kare_raisu's Profile

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San Diego Hamantaschen?

Feb 27, 2014
kare_raisu in San Diego

Asadero Los Corrales - La Quinta/Indio, CA - Superb Sinaloan/Exquisite Tamales

That's so great Stamfoodie. Super glad you liked it and felt similar in experience. Chowhound is all about highlighting these often overlooked places where you can taste the care and pride in the food. Be on the lookout!

Dec 10, 2013
kare_raisu in California
1

Asadero Los Corrales - La Quinta/Indio, CA - Superb Sinaloan/Exquisite Tamales

Cool that you got to sneak in a visit before you left and happy you agree with my assessment. Almost want to try and make it to the tamale festival in indio and see how they fare.

Nov 25, 2013
kare_raisu in California

Asadero Los Corrales - La Quinta/Indio, CA - Superb Sinaloan/Exquisite Tamales

wow that sounds really good!

Nov 25, 2013
kare_raisu in California

Asadero Los Corrales - La Quinta/Indio, CA - Superb Sinaloan/Exquisite Tamales

Thanks RWCFoodie! Those were the days! I was wondering if Pho Vu was good, I had seen it advertised.

Nov 25, 2013
kare_raisu in California

Santa Fe Restaurants, Dish by Dish

so where is the best menudo in Santa Fe for those of us who crave it in the morning

Nov 20, 2013
kare_raisu in Southwest

Asadero Los Corrales - La Quinta/Indio, CA - Superb Sinaloan/Exquisite Tamales

Asadero Los Corrales
79710 California 111
La Quinta, CA 92253
(760) 863-0690

This place is a real gem. I returned here after almost one year and they are still on the top of their game, that is if you are interested in the Mexican sub cuisine of the Pacific-bordered Sinaloan state. Most people associate Sinaloan food with mariscos or seafood due to its extensive coastline -which is also offered here- but since I haven't tried this part of the menu, I'll explain the side I do order from.

To me and based on what I've had, this place is a representation of what homestyle non-seafood based or "comida corrida" food in Sinaloa. A little background on Sinaloa, historically it was one of the area that genocide occurred on a widespread scale largely due to the weight of resistance the invading Spaniards encountered during the Conquista. It's because of this that you'll find a much simpler regional Mexican style of cuisine when you compare Sinaloa to states like Tabasco or Oaxaca where the large and consistent indigenous presence is seen all over the food (complex sauces, rare ingredients etc.).

In Sinaloa, the presence of the simple/straight-forward and (euro-introduced) meat-centric Spanish techniques prevail with the ever present masa taking the base. This is not vegetarian food for historical reasons of practicality. It can be considered a food of the rancho in Northern Mexico where livestock raising became the cash 'crop' and was less labor intensive than agriculture for entrepreneurial Spaniards and their waves of Mexican ancestors feeding the bellies of miners of the famous silver mines near by.

That being said this place has a finesse with their way of preparing delicious food that doesn't go unnoticed. I really like the minor flourishes like the condiment tray promptly brought to the table containing a classic smokey salsa de molcajete of roasted tomatoes and just the right amount of heat, a thin zippy avocado based sauce, pico de gallo, and essential garnish of sliced cucumber, radish and lime alongside the chips.

This is one of the few places that offers the Sinaloan couisin of Horchata, called Cebada. Its a refreshing slightly malty and sweet barley based aguafresca. All beers can come prepared in the michelada manner and even straight Mexican beers are accompanied by an ice chilled mug.

The fresh made sopes are wonderful topped with pickled red onion, a sprinkling of delightfully strong Mexican aged cheese, and crisp lettuce and are interestingly served with hot broth that is poured over the garnished corn cake. The tacos can be made with homemade tortillas, so when they ask make sure to get them. The lengua is a perfectly cooked al dente and not a smothered mess.

The tamales are what really stole the show here for me. The sweet corn are fantastic but its the pork that are as delicately made as if they were coming from your long lost Mexican grandma. They are perfumed by what I know is hand ground cumin giving a distinct almost Indian scent when they are unraveled from their corn husks. These are Sinaloan tamales, unique in that they mix the red chile sauce into the corn masa dough as well as coating the wispy shredded pork. I asked and they will be participating in the upcoming Indio Tamale Fest. I am almost certain they will win.

I really wish this place was closer to me in San Diego. Give it a try.

http://www.asaderocorrales.com/
http://www.yelp.com/biz/asadero-los-c...

