kalypso

Good choice :-) El Comal is very, very good.

Aqui es Texcoco is very good, but not very vegetarian. It's a lamb barbacoa place. They do, however, do a mean potato taquito and their salsa negro is outstanding. Super Cocina - 37th & University - is probably the best Mexican in town. It's true home-style cooking. They usually do have at least one or two vegetarian options. Don't be put off by the steamtable service, what is in it needs the warm, moist heat. They will give you a taste of anything (or everything)to help you make up your mind. El Comal - 1/2 block north of University on Illinois - is another good choice. Here's the link to their menu Mama Testa's on University between Richmond and Vermont is wonderful, all they do are tacos. 26 tacos, one for each state in Mexico, and they have quite a few vegetarian options. Their Empapados (hard shell mashed potato tacos) are absolutely out of this world. The owner recently beat Bobby Flay on Throwdown doing fish tacos. http://www.mamatestataqueria.com/ If you do seafood, the Mariscos German taco truck at 35th and University is great. Try the taco gobernador. El Vitral and Candelas are downtown and do upscale Mexican. El Agavehas been a round a long time and has one of the best tequila and mezcal selections in San Diego. Their claim to fame is mole, they do several varieties every day. El Agave is upscale but can be a bit uneven at times. If you're going to be in Old Town (which is where El Agave is located) skip the bulk of the options. The only two worth trying are Casa Guadalajaraor Berta's - http://bertasinoldtown.com/ Another very good option is Cantina Mayahuel - http://www.cantinamayahuel.com/ Mole and mezcal are on the menu here and both are very good. If you go, you will most likely be the only non-local there. If you really want to get off the beaten path try Menuderia Don Vincente. 2637 Highland Ave in National City. The menudo is good, so is the pozole. If going on the weekend get there before 10am or the place is mobbed. It is very, very good. Not sure they've got much for vegetarians tho' My last recommendation to you is actually for a market. Northgate Market - http://www.northgatemarkets.com/ - is a dream for anyone who lives in an area without Mexican markets or much Mexican food. This place is amazing. Plus it sells food. It's got a taqueria and a deli counter selling plate lunches. The bakery is fabulous. The bolillos and teleras make the place smell wonderful, not to mention they taste good. There is a huge selection of cookies, pastries and other sweet treats that can be purchased individually to go. Northgate also has a cheese counter and a ceviche counter where you can get as little or as much as you like of each, plus their like Costco, they'll give you samples. Are you looking for a taco shop or Mexcian food. San Diego is great for taco shops, traditional Mexican food...not so much Sorry some of the links are not embedded. The link function quit working about half-way through this post. Enjoy your trip.

There is a recipe for Mole de Xico in Zarela's Veracruz cookbook. I made it in January of this year. It was extremely good. The recipe is fairly time consuming - it took 4 1/2 hours from start to finish - but not technically difficult to execute. I still have some of that in the freezer and it's still good. It will last almost indefinitely frozen. The mole pastes I purchased in Xico have not been refrigerated or frozen. They been on a shelf at room temp. One of the pastes was jarred. They last for a good long time. I would assume there will be some deterioration of the flavor if I don't use them shortly.

Modus closed last week. If you're in downtown, you're more or less in, or close to, the Gaslamp district where there are more watering holes per square foot than pedicabs on the street. You will have your pick of just about anything. Oceanaire at 4th and Island does a terrific clubby, oyster bar happy hour. Top of the Hyatt (40th floor or so) at the embarcadero will provide you with a spectacular view of the harbor. If the marine layer doesn't come in early that day, you'll be able to see for miles and miles and miles. Dobsons is good for cocktails and mussel bisque. And then there is Candelas, one downtown and one on Coronado. Upscale Mexican in the style of Mexico City. Good to very good. You can get to Coronado via the water ferry and then it's a short walk to the restaurant which is right on the bay. Here's thelink to the Candelas web site El Vitral is very new downtown at 8th and J. Upscale Mexican, good selection of tequila. Buzz and early review have been decent. Downtown is pretty easy to navigate especially if you use the trolley system. There is an around downtown pass you can buy that I think is about $1. In what part of downtown is your meeting?

