¡Baja Delicioso! Introduction and the Ultimate Carne Asada Taco at Tacos El Poblano

Steamed Mussels from Muelle Tres in Ensenada

A couple of years ago, I met Bill aka Street Gourmet LA through a mutual friend and ever since then, my association with him has enabled me to experience some truly exquisite Mexican cuisine outside of LA, specifically in Tijuana, Guadalupe Valley and Ensenada. The first time I went down Baja Way with Bill, I was amazed! My second visit with him was just as exciting. However, my third visit was truly epically mind-blowing and it made me fall even more in love with the food along the Baja Coast of Mexico.
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Octopus Carpaccio from Villa Savezios in Tijuana

From July 16-July 18, 2009, Bill arranged a food and wine media trip with and graciously sponsored by the Tijuana Visitors and Convention Bureau along with the support of the Crossborder Business Associates, Cotuco (Tijuana Tourism Board) and the Tijuana Canirac (Tijuana Restaurant Association). This sponsorship took the form of these organizations paying for our travel arrangements, our hotel accomodations and all our meals. By the time I left LA Thursday night at 6:30 PM and got home Sunday at close to 4:00 AM, I experienced 17 restaurants, 2 wineries and 1 beer festival.

Beef Cheek Taco from Vina Liceaga in Guadelupe Valley

Along for the ride were also fellow food bloggers, well-known food writers, chefs and restaurateurs:

Anna of Across the Border
Alvarez and Doug of Border Grill
Barbara of Table Conversation
Bricia of Las Cabronas
Cathy of Gastronomy
Eddie of Deep End Dining
Fiona of Gourmet Pigs
H.C. of LA-OC Foodventures
Javier of Teenage Gluster
Jeremy of Ciudad
Josh of FoodGPS
Matt of Mattatouille
Nancy of NancyZaslavsky.com
Noah of Man Bites World and Squid Ink
Pat of Eating L.A.
Ramiro of La Casita Mexicana
Freelance writers, Jim Farber, Andrea Adeleman and Andrea Rademan

Chocolate Stuffed Churro from Churro Stand in Tijuana

Now that you know a little background, I hope you'll enjoy my ¡Baja Delicioso! series where you'll come along with me on this amazing foodie experience starting with the ultimate carne asada taco. On the bus trip down, Bill told me that the carne asada tacos that are normally found in LA will never compare to what can be found in Mexico, specifically the ones at Tacos El Poblano in Tijuana. I've never been a fan of carne asada tacos because I usually find that the meat is over cooked or dry or just lacking in flavor. For me, it could only get better.

After dropping off our luggage at the hotel, off we went. Walking in around 10 pm to an almost empty restaurant, the majority of us quickly whipped out our cameras and started clicking away. I think the cooks were at times both shy and amused at being the subject of our photographic glee; yet, they were also quite gracious about letting us take photos of them at work.

While the foodie paparazzi was hard at work, Bill had placed our orders and soon, the tacos were heading our way. At first sight, the carne asada already looked different from what I was used to. The meat was cut in smaller pieces and there were different textures of meat. Than I remembered that Bill mentioned that 3 different cuts of beef are used: loin, round and chop.

Beyond just the look of them, I could already tell by my first bite that these carne asada tacos were something special. The meat was juicy and full of flavor. I don't think they even necessarily used a lot of seasoning. The beef was just plain good. By the way, being an avocado lover, the guacamole in that taco tasted really fresh and was absolutely stellar.

As I was enjoying my taco, an aluminum tray of what looked like burnt tortillas caught my eye and it turned out that they're used for tostadas. When I think of tostadas, crispy corn discs come to mind which these tortillas did not resemble. It turns out these tostadas were grilled and I loved their smokiness. Used as the edible plate for the carne asada meat, this tostada was killer and in truth, I preferred it to the taco.

These carne asada tacos were truly as wonderful as Bill had mentioned and since I've been back, the carne asada tacos here are even less appealing to me than ever before. They just don't bear comparison. The introduction to this carne asada taco was definitely a foreshadowing of even more delicious explorations to come and I can't wait to share them with all of you. Stay tuned and I hope you'll enjoy reading about my tasty Baja travels!

Tacos El Poblano

Bl. Diaz Ordaz, 7813
Otay Mesa
Tijuana, Mexico

Click Here to See the Photos of the Entire Trip!

¡Baja Delicioso!

- Introduction and the Ultimate Carne Asada Taco at Tacos El Poblano

- The History of Mariachi and Late Night Mariachi at La Vuelta

- TJ City Tour, Cuban Cigars, Chili Shrimp Tacos and Churros

- From Spain to Argentina to My First Taste of Baja Med Cuisine ^

A Delicious Evening at AltaMed's Fourth Annual East LA Meets Napa Event

In early July, thanks to AltaMed, I received a press pass to attend their Fourth Annual East LA Meets Napa Event. For the past 35 years, the goal of AltaMed Health Services has been to provide quality health care for uninsured minorities and economically disadvantaged communities. Annually, they provide community access to both medical and dental clinics, senior services, youth programs and much more to more than 48,000 families. Ticket sales for this annual event goes toward the support of these AltaMed services. To learn more about what they do and what they offer, please visit their website at www.altamed.org.

