Local Wally's Blog to San Diego

Bon Appetit Magazine Does Fried Chicken Right

2012-02-02T08:57:00.000-08:00

I chase recipes. I get on these kicks where I have to figure out to make the best of something, whether it's smoked spare ribs or kung pao chicken. And while I've been able to crack the code on most recipes I've gone after, fried chicken has eluded me. That's why I was so excited to see a giant fried chicken drumstick on the cover of Bon Appetit magazine.

Looking good!

Is there such a thing as gourmet fried chicken? Mom's have cooked fried chicken for generations and there was nothing to it. The old school recipe was 1) cut up a chicken, 2) dredge in flour, 3) fry until done. Well, try that recipe and I guarantee an epic fail! Somehow the fried chicken scrolls were lost and the gene destroyed. Fried chicken went from a Sunday standard to a fast food mess. Now don't get me wrong, I love KFC and will even stoop to supermarket fried chicken and as recently as five years ago was seen with - gasp - Banquet frozen fried chicken. But none of it was as good as Mom's.

The recipe I've gone to in the past couple of years is from Giada, the FoodTV chef with the big head and big boobs. It's a lemon and olive oil brine'd chicken called Pollo Frito and it's pretty darn good - but it's not traditional fried chicken. And, sorry Giada, but it fails the next day crunch test, turning all soggy and a touch greasy after cooling down. Nonetheless, it's a good alternative and cool to serve up fried chicken with wedges of lemon. We've also tried Thomas Keller's (of The French Laundry) fried chicken recipe, the one that has people forking out $55 a plate for, and thought it was a lot of work for rather ordinary results. Of course, I'm NOT Thomas Keller so it was probably more my fault than his recipe. So let's try this one from Bon Appetit.

BON APPETIT SKILLET-FRIED CHICKEN

2 Tbsp kosher salt, divided
2 tsp plus 1 Tbsp ground black pepper
1 1/2 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
One 3 to 4 pound chicken cut into 10 pieces, or equivalent weight of parts (drumsticks and thighs and wings sound great!)
1 cup buttermilk
1 large egg
3 cups all purpose flour
1 Tbsp cornstarch
Peanut Oil for frying (well, I used vegetable oil but if you have peanut, use it)

STEP ONE: Prepare the seasonings
Whisk 1 Tbsp salt, 2 tsp black pepper, paprika, cayenne, garlic and onion powder in small bowl. Season chicken and put in a bowl and cover overnight.

Getting ready to hit the oil

STEP TWO: Get ready to cook the next day
When ready to cook, take chicken out and let it stand covered at room temp for an hour. Pour oil into a 10" to 12" cast iron skillet (not non stick) to a depth of about 3/4 inches. This is critical - you must use some sort of cast iron cooking vessel. I used a Le Creuset "dutch oven" (aka big pot). You need the thick pan/pot to regulate the heat.

Dip the chicken in buttermilk then dredge in the flour. Place chicken in oil and fry the chicken, turning it every couple of minutes. Use a thermometer and keep that oil in the 300 to 325 degree range. Bon Appetit says it will take 12 minutes for thighs and breasts, 10 for wings. Mine took around 18 minutes for thighs and a bit less for the drumsticks. Use an instant read meat thermometer to check for doneness and raw chicken is not good eats, nor is overcooked and dried out chicken. Go for 165 degrees internal temperature and check a couple of places on each piece to make sure it is done.

300 degrees. Note that I did not crowd the pan.

STEP THREE: Fry it up, drink a beer!
Figure it will take you about 20 minutes a batch so plan ahead if you are trying to time out a dinner. You can place the done pieces in an oven at your lowest setting, 175 to 200 degrees, if you want to keep it warm while the others cook.

Not a stock photo but the actual fried chicken I made!

This is it! Super crunchy but without cheating like KFC by adding layers of breading. Not greasy, extremely moist inside and well seasoned. Just as good the next day cold, retaining a bit of the crunch and keeping all of its fried chicken integrity.

A bit of white beans with olive oil and a fresh watercress salad to accompany the fried chicken made a nice, fresh contrast.

FRIED CHICKEN MYTHS BUSTED!

No need to soak in buttermilk overnight! In fact, soaking it is what makes the skin soggy.
No double breading to create the crust.
No salting it right out of the oil. No need as the chicken is already seasoned perfectly before it even hits the oil.

Best fried chicken ever, as Bon Appetit claims? I have to agree with that one, and if you love fried chicken you need to try this recipe!

WALLY LOVES SAN DIEGO! www.LocalWally.com

Save the La Jolla Seals Before the Goons Take Over

2012-01-23T09:09:00.000-08:00

Ahhhh, a lovely day in La Jolla. Where else can you see such beautiful coastline and skies this blue in the middle of Winter? And the waves, huge! I've been coming down to this beach for years just to see the seals. It's nearly pupping season so the beach is full with pregnant moms sunbathing in the warmth.

But who are those guys on the beach? Don't they know that they're not supposed to cross the line?

Why, it's the anti-seal group! This group is made up of a few distinct groups. First, you have the wealthy elitists who believe that this is their beach. They grew up here, they swam here as kids, they want their kids to swim here, and they don't want anyone telling them they can't do this. The second group are, ironically, select divers and fishermen. You would think that divers would love and respect the ocean and its wildlife, but this group is angry that they don't have this launch spot to themselves. They like entering the ocean here and like the elitists, don't want to share. The last group are the anti-environmentalists. These are the ones who believe that this beach is "man made", meaning "for man, not seals". They like to label the pro-seal group as "vegans" or environmental lunatics.

They all share one thing in common. They are all goons who would love it if a seal never set a flipper again on the sand.

There was a lot of propaganda out there from the anti-seal group. Why, did you know that these seals are from Sea World? That is why they are so tame and that's why they don't belong here. Also, did you know that a seal likes nothing better than to be petted on its tummy? And did you know that Ellen Browning Scripps dedicated the seawall to "the children", and that we owe it to dear old Ellen to remove the seals and carry out her vision?

And look, shared use works! People shouldn't be kept off the beach. We should be able to be right in there with the seals because, dammit, San Diego just doesn't have enough beaches.

Idiots. I mean it, these guys are warped.

How warped? What causes someone to pour lighter fluid over charcoal a few feet from the pregnant mom seals? Last year I've seen this same guy light his BBQ a few feet from the baby pups. You wonder what he would do if his wife had a newborn and someone lit a cigar in its face.

More goons! These divers with the spearguns walked right through the seals and chased many of them back into the surf. The surf, by the way, was high and rough so this was not exactly a great diving day. In fact, the Ranger said these jerks entered the water and quickly swam around the wall and exited away from the public. Their goal? To scare the seals back into the surf. Just like the asshole with the fishing rod exercising his right to "share" the beach.

