Kirk and Cathy are too busy resting or working, so today Ed (from Yuma) is busy writing.
The Musical Instrument Museum is a marvelous new Museum sitting out in the desert just off the 101 outerbelt northwest of Scottsdale:
In the Main Lobby, a large display features the motto of the Museum, pictures of people making music, and screens showing music making in action:
When you enter the museum, you are given headphones. Whenever you come up to a screen, the headphones let you listen to whatever music, whichever instruments are being played on the screen.
While there are areas devoted to Arizona music, famous musicians (like Elvis, Pablo Casals, “King” Sonny Adé), mechanical music, and special exhibits, most of the Museum is organized geographically. On our previous visit to MIM, Tina and I explored African and European music and were amazed by the range and depth of the presentations.
On this visit, we began with the Asian area – which like Asia itself – is huge. To give you a specific example of how the museum works, look at this picture of traditional Korean bells and gongs:
These amazingly large devices are modern versions of traditional temple instruments. The screen between them shows similar bells and pyeongyeong being played.
Just to the right of those, is an area that shows instruments from Korean Court music and folk music:
While many of the instruments in the museum are modern versions, you can see that some of them are historical. The museum explains and dates all items, so you don't confuse something made in 2009 with something made in 1009. On the screens, you can see several different short clips of the instruments being used in performance.
I was especially taken with these old Tibetan horns, which were so large that I couldn't get all of them in one photo:
After a morning wondering through Asia, we were hungry, and fortunately the MIM has a nice eatery, Café Allegro, which tries to use fresh, local, organic ingredients whenever possible.
I had the marinated chicken salad:
The chicken had a pleasant lime/cilantro marinade, the lettuces were very fresh, the chunks of tomato extremely flavorful, and the cauliflower, pepper, and zucchini added nice contrast. Sad to say, I don't remember the tomato vinaigrette (?) but I do remember really enjoying the salad.
Tina ordered the chicken breast sandwich:
She liked the pesto sauce and the freshness of the veggies. And the lightly battered sweet potato fries were excellent, flavorful and crunchy.
All in all we had a very good time at the Musical Instrument Museum.
MIM, 4725 E. Mayo Blvd, Phoenix AZ 85050, (480) 478-6000.
For dinner that evening, we had reservations at Tratto, also known as Tratto Bianco because it is owned and operated by pizza superstar Chris Bianco. After we returned from the long weekend, we found a story in the New York Times about him, the health struggles that forced him away from flour and ovens, and the opening of his latest restaurants. Worth reading.
On a previous visit to Phoenix, Tina and I had lunch at Pane Bianco, his sandwich shop in central Phoenix, so we were eager to try his latest venture. He opened a new Pizza Bianco in the Town & Country Center in Phoenix, and right next to it a trattoria, connected by two food preparation areas. This one on the pizza side:
this one on the Tratto side:
Tina and I began our meal with a delightful vermouth cocktail:
which gave us time to look over the simple one-page menu:
and to enjoy the complimentary pecans, walnuts, green olives, and cheese:
Let me apologize for some of the photos in this post. I forgot to do an exterior shot, and the restaurant was packed (we arrived before 5:30) so this is the only interior shot I can use:
If you are interested in looking at the interior/exterior, I recommend the Tratto website.
Also, as evening wore on, the ambient light decreased, so some pics are substandard – even by my standards.
Anyway, back to the food. We started with a salad – lemon cucumber, celery root, parsley, and red onion with a pleasant mild creamy vinaigrette:
Interesting and subtle. It's amazing how much taste parsley can have when it is not overwhelmed by other ingredients.
The bread, I love good bread and this was superb. A crunchy crust with a slight charred flavor reflecting a super hot oven; the crumb was excellent as well:
To accompany the dinner, we selected a Renato Ratti Nebbiolo (2014). While made from the same grape and from the same general area as a Barolo, this wine was fruity and not overpowering, going well with all our courses:
The next dish tasted a whole lot better than it looks in this picture:
The pasta, four long and thick candeles, had a nice firm chew, but the real hero of the dish was the pork Genovese sauce. The slow cooked onion based sauce was full of rich and tender braised pork. A real treat, something I've never had before, but something down-home and comforting nonetheless.
The lamb was one of the two mains that we ordered:
Again, much better than the picture. Braised leg of lamb had been placed in an extremely hot oven to sear the exterior, adding another dimension to the overall flavor. The large chunks of meat were fork tender and tasty. The fennel and radicchio added some texture and contrasts, and I'm sure the anchovy/lemon sauce contributed also.
The other main was a small chicken with a honey/chimayo chili glaze seared in one of those hot ovens:
It was extremely moist and wonderfully flavored. Since we had ordered so much food we went into a triage mode and saved most of this great chicken for our next night's dinner in Yuma. Day-old and cold, it was still great chicken.
As a side dish we had large slices of zucchini – again showing the effects of the oven – served with squash blossoms and mint:
It was okay.
