Tacos de guisados are tortillas filled with a variety of stewed meats and vegetables. The team behind the wheel of the popular food truck Tacos Aaron has been preparing tacos de guisados – or tacos varios as they are known in Tijuana – for over 20 years. I’m usually not a fan of chicharrón served wet — that is, fried then reconstituted by stewing. I love the crunchy stuff, but wet, it always seems sad, limpid and somehow wrong. The difference in Taco Aaron’s taco de chicharrón is the amount of meaty, succulent pork that still adheres to and is served with the skin. The morsels of chicharrón are covered in a thick, piquant, tomatillo-based salsa verde and served with pickled red onions.
Owner and master coctelero Humberto Buelna has been preparing and serving Sinaloan seafood specialties from his small stand near Tijuana’s Mercado Hidalgo since 1994. El Paisa offers a number of tostadas, cocktails, prepared shellfish, and aguachiles, all made with extremely fresh seafood sourced from the nearby Pacific. One of the El Paisa’s specialties is the shrimp and white clam aguachile tostada, on which heaps of delectable seafood comingle with a lime and serrano aguachile atop a crunchy tostada. To add heat, top with plenty of El Paisa’s chiltepin salsa, which Humberto makes from the small dried chilies daily.
Bol Corona was named for its original 1934 location as a bar and restaurant at the Club Corona bowling alley on Avenida Revolucion; it is regarded as an important part of Tijuana’s culinary history. Today, the local chain restaurant’s casual stands and sit-down locations serve a variety of northern style burritos. Their excellent machaca (dried and shredded beef) burrito is prepared to-order and combines the reconstituted, fried meat with green peppers, onions, garlic, and spices. The burrito is served in a large, house-made flour tortilla and is best finished with a splash of their very spicy salsa roja or verde. Don’t let fast food style graphics fool you – these burritos are the real Sonoran deal.
Chef Julio Rodriguez elevated, fused, and remixed traditional Sonoran mariscos at his other restaurant, Navio, which resulted in an elegantly plated gourmand version of the standards — think prepared chocolate clams with mango and pickled red onion served on a slab of decorative slate. His new spot in Playas de Tijuana, Alga Bien goes back to basics, offering a menu of un-retouched – for the most part – seaside Mexican classics. Served in a large molcajete – a traditional stone mortar – the serrano chile-based aguachile is a fresh affair of shrimp, octopus, and red onion combined with avocado and cucumber to temper the medium level heat. If you want to get even spicier, just add a dash of the many popular salsas on hand. Alga Bien shares its space with a bar, and its casual atmosphere and spacious, ocean view patio make it a popular destination during weekends.
An idli is a steamed, fist-sized cake made of rice and lentils and happens to be very popular amongst the Southern States of India as a breakfast essential. Brahmin's Coffee Bar serves some of 'the' best idlis in Bangalore, and their pillowy, soft idlis have the power to even convert a hater. Yeah, they are thaaat good!
Let's not forget about the vadas (a vada is a deep-fried snack made of lentils and usually served as an accompaniment to idlis). The vadas are on point at Brahmin's; crunchy on the outside and soft inside.
The trick is to order the idlis and the vada separately. That way you can ask the kitchen to add dollops of their heavenly, house-made, white butter on your idlis. mmmm.
This revered barbecue mainstay is known for its smoked meats, lunch and dinner buffets. The restaurant specialized in barbecued mutton, churning out thousands of pounds of the meat for the successful 350-seat restaurant and huge catering business. From bone-in ribs to loins and shoulders, the meat is hickory smoked using traditional low-and-slow methods and bathed in a spicy, vinegary mop that gives it a beautiful crunchy crust. Don’t miss their famous lunch buffet, a monstrous 40-foot table groaning with barbecued mutton and home-style sides such as homemade mac n’ cheese, ham hock-studded beans and corn muffins. Opened in 1963 with just 30 seats, the family-run restaurant now seats 350 and serves more than 350,000 meals a year. Famous diners include former President Bill Clinton, former Vice President Al Gore, former second lady Marilyn Quayle, former U.S. Sen. Evan Bayh, Jim Nabors, Bill Monroe, Pam Tillis, William Shatner, Kevin Costner, Reba McIntyre and Emmylou Harris.
Ta'am at first glance, will seem non-descript and uninteresting but the food served here, more specifically the Arabian food here is anything but "non-descript" and "uninteresting." Oh, the food is descript alright. So damn descript..
Seriously though, the quality of the meat here is something short of a revelation. The lamb will completely fall off the bone when you give it a gentle toss, that's how tender the meat is. We have rarely tasted such tender, succulent cuts of lamb in any restaurant in Bangalore before!
Their best dishes in our opinion, are the Laham Mandi (flavoured rice served with meat broth and cuts of lamb meat) and Pepper Laham (lamb cooked in a pepper spice mix). The flavours are intense and the complexity of the flavour profile speaks of hours of labour and patience; something, a lot of restaurants cannot boast of.
Bangalore has really opened itself up to quality fusion food in the past few years. The menu at Farzi Cafe is reflective of "Modern Indian" cuisine, which simply put, is Indian cuisine served with small yet quirky touches of international cuisines. It is clever in its use of basic molecular gastronomy and ensures that the use of modern cooking techniques do not distort, but rather, add to the authenticity of the original Indian classics. At Farzi, we have found the Kerala Parotta with Pork Belly Fry and the Mango Duck Curry with Red Rice to be excellent. The green mango curry is thick and tangy and wonderfully cuts across the richness of the duck meat. The pork belly, on the other hand, is addictively crispy on the outside and tender and juicy inside. It pairs rather well with the flaky parotta (a Kerala-style flatbread made of plain flour).
Not only is the food at Farzi mention-worthy, but so are its cocktails. The bar menu sports an impressive range of classic cocktails with fun little Indian tweaks to them - something totally worth trying.
Owned and run by the Koshy family hailing from Mavelikkara, Kerala, Koshy's dates back to 1941, having not just witnessed the Independence of India but also entertained notable public figures like former Indian Prime Minister Mrs. Indira Gandhi. Koshy's even today remains one of Bangalore's most revered restaurants.
The coffee and a plate of their iconic smilies have accompanied most business and casual meetings in Bangalore. But what really stands out in their menu is the Fish Curry and Rice, Grilled Pork Chops and the Appam and Mutton Stew. The fish curry combines fresh fish in tangy coconut perfection. The pork ribs have a charred exterior and are soo succulent on the inside; leaving you craving for more. Koshy's is about living the Old Bangalore experience more than anything else.
A baida roti is not your average roti. This Parsi favorite is essentially a flatbread made with plain flour which is stuffed with minced mutton, then coated in egg and shallow-fried. The mutton baida roti served at Khan Saheb is the stuff of dreams. Apart from a generous meat filling, the meat is spicy enough to complement the roti rather than overpower it. The divine mint chutney that comes along with the roti is worth a mention. The freshness of the chutney makes for a nice contrast to the somewhat greasy and rich roti.
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