Last year I was attacked by an anti-seal person who overheard me talking to my daughter about how much I loved seeing the seals. This person got in my face and harassed me to the point of me leaving. I didn't go there to debate. I just wanted to see the seals. Because of that I decided to dedicate my latest website, http://www.sandiegohomegrown.com/, to help the seals. SDHomegrown has local music by local San Diego bands, free for the listening. These musicians have donated their time and music to help the seals. The profits from the downloads goes to La Jolla Friends of Seals, a non-profit charity dedicated to preserving this special part of San Diego.

San Diego, it's time to do something! Don't assume that the pro-seal group will win. In fact, the pro-seal group is getting smaller all the time due to the tiring antics of the anti-seal group. But you can help the seals! Write a letter to your newspaper, email the Mayor and tell him you support the seals, tell City Council member Sherri Lightner to stop pandering to the anti-seal group and uphold the voice of the people by protecting the seals. Don't assume that someone else will save the seals or the next time you come to La Jolla, you might see the two anti-seal fat chicks on a beach towel instead of the seals. That would be ugly for sure.

Thank you San Diego.

LOCAL WALLY LOVES THE SEALS AND LOCAL MUSIC: http://www.sdhomegrown.com/
LOCAL WALLY LOVES SAN DIEGO: http://www.localwally.com/

Good Eats at the Carnitas Snack Shack

2012-01-21T11:20:00.000-08:00

It seems like everyone today is a foodie - ugggh, how I hate that term, perhaps even worse than I hate the term "food blogger". There are a lot of fake food critics out there, people who come on like experts but don't have the credentials or experience to back themselves up. So when I read a food blog recently that claimed the food trends that were over were bacon and pork belly, two of my favorite ingredients, I rushed down to the newest eatery in San Diego that focused on both.

The Carnitas Snack Shack is a tiny, unassuming "restaurant" on 2632 University Ave in North Park. It's hard to find but the trick is to look for the giant pig on the roof.

Now don't let the exterior and location turn you away. I know it looks like a refurbished Porkaberto's or something but just wait. You order at the front window.

I love it! Nearly every item has some sort of pork in it. I also love that there's nothing over $9. So hard to decide, but in the end I ordered the Pork Sandwich.

While the front of the restaurant looks like a dive, the back is positively elegant. It's an open seating patio and a pleasant surprise. Now I always second guess my decisions when it comes to food so I started thinking I should have gotten something more exciting, especially when I saw some of the incredibly creative food coming out of the kitchen. The ribeye steak sandwiches were steaming hot and looking absolutely stunning on their cheddar toast and the gal next to me had some sort of crazy tower of pork. I was starting to fear that my pork sandwich might be a boring pulled pork deal. But here it comes!

Whoa! Is it my birthday? This dang sandwich ($9) wasn't what I was expecting It has a crispy fried pork tenderloin on the bottom, some pulled pork in the middle, and tons of crunchy bacon on the top. The bun was nicely grilled to provide even more texture, and the sauces and relish accented the flavors nicely. How good was it?

Pretty damn good! In fact, this might be one of my favorite food bites of the past year! It was creative, sure, but unlike other places where they just put tons of disparate ingredients together and call it gourmet, this sandwich wouldn't be out of place at George's at the Cove's Ocean Terrace. It was honest, it was delicious, it kicked ass. And the tiny dish of corn was a sweet contrast to the savory goodness.

The fries ($2.50) were very good, decent, with a nice dusting of spices. The housemade catsup was less successful, a bit lacking in flavor, but I saw on their website that they also have aioli and that might be the ticket next time. But I sure like how they serve them up in a paper bag with their pig logo stamped on the front. It looked homey and gourmet at the same time.

My buddy ordered the carnitas tacos and had equally rave reviews. Look at them - the pork is moist and succulent, the guacamole fresh, and both tacos stuffed to the top. If you can find a better way to spend $7, let me know.

The Carnitas Snack Shack is open from noon to midnight everyday except for Tuesdays. With food that costs just slightly more than fast food but tastes better than some gourmet restaurants, the Carnitas Shack is destined to become a San Diego local favorite. Get here for lunch, get her for a cheap dinner, get here after you grow tired of the bar scene, just get in here!

WALLY LOVES YOU: www.localwally.com
WALLY LOVES LOCAL SAN DIEGO MUSIC: www.SDHomegrown.com
WALLY LOVES NAPA: www.NapaTouristGuide.com
WALLY LOVES SONOMA: www.SonomaTouristGuide.com
FACEBOOK WALLY: http://www.facebook.com/localwally
TWITTER WALLY: https://twitter.com/localwally

Cheap Eats & Cheap Beer in San Diego

2012-01-15T08:51:00.000-08:00

Beer tasting? In San Diego? Whatcha talking about?

Well, San Diego has a vibrant local microbrew scene, and I'm not just talking about the massive Stone Brewery in Escondido/San Marcos. All around the county are small breweries, tucked away in industrial parks and serving up their eclectic suds. The other day I happened to be at Iron Fist in Vista. This is one of many little breweries in the same area, which is cool as you can visit a few in the same afternoon.

Look at this crowd! Fun, lively, but well behaved. Unlike Temecula "wine" country where some of the quality is questionable and the crowds often unruly with drunk bachelorettes, San Diego's beer scene is a "don't tell anyone how much fun we are having" local secret. At most places you can get taster glasses, 4 or so typically for $5. And if you don't know what to order, just tell them you want to taste from their lightest to their darkest beer. You can go beer tasting with a ten spot and have a great time.

But didn't I say cheap food?

A lot of the beer places have food set up outside on Saturdays, which is the busiest day. Sundays are calmer, but harder to find food, so go on Saturdays if you want the best of both. Today there was a tent set up by Red Oven. You'll want to check out their Facebook page to see where they are at on any given Saturday and are definitely worth seeking out. Pizzas are cooked in a wood fired oven (real fire, not like the fake "wood" fire at Pizza Nova) and are $8 to $10. I ordered the Alsatian, which has fresh ricotta, gruyere cheese, caramelized onions, bacon, and topped with parsley and thyme. Want to see it?

Oh man, was this ever good! It was so good that I dropped a piece on the dusty brewery floor and I picked it up and ate it anyway. I haven't done that since the 3rd grade so you know it was good! Super thin and crispy crust, tangy with complex layers of flavors, and perfect with the beer tasters. I was nearly swearing off thin crust pizzas after having so many that had no flavor and no substance, but Red Oven made me a believer all over again.

