Author Archives: Foodie Remo
Newport Beach: A Foodie’s Delight
During Easter weekend my wife and I decided to take a short road trip up to Newport Beach, California to most of all, escape the routine. I’d been there once when I was 12 and wasn’t really expecting much other that enjoying some down time. I remember it being a very beautiful quiet town surrounded by sailboats and breathtaking homes. I was pleasantly caught off guard by the extensive variety of dining choices and indeed coming across one of the best relaxing culinary experiences of my life thanks to these three places: The Crab Cooker, Gulfstream and Javier’s. Read the rest of this entry
Jiro Dreams of Sushi
I rarely talk about movies; Of course I like to go, and have some popcorn and a soft drink. But in general, I don’t talk much about them, even more so I don’t write about them. But as a lover of food, I had to talk about this one.
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THE MEXICAN, THE SOUTH AFRICAN AND THE FRENCH BISTRO.
The title might be a little peculiar, but so are the circumstances of my last French dinner. In a quaint part of Tijuana called “La Cacho” a neighborhood where there are beautiful houses with the smell of old money (that’s a good thing). There is a house on a corner that has been there for decades, a beautiful little house that a young couple, Susan Monsalve and Ryan Steyn converted into a French Bistro, “L’escargot”. Now this is a food blog so I won’t get into the romantics, but yes a beautiful Mexican girl met a South African born and raised boy and they ended up in Tijuana. And that’s when it became exciting for all foodies in the region.
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Food and The Republika: What makes the difference?
There is a little Greek place near my office in San Diego; I love to eat there. Nothing fancy, it’s like a fast food Greek place but with better tables. What I find really interesting is that the owner knows his customer and caters to them in a very subtle but great way. Probably half of his customer base is Latino not so common for a Greek place. When you go up and order your gyro or your spanakopita it comes like any other place, but there is a little section right next to the napkins that has a variety of Mexican salsas and an assortment of jalapenos and serrano chilies in various preparations, typical of a Latin meal. Now the thing is that if you aren’t Latin or used to eating these spices you would never notice that they are there. That subtlety in service caught my eye and I had to talk about it. The man in charge knows his customer and knows what makes the difference. Read the rest of this entry
The Mini Microbrewery
Oh how we’ve heard about micro breweries, they’ve been popping up all over the world. And some have amazing beer and some not so much. Even the big corporate breweries have become interested and in some cases bought into these micro alcoholic phenomenons. But there is something else going on in the world of beer making. A relatively new trend that I’m going to call the mini microbrewery, some people like the name nano brewery. I like mini micro. Typically a micro brewery is described as a brewery with a production less than 15,000 US beer barrels a year. So of course it falls into that category, but when we’re talking of just a couple of hundred barrels a year for me it needs a new name. Working with limited funds and limited space they produce the most amazing beers.
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Culinary Discovery At The Old Tijuana Race Track
When we think about a casino restaurant, we think about Las Vegas, the great culinary offerings of master chefs. One delicious dish after the other and after dinner you just want to scream TAKE MY MONEY, PLEASE! Any foodie has been there.
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The Best Meal You’ve Ever Had.
They say that when you’re asked a question the first things that comes to your mind is the absolute truth. I’m not a psychologist but I think its right.
A few months ago I was at a dinner party with friends, and somebody asked, Whats the best meal you’ve ever had? As soon as they asked I knew the answer: Cerveceria Catalana in Barcelona. I don’t really know if it was the cooking, the place or the service; I just know that it was the first place that came to mind, because I truly wished I was sitting there at that moment.
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The 3:00 am Taco
Most of us have experienced that out of the club at 3:00 am hunger. You have had a night out and you’re on your way home , you just want to eat something. And Lord knows I’ve experienced it all. From the 24 hour diner to the don’t really know what’s in it street food. Everybody in the world does it. I’ve been out late in many places but for me going back to my roots. Theres nothing like that 3:00 am Taco.
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The Art of Culinary Arts
The expression of human creative skills and Imagination is the definition of Art.
Last Friday I received a dinner Invitation by the International Wine and Food Society (IWFS for short) Mexico Chapter, at the Culinary Art School of Tijuana. It became one of the most surprising meals I’ve ever had. I felt compelled to write about it. The school, the food and the people bring out the art in Culinary Art. Read the rest of this entry
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