Gypsy Jan's Profile
Breakfast Biscuit Sandwich?
I really can't say. When they first opened many years ago in Long Beach, it was a regular breakfast item. I went to the website and enlarged the menu and it was listed there.
Good luck, and good wishes for you to find the object of your chow desire.
Breakfast Biscuit Sandwich?
Johnny Reb's Southern Roadhouse and Catering with locations in Long Beach, Bellflower and the City of Orange.
http://johnnyrebs.com
Finding Something Chow Worth at the Mexico City Benito Juarez International Airport?
Thanks thegforceny .
Yes I am familiar with that thread, but it is seven years old and from what I understand, the Benito Juarez International Airport has been heavily renovated since then.
All my internet searches about airport info turn up very old postings. The official airport website has a lot of information, but it is poorly organized and hard to decipher (at least the English language version).
I was hoping to get some recent, first hand reports.
Off the beaten trail secrets and gems - SoCal-
In Orange County:
Trabuco Oaks Steak House
Orange Hill Restaurant
Orange /county Mining Company
La Vida Cantina
Carbon Canyon Road
Brea, California
Cook's Corner
In Riverside County:
Eagles Roost
Ortega Highway
Elsinore, California
Finding Something Chow Worth at the Mexico City Benito Juarez International Airport?
He's scheduled to fly there June 1.
TIA
Finding Something Chow Worth at the Mexico City Benito Juarez International Airport?
Thanks, Cristina
/everyone you talk to has a different story. Do you have any recommendations for where he should go/what he should do after he lands in D.F. and is waiting for his flight to Merida?
His Great Dane service dog (free seat) will be with him and will need water and and a pee and poop area.
Finding Something Chow Worth at the Mexico City Benito Juarez International Airport?
He will be flying from TJ to Merida on AeroMexico. We are inmigrado, so this is a Mexican citizen flying domestically. Does that make a difference?
By the way, this is a business trip; he is going to the Botanas La Lupita headquarters in Merida to meet with his Japanese clients who want to negotiate a contract to produce custom potato chips for importation to Japan
Finding Something Chow Worth at the Mexico City Benito Juarez International Airport?
Hi. Hubby will have a five hour layover at Benito Juarez Airport. He does not want to leave the airport area and wants to find a good place to eat and wait.
TIA!
Bullseye Burgers and Grill (formerly a Boll Weevil) in Chula Vista
While waiting for our car to be finished at the Firestone on Broadway, on the GM recommended the Bullseye and we walked about one hundred feet south for lunch
We had a terrific 1/3 lb. cheeseburger (choice of American, jack, Swiss or blue) for $3.99 and onion rings /fries for $2.00 additional. The burgers were cooked to a juicy medium.
On the menu, the versions of their 1/2 lb. burgers are all around $6.00 and the Big Boy is a 1 lb. burger with all the fixings for $9.99.
The service was excellent and friendly, the condiment tray had a box of raw onions, a box of relish, squeeze bottles of ketchup, mustard and a special two bottle holder with red Tabasco and Green Tabasco and then two other special sauces in squeeze bottles were delivered.. Every item on that condiment tray was sparkling clean.
Hubby had an apple juice that came in a 24 oz. glass. Wine and beer are also available.
The manager came by to check in with us after we had finished eating and she told us that the new owner had "really cleaned up the place".
Cute San Diego Japanese Restaurant for Hello Kitty theme Baby Shower?
Utage Japanese restaurant in Chula Vista has a private room with one table that can seat maybe ten to twelve people. The table is fixed over a well, so you sit on the cushioned floor and put your feet in the lower space.. As I remember from a quick glance, the walls are plain white, so lots of scope to put up decorations.
Utage Japanese Restaurant
1200 3rd Ave
Chula Vista, CA 91911
(619) 425-8980
Reuben E. Lee
Oh boy, you are digging up some memories.
The Reuben E/ . Lee in Newport Harbor was anchored by timber posts.
The food was always meh, but the setting was beautiful and the on the water dining made up for it, along with the strong drinks from the bar,.
