There are six tickets left for tonights dinner — the first in Gustav Anders Rooth’s Barrel Smoker Dinner Series — featuring chefs Javier Plascencia, Flor Franco and Ricardo Heredia. And if that were not enough reason to go, and from my perspective it is, a complementary bottle of wine from Baha Wine + Food impresario, Fernando Gaxiola certainly is.
See you there.
The “French Dip” is Southern California’s entry in the Best Sandwich on the Planet derby. Never mind that the original was neither French, nor dipped by the diner (it was doused back in the kitchen), this hot sandwich of thinly sliced roast beef on a baguette served au jus (with beef juices, broth or consommé) became a staple of diners, dining halls and mid-century school cafeterias.
The version at Rubicon Deli (3715 India Street, Mission Hills), the Dapper Dipper, may be the best I’ve tasted.
Read more at: http://www.sdcitybeat.com/sandiego/article-14187-a-dapper-dipper-in-mission-hills.html
In Jacobellis v. Ohio, 378 U.S. 184 (1964), Supreme Court Justice Potter Stewart declined to define “hardcore pornography,” writing, instead: “I know it when I see it.” The same might be said of Middle Eastern food. A good place to get to know it locally would be Kabob House(2479 Broadway) in Golden Hill.
Read more at: http://www.sdcitybeat.com/sandiego/article-14165-you-know-it-when-you-see-it-at-kabob-house.html
1492 is a landmark year in the minds of most American children. It was, after all, the year that Italian-born explorer Christopher Columbus “discovered” America sailing under the flag of the Spanish “Catholic Monarchs,” Ferdinand and Isabella. For Jewish American children, though, 1492 ought to be an important year for another reason. It was the beginning of one of the darker periods in our history.
Read more at: http://www.lchaimmagazine.com/lchaim/badass-kosher-from-spain-to-italy-on-a-plate/
Authentic: It’s a word we think we understand. Take “Chinese food,” for example. We think we know “authentic Chinese” right up until we realize that deep into the ’60s, chop suey was the hallmark, though chop suey is hardly a Chinese dish at all.
And then there is Szechuan Taste (8199 Clairemont Mesa Blvd.) in the Convoy District.
Read more at: http://www.sdcitybeat.com/sandiego/article-14144-authentic-or-not-at-szechuan-taste.html
Street food stands, stalls and trucks are everywhere in Mexico. It’s fast food of a very different sort. Unlike their stateside counterparts, with corporate design and homogenized menus, in Mexico you find a place like Las Gueritas. (It’s at kilometer marker 77 just southeast of where Highway 3, the road from Ensenada to Tecate, hits Ejido Francisco Zarco in the Valle de Guadalupe.)
Read more at: http://www.sdcitybeat.com/sandiego/article-14124-las-gueritas-highly-unique-street-food.html
here’s something about sushi. Maybe it’s the simplicity: an itamae, a cutting board, a knife and some fish. Perhaps it’s the minimalist aesthetic. It could be the spiritual sense, the connection to tradition, the itamae’s role as chef, tour guide and confidant.
At Kula Revolving Sushi Bar (4609 Convoy St., Suite F), it’s none of that. Instead, it’s fun—lots of fun.
Read more at: http://www.sdcitybeat.com/sandiego/article-14101-a-new-spin-at-kula-revolving-sushi-bar.html
Javier Plascencia may be the face of BajaMed cuisine and Miguel Angel Guerrero may own the trademark. Benito Molino definitely has the best moustache. But Drew Deckman of Deckman’s en El Mogor (Km. 85.5 Highway 3 Tecate-Ensenada, San Antonio De Las Minas, B.C.) is the only Michelin-starred chef working the BajaMed turf.
Read more at: http://www.sdcitybeat.com/sandiego/article-14074-fine-dining-picnic-at-deckmans.html
The long list of famed Kosher Mexican dishes is a short one. It’s not because Mexican cuisine is inherently incompatible with the laws of kashrut. Rather, its because, for the most part, what Americans think of as “Mexican” cuisine is really just antijitos (essentially snack or street food) often pairing meat and cheese. Perhaps, more importantly, most American Jews know little about the history of Jews in Mexico.
For more — and for a recipe for Birria of Lamb Shanks – see: http://www.lchaimmagazine.com/main-story/jewish-mexico-its-not-an-oxymoron/
The building housing Harar Ethiopian Restaurant (2432 El Cajon Blvd., City Heights) is barely more than a shack, though a colorful one. It wouldn’t look entirely out of place at the perilous edges of Tijuana, or Addis Ababa. It’s not clear that its large dining room would withstand a heavy rain (not always much of a concern in many parts of Ethiopia).
At the heart of the cuisine is injera, a crepe-like and spongy flatbread that accounts for two thirds of the caloric intake of Ethiopians.
Read more at: http://www.sdcitybeat.com/sandiego/article-14053-no-need-for-silverware-at-harar-ethiopian.html