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DiningDiva's Profile

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BBQ 81

Oh, and we forgot the cauliflower rice

about 14 hours ago
DiningDiva in San Diego
1

Romesco Baja Med Now Open for Lunch

Thank you, everything sounds wonderful :-)

The pork? Score one for your side. It was most like canela, Mexican cinnamon, and not cardamon. When done well, this is a fantastic dish

about 14 hours ago
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

Yes, I've heard there are a few places in CV that server Carne en su Jugo. Maybe when it gets a little colder and we start having all the El Niño rain that would be a good dish to check out

about 18 hours ago
DiningDiva in San Diego

BBQ 81

Don't forget the pulpo, it's quickly joining the craft beer/pizza/burger carousel

about 20 hours ago
DiningDiva in San Diego

Romesco Baja Med Now Open for Lunch

Okay, spill the frijoles...what did you have

about 20 hours ago
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

She does, indeed.

1 day ago
DiningDiva in San Diego

Great coffee in SD..?

The lack of reliable and skilled labor is a HUGE issue for all segments of the food industry these days.

1 day ago
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

The other thing the Torta Ahogada truck does, is Carne en su Jugo. The last time I was there it was a Sunday only special. I have heard it's really good, but haven't tried it myself.

1 day ago
DiningDiva in San Diego

Local/"Hole in the wall" foodie quest

Seriously great list. Can I come eat with you :-D

2 days ago
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

I think the torta truck dunks but I'm not 100% sure on that. They have a mild and spicy version. The mild has some kick to it which is nice. The spicy is spicy but not tongue numbingly so in the spicy Thai way.

My preference is for the spicy torta ahogada

2 days ago
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

Here you go DC, Tortas Ahogadas from the Mercado Libertad in Guadalajara.

Cooking up a batch on the flat top and an up close view.

Aug 31, 2015
DiningDiva in San Diego

fish cookery & cookbooks

Fish Without a Doubt by Rick Moonen is a really, really good fish cookbook. It was a Cookbook of the Month several years ago and there are a lot of posts from people who cooked from it during that month.

I have it, I use it and I love it :-)

Aug 30, 2015
DiningDiva in Home Cooking
2

Coming from LA - what to eat in San Diego?

Yes, the birote roll has a much sturdier crust than does either a bolillo or telera. I've got a photo of a torta ahogada I ate at the Mercado Libertad in GDL on my computer at work. IIRC, it's a close-up. I'll post it tomorrow. Probably the best in class that I've had the chance to eat.

The beauty of the sandwich is that everything just kind of comes together and works. The richness of the pork is enhanced by the tomato and chiles, the lightly pickled onions provide some sharpness and contrast. They are addicting.

Aug 30, 2015
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

DC, here are a couple of YouTube video showing exactly what a Torta Ahogada is, and how it is made. They're both in Spanish, but I think you've got help with the translation if you need it, no?

Both videos show how the torta is made. The first video is in Guadalajara, the second in Tijuana. The ingredients are the same no matter where you are. The roll is a birote, which is a bolillo variation with a tougher crust so that it doesn't fall apart with the salsas. (The CV truck claims to get their birotes directly from Guadalajara several times a week.)

The meat is almost always carnitas. The GDL video adds refried beans and avocado, the TJ video doesn't. There are 2 salsas, a tomate dulce (sweet) and a salsa picante. The GDL video shows the torta being dunked into the salsa picante, the TJ video shows the torta being immersed in the salsa dulce and the salsa picante being used as a garnish. In either case, the ingredients are identical for both salsas, and the chile being used is el chile de arbol.

https://www.youtube.com/watch?v=iiI8E...

https://www.youtube.com/watch?v=J1a39...

Aug 30, 2015
DiningDiva in San Diego

Coming from LA - what to eat in San Diego?

Not really, they wrap it and give you lots of napkins. It's more than possible to eat it without getting it all over you.

RISD is right, this is an utterly delicious sandwich.

