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Celebration and Homage at Misión 19 5th Anniversary Dinner

There was something different about Javier Plascencia this night.  This was not the picture of the face of “BajaMed” to which we’d become accustomed from television, in the press and at restaurants and...

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RECIPE: Pressed Lamb Shank “Birria” | Roast Garlic Puree | Brown Beech...

I have written about birria often (e.g. http://sdfoodtravel.com/badass-kosher-jewish-mexico-its-not-an-oxymoron/). There is no single classic Mexican dish that has more captured my imagination. It is a...

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CHEF’S ROLL FEATURED CHEF: Roberto Alcocer

Chef/Owner Roberto Alocer at MALVA Cocina de Baja California in Valle de Guadalupe, San Antonio de Las Minas, Ensenada, Baja California MEXICO.  The full article is at...

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MEDIA: SD Food Travel joins Chef Karl Prohaska for a Shot and a Beer

Karl Prohaska is a comedian.  No, hang on, he’s a Chef.  A funny one, but a Chef (Executive Chef and General Manager of the Mad House Comedy Club in Horton Plaza).  Or maybe he’s a tasty comedian....

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WORLD FARE: Great tortas and tacos but no hot dogs

About the only thing you can’t get at North Rosarito Beach’s Sunday Mercado Sobre Ruedas “Los Panchos” is the thing for which they appear to be named: hot dogs. You can get backpacks, jeans, toilet...

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RECIPE: New San Diego Fish Tacos Old-Style — Whole Salt Baked Sheepshead...

When many think of food and San Diego it is the fish taco that first comes to mind. That’s odd considering that what we know as the fish taco originated south, not north, of the border. The real reason...

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WORLD FARE: Beyond Bourdain at Sabina’s Restaurante

Sabina Bandera was about to come in from the cold. It was May 28, 2012, the night Anthony Bourdain’s No Reservations Baja episode aired. She was about to become famous, even if Bandera didn’t know it...

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WORLD FARE: Eating Nemo at Tacos Nemo

It’s well settled fish tacos neither originated in San Diego nor emerged from Ralph Rubio’s head like Athena from Zeus’. Nor is it likely they originated in San Felipe where Rubio found them on a 1974...

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WORLD FARE: The passion of Doña Esthela

You never forget the first time—I certainly didn’t—and you always want it to be that way. It rarely is. So it was for me with the real Mexican food I’d been privileged enough to taste as a child. Those...

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WORLD FARE: Time traveling on a boat of romaine at Caesar’s Restaurante

When the successful restaurant group Grupo Plascencia bought Caesar’s Restaurante Bar (Av. Revolución at 5th, Tijuana), it certainly wasn’t predatory business opportunism. It was a bet on Tijuana’s...

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THE ART OF SPOONING: Poke and Ceviche: Dishes or Concepts? (Part 2, Episode...

Here is the second part of Michael and Sheen’s discussion with Nino “Neens” Camilo and Juan Carlos Récamier about poke and ceviche and their role in today’s food scene. The Podcast audio is now...

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THE ART OF SPOONING: Seven Days in the Valle de Guadalupe…all in Two Half...

In Episodes 20 and 21 of The Art of Spooning podcast — Seven Days in the Valle de Guadalupe…all in Two Half Hours — Michael and Sheen discuss the Valle de Guadalupe, Baja California and the new cuisine...

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WORLD FARE: The return of a king of seafood

They look like dinosaur toes but taste like the sweetest clams you’ve ever had with just a hint of lobster tossed into the mix. At worldwide prices around $80 per pound they can be the most expensive...

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THE ART OF SPOONING: Zorro Blanco y Zorro Negro do the Valle Food & Wine...

In Episode 32 – Zorro Blanco y Zorro Negro do the Valle Food & Wine Fest, Part 1 — Michael and Sheen talk with Fernando Gaxiola and Andrew Spurgin about the Valle Food & Wine Fest and more....

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WORLD FARE: Do San Diego tacos really suck? Part I

A few years back I claimed, “The Taco Stand is proof that San Diego tacos suck.” Hyperbole? A tad clickbaity? Maybe. Have I never enjoyed a good taco in town? Sure I have, but I stand by the notion...

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WORLD FARE: Morocco meets Mexico at Medina

Located just under the name on the façade of Medina (2850 El Cajon Blvd.) are the words “Moroccan Baja Kitchen.” That same billing is on the North Park eatery’s website and most articles about the...

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