DiningDiva's Profile

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Guanajuato and Leon Mexico recommendations

La Bohemia might be it, was there an upstairs dining room too?

Mar 26, 2015
DiningDiva in Mexico

Guanajuato and Leon Mexico recommendations

I've stayed at the Posada Santa Fe and other than being a little noisy, it's really not a bad choice and the people watching from their patio is fabulous. The restaurant kind of kitty-korner from their patio was pretty decent too. The 4th generation of the same family is now running it and when we talked to the owner last year he said they had upgrades planned. Not sure if they have happened or not, but our stay was good and the rooms were a fair deal for the price. Breakfast there was always good, as were the Michelada Olives. The bottom part of a margarita glass was packed with ice and then filled with olives. A little bit of the tomato mix for micheladas was poured over the olives. Ridiculously simple but surprisingly tasty and it went really well with our tequilas, cocktails and beers.

Mar 25, 2015
DiningDiva in Mexico

Tacos!

I thought it looked like a fun way to spend an afternoon as well. And the vendors they listed as already participating are all pretty solid

Mar 24, 2015
DiningDiva in San Diego

Tacos!

In case anyone's interested in tasting more tacos than is probably possible in one day...

http://readertacotopia.com/

Mar 23, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

Seriously, has Phil opened a location that wasn't a good market???

Even with all the issues in Mission Hills, it was still a good location for him

Mar 23, 2015
DiningDiva in San Diego

Salsa recipe?

I will vouch for both the blogger and the chef, who is the source for the salsa recipes at the link above. I know both and they are the real deal and the recipes on the link are very, very good.

Mar 21, 2015
DiningDiva in Home Cooking
1

Salsa recipe?

Cut 4 or 5 globe (i.e. round) tomatoes into wedges and put in a food processor or high speed blender. Add 1/2 to 3/4 of a white onion (depending upon size) cut into chunks, 2 or 3 cloves of garlic, 1 chile Serrano seeds and all and about 1/2 a bunch of cilantro and 1 top salt. Pulse or blend, taste and reseason. Keeps for about 10 days in the fridge and gets better as it ages

Mar 20, 2015
DiningDiva in Home Cooking

Restaurant closings outnumber openings

It's okay, we love you anyway...

Mar 20, 2015
DiningDiva in San Diego

Restaurant closings outnumber openings

I think the point, although kind of buried in the article and more than openings/closings, is that chain restaurants are increasingly dominating the restaurant market and that the number of indie restos is decreasing. At least that was my take-away from it.

Given what it costs to open and operate a restaurant these days, an indie operator needs to have some pretty deep pockets, or at least some investors willing to foot the bill for a while. Other than a cursory mention of high rents, the article didn't put much focus on the actual cost of opening and running a restaurant. It's not necessarily less expensive for a chain to open a new location, it probably more a case that they have better, or at least a more stable and readily available, resources.

Mar 20, 2015
DiningDiva in San Diego

Restaurant closings outnumber openings

Interesting article, thanks for posting.

Mar 19, 2015
DiningDiva in San Diego

Eater: Tacos

I'll have to agree, nice list

Mar 18, 2015
DiningDiva in San Diego

Birthday for the bored

The Pearl, funky, mid-century, rat-pack vibe...and the food is good and the prices fair for what you get. The weather is supposed to get better this weekend too, so sitting poolside should be pleasant

Mar 18, 2015
DiningDiva in San Diego

The Water Grill

You used your time in Berkeley well...

(for the peanut gallery, there is no sarcasm or ill will intended in this comment; this is such a flat medium, I just wanted to be clear)

Mar 15, 2015
DiningDiva in San Diego

Queso Fundido with Chorizo authentic ingredients?

Agree with chefj, queso Oaxaca (also sometimes labeled quesillo) or queso Chihuahua are good melting cheeses.

Most commercial brands of Mexican chorizo are not that good. The fat content is too high and the product too loose. If you live in an area with a Latin or Mexican grocery store check out the meat counter and see what they might be offering in the way of chorizo. It is not hard to make and does not have to be stuffed into a casing. You can leave it bulk and make patties out of it. Homemade chorizo freezes beautifully.

For queso fundido the chorizo will always be out of the casing

Mar 13, 2015
DiningDiva in General Topics

best mexican food San Diego

I hear they make a pretty decent chile relleno. Check it out

Mar 12, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

I know, I've read some of his other reviews. Not a fan of his style...5% about the food, 95% irrelevant "stuff"

Mar 11, 2015
DiningDiva in San Diego

Seated Repeatedly in Siberia

Not to mention a lot of bartenders are really fun and social people to talk too, especially if they're not slammed.

Mar 11, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

Maybe it's just me but wasn't that review just a bit too ego-driven and self-important?

Basically, it was a good review, but couched in a lot of words to validate the reviewers food cred...

Mar 11, 2015
DiningDiva in San Diego

Seated Repeatedly in Siberia

Try being a single diner, Siberia is tropical by comparison. It's why I prefer bar seating when dining solo

Mar 10, 2015
DiningDiva in San Diego

Best San Diego Mexican Food?

Apparently so

Mar 08, 2015
DiningDiva in San Diego

Potential REAL butcher shop in San DIego

Well, there you go...

Mar 08, 2015
DiningDiva in San Diego

Best San Diego Mexican Food?

And your point is?

San Diego restaurants OPENINGS (2015 edition)

No doubt

Mar 06, 2015
DiningDiva in San Diego

Potential REAL butcher shop in San DIego

Fage + an apple + chia seeds

Must have been the chia...

Mar 06, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

He actually wrote that?!?!???

Talk about a lack of people skills

Mar 06, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

I am not a fan of Micheladas, mostly because they're badly made and heavy. On the other hand, a Chelada can be extremely refreshing on a hot day.

A Chelada should be nothing more than fresh lime juice and a beer you like served in a mug (with a handle) and a salted rim. Surprisingly refreshing...

Mar 05, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

There is, indeed, a small mall at the corner of Faraday and College. I've been having to take my cat up to the specialty veterinary hospital on Faraday and the turn is right there at that corner. My last trip up was on Sunday and there was no exterior signage to give away the location. Thanks for the tip, I'll have to check it out next time I have to go up to the vet hospital

Mar 05, 2015
DiningDiva in San Diego

Potential REAL butcher shop in San DIego

I've always wondered why people make tamales with Crisco, or that fake white brick lard.

Mar 05, 2015
DiningDiva in San Diego

Potential REAL butcher shop in San DIego

The dish for which San Diego will become famous and achieve culinary A-list status...

Carne Asada Fries...hand cut fries from heirloom potatoes grown in the rolling hills of Julian and then fried in craft lard infused with the essence of cannabis. Topped with grilled skirt steak from the happy cows on Mt. Palomar and shredded cheddar cheese made from an old family recipe. The tomatoes for the pico de gallo and curated selection of salsas were grown on the (name of restaurant) rooftop. The avocados for the guacamole are from the trees of a small Fallbrook farm that withstood the SD fires of 2004 and 2008. We also clabbered our own milk for the sour cream....$$If you have to ask, you can't afford it

El Boom...

SD taco stars in Oakland

The CAB at La Posta #8 is mostly carne asada with a little bit of pico and guac. It's small (i.e. NOT the size of The Hulk's forearm), very elegant, streamlined burrito by comparison to most others around town. It's actually quite good. Tastes mostly of meat, not the other fillings.

Mar 03, 2015
DiningDiva in San Diego