So think about this - $10 for a pizza for two, $5 for a super good beer (a pint or 4 tasters), and a lively group of people having a good time in an industrial park. Even if you are not a huge beer fan, you have to check out the beer scene to see why San Diego is quickly becoming known as a destination for beer lovers from all over the US. And get that pizza!

LOCAL WALLY'S SAN DIEGO INSIDER GUIDE: www.localwally.com
Coming Soon: DrinkUpSanDiego.com
Save the La Jolla Seals: www.SDHomegrown.com
Napa: www.NapaTouristGuide.com
Sonoma:www.SonomaTouristGuide.com

Cheap Eats in La Jolla? Yes, at Alfonso's Mexican Restaurant

2012-01-10T11:35:00.000-08:00

I've been around the San Diego block more than a few times. I knew Hillcrest when it was a dump, before the fabulous gays took over and made it all cool and trendy. I knew Mission Valley when there were still cows grazing in the grass. And I knew La Jolla when as a college kid I would go there for cheap eats and entertainment. My friends and I used to get the carne asada tacos at Alfonso's in the late '70's, then head across the street to Bratskellar's to sit around their fireplace with a Zombie (a drink, not a date), and then duck over to Chuck's Steak House for some free jazz. Well, Brat's is now George's at the Cove and Chucks is Azul's, but thankfully Alfonso is still there.

I like it that they haven't changed it much since it opened in the late 70's. And here's something else I like.

The chips are solid. They're thick, they're bold, and they crunch louder than a Corn Nut. Look, I've been to too many Mexican restaurants where the chips are light and airy. Give me the crunch! And the salsa, oh the salsa, my most favorite salsa in all of San Diego. Behind it is their house margarita. A small pitcher is $15.50 and one of the best margaritas in town. Think you need to upgrade? Think again. This margarita packs a punch. Here's the recipe:

ALFONSO'S MARGARITA (recipe courtesy of the bartender)
3 parts sweet and sour
2 parts tequila
1 part triple sec
Fresh lime juice

Try it on the rocks with salt, squeeze a bit more lime on top, enjoy. Don't waste your money on the upgraded margaritas here. Even the bartender said that there's no point, not when the house margarita is this good.

BTW, I was watching some dumb FoodTV show where this cooking gal is at a Mexican restaurant and mocking the people eating the baskets of chips and then coming over to their table with a know-it-all smirk and talking about calories and then saying how you should avoid the chips. Well FoodTV, all I can say is pass them chips my way!

Ahhh, carne asada. My first carne asada taco was here, 35 years ago, and I still believe they make the best. Back then you could get 2 carne asada tacos, rice and beans, for $5.90. Well, my wife says this isn't true but I'm pretty sure. Anyway, times have changed and if I ate that much food I would be huge (or dead) so I now order a la carte and get one taco and a side of beans.... and more chips. I love these chips, especially dipped into the beans. Let's take a bite.

Mmmmmmm, the meat has a nice char-grilled flavor, the guacamole is fresh, the double tortilla keeps everything together, this is one great taco!

Of course, Alfonso's has other good stuff as well. I love, and I mean love, their garlic shrimp. They taste like little lobsters and remind me of the days when it was safe to go to Puerto Nuevo. And they have plenty of other seafood and traditional items here, all delicious. But get the carne asada taco. Trust me on this one.

So how much was lunch with the best best carne asada taco, the best chips and salsa, and the best margarita in San Diego? $30.90? What a bargain! Cheap eats in La Jolla is possible - if you go to Alfonso's.

MORE WALLY!

HELP THE SEALS AND KICK THE BAD GUYS OFF THE BEACH! www.SDHomegrown.com
LOCAL WALLY'S GUIDE TO SAN DIEGO: www.SanDiegoInsiderGuide.com
NAPA: www.NapaTouristGuide.com
SONOMA: www.SonomaTouristGuide.com

The Kebab Shop Kicks Gyro's Ass

2011-11-25T15:18:00.000-08:00

I just had a terrific lunch today, so good I wanted to share it with you right now in this quickie review. The Kebab Shop caught my eye a few months ago in the Gaslamp District, right across the street from Cafe Chloe. You know what that means - if you're with your wife, the romance of a French Bistro wins every time over a giant hunk of lamb spinning on a horizontal skewer. Don't even try, there is no way in Hell you will convince your wife to go there.

So how happy was I when a new Kebab Shop opened in my shopping center in Encinitas. Today I am flying solo, my wife back to work to keep us in the Top 1%. So there I was.

The "Döner Kebab" was what I had my eye on. Now I will admit this, I had never had a Döner Kebab before, though I have eaten plenty of gyro sandwiches, which is kind of the same thing - only different.

I got mine with lamb, but you can get chicken or falafel, though I see no point in that. You can also get it in sandwich format, or on a plate, or even in a box like it was Chinese food, but again, why? The sliced meat was piled high on a flatbread that looked suspiciously like a flour tortilla and on went the sauce, the onions, the lettuce, the tomato, and it was all rolled up like, well, a burrito.

For less than $7 you get this giant rolled up meal. But enough staring, let's take a bite and see how it is.

Oh yeah, this is really good. The meat had a good spice on it and the tang of the sauce was just right. I think you could easily split this for 2 but I ate it. All of it. Diet starts tomorrow now. How does it compare to a Gyro? It's better. Way better because there's more meat than bread, plus it's burrito friendly to eat, unlike a gyro where you wear half of the sauce down your arm. Frankly, after eating one of these there is simply no reason to ever go back to a gyro again.

If your experience with shaved meats spinning on giant horizontal skewers stops with places like Daphne's (which I call Crapne's), if you love gyros but hate the mess, if you agree that anything is better if wrapped like a burrito, then get in the car and head over to the Kebab Shop. I love my wife, I love Cafe Chloe, but man do I ever love The Kebab Shop.

LOCAL WALLY MEANS THE BEST OF SAN DIEGO: www.localwally.com

Best Bites at the San Diego Food and Wine Festival 2011

2011-11-21T10:30:00.000-08:00

There's no doubt about it - The San Diego Food and Wine Festival is the best culinary event of the year.

The week long event featuring cooking demos and wine classes throughout the week culminates with the Grand Tasting finale, featuring San Diego's hottest restaurants and over 175 booths serving up wine, beer and spirits. Held each year before Thanksgiving on the Embarcadero Marina Park North, the large grassy peninsula behind Seaport Village, there's cooking competitions, live music, and booth after booth of good stuff to taste.

For three short hours you run around like a chicken with your head cut off pounding down as many gourmet bites and drinking as much as you can.... well I guess a chicken would need a head to do that but you get the idea. I went last year and missed a lot of good stuff, so this year I came in with a strategy. My plan was to race around the entire event and only grab stuff that looked outstanding the first time around, then go around again to taste the wines, then back one more time to try everything else. But this plan got shot to hell the second someone handed me a crab claw.

