So after getting shut down at La Gloria, I pedaled around aimlessly in hysterics, tears streaming down my face at losing such a fine establishment. Then I ran over a thumbtack in the road. Hisssssss.....more bad luck. Hightailed it straight home before I got stranded. Made it up the driveway before the tire went completely flat, grabbed the van and was once again left with the decision, "What the hell am I going to eat right now?" I could always El Buen it, but I had a 2 tacos al pastor and a fat super burrito asada from El Buen last night and I can't stand going anywhere near the high school at lunch time lest I lose my patience with all the rat-faced punks who are unfortunately the future of this once grand land.
So I've got a car now, where haven't I been in a while?
Laguna Deli.
Hit up an asada torta.
It was ok, not great. The meat was decent and the bread was nice (as my good friend Jesus says, "the torta is ALL about the bread"), but they grilled the cheese onto the bread so there was nothing left but hard, crusted on cheese. I like my cheese a little more gelatinous. All in all a fine meal, but it didn't leave me raving and it didn't make me feel like my luck for the day had changed.
Friday, April 9, 2010
Friday, April 2, 2010
Mayo's Carniceria & Deli - Adobadass
Since I'm on an uncharacteristic posting binge, I decided to go and check out yet another favorite that I never seem to get to anymore. As one of the primary purveyors of the bitchinest tacos during Fiesta every year, Mayo's on upper De La Vina also makes the best adobada in town, bar none. For the uneducated, adobada is specially marinated (red chile based) pork, a lot like the al pastor marinade, although on rare occasions it is done with chicken as well. As usual, if you think you know of better, let me know, so once again I can tell you how wrong you are.
There are numerous reasons to love Mayo's that don't involve adobada. Not just a food place, it's also a classic little carniceria with a bitchin Mexican magazine selection, heavy on the celebrity gossip (read: scantily clad women and wrestling). The portions are good sized and relatively cheap ($5.95 for a nice fat burrito), the verde salsa is so simple and tasty it'd make a potential suicide case rethink slashing their wrists just to enjoy it over and over. Order everything up at the market register (not the deli counter) even though no one tells you this. Doing it this way weeds out the rookies. They're always impressed when gringos walk right in the door and go order the proper way.
Anyways, the important part is the food. I love adobada and when I first ate Mayo's version many years ago it became my standard for what good adobada is. No place in town comes very close. There are places with really good adobada (Lily's comes to mind, also the El Sitio on Fairview is pretty good), but no place has as much flavor as this one. The burrito is a simple affair, just beans and meat and cilantro with a serve-it-yourself salsa bar (pico, red salsa, and as mentioned before, the outstanding green salsa). Pure joy of a meal, the biggest downside is that I was there in the middle of a workday and had to take it on the road, unable to wash this fine specimen down with one of the many adult beverages in the cooler. Next time.
There are numerous reasons to love Mayo's that don't involve adobada. Not just a food place, it's also a classic little carniceria with a bitchin Mexican magazine selection, heavy on the celebrity gossip (read: scantily clad women and wrestling). The portions are good sized and relatively cheap ($5.95 for a nice fat burrito), the verde salsa is so simple and tasty it'd make a potential suicide case rethink slashing their wrists just to enjoy it over and over. Order everything up at the market register (not the deli counter) even though no one tells you this. Doing it this way weeds out the rookies. They're always impressed when gringos walk right in the door and go order the proper way.
Anyways, the important part is the food. I love adobada and when I first ate Mayo's version many years ago it became my standard for what good adobada is. No place in town comes very close. There are places with really good adobada (Lily's comes to mind, also the El Sitio on Fairview is pretty good), but no place has as much flavor as this one. The burrito is a simple affair, just beans and meat and cilantro with a serve-it-yourself salsa bar (pico, red salsa, and as mentioned before, the outstanding green salsa). Pure joy of a meal, the biggest downside is that I was there in the middle of a workday and had to take it on the road, unable to wash this fine specimen down with one of the many adult beverages in the cooler. Next time.
Thursday, April 1, 2010
Pepe Delgado's
It's April Fool's Day so if you expected an "always out for a few yucks" practical joker like me to have a headline today like, "El Buen Gusto Sucks" or "I Hate Beer" or "Taqueria El Bajio Lowered Their Prices and also Made a Meal That Didn't Taste Like Shit", well, you're dead wrong.
