Guisdos Tacos

About a year ago, my dad sent me this article by Jonathon Gold: http://www.laweekly.com/2011-09-22/eat-drink/jonathan-gold-reviews-guisados/.  Since coming to school, I've been a little hesitant to make my way to East LA.  But I decided to undertake Cesear Chavez Ave. for an authentic taco experience.

My mini sampler of tacos!

After rounding up a few friends, I was able to try the taqueria ranked second in LA's Ultimate Guide to Tacos.  The family run business offers a variety of braises and stews atop their freshly handmade corn tortillas.  For my first trip, I ordered the  taco sampler, a choice of 6 mini tacos from the non-traditional menu. Each mini medallion packed its own unique full bodied flavor.  Bites ranged from the deep rich mole, to the edgy hot tinga de pollo and smooth hongos con cilantro.  I never knew what to expect next.  I ranted and raved about my first experience to my parents up in seattle, far far away up north from the affluent mexican culture in Los Angeles.

After my first taste bud tour of the menu, I was able to hone in on my favorite fusion items from the menu.  I visited the destination a few more times and always made sure to brag about my mouth watering meal to my parents.

This weekend my Dad was able to make a trip down to visit Zoe and me.  Knowing that lunch would be the first thing on his mind aftering departing his midday plane ride, I should
have seen it coming.  First stop: Guisados for some tacos.

The small restaurant is on the corner of Chavez and St. Louis Street in Boyle Heights.  Surrounded by a variety of small tiendas, you would expect to find a good taqueria in the this neighborhood.  The sign is a little surprising at first, as the only somewhat modern billboard on the street. Inside is a simple chalkboard menu with an open kitchen for all eyes to gaze into.

Pescado and Bistek en Salsa Roja

After exploring a good portion of the menu, I was able to make a couple of recommendations to my Dad.  He opted out of the taco sampler, stating that he would be confident with his big taco decision.  I ordered my favorite two (real sized) tacos, the Bistek en Salsa Roja, and of course the Pescado. The Bistek is a nice braise infused with chili's.  It takes just like a saucier and spicier version of my moms shredded steak rancheros.  The Pescado of course is an easy choice for me, as Fish tacos are the meal I will eat before I die.  A light nice piece of white fish is grilled and topped with a tangy cream sauce.  The cabbage slaw adds the perfect amount of icy crunch to the overall texture of the taco.  There are definitely some small hidden chili's mixed in the fresh tomato salsa.

My dad opted for the chicken mole, hongos con cilantro, and the Bistek (I told him it was the best).  Personally I didn't really like the hongos when I tried them in the sampler.  I found then to be a little bland.  But my Dad said they were delicious and were quite spicy.  He devoured the chicken mole and agreed with me that the Bistek was certainly the best.

Each taco is supported by a homemade corn tortilla.  Still warm, the small medallions encompass the true masa flavor.  There's nothing like a fresh pressed tortilla, and Guisado's compliment each of their taco's perfectly.

Guisados is the place to go for authentic tacos.  The vast array of options on the menu will leave anyone satisfied, no matter what you're in the mood for.  I love taking all of my friends here.  Really give them a true taste of what LA is all about, taking a cuisine and putting a authentic twist on it.  

Apparently there is another location in Echo Park on Sunset Blvd., and one coming to DTLA soon!  Can't wait!   

A Healthy Choice

Me with my duo
of "healthy-ness"

With winter rolling in, the California swell is coming.  Although I could wear shorts all year round in LA, the weather at the beach has definitely taken a turn.  Katherine and I have made a plan to try and go surfing as much as possible this year.  In order to accomplish our twice-weekly goal, we knew that wetsuits were going to be a necessity.  I had already purchased mine over the summer, but Katherine was in need of some serious rubber.

We headed to Main Street in Santa Monica to check out ZJ's surf shop.  The manager of the store was surprisingly helpful, and hooked her up with an awesome Roxy suit!  After a little shopping on Main Street, we ended up at the Promenade.  We knew traffic was going to be horrendous, so we decided to take our time, and maybe stall a little with dinner.  