Some of the best fish tacos are at Marisco's German at 28th and Ocean View in Barrio Logan. Try the taco de marlyn, marlin, tastes almost like carnitas. Their shrimp quesadilla is pretty awesome too. There are a number of other seafood related tacos there as well. Marisco's German operates a couple of taco trucks as well. The one on University Ave. around 35th in a dirt lot next to a grocery store is very good. Super Cocina serves about the best home-style Mexican in SD. It's on University at Cherokee in City Heights. Don't be put off or fooled by the steamtable service. The bulk of the menu are guisados and things that do best with moist heat. The owner hires home cooks to prepare the food and each woman does her own specialties. There is a rotating selection of items and almost all of them are infallibly good. They will give you a taste of anything (and everything) you want to help you make up your mind what to order. On the next corner down from Super Cocina is Fruitlandia where you can get great smoothies and wonderfuly bionicos and fruit salads. It's a little ratty around the edges, but the fruit is pretty good. Further down in south county is Marisco's Godoy which is a full service restaurant. Excellent seafood, usually full of families, mariachi on weekends, all locals, not tourists. Also is Chula Vista is Aqui es Texcoco serving lamb barbacoa. It's extremely good. You can get different cuts like costilla (ribs), cabeza (cheeks), pancita (offal) and more. It'll come with fresh, hot corn tortillas and a really, really good salsa negro (which really isn't black). They also do tacos dorado, which are taquitos/rolled tacos. They come with either the lamb barbacoa or mashed potatoes. I prefer the potato ones, they're about the best rendition of the potato taco I know. Aqui es Texcoco is in a strip mall and looks like a fast food place. Don't be fooled. If you like lamb, you'll love this. It's worth the trip from La Jolla to Chula Vista Don Vincente's is in National City and is the place to go for menudo and pozole. Really delicious on a Sunday morning. And if you get there too late - i..e after about 10:45 am there is a long wait. Also in National City, and not necessarily a place to eat, but a fun place to visit if you're in the neighborhood is the Gonzalez Northgate Market. It's an enormous Mexican market with in-house bakery (excellent bollilos and teleras), specialty cheese and ceviche counters, tortillaria, 2 meat counters, a fishmonger, Mexi-Deli and taco shop. The food from the taco shop and deli are okay, but the store itself is the star. Great produce, not Chino or Crows Pass by any stretch, but if you're cooking Mexican they've usually got it, including the exotics. Try El Pescador in La Jolla for fish sandwiches. Also in LJ try Nine-Ten. Love breakfast there and their burger is really good. The Little Italy farmer's market on Saturday morning is great. Pick up a Womack chicken ($20 yikes); 1-man operation (literally) out in the Julian area. Completely organic, beyond free range, humanely slaughtered, with to-die for flavor. The Linkery in North Park is San Diego's only completely sustainable restaurant. It's quirky and prices can be steep, but you'll know exactly from where you meal came. Sea Rocket Bistro just down the street from The Linkery is doing the local and sustainable seafood business. San Diego is well know for it's craft beers. Why not give one of the local places a go. You can try The Blind Lady, Ritual Tavern, Hamiltons or O'Briens. A.R. Valenteins, JSix and the Farmhouse Cafe all get a lot of love from locals for good, well prepared, fresh, seasonal good, all of them making some use of sustainable products. Cafe Chloe downtown is also quite good. Urban Solace was recently named best restaurant in SD. Not sure if I agree but it's a pleasant dining experience. SD is not a fine dining mecca. In fact, most of the fine dining places here are having a hard time of it and have closed. What SD does do well are the small bistro type of places where the price points are not quite so steep and the food considered more approachable. Cutting edge food generally doesn't play well in SD, but good, straightforward, uncomplicated and "safe" food does. We're getting more places like that, and they're doing a pretty good job at it.

Was it just that last night's episode was so utterly boring that no one's commented? Or perhaps just an indication that whatever small relevancy this show may have had is now long gone? Or do we just not care who wins at all?

Thanks to everyone for your comments. In the end I'll be going with a 20 qt. Hobart to replace the old one and an 8 qt. Globe for smaller batch items. My equipment guy wouldn't even quote me on a 20 qt. Berkel or Blakeslee. Said he'd had too many other clients that had tried them and had had nothing but problems. The Thunderbird sounded intriguing, but since the 20 qt mixer is going into a college kitchen and will need to last another 40 years, Hobart's reliability and durability won out. Thanks again

It's already been repaired multiple times and the last time Hobart repair came out they basically said the existing unit is at the end of it's lifespan. The facility in which the unit is located is 45 years old, there is a possibility the mixer may be original equipment. I know it's at least 20 years old but it could be up to 45 years old. It's oozing motor oil into our batters down the attachment shaft. Unfortunately, the oozing is not visible during prep as it is covered up by the attachment. We're finding the motor oil as we're portioning batter into baking pans. (The oil is heavier than the batter so it's been sinking to the bottom of the bowl). This is a health and safety issue for us and the risk simply isn't worth it. I'm actually not looking for a used mixer. I have the ability and resources to purchase a brand new one, I just don't want to spend $5,000 on a new Hobart if there is something comparable out there. I've had very good luck with Berkel slicers, in fact, better luck than with Hobart. Berkel mixers are almost half the price of a Hobart mixer. If their mixer as good as their slicer, it could be an option. Whatever I buy will have to last another 20-45 years, and I don't think kitchen equipment is made as well as it was 50 years ago

Have you tried Hobart's repair service, it's really good. For more information visit the Hobart web site If Hobart repair is not in your area, they will have an authorized repair service (most likely someone like GCS) that covers your region.

