ramblings of a Seattle travel, food and photography hound
Nestled against the hills of Lincoln Heights, my wife's old stomping grounds, is Mom's Tamales, considered one of the best tamalerias in Los Angeles. Recipe handed down from grandmother, to mother and and now to current owner, the tamales are so popular that any of the six on the menu may be unavailable at any time because customers may have... Continue Reading →
Through the hilly neighborhood of Highland Park just west of the Arroyo Seco runs York Boulevard, the neighborhood's main commercial thoroughfare. It supports not one, but two supermarkets, within blocks of each other, that serve the mostly Latino community. When my daughter lived in New Zealand, she rued that she couldn't get Mexican products readily (or inexpensively). In Christchurch, there was... Continue Reading →
One of the best—if not the best—reasons for eating in Los Angeles' sizable Koreatown is the opportunity to taste specialties not on standard Korean menus. For instance, take kalgooksoo (or kalguksu), a noodle soup similar to Japanese udon with its thick wheat-based noodles in a rich broth. Hangari Bajirak Kalgooksoo specializes in it, so highly regarded that a wait... Continue Reading →
Every April and October, Seattle area diners look forward to Seattle Restaurant Week. The program actually extends over a two-week period (except Fridays and Saturdays) and features many restaurants that have agreed to offer a 3-course dinner for $30 per person (and, in a few cases, two-course lunch for $15). These prices can be great values when... Continue Reading →
I love the funky savoriness of Chinese fermented black beans (douchi). I also love chicken wings. No big surprise then that I love them together. Rather than packaged, loose black beans (which need to be swirled in water and drained several times), for convenience I use the Master brand of fermented black beans bottled in oil. I find other prepared black bean... Continue Reading →
The malasada is a must-eat in Hawaii. The dessert is just as popular on the islands as the doughnut on the mainland, if not more so. I could easily forego the other foods of Hawaii (with the exception of poké), but not malasadas. Their defining characteristics vis-à-vis doughnuts are their relative crispiness and eggier texture, but otherwise... Continue Reading →
I don't know if Nashville, both the city and its food, has suddenly become trendy, or not. Articles about it seem to be appearing in print and digital media wherever I turn. Could it be that I've become more attuned to these write-ups because I had just been there last year (and loved it)? While the Grand Ole Opry... Continue Reading →
In a non-descript strip mall, virtually next door to Spud Fish & Chips, is a gem of a pizza restaurant. Evviva Wood Fired Pizza is a bit tricky to find. You won't see a big sign along the rooftop as there are for its neighbors (Spud's dominates), but set your sights lower at storefront level and you'll see... Continue Reading →
Asking this question is tricky in Hawaii. There are SO MANY shave ice places that I doubt anyone can realistically answer it. I've been to, I'd say, ten different sellers of this ultimate refreshment, and that number doesn't even come close to how many places offer it. Can I still ask the question, who sells the best shave... Continue Reading →
Kauai has lots of taro fields. Not that the Garden Isle has exclusive claim to them, but the North Shore is considered the best place on the Islands to grow taro. Over half of all poi in Hawaii is made from Kauai taro. Around Hanalei, you drive past the fields on all sides. The largest farm in... Continue Reading →
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