The dinner concluded with a pear poached in port with a small scoop of Gorgonzola on the side:
It was a simple classic conclusion to our Tratto meal. While not everything was amazing, I was impressed by the quality of ingredients, the excellent service, and the food that felt 100% "authentic" and very innovative at the same time. Tina and I left full and smiling.
Tratto Bianco, 4743 N. 20th St. at Town & Country, Phoenix AZ 85016, (602) 296-7761
Just as they were opening at 11 AM, Tina and I drove up, parked the car, and came in through the side entrance:
The restaurant is a large, festively decorated space with high open ceilings:
but the weather was so nice we sat outside in the patio area:
As we were looking over the menu, we ordered a glass of white wine to share and were very pleased that our helpful young server brought it out in two glasses: In fact, we were thoroughly happy with the service at Buck & Rider even though our waitress confessed it was her first day on the job. She smiled a lot, worked hard to do well, and kept our water glasses filled.
The fried calamari with Thai dipping sauce showed up first:
This was good. The tender rings of baby squid were nicely crunchy and went well with the sauce. A pleasant amount of chili heat. At first I thought that came from the dipping sauce, but as we worked our way down to the bottom, we discovered a bunch of deep-fried jalapeno slices:
The gumbo followed the calamari, and the server split it into two bowls, so this is a half portion:
There is a lot to like here. Look at the thick dark roux, which was redolent with the flavor of filé. The sausage was excellent. In fact there was really only one shortcoming – a couple of my shrimp tasted off. They weren't terrible, and Tina said hers were okay, but still . . .
The meal ended on a better note with the smoked trout salad (again, this is a half portion):
Good stuff. The trout was nice and smoky, the lettuce fresh and crisp, and the avocado sweet and creamy. Pieces of olives and fennel added some complexity to the excellent preserved lemon vinaigrette. Tart enough, but not acidic. A good lunch overall.
After lunch, we were reminded that we were in the big city. We had parked adjacent to an area that said "FREE CHARGE." It took me a few seconds of puzzlement (if you're charged, how can it be free?) before I figured out what that meant. Anyway, when we came out, we found our RAV4 parked next to 2 Teslas on one side and a Bentley on the other. "Toto I don't think we're in Yuma anymore."
Buck & Rider, 4225 E. Camelback Rd., Phoenix, AZ 85018, (602) 346-0110.
For dinner that evening, we went to Crudo, a place with a contemporary approach to Italian food. It fronts on the backside of a shopping area and presents a green and rustic exterior:
Inside, it is spacious, clean, modern, and well lit:
The seating along the sides of the room, where we sat, combined booth and chairs in a way that allowed for large groups or couples like us:
Upbeat 60s, 70s, and 80s soul tunes played in the background adding to the ambience. Tina and I chuckled because Buck & Rider had virtually identical music. Pleasant and friendly.
Our server, likewise, was pleasant and friendly as well as extremely competent and helpful. She brought us glasses of ice water, which were kept filled throughout the dinner, and Tina and I split a glass of vermentino while we looked over the menu:
The entrée items are divided into four categories, crudo (raw), mozzo (cheese), cotto (cooked), and griglia (grilled). While you could just order one or two entrées by themselves, any three choices per person were available for $35, four for $45, and five for $55. And it made no difference which categories.
As we were trying to sort things out, our server told us that the restaurant was offering a charcuterie plate as an appetizer, so of course, that's where we started:
And what a good start it was. Closest to the camera was a mild chicken liver mousse topped with the dice of pickled vegetables. Smooth and crunchy with a nice balance. On the right side of the plate, pork rillettes lay on apple marmalade. Again a pleasant combination. On the left, rustic pork pâté was covered with mustard sauce. A garlic aïoli and pickled peppercini slices sat on either side. Very tasty and enjoyable. The sauces complexified but did not overwhelm. Of course, the crunchy toasted slices of Italian bread went well with everything.
Speaking of going well with everything, we selected an unusual white wine to accompany dinner:
Luisa from the Friuli region of northeastern Italy is made with the rare ribolla gialla varietal native to the region. It tasted smooth and fresh, its fruit flavors and minerality going with the entire dinner.
Our two raw plates showed up at the table next. This is the albacore:
The tomato, cucumber, citrus and olive oil topping highlighted the freshness of the fish.
But the rich slices yellowtail were even better – controne, a flavorful Italian dried chile, gave some spice, bits of bottarga added a fishy saltiness, and chopped chives provided color:
After eating sushi and sashimi for over 30 years, these presentations were delightful.
The squid ink risotto tasted much better than it looked:
The dish had a good spicy seafood flavor, chunks of tuna adding taste and texture to the slightly al dente rice.
The house-made gargati pasta and mussels were served in a sauce made from uni and tomatoes and topped with basil and mint leaves:
Another unusual preparation that worked.
The semolina gnocchi was next:
The dumplings themselves were like little soft pillows, and the main flavors came from the topping of braised lamb neck and nectarine. Again an unusual flavor combination that enchanted my palate.