What's "in season" in Mexico during the month of May?
Cristina is a knowledgeable and frequent poster here. She lives in central Mexico
Here is a link to her recent posts: http://www.chow.com/profile/24772
"Cuisine Culture TV" Episode with Chef Paul McCabe of 1540
Chef Paul is hot! (Yes, I have a little lust in my heart.)
More imprtantly,, he was very good about explaining the sourcing of the ingredient.; showing the prep and how to cook/put together the three courses - Beet salad, Lamb loin and Panna cotta.
I have no idea if he is still at 1540, but he is a star.
Great TV.
Carnitas tacos recipe in the current SDHG mag???
Thanks, Jay!
I will definitely use your suggestion.
GJ
New Tapas Bar Opening in Rosarito Tomorrow
Ruben's Palm Grill and Sports Bar in Cantamar is open and doing a thriving business. Terrific Sunday brunch buffet.
Since I posted that notice about the tapas bar in the old Las Gaviotas location, I haven't noticed any activity, but I do not go by that location very often.
If you are looking for great places to eat near Las Gaviotas, besides Ruben's Palm Grill, I would recommend Ollie's Pizza and Splash restaurant.
Carnitas tacos recipe in the current SDHG mag???
Hi DD,
What is your favorite part of the pig?
I learned about ordering parts or mixed meats and most often I order "carne de costillas" (ribs), but I fear that I am becoming boring in my pork adventuring.
I have tried and not been happy with masciza, chiccharone, tripa, buche, lengua, suadero and cabeza. I haven't tried fried orrejas (pork ears), but I am told it is not about flavor, but texture, so why bother?
In addition, how do you order pork belly (i.e. the uncured part of the bacon), I haven't found the right words yet.
Still eating delicious carnitas de Michoacan south of the border (Los Panchos, Rosarito).
Cheers, GJ
9+ days in Mexico City: The Trip Report
Dang it! Sorry about that. I get that complaint and then I test the link again and it works. Maybe because you have a different system than my desktop PC.
Enter in bajanomad and do a control/return and I hope that it works for you or find a wise ass ten-year- old to figure out how to enter the address for you.
GJ
9+ days in Mexico City: The Trip Report
Loved your report, kukubura, and I re-posted it to Baja Nomad (http://www.bajanomad.com )
Thanks for the detailed descriptions and info; so glad that you had a great experience!
GJ
LA's Oldest Still-Thriving Restaurants
Five Crowns, Corona del Mar (part of the Lawry's Group).
http://www.lawrysonline.com/five-crowns
he No-Name Cart Outside the El Jefe Minimarket in Primo Tapia, Twelve Miles South of Rosaruto
On my visits to the market, I had noticed a cart outside with several customers standing around waiting for the goodness.
The chef cooks on a charcoal grill and serves tacos and other items. He is especially proud of his "Papas Locas" A half of a giant baked potato covered with butter, crema, carne asada and/or tripa.
He was very busy, but we were able to chat a bit with him and his wife. They are Mexican-Americans from Fresno.
While we were waiting, one of the guys you see pushing paleta (Popsicle) carts came up and our guy gave him a free meal.
We took two orders to go - along with the decorated baked potatoes, he added a bag of guacamole, a bag of freshly made salsa, some radishes and sliced cucumber
The papas locas was a full meal for the big eater in the house and I have leftovers for two more meals.
The bill - $70 pesos or pretty near $6 U.S.
If you are traveling through the area, I highly recommend stopping here for a good, fast, road food nosh.
Just remember that the Cantamar gas station is still closed.
Stuck in a rut...help this SD hound pleasse!
