containing green beans, garbanzos, chile guajillo and pieces of liver. Large pieces of meat tied together with avocado leaves, like Christmas gifts, are revealed one by one. The charred leaves are removed and containers of meat are whisked away by the efficient staff to be plated up for our party. The soup was served first. Intense, earthy and richly chilied. Served alongside more shots of mezcal, this was a true resortative, up there with a blood transfusion. Right about now is when we forgot about the camera and just enjoyed the experience. The tender flavourful meat, infused with red chile and the anise-like avocado, was plated up with a simple salad of lettuce, tomato and radish, some stewed black beans and blood sausage. More mezcal. The goat's head was then presented to our host. who divvied up the eyes and brain to the brave among the group. More mezcal. We drifted off into conversations, some retired to the adjoining hammock area, others off to bother the caged wildlife. A sublime way to spend an afternoon, meeting new people, enjoying new flavours or rekindling pleasant memories of Mexico.

Yes!!!! There really is a Sparky! We have got to organize an egullet dinner there, toots sweet.

I should stress that it's the kitchen that is getting the new look. The dining room will look the same apart from the window treatment that was done last month and a few new shirts I acquired over the Christmas break ← I heard you were expanding seating to the "patio" area at the back of the property.

I heard they won't be opening until February 1st. That's the first date that appears on their website's reservation page. Memo, Insider to the Stars ← I should have included a disclaimer that I have inside knowledge as I am the janitor/book keeper/web manager/sommelier (or owner, which ever you prefer). I am hoping that we will be open for Thursday January 19th but I have decided not to take reservations until we have opened for business. It was tough calling/emailing all of the people that had reservations for this weekend telling them that we won't be open in time. ← Thank you for the update and welcome to the fold, Monsieur Sparky. Looking forward to the restaurant's new look.

Daidoco has finally re-opened. 60 lbs of octupus is finding its way on the menu for the next while. Do take advantage of Nao-San's gifted treatment of this delectable creature of the deep. And don't forget the tuna tataki. I've missed his cooking these last two months. The only major renovation they have done to the interior so far is cut down on some of the food display area. This has been done to hopefully cut down on those take out containers.

My dining experiences this trip in Mexico went towards the authentic. I attempted, with an open mind/stomach, to dine in restaurants tauted as the trendiest in Oaxaca. All of them left me with indigestion. In my opinion, they were attempting authentic dishes with dumbed down flavours in an attempt to satisfy what they deem the flavour palate of the tourists. I believe the cooks are too young and have inexperienced palates to pull off what the menus and the decors suggests. I gave up and sought out the real deal. That was my mind set, when we ended up in Mexico City, on the last leg of our journey. I just couldn't fathom going to Izote or Tezca this year. Instead I went to the tried and true of DF, with a slight deviation. Casa Lamm for breakfast - a swish location in the Colonia Reforma, with floor to ceiling windows were you can enjoy a bottomless cup of coffee (a Veracruz/Chiapas blend), exquisite pastries while watching the morning sunlight peak through the trees. For breakfast - fresh mandarina juice followed by grilled tender nopal alternated with grilled panela cheese sitting pretty in a pleasantly picante green salsa. No day is complete without a visit for hot chocolate and churros at El Moro in the centro historico. Open 24 hours. Another morning finds us in Cafe La Blanca on Cinco de Mayo and Isabel La Catolica in the Centro. They serve strong coffee, just the way I like it. My partner has more adventurous morning taste buds and goes for lengua ala Veracruzana. Breakfast of champins! Fonda del Refugio, The place was practically empty for comida on new years eve day, we still enjoyed the same exquisite food coming out of the talented kitchen with many sangritas and cazadores. Reidel Wine Bar - this is something slightly off the authentic, regional track but worthy of a visit for anyone jonesing for grape instead of grain or maguey. The small wine bar is set inside the lobby of the Sheraton Centro Historico. Many wines by the bottle or glass, served, of course, in the correct Reidel wine glass. A small bistro style menu is offered, with something for everyone. We enjoyed a tapas of boquerones (white anchovies) over brushchetta and a healthy portion of goat cheese and peppery olive oil. El Cardenal Also housed in the new Sherton Centro Historico, this restaurant is hands down the best. Superb service, excellent food, interesting wine list. El Cardenal is renowned for their authentic dishes with seasonal specialties such as flor de maguey, with escamoles and gusanos readily available all year round. We started with the fresh green salsa with tomatillos, cilantro and chile serano. It was brought to the table in a molcajete garnished with avacado slices and cheese. We enjoyed this while the maitre'd made Ceasar's tableside. We chose a bottle of Santo Tomas Tempranillo (2003) for our plato fuertes of filete de res with an usual mole of xoconostle and chile guajillo. Earthy and perfect. My partner had the pechuga de pollo rolled and stuffed with huazontle, served with a salsa verde. We finished with the sweetest espresso I've had in a long time - a perfectly pulled shot. We couldn't have asked for a more perfect meal on our last day in D.F. This meal was preceded by a boat ride in Xoxomilco, something we have wanted to do since our first trip to Mexico, 12 years ago. It didn't disappoint.

