Club Tengo Hambre, Mexico City is Now Open For Business--First Outing is Saturday July 5th

Club Tengo Hambre Mexico City from Club Tengo Hambre on Vimeo.


Club Tengo Hambre--a collaboration between Jason Thomas Fritz of Tijuanalandia,  Antonio and Kristen Diaz de Sandi of Life and Food Blog, and I--is coming to Mexico City to bring our roving supper club outings to the streets of Mexico's capitol. Join us for Street Food Essentials, or exploring the lesser known neighborhoods of the Centro Historico and the lesser known food havens like barrio Tepito--let's discover mezcal and pulque in the traditional and contemporary pubs known as mezcalerias and pulquerias respectively. Tienes hambre? (are you hungry?)

Our first run will be on July, 5th  for Street Food Essentials in Mexico City;  get your tickets here and join us for this ribbon cutting and street food feast, Club Tengo Hambre style.  

Popotla and El Poblano on Tijuana Si in the OC Weekly

Spider crabs a plenty in Popotla


Check out my recent posts in the OC Weekly on one of my latest obsessions--the seafood paradise that us Popotla. It's what Puerto Nuevo used to be, a place where your every seafood whim is just a fisherman or a cocktailer away.

Carne asada taco from El Poblano, Tijuana


And, in case you missed it, I shared the story of the famous taqueros from Puebla that have carved themselves a slice of Baja culture in the form of carne asada tacos that are 100% Tijuanense, yet inseparable from the Poblanos that prepare them. Read Tacos El Poblano in the OC Weekly

Tacos Lalo Los Originales in The OC Weekly's Tijuana Si

Tacos al vapor at Tacos Lalo in La Rumorosa


Read about the famous tacos al vapor in La Rumorosa from Tacos Lalo--even 007 would risk his life to have one of these memorable tastes of Baja California. Check it out in my latest Tijuana Si post in the OC Weekly.

Tacos Kokopelli in OC Weekly's Tijuana Si!

In case you missed my piece about the hardcore seafood street taco styling of Tijuana's Tacos Kokopelli on the OC Weekly, here's a serious dose of Taco Tuesday. Read about how a next wave Baja chef is leading the charge in the breakout Baja culinary scene.

 Gringos en vacaciones taco at Tacos Kokopelli

Weekend Guide to Mexicali, B.C-100% Puro Cachanilla

Mexicali, the capitol of Baja California, is an important center of industrial production in the automotive, aerospace, telecommunications, metallurgical, and health services as well as manufacturing and exporting products to various countries. While it has all the sensibilities of nearby border cities like Tecate and Tijuana, it has more of a cross border feel--just about any American tourist should feel right at home here.

It's home to the happy-go-lucky cachanillas(Mexicali natives); a laid back people who know how to enjoy life, and always have time for a cold beer with friends and family. This hasn't stopped them from having one of the highest standards of living in Mexico.

Mexicali is the birthplace of the Clamato(created at the Hotel Lucerna), home to one of Mexico's best craft beers: Cucapa, and has the largest Chinese immigrant population in all of Mexico. This is a place of carne asada, chabelas(beer cocktails with Clamato juice), and a local style of Cantonese-Mexican cuisine that is famous throughout Mexico.

Whether in town for business, crossing the border for the day, or planning a longer stay; Mexicali has plenty of attractions for the tourist.

Stay

Enjoy a 5-star experience at Hotel Araiza and dine at the adjoining restaurant La Fonda de Mexicali, known for it's fine breakfast and grill buffets.

Once you're checked in it's time to indulge in a taste of Mexico.

Breakfast

Don't miss a Mexicali tradition of lamb barbacoa and beef head tacos at Tacos Ferrocarriles--a row of stalls that have been serving up delicious tacos since 1976.


At 11-year-old Tacos de Guisado Panduro, you'll find northern stew tacos engineered for the breakfast crowd. Try chilorio(chilied pork), machaca (beef jerky), picadillo(ground beef with vegetables), or albañil(brick layers stew).