A stone crab claw slightly larger than a baby's arm with a spicy remoulade sauce stopped me dead in my tracks. And then I got distracted and my strategy started to unravel. All around me was great food and wine. How was I supposed to pick the best when everything looked so darn good?

See what I mean? This isn't some crummy "Taste of Downtown" event where everyone is serving up pasta with marinara sauce, these are gourmet bites like this veal cheeks and tongue. What? You've never tasted veal tongue? Well baby, you haven't lived until you've put a veal tongue on your tongue. So tender, so tasty, you forget that it's a slice of tongue and instead just push your way back into line to get another piece.

That's what's so cool about this event. The foods are not your run of the mill freebies. They're the sort of thing you see on a good menu and wonder if you should go for it. Well, let's go for it!

This might look like a standard piece of short rib but this one is wrapped with a fig and served with slices of nuts. Needless to say it was delicious, a nice mix of savory and sweetness.

Behind the scenes you can watch the chef's preparing the food like this is a Top Chef competition, only here you don't get the mean bald guy ripping on the food. But how could he? With food this good, even the meanest TV chef judge would be raving.

And Local Wally wasn't the only celebrity there. Look, that's Sam the Cooking Guy! I could tell he was trying to get over to me to take my picture, but I quickly took off the other way because I didn't want to cause a big scene - you know, Sam and Wally in the same spot and everyone trying to get our autographs and stuff. Besides, I smelled pork. On a BBQ!

Oh my gosh, the pork was succulent and rich and fatty and crispy and oh so damn good. I'm guessing it was slow cooked pork belly. I could be wrong, but there was nothing wrong with this pork.

Of course, there were plenty of wines to taste along with vodkas and beers and just about everything else. Now I know that San Diego has a vibrant beer scene and a lot of the breweries were there, but how can you turn down a Stella where you get to keep the glass? I felt like Homer Simpson guzzling down the beer so I could get back in line to get another free glass. What? Pour the beer onto the grass instead of drinking it? Are you kidding me?

As for the wines, wineries from Napa to Paso to Temecula were represented with some very nice selections. Just like the food wasn't like the crummy free samples at Costco, the wines were equally top notch and you definitely got your moneys worth with the tastings. The big surprise to me were the wines from Baja, which turned out to be way better than I ever imagined. Of course, I was drunk by this point so who really knows? As for the Pomegranate wine, well, you decide for yourself on that one.

But let's get back to the food, like this wonderful piece of hamachi with a bit of spicy vodka, which had to go down as one of the best sushi bites ever. After this quick bite, I decided to troll the event and find more seafood bites. Luckily, I didn't have to go far.

Harney Sushi, one of San Diego's hottest and most revered sushi restaurants, was serving up a spoonful of delight.

And Busters from Seaport Village, a place that most foodie's have ignored, knocked it out of the park with their Ahi Poke on top of seaweed salad. This was so good with the soy and sesame oil flavors mixing with the ultra fresh fish. I WANT ANOTHER NOW. Busters, you rock dude!

Now I love scallops but rarely cook them at home because they can get so expensive. So you know I was happy to find so many booths with scallops on their tasting menu. Look at it - a thing of beauty, a nice sear, the attention to detail, the.... Hey, where did it go?? Sorry, I ate it. Don't worry, there's more. Unlike La Valencia's Sky Room where they served me one scallop as an entree, you can eat as many of these as you like. And I like them! A lot!

Blue Point Coastal Cuisine always seems to have something interesting going on. What is this chef making? Is that a jar of foam?

Look, a bit of shrimp and pork belly topped with foam and a little syringe with sauce that you shoot into your mouth. It's not exactly first date food, if you know what I mean. But it was darn tasty and loads of fun.

Three hours goes fast when you're having this much fun. As the bottles of port were put away, the last scallop dropped, the final fillet sliced, I realized I had missed an entire row of booths! And I missed the cooking competition! But I did get to sit on the grass with friends and laugh as we sipped what was described as a "life changing" basil leaf Acai gimlet, which turned out to be true. This event was a good reminder that life really is good.

You don't have to be a big foodie or a wine connoisseur to love this event. But if you've read this far, you need to get to the San Diego Wine and Food Festival next year. Make it your new holiday tradition and I'll see you there.

LOCAL WALLY'S GUIDE TO SAN DIEGO: www.localwally.com
NAPA: www.napatouristguide.com
SONOMA: www.sonomatouristguide.com
LOCAL SAN DIEGO MUSIC: www.sdhomegrown.com
COMING SOON: SAN DIEGO BEER AND WINE GUIDE www.DrinkUpSanDiego.com

The Search for the Perfect French Fry is Over!

2011-10-24T08:54:00.000-07:00

Darn good fries at Blind Lady Ale House on Adams Ave. - but are these the best?

I love fries. Seriously love them. When I go to a restaurant if the entree says "with fries" I have to get it. It could be donkey butt "with fries" and I would want it.

I've searched the world for the best fries. Here's a short list of San Diego's notable spuds.

Third Corner, Encinitas: A-
Comments: Nice, thin and crispy with some Parmesan cheese sprinkled on top, which is good but sort of bugs me.

Cafe Chloe, Gaslamp: B+
Comments: Really great thin fries, but they get deducted a half point because you have to pay a buck extra for the dipping sauces now.

Islands, Various San Diego locations: C-
Comments: I don't understand why fries that look so good have no flavor. They look like hand cut beauties, but taste like cardboard.

In N Out: B
Comments: Like Mom used to make, which is both good and bad. I do love the flavor, but they can get a bit limp at times because they don't double fry them.

So I love fries, but I also love beer and San Diego has a ton of local breweries, like Lost Abbey in San Marcos. I found myself surrounded by a bunch of little glasses of beer but something caught my eye. What is that??? French Fries???

Yes, right outside the brewery on Saturdays is a food stand called Belgium Delights. They make things like waffles and brioche, but it was the fries that were getting all the attention. These are not French fries but rather Belgian fries, double cooked for a creamy interior and a super crispy exterior. Served with Aioli, a garlicky mayonnaise based dipping sauce. OK, catsup if you want it, but why would you with fries this good? One crunchy bite and I was sold. These are great fries, on par with the best I've ever had. They're cooked to order, rendering each order hot and fresh, and there ain't nothing better than a French Fry right out of the oil.

Best fries in San Diego? Absolutely! The crispy crunch, the creamy texture inside, $4 gets you a small cone that's big enough to share, but $6 gets you a large that let's you share without those mean thoughts in your head about how the person next to you is eating all your fries. My only sadness was that I'd have to wait another week to get them.