Aug 30, 2015
DiningDiva in San Diego

Romesco Baja Med Now Open for Lunch

I'll second the recommendation for the chile en nogada. This is one of the very few places in San Diego you can get it, and this is definitely the season for it. Mexican independence day is September 15th and this is the dish most associated with that holiday.

Off the tapas menu I can recommend the short rib sliders, the croquettas, stuffed pequillo peppers and the pulpo a la brasas.

Happy B-day :-)

Aug 30, 2015
DiningDiva in San Diego
1

free range chicken from the farm, never frozen

Don't forget to ask the farmer how many hours in advance the chicken was killed. If less than 24 hours, you may want to wait until the next day to let the chicken get through the entire rigor mortis process. The muscles begin to tighten up after slaughter and then they will relax, takes about 24 hours. I forgot to do this once with a freshly killed chicken and it was the toughest bird I've ever cooked simply because it was still in rigor when I did.

As to how to cook it, once again, ask the farmer. He should be able to tell you approximately how old the chicken was. If it's a young bird, the usual roasting, sauteing and frying methods will be just fine. If it's an older bird, which tends to be tougher to begin with, braising, stewing and moist heat methods will yield a better finished product.

Don't be surprised (or freaked out) if the chicken comes with the head and feet still attached.

Aug 28, 2015
DiningDiva in Home Cooking

Restaurants are inappropriately using flour tortillas instead of corn? :(

Jeez Louise Dude...how do you know that's true?

Aug 26, 2015
DiningDiva in General Topics

Restaurants are inappropriately using flour tortillas instead of corn? :(

I'm in SoCal as well and agree that quesadillas are generally made with flour tortillas but that's because:

1) That's what's expected

AND

2) It's too hard to wheel around with a bunch of masa, fillings a big round comal or bubbling vat of oil in which to cook the masa quesadillas. Besides the health department would shut them down ASAP if they tried :-D

Aug 26, 2015
DiningDiva in General Topics

Best tea for ICE tea

This may be a West Coast thing, but... back in the 70s there was a small chain of natural, hippie-style restaurants in Los Angeles called The Good Earth. They were doing the whole healthy, organic food thing long before it was popular and they had a fantastic house tea that good hot or cold. The restaurant chain is long gone, but the tea is still around and sold in most grocery stores in California and on-line. It makes a dynamite iced tea and is sweet enough that it needs no additional sweetners

Good Earth Original Sweet & Spicy herbal tea (Caffeine Free)
Ingredient list - Red Rooibos, Chicory Root, Natural Flavor, Rosehips, Cinnamon, Lemongrass, Peppermint, Papaya, Chamomile, Panax Ginseng Leaves, Anise Seed, Dandelion Root, Ginger Root, Orange Oil, Orange Peel. Contains no sugar, caffeine, artificial flavors, colors or preservatives.

Aug 25, 2015
DiningDiva in Home Cooking

Ruta de Vino - Ramona

I missed their original post. Thx

Aug 25, 2015
DiningDiva in San Diego

Ruta de Vino - Ramona

A whole book, who knew!! :-D

Thanks, I'll check it out

Aug 25, 2015
DiningDiva in San Diego

Ruta de Vino - Ramona

Has anyone done wine tasting in the Ramona area. I recently saw a couple of brochures advertising the Ramona wine trail/route complete with a map showing about 20 +/- wineries. I've know for some time that there have been vineyards up there and people getting serious about producing wine. I didn't realize there were quite as many as this brochure was touting.

Is there a particular wine, grape or style of wine that is emerging from the area? Which wineries would be the best bet for a weekend visit? Any favorites? Any that you tried and could be skipped? Are the tastings free or is there a fee?

I'm curious about the experiences people have had wine tasting in Ramona.

Aug 24, 2015
DiningDiva in San Diego

Comun- underrated? Undermentioned? Underappreciated?