La Plazita, owned by Omar Dipp Nuñez, is the place to go for classic Mexican breakfast dishes in a casual setting. The menu features regional egg dishes like huevos divorciados(divorced eggs), huevos ahogados(drowned eggs), huevos morelianos(morelian eggs), and the house specialty: huevos en cazuela( eggs in an earthen casserole). Chef Juanito from Torreon takes special care in pleasing his customers, even tailoring the spice to fit their condition, and the front of house--Luz Maria--always greets each guest with a smile. This place is eggzactly the way to start your morning. If you can't find a seat, walk around the corner to Las Campañas de La Plazita--same owner and a similar menu.


Lunch

When Cachanillas aren't eating tacos they eat Chinese food--6 out of 10 seats in Mexicali restaurants are for Chinese restaurants. Around 1 PM these restaurants will be packed with locals feasting on their own brand of Cantonese-Mexican cuisine. The most well-known and beloved of these 250+ restaurants are Rincon de Panchito--owned and operated for the last 28 years by Panchito from Canton--and nearby Dragon restaurant.

Mexicali's Chinese cuisine is different than our own Americanized Cantonese. It's where unconventional plates are washed down with Mexican beers, and chiles güeros are dusted with star anise instead of chili powder. Give it a try, and remember to put some ketchup in your soy sauce--it's the Cachanilla way.


There plenty of seafood options in town, but Laguna Azul is the pearl of this ocean of delights.

Laguna Azul makes some of the best seafood cocktails around. The campechana, or mixed seafood can be ordered for an individual or for the whole table.

Dinner

And there are tacos. Mexicali has a ton of excellent carne asada asaderos, or roasters, as well as seafood taquerias. There are also outposts of famed taquerias from nearby states such as Sonora, where much of the Mexicali tradition gets its inspiration.

A great place to partake in the Mexicali style of carne asada tacos is at El Tecolote Mocorito.

Mexicali has many fine dining options for dinner aside from the popular tacos. Go to Chef Guillermo Barretto's Trattorria La Piazza for Baja-Italian cuisine, or check out Mediterraneo.

At the Crowne Plaza Hotel restaurant Colorado you'll find one of the best tastes of Mexicali: borrego de vuelta y vuelta(rotisserie lamb). In addition to the superb lamb dish we recommend the Sonoran style steaks at this contemporary grill.

Drink

When it comes to beer and chabelas, Mexicali has a little something for everyone. Be sure to cool off with the local stars: Cucapa and Mexicali beer.


Even better, call and arrange a tour at the Cucapa brewery, where master brewer Jose Melaquiades will guide through Cucapa's beers from the standard brews to their signature line of craft flavors: Lowrider IPA, Runaway, La Migra Imperial Stout, and Green Card. There's even a 10% alcohol barley wine that's barrel aged.

Spend a weekend in Mexicali and catch the flavors of northern Mexico, the warmth of the Sonoran desert and Mexicali people, and quench your thirst like a true Cachanilla in Baja California's industrious capitol. This is Mexicali!

Araiza Hotel
Bl. Benito Juarez, #2220
Fracc. Jardines del Valle
Mexicali, B.C.
namager: Victor Martinez
686-564-1100,ext. 715
cel 686-569-3176
vmartin@araizahoteles.com
Reservations
01-800-026-5444
USA 877-727-2492

Fonda de Mexicali (attached to Hotel Araiza)
Breakfast 6AM-12PM
Grill Buffet 12PM-11PM
Room Service 6AM-12:45AM, ex. 722

Asadero Tecolote Mocorito
Rio Mocorito No. 800, corner of Rep. de Ecuador
Col. Cuauhtemoc Nte.
Mexicali, B.C.
686-561-1691/cell 044-686-188-2886