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As for the East LA Meets Napa, it was a delicious opportunity to sample the Latin cuisine of a variety of Los Angeles-based restaurants as well as wine from Latino-owned or –operated Napa wineries all at the beautiful and historic Union Station.

Next to each food station was a matching wine station, which allowed you to pair your food and wine as you made your way throughout the event. I'm actually not much of a wine drinker, so it was all about the food for me and amazingly enough, I was able to hit at least 18 of the restaurants out of 20+ that were present. The great thing about East LA Meets Napa is that I was able to either sample the food from restaurants that I've heard about, but had yet to visit or from restaurants that I wouldn't have heard of, if it wasn't for this event.

Out of those 18, I had a few favorites, starting with the Short Rib with Chile Negro and Nopales Salad from Teresita's Restaurant. The meat was tender and that chile negro sauce was intensely flavored and when paired with the spicy nopales salad, I felt like my tastebuds were having a party with every bite. I've heard good things about Teresita's and after that dish, it's definitely time for a visit.

Birrieria Chalio wasn't on my radar, but now it definitely is. Their lamb, simply topped with cilantro and onions and sitting in its own juices, was something I could have easily had seconds or even thirds of.

One of the things I appreciated is when a restaurant actually cooked some of their food onsite and that's what Hacienda San Isidro Grill did with their Huitlacoche and Squash Blossom Quesadilla. What was even cooler is that they brought in an ingredient that stayed true to the Latin palate, even if it was something that is still unfamiliar to many non-Latinos. I'm talking specifically about the huitalacoche, which is basically a corn fungus. Kudos to them.

Seta, a Whittier restaurant, was definitely an interesting restaurant to be part of this event. They seemed more fine dining to me than necessarily an "East LA-ish" kind of restaurant, but they had my favorite dish of the entire event. Their Short Rib on Gorgonzola Polenta with a Sage and Cabernet Reduction was simply heavenly.

From Seta, it was a quick hop to La Monarca Bakery where I enjoyed their Chorizo Empanada while their Chicken Empanada was just okay. In both cases, the empanadas were light, flaky and buttery. It was like biting into a delicate pastry.

One of the prettiest dishes of the night came from Rivera Restaurant. They served tortillas with edible flowers pressed inside of the masa and was topped with a very flavorable salsa verde.

Towards the end of the evening, I definitely have to mention the corn flan from La Casita Mexicana. It was beautifully caramelized and had a slight dense texture that I enjoyed, but the addition of the corn kernels really added a nice overall sweetness to this dessert.

My final dish of this food marathon was the Pork with Chile Verde Mole from Cook's Tortas. Simply, I have to say "Wow!" The pork was tender and juicy and that mole sauce was sheer perfection. Now that I think of it, this was my favorite food of the whole event with Seta's Grilled Short Rib sliding into 2nd place.

Overall, AltaMed's Fourth Annual East LA Meets Napa was definitely a fun evening and if you are a lover of Latin cusine and wine, this is one event you should look out for in 2010!

To see all the photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157621564791374/

For more info on AltaMed, go to:
http://www.altamed.org/



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Sunday BBQ at Bludso's BBQ

When it comes to classic American BBQ food that includes ribs, brisket, smoked sausages and such, I have to confess that most of my experiences have been at chain restaurants, except for one memorable quickie dinner at Hungry Al's BBQ in West Covina. It's not that I don't enjoy indulging the carnivorous side of me, but with my love of ethnic cuisine, that's generally where I end up spending my dining dollars towards.

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Then Robert, who's an Assistant Organizer for my dining group, set up a Sunday BBQ at Bludso's BBQ in Compton and after experiencing their food, all I could say was "Thank goodness I'm a carnivore." When we arrived, one of the first things I saw was a deep fried turkey being pulled out of a fryer. Crispy skin and juicy turkey meat! What a great precursor to what would turn out to be quite a BBQ feast.

In fact, my carnivorous self was also able to taste quite a variety of Bludso's meaty offerings, starting with their beef and chicken hot links. Unfortunately, these were just okay. It lacked something. A firmer texture? More flavor?

The pulled pork was tender with a nice smoky flavor to it.

When it came to the tri-tip, in truth, it wasn't very memorable, but in a way that's good, right? I always remember when I don't like something.

I enjoyed the crispy skin of the chicken, but it was dry and needed just a little more seasoning, but dip it into Bludso's spicy bbq sauce and you're good to go.