Gee, Beach Chick, I would love to do a foodie four with you;, everything your recommend sounds so good and delicious ---but, you would have to drive. ;)
I Am the Reverse Coyote
From the LA Weekly: http://www.laweekly.com/content/printVersion/1634847/
"
Tijuana is the new culinary media darling, but this writer has been smuggling food tourists there for years
By Bill Esparza, published: March 22, 2012
"It's after 11 p.m. on a Friday night and I've just arrived at Tijuana's Mision 19 to meet with Damien Cave, a New York Times writer and former Iraq War correspondent, for a weekend food tour of Tijuana (his write-up was just published in Food and Wine). Cave and his wife are finishing up a phenomenal dinner of Baja cuisine; I join in to help polish off a bottle of wine, and we decide to call it a night. Over the next 48 hours we would hit iconic Tijuana street-food joints and contemporary dining spots all over the city at a gut-busting pace — 10 stops in all. As it has done with those who came before, Tijuana leaves Cave with a lasting impression of the depth of its cuisine, its stark contrasts and its stimulating urban setting.
In the past three years, Tijuana has become a food-media sensation, as television chefs Andrew Zimmern and Rick Bayless, along with The New York Times, The New Yorker and the New York Post, have come to Tijuana to cover the dining scene. The week after our prodigious eating tour of 10 restaurants in two days, Anthony Bourdain and his crew pulled into town to shoot his shows No Reservations and The Layover.
A reverse flow of border-jumping foodists now are desperate to get into Tijuana to try real carne asada for the first time in their lives; to sample sea urchin cocktails, smoked marlin and manta ray tacos from a street vendor; and to hit up Tijuana's upscale Zona Rio for grilled Kumamoto oysters topped with crumbled chicharrones, or sopes of abalone chorizo. I am their coyote, a human-smuggler for those seeking food opportunities abroad. My instructions are simple: no fanny packs or flip-flops, no Hawaiian shirts, and bring something nice to wear for going out at night.
On the surface, Tijuana is that den of iniquity celebrated in Manu Chao's party anthem "Welcome to Tijuana." It's Las Vegas with teeth. But if you make it past its notoriously seedy membrane, this border town has a street-food culture that ranks among the best in Mexico and some of the best fine dining in North America — and it's been this good for decades.
I first went to T.J. in the late 1980s — during my college years — for nights filled with Avenida Revolución bars and $2 beers. But it wouldn't be until I read Barbara Hansen's "A Surprising Taste of Tijuana" in the Los Angeles Times in 2002 that I knew there was something more. I had a copy of the article but damn if I didn't misplace it. Then, while visiting my grandmother in Stockton, I came across the same story running in the local paper, the Stockton Record. I jumped in my car and drove straight to Tijuana, where I first dined at the Mexican haute-cuisine standard, La Diferencia; smoked some Cuban cigars at the Villa del Tabaco; and made it down to chef Martin San Roman's Rincon San Roman — all Barbara Hansen picks. Back then the only people who crossed the border were cholos and San Diego college kids; all they ever ate were bacon-wrapped hot dogs.
At first I shared my discoveries with friends. They'd heard about Baja but were mostly confused when I suggested we hang out in Tijuana. "Tijuana? Really?" they'd say. "Is it safe? Is there anything good there?" I always had to convince them to give it a chance.
Tijuana has always been unsafe — though as unsafe as any big city. In my 20s, the bribes paid to bent cops were a constant annoyance, and things were tense with the drug war in early 2010. But today Tijuana is a model of order during the current crisis, and even the crooked cops seem to be mostly leaving tourists alone.
We dined at the various upscale restaurants in the Zona Rio frequented by the local yuppies. My comrades were always surprised by the wealth and style of the Tijuanenses. A friend from Boston couldn't get over it. "What do all these people do?" he asked.
After I began blogging in 2007, the foodist crowd started hitting me up about Tijuana. Food fans, bloggers and Chowhounders from L.A. and San Diego met me down there, which was always a gamble — being stuck in Tijuana with some nutty food geek. It used to be dinner, some cigars and then taking in Tijuana's nightlife; now it was food crawls. I'd take them to the red light district for chicken neck tacos and they would just flip. Streetwalkers, hustlers and gabachos borrachos (drunk Americans) were all visible from the inner sanctity of the taquería — it's a true multisensory experience. The progression is necessary, to see Tijuana from an iconic vendor in the loud, gritty Zona Norte all the way to the fine dining zone.
