San Diego Food & Travel Blog

10/11/2022

Braised Short Ribs with Oaxacan Chile Peppers and Herbs and Roast Potatoes. it is definitely not a classic Oaxacan dish but it was a great way to isolate the difference the Oaxacan ingredients made.

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10/10/2022

So today was dedicated to what was always slated to be one of the highlights of the trip: a Mole Negro lesson from one of Teotitlan’ top Cocinera Tradicionales: Carina Santiago. I got exactly what I came for: a much clearer idea of what, exactly, it means to respect and honor ingredients in the context of Mole.

10/06/2022

Pork Red Posole after a day of touring Oaxaca and environs: Monte Alban, the Petrified Waterfalls and a Mezcal tour.

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10/03/2022

Tostada de Insectos with Agave Worms, Grasshoppers, Chicatana Ants, Guacamole, Chepiche Herb and Radish at Casa Oaxaca

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09/25/2022

Octopus and Tomato Risotto with Grilled Baby Tomato, Sllot and Garlic Sauce

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09/24/2022

Sous-Vide Ribeye Steak with Chimichurri Sauce.

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09/20/2022

Sichuan Gong Bao (aka Kung Pao) Chicken and Cabbage and Chile Stir Fry.
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09/19/2022

General Tso’s Chicken taken back toward its Hunanese origins and bit away from the flavors that made it America’s favorite “Hunan” dish.

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-Kuei

09/06/2022

Vietnamese Lobster, Pork and Pomelo Salad!

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09/05/2022

Spanish Steamed Venus Clams with Chorizo and Sherry

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09/04/2022

Venison Solomillo with Cabrales Sauce, Spanish Chorizo and Artichoke Lentils and Gambas Al Ajillo

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09/03/2022

Salt and Pepper Lobster and Biang Biang Noodles with Pea Leaves

08/28/2022

Tri-Tip with Cabrales Sauce, Smashed Potatoes Bravas and Fried Baby Artichokes

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08/15/2022

Spicy Sesame Noodles with Ahi Poke

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08/11/2022

Shrimp Albóndigas in Chipotle Tomato Sauce with Grilled Cauliflower

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08/09/2022

Smoked Marlin Stuffed Tomatoes with Roast Salsa Verde

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08/09/2022

The Beauty of the Dying of the Light

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08/05/2022

Salt and Pepper Crab. Is there a better way to eat the crustacean?

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🌶

08/01/2022

Pan Roasted Duck Breast with Sour Cherry and Red Wine Sauce and Rice Pilaf

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07/18/2022

Pork Belly Adobado with Avocado Pineapple sauce and Black Bean and Corn Sope

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07/13/2022

The Purple Gecko may have been born as something of a joke but it’s turned into a really good drink.

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07/10/2022

Tamales of Duxelles and Corn with Black Bean Sauce and Roast Poblano Crema

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06/21/2022

Chicken Pozole Verde. North of the border this may not be what most folk think of when pozole comes to mind. But this version hails from Guerrero though it’s found around Mexico and at my house in Baja!

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06/09/2022

My latest cover article for the San Diego Union-Tribune Food section is about the fall and rise of tuna in San Diego (and what you can do with those cans). https://enewspaper.sandiegouniontribune.com/desktop/sdut/default.aspx?edid=a1aa943c-9e71-456e-badd-0b3ad73d8cef

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06/04/2022

Roy Choi-style Korean Beef Shank Tacos

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05/27/2022

Sous-Vide Ribeye Steak with Pasilla-Tomatillo Salsa, Avocado Mousse and Fried Red Onions

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05/26/2022

Hearts of Palm, Crab and Arugula Salad

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🦀

05/20/2022

Roast Salmon Steak with Mustard-Dill Sauce, Asparagus Risotto and Purple Artichoke

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05/13/2022

Grilled Venison and Arugula Salad with Point Reyes Blue Cheese and Kidney Beans.

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05/07/2022

Dive into Chicken Tinga

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04/28/2022

Menudo Colorado is pretty much my top go to dish for Sunday breakfast south of the border

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04/17/2022

Smoked and Pulled Lamb Shoulder with Seared Tomatillo. It’s a dish loosely inspired by my favorite one at ’s in th Valle de Guadalupe. It is a simple dish with very complex flavors. One critical ingredient is this one: time.

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-baja

04/12/2022

San Diego Food & Travel Blog updated their address.

San Diego Food & Travel Blog updated their address.

04/12/2022

Pan Roasted Duck Breast Adobada with Green Garbanzo Beans

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03/22/2022

Oyster, Shiitake and Cremini Mushroom Mixiote. This is the type of Mexican food that made me fall in love with Mexican food in the first place.

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03/16/2022

Choros Baja Med. Contemporary Baja cuisine’s take on a Mediterranean classic using ingredients Baja does well, this time with some Southeast Asian touches.

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03/14/2022

Grilled Quail with Red Mole and Huitlacoche and Pea Risotto

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03/12/2022

Sous Vide Venison Backstrap with Red Mole, Israeli Couscous and Grilled Broccolini

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03/08/2022

Creole Corn and Crab Soup

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03/06/2022

Tiradito of Hamachi with Roast Beets and Corn

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03/01/2022

Tostada of Smoked Eggplant, Mushrooms and Fresh Herbs. This dish was inspired by one I loved at a restaurant dinner she put on in conjunction with @24.suns. Their collaboration was so seamless that I could not tell you who came up with the dish in question (https://www.instagram.com/p/CaR_eVclB0I/). I was in love with those flavors and wanted to look for ways to play with them in a Mexican idiom.

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#herbs -baja #recetassaludables

02/25/2022

The Hollow Men

Mistah Kurtz-he dead
A penny for the Old Guy

02/16/2022

My article on dashi in today’s San Diego Union-Tribune, featuring some of the wisdom of William Eick and inspired by his restaurant, Matsu in Oceanside.

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02/13/2022

Marjorie Taylor Greene Gazpacho with Cherry Tomatoes, Salmon Caviar and Fennel Frond.

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02/12/2022

Beef, Pork Belly and Celery Root Shepherd’s Pie

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02/08/2022

Pan Seared Black Cod with Baby Artichokes and Brown Butter Vinaigrette. It’s California on a plate.

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Pan Seared Black Cod with Baby Artichokes and Brown Butter Vinaigrette. It’s California on a plate.

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