The dinner concluded with pork belly with smoked tomato agrodolce along with creamy polenta:
Another amazing plate. The richness of the polenta and pork contrasted with the sour/sweet spicy agrodolce that reminded both Tina and I – with our German backgrounds – of well prepared blaukraut.
We were stuffed and we were delighted. Overall a great meal. At a fair price:
Crudo, 3603 E. Indian School Rd., Suite B, Phoenix AZ 85018, (602) 358-8666.
Kirk and Cathy have better or more important things to do than post at mmm-yoso!!!, so today here's the first post from Ed (from Yuma) about food and adventures on his and Tina's recent trip to the Phoenix/Scottsdale area.
On our way up, as usual, we had lunch at Sofia’s in Gila Bend:
Nice decor at the little restaurant:
The chips and salsa are always good:
We enjoy the three taco combination plate with the customer choice of any three tacos. On this visit Tina had two hardshell hamburger tacos (what tacos were for most of us back in the 60s and 70s) and a soft carnitas taco:
And I ordered a simple green chili burrito:
Sofia's is good Mexican food and service, often by Sofia herself.
Sofia's Mexican Food, 530 West Pima, Gila Bend, AZ 85337, 928-683-6382. Open Daily.
In the Past, Tina and I have focused mostly on the museum’s extensive collection of modern works and Spanish colonial art. This time, however, we wanted to explore the Asian section of the museum. They were having a special show for the art of Martin Fan Cheng:
This painting could be from a food blog:
These trout in a stream look photographic as well:
I was amused by a 1976 painting by Lu Yanshao that uses traditional Chinese techniques to picture "Electric Power Station in a Mountain Village":
We loved this contemporary cerulean ceramic bowl:
Completely different is this bodhisattva:
The museum explained that this holy figure is dressed in women's attire since achieving the status of bodhisattva allows one to transcend sexuality.
But my favorite item is in the permanent collection of the Museum, a remarkable piece entitled "Mass (Colder Darker Matter)":
It is like a giant mobile made from pieces of charred wood hung on nearly invisible wires and strings. As you move from place to place, it changes. Interestingly, the burned wood is what’s left of a rural church that ignited when struck by lightning. To me, this installation seems both ominous and numinous.
Phoenix Art Museum, 1625 N. Central Avenue Phoenix, AZ 85004-1685 (602) 257-1880
This new pizzeria, featuring rustic 900° wood ovens and house made mozzarella, was our choice for our first dinner in the Phoenix area. The exterior seems pretty ordinary, but it is nice to see a doggie friendly patio in front:
The interior was brightly lit, tastefully simple, and full of customers:
Thursday Night NFL was on the TVs in the bar and numerous animated conversations were all going on simultaneously, so it was LOUD. Sitting outside on the back patio would have made conversation easier, but all the tables there were taken as well.
Of course, they have 36 beer taps and an extensive collection of bottled beers and wines as well. Tina and I had a couple of their lighter beer offerings:
As soon as we tasted our locally sourced Farmers Salad, we understood why the place is so popular:
This was extremely unusual and extremely flavorful. Batonettes of fresh mango and jicama dominated, with wafer thin slices of watermelon radish, a sprinkle of radish sprouts, small strips of red onion, and cilantro leaves all contributing. The cumin lime dressing was a superb match, tempering the sweetness of the mango and giving a nice flavor boost to the usually bland jicama. Amazingly good.
We ordered two different pizzas. I wanted to try the very basic Senza Formaggio vegan pie with mushrooms:
Tina and I wondered if we would like this at all, but it was very tasty. The focus was clearly on the wonderful crispy crunchy crust highlighted with the nicely herbed tomato sweet sauce and olive oil.
Tina was intrigued by the idea of the Spanish pizza with real Spanish chorizo, sliced almonds, Spanish black olives, and a mild harrissa sauce:
Tasting it was a real experience. To the eye, it looks like a pepperoni based pizza, but to the mouth, the flavor panorama was entirely different. The crunchy almonds were good, and the crust was magnificent.
We told our friends who were letting us use their North Scottsdale timeshare about Craft 64, they tried it, and Greg told me it was the best pizza they had ever eaten. Your results may differ, but it is damn good (can I say that?).
Craft 64, 6922 E. Main St., Scottsdale, AZ 85251, (480) 946-0542
Kirk and Cathy are doing something else today, so Ed (from Yuma) is posting.
