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...]
WORLD FARE: Ceviche House does what it says on the label
The Brits have a saying: “it does what it says on the tin.” It is, of course, an observation of the obvious: The thing inside the box performs or functions as advertised. It’s an observation that clearly applies to Ceviche House (2415 San Diego Ave.) in Old Town. It is, indeed, a … [Read more...]
RECIPE: Salmon and Yellowtail Crudo with Tapanade
Serves 4 Ingredients: For the Crudo: ½ pound of sushi grade salmon ½ pound of sushi grade yellowtail For the Tapenade: ¼ pound pitted green olives 1 anchovy fillet, rinsed 1 small clove garlic, minced 1 tablespoon capers 1 tablespoon freshly … [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...]