But wait! The next day I found myself at the Leucadia Farmers Market, open every Sunday from 10 to 2. Whoa, look whose here! It's a dream come true! Need. More. Fries.

OK, yes, I ate half of them before I remembered to take a photo but that's how good these are. Look at them, all crispy, golden brown and delicious!

And here they are, the people behind the Best Fries in San Diego. You see them, you should bow down like Queen Elizabeth is looking you straight in the eye and say "One large order please, with aioli sauce". And don't hesitate - go to Lost Abbey on Saturday, go to the Leucadia Farmers Market on Sunday, go get these fries! You won't regret it.

Thank you Belgium Delights. There's a special place in heaven for you, right next to the deep fryer. I'll be first in line. Every day.

More Wally at www.localwally.com
Visit Napa and Sonoma the Wally way! www.napatouristguide.com and www.sonomatouristguide.com
Listen to Local San Diego music at www.SDHomegrown.com
Coming Soon! The San Diego beer and winery guide at www.DrinkUpSanDiego.com

A Night at the Temecula's CRUSH

2011-09-12T08:47:00.000-07:00

If someone tells you that Temecula is just like Napa, the polite thing to do is to smile and nod and turn your head before you roll your eyes. Because Temecula is not like Napa, not even a tiny bit. Whereas Napa is old and established and considered by some to be the wine making capital of the world, Temecula is young and new and still finding its way.

Is this a scene from Gunsmoke? No, just a typical sight in Temecula.

And there I was, sitting in the front row in front of Temecula's top wine makers hoping they don't know who I am. I'm guilty of mocking some of their efforts, but come on, sparking wine that tastes like a Chinese almond cookie? And I've been there on the weekends where drunk bachelorette parties burst into the tasting rooms shouting "whooo hoooo" and drinking their wines like a Jager shot. No, Temecula is definitely not just like Napa.

But don't tell these guys.

I must admit, after listening to them talk passionately about Temecula wines for an hour, I finally get it. Wine making is an art, a way of life, but you still need to pay the bills. So if sweeter whites are the ticket, the gateway wine to more serious reds, then give the people what they want - hopefully without compromising the art. That's what Temecula is all about, producing a large variety of wines for every level of wine drinker. Over the years the wines have gone from meh to a level of surprising sophistication. Seriously, if you haven't been for a while it's time to go back and taste!

Once a year Temecula holds an event called CRUSH at the Monte De Oro Winery. With over 30 wineries pouring their best and local restaurants serving up gourmet foods, this has to be one of the best food and wine festivals in Southern California. It's a great way to sample all the wines in one place and the sold out event wasn't so packed that you felt like you were at the Del Mar Fair.

I asked for a glass of sparkling wine and they all jumped to attention! Gee, thanks!

The main event is held outside on the gigantic patio with sweeping views of the vineyards. Local restaurants like Rustico served up their specialties, like this killer Mac N Cheesy thing that was rich and creamy and crispy on top and, well, incredible. And unlike a lot of food fests where the serving size resembles a CostCo sample, tastings were generous. And best yet, the lines moved fast so you rarely found yourself without a plate of food or a full glass of wine.

Let's see some of the food highlights.

What is that? The Creekside Grill at Wilson Creek Winery was cooking up these monster pork ribs. I sort of assumed they would be cutting these up into tiny bites, but look at the final plate.

Da-yammm! This was an entree sized sample and was melt in your mouth deliciousness. I knew I had to pace myself but I couldn't resist. Gone. What's next?

Meritage at Callaway did a terrific Asian dumpling, a cross between a won ton and a potsticker with a modern touch. Nice.

Let's stick with the Asian theme and go with a bit of ahi poke on top of a crispy won ton skin with some tangy slaw from the Lazy Dog Cafe, one of my favorite bites of the evening. I ate four of these, the ahi gloriously fresh and inviting.

Ummm, what is this? A scallop with bacon? Gimme, gimme. I gobbled these up like the Donner Party finding an old friend. In fact, I loved these so much I forgot to take notes on who made these. Please forgive me, I was hungry and these were sweet and succulent and oh so tasty. Whoever you are, thank you. These scallops were every bit as good, if not better, than what I've had in many upscale and ultra expensive restaurants. One more?

The restaurant at Ponte Winery was responsible for the beef carpaccio and a dessert of cheesecake with cherries with a consistency of creamy yogurt, both big winners. I ate two desserts, and I usually don't like desserts so you know this was good.

Here's a weird one. Temecula Catering was wowing the crowd with this simple yet elegant dessert, a bit of molecular gastronomy with a compressed watermelon and a shot of oil and balsamic vinegar on top. You shoot it in like this -

And then you pop it in your mouth and say "Ummmmmm, wow, ummmmm." Later that evening they did something even crazier. Let's see.

It's creme brulee on a stick! The lines were long for this one and it was fun to see all the adults looking like happy little kids as they were handed their sucker. And yes, it really tasted like creme brulee. And you keep the stick!

All in all, CRUSH was a terrific event and quite a bargain at $65. Wine lovers like myself found more than a few new wineries to check out and no one left hungry if the stacks of empty plates were any indication. In the end, who cares if Temecula isn't just like Napa? Maybe being San Diego is good enough. It was for me.

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WALLY LOVES SAN DIEGO: www.LocalWally.com
WALLY LOVES WINE: www.NapaTouristGuide.com and www.SonomaTouristGuide.com
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Coming Soon! San Diego Brew and Winery Guide

The Other White Meat: My Slow Cooked Pork Belly Adventure

2011-09-03T08:13:00.000-07:00

"Dude, that sounds gross!"

That was the reaction of my co-worker when I told him I bought a chunk of pork belly. "Bill" (not his real name - or is it?) eats a lot of interesting stuff but doesn't cook, so I could understand his apprehension. After all, pork belly sounds a lot like cow's head or sheep throat or any other number of unappetizing descriptions. I had never cooked it before but have eaten it in restaurants and been noticing more and more high end restaurants treating it like it's the new foie gras, meaning a trendy expensive ingredient, so when I saw it for $2.99 a pound, I had to get it.

So this is it. And look, it looks a lot like bacon! That's because bacon is made from pork belly. See, sounding better already. So let's cook this thing and see what it's all about.

STEP 1: Score the "rind" (aka pig skin) deep enough to cut through but not so deep as to hit the meat. You'll need a sharp knife as cutting through the skin is sort of like cutting through a football. I have a pretty sharp knife but wished I had sharpened it before I started, so there's your first tip.

STEP 2: Coat in olive oil and liberally sprinkle Kosher salt and pepper. Yeah, Kosher salt. I know.