Not a huge fan of all the chain restaurants down 3rd street, I recommended True Food Kitchen.  Tucked away in Santa Monica Place (near Nordstrom), this hidden gem is a great after-shopping stop.  The menu provides many healthy, yet hearty choices, and there is something for everyone.  The restaurants' concept is to take popular trends in dining, and match it with healthy choices.  Although there are plenty of gluten free and vegan choices (shitake and tofu lettuce cups, heirloom tomato and watermelon salad), you can also find a grass-fed bison burger and an assortment of pizzas.  

While looking under the starter menu, the Edamame Dumplings caught my eye.  I wanted to match the dish with something light, so I also ordered their classic Tuscan Kale salad.  

Tuscan Kale Salad
Lemon, Parmesan, and Bread
Crumb

The dumplings were delicious. The outer shell was thin, yet still dense and chewy (almost like gnocchi).  Inside was an edamame puree that was surprisingly flavorful.  I usually find the beans to lack a distinguished taste, but the filling was almost as wholesome as a sweet potato. The best part was definitely the white truffle sauce.  The oil soaked into the dumplings without being too overwhelming and pungent.  The daikon radishes didn't do much for the dish.  They resembled bean sprouts in thai food, but without the crunch.

With only 4 simple ingredients, the kale salad was amazingly complex.  The acidity from the lemon brought out the richness in the green.  I've never liked "dirty" tasting vegetables, but kale was very well complemented with the sharp and salty parmesan.  The bread crumbs also provided some texture to the dish, making it more filling.  True Food Kitchen was the perfect choice for my healthy and hearty vegetarian dinner.

Wild Mushroom Pizza
Roasted Garlic and Tallegio

Katherine had a salad for lunch, so she opted for something a little more dense and rich.  She asked for my advice between the Wild Mushroom Pizza and the Turkey Lasagna.  Although the gluten-free lasagna sounded great I told one of my rules of thumb: stay away from dishes the restaurant makes beforehand, and then just heats up.  Unless you're at an authentic italian restaurant, where they make the dish to order, I would usually stay away from the lasagna.  The whole point of eating out is to get fresh food you wouldn't usually get from your kitchen.  

She was happy with her choice.  The mushroom pizza was the perfect size with the right amount of cheese and crust.  She said that the shrooms really absorbed the flavors from the garlic and the dish hit the spot.  

I always enjoy my dinner dates with my "wife" Katherine.  The healthy choice of True Food Kitchen was a merited change compared to the usual Umami burger and dessert adventures.

Favorite Thai Place

So close to the action, his 

water cup was at my seat!

I always love trying out "hole-in-the-wall" restaurants.  Although they can sometimes be a little grungy,  the food can be surprisingly delicious.  The best cuisine's aren't always  the five-star fine dining restaurants with white table cloths and all male waiters.  Thai Tom in the University District is a great example of a small hidden gem in the Seattle area.

Zoe and I outside Thai Tom by on University
Avenue by UW.

The line can be long for this 7 table and approximately 250 sq. ft. sized restaurant, but it is worth the wait.  Make sure to pay attention when the small Taiwanese women calls your name.  "Zoe" can very easily be pronounced as "Carrie", and then you're out of luck.

If your party is anymore than 3 people, you are destined to wait for a seat at the bar.  Overlooking the "kitchen", you watch as the pantry chef chops vegetables and wraps up fresh spring rolls.  The real fire comes from the single chef slaving over the stove.  At a rapid pace he will whip up sometimes 6 different noodle dishes at once.  Different oils, chopped vegetables, chicken or tofu, and noodles are thrown into the wok pans and fried to thai exquisiteness.  He then uses the counter you are sitting at to plate the dishes.  The steaming noodles sit there, making your mouth water until one of the two ladies working the floor picks them up to be delivered.

Zoe with her Chicken Pad Thai

Most members of my family usually order the Chicken Pad Thai.  It is probably one of the best executes of the popular thai dish in the city, so I can see why. The green onions pack  tangy-ness, while the bean sprouts help tone down the sweetness.  I like how they are mixed in, instead of just placed on top in a giant pile like at most other thai places.  The plate is served with rice, which doesn't make much sense to me because you already get so many noodles!

Chicken Pad See Ew

Although I do enjoy the Pad Thai, my favorite thai dish has always been Chicken Pad See Ew.  I love the consistency of the flat and wide rice noodles.  I love chewy noodles! (That's probably why I like gnocchi so much as well.)  My dish comes with lots of veggies that add the perfect crunch.