And the ramen truck at Telefonico Gastro Park

Aug 24, 2015
DiningDiva in San Diego

Comun- underrated? Undermentioned? Underappreciated?

I've only been once so far and our meal was really quite good, BUT Javier was in the house that night. This is the middle of Vendimia in the Valle and I know Finca had some special events planned for it. I suspect he may be having to split his time between Finca and Bracero and that's gotta be tough. It might also explain why Bracero opened well and is now having some growing pains.

Aug 24, 2015
DiningDiva in San Diego

Comun- underrated? Undermentioned? Underappreciated?

After that description I think disappointment is being too kind...

Aug 23, 2015
DiningDiva in San Diego

MEXICO CITY - 3 Nights

Okay vtr, I'll take a stab at this, although I haven't been in DF for 3 or 4 years and am definitely due for a return trip.

I can help you with the comdia angle, tho'. Yes, the main meal of the day is mid-afternoon beginning around 2 pm +/-. And it is generally a more relaxed, multi-course affair, not a quick, 30 minute, gobble the food down American-style lunch. It's a chance for diners to slow down during the day, chat and catch up with whomever they are dining. Most restaurants will have the "A" team working comdia, and this may not be the case for the evening meal.

The evening meal is called cena and is usually a smaller and lighter meal. I really don't think you'll have a problem figuring this one out once you get there and figure out the lay of the land, especially since you are fluent in Spanish. Just ask and you'll probably end up with more recommendations than you have time.

It doesn't take long to adjust to having a larger meal midday and a lighter evening meal. I've actually grown to prefer that meal model and find myself eating that way at home.

The pyramids at Teotihuacan are awesome. A little tourist trodden, but still worth the visit. There is a restaurant just on the outskirts called Las Grutas that is a fun place to eat. The restaurant itself is in a large cave and you descend down into it to get to the dining room. It's usually fairly hot at Teotihucan and Las Grutas is a cool respite from the heat. The day we ate there the food was really quite good. Others have reported both good and not so good experiences at Las Grutas. It's been there a long time and like any restaurant that's been in business for many years, the food is only as good as the cooks in the kitchen. It's probably the nicest restaurant at Teotihucan.

The market in Coyoacan is quite nice and there are lots of options for food. Try the quesadilla vendor. Choose your filling and they'll make as many as you can eat. I like the Xochimilco market as well and there are numerous fondas where you can grab a quick bite if needed. Frida's house is close enough that you could zip over to the San Angel Inn for drinks. The margaritas there are very good but the margarita service is outstanding...and very old school.

There are quite a few DF posts on this board; since Pujol was booked, you can probably get some other ideas from those posts that are already here. There is a branch of El Bajío in Polanco. While this isn't the original location, this is an iconic DF restaurant for many reasons. I've eaten at the Polanco branch several times (although not recently), the food is traditional and good to very good.

Enjoy your trip, you'll have a great time and don't worry too much about the food.

Aug 22, 2015
DiningDiva in Mexico

Trip to Rosarito

Bummer about having to have the breakfast buffet at the RBH. The chilaquiles off the breakfast menu really are good.

My experience at Deckman's is that the food builds and gets better with each course. All courses are not equal and some are better than others, but as you progress through the meal the latter courses always seem to me to be the better ones. Didn't have a problem with flies.

Aug 22, 2015
DiningDiva in Mexico

Small Redemptions of San Diego

"And I vote YES on the Morena District, which I am convinced should be the next big food area of the city. Cool warehousey buildings, lower rents, central location. . . .:

And there is parking!

Aug 22, 2015
DiningDiva in San Diego
1

Comun- underrated? Undermentioned? Underappreciated?

American's don't have a taste for offal. So why keep it on the menu when the only thing it's feeding is the garbage can and not customers

Can you imagine if Super Sergios offered a Burrito de Corazon?!?!??? Doubtful it would outsell a good old CAB.

Aug 18, 2015
DiningDiva in San Diego
1