I sampled it at a banquet at the Miramar Rd location. Any thoughts on how they rate versus other Chinese restaurants that carry a "Chinese" menu for their native Chinese customers?

Try the "Chinese" menu at Chin's...

UPDATE: I tried the $10.95 1/2 rotisserie chicken, fries and salad. Well seasoned and moist, and more than acceptable with the sublime aji sauce. Fountain drinks available in a paper plate vaguely Peruvian ambiance. Sandwich selection seemed very similar to the array I found in Chile in the Barros Lucos tradition.

Not bad for lunch: I would be more impressed with a full Peruvian selection such as anticuchos, aji de gallina, chaufa, ceviche etc. However staff informed me might be possible on the weekends in the future.

So how do you distinguish between touristy and good? Assuming you are in a city for the first time and have minimal help.

So what is the demarcation line? Bacon wrapped hot dogs have been a border town staple for decades. Can we only use canned sauerkraut versus organic? And what of the dog itself?

Plenty of places charge upwards of $12 for "kobe" or "wagyu" burgers; some even with truffle oil fries.

The real crime is elevating humble foods with upscale ingredients and preparation, then charging accordingly.

I'll take chinese pork bbq any day, trendy or not.

Because the fact it was even copied to begin with indicates it is the height (depth) of celebrity chef douchebaggery.

Think American will get over the raw beef thing? Sushi is one thing, a ball of raw seasoned beef is another.

I'm seeing peri-peri making a big push especially on rotisserie chicken concepts.

Peruvian. And I'm Colombian BTW.

Any thoughts on Peruvian replacing Brazilian Rodizio as the go-to South American cuisine? Peruvian encompasses fresh seafood, asian influences, as well as african spices. Can't say enough about roasted rotisserie peruvian style chicken if you are lucky to be near one.

Grill on the table BBQ has been around for years; just mostly in, well, Korean neighborhoods.

Are we talking the application of beets, such as in a beet and goat cheese starter out of a cylinder, as an ethnic staple such as borscht, or just as is?

Very true. If 'mericans really got around and sampled what the locals eat in non-touristy areas, they'd starve. Relatively very few 'mericans really have the fortitude to handle a "Bizarre Foods" experience. It is one thing to approach a foreign cuisine with an attitude of openness and respect. But too many ethnic restaurants have taken the backlash from uninformed and uncultured 'mericans to be honest with their native cuisine anymore.

+1 on Tilted Kilt. I tried it with a guest on Monday prior to a Madres game. I suppose because of the little school girl look on the talent I was a bit skeptical. Actually a pretty extensive menu, definitely more so than H*@ters. We were in and out inside of an hour to first pitch.

So does this concept remind you of any other place you have dined recently? Is it fair to say this is an upscale, plated version of a cafeteria style salad bar a la Souplantation?

1902 S Coast Hwy
(between Kelly St & Vista Way)
Oceanside, CA 92054

Anyone ever been here? I don't trust the Y*lp reviews. I'm a big fan of peruvian chicken and proper sides; I'd be blessed to have one in North County being relatively convenient.

"Mexican" cuisine is an awfully wide tent nowadays...taco shops, oaxacan, mariscos-seafood, fusion, tex-mex, Mexico City cuisine; it is hard to answer the OP's question if we don't quite know what they are seeking specifically.

is almost here!

Let's hear SD 'hounds favorites for post race area dining at this venerable San Diego institution.

Good to know. I've always assumed either one required a certain competency that kept the kitchen from doing both well.

Any suggestions for lunch/dinner between the Amtrak station and City Hall/Carrillo corridor? I am taking the train up for some city business in the early afternoon, and I'll be on foot.

I've had a hard time finding vietnamese dining that offers both a pho AND bahn mi on the same menu. Does one require so much prep that it is impossible to do both? Or is it more of a preference to specialize on one dish or ingredient to perfection, avoiding the mistake of the kitchen spreading their staff too thin?

Thanks all. I'll will also add in Maderas in Poway.

http://www.maderasgolf.com/the-grille...

You mean the clenbuterol that sidelined half the Mexican soccer team and cyclist Alberto Contador? It is an epidemic in Mexico, to the point athletes competing in Mexico are refusing to eat the local beef due fearing of failing a urine screen.

Any rec's?

Only caveat is that it be a dining room accessible to the public, and not a private or members only dining.