Nov 18, 2013
kare_raisu in California
2

Santa Fe Restaurants, Dish by Dish

Cool Idea

It's in Taos but when I visit, has to be Taos Diner's Huevos Rancheros. I always get it Christmas style, even though it's the red chile that makes it so special which is made from chiles grown in Chimayo.

Oct 18, 2013
kare_raisu in Southwest

Northern New Mexico Trip Report

Taos

I went to the Taos Diner for breakfast and had the Huevos Rancheros. The red Chimayo chile was still superb.

For lunch we went to La Cueva, a small Mexican restaurant on my friend's recommendation. The Corn Chowder with rajas of Chile Poblano was delicous and the other food was all good.

We then headed to Eske's Pub next door and had the Green Chile Beer which was suprisingly spot on in their extraction of that fresh chile essence into the beer.

Santa Fe

Cowgirl BBQ was tasty and had great live music for dinner. Only complaint was that the BBQ was served lukewarm.

For breakfast we went to the Pantry and back to Tecolote. I think I prefer the Pantry. The breakfast potatoes and green and red chile were much more memorable to that of Tecolote. My last breakfast was at Tia Sophia's which was just ok.

Had a quick dinner one evening at the Plaza Cafe of a Chile Bowl with Calabacitas and sopapilla. The chile sauces here were both very good and the squash was cooked perfectly.

My favorite Meal was at Tomasitas. The red and green stood out among the rest of the places I tried and it tasted like care was put into the food. Great sopapillas and a fantastic all female Mariachi band too.

Mar 30, 2013
kare_raisu in Southwest

My Northern New Mexico Itinerary

Thanks for your recommendations so far. I hope I will get to try them. I ll let you know!

Mar 20, 2013
kare_raisu in Southwest

My Northern New Mexico Itinerary

One of those stuffed sopapillas with green chile is sounding so good right now.

Mar 20, 2013
kare_raisu in Southwest

Brit looking for real Mexican in ABQ

I am guessing that because there is an indigenous Hispano-Native cuisine already entrenched in New Mexico, it has altered the perception of what Mexican food 'should' be or have to taste like.

It's quite the same here in California where the simple food of the Jaliscan Braceros in the first half of the 20th Century and the equally entrenched Californio (from the 18th and 19th century settlers) culture gave birth to the combo plate. Spanish rice, beans and some sort of fried masa became the constitution for Anglo-Californians of what Mexican food has to be.

This has left little room for subsequent waves of migration from diverse regions of Mexico to market their regional Mexican foods to the American populace unwilling to part from what they are used to.

If you look to Chicago where the Mexican immigration is relatively recent you will see much more diverse offering in the Mexican restaurants of that city.

Mar 20, 2013
kare_raisu in Southwest

Brit looking for real Mexican in ABQ

That is a shame that they have given up on offering Pueblo cuisine. Is there any other place where you could try it? I recall reading about a place at Acoma.

Mar 20, 2013
kare_raisu in Southwest

Brit looking for real Mexican in ABQ

Hi PaulJ - How did you like the food at the Pueblo Center?

Mar 17, 2013
kare_raisu in Southwest

My Northern New Mexico Itinerary

Hi. I'm from San Diego and making the trip out to New Mexico for the second year because I enjoyed it so much last time out.

The food I am only interested in eating is New Mexican, so please critique my choices and/or recommend me your favorites.

I will be in Taos for the first night and plan to go to the Taos Diner again for Breakfast where I really liked their red chile sauce. I was also thinking about going to Taos Mesa Brewing. What are people's thoughts on El Taoseno? Any other stand outs?

Going to be spending the rest of the time (2-3 nights) based in Santa Fe, perhaps a night in Albuquerque.

I am planning on El Tecolote for Breakfast. Is there any other Breakfast place recommended?

We went to The Shed last time which I thought was pretty good and the Tune Up Cafe was thinking of going to La Choza this time. Tomasitas? Tia Sophia? Are these Worthwhile? What dishes are good at these places?

Will also be in Bernalillo to visit Coronado State Monument, Chimayo, Pecos and possibly Abiquiu.

Finally, where can I try green chile beer?

Much Thanks!

Mar 17, 2013
kare_raisu in Southwest

Canned huitlacoche

There are Northgates, former El Tigre's in Vista, Escondido, and Fallbrook if thats closer.

Oct 09, 2012
kare_raisu in San Diego

Anymore Fresh Hatch Chile around town?

Has anyone seen anymore Hatch being sold. I fear they disappeared already.

Oct 08, 2012
kare_raisu in San Diego

Good Indian Restaurant in San Diego

My 'skewering' i felt was deserved and I hardly ever skewer. I went to the old Viks the two times previous when I lived up there. It was hyped and still mediocre - Ill take Surati any day over that place. Trust me I wanted to like it - I saw the check please, bay area episode of it and drooled before i went thats why I went back 2 more times to make sure I wasn't tripping.