But what really did it for me was their ribs. Pork or beef, it didn't matter, because both were juicy, meaty, smoky and had a wonderful seasoned crust that was tasty to bite into.

When it came to the sides, I was blown away. My absolute favorite was the collard greens. Generally, you hear about collard greens being cooked with pork, but these were cooked with turkey and the flavor was amazing. I could have eaten a whole bowl of those greens and called it a night.

I also enjoyed the corn bread, which had a nice texture, as well as the beans which had a smoky sweetness that was appealing. The mac and cheese was a little dry on the surface, but got creamier as you spooned your way towards the middle.

As for dessert, they have a few to choose from, but my recommendation is to order either their housemade Red Velvet Cake or their Banana Pudding. The Red Velvet Cake had a lovely moistness to it and for me, that Banana Pudding was simply unforgettable.

Overall, this one meal really had me seeing American BBQ in a different light and I look forward to going on more culinary journeys exploring this cuisine.

To see all the pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157620989362675/

Bludso's BBQ
811 S. Long Beach Blvd.
Compton, CA 90221
(310) 637-1342




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Project by Project Hosts Seventh Annual Tasting Benefit - Plate by Plate

PLATE BY PLATE

Hosted by Project by Project to Benefit the Asian Pacific Islander Small Business Program (API SBP)

On Saturday, August 1, 2009, from 7:00 pm to 10:00 pm, Project by Project will be hosting the Seventh Annual Tasting Benefit called Plate by Plate in Los Angeles, California. All net proceeds from the admission and auction purchases of the event will benefit the Asian Pacific Islander Small Business Program to help the organization strengthen its foundation and mission to assist the development of Asian and Pacific Islander small and micro businesses in Los Angeles, especially those of low income immigrants of Chinese, Korean, Japanese, Thai, and Filipino communities.

Over 30 chefs from many of the Southland's finest New American, international, and fusion restaurants join with exceptional vintners, brewers, and distillers from around the world to bring attendees a midsummer night's dream of savory and mouth-watering food and fun. While having the fill of delicious drinks, divine dishes, and delectable desserts, guests will find celebrities in attendance and will be able to take in the live entertainment on stage. There is also a stellar silent auction for attendees to bid on the unique experiences from exclusive cooking lesson, special dining package, airline tickets to chic products. For the consummate experience, upgrade to a VIP ticket and enjoy access to a private area and reception featuring exclusive tastings and entertainment.

Featured Restaurants:

Mo-Chica
BottleRock Downtown
XIV by Michael Mina
Mendocino Farms and Scoops.
Cicada
Roy's
Katsuya
Bon Appetit at the Getty Center,
Wabi-Sabi
Citizen Smith
Michael Cordon Bleu
Jamaica's Cakes
The Bazaar by Jose Andres
Bashan,
Michel Cordon Bleu
Sno:LA Yogurt
XOORO
Vanille de Patisserie
Sweet Temptation Co
Good Girl Dinette
Park on 6th and many more.

Plate by Plate
Saturday, August 1 , 2009 from 7-9 pm
Wallis Annenberg Building at the California Science Center
700 State Drive
Los Angeles, CA 90037

Tickets can be purchased for Plate by Plate by clicking here!

Hungry For More at Hungry Al's BBQ

I always seem to tell this same story, but when it's true I just have to go with it. It starts with me saying "I've been driving by this place for years and finally decided to check it." Sometimes that statement changes to "I've known about this place for a while and finally decided to eat there." For this posting, the place in question is Hungry Al's BBQ in West Covina.

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It's a small place and not much in the way of ambiance, and yes, I've driven by it many a time, but always always wondered about the food. The clincher for me was when I was at a local concert and heard the people seated in front of me talking about how Hungry Al's has a smoker in the back of the restaurant. A BBQ restaurant that has its own smoker is definitely worth checking out plus I heard nothing but praise from all my eavesdropping.

After finishing up with errands one evening, I decided that it was finally time to stop driving by, pull into the parking lot and find out what Hungry Al's BBQ is all about. I walked in and ordered the Beef Rib Dinner and you get a choice of either a regular or spicy bbq sauce. Spicy was definitely my choice. With the dinner, you also get to choose 2 from 3 side dish options. I went for the bbq beans and potato salad.

Taking that first bite out of that beef rib had me almost kicking myself. What in the heck took me so long? The meat was tender with a smoky-sweet-heat. It was just really delicious.

When it came to the bbq beans and the potato salad, I thought that both were tasty, if not spectacular. I also ordered a side of collard greens that was cooked well, but needed just a bit more seasoning.

Overall, Hungry Al's BBQ may be small, but so far, their BBQ Beef Ribs are mighty in flavor. I'm definitely looking forward to tasting more of their meaty menu.

Hungry Al's BBQ
116 N Vincent Ave
West Covina, CA 91790-2205
(626) 967-6998




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