Finding good food in Tijuana is neither difficult nor surprising. Caesar salad? It was invented there. Tacos? Uh, yeah. TJ’s one of the best taco towns anywhere. High-end sushi? Eh, maybe some mariscosor some cheap Sinaloan “sushi,” but up until last month—when Chef Pedro Velardo … [Read more...]
The Beautiful Bastard Stepchild of Ceviche & Sashimi: Tiradito of Escolar with Roasted Beet and Corn
I might not have put Peruvian cuisine on my short list of the world’s great cuisines; at least not until I looked at the closest thing there is to on official list of such things: The San Pellegrino World’s 50 Best Restaurants. Three of The World’s 50 Best are in Lima: Central … [Read more...]
FOODIE FEST ENCINITAS: How to Build a Whet Noodle.
The idea of a high-end organic, sustainable farm playing the roll of “muse” to a high-end Chef is hardly anything new or newsworthy. But it is not for those perfect vegetables or gorgeous fruits that Chef Davin Waite of The Whet Noodle and Wrench and Rodent Seabasstropub (1813 … [Read more...]