Bar La Conga
Av. de la Reforma,#603
Zona Turistica
Mexicali, B.C

Cervezaria Cucapa
Bl. Lopez Mateos,#2301
Mexicali, B.C.
686-592-6652, ex.211
ventas@cucapa.com

Colorado at the Crowne Plaza Hotel
Bl. Lopez Mateos y Av. De Los Heroes,#201
Centro Civico
Mexicali, B.C.
686-557-3600
gerencia@mxlcp.com

Dragon
Bl. Benito Juarez, #1830 S/N
Col. Plaza Centro
Mexicali, B.C
686-566-2020/686-566-3955


Kilos and Beer
Bl. Benito Juarez, #1799
Plaza Juarez
Mexicali, B.C.
686-568-4444
cel 686-213-4277

Laguna Azul
Calz. Independencia, #823
Col. Independencia
Mexicali, B.C.
686-565-6181

La Plazita
Justo Sierra y Honduras, #377
Mexicali, B.C.
Lic. Omar Dipp Nunez
omardipp@hotmail.com
686-568-1213
Nextel 152*131916*4

Las Campañas de La Plazita
right around the corner from La Plazita; same ownership

El Merendero Manuet
Av. Pino Suarez y calle "L"
Mexicali, B.C.
686-552-5694

Mediterraneo
Plaza Lienzo
Calz. Gomez Morin y Calz. Cetys
Mexicali, B.C.

Rincon de Panchito
Bl. Benito Juárez,#1990
Jardines del Valle
Mexicali, Baja California, Mexico
686 567 7718

El Sume
Bl. Justo Sierra, #845
Mexicali, B.C.686-588-4465
Mon-Sat 4PM-1AM

Tacos de Guisado Panduro
Mariano Arista Esq. H 1600
Col. Nueva
Mexicali B.C.
Tel. 686-554-6179

Tacos Ferrocarriles
Ferrocarril between Lopez Mateos and De la Industria
mornings, afternoons, 'til around 3AM
Mexicali, B.C.

Trattoria La Piazza
Guillermo Prieto y Ortiz Rubio, #1B
Col. Nueva
Mexicali, B.C.
686-555-6857

This media trip was courtesy of Mexicali Tourism with input from Street Gourmet LA.

For more information about Mexicali please contact Mexicali Tourism here.

La Taqueseria, Tijuana: A Cosmic Event Occurs in the Taco Center of the Universe

Update: Takesos y Papas is now called La Taqueseria and is located at the Food Garden on Sanchez Taboada and Mision de Santo Tomas in the Zona Rio.


It seems I've stopped at Tacos Salceados everytime I've been in Tijuana for several years now, especially when bringing some one new to this great street food capital of Mexico. A recent trip with Cathy of Gastronomy blog was to fulfill a much needed conclusion to her brief experience at the famed taqueria on a trip we took with 29 others in 2009.

When we were seated, I noticed and felt a huge change in the taqueria so esteemed it has been named La Ermita after its street, as to say the tacos and stretch of pavement need no other marker. You could open a hundred other taco stands on that same street and only one would be referred to as los tacos La Ermita.

The taqueros were all so young, they had new matching uniforms,the tacos were great but not quite the usual flair and power, and.....where's Marcos? "He left and opened another place", said a young runner. No need to shoot the messenger, because here at Street Gourmet LA, we have the ultimate taquero and street vendor rolodex. I gave Marcos a call and he let me know he would be opening in a week or so at the food court in the Plaza Monarcha.


After one premature visit I finally caught the brand new Takesos y Papas, lo mejor taco salseado(the best saucier taco). It's part of the food court right next to the Cinépolis movie theater in Plaza Monarcha.I'm thinking there shall be a movie and taco night in my near future.


