#LA2BAY: Sweet (Desserts at Patio Filipino) Followed by Savory (Lechon from Taste Buds)

This post is part of my ongoing series about my #LA2BAY trip to San Francisco and continues my eating adventure after doing a Ferry Food Building Crawl.

You'd think that after doing a Ferry Building Food Crawl, even a group of dedicated food lovers may have hit their limit, but three of us still wanted something sweet and somehow, nothing at the Ferry Building was appealing to our sweet tooth.  So after conferring, we decided to take a short drive to Patio Filipino in San Bruno to get some Filipino desserts.  This was actually going to be my second visit there since I had dinner there just a few weeks before. When we arrived, we started off with a round of drinks that included buko juice and calamansi juice.

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As for dessert, we ordered 3 different kinds.  The first to arrive was the Buko Con Seta which had jello made from fresh coconut juice with sweet beans and topped with ube ice cream.   It all arrived nicely packaged in a coconut shell.  I had this before and even the second time around, it was just as refreshing.

Next was the Turon with Ice Cream.  Turon is a fried banana lumpia (aka egg roll). Sometimes, turon is also a combination of banana and jackfruit.  What's different about the lumpia wrapper for the turon is that sugar is usually sprinkled inside the wrapper.  When it's fried, the turon has a lovely caramelization to it and that's what was good about the turon at Patio Filipino plus it arrived warm and crispy to our table.

Last was the Crema Pastelera which is a Flan Served with whatever berries are in season. While we were there, it was all about the strawberries. There wasn't anything unique about this flan, but it had a nice custardy texture, it wasn't too sweet and it tasted good. What more do you need?

By this time, we were stuffed to the gills and we honestly weren't going to eat anything else.  But then, while stopping to get bottled water, we ended up right next door to Tastebuds.

Tastebuds is a Filipino restaurant that specializes in lechon (whole roasted pig) and from Tuesday through Sunday, they serve a different style of Lechon  We were actually planning on eating there while we were visiting San Francisco, but couldn't seem to fit it in our schedule and yet, there it was.  So we went inside just to take a look and were greeted with a very porkalicious sight!

The plan was just to order some lechon to go.  Our intentions were good.  They cut some pork, including skin, from that roast pig, put everything into a to go container for us to go back to the hotel with.   However, it was looking and smelling so good, we broke down and actually ended up sitting down and eating that crispy skin and moist succulent pork goodness straight from the plastic container.

Wow, that was some of the best lechon I've had in a really long time and unfortunately, there isn't a Filipino restaurant in Los Angeles that does what Tastebuds does.  So if you're reading this and you own a Filipino Restaurant in LA, please follow Tastebuds' lead and I bet you'll get a lot of happy pork lovers coming your way.

This was definitely a full day and after all this eating, it was time to rest up because in just a few hours, we were going to be enjoying a delicious dinner at Attic, so stay tuned.

Patio Filipino
1770 El Camino Real
San Bruno, CA 94066
(650) 872-9888


Tastebuds
582 San Bruno Ave W
San Bruno, CA 94066
(650) 583-0899
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First Look: Snow Monkey by Kogi BBQ Founder, Mark Manguera

It's been over 3 years since I've first tried Kogi BBQ and in fact, Founder, Mark Manguera has even referred to me as the first blogger who blogged about them. Click here if you'd like to read that post.  Since then Kogi BBQ  is now considered the grand-daddy of the gourmet food truck culture in Los Angeles and I'm happy that I was one of the first to write about them.

With the success of Kogi BBQ, Mark has decided to take on a new venture called Snow Monkey and recently dropped me an email giving me the head's up. Along with  telling what Snow Monkey was, he also mentioned the Snow Monkey Cares Program where a portion of all proceeds will be donated several times a year to various non-profit and charitable organizations.  I love it when companies give back like that. So what's being served at Snow Monkey exactly? Well, what they make is a product that isn't frozen yogurt, that isn't ice cream and as they say, "not your average snow cone".