thanks so much for this tip.. spent a few weeks along the Oaxaca coast and we shot up into the city for a long weekend in mid-January.. came across your post from the internet spot on the Zocalo and made a beeline straight for Casa Olivo.. the ham was wonderful and while i don't recall what else we ate, all the food was great.. it's casual but the food is great.. thanks again for this great tip.. ← Hello, here is a quick update on Javier's restaurant. He has moved locations to Zarate No. 100, Centro, on the other side of the Parque Llano. It is an open space, and as usual, welcoming. Here is a picture of Javier with his sweet Jamon Serrano in the courtyard/bar. According to experts who have tried jamon serrano all over Spain, Javier makes the best. I agree. He buys his pigs from Toluca, which he says, has similar conditions to those in Spain.

Early January - Victoria Update. Herald Street Caffe - as I posted on another thread - is papered up with a handwritten note that claims new ownership and an opening of late January. Brasserie L'ecole has been under wraps - plain brown wrapping that is - for renovations. So far, you can see the blasted glass windows with their great logo that will give greater privacy to the room and inside, the kitchen is expanding and being reconfigured to allow for greater efficiency. They are also expanding out the back for patio seating. The sign on the door claims a Friday the 13th opening. Daidoco - is under cover of paper as well with a claim of renovations. Will investigate further today. And a Cobs bakery has reared its face in Oak Bay. Shelora

An update - The windows are papered up with a hand-written sign declaring they are under new management, opening again late January. I see no sign of the Herald St. Caffe logo being scratched off the window so far. One of the strongest reasons that Herald St. Caffe was so successful in its day was the expert kitchen management of chef Mark Finnigan. His systems in the kitchen were exquisitely in place. I have never seen anything like it since. Working in that kitchen was an extreme honor. Brasserie L'ecole is papered up as well with a major renovation going underway. Patio seating in the works and better kitchen layout. They will be re-opening - the sign says - January 13th. Daidoco is also papered up with a sign declaring renovations. Hurry please.

More wine bars in Mexico.

This taken from their recent press release, Much has changed since 1986 when Halliday opened what was then the most expensive hotel ever built in Canada. Expo 86 and the Coquihalla were about to open, Microsoft had just gone public at $21 per share and the average price of a home in Vancouver was $123,000. At Pan Pacific Vancouver, diners were enjoying outstanding culinary creations at great prices such as: Queen Charlotte Island Seafood Chowder ------ $ 3.75 Crispy Caesar Salad ------------------------- $ 6.00 Atlantic Lobster Chowder -------------------- $ 6.50 Dungeness Crab Burgers ---------------------- $ 6.95 West Coast Cobb Salad ----------------------- $ 8.75 Antipasti Platter for Two ------------------- $ 8.95 Nobody says crispy anymore. We need to bring back crispy.

Having returned home to Victoria, two restaurants have firmly closed their doors. Bravo on Wharf, a difficult space, but they made it work the longest of all the restaurant incarnations there. Sorry to see them go. Herald St. Caffe is also gone. That is one amazing space and a killer location. With a lot of coin, coupled with some smart and creative people, someone out there I'm sure, could put the magic mojo back on Herald St.

Walked by the Normandy on Granville today. They are selling off the last vestiges of their restaurant salvaged from the fire. Nice booths still available. The last hold out of South Granville restaurant history is sadly gone for good. Szasz came before them as did the Aristocrat where I luckily managed to buy a few plates with "Risty" their monocoled mascot. Those plates become vehicles for our weekend breakfasts. Two eggs scrambled with hashbrowns, brown toast and coffee. Priceless.

I scored the vinagre de piña this morning. It's the Merced market not the Juarez market on Murgia and a lot of vendors sell their own version of the vinegar. Very mild and the cost is 10 pesos per litre. I have added white onions, whole garlic heads, carrots and chile pasilla de Oaxaca, lots of piloncillo (panela), allspice, cloves, oregano and some cinnamon. I'm going to let the whole mass sit for a while and let the flavours absorb. s