With the one and only Steve Edwards visiting, the last few nights have been awash in some of the finest Santa Barbara Mexican food. Los Agaves on Tuesday night followed by a second visit in 4 days to Palapa last night. Sidetracking.......I was reading some online reviews of Los Agaves and it seems there's a lot of negativity recently. Starting with the usual "It used to be better" which is most assuredly not true...it's just as good as it was in the beginning, I should know, because since the day they opened up I've visited VERY regularly. To go along with "the service is bad", often true, and has always been true, but who fucking cares? They've got it set up as a quasi-taqueria and not as a Wine Cask for a reason dumbass. Another thing I read a few times was "too expensive", which is incredibly dumb if you've ever been to a number of the truly spendy places with lesser food (Super Rica, Carlito's, Cava, or Los Arroyos come to mind). But the most hyper-stupid thing I read was "portions are too small". Only a babbling fat bastard from Nebraska who is used to eating 4 fried chickens and a gallon of mashed potatoes sopped with thick, drooping gravy would say something so moronic. I can pile food on pretty good, and I have NEVER left Los Agaves either hungry or feeling ripped off.
As far as Palapa last night, well, it was dreamy as usual and I knocked down a gigantic pile of carnitas and a few micheladas. Actually, the pile of carnitas was so huge that I brought half of it home to enjoy for lunches. Anyways, tasty stuff and it was heartening to see a couple Super Asada readers in there, no doubt encouraged by my posting and Micah's seconding the accolades. Hopefully you guys had a great meal.
Let's get on to tonight's feast, Pepe 's in Goleta, sort of the Rose Cafe of the Goodland, having been there since 1958 or so. I love this place and it's the thing I miss most about my couple of years living in Goleta, where I spent a fair amount of time saddled behind the bar swilling Dos Equis draughts and chowing on some classic grub.
I haven't been here in quite a while, so Deb and I ordered up two of my absolute old favorites, the Rajas con Pollo and the Chingadera. The rajas con pollo is exactly what it sounds like, rajas (roasted chile with onions, cheese and chicken). If it doesn't sound delicious, well trust me, it is. Just as good today as ever. Perfect combo of onions and chile.
The chingadera is simple perfection and one of my true faves in town (have I said this before?...yeah, probably). With a name like that, what is it you ask? Basically it combines three of the greatest ingredients on the planet: pork, jalapenos, and beer, and puts them heated up on a tortilla over beans and chile verde sauce, with either a big dollop of guacamole (my choice) or sour cream. Granted, you have to buy the beer separately, but if there is one dish in town that is so perfectly complemented by a frosting mug filled with golden brown Dos Equis draught, this is it. I'd damn near move back to Goleta just to go back to the days of eating this twice a week. Heaven.
With the one and only Steve Edwards visiting, the last few nights have been awash in some of the finest Santa Barbara Mexican food. Los Agaves on Tuesday night followed by a second visit in 4 days to Palapa last night. Sidetracking.......I was reading some online reviews of Los Agaves and it seems there's a lot of negativity recently. Starting with the usual "It used to be better" which is most assuredly not true...it's just as good as it was in the beginning, I should know, because since the day they opened up I've visited VERY regularly. To go along with "the service is bad", often true, and has always been true, but who fucking cares? They've got it set up as a quasi-taqueria and not as a Wine Cask for a reason dumbass. Another thing I read a few times was "too expensive", which is incredibly dumb if you've ever been to a number of the truly spendy places with lesser food (Super Rica, Carlito's, Cava, or Los Arroyos come to mind). But the most hyper-stupid thing I read was "portions are too small". Only a babbling fat bastard from Nebraska who is used to eating 4 fried chickens and a gallon of mashed potatoes sopped with thick, drooping gravy would say something so moronic. I can pile food on pretty good, and I have NEVER left Los Agaves either hungry or feeling ripped off.
As far as Palapa last night, well, it was dreamy as usual and I knocked down a gigantic pile of carnitas and a few micheladas. Actually, the pile of carnitas was so huge that I brought half of it home to enjoy for lunches. Anyways, tasty stuff and it was heartening to see a couple Super Asada readers in there, no doubt encouraged by my posting and Micah's seconding the accolades. Hopefully you guys had a great meal.
Let's get on to tonight's feast, Pepe 's in Goleta, sort of the Rose Cafe of the Goodland, having been there since 1958 or so. I love this place and it's the thing I miss most about my couple of years living in Goleta, where I spent a fair amount of time saddled behind the bar swilling Dos Equis draughts and chowing on some classic grub.
I haven't been here in quite a while, so Deb and I ordered up two of my absolute old favorites, the Rajas con Pollo and the Chingadera. The rajas con pollo is exactly what it sounds like, rajas (roasted chile with onions, cheese and chicken). If it doesn't sound delicious, well trust me, it is. Just as good today as ever. Perfect combo of onions and chile.
The chingadera is simple perfection and one of my true faves in town (have I said this before?...yeah, probably). With a name like that, what is it you ask? Basically it combines three of the greatest ingredients on the planet: pork, jalapenos, and beer, and puts them heated up on a tortilla over beans and chile verde sauce, with either a big dollop of guacamole (my choice) or sour cream. Granted, you have to buy the beer separately, but if there is one dish in town that is so perfectly complemented by a frosting mug filled with golden brown Dos Equis draught, this is it. I'd damn near move back to Goleta just to go back to the days of eating this twice a week. Heaven.