If you thought you were adventurous by making it out to Tacos Salceados on your own, Plaza Monarcha shall be your next test.Head east on Paseo de Los Heroes and continue on as it turns into Federico Benitez Lopez, make a left on Manuel Clouthier, and another left on Gato Branco, the plaza will be on your left hand side. Look for the monarcha, or monarch butterfly.Or, tell the taxi driver, "a la Plaza Monarcha!"

The Plaza Monarcha is a new, middle-class mall, with an amusement park or play area in every hall. Each section is at a different elevation on the side of a hill. This has to be the most kid-friendly mall I've ever seen, so bring your little ones, they'll love it here.


Who is Marcos? Marcos Flores is just the guy who's been in charge of the kitchen at Tacos Salceados ever since I've been going.The founder of Tacos Salceados, Javier Campos Gutierrez is rumored to have been ill and unable to be in the kitchen all these years. In all the visits to Mr. Campos' taqueria, Marcos was the one putting the finishing touches on the tacos, supervising the kitchen, and providing excellence in customer service.For me, Tacos Salceados has always been about Marcos.

With Takesos y Papas, Marcos wants to bring back the quality and attention to detail that he loved about his former job. His new place is a small food court set-up, just Marcos as taquero, a tortilla maker, and a server/cashier.This is like the Sox losing Babe Ruth!!


The salsas are like the ones you had at Salceados with some twists and turns, but most importantly, Marcos is there to tell you which ones are which, and to keep them fresh. This wasn't the case at Salceados in the last year and a half where they were just set out,scattered,unkept at times, and you had to guess which salsa you were getting. These salsas and creams are emullsified with egg whites to give them that unique saucier touch that you've come to know and love.


Delicious chiles güeros prepared the northern way, in soy with seasoning are with generous spice balanced by strong fruit. This is one of the most tasty chile plates in Mexico, and it's on the house.Ask for some grilled green onions, too, called cebollitas.


Marcos remembers his customers and first sent out the New York steak and shrimp taco, always a favorite of mine.Melted cheese, Mexican cream, a medium salsa of chile de arbol, and panache are the final touches.Yes, this is how I remember these, the way they should always be.


The reverse quesataco invented at Tacos Salceados is now served at Takesos y Papas. This is traditionally done with melted cheese in side a taco, here cheese is fried on a flat top grill,proteins are tucked inside and pocket of fried cheese these served as is or atop a fresh tortilla.

You can get any of Takesos y Papas tacos done as a quesataco, don't leave here without trying one.


The taco dulce con piña(sweet taco with pineapple), a truly special treat of savory and sweet is amazing. Chicken or shrimp with pineapple is a good way to go here. It's a quesataco with your choice of protein and cheese, bathed in rasberry, mango, and strawberry sauces with an ample sprinkle of chopped pecans.

There's a full menu of interesting and delicious tacos that is similar to Tacos Salceados but Marcos plans to incorporate other items as they become more established.

Takesos y Papas means that the there is now being formed an original style of tacoing in Tijuana, the gospel is spreading. It won't be long before you see a fancy taqueria in the Condesa or La Roma neighborhoods of Mexico City serving tacos Tijuana style. This is a beautiful thing. there are now two places featuring this style of tacos. Contemporary presentation that is cool and hip without the sillyness that I've seen in so many US food magazines attempting to stylize tacos for home cooks.

As for Tacos Salceados, the word is out that the quality is slipping, and my last visit confirms this troubling news. Javier needs to get back to his kitchen and make sure his new people are doing their job, and train another leader to run his place if he can't be around. The kids aren't cutting it and it takes more than some sharp new uniforms.

In Tijuana, the taco center of the universe has a new orbit.

Takesos y Papas
Plaza Monarcha, Local C-89
Tijuana, B.C.
Mexico
7 days from 12PM-9PM
From US (011-52)664-361-5407

2nd Location
Bl. Fundadores, 2693
Colonia Juarez
Tijuana, B.C.
664-397-1159
Mon-Sun, 3P.M. to 11P.M.(Closed Wednesdays)