Yuma is blessed with numerous Mexican restaurants, but seafood places are not common. Of course, there is Juanita's and usually one or two other seafood trucks, but Mariscos Mar Azul has been the premier local seafood house ever since it opened. But now with La Resaca, Yuma has two excellent options:
Located somewhat off the main drag on 3rd Avenue, where the Mad Greek used to be, La Resaca has a large main dining area with many modern booths:
a bar area with more tables:
and even a small stage for music some evenings:
When you sit down, you are soon served whole crunchy tostito rounds, a few saltines, flavorful and spicy salsa, and a bunch of lime wedges:
On my first visit, I decided to start with tacos:
They were served with a mayo based basic crema and a chipotle flavored one:
The shrimp taco was excellent, the flavorful fresh shrimp nicely breaded and perfectly cooked:
Similarly, the fish taco was about the freshness of the flavorful breaded fish rather than crunchiness:
And the mantarraya was also nicely prepared, full flavored but not too salty, fishy but not funky:
Food this good I wanted to share, so the next evening Tina and I showed up for dinner.
As appetizers, we picked tostadas. One was ceviche:
the other octopus:
The octopus was sliced well and had just the right amount of chew and mollusk flavor. We were especially impressed by the ceviche. The fish and vegetables tasted very fresh and the whole tostada had a very pleasant flavor and multiple textures.
That evening we also tried a couple of cooked seafood entrées. Tina chose the albañil, shrimp grilled with bacon, poblano and jalapeno peppers, and onions, served on corn tortillas:
The shrimp were well-prepared (not over-cooked) and the bacon and grilled vegetables really added to their flavor. Tina loved the abundant avocado, The rice was okay and the salad had no dressing – though I suspect we could have asked for some.
I had the pescado Veracruz:
I liked the fish preparation. There were four or five little filets of tilapia, lightly breaded and nicely grilled, covered with a very mellow Veracruz sauce, much like a ranchero sauce with onions, celery, green olives, peppers, and a lot of carrot slices. Good food.
On my next visit, I had to try a seafood cocktele; after all, La Resaca specializes in cruda (raw). They come in three sizes with your choice of mariscos – shrimp, octopus, oyster, scallop, and/or snail. I ordered a medium "campechana," a combination:
That is a nice looking cocktele:
The cooked shrimp were pristine and juicy. The scallops clean and fresh tasting. The octopus was fine. And the snail pieces (you can see one hiding under the scallop in that picture) added some chew if little flavor to the contents of the sundae glass.
I was especially impressed by the quality of the cocktele water. Smooth flavors of the sea, with a little lime tang, balanced by a touch of ketchup sweetness. My only complaint would be the lack of an oyster in the cocktele.
So when I got together for lunch with Greg, I made sure to order a half-dozen oysters:
They were very fresh and pristine, mildly flavored but distinctively oyster. Next time I will try some of the 10 bottles of salsa on the table to see which goes best.
That day Greg selected the house special tostada:
You can see why the folks at La Resaca choose this tostada for the first page of their menu. It is a combination of their basic cold mariscos along with avocado slices, onion slices, and a dice of vegetables . As tasty as it is attractive.
My first version of this post ended right about here, but Greg called me soon after I was finished (so I thought) and we decided to go back to La Resaca the next day. We tried three more dishes.
The first was fried calamari:
This was pretty standard stuff, might even have come from a Sysco truck. Strips of squid steak, decent texture but little flavor. The breading substantial and crunchy. Served with the chipotle crema and a first-rate cocktail sauce. Not bad at all.
Aguachile – the original red version – came next:
The cool lime and chile broth was just right for my tastes, tangy but not sour, picante but not fuego. There was plenty of avocado, sliced red onion, and seeded cucumber, but the real star of the show was, of course, the wonderful raw camarones:
Their fresh clean taste matched their impeccable white color.
Last to show up was caldo de siete mares (seven seas soup):
The best version I've had in the United States, for sure. And well presented. A good seven seas soup needs to have claws, legs or tentacles projecting out from the bowl. The seafood and tomato flavored broth contained sliced red onion, sliced poblanos and jalapenos, chunks of carrot, and chopped cilantro. Along with those veggies and that crab (what kind of crab is that?), the soup contained shrimp, mussels, clams, tilapia, octopus, and sea snails, and yes, that adds up to seven seafoods. It was good enough to remind Greg and I of our first bowls of siete mares over 25 years ago in a restaurant overlooking the Pacific right by Bufadora park near Ensenada.
As you can tell, I am delighted that La Resaca decided to locate in Yuma. With other locations in Calexico and El Centro, the restaurant has the experience to know how to do things right. The menu is large and interesting, everything I've eaten has been tasty, and the service and decor are good as well.
La Resaca, 1725 S 3rd Ave, Yuma AZ 85364, (928) 276-3280
Today Kirk and Cathy are busy. Ed (from Yuma) not so much, so he's posting.
Sakura. About a dozen years ago, when Kirk and I first ate at Sakura together, I had no idea that this Izakaya would be the restaurant most posted about at mmm-yoso!!! Of course I also had no idea that Kirk was going to be starting a food blog and that I would ever do a post for it. Long time ago.
Gleefully surprised to find an empty space in the lot, I parked, walked over to Sakura, tried the door, and learned that it doesn't open until 11:30. That explained the parking space. But I was content to sit down at an outside table, enjoy the pleasant weather, and wait.
