My new favorite Mexican restaurant is Cactus Taqueria on Vine, near Sunset.
Delicious pork, garnished with cilantro, diced onions and slices of avocado rolled in soft tacos please me greatly. The pork isn’t highly seasoned, so one can enjoy the earthy fattiness of swine.
Complementary slices of radishes await thee!
Their salsa bar is good.
I went to the Los Angeles Food Bowl Night Market the weekend before last.
I had read about David Chang’s food for years. So when I heard that Momofuku would be opening a stall there I was very excited.
The food festival was located in Grand Park in downtown Los Angeles.
I had to wait 20 minutes to be served.
The cook cutting the meat gave me a free sample of brisket. The meat was salty, savory, fatty and tender.
I loved it.
I ordered both the spicy pork wrap and the salted brisket.
The flatbread was chewy and absorbed the oil well. There was some sort of a pickled vegetable in the salted brisket wrap and parsley, I think.
The spicy pork wrap wasn’t too spicy, but it was likewise delicious. There was a spicy sauce and cilantro present.
Even after eating both, I had some room left so I bought a sea urchin.
I went last Saturday with my brother but it apparently had ended. 😭
That’s what is called on the menu at Tatsu Ramen .
It occurred to me that I hadn’t had ramen since I left Singapore in August 2016!
According to Yelp and Google, this is the best local ramen restaurant.
How was it?
The broth was delicious. I was very pleased with it. I ordered it with lots of garlic and a fair amount of chilies.
The onsen egg was slightly, ever so slightly overcooked. Instead of the yolk being like runny custard, it was merely soft.
Don’t get me wrong, I devoured it. The kurobota pork was fatty and intensely porky.
This place was fairly busy on the Saturday afternoon I visited.
I got my ramen fix and I left happy.
I lived seven years in Asia: one and a half in (基隆) Keelung, Taiwan and five and a half in (新加坡) Singapore. If the reader wondered if I crave Asian food, I do. Chinese food is my favorite cuisine of all and dumplings have become comfort food for me.
It’s not Don Tai Fung, but it’s four blocks from my apartment and it’s relatively cheap. IXLB is my local dumpling house and I just realized the acronym means something like “i love xiaolongbao.”
I didn’t order the xiaolongbao, but i ordered cucumber slices in garlic and sesame oil. This version also had Sichuan peppercorns and chilies and I liked it.
The steamed pork bun was likewise delicious and comforting.
It’s no-frills, but the food is authentic and reasonably priced.
I haven’t updated this blog in ages. I have been writing, at least.
In late May I had a job interview which went well as I got that job. After the interview I went to the Los Angeles County Museum of Art, which was nearby.
The cafeteria has good food! This pork cutlet, served with polenta, fried rice (double order of carbs, I know. I was the first customer and I was too hungry to wait for their vegetables to be cooked. There were peas and carrots in the rice) and a lemon butter sauce was the best cafeteria meal I’ve had in many many moons.
I barely touched the rice, but I devoured the crispy cutlet and the creamy polenta.
The LACMA has a surprisingly good collection. I’d never heard much about it prior, but having visited the place I would highly recommend it.
What compelled me to go, other than my love of museums was this piece from ancient Bactria, in what is now Afghanistan.
It is 3,500 to 4,000 years old.
There’s a small but interesting collection of antiquities. The impressionist collection is impressive.
This might have been the second time since I’ve had a papusa. A papusa is a flat spongy bread filled with vegetables or meat.
Originally from El Salvador, I’ve been noticing papuserias here and there.
I ordered the papusa with pork and cheese. It was served with salsa and guacamole.
I liked it.
The cucumber mint lemonade was very good.
I went to Manchester, a city near Long Beach for a job interview.
I saw this odd building across the street from the park where the farmers’ market was located.
One of my favorite Chinese dishes, this attempt did not measure up to my standards, but my parents liked it.
However, I know what I did wrong, so next time, the attempt will be successful.
For the broth in which to boil the pork I places a chopped up scallion and a small handful of Sichuan peppercorns.
Instead of using pork belly (which I should have used) I used pork loin which was way too lean. This recipe needs fatty pork. So I cooked the pork in the pot for twenty minutes.
Meanwhile, I had chopped up scallions, garlic, ginger and dried birds eye chilies.
I took the cooked pork from the pot.
Then I sauté the ginger and garlic in the wok. When the ginger began to turn golden brown I added the pork.
I then added chopped leeks, chilies and scallions.
At this point I should have cooked this down a bit. Instead I added bell peppers. I also added a mix of soy sauce and sugar.
It added too much sweetness to the dish. Twice cooked pork should be about spice and fat. It might have tasted fine, but I was disappointed. Next time I know what to do.