Put the slab of pork belly on top of a bunch of onions and add some water to the bottom of the pan to keep things moist as well as keep the dripping fats from burning. Now some recipes suggest you can make gravy out of the "drippings", but the drippings are 99.9% fat. I figure this dish has enough artery clogging fat in it so decided to skip the gravy and let the ingredient shine, as they say on all those cooking shows. So another tip - if you decide not to make gravy, line the pan with foil to make clean up easier.

STEP 3: Now pop it in the oven at 320 degrees for a total of 2.5 to 3 hours. Set your timer for every half hour or so to check to make sure the water hasn't all boiled out. How much water? A quarter to a half inch is fine. If you have a nice bottle of pinot noir, open it and have a couple of glasses. That's what I did.

Here's what it looks like out of the oven. You know it's done when the skin goes "thunk, thunk" when you tap it with a fork. It should be solid and crunchy. Don't toss those onions - pretty damn tasty, just don't let your guests see them sitting in all that fat. In fact, don't let your guests see any of this! It might freak them out.

We decided to go Southern California healthy with the rest of the dinner and oven roast some vegetables - carrots, turnips, fennel, potatoes. We were going to make mashed potatoes but that pinot sort of gets away from you and before you know it the pork was nearly done so cutting up the tots and tossing them into the oven with the rest of his veggie friends was just too easy to pass up.

Now pork belly is pretty rich, which is a nice way to say that it's fatty. You don't need a lot of it to feel satisfied, and quite frankly, too much of it and your stomach might be asking what they hell were you thinking. So let's plate this up restaurant style.

OMG, a bite of golden deliciousness! The pork is melt in your mouth succulent, the skin a contrasting pop of crunch, is this the best thing I've eaten in a month? And look, a touch of finishing salt, how elegant! Thomas Keller suggests small bites like this and serves it as an appetizer, which is probably wise. But I thought I'd plate it up my way.

Crazy good! The meat doesn't taste fatty at all. When I first started cooking this I was thinking it would be 50% fat, but the meat sort of plumps up and the fat, well, let's just say it cooked off to make everyone feel better. Let's see the other plate.

I mean, seriously, doesn't this look outrageously good and restaurant quality? $28? $32? How about five bucks for the entire pork belly? And cooking it was only slightly more difficult than boiling a hot dog. So there you have it, a not so adventurous pork belly adventure. You want to impress your foodie friends, cook this dish. The hardest part it getting the nerve to buy the pork belly.

So let's recap -

HOW TO COOK A SLOW ROASTED PORK BELLY

Ingredients: 2 pounds pork belly, 1 onion, kosher salt and pepper.

1. Score skin of pork belly to cut through it, but not all the way into the meat. Make scores about 1/4 to 1/2 inch apart. Pat dry.

2. Rub olive oil all over meat and then massage Kosher salt and pepper into it, getting into the cuts of the skin.

3. Place on top of cut onions and add water to the bottom of the tray.

4. Put in oven for 2.5 to 3 hours, checking every half hour to make sure the water hasn't all evaporated. It's done when the skin is all crunchy (tap it with a fork to check).

5. Slice it - easiest to slice by turning it upsidedown and cutting through the meat first, then crunching through the skin.

Enjoy!

Local Wally's San Diego Guide: www.localwally.com
Coming soon! Local Wally's Guide to San Diego Breweries and Wineries!

Searching For Good BBQ in San Diego

2011-08-02T09:25:00.000-07:00

THE PLACE: PHIL'S BBQ

THE VIBE: PACKED HOUSE, LINES OF PEOPLE

THE COST: REASONABLE, <$20 FOR COMPLETE RIB DINNERS

People can get religiously fanatic when they talk about BBQ. There's the sweet, smokey tenderness found in Kansas City. There's the spiced rub dry style of the Carolinas with its simple tangy vinegar sauce. There's the sauce-less beefy ribs of Texas - don't ask for sauce or they will kill you. Whether it's pork spareribs, giant beef ribs, or a tender brisket, BBQ has one thing in common - it's cooked low and slow over the sweet smokiness of hickory or fruit tree wood.

Of course, this is San Diego and this is Phil's BBQ, the"as seen on FoodTV" BBQ joint that's often called the best in San Diego. But could it stand up to the ribs I've been lucky enough to sample across the country, or will it fail like a fish taco in Memphis? Let's get in line and see.

Here's the drill. You line up outside and wait like this is Disneyland on a holiday weekend. The hostess doesn't show you to the table, she points at a cash register where you order and pay and then hunt for an open spot. Those in the know know that you can grab a place at the bar to the left and skip the line, and those coming during rush hour know that you can call in an order and skip to the front to get your food to go. BBQ at the beach? BBQ in the car? Why not, especially if you're on vacation and it's a rental!

Now I told you I've been lucky enough to sample some great ribs across this country. Kansas City style is what most people think of when they think ribs - meat smothered with sauce. Now purists argue with that, but purists will be taken aback by something else here at Phil's, and that's that they don't use smokers.

Say What?

That's right, unlike just about every other BBQ joint in the US, Phil's grills their ribs over mesquite wood instead of tossing them into a smoker for hours. That could be a problem as ribs are inherently tough and need the low and slow cooking time to get tender. But Phil's solves that problem by using Baby Backs for their pork, a more tender cut and easier to get right on the grill.

You can get a half rack for around $13 or a full rack for $5 more, and really, there's no good reason to ever get a half rack. The sides were solid, fries hot and crispy, beans slightly sweet. The onion rings, however, had a bit too much dough on them for me but the guys ate them like it was their last meal before going on a diet. The ribs were tender, cooked just right, and if the mesquite left a slightly harsh undertone the sauce had enough zing to carry them through.

You can also get a combo of 4 ribs and chicken, but I see no point in this. Not enough ribs, and let's face it, chicken is filler when there are ribs around. It might be good filler, but you don't go to a rib place to get chicken. But the guy who got it loved it and loved the potato salad and pretty much ate everything except for the paper on the bottom (and that's debatable) so what do I know?

One of the best things to get at Jacks Stack in Kansas City are the Crown Ribs, big, juicy fatty beef ribs cut off a prime rib. To get beef ribs right, you need lots of time in the smoker, and then some more time wrapped in foil to get them soft and tender. But as I said, Phil's doesn't use smokers, they grill. But they pulled it off with the baby backs, can they do it with the giant beef ribs?

Alas, no. These ribs were tough. Too big to pick up, too saucy to touch, too tough to cut with a knife, these were epic failures in the land of BBQ. But people around me were gnawing on them like the Donner Party and seemed to be enjoying them, but to a rib guy these were disasters. In the end I was the only guy taking home ribs. The rest of the guys were loving it and pretty much cleaned their plates.