When they turned on the sign and opened the doors, I knew what I wanted, tempura soba and iced green tea. The tea showed up first:
That's bright green.
Then the tempura soba:
This is an old favorite of mine. I love the textures – the crunch of the tempura, the juicy chew of the shrimp, and the gentle coolness of the buckwheat noodles in the broth. Contrasts of temperatures and flavors.
I also enjoyed the basic cabbage salad:
and the pickles and rice ball:
In some odd way, the simplicity of the lunch just seemed right.
Prime, in contrast with my lunch, would be a much more elaborate meal in a new Korean restaurant where Kirk, Cathy, and I had never eaten before. It was great for me to get together with Kirk and Cathy since I don't get to see them very much being stuck out in the desert. But we had a great time and a dang good meal. Cathy has already posted about it, so I’ll try not to repeat a lot.
Dipping sauces showed up first:
The little one in the middle was slightly sweet and was intended for the brisket slices which were not marinated. The largest bowl was my favorite sauce as it had some tartness that helped cut the richness of the beef. Also the crunch of onions added texture, and the sauce seemed to go with everything.
I was happy in general with the pan chan. The kimchi was complex and deeply flavorful, not too sharp or sour:
The shiitake mushrooms were simple and focused:
We all liked the little shrimp in a sweet chili sauce. Pleasant textures too:
The bean sprouts were unusual with horseradish or wasabi seasoning and went well with all of the beef:
To me the cucumber slices were well prepared with more crunch and bright flavors than standard cucumber pan chan:
For my tastes, the only shortcoming to the pan chan was the lack of anything dried – dried radish and dried tofu being particular favorites.
We also got this vegetable and soybean paste soup that we ate very little of:
And a nice fluffy custardy egg dish with mild seafood flavor:
But Prime is all about the meats, and what an array we got with Combo C:
It's interesting comparing Cathy's picture of the meats with mine because we sat more or less across from each other and our photos have a different perspective. This picture, for example, emphasizes the size and thickness of the ribeye steak.
All this top-quality meat was tasty. Prime even uses ribeye steak for their bul gogi. The ribeye steak itself and the brisket were totally enjoyable. But my favorites were the two furthest away in the picture. The boneless ribs were full of tendon and cartilage and had deep flavor and a pleasant chewy mouthfeel. The marinated galbi was supremely rich and butter tender. Overall it was a first-rate Korean beef barbecue.
When I first saw that plate of beef hit the table, I thought there was no way we would finish it. However:
One final note – our server was friendly and helpful throughout. She explained the dipping sauces, put the meats on the grill, took them off, cut them up, and otherwise facilitated, which was great because we three could concentrate on our conversations and our eating. I sure had a great time.
Was in San Diego recently so I'm writing about some SD meals today. Kirk or Cathy will write about some meals tomorrow. That's how we roll.
Regular readers of mmm-yoso have already heard about these places, so I will link to other posts and try to keep my comments simple and short.
Buga. Coming into town I got stuck in a traffic jam on I8 near Alpine caused by a burning truck, so when I finally got to town I wanted to go to someplace easy to find with a large parking lot that could dish up something cool and refreshing. I was tired and ravenous when I pulled into Buga. So tired and ravenous that I forgot my camera. The pan chan were fine, the bulgogi meh, and the cold noodle soup really good.
Village Kitchen. The recent opening of a few regional Chinese restaurants in San Diego seems like a good trend. Not sure which one to try, I ended up at Village Kitchen. As a gringo (is there a Chinese equivalent?), I appreciated the order sheet along with the menu that pictured every dish. Made things simpler and reduced chances of mistakes:
Of course I had to have the mashed eggplant, green chili, and century egg:
That mortar and pestle are huge. This was a lot of food. Describing the flavor is almost impossible. But I’ll ty anyway – intense, earthy umami. Love at first bite. Here's a more detailed picture:
The century eggs are the black things. The mashed eggplant just seems to suck up flavors from the mild green chilies and those stinky eggs. Amazing weird good.
I also tried the Chinese pickle, chopped bamboo shoot, and ground pork:
I like all of those ingredients, and the dish had an interesting flavor profile as well. However, it lacked the power of the eggplant mash. And the finely chopped ingredients along with the ground pork were a challenge for my American chopstick skills. I took most of it to go.