Both dishes have small pieces of fried egg and chicken in them.  My only critique is that I wish there were either more bigger sized or more pieces of chicken.  It's a lot of noodles, with not a lot of protein.  But, the chicken that is in the dish is so well marinated, it almost tastes like candy!  The line outside in the rain can be long.  The wooden chairs and barstools are very uncomfortable, and the restaurant only takes cash.  But, Thai Tom is a definite must for any out of town guest you want to woo with a hole in the wall Seattle favorite!

Me with my favorite bowl of noodles!
Chicken Pad See Ew

Black Bottle

JOEY is one of the best options for a decent and casual dinner on the Eastside.  All of their appetizers and salads are consistently pretty good  The service isn't usually the best, but they advocate for a more laid back and bar like atmosphere anyways.  My mom considered trying Lot no. 3, the Pub-like restaurant next to Purple Cafe and Wine Bar (which are both owned by Heavy Restaurant Inc), but decided against it.  Purple is overrated, over priced, and not that fun.  I kind of assumed that Lot no. 3 would be the same   Instead of JOEY, or the expected overpriced pub, we decided on Black Bottle Postern.  This "across the lake" descendent of Black Bottle Seattle, is located right on Bellevue Way across from JOEY.  Opened in February 2011, the gastro-tavern is quickly gaining a name for itself in the thriving Eastside nightlife.  I'd read some reviews of it, and have had it on my "wish list" for sometime now.

The decor was modern industrial style with high ceilings and long wooden tables.  Definitely very causal and not ideal for an intimate night out.  As a great best place to come after work with coworkers for happy hour drinks and snacks, it was quite crowded for a tuesday evening.  Probably due to the somewhat nice weather we were having in Seattle, these Eastsiders refrained from hibernating in their houses and apartments.

After a quick glance over the drink menu, I spotted the "Major Danger" a Strawberry-infused lemon drop.  That is a definite "must-try".  We were greeted by a quirky waiter in his early 30's wearing yellow tinted glasses.   The service was not exceptional.  It looked like they only had two runners, and with a large party at one of the long wooden tables, my Mom and I were only attended to a couple of times.

yellowfin tuna sashimi poke

We ordered three items to share.  Our first choice was the yellow fin tuna sashimi poke.  The poke was thinly sliced and displayed beautifully.  The sauce was quite salty. It could probably use a tablespoon or two less of soy sauce, but the green onion and sesame still brought out some flavor.  I could have done without the large strips of ginger, but that's just my personal liking.    Even my mom said the strips were pretty overwhelming, and she loves ginger!

Both of our eyes and stomaches were directed towards the beef short ribs.  The malbec glaze gave them a nice sweetness and the meat literally fell off the bone.  It was a little fatty, but had a nice overall consistency.  The oyster mushrooms almost acted liked mashed potatoes, as the soaked up all the of the juices from the glaze.  My mom ordered a basket of bread to dip into the juices, but unfortunately the staff failed to bring it.

beef short ribs
malbec glaze oyster mushrooms

Mom and I needed some veggies to compliment our poke and ribs.  We wavered between the taverns' well known "broccoli blasted" and the roasted vegetables verjus.  Even thought the broccoli is all the rage, our server actually directed us toward the mixed vegetables.  If you like a big plate of broccoli then go for it, but otherwise the other dish offers a lot more variety.

roasted vegetable verjus

The medley of veggies ended up being the side as it came out with the ribs.  The vegetables were nicely roasted and not too overwhelmingly oily.  The carrots and peppers could have been grilled a little bit more to my liking, but I still snacked on them like candy.  The veggie that stuck out the most was definitely the parsnip.  I don't have much experience with this root, but the taste was surprising and refreshing.  The white, carrot-like taproots held a certain sweetness matched with the acidity from the verjus.  The combination created a tangy punch that really zinged in your mouth.  A definite shocker for a vegetable.