The 20 qt. Hobart mixer at work finally quite working. It's at least 20 years old and probably more. I'll be the one selecting the replacement unit. While simply replacing a Hobart with another Hobart might be the most logical solution, new Hobarts are pretty pricey and considerably more than most other mixers. Has anyone had experience using 20 qt. mixers from Globe, Berkel, Blakeslee, or ???? I am interested in hearing how other mixer manufacturers stack up against Hobart. The mixer will be used primarily for muffins, brownies, quick breads and an occasional cake or two, up to 4 days/week for an average of 2-4 hrs. each time depending upon production that day. Whatever I end up buying will need to be durable, reliable and last at least another 20 years. TIA

I was appalled when she tried to say the dessert was a team decision...NOT. She made it on the fly in the middle of Whole Foods. I also didn't like that during their actual production time that night, she blatantly ignored her teammates when they asked for direction on what to do with the angle food cake. Doesn't make me trust her very much. Maybe it's because I've spent too much time in commercial kitchens. If I tried that with any of my staff (or they with me for that matter) they'd have me for lunch. And the whole fiasco in Whole Foods rubbed me the wrong way. She had no organizational skills, a complete lack of understanding as to what the team plan was, and leaving behind key ingredients needed by other team members smacked of either too much "me first" or sabotage. In either case, just not good or fair. And they like her, they really like her. Time will tell...

I am but it's been pretty bland and boring so far. Most of the contestants are pretty mainstream. No one is outrageous, even the requisite gay guy is entertainingly cliche. And this batch seems to have better cooking ability. Gotta agree with gfron1, very disappointed that they kept the woman who screwed up her team leadership role and then lied about it. Very not cool, and the selection committee keeps saying how wonderful this woman is....NOT. The oldest competitor is a very charming, cool cucumber who can actually cook. Think he's got a decent chance of making the final if not winning the thing. So far it's been kind of a snore.

This past February I had the opportunity to spend some time in Xico, Veracruz. It's a pretty cool little town and is famous for (among other things) it's mole which has a bigger hit on dried fruits than other moles and a good hit on the nuts as well. I purchased 4 different mole pastes with the intent of trying them all side-by-side to see which one was the best. Needless to say, life intervened and I haven't had much chance to cook much of anything let alone do the side-by-side on the mole pastes. I did, however, try one of them last night for dinner and it was spectacular. Deep, rich and earthy it made a very satisfying meal. Xico is an easy day trip from Xalapa. I would strongly encourage anyone that finds themselves in that area to pick up some mole (easy to bring back to the U.S.) and give it a go, I don't think you'd be disappointed.

And you know, Jay, I'm kind of glad it's not the same piss and vinegar as the regular Top Chef. I like the lack of (contrived) drama and I like that the chefs are being treated with a reasonably amount of respect. I like the critic comments, I thought they were pretty spot on. All of the 24 competitors - whether they win or not - have proven they've got some better than average cooking chops and shouldn't be treated to the usual Top Chef historonics. Frankly, I find the lack of snarky comments rather refreshing.

Yes, I think that would make for very interesting, an probably entertaining, television

Where? ← I'd be interested in hearing the answer to this one as well.

In San Diego, CA two places come to mine The Wine Vault & Bistro where $30 will get you a fabulous 5-course meal. Splurge and spend $20 and they'll pair a wine with each course. The other is The Better Half which has been running a Stress Economy Blue Plate special for the last 6 months. For $20 you get a delightful 3-course meal, each course consisting of a choice of 3 items, all of them very good. There are numerous restaurants running $20.09 specials.

One of the best deals in town right now is The Wine Vault & Bistro . 5-course meal for $30, add $20 for a wine pairing with every course (3 oz pours). Portions are not huge, but they are enough. There is talent in this kitchen and the food is quite good. Service is good and the waitstaff is well trained and knowledgable about the wines being served.

The Huastec region also includes the northern part of Veracruz state. Zarela's Veracruz has a couple of Huastec recipes including one for enchiladas, tho' the sauce for them is a green pipian, and I don't think that would work too well as a table sauce. Take a look at Zarela's book at a bookstore or library to see if the recipes are what you're looking for or not. I also have the new salsa book from Ricardo Munoz and there are no recipes in it identified as salsa huasteca. There is, however, a Salsa de Chile Piquin de San Luis Potosi using both tomatoes and tomatillos. I'm wondering if that might be close (or not) to the salsa you want.