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Of course, I had to taste this for myself and knowing this, Mark invited me to the Super Seoul Sausage Bowl Party where Snow Monkey was going to have a booth. Not that I wouldn't have gone anyway, but knowing that the Seoul Sausage Company was going to be serving their Korean sausages that I felt in love with last year, it was the cherry on the sundae. In fact, Seoul Sausage and Snow Monkey are available for catering together if you're interested. I think they'd make a dynamic duo, don't you?

The way that Snow Monkey is made is that they infuse purified water with a different flavorings, freeze them into cylindrical ice blocks, which they proceed to shave.  They will have 6 standard flavors that will be rotated as well as specialty flavors that will pop up every now and then on their menu.

Once you have selected your Snow Monkey flavor, you will have your choice of toppings which can include anything from chocolate pocky to candied bacon to lychee popping boba to crushed fortune cookies and more.

Sauces will also be available like condensed milk, chocolate sauce, strawberry puree, to name a few.

My first taste was the Mango-Lychee topped with whipped cream and chocolate sauce. As was mentioned, it really wasn't a frozen yogurt, ice cream or snow cone. Instead, it was almost like a creamy pudding with just a hint of an icy texture.  It was different, but I liked it and the mango and lychee flavors really shone through.

The Maple flavor was the second one we tried.  I actually thought it was way too sweet, but the candied bacon was a big help, but only after we broke it up into pieces and mixed everything together.  That helped cut into the sweetness.  Perhaps, candied bacon pieces may be a good topping option? I'd certainly go for it.

The last three flavors we tried were just plain with no toppings or sauces.  I loved the Taro and the Green Tea; however, I struggled with the Banana Creme flavor. It had a bit of an artificial banana taste that I didn't care for.  Apparently, this was a new flavor that they were debuting at this party, so it probably still needs a little more work.

Overall, I think Snow Monkey has a great start. With his past success with Kogi, I'm sure Snow Monkey Founder, Mark Manguera is going to take this business far.  If you want to try Snow Monkey for yourself, they currently have a brick and mortar in Canoga Park and as I mentioned earlier, they are also available for catering.

Before I end this post, I have to give a shoutout to the Seoul Sausage Company.  They served Spicy Sausage Cheese Nachos which were absolutely delicious. I was hoping to get that Spicy Sausage Sandwich, but they ran out before I go to the front of a very long line. However, their Kalbi Sausage was more than satisfying and while not spicy, was just as juicy and flavorful as the first time I tried it.

If you'd love to try Seoul Sausages and Snow Monkey for yourself, I'm hosting a private party at my home. For more info, please click here!

Snow Monkey
(inside Westfield Topanga Mall)
6600 Topanga Blvd
Canoga Park, CA 91303
(818) 888-8092
Website
Facebook
Twitter


Seoul Sausage Company
Website
Facebook
Twitter
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Mole of the Gods by Mole Queen, Chef Rocio Camacho

When it comes to Moles in LA, there are few that can beat the mole creations of Chef Rocio Camacho. I first experienced her unique and delicious moles at Moles La Tia, where she once served as the Executive Chef. Click here to read that post.  She eventually made her way to being the Executive Chef at La Huasteca in Lynwood and even worked as a restaurant consultant.  In fact, one of the restaurants she worked with in terms of helping the Chef to finesse his moles was Juan's Restaurante in Baldwin Park. Juan's has become one of my favorite eating destinations ever since my first visit there last December.

Now it's Chef Rocio's turn and she has finally opened two restaurants, first in Huntington Park and then in Sun Valley. They are both aptly named Rocio's Moles de los Dioses (Rocio's Moles of the Gods).  It's been a long time since I've had Chef Rocio's moles so I was happy to finally pay a visit with a friend to her Huntington Park restaurant.

My meal started with an Horchata, but this was no run of the mill  pre-made Horchata that you'll usually see at a lot of Mexican restaurants.  Instead, it was freshly made up of condensed, evaporated and whole milk as well as pumpkin seeds that were boiled in cinnamon and fresh cactus flower syrup.  The glass was also rimmed with colored sugar.  What a perfect start to the meal.  It was a little rich, but not overly sweet and the cinnamon gave it a nice spice.

