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    San Diego, CA

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  1. Tao? I don't think I've even heard of Tao. Other than Sushi Ota, it's a very bland, middle of the road list more for tourists than locals, don't you think?
  2. I own this cookbook. It is a tour de force and deserves the accolades it's gotten. It is also a rather daunting book at 900+ pages. There is a ton of pretty well researched information in it and the sections are reasonably well organized. Rather than split the book into chapters that focus on each country, Maricel has chosen to organize the book by ingredient/typcial menu categories and then provide supporting material and recipes that actually show the interrelationships and regional differences in the way dishes are prepared or ingreidents handled. I have not yet cooked from the book, but
  3. Sounds like they've gone down the tubes to me. What we ate was consistently good and not on weird oversized plates or in minimal portions, some of our portions were actually too big. Sounds like they let their initial success go to their heads and tried to take it to the next level and failed. Sorry to hear you had such a bad experience there.
  4. Good call on Carnitas Snack Shack. Really like it. Also good call for Chris on Lion Share. I also might send him to JSix for the farm to table thing, they also do a pretty decent burger at lunch.
  5. Mi amigo DanielO and his lovely wife spent Christmas in Oaxaca. They returned with the new, updated edition of Ricardo Muñoz Zurita's Diccionario Enciclopédico. They dropped it off last night and I've been enthralled ever since. From A to Z in 644 pages, it is everything you could possibly ever want to know about Mexican cooking, ingredients, regions, recipes, dishes, utensils, fiestas, food related traditions and more. I've always been fond of Larousse publications and their handling of the new Diccionario was striking. It's easy to use, well laid out and love the addition of nice color photo
  6. The reality is I'm an old dinosaur . Frankly, I find the whole too cool for my shoes mind set amusing, but I supposed I was that way when I was that age. Compared to downtown and the rest of Adams Ave., Mayahuel truly is not a "see and be seen" place. The last time I was there, which was, admittedly, a while back, it didn't reek of sophistication (real or faux). Lots of good latin art covering a variety of genres on the walls and there may have been picnic table seating. Funky probably fits it better than trendy. Chile infused tequila is better than jamaica infused , adds pizzazz to any teq
  7. If you've been to Mayahuel you would know why I am surprised to see them on the list They are definitely NOT trendy or upscale in the least, but yes, they do have a fabulous selection of tequilas and mezcals. Mayahuel is a goddess in the Maya pantheon of gods and goddesses and is credited with the creation of the maguey plant. Mayahuel the cantina is up on Adams Ave. a half block west of 30th. It's decidedly downscale and not the least bit trendy. They also serve a very good mole with lovely floral notes to it. It's more about the libations and less about the scene and the environment. Yes,
  8. Very surprised to see Mayahuel, but not disappointed. They have a great selection of mezcals. Also glad to see Jay get a mention. They've really worked hard on their bar program
  9. Well, you'll certainly be safe from that "Michelin starred service" thing in San Diego. If anything, service tends to be a little to much on the casual side, much like San Diego itself. The usual suspects downtown are Cafe Chloe - http://www.cafechloe.com/ Cowboy Star - http://thecowboystar.com/ JSix (in the Hotel Solamar, also a Kimpton property) - http://www.jsixrestaurant.com/ Saltbox in your hotel is fairly well regarded Downtown, the Gaslamp and to some extent Little Italy all cater more to the tourist and convention trade than locals. There are hundreds of restaurants in the downtown/Gas
  10. I've been on an enchilada tear the past couple of week. I also made these...Enchiladas Verdes de Aguacaliente from Diana Kennedy's Tortilla Book
  11. Agreed! What do you think of the cookbook? I like the cookbook alot, in part because it's got recipes for things that are either overlooked or not featured at all. And in the interest of full disclosure, I was a recipe tester for the cookbook. Enchiladas Placeras was not one of the recipes I tested, so it was a new recipe to me.
  12. I'll add the Enchiladas Placeras I made recently from Marilyn Tausend's new cookbook La Cocina Mexicana Easier than I thought they'd be and very tasty. Sauce is Ancho/guajillo based and the tortillas are dipped in sauce and then fried; recipe called for cotija or jack, I had quesillo on hand and used that instead. Messy but good. The potato and carrots were cooked in water to which a little pineapple vinegar had been added until barely done and then fried. They were outstanding. Typically the chicken on the plate would have been either a leg quarter or breast that had been parcooked and the
  13. I made the cover recipe a few weeks ago as well and thought it quite good. I really like the flavor profile. I ended up with a good bit of sauce and it had great consistency. The recipe is pretty straightforward and the directions easy to follow. It took a little longer to make than I had anticipated, but that was just a miscalculation on my part. This enchilada sauce is definitely worth making. I have the ability to get good quality tortillas already made, but I made my own which I think did contribute to the success of the dish a little bit. These are dip, stuff and eat-right-away style ench
  14. There is an alley that runs in back of the property. There is a rather large lot off the alley that is being used as their parking lot, complete with attendent. Yesterday was their first day in business for the farmers market. Feedback I heard was all pretty good. Lots of the usual farmer suspects from Catt's other marekts.
  15. I've been using Pepperplate - http://www.pepperplate.com/ - for about the last 7 or 8 months for recipes I want quickly and for cataloging the recipes I come across on-line or in newspapers. It has an automatic import feature for some of the bigger recipe sites and blogs, for on-line recipes that can't be auto-imported, a quick cut and paste on the ingredient list, followed by the prep instructions generally does the trick. Also allows you to sort your recipe list by category (and you determine your categories), alphabetically, by date added and so on. It will also has a feature to allow you t
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