Now we could not go home without trying the bread pudding.  If this dish is ever on the menu, my family rarely resists.  The bread base was dense and thick.  The spongy texture was perfect to soak up the caramel-like bourbon sauce.  Atop lied giant cubes of bread, with a nice crunchy baked texture.  I prefer the overall crunch of my mom's version due to her thinner slices of bread, but it was fun being able to pick off the large croutons. The best part of the dish was definitely the Makers Mark bourbon sauce.  Very thick and caramely-almost creating a creamy sensation.  I spooned the extra sauce on to each bite, in order to maximize the flavor.  Because of the bread mix up earlier in the night, the bread pudding actually ended up being comped.  I'll take bread pudding over bread any day!

bourbon sauced bread pudding (maker's mark)

My Mom and I really enjoyed our meal at Black Bottle.  Even though the service wasn't the best, the food was such a treat! It's a great new tavern located in Bellevue, definitely an alternative to the popular Palamino, JOEY, Maggiano's, and other large chains available.  The plates are great for sharing, but you could also easily finish one and a side on your own.  The service wasn't the most attentive, but the layout of the restaurant is perfect for bringing large groups.  A definite go-to for happy hour after work with the co-workers or a late night out with friends.


To try next time---
major danger- strawberry infused lemon drop
crispy fried chicken with ginger soy dipping sauce
ceviche and tortillas
chola batura eggplant potato chickpeas hot
roasted baby artichoke hearts & chickpea salad curry vinaigrette
pastrami and slaw crostinis on house marble chocolate rye


  

Brent's and Barbara

One of the well known rules in my family is "don't eat before going to Grandma's".  Every time Family P visits Grandma Gutman's house in the valley we leave with very full bellies.  Barbara will stuff your face with bagels, locks, salami, potato salad, and her legendary bundt and ice cream bar cakes (yes, she literally stacks up ice cream bars between cool whip and serves it in massive proportions).  One of her favorite restaurants right downy the street from her is the renowned Brent's Deli.  If Grandma does prepare the giant feast herself, she almost always has a Deli Platter toppled high with locks, white fish, onions,  capers, tomatoes, and spread from Brent's in Northridge.

On our most recent family visit to California we picked up Grandma and took her out to the restaurant for brunch.  Brent's had your classic deli atmosphere.  Vibrant vinyl booths and hanging tubes of salami are always present.

Dad drinking his Dr. Browns
Cream Soda

Zoe eating one of the pickles!

After being seated in our red corner booth, a middle aged blonde waitress greeted us while smacking gum between her teeth (how stereotypical).  A complimentary plate of assorted pickles was served to the table.  I like the very mild ones.  They don't have much of a vinegar taste and are similar to their original state as a cucumber.  I glanced over the menu and confidently chose my order.  You can never go wrong with a pastrami sandwich from a good deli.  My dad ordered the same dish.

As we waited for our late breakfasts/early lunches we talked with Grandma about her garage sale coming up.  The food was out in about 10 minutes.  This was a very quick delivery time for the bustling restaurant.  My dad did mention that this was the only time he's ever seen the place NOT completely packed.  Not typical for a late Saturday morning.

Hot Pastrami Sandwich
On Double Baked Rye Bread
with a side of coleslaw

My sandwich was piled high with thinly sliced pastrami on top of the Double Baked Rye Bread.  Thinly sliced and smokey meat is the way to go.  I'd way rather have layers of meat than one giant slab.  The stone ground mustard on the table was the perfect finishing touch to spread on with my fork.  The sandwich came with a side of coleslaw.  My dad actually put his in the sandwich, but I just ate it on the side.  It was quite creamy, a little runny at the bottom of the dish, but a good and classic deli side.

Potato Latke

Lulu was so excited when she saw that they had latkes on the menu.  My mom always makes latkes during Hanukkah.. and we might have them on one more occasion throughout the year, just if we feel like it.  She gobbled them up with sour cream and homemade cherry apple sauce.  They were much denser than my mom's because the potato was homogenized rather than shredded.

Mom and Grandma shared the smoked white fish platter, what Grandma usually orders when we come over.   It comes with two bagels and lots of extra sides.  They built their bagels with cream cheese, tomatoes, bermuda onions, lox and white fish.

Smoked Whitefish Platter
Whitefish, Lox, Cream Cheese, Tomatoes, Bermuda Onion,

Olives, and a side of Coleslaw.

Before leaving the restaurant, my dad wanted to get a salami to go.  About once or twice a year he will have my grandparents send him a Brent's salami all the way to Seattle.  We haven't been able to find a deli quite like Brent's in the Pacific Northwest.

