I always ignored these seemingly calorie-laden bombs until I read an article asking famous Mexicans to name their favorite foods. That of alternative dramaturgue Jesusa Rodriquez was flautas. I had to find out more about them. They have since become my favorite antojito (corn-based snack). Elongated rolled corn tortillas (hence the name which means “flute”) are filled with potatoes, chicken, cheese or barbacoa (roast beef or lamb), deep-fried golden brown, then topped with sour cream and salsa verde, and sprinkled with grated queso fresco and shredded lettuce. I love the nameless stand, in business “bastante tiempo” (for a long time) in the Mercado San Juan Arcos de Belen, near the Salto de Agua metro stop. Enter at the first door walking up from Av. Arcos de Belén on Calle López; it is on the left after the tempting roast chicken. Flautas are $12 pesos each (about 60¢). Open daily from approximately 9:00 AM to 5:00 PM.
One of the best renditions of loco moco outside of Hawaii. The LIT Loco is a Japanese style succulent hamburger patty on a bed of hot fluffy rice, drizzled with homemade teriyaki jus and gravy. The sunny side egg completes this bowl. Pickled cucumbers and potato salad accompany the dish. A perfect breakfast or lunch item any day of the week!
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Whitestone is a fabulous new addition to Orange County dining. The restaurant occupies the former Two Left Forks space in Dana Point. The menu from Chefs of Whitestone, Tony Celeste, and Executive Sous Chef Nick Herrera is extremely thoughtful and incredibly creative. The Crispy Forbidden Rice is one of the most innovative uses of this grain, presented in a disc form on top of a yuzu kosho, lime, cilantro, kona sansho and sudachi sauce. Beautiful textures and fragrant aromas in every bite.
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At Henry's, they are committed to creating a unique dining experience with a focus on the highest quality meat and seafood available, accompanied by extensive California centric wine selections. Perfectly executed tender PEI mussels in an umami-filled broth of Mangalitsa nduja and ramp kimchi are served here with grilled sourdough.
Chubby’s Jamaican Kitchen is a celebration of the Carribean food, inspired by home-style cooking and infused with the warmth and vibrancy of Jamaican's culture and people. This place has a tropical feel with bamboo-inspired seating and plants hanging from the ceiling. It serves an elevated menu of “small bites,” entrees, fresh salads and jerk pit grill items with modern twists. Chef Donavon Campbell passion for food can be experienced in his carefully crafted menu. The Chubby's Kitchen menu boosts unique dishes of Carribean cuisine with classics as slow-baked jerk wings, curry goat, jerk pork. One of the house's signature dish is the Jerk Chicken coming from the jerk pit grill. It’s pretty spicy and comes with a cooling pile of bright Chubby’s slaw with crisp cabbage and zippy radish.
The Spanish cafe El Cholo restaurant was founded in 1923 as Sonoran Cafe by the owner Alejandro Borquez. Sonoran Cafe which means anything but Mexican was one of the earliest Mexican restaurants in Southern California. By 1927, El Cholo changed its name and relocated to its current address and declaring itself a home for “Spanish food exclusively.” Since then it has expanded outward to other locations throughout Southern California. However, the original flagship restaurant location remains at 1121 S. Western Avenue. Besides chiles, tortillas, meatball soup and flan, El Cholo is known for its green corn tamales, which are available only during the fresh corn season, June through September. But few people know that the first restaurant-style burrito appeared on the menu at El Cholo Spanish Cafe in Los Angeles back in 1930. El Cholo's Burrito Dorado consists of Chile con Carna, beans, rice, Cheddar cheese, tomato sauce, sour cream and Guacamole. The easy recipe and accessible ingredients quickly took the dish from novelty to a staple.
Alexander's Steakhouse in San Francisco offers a fine dining interpretation of a Modern American Steakhouse with hints of Japanese influences throughout their menu. The restaurant, which has received numerous awards since its opening in 2005, utilizes the finest and most luxurious products. It has its own dry-aging room, producing the finest quality of flavor in its 28-day, dry-aged steaks. Their menu features storied steak offerings, including the largest selection of wagyu beef and dry-aged steaks. The signature hamachi shots is a classic from the original Alexander’s in Cupertino. They are $4 each or $22 for half a dozen. These little glasses are filled with a palate-awakening mix of raw hamachi, jalapeno, avocado, ginger, lime juice and truffled ponzu sauce.
After serving as a private dining space for venture capitalist Brian Koo and his wife Grace for a year, Maum opened to the public on July 2018, with just one communal seating a night at a table for 16 diners, three nights week. Maum, which means “from the heart” in Korean offers an 8-10 course tasting menu which interprets traditional Korean flavors in a modern and elevated dining experience, keeping the integrity, seasonality, and locality. Chefs Michael and Meichih Kim are a married couple, whose hospitality and welcoming demeanor of Maum create a social and exuberant contrast against their refined cuisine and wine—starting with such exquisite canapés as soondae (blood sausage) dotted with preserved shrimp, or Kusshi oysters dusted with kimchi snow.
Dancing Yak is a Nepali restaurant that took over the old Babu Ji space on Valencia. Eating here will make you want to hop on a flight and immediately go check out the Himalayas. Every dish in Dancing Yak is visually vibrant, fantastically flavorful, and splendidly spicy. Order everything but make sure you don't miss out their momos which are the Himalayan version of a dumpling. Its made of minced chicken or vegetables mixed with chives, garlic, and homemade momo masala, served with spicy tomato and roasted soybean sauce.