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Our first appetizer consisted of 3 Types of Empanadas (Huitlacoche, Cheese and Squash Blossom).  The empanada itself had a nice flaky crust and all the fillings were nicely seasoned. I have to give props to the huitlacoche which had a lovely smoky flavor to it.

We also shared a Queso con Chorizo with cheese, onions and chipotle chili. I've had my share of Queso dishes over the years, but this was one of my favorite renditions.  The addition of the chipotle took this to another level with a nice hit of smoky heat that I thoroughly enjoyed.

I must have been parched because I drank up my horchata like there wasn't any tomorrow, but instead of getting a second serving of that, I opted to try the Bebida de los Dioses aka the Drink of the Gods instead. This drink is made to order with cacao, cinnamon, corn, vanilla and almonds. I think some of those ingredients are ground because the drink itself was pretty smooth. Even more so than the Horchata, I loved this drink.  It was served fairly cold and it was so refreshing.  This is the type of drink you'd order during a hot summer LA day.

After we finished up our two starters, we went to the main event which consisted of a meat sampler plate and a sample of six moles. First, there was the Mole de Cafe, which was a bit sweet, but paired perfectly with the shrimp. The second one I tried was the Mole Mandarin. It was definitely interesting. I likened it to being a dessert topping, but it did fine with the chicken. The three other moles included a Mole Poblano, Mancha Manteles and a Mole Verde, and were all very good.

However, my favorite mole had a bold spicy citrus taste to it and was called Salsa de Mezcal y Gusano Maguey.  The key ingredient came from a bottle of Mezcal that just happened to have a worm or two inside as well.  From what I understood, the worms don't actually make it into this mole, but I could be wrong. Overall, Chef Rocio's moles had a silky smooth texture that were amazing.  Each of the moles also had their own distinct flavors that were layered and complex. I was definitely happy to have Chef Rocio back doing what she does best.

From the moles, we also tried a couple of tacos, a Lamb Barbacao Taco and a Cochinita Pibil Taco. Unfortunately, I wasn't that impressed.  The lamb was a little gamey for my taste and while the cochinita pibil was moist, the flavor seemed lacking.  It lacked a spicy kick.

We were quite full, but yes, we fit in dessert. In fact, we tried 3 different ones.  First, there was the Diosa del Tiempo which are Conserved Pumpkins and Tejocates. Tejocates are a crab-apple-like fruit, but aren't actually apples.  This particular dessert tends to makes its appearance during the Christmas holidays.  It's definitely something I've never had before. The sweetness of the pumpkin was a good foil for the slightly crunchy tartness of the tejocates.

Next were the Bananas in Tequila Sauce which was not only pretty looking but tasty as well.  Finally, it all ended with a Rompope Flan. Rompope is an eggnog liquer and unfortunately, it erred on being too sweet for me.  The flan itself had a nice texture, but that rompope was just too overwhelming.

Overall, I had a wonderful first time meal at Rocio's Moles de los Dioses. While there were a couple of misses, the moles were without flaw and I look forward for a return visit so that I can try even more moles and dishes from her menu.

Rocio's Mole de Los Dioses
6242 Maywood Ave
Huntington Park, CA 90255
(323) 588-5536
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The Best Counter Dining I've Ever Had Was At Chef Gary Menes' Le Comptoir

With our love for food, it's only natural that Filipinos have entered into all facets of the culinary world, whether it's as a food business owner or as a chef.  In fact, please check out my Filipino Food Love Page to read about some of them who are based in LA.  This particular post is all about Chef Gary Menes, whose food chops are definitely impressive, starting with his first job at the Patina Restaurant in LA to his stint at the world-renowned French Laundry with Chef Thomas Keller in 2000.