Kokoro has become a regular go-to spot for me in San Diego:
The parking lot has plenty of spaces, and the restaurant is not crowded. I really enjoy the low key ambience, the friendly service, and the easy jazz playing in the background. I ordered the very basic sashimi lunch:
The tuna was surprisingly good, and the other three were all decent. As ordinary as this lunch was, Yuma has no place I can count on getting sashimi that I will like, so I was happy. The lunch came with okay miso soup, rice, and these excellent pickles:
Boiling Passion had a totally different ambience. Hip-hop videos were playing on the flat screen TV in the clean well lighted place:
Not only was I the only non-Asian in the restaurant, I was a good 30 years older than anyone else. However, the energetic and friendly server went out of her way to assist me. For example she explained the difference between the three dipping sauces provided - bean paste garlic soy and hot chili oil - and also suggested the proportions to mix together in the small leaf shaped saucer:
Since I had ordered the seafood hotplate with noodles instead of rice, dry cellophane noodles arrived first, and I was told to let them cook for a couple minutes in the hot pot:
Then the hot pot showed up and soon was bubbling and steaming:
Overall I loved it. The broth was rich and flavorful and improved as the items cooked. I was a little surprised by the beef in a seafood hot pot, but the meat added flavor and tasted good. I liked the fish balls and shrimp balls, and I've quit complaining about krab in a reasonably priced meal. The two or three little clams were okay as were the two pieces of squid. Only the shrimp, which had a mushy texture, disappointed. I would certainly return and would love to try some different hot pots.
So far, my trip was going great. The weather was gorgeous (78° at the beach), and I was eating well. I was also looking forward to Wednesday when I would have a simple lunch at Sakura and then dinner with Kirk and Cathy at Prime – but that will have to wait for Part 2.
Tomorrow Kirk or Cathy will be posting, but today Ed (from Yuma) is talking about a restaurant he found (in Yuma).
Someone told me that there was a Birrieria on 8th Street. Thinking that it would be easy to find, I didn't ask for – or perhaps remember – any more details. But the place seemed to be hiding. It was a couple months later when I finally spotted it, and then it was closed. But I read a sign on the window that said it was open Friday through Sunday, so the next Friday I showed up:
As you can see, Del Pueblo has no bright signage and it presents an inconspicuous storefront wedged between a smoke shop and a $.99 store across from Food City. Inside, however, there are two large tables and at least eight smaller tables arranged on the sides of the dining area:
The room is clean and brightly painted, and a couple nice decorations make up for the folding chairs:
Love these boots:
The small menus are on the sides of the napkin dispensers:
First visit, I ordered a torta:
It was generously sized, the roll had been nicely grilled, and I wanted to eat it immediately. However, I knew I had to open it up and show you, dear reader, what the insides looked like:
All the basics: avocado slices, crunchy lettuce, tomato chunks, and of course meat. I had been offered the four standard carne options – res, chivo, lengua, or cabeza – and had chosen the beef cheeks:
The meat was tender, rich, and flavorful. I also was impressed the meat had been properly drained before it was loaded onto the sandwich, so the bolillo roll did not become soggy and fall apart, and the sandwich went into my stomach instead of onto my shirt.
So of course Tina and I had to visit Del Pueblo that weekend. And on weekends they serve menudo and birria de chivo. She ordered one and I the other.
First we got our beverages (Mexican Coke), a bottle of the fiery house salsa, and the wheel of condiments:
While we were waiting, I went back and watched the cook prepare corn tortillas:
Taking balls of masa dough from the bowl, she flattened them in the tortilla press, then grilled them on the little flat tops.
The tortillas arrived tasting fresh and warm:
The menudo was rich and mild flavored, filled with tripe and hominy:
Maybe not the best in town, but pretty darned good.
The birria de chivo was outstanding, deeply flavored by the extra savory broth: And packed with tender tasty goat flesh.
A couple of weeks later, I joined Deb W and Lauryn at Del Pueblo for a Friday lunch.
Remembering those homemade tortillas, I ordered tacos, which came with the same wheel of condiments:
The taco de res was filled with a lot of well-drained shredded stew beef:
The cabeza was as rich and meaty as on the torta:
And the lengua had perfect texture and mild flavor:
The girls ordered beef burritos. Our server returned a minute later and explained that they were out of the large burrito sized flour tortillas and asked if it would be okay if the burritos were made with more than one tortilla. "No problem," they said, so the nicely grilled burritos were a little unusual looking:
Having eaten with me and my camera before, Lauryn cut open her burrito so that I could get a picture of its insides. And then she photo bombed the pic:
If you ignore the hungry mouth, you can see the steaming burrito filled with res, frijoles, arroz, and queso. Both Lauren and Deb approved.
I'm glad I finally found Del Pueblo. The menu may be limited, but they are good at what they do. And the prices are cheap. The friendly young server (I think it’s a family operation) tells me that the restaurant will open weekdays once the weather cools down and business heats up.
Del Pueblo Birrieria, 1225 W. 8th St, Yuma 85364, (928) 750-8678.
Today Ed (from Yuma) wants to share a meal with mmm-yoso readers that he shared on a recent trip to Denver. Tomorrow if Kirk doesn't post, Cathy will. So stay tuned.
One place that Jane insisted we had to try for dinner was her longtime favorite, Café Brazil:
The several rooms were pleasant and unpretentious with a diverse clientele and pleasant Brazilian music that set the mood:
I'm sure they serve beer and probably wine, but Café Brazil has a "rum room," serves around 75 different varieties of rum, and provides list of yummy sounding rum cocktails on the menu. So I decided on a mojito:
Wow! This mojito was tasty and powerful. The sweet/sour flavors were nicely balanced with the taste of mint predominant.