Sunday, March 28, 2010
Palapa
I've been meaning to do a write up on Palapa for quite some time, and actually thought that I had done so, until checking the archives and realizing that the rampant crack smoking binge has caught up to me and I was wrong.
One of the owners of the joint is always there, a guy who reminds me a bit of Ron Jeremy if Ron Jeremy was a five-foot three Mexican sans receding hairline and a dirty blonde attached to his schlong. While that doesn't provide the most appetizing image for eating tons of food, once you order up, all is forgotten. The best salsa in town is accompanied by limitless fresh chips and the salsa is so good (heavy on the oregano) I'm usually too full by the time my entree even gets to me. This is the first place I ever had a michelada (beer with hot sauce, lime juice, and shrimp garnish), now I get them all the time and nowhere does them up quite like here.
Although not many people know this, Palapa has long been one of my favorite places in town, a particular favorite hang-out on Sunday afternoons, where the patio is always thriving. On weekends there is a lady who makes tortillas on the outside grill and cooks up mini-quesidillas, handing them out to everyone on the patio. You don't find that kind of unique service anywhere else in Santa Barbara. This place is so cool that it doesn't seem like you're in Santa Barbara at all...it feels like a roadside joint in Mexico or anywhere in Central America.
One of the owners of the joint is always there, a guy who reminds me a bit of Ron Jeremy if Ron Jeremy was a five-foot three Mexican sans receding hairline and a dirty blonde attached to his schlong. While that doesn't provide the most appetizing image for eating tons of food, once you order up, all is forgotten. The best salsa in town is accompanied by limitless fresh chips and the salsa is so good (heavy on the oregano) I'm usually too full by the time my entree even gets to me. This is the first place I ever had a michelada (beer with hot sauce, lime juice, and shrimp garnish), now I get them all the time and nowhere does them up quite like here.As far as the food, I always have thought they have the best carnitas in town. I didn't get carnitas today, but someone else at our table did, and I'm still right. Ryan ordered up a Carnitas Burrito, which is so fricking big no one could believe it. It also had the distinction of being so mucho carnitas that the verde sauce covering it had carnitas in the sauce. HUGE. I mean, who else tries to pull off that? (see pic). I got the fish tacos, Deb got shrimp tacos and we traded so we had one of each...if I could have fit in a dozen I would have eaten them all. The green rice is better than any other rice I've had in town. In fact, the only place that can rival this place for food quality in a non-taqueria setting is Milpas Street's outstanding Los Agaves.
You should plan on being there every Sunday afternoon. Micheladas, margaritas, perhaps a seafood cocktail that'll rock your world, and the afternoon sun. Perfecto.
South by South Taco - Austin, TX - Day Five
A final meal choice for our trip this year?Well, since we had just turned in our only mode of transportation around town (bikes) and needed to get back to our hotel to get our luggage and catch the cab to the airport, we first caught a cab straight to Curra's Grill, where I could comfortably stumble back to our hotel.
We settled on lots of chips and salsa, a bowl of queso, and we shared a chicken mole enchilada. Mole is not my favorite thing in the world, but I know that when it's done right, it's really good. Sometimes really, really good (visit The Rose Cafe for exemplary mole). Curra's mole was outstanding, a perfect balance of chocolatishy, sugary, spiciness. Really, really top-notch, washed down with beers and margaritas. A perfect way to end the trip. Until next year, Austin....adios.
South by South Taco - Austin, TX - Day Four
Breakfast at Guero's Taco Bar. I think it says a lot that a stubborn bastard like me witll go back to a place over and over. But there is very little not to like about Guero's apart from there's too many fucking people that go there. It's cheap, the food is really good, the drinks are outstanding, the chips are fresh and they have a top-notch serve-it-yourself salsa bar. I got Huevos Rancheros to go with my usual SXSW Speedball - cheap and REALLY good, simple food. I loved it. Neither Deb or I could remember what she ordered, which tells you something, not that it was bad, just not memorable (and no pics to jog the memory). We had no trouble remembering the margarita that she ordered because my non-drinker girlfriend requested that we not ride the bikes for an hour or so after she finished it.
The next meal of the day, once again a repeat visit of the trip, was lunch at Izzoz by the creek. Check out these two tacos above. My usual perfect taco is something so unbelievably simple and cheap (check out Santa Barbara's masters at Lily's for examples), but these are a very acceptable subsitute. In fact unbelievably good. Deb ordered the fried avocado taco (check their menu online for the fancy ingredients, and guess what? She's still talking about how good it was today. I got a Slowrider, which combines 3 of the greatest ingredients on the planet - machaca, carmelized onions and cilantro. Out of this world.
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