Zoe's Grad Dinner and Dessert

Zoe finally graduated from high school! I am so proud of her and in the words of my Dad "Thank the lord she made it".  To celebrate, she wanted the family to go out to our favorite mexican place in Ballard- La Carta de Oaxaca.  It's a little more difficult to find authentic mexican food in Seattle, than in LA. I've been told that there are some pretty good food trucks downtown, but I haven't had the courage (or time) to pinpoint them yet.  El Camión is supposed to be pretty good, I'll have to try it out.

Enchiladas Verdes con Pollo

After a brisk rollerblading adventure around Green Lake with my friends Hadley and Corinne, my parents picked me up at UW and we headed into Ballard.  Because it was a Monday night, the restaurant wasn't as packed as usual.  Of course, the Family P is still considered a pretty large party and we had to wait a couple of minutes at the bar.  My parents sipped their margaritas as we snacked on house made chips and guac.  Nothing particularly spectacular.  The chips are warm, but a little greasy.  The award for my favorite house made chips definitely go to Más Malo, on 7th in Downtown LA.  Their deep-fried salty taste is matched with a doughy and crunch-less texture.  I have still yet to find a guac that I enjoy more than my father's homemade jumble of avocado and various salsas, but what are you going to do?  You don't want to waste your appetite on chips and salsa anyways.

After we were seated, we all basically knew what we wanted and ordered promptly.  My parents always get the chicken mole, and Zoe ordered the Entomatadas.  The mole dish isn't my favorite, but my parents swear that La Carta has the best around.  I do enjoy the Entomatadas, but I wasn't in the steak mood after all of the red meat I've been eating at my new internship @ John Howie Steak (more to come).  I ordered the Enchiladas Verde de Pollo.  This is a new item on the menu and I thought I'd try it out.

I was hoping for some dense and cheesy filled tortillas with shredded chicken and salsa verde on top.  The home made corn tortillas came out rolled tightly and packed almost like taquitos.  They were actually a little crunchy and didn't taste as fresh as usual.  The chicken inside also wasn't very moist.  My favorite component of the dish was definitely the salsa verde atop, with sliced onion and crema.  The peppery salsa is cooled with a light cream and the onions bring a nice crisp to the overall dish.  The plate was served with rice and beans.  Nothing spectacular but I would consider ordering it again if I was in the mood for some verde chicken taquitos.

After dinner we headed next door to Hotcakes, the "molten chocolate cakery" Seattle has been raving about.  I've read about their "Boozy" Milkshakes and grilled chocolate sandwiches online and in Seattle Magazine.  My parents were enchanted by their bread pudding last time we went and craved more.

The Bread Pudding
Maple-Clove butterscotch, sautéed apples and pears, vanilla ice cream

"Peanut Butter Cup"
Molten Chocolate Cake
Theo milk chocolate cake, pb fudge,
pb ganache, vanilla ice cream

I ordered the "Peanut Butter Cup" Molten Chocolate Cake.  It was delivered hot in a cute little mason jar with a side of vanilla ice cream.  The cake itself was dark, rich, and chocolatey.  The type of chocolate that almost dries out your mouth it is so rich.  The slightly scorched texture may be due to the fact that it is gluten free. Inside the chocolate sponge is a peanut butter fudge and ganache.  To me, the fudge texture didn't really stick out, but I did notice a light brown molten ooze.  The whole cake was VERY rich.  I found myself constantly going back for more of the vanilla ice cream to mellow out the chocolate abundance.  Peanut butter and chocolate is a pretty typical craving of mine, and although I really did enjoy the dessert, it wasn't my absolute favorite.  I think just the combo of a heavy mexican dinner and then a rich cake threw me off.

My mom and sisters shared the bread pudding, while my dad had his own "Dark Decadence" Molten Chocolate Cake.  The bread pudding was spongey, caramel-y, and deliciously salty (will definitely be getting that one next time), and the Dark Decadence was basically my dish, minus the pb.

Hot cakes is a great dessert destination for you adventurous sweet tooths out there.  The atmosphere is really fun and it always seems to be jam-packed every time we pass by.  I really want to try the alleged "boozy" and regular milkshakes.  I think next time I make a trip it'll have to be not following a large plate of enchiladas.