Jane chose a caipirinha, a Brazilian specialty cocktail (the unofficial cocktail of the 2016 Rio Olympics, they say) made with sugar, lime, and a sizable amount of cachaça (sugarcane liquor):
It was also quite good. I guess I had expected something sweet, but the drink had a nice complexity and depth of flavor. A good start to the meal.
Since it was my first time looking over the menu, we decided to start with an appetizer; we picked fried bananas:
These little banana balls were perfectly fried and had a crunchy crisp exterior wrapped around a warm gooey banana center. Good as they were, we kind of wished we had ordered them as a dessert. They did, however, keep us from being hungry for sure.
Our server placed these salsas in the middle of the table:
On the left is a deeply flavored malaqueta pepper salsa, very tasty without being too fiery. On the right a Brazilian style pico de gallo, with red peppers and pickled onions.
Those condiments complemented our small bowls of flavorful black bean soup:
I liked the soup. While not creamy, the soup had a pleasant smokiness in the background and a bright spiciness upfront.
We also received a bread basket:
The breads were a reflection of the cuisine – these were not European-style baguettes, but breads that seemed at home in tropical and subtropical America – earthy flavored lightly sweet breads with mixed whole grains, nuts, and bits of fruit.
We had had some difficulties choosing our entrées – most of the choices looked good. I was severely tempted by the varieties of feijoada (the national dish of Brazil), but in the end we decided to focus on seafood.
I got the moqueca de peixe, a seafood stew in a coconut milk gravy over rice: .
The shrimp were large and of excellent quality. Underneath them, on the left side of the picture, is one of the two large sea scallops in the dish. On the right side is one of the two pieces of bacalhau. The scallops were fine and I was impressed by the preparation of the salt cod. The rice underneath brought together the seafood flavors with the slightly sweet touch of creamy ginger garlic coconut milk.
Jane received La Caleña, a different seafood stew on rice:
From where I was sitting, the entrée looked like a small fortress with red pepper walls and battlements composed of carrot sticks and zucchini wedges as if to protect the large shrimp and scallops within.
So I also took a picture from above:
The spicy broth and rice had tomato and seafood flavors. The red peppers and zucchinis were perfectly cooked – tender but firm. And they took on some of the flavors of the sauce. I thought a couple of the carrots were a little underdone though.
We traded plates back and forth and generally agreed it was a good dinner. Café Brazil did well. I am obviously no expert on Brazilian cuisine, but almost everything tasted great, the ambience and service were fine, and I would love to go back and try more of the menu. I can see why this spot is a local favorite.
While Ed (from Yuma) posts about eating on vacation today, Cathy and Kirk are busy. The world is like that.
You don't need a weatherman to know that July and August are good times for Yumans to go on vacation, so I flew to the Denver area to see an old friend and cool off for a few days. The focus of the visit was not gastronomy, but Jane wanted me to try some of her longtime favorites. Who was I to complain about that? And she let me bring my camera, hence this post.
This teahouse is one of the most unusual spots I've ever posted about. A gift from Dushanbe in Tajikistan to sister city Boulder, Colorado, it even has its own Wikipedia page.
The building was originally constructed in Tajikistan (with no power tools), disassembled, and sent to Boulder where it took about 10 years to find a proper location, secure funding, and reassemble it. The distinctive interior – walls, ceilings, columns – all display wonderfully carved and painted wood surfaces:
Though they serve lunches, dinners, and even high tea (if ordered in advance), we just dropped in for a little pick me up. Jane enjoyed her chilled hibiscus tea:
and I had a pot of superior grade Dragonwell:
Loved the egg timer tea timer: We enjoyed the beverages and the ambience.
As Jane explained, The Med has become a very popular dining spot in Boulder and has expanded over the years so that it stretches from that corner all the way back to its entrance:
We were no sooner seated at our table when a basket of truly excellent bread arrived. I really enjoyed the sourdough – nice crust, nice crumb, nice flavor – but the olive bread was good as well:
We decided to focus on tapas. The menu offered around a dozen cold choices and 20 warm, generally priced around $5. We tried to order a variety, selecting three of each.
The Escabeche arrived first:
It was an interesting approach. The yellowfin had been combined with a lot of avocado, mild green chilies, and pico de gallo and some citrus and the combination placed atop a small tumulus of cucumber strips. While certainly okay, I thought it lacked pizzazz. I expected a more assertive citrus flavor, and the cucumber strips just didn't seem to work together with the rest of the dish.
The roasted beets arrived next:
This was a very attractive plate – the golden beets contrasted nicely with the pickled onions, chevre, micro greens, and fried capers. Overall, a pleasant beet salad. Beety.
The bruschetta was enjoyable:
The toasty slices of excellent bread were spread with a white bean paste and topped off with an artichoke tapenade. A nice range of flavors and textures. Very Mediterranean.
