Mexican Food – Mexicali Blues Cafe http://mexicalibluescafe.com/ Thu, 24 Nov 2022 14:22:27 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://mexicalibluescafe.com/wp-content/uploads/2021/06/icon-2-150x150.png Mexican Food – Mexicali Blues Cafe http://mexicalibluescafe.com/ 32 32 What Thanksgiving looks like in four different cultures https://mexicalibluescafe.com/what-thanksgiving-looks-like-in-four-different-cultures/ Thu, 24 Nov 2022 14:22:27 +0000 https://mexicalibluescafe.com/what-thanksgiving-looks-like-in-four-different-cultures/ The Chopras are preparing for this year’s Thanksgiving feast at their home in Matthews. “At first it was like, ‘Okay, it’s just a holiday,’ until you really figured out what Thanksgiving is,” Leena said. The Chopra family, left to right, are Vijay, 13, Leena, Vikas and Viraj, 14. Alex Slitz alslitz@charlotteobserver.com Faith, food, family and […]]]>

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The Chopras are preparing for this year’s Thanksgiving feast at their home in Matthews. “At first it was like, ‘Okay, it’s just a holiday,’ until you really figured out what Thanksgiving is,” Leena said. The Chopra family, left to right, are Vijay, 13, Leena, Vikas and Viraj, 14.

alslitz@charlotteobserver.com

Faith, food, family and football: these themes have dominated American Thanksgiving for generations.

The holiday conjures up images of colonial America, a bountiful harvest, family reunions and, of course, the hallowed pastime of watching an American football game.

Dinners typically consist of turkey, corn, stuffing, green beans, and mashed potatoes, among other things. But is there more than one way to have an “American” Thanksgiving? What does “American” mean in this context?

In the true spirit