After French Laundry, he returned to Los Angeles and earned 2, 3 and 2-1/2 stars successively from the LA Times for when he helmed the Firefly, Palate Food + Wine and the recently closed Marche.  Currently, Chef Menes is running his own pop-up restaurant at Tiara Cafe in downtown Los Angeles. The name, Le Comptoir, is French for The Counter and refers to one's dining experience which involves sitting at 1 of 12 counter seats, which allows a bird's eye view of all the action.

What's interesting is that given all his time in Los Angeles, my very first time trying Chef Menes' food was at Le Comptoir.  When it comes to dining at Le Comptoir, it's a 5 course set menu; however, 3 of the courses could be swapped out with a different dish for a supplemental fee.  Luckily, my dining partner and I ordered both the regular and the supplemental menu so that we could share everything.

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It started with us eyeing these beautiful loaves of bread sitting in front of us. Eventually, those loaves were sliced and  served throughout the meal.  They were perfect vehicles for dipping in whatever was left on our plates. After getting our bread, the rest of the meal commenced.

Our something amusing aka our Amuse Bouche was a French Cheese Puff filled with fromage blanc, gruyere and chives.  Chef Menes mentioned that the flavors would remind us of ranch dip and that was definitely spot on. As for the cheese puff itself, it was light and airy.

Next up are the first course and the supplemental first course.  The first course was an Okiwanan sweet yam veloute with pickled chanterelles, yogurt and farinette. I enjoyed the soup's smooth and silky texture as well as the sweet-earthy flavors of the ingredients.  The presentation was also a nice touch.

The supplemental first course was a French foie gras terrine with a preserved cherry compote and barrel aged vinegar.  Sitting at the counter gave us a good view of Chef Menes slicing the foie gras terrine for us. As for this dish, I really appreciated how the tart-sourness of the cherries and vinegar cut into the sweet richness of the foie gras.

The second course was a multi-step process. First, you were presented with a plate of greens, herbs and herbed butter as well as a very hot stone slab.  Soon a small cast iron pan arrived with a sunny-side egg.  We were then instructed to add the butter, then the greens and as little or all of the herbs and mix everything together. The herbs and sorrel added a nice hit of "spice" and overall, it was quite tasty.

Next was the third course and the supplemental third course.  The third course was a "veggie platter"with  musque de provence squash, mustard frill, fennel, bermuda onion petal, beets, brussels sprouts, warren pears and grapes. This was one of the best plate of vegetables I've ever had.  I don't even know how to describe how good everything tasted. The textures were perfect and how the individual flavors of the various ingredients played off of each other was sublime.

As for the supplemental third course, it was house made fettuccine with parmesan-reggiano cheese and burgundy black truffles. Simply, it was rich, cheesy, earthy and delicious.

Following our third course(s) came the fourth course and the supplemental fourth course.  Our fourth course consisted of  heirloom shelling beans "pot roast", romano beans, young celery, smoked scallions, sultana raisin-pistachio relish and truffle froth.  The heirloom shelling shells had a lovely "meaty" texture which went well with the crunch of the beans and the celery.

The supplemental fourth course was a j&j grassfed strip loin with hearts of romaine, tomato marmalade, barbara's (of Windrose Farms) potatoes and parsley vinaigrette.  The strip loin was cooked perfectly, red and juicy. It went well with the herbaceous parsley vinaigrette which reminded me of a chimichurri sauce.  The tomato marmalade also added a nice acidity.

Finally, it was dessert time and what we got was a "lemon lush", graham cracker, chocolate, sour cream and vanilla tuille. Unfortunately, this dessert was the weakest part of the meal for me.  The "lemon  lush" had a nice lemony taste to it, but didn't have the luscious, creamy texture that I was looking for.  I also found the vanilla tuille to be a bit hard. While the meal didn't end strongly with the dessert option, everything else up to that point was so good that it didn't detract from what I thought was one of my best meals of 2011.

Overall, this was truly a delicious dining experience and although better late than never, I left there kicking myself that I didn't get to experience any of Chef Menes' food earlier.  All I can do now is make sure that my first experience will not be my last.

Chef Gary Menes
Le Comptoir Website
Le Comptoir Facebook Page
Chef Menes Facebook Page
Chef Menes Twitter

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