The pastillas were the first warm tapas served:
The pan fried flaky filo crust was wrapped around a curry flavored interior of chicken, vegetables, pinenuts, and raisins. Then the savory little pastries were dusted with cinnamon and powdered sugar. Cut into, a pastilla looked like this:
Different and distinctive flavor/texture range.
Our favorite item of the evening was the grilled polenta topped with a wild mushroom ragout:
The julienned vegetables – carrots, turnips, and scallions – provided nice contrast to the colors and textures of the polenta and mushroom sauce. Even though the shrooms look more domestic than wild, the ragout had overtones of porcini, and the polenta was crispy creamy.
Our last tapas were gambas, griddled shrimp:
This was a classic version. The shrimp were firm and flavorful. A squeeze of lemon and the parsley/scallion salsa provided accents. This was about the shrimp.
I had a glass or two of a pleasant Rioja rosé and Jane chose a Pinot Noir. The restaurant seemed lively with a lot of younger folks, and our server Henry was helpful and personable. We had a very good time.
While Kirk and Cathy are doing important things like working or resting, Ed (from Yuma) is posting today.
Usually, after I've written a post on a place in Yuma, I don't visit again for a while, maybe feeling a little burned out. And when I do visit, I don't bring my camera. So when I had lunch at Crouse’s Flat Top Grill in early March I didn't have my camera with me, so I didn't take this picture of the entrance that day:
I ordered one of the sandwiches that I hadn't tried, the smoked brisket. When it arrived it looked something like this:
It was a great sandwich – a crunchy long roll filled with two thick smoky slices of brisket, crowned with abundant sweet grilled onion, and served with a choice of barbecue sauces on the side. Even the potato salad, which I had largely ignored before, was wonderful, the sour spicy crunchy pickle pieces adding true zest.
It was a meal so good that Tina and I have been eating at Flat Top Grill regularly, and of course I've been bringing my camera along.
Although the restaurant has a very modest wine list:
and a limited number of changing taps,
I can always find at least one or two interesting beers
On our most recent visit, Tina ordered an amazing watermelon, mint and jalapeño Margarita:
The rim of her glass was coated with Tajin, and that lime chili salt added one more level of complexity to the cocktail. Spicy, sweet, sour, cool, and smooth, with a touch of salt and a hint of mint. A real winner.
Since that last post, we have eaten a bunch of different things. For example, we were dining there with friends and they wanted to try the loaded JoJo's:
That could be somebody's dinner. The potatoes were nicely cooked and there’s bacon, cheese, and sour cream. Glad our friends had their teenage son with them.
Tina enjoys the tri-tip salad:
The fresh lettuces are nothing special, but the meat is well flavored and she loves the cilantro lime dressing that adds a Sonoran accent.
Of course, we often have sandwiches. Recently, Tina had the hot dog – split in half, grilled, placed atop a strip of bacon, and thickly covered with guacamole:
That same night, I had the guacamole bacon burger – we must have had guacamole on the brain:
In the last post, I complained about an overdone burger; this one was on the verge of under cooked, but the flavorful hamburger, ground on premises daily, had excellent flavor. And bacon and guacamole.
My favorite burger is the green chili burger:
8 years ago I posted about the mutant green chilies found in some Yuma Mexican restaurants, which are always made with beef, usually finely diced or ground. The green chili here is another variation on that theme. The beef is coarsely ground and is the focus of the dish. The chili has some good heat and green chili flavor. It is topped with melted cheese, pico de gallo, and chopped scallions (also with sour cream, but I ordered that on the side).
We have eaten several entrées as well. The Turkey dinner is an amazing combination of familiar and unusual:
On the left side of the plate, covered with gravy, was first rate red skinned mashed potatoes. The Turkey breast slices, like the ones on their turkey sandwiches, were grilled and pretty ordinary, but the waffle made with turkey dressing underneath was something I'd never seen before:
Kindof a Thanksgiving dinner like no other.
And yes, during evenings The Flat Top Grill does have good old-fashioned greens as a side dish. I'm talking serious greens, smoky and meaty:
A little less interesting – though still very flavorful – was the chicken with mushroom gravy. Two thick slices of grilled chicken breast rested on a bed of those mashed potatoes, all covered with delectably creamy mushroom gravy:
On a couple of weekend nights, we ordered specials not on the menu. Once it was the rib special:
Wonderfully spiced, deeply smoked, and fall off the bone tender. Though there is barbecue sauce on the side where it belongs, it really wasn't needed. We took the leftovers home and had biscuits, ribs, and eggs for breakfast. The corn was a little tough and flavorless, but I was still happy.
And if you are ever at Flat Top Grill and they are serving chicken and waffles, you should be eating chicken and waffles:
The waffle was crispy chewy and served with two different syrups, one maple and one spicy. The moist chicken was encased with a flavorful hard crust. Wonderful deep frying technique.