At one point I took a dining group of mostly middle-aged women from L.A. to tour Tijuana. These were the kind who might be attending a tea service or visiting a honey farm, yet here they were in Tijuana crowding around a vendor on Avenida Revolución for street churros. They couldn't believe how amazing the street food was, and many had never experienced Mexican fine dining. Then we ran into some trouble: There was practically a mutiny because I hadn't included a coffee stop before the long ride to the first eats of the day. To this day, one woman from that trip won't even look at me.
In 2009 I worked with the Tijuana Visitors and Convention Bureau to assemble and lead a media tour of the Tijuana culinary scene. Leading up to the trip, I received only one call asking about the drug war, and once again I said it wouldn't be an issue. When our group arrived and I took one look at them, I just laughed my burro off: If this group of cute, petite bloggers with their huge cameras could come to Tijuana and feel completely safe, anyone could.
After we checked into our hotels on the first night, I took everyone for an unscheduled stop for carne asada cooked over mesquite. I sat contently with arms crossed — just for a minute — and watched stocky taqueros mug for the cameras and young beaming faces full of tacos without a care in the world. We hurried off for a nightcap of Casta beers, passable Mexican snacks and a magnificent group of mariachis. It was an unforgettable weekend, when the Los Angeles food community fell in love with Tijuana.
Articles and blogs about the hidden Tijuana didn't go unnoticed; within a few months the Travel Channel wanted to hear more. Kentucky Fried Buches in Tijuana's red light district, the only chicken neck taco specialist in Mexico, which has been making them since 1963, set the stage for the Bizarre Foods Baja Mexico episode, inaugurating this viral media cycle.
These days I can't go to a food event without someone asking me, "When are we going to Tijuana?" But there is one more person who must go to Tijuana with me: Rachael Ray. Only when she comes to town will this have truly entered the mainstream. I want to hear Rachael Ray say, "I'm here in one of the gourmet capitals of Mexico: Tijuana!" I want to see chicken neck tacos on 30 Minute Meals. Hey, boneless, skinless chicken necks will do just fine."
Great news re: old Police station
Pardon my ignorance, but, well, isn't that the way it goes in urban development/?
Someone uses influence (cough, envelopes of cash) and then, magically, something happens and zoning, waivers and licenses are issued?
Kearny Mesa area dining
DD, I am so glad you stepped up to the plate.
I was sorely tempted to add in Fake Name's beloved Super Sergio's as a recommendation, but since I have never visited this destination establishment, although I have done a drive by, I f felt that I should stay silent.. ;}
Jonathan Gold to L.A. Times - again!
As a former Times employee (at the now defunct Orange County plant), I loved my work there and the institution.
I remember Jonathan Gold's contributions vividly. His "Counterintelligence" feature inspired me to explore the exploding and far-flung ethnic restaurants that were cropping up all over the L.A. area at that time.
I wish him well in his second act and look forward to reading his contributions for years to come.
Best Corned Beef buy in East County?
There was a funny moment on the Today Show this morning. The hosts do a "Who Knew" quiz of the audience. One of the questions was, "Is corned beef and cabbage the most consumed dish on St. Patrick's Day?
The guest commentator, the host of the longest running late night talk show (in Ireland and I didn't catch his name) wrinkled up his face and said that if his mum told him that she was serving corned beef and cabbage, he would tell her, "Thank you, but I am not going to eat it."
He went on to say that he would prefer a savoury (insert regional label here) lamb stew.
Food and Wine Magazine features Streetgourmetla in Tijuana
Damien had me with the "...tansvestite hookers showing far too much leg for a cold morning...." line in the first paragraph.
Congrats to Bill, he is only getting more of a duly-earned recognition.
I cross-posted the article to Baja Nomad.(with all parties credited).
LA's Oldest Still-Thriving Restaurants
The Cellar, Fullerton
La Cave, Costa Mesa
And, (I don't know if it is still open), The Hobbit, Orange
Now, I am officially exhausted.
