Of course a trip back home wouldn’t be complete without eating some tacos. Few people and couple websites pointed me to Guisados. They recently opened one in DTLA and lucky for me, I was there to check out the Big Gay Ice Cream LA shop.
I guess I should’ve done my homework before going to Guisados. Apparently, the better deal for first timers is to get the platter. It’s a platter of 6 small tacos which is great to get a feel of the place. Instead, I walked up to the counter and got a steak picado, chicken mole poblano, fish, and chicharron.
Let’s start with the not so great and meh. I did not like the chicharron (pork rinds simmered in chile verde) taco. When you think chicharron, you think crunchy and crispy. The chicharron at Guisados was soft because if I had done my homework again I would’ve known that they basically braise and simmer all their taco fillings. Slippery pork skin is not good eats to me. The pescado (grilled fish) taco was alright. I really think that, when it comes to fish tacos, the fish needs to be fried or else it sort of gets lost.
Oh man, but the steak picado and chicken mole poblano tacos were pretty darn good. Great flavors and texture, could’ve eaten 2 more of those.
The corn tortillas were tasty and thicker than the usual tortillas and I really liked that.
My sister told me that they have beef tendon tacos which I want to try, next time I’m home.
Guisados, locations in DTLA, Boyle Heights, and Echo Park Los Angeles
You know the phrase “cuts like butter?” Well I used it to describe the steak I was eating, to my friend while we were having lunch at Petit Trois. Oh wow..indeed.
The steak frites ($33), which comes with an onion soup sauce, is major delicious. The steak was tender and rare and fatty. I also could’ve just eaten the free bread and butter, toasty and soft. My friend ordered the croque monsieur which was really good and really heavy. We also shared a plate of the salmon rillettes that I happily slathered it over the bread and butter.
I hear it gets crazy crowded during dinner service so if you have a chance, go for lunch.
Petit Trois 718 N. Highland Ave, Los Angeles
Here in Brooklyn at a bar called South they serve what they call the Grilled PBJ&J. That’s peanut butter, jelly, and (pickled) jalapenos. It’s an incredible creation, taking something familiar — PB&J — and adding something unexpected — the jalapenos — that makes the sandwich special. The acidity and spiciness of the jalapenos makes the perfect bridge between the peanut butter and the jelly, and the sandwich is grilled so the bread is warm and crispy. I bring this all up because I recently had a peanut butter, jelly, and broccoli sandwich at a restaurant in Midtown. It’s called the Sheemaker’s Bounty, and at first it didn’t occur to me what I had ordered. It’s described as containing “charred broccoli, fried almond butter, and pickled raisin jelly.” As soon as I bit into it I realized that it tasted exactly like a PB&J that someone had jammed a load of broccoli into. Now this isn’t as bad as it may sound. There is actually nothing off-putting about the combination. But unlike the jalapenos in the Grilled PBJ&J, the broccoli doesn’t add anything or enhance the sandwich in any way — well, other than adding some nice green veggies to a PB&J (AB&J?). Does that make it healthier? Anyway, the sandwich was good but I can’t envision going out of my way to get another one.
Untamed Sandwiches — 43 West 39th St
Late last year, Gotham West Market opened on super super west side of Manhattan (oh dude what a walk from the A/C train). It’s basically a big food court like space with food “stalls” from The Cannibal, Little Chef (from Caroline Fidanza owner of Saltie), Court Street Grocers, etc and The Brooklyn Kitchen for your kitchen supply needs. Though one of the more anticipated opening was Ivan Ramen Slurp Shop. From what I have read online, Ivan Orkin is suppose to be a genius at ramen making and for him to be popular in Japan that’s a pretty huge deal.
There was so much hype for this place. Check out what Howard and I thought about the ramen.
Continue reading “Ivan Ramen Slurp Shop”
Clay (aka Ultraclay) pointed me to the fried chicken sandwich at Joseph Leonard a while back. He told me he had a hard time picking his favorite fried chicken sandwich. It came down to Allswell and Joseph Leonard. So as a curious eater, I had to check it out sooner than later.
Joseph Leonard has been on my “to-go” list for a while now but like so many places, I just never got around to it. And so this is why I’m glad I’m doing this project. Trying out new places, new fried chicken dishes, new experiences. Cause of this project I was able to cross this place off my list.
They only serve the fried chicken sandwich during lunch, brunch and late night hours. I had a free day on a random Friday and decided to check it out.
Even at 11:30am the place was nearly packed. I grabbed a seat at the counter (lovely space and light!) and ordered a beer and the fried chicken sandwich. For $14, the sandwich came with mayo, tobasco, honey, bread and butter cucumbers and served with a side of chips. This was one awesome sandwich and totally understand why Clay would have a hard time deciding. I especially love the mayo, spicy, and sweet combination. I’m having a hard time deciding which sandwich is better also but does that matter? Why can’t we have 2 favorite chicken sandwiches?
Though, I do prefer fries over chips.
Joseph Leonard 170 Waverly Pl, West Village
See what other fried chickens I have eaten for my fried chicken project.
On Monday I posted Allswell’s crispy chicken sandwich, which is currently my favorite fried chicken sandwich (do you have a favorite chicken sandwich?).
I also got a chance to spend some time in the kitchen with Nate Smith while he was preparing and cooking my sandwich. Check out some behind-the-scenes photos after the jump!
Continue reading “Fried Chicken Sandwich: Behind The Scenes At Allswell”
You may remember that in 2012 the best meal I ate all year was the lunch I had with my friends Jeff & Eva when I went to visit them out on Fire Island. I went out again this year, and once again we had a perfect lunch. One of the things I liked most about this lunch (besides the fact that it was delicious) was that it was such a weird mix of ingredients, but they all worked together. After the soba noodles were cooked Eva rinsed them to cool them off, then mixed them with lettuce, raw chopped carrots and tomatoes, some goat cheese, a simple vinaigrette, and a few chopped hard-boiled eggs. This was all tossed together until the cheese and dressing coated the noodles. Then she added a chopped avocado and tossed again, letting the avocado coat the noodles as well. A little bit of salt and pepper, and the salad was done. The balance of textures and flavors was spot on, and the salad was perfect for a hot summer day. Thanks to Jeff & Eva, for another great meal and another great day!