Picture a mass of pork—marinated in a combination of dried chiles, achiote, spices and pineapple—cooking slowly before a gas flame, all on a vertical rotisserie set-up called a trompo (a “spinning top”). Picture a man with a large knife shaving thin strips of meat off that … [Read more...]
WORLD FARE: George’s California Modern, a big fish, reminds us the size of our pond
In 1998, George Hauer recruited Trey Foshee—newly-minted by Food and Wine Magazine as America’s Best New Chef—from Sundance Resort to take over the helm at George’s California Modern (1250 Prospect St., La Jolla). There’s no doubting that Hauer has been rewarded, as has San … [Read more...]
SAN DIEGO CITYBEAT FOOD ISSUE: Best-kept-secret ethnic eateries
The types of places featured on Guy Fieri’s Food Network show, Diners, Drive Ins and Dives, are generally not the restaurants I want to frequent. As I’ve observed in the past, “What makes [the show] work is the sense it highlights examples of a mythical ‘authentic American … [Read more...]