My dad about to devour his "Dark Decadence"

Dinner Date with Dad

Zoe was at a lacrosse game and Mom took LuLu to diving practice.  After Mom texted me saying that Dad and I would be on our own for dinner tonight I knew we were most likely going to go out.  About 20 minutes after my conversation with Mom I was expecting a text from Dad asking where I wanted to go.  Not that my Dad doesn't like to cook, I just knew we would take this opportunity to treat ourselves.  And that we did...

At first we were going to go to one of our favorite date spots, Via Tribunali, the pizza/italian place on Capitol Hill.  Then, right before we left, Dad remembered a great Italian place also on Capitol Hill that he swore was better.  I trusted him and took the keys and drove us downtown.  He said I would be chauffeur for the night because he was exhausted from work.

Carciofi alla Giudia
Fried Artichoke, Pangrattato, Aïoli

Luckily we found parking and walked to Rione XIII, the somewhat new Roman style restaurant by Ethan Stowell.  I also want to try his places, How to Cook a Wolf, and Anchovies and Olives.  The inside of the restaurant is a mix of a pizza place with an urban tapas bar.  The high brick ceilings and open pizza oven give the place a modern, yet cozy feel.  

We started with two small plates, the fried artichoke (Carciofi alla Giudia) and fried risotto (Suppli al Telefono).  Interested in the direct translation of the descriptions on the menu, I typed them into google translate.  The Carciofi translates into "Jewish Artichoke".  When this first came up I actually laughed out loud, thinking that the translator made a mistake.  The dish actually comes from the Roman ghetto where it is served in Jewish restaurants.  Our Jewish artichokes were delicious.  My mom steams artichokes all the time, but I had never had them fried before.  The breading on the outside had a great light but crunchy texture.  The artichokes themselves were very flavorful and fell apart in my mouth.  The aïoli could have had a little bit more complex flavor (basically just tasted like sour cream), but I think that I was just comparing it to my mom's delicious aïoli-like dipping sauce. She's adds Dijon mustard, Worcestershire sauce and dried tarragon to spice it up.     

Suppli al Telefono are traditional Roman fried rice balls. Usually containing risotto, the can be served with or without tomato sauce.  Our 3 risotto balls came out of the kitchen piping hot.  As we broke into them with our forks, mozzarella oozed out and stretched in longs strands as we tried to transfer plates.  The breading was the same coating on the artichokes.  They kind of tasted like sweet mac n' cheese.  Although the menu says they are served in a beef ragu, I didn't even notice the meat in the dish.  The tomato sauce was rich and mouth watering.  I was not a huge fan of the dish overall, but my dad really liked it.  I'm not one for really heavy appetizers, I just like things to

Suppli al Telefono

Fried Risotto, Beef Ragu,

Mozzarella

whet my palate.  My favorite part of the dish was definitely the buffalo mozzarella.  I noticed on the menu they had a whole section devoted to tasting mozzarella.  I've seen my fair share of cheese tasting boards, but never whole section on a menu specializing in one type..  

For our main dish we went with the simple Margherita pizza.  My dad wanted to try the asparagus one.  It sounded good at first, until I noticed that it had fried eggs on it.  Personally, I only like eggs for breakfast, not on my burgers, pizzas, or other dishes.  The wait was a little long for a pizza that takes 60 seconds to cook in a wood burning oven, but it was worth it.  The crust was fluffy and slightly chewy.  Creamy and rich mozzarella was matched with the sweet tomato sauce.  My favorite part was the chili oil drizzled on top.  Although pizza is usually greasy enough on its own, this addition made it a pizza worth remembering.  The hot chili oil added a burst of flavor to every bite.    

Margherita Pizza
Buffalo Mozzarella, Tomato, Basil

I like how you can see my Dad already grabbing his stomach anxiously waiting to dig in. 

I wouldn't go as far and say that this pizza is up to par with Tutta Bella, my favorite Pizzeria of all time, but it is definitely up there.  I would love to go back to Rioni XIII and try their homemade pastas.  My meal here surpassed Serafina's, which I visited just earlier this week.  While walking back to the car, Dad and I passed a place crowded with people called Smith.  We looked at the menu and the Chicken and Waffles immediately caught my eye.  I'll definitely be making a trip back to Capitol Hill soon!