Love the idea but lack the wall space

This has been a very cool thread with lots of interesting and throught provoking comments. Alice Waters is a symptom, not the root cause of all this food angst. 1) We've all been saturated with information telling us what and how to eat for a long time and with increasing stridency. The pendulum has swung to extreme political correctness with regard to food and eating. Just as menu items go through menu fatigue, fatigue has set in with the political food agenda as it became increasingly politicized and, bit by bit, began swinging to the extreme. All pendulums must eventually right themselves and the food agenda is no different. It's most likely reached it's apex and is begining to swing the opposite direction, back to a more moderate point where a majority of people can feel comfortable making their own decisions about what and how to eat and from whom to buy. The extremes always raise the conscious awareness of the topic, but general acceptance takes a while as people digest things and figure out what they value and believe in and how to incoporate that into their life and lifestyle. 2) Alice Waters is a Baby Boomer. With the election of Barack Obama, for the first time in nearly 70 years, the 70+million Baby Boomers are no longer in the drivers seat and have become, for all practical purposes, irrelevant. The balance of power has shifted to the younger generations; that shift was palpable on election night (even my 90 y.o. monther recognized and felt it!). Boomers are suddenly finding themselves on the outside looking in and wondering what the h*ll happened. The famously "It's all about ME" Boomers are not going to go gently in that good night. There is nothing wrong with the ideas of concepts AW promotes, she's no longer the standard bearer, the most qualified for the position. How much more effective would the 60 Minutes interview have been in discussing the issues around food ( they are varied and interesting) had the person being interviewed have been someone in their 20s or 30s? As the saying goes, time marches on, and it's made her (continued) delivery of the message no longer relevant. The 60 Minutes interview crystallized that. There is a fundamental change going on in the U.S. and in the world. We're being asked to alter and modify and in some cases make fundamental changes to the core beliefs and values that we hold both as a country and as individuals, whether we are consciously aware of that or not. The 60 Minute interview really highlighted the disconnect between the old belief structure and the emerging new one, which is why it's generated so much heated and passionate response. AW is an aging, and now irrelevant Boomer pushing a narrow and rigid agenda that doesn't quite fit with emerging new directions. It's no longer business as usual. Creativity and innovation in working through the current transitions is required, and that's the part that both AW and 60 Minutes missed. (And for the record, I, too, am an aging and now irrelevant Boomer myself and I have no axe to grind with AW.)

They can't. There was a piece in Food Management magazine a couple weeks ago stating that Berkeley Unified food service is facing a $250,000 budget shortfall for fiscal 2009/10...and that the program had lost the (not identified in the article) source of it's subsidized funding. As most of the world by now knows the State of CA is nearly broke. Every K-12 food service director in CA hears the same directive "You shalt not infringe on the General Fund", which basically means that the programs need to be self supporting. If a school district has to pay for funding shortfalls in their food service program it comes out of the General Fund, and that means less money for classroom instruction (or so the FSD is told). Does BUSD have an extra quarter million (and the committment) lying around to sink into their food service program? Maybe, maybe not, depends on how far they've already had to deplete their reserves. One thing you can be sure of is that no superintendent of schools is going to allow a department to continue to hemorrhage a quarter million dollars a year.

Here's the link to their web site

Hey Kouign Arman! What is a "high tide breakfast" at Marine Room? Do they offer it once in a while? ← Hide Tide breakfast is a very old tradition. The Marine Room has been doing it for eons. I remember my mom and aunt taking us out there for it when we were kids. It happens about 4 - times a year when the highest tides of the year occur. They most often occur in July/August and December/January and occasionally February. The Marine Room is located at the La Jolla Beach & Tennis Club and sits right on the sand. When the tides are in the water comes right up to the edge of restaurant. All the west facing walls are floor-to-ceiling windows and there is not really a bad seat in the house. Everything has a great view. If the high tide conincides with a major Pacific storm the breakers crash agains the glass; it can be quite dramatic and every so often, if the storm is powerful enough, the windows break. Thankfully, that hasn't happened in recent years and if there is any threat that it will, the Marine Room doesn't open. Breakfast at the Marine Room used to be a served meal, now it's a buffet and that's not entirely a bad thing. They've got a long raw seafood bar that's heavy on shrimp and oysters, every imaginable bread and pastry, a delightful cheese station, omelets and waffles to order, and an astonishing variety of hot entrees including some pretty tasty bacon and link sausages. The food is usually good to very good as is the quality. It won't break any new culinary ground. The Marine Room is an old stalwart catering to old money La Jolla. The service is always gracious, spot on and non-invasive. High Tide breakfast is in the $40 range and, IIRC, includes champagne but not tax and tip.