Well, pretty much. Ribs, gone. Veggies? Hmmm, did you even try them? Don't make this same mistake. Trying to eat healthy while going out for ribs is like trying to avoid sand while at the beach. You just have to dive in and forget the doctor's orders. Ahhh, and to think those veggies could have been an order of fries.

So what's the verdict? Can San Diego BBQ? Tough question. I've heard Phil's called "San Diego Style BBQ" and maybe that's a good way to put it. It won't stand up to traditional BBQ, it would be out of business in Kansas City, but in a town more famous for fish tacos it's as good as anything your neighbor might do on his backyard grill. That's not a put down, it's hard to get it right without a smoker and Phil's does a good enough job to please all but the purists.

SMOKE SOME MORE WALLY: www.localwally.com
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Where Do Mad Men Eat in San Diego? - The Pearl Restaurant

2011-07-29T08:30:00.000-07:00

THE PLACE: THE PEARL HOTELS' RESTAURANT

THE VIBE: 60'S MIDCENTURY PALM SPRINGS HOUSE PARTY

THE PRICE: MODERATE ($15 to $25 entrees)

They say if you remember the 60's you weren't there, but I WAS there. Of course, I was just a kid so my memories are less of sex, drugs and rock and roll and more of the groovy images I saw on TV. Just watch any episode of Mad Men - you'll see what I mean. The Pearl is like those images, a young and hip eatery along side the pool of the very young and very hip hotel. The setting is crazy loud like a Vegas lounge but the food is taken seriously. As for the dining experience, well, this ain't your mother's mid century. Or maybe it was and she's not telling you about it.

DO IT, DO IT, DO IT!!! SPLAAASH!

They also say, what happens in Vegas, stays in Vegas and I think that rule should apply to The Pearl as well, especially for the guy who dropped down to his boxers and jumped into the pool. And this also goes for the gal who jumped in after him with her dress on. No one batted an eye, like this was pretty common stuff. These sort of things don't normally happen when I go out to eat so excuse me if my mouth was hanging open.

Wally, close your mouth and get back to the menu. OK, time for a drink.

I like it that cocktails have made a big comeback. Did you know that wine is for squares? It's true. When I was younger cocktails were for the old folks and wine was hip, but talk to anyone in their 20's and wine is for old people and cocktails are the rage. Funny how that works. Anyway, what looks good? Hmmm, a Dark 'n Stormy is dark rum, fresh ginger, lime, mint, soda, let's get that one along with a classic Manhattan.

The Dark 'N Stormy was cool and refreshing and the Manhattan made me feel like I was in with the In Crowd, which is way better than being in with the IT Crowd. Drink too many of these and you might end up in the pool. Maybe that's the point!

The scene around me was classy ladies doing a night on the town, cool couples, young business people sipping their drinks. Is that Get Smart playing on the big screen over the pool? Hey, that shoe phone was a good idea. Maybe Apple could make it. The Pearl isn't a fancy restaurant, this is poolside dining. The best spots might be the taller tables that overlook the pool area. The worst spots might be those tables right on the edge of the pool as it looks pretty darn easy to take an accidental dunk to me - If that happens, just yell "Whooo Hoooo!" as if you meant to do that.

Anyway, let's get on to the food. For starters we went for the bacon wrapped figs with fondue dipping sauce.

They look sort of weird, but bacon wrapped anything tastes good and the sweetness and creaminess of the fig complimented the saltiness of the bacon perfectly. The dipping sauce was a bit odd, like the sauce you use in Kraft Macaroni and Cheese, but tasted pretty good with the bacon figs. A creamier sauce would have been better, but I'm not complaining. I give this dish a B+.

Next up were Carlsbad Mussels made with smoked porter and gouda cheese. Now I've been telling you that Carlsbad has the best mussels for a long time and these rated at the top of the list for best prepared mussels. Super fresh and the sauce had a lusciousness to it that's hard to describe. We ate every bite and sopped up every drop of the juices, that's how good it was. A+.

The pork chop came with pickled peach, mashed potatoes and veggies ($22) and was a standout, super moist and delicious. Big, fat bone-in pork chops are the way to go, as long as you don't overcook them and this one was a winner. A solid A, could have scored higher with a pinch of finishing salt at the end. Just a pinch. My wife who ordered this disagreed, but who is usually right? You decide and get back to me.

The special of the night was the sea bass done in a lemon sauce. I love sea bass for it's flakiness and melt in your mouth texture, but my fish was sadly overcooked. Dry on the edges, better in the middle, it was a shame as the flavors were spot on and the sauce delicious. If they had pulled off the heat a bit earlier, this would have been a solid A, but overcooked drops it a notch or two. Really too bad, this dish had great potential.

Around us people were raving about the burger, aptly named the Best Burger in Town with grilled onions and smoked gouda cheese. I'm not above bothering people during their dinner to get you a shot. Hey you, what's that you're eating?

Why, it does look like a Best Burger in Town contender. It looked fantastic and the people I bothered were loving it. And fries, man those looked good. Please offer me one, please, please. Ahhh, no such luck but they looked great, hot and fresh and hand cut. I...Want...Those.

You can actually get the fries a la carte, which brings up a really good idea. I'm thinking a plate of those mussels and a side of pomme frites would be a killer dinner for under $20. Make a note of that idea and you can thank me later. OK, get the burger, too. In fact, while the more expensive entrees were great, I think a place at the tall tables during Happy Hour, some appetizers and a cocktail, well, it's pretty hard to beat that.

And a trip to The Pearl isn't complete without a trip to the restroom where the sink looks like a giant oyster shell. That's pretty cool! I just let the water run and stared at it.

We also heard that Sunday brunch is a riot with bottomless mimosa's and people actually planning ahead by bringing swimming suits and staying all day in the pool while sipping their cocktails. I can so see that happening. And guess what, no one seems to care so if you're looking for a place to hang out on a Sunday and don't mind being part of the show, jump in.

As I left The Pearl the party around the pool was still going on and Maxwell Smart and Agent 99 were still on the big screen. I think this could be a very fun place to dine as long as you know what you're getting yourself into. Bringing Grandma out to dinner? Hmmm, maybe not. Romantic poolside dining? Ummmm, not really. But party like it's 1966 at a pool party where you expect Sammy Davis Jr. to slide up next to you and buy you a drink, baby? Well, this is the right place. With above average food, a party scene atmosphere, and its mid century Mad Men vibe, The Pearl achieves its goal of capturing the vibe of a bygone era for today's hip crowd.

Now please excuse me while I get my wife out of the pool.