I like that you Saltyraisins called the posting bombastic though.

Jan 05, 2012
kare_raisu in San Diego

Good Indian Restaurant in San Diego

Vik's sucks so bad. I've tried them three times and every time they disappoint.
http://chowhound.chow.com/topics/696772
An emperor with no clothes.

I don't think that dosa and idlis are what they do well at Surati Farsan either. Its fore-mostly a gujarati snack shop.

Jan 05, 2012
kare_raisu in San Diego

Surati Farsan plowed into by car!

http://www.10news.com/news/29918874/d...

I was going to go yesterday too. Crazy video. I hope they get back in business soon.

Dec 04, 2011
kare_raisu in San Diego

Permanent market for local farmers?

I don't think that Whole Foods is sending that message, nor do I believe eating locally is affordable to the average consumer here in San Diego.

The clientele at Whole Foods and those who shop the farmers markets are primarily from the same general [upper middle, wealthy] class echelon. I think that claim is bolstered because the prices for local produce are not all that different between the two. It is also important to consider the convenience of always having access to that produce at WF, the fact that WF is a customer of these same farmers, as well as their labor policies (health benefits and a closer to an above- the-poverty-level wage) which I think would be relevant to people who are fighting for the local/organic/sustainable movement.

Granted that there are programs trying to change that reality - such as what they have at the City Heights Farmers Market - you can't deny that eating healthy and local is still not quite in the reach of the masses.

PS I recognize that there are a lot of customers who shop Whole Foods that are not in that class range I described - that sincerely struggle to shop only there because what they offer is just that "whole foods" and wont settle for less for their families.

Nov 23, 2011
kare_raisu in San Diego

Hispanic Markets in SD

I do remember your picture of it from the Esco Swap Meet!

Nov 18, 2011
kare_raisu in San Diego

Hispanic Markets in SD

I've been to El Super and it honestly reminded me of Food 4 Less. There are a few interesting things available but Northgate is better.

Nov 17, 2011
kare_raisu in San Diego

Hispanic Markets in SD

Its called "camote del cerro" and Ive seen recipes for it from the State Of Michoacan that called for it to be cooked " capeado" (battered like a chile relleno and served with a sauce).

Nov 17, 2011
kare_raisu in San Diego

I'm craving...

count me in if we organize something

Oct 07, 2011
kare_raisu in San Diego

I'm craving...

Never been to Stazione but I think you would be pleased with what they are trying to do at Sospeso. The owner sat down with us and gave us a tasting of multiple coffees - the best for me being from Moyobamba Peru, another from Guerrero state, and another from India thats flavor had been affected by monsoon. There's another special brew thats almost whiskey like that takes 8 hours to extract/brew.

Oct 07, 2011
kare_raisu in San Diego

I'm craving...

I dont think El Taller is in the same league as Mision 19 - its more like La Querencia baja med.

La Corriente is 6th and Madero I believe
Jan listed their other Mazatlan restaurant this is the link to the Original TJ one: http://www.facebook.com/LaCorrienteCe...

They have a cool little intimate mezcal bar in the back where are friend DJs http://www.facebook.com/Eltinieblomez...

I recommend the Tostada de Red Snapper - its their most famous dish and they are somewhere in the 20-30 thousand sold range according to the number on the wall. I liked all the mariscos there - a tj style paella, chorizo de abulon sopes etc. etc. Its kitschy and cool

Sospeso is incredible you order by where you want your coffee from - seriously some of the best coffee ive had. its behind the calimax in zona rio

Oct 06, 2011
kare_raisu in San Diego

I'm craving...

I didn't go to the restaurant but saw it on the menu and have read that they prepare it to the standards of Cardini.

The hotel is great for the price - clean spacious and cheap. We wanted to book a second night but they sold out.

La Sexta - 6th street has a killer night scene - went to some cool bars like Don Loope and an old school one next to Mezcalera. So many people out enjoying themselves.

You need to check out La Corriente and El Taller and this Cafe called Sospeso.

Oct 05, 2011
kare_raisu in San Diego

I'm craving...

Ceasars on Revolucion is open and making their salad - just stayed at hotel connected to it last week

Sep 29, 2011
kare_raisu in San Diego

pimientos de Padrón

I've been getting them from Whole Foods - they carry Suzie's locally grown Padrons and they are incredible.

Aug 06, 2011
kare_raisu in San Diego