The lunch crew had mentioned that the nearby Pampas Grill served Argentine cuisine. It hadn't been chosen recently because the prices were a little higher for lunch. I was still curious about the food so I had Dennis meet me there for lunch one day. The restaurant is very close to the air field off Aero Drive, between I-15 and I-163 highway. Parking was easy and we were seated in the larger dining area complete with a stage for their occasional evening performances!
The waitress mentioned that the empanadas here were good so we had to pick out several flavors! Pictured is the beef, chicken, cheese, and spinach empanada (2.75 each) but externally they look about the same! We cut those suckers open to see what was inside!
It was a HOT weekend but luckily this year's Latin Food Festival (LFF) was within reach of the ocean breezes and a gorgeous view! Embarcadero Marina Park North provided a great spot for LFF, which was held on September 13 between 11-3pm. We purchased our second ticket and invited readers and friends to join us!
After picking up wristbands at the entrance, we headed into the event. The main area had two rows of tents, one with food vendors and the other with drink vendors. Since we hadn't eaten any breakfast, we decided to start with food first! Drinking on an empty stomach is *risky* business!
Our first stop was the Smoke Fusion Catering booth. What's a Latin festival without some tacos, right? These carnitas tacos were only the beginning of that trend...
It's baaack! Taste of North Park is an annual event that allows diners to explore the friendly neighborhood while tasting bites from 40+ participating restaurants and specialty brews around 30th st and university st. This is one of our favorite taste events in San Diego!
Presale tickets are available now for only $30 until September 26th. Afterwards, the price will go up to $35 and then $40 the week of.
One of my favorite things to make is smoked pulled pork sliders. I don't make it that often because it takes quite a lot of time and supervision but it is well worth it. The methods described below is a culmination of techniques I have researched and learned from several forums as well as my own experiments through trial and error. What works for me may not work for others due to the design and material of each smoker box or the heat source such as charcoal, propane, or electric. I'll describe the technical parts of the smoking process that I follow but I will leave it up to you to modify as needed for your setup.
My interest in eating Bo Bay Mon (Vietnamese seven course beef) was only intensified after our 8 course fish tasting at Nhu Y Ca 8 Mon. I know I must have tried it at least once in my lifetime due to my heritage so the next question was WHERE to go next? How about the place recommended by the grandparents?
Dennis, the family and I arrived at Anh Hong Restaurant, a large restaurant located in Garden Grove. The menu included regular Vietnamese fare but their specialty was the Bo Bay Mon, priced at 16.95 per order. Other than the salad and soup courses, each order had 3 pieces of meat per course.
Course 1: Goi Bo Anh Hong - special beef salad
The salad starter consisted of shredded carrots, celery and mint on top with fried onions and very thin slices of beef (boiled) and peanuts. Fish sauce played a big part in the flavor of this dish because the salad alone was on the plain side! Some pre-mixed versions are a little too heavy on the fish sauce but since I was able to control the distribution, I was happy with this healthy appetizer.
Course 2: Bo Nhung Dam - beef fondue with special vinegar broth
The waiter began bringing out the ingredients for spring rolls. A medium sized soup bowl of simmering vinegar broth was placed on our table, like a little mini stove. The vinegar taste was on the mild side and was flavored by the mild green onions.
We were thinking about having Bo Bay Mon (Seven Course Beef) while in the O.C. area and after yelping, the mention of an extra course led us to Nhu Y Ca 8 Mon instead. This place had EIGHT courses using fish instead of beef! I'm down for the fish!
The eclectic decor inside struck me first. There wasn't any type of continuity between the decorations, with random plants here and there. We were seated in one of their booths near the window and we asked the waiter about their fish set. He said that it was enough for two normal appetites so we ordered a single order ($24.95).
To start, we got the first course of Goi Ca (Fish Salad) in a very generous size. There were fish strips mixed in that were firm and did not fall apart. There was fish sauce already mixed into the mixture and it came with freshly fried shrimp chips.
In Mira Mesa, Tofu Ka took over the location where Fuze korean fusion had been. We had heard rumors beforehand and were curious to check it out for ourselves.
Inside the restaurant, they took away the empy bar area in the back and added decent lighting! I think this is a big improvement over the strange 'night club' look from before. I seriously wonder if they ever threw parties back there with a dj or something. Anyway, there's plenty of seating for diners between the patio and indoor areas. We decided to sit indoors.
First off, we noticed they served fruit infused water! The fruits seem to vary on the days but included a mix of pineapples, strawberries and oranges from what we saw. Also behind it is a discrete utensil box so grab your spoon and chopsticks from there! We were wondering where it was at first!
The banchan served here includes the typical items but also had pickled jalapenos which weren't as spicy as Dennis expected. Also, they have this potato salad side that Dennis likes. The fried fish however was not quite our thing because it has small bones in it and tastes bitter. There was one tofu side which was simple and nice... I kept getting refills on it!