GROOVY WALLY CONTINUES AT www.localwally.com
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How To Cook Like a Pro (with a little help from Whole Foods)

2011-07-21T08:40:00.000-07:00

A while ago I was making my often opinionated views known on Encinitas getting a Whole Foods. Maybe it was too much wine, but I was making crazy statements like "who needs it" and "I wonder if people will shop there" and even going as far as "it's not right for Encinitas". You know what? Chicken butt, that's what. Well OK, that might not make sense but basically I am suggesting that maybe I was wrong. Yes, most definitely wrong!

North County has a lot of good places to buy food stuff, but Whole Food tops them all. The fish counter doesn't even smell like fish, even though there are whole halibuts on ice in baskets right on front. See them, next to the Carlsbad mussels and oysters? Whaaaa? Shut Up! That's right, crazy good selection. And the fish guys seem to know what they are talking about and don't do the Henry's Market shrug/glare/confused look when you ask them to clean a fish or fillet something. Sure, it's expensive, but it's fresh and the guys are friendly. There's no point in buying fish that's not fresh, right?

As for the other stuff, the fruit actually tastes like fruit, the meat counter looks like a high def TV, and there are enough free samples to keep me happy. And wow, the prepared food buffet looks wonderful, though be careful as more than a few stated that's it's pretty easy to fill a box up with $15 worth of food without even thinking about it since it's priced by the pound. Back to my dinner.

I bought these weird things, salmon wrapped in cedar paper and filled with veggies. At around $6, pretty good deal. There's a good size portion of salmon in it, restaurant size, maybe 6 or 9 oz. Let's get a closer look.

Nice! Let's let it sit on the grill a bit, careful not to let the paper catch on fire. Note that the cedar paper is wet. It was done in around 10 to 15 minutes or so, though your results may vary. You can tell when it's done by poking the fish and seeing if it flakes. Don't overcook it!

Steaming hot when I opened the package. The wood paper doesn't really impart a smoky flavor, it's more to protect and steam the fish and veggies. I added some lemon rice I also bought at Whole Foods, damn it's delicious, as well as some homemade mango salsa. I have to tell you, this was a killer meal and I basically had to do nothing but watch the grill for a few minutes.

So Whole Foods Encinitas, I forgive you for taking a rustic part of downtown and turning it into a trendy market with condo's on top. I'll be seeing you again soon. And those of you who have not discovered Whole Foods yet, get in there! It's sure to become your favorite weekend stop.

UNSCRAMBLE THESE WORDS! OLOCA LLAWY
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Is The Prado in Balboa Park a Tourist Trap or a Serious Restaurant?

2011-07-20T09:20:00.000-07:00

Today, it seems like everyone is a food critic. For the record, I have been writing unsubstantiated, biased, and inaccurate restaurant reviews longer than anyone! And through the years I've been tough on the Cohn Restaurant Group. Maybe it's because they have been so darn popular with tourists and locals alike, maybe it's because in the past their plates had more decoration on them than a Christmas tree, or maybe it's as my daughter used to say when she was little - "I know why, it's because you're stupid."

I don't know where she gets that from.

Anyway, the other week I found myself at Balboa Park and hungry before the show at the Old Globe. Let's check out the food options. Tamale cart? No. Hot dog cart? No. Crummy concession stand food? No, No, No! Wait, how about that place I send all the tourists to? Right, The Prado.

Located right in the heart of Balboa Park, The Prado is a bit of a hidden gem. Not because it's hard to find, but because it's location suggests tourist trap food, overpriced hotel quality stuff. And yes, there are a lot of tourists here. But trust me, it's way better than a typical tourist stop.

Here's where Local Wally gives you a few tips. Locals and tourists, listen up First, the patio is open seating. It there's a line to the restaurant but you see a table in the front, grab it! Second, remember that when the kids get out of hand at the park that you can get an alcoholic beverage here. Third, if you have the time, the outdoor dining area in back is beautiful, a tropical setting that's as good as any in San Diego. It's like you are on vacation. Hey, maybe you are!

And here's a super secret tip - upstairs in this building is a restroom that NO ONE knows about! You don't even have to go into the restaurant to get there. When the lines are long at other Balboa Park restrooms, the Local Wally Executive Washroom is open.

They start by bringing some crispy crackers and hummus. Very tasty. Mmmm, very very tasty.

Here, want a bite? OK, but as I said, we were here before a show so it's time to order and go. We only wanted an appetizer to share so what looks good?

How about some ahi poke tacos? Hawaiian raw ahi tossed with soy sauce and sesame oil, topped with a fresh fruit salsa and served in a lightly fried crispy won top wrapper. These look good! Give me a bite!

Damn, that's good! In fact, this was so good that I wished we didn't have a show to go to so I could sit here and order more food. The fish was so fresh, the salsa tangy, the won ton lighter than air, is this the best appetizer ever? More, I want more!

But sadly, I had to go. I peeked inside and saw so many tasty plates going out, the smell of tamales in the air, I reluctantly left to go to the show. But I'm coming back, and I hope you give these guys a try next time you are in the park. I know you're thinking this is a tourist restaurant. I know you're thinking it can't be any good. But trust me, it is. Don't let the tourists have all the good food.

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Late Night Burrito at Juanita's Taco Shop

2011-07-01T07:31:00.000-07:00

THE PLACE: JUANITA'S TACO SHOP

THE VIBE: LOCALS, WORKERS, SURFERS

THE PRICE: CHEAP

Don't be scared. I know this place on Highway 101 in Leucadia looks scary with the bars on the windows. I know you've read the reports of fights outside late at night. And yes, I have seen with my own eyes the health rating in the window showing a less than perfect score. But you have to try this place.

The menu has all the classics, as well as a few you might not know, but the real draw here is the carnitas, succulent tender pork. During the day there's a line outside the door it's so good. But it's late so let's just order and dive in.

Munch on a few hot carrots while you wait. They even have sandwich bags next to this tub so you can take some home. Is my order ready?

Yup, let's cut these open and see what's inside. Man, these are big burritos!

Carne Asada! OK, it was pretty good. The flour tortilla was nice and fresh and had a good chew to it, the meat and filling good, though perhaps a bit underseasoned. We got these super late at night so perhaps it's not their best representation, but while very good I think the carne asada burrito at Roberto's is better.

Step aside carne asada and make room for the Carnitas! One bite and it's love all over again, the meat so tasty and flavorful. A squeeze of lime, top it with some salsa, and this is the burrito to beat. Is there a better meal for around 4 bucks anywhere? Isn't that about what a Happy Meal costs these days?

So here's your weekend assignment. Look for this sign. Stop. Get carnitas burrito. Is this a great country or what?

Happy Fourth of July Weekend from Local Wally!
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