While Mexico is world famous for its cuisine, many Mexicans look to the state of Oaxaca as having the best food in the republic. Oaxacans do it all, from tejate “the drink of the gods” to mole, and from toasted chapulines (grasshoppers) a very BC (Before Conquest) dish, to amazing hot chocolate. All these specialties have Amerindian culinary and linguistic roots, but Oaxacans also have a way of adding cinnamon, among other ingredients, to make their chocolate drink second to none. [Read more…]
By Yuko Kurahashi
In early June 2017, I visited my family and friends in Tokyo, Japan. An additional purpose of this trip was to present a paper on theatre education in the United States at the Japanese Society for Theatre Research Conference held on the campus of Keio University located in Hiyoshi, Yokohama, about 12 miles west of the central Tokyo, my alma mater. During my stay, I also visited the Tsukiji Fish Market, one of the most famous fish markets in the world. This essay is about the Tsukiji Fish Market.
On June 9, 2017, I visited the Tsukiji Fish Market, Japan’s most famous wholesale fish market located on the east side of Tokyo. My mother said she and her mother-in-law used to go there to buy fresh fish in preparation for New Year’s celebration. [Read more…]
It’s been many years since I ate at “Pepe’s.” I do not even think that I was doing restaurant reviews at that time, and I have been doing reviews for almost 8 years. When Irene called and suggested that we get together for lunch I knew just where to go. And I am certainly glad that we went there.
We were early; just a little bit past 11:00am, and there was one other diner in the restaurant. We were greeted by “Ed/Pepe” with a smile and exuberance that had us feeling good before we ever sat down. He quickly explained the “special lunch menu” to us; told us we could sit where we wanted to sit, and he would make us some garlic bread. Irene asked if it was possible to have just plain bread without the garlic and he said it was not a problem. True to his word, when he came back with the bread one half of the basket had garlic bread; the other was plain. [Read more…]
The chain now has over 700 restaurants, but this is the only one in San Diego. The manager is from Hong Kong, and Hitomi does not think that many of the workers were from Japan, but she said the physical appearance is identical to the one in her hometown. And, surprisingly, the menu is the same also!
There are 116 items on the menu (!) plus a lunch special menu of ten items; a dessert menu featuring 14 items; the appetizer menu has 22 items, beginning at $2.25 and going up to $8.50. Hitomi and I elected to try their Gyoza – 8 pieces – for $4.50. In addition to the Ramen, which is what we went in for, they also serve Udon, Yakisoba, Tempura, Tsukemen, Rice with Curry, Chicken and/or Beef. [Read more…]
By Judi Curry / OB Rag
We were seated inside the restaurant – there was outside seating also but it was a cold afternoon – and in the center of the restaurant is a beautiful pseudo aquarium that has jelly fish swimming around in it. It is lighted, and I would imagine at night it is spectacular.
The menu was served to us on heavy boards, with the drink menu on one side and the food menu on the other. It was interesting in that printed on the back of each menu was the other side of the menu. The heavy board was not needed and the menu kept slipping out of the rubber band holding it in place. [Read more…]
By John Loughlin
Restaurateurs make a political statement by adding a surcharge to ‘cover’ the cost of paying the poorest workers a higher wage.
The Union-Tribune article helpfully provides a list of restaurants to boycott as well as some to support.
Back in May 2016, David Cohn speaking at a CREW event “It is so easy to vote for that [minimum wage] increase, but it is going to really raise your cost of entertainment and spark a new round of inflation that we haven’t seen since the 1970s.” He was reported as predicting that the results could lead to menu prices increasing a minimum of 30% over the next few years. From Jan 1, 2017 the Cohn Restaurant Group is adding a 3% surcharge to cover ‘mandated’ cost increases. [Read more…]
Deb had read about the calamari and how tasty it was, but it was not on the menu. We asked Francisco if it as available and he answered in the affirmative. After a long discussion, we decided to order it and share it also. We had no idea how it would be served nor did we ask the price. (It turned out to be $14.)
When the lobster mac ‘n’ cheese was served, hot and with evidence of large pieces of lobster on the top, Deb looked around for salt and pepper. There was none – on any of the tables. ( Francisco later told us, jokingly, that “it’s better for you without it.” ) The macaroni was cooked well; the sauce was not a cheesy sauce; very light and tasty. I wish that bread had been served with it to sop up the remaining sauce, but it was not a part of the order. It was a nice order to share.
The calamari was excellent. Although fried in strips, it was not greasy; it was hot; not chewy as so many are. I suspect it was dipped in Panko crumbs, but am not sure. The accompanying sauce was also very tasty. [Read more…]
You’ll love their plush booths that throw you back to the days when cuddling up and having a private conversation with your significant other was the best kind of evening. For the socially rambunctious who miss the days when dives were “the thing,” they also have a bar open from 6pm to 1:30pm.
The bar is what kept the establishment afloat until Chef Ramon Gomez came onto the scene. Center Cut Steakhouse is actually 25 years old. However, six years ago the original owner passed away. The restaurant then went through a series of owners. [Read more…]
We were greeted by a decidedly Italian waitress – Valentina – who hails from Lake Como in Italy. She has lived in the U.S. for about a year-and-a-half and will be returning to Italy in a year or so. She presented us with a huge menu, including 32 different kinds of pizza’s as well as antipasto, salads, desserts, pastas as well as wines and beers.
The specials of the day change from day to day, but the categories remain the same. For example, the restaurant had a veal dish, filet mignon, seafood, pizza, risotto, ravioli, fettuccine, gnocchi, and chicken, just cooked differently on different days. [Read more…]
The San Diego Sisters of Perpetual Indulgence
Imagine you’re a teenager. You’re in one of the stages of puberty. You’re trying to grow into yourself in so many ways. You’re going to school, making friends, finding extracurricular activities and hobbies you enjoy.
Yet, your path becomes frequently and annoyingly disrupted by severe abdominal pain and vomiting to the point where you become afraid to eat. You eventually develop a fever that lands you in the emergency room. Hours later, you’re admitted to the hospital for emergency surgery. You have ulcers along your digestive tract along with a blockage due to inflammation. Youre admitted to the hospital for an emergency surgery.
When you wake up, you’re told you have had an ileostomy – your colon and rectum have been removed and you have a stoma with an ostomy pouch attached. You’re taught how to live with this pouch, how you have to empty the pouch several times a day and change it every two to five days.
Great, you think. [Read more…]
(Even Though I Used To Really Love Alcohol!)
My first memory of alcohol was as a little girl tasting my dad’s beer while sitting on his lap on Saturday afternoons after he mowed the lawn. I loved the taste of the “forbidden” golden, sparkly and fizzy-bitter tasting liquid that sometimes made me hiccup.
My next beer memory was at a friend’s house after school in 10th grade. Since no one was home, we downed a couple, I got my first buzz and loved it. [Read more…]
Sustainable Seafood / Slow Food Urban San Diego
The Port of San Diego envisions redeveloping the “Central Embarcadero” an area that includes Tuna Harbor, where the majority of San Diego’s active commercial fishermen dock their boats. “Tuna Harbor is central to San Diego’s cultural history as a fishing community,” says Pete Halmay, San Diego sea urchin fisherman. “It was the hub of San Diego fishing for a 100 years and is central to our local industry today.”
Today, San Diegans have little access to locally-caught seafood, even though we are a waterfront city. The U.S. imports over 90% of its seafood and San Diego fishermen are hard pressed to sell their catch locally. The redevelopment represents an opportunity to invest in our local fisheries and reconnect with our local seafood system. It’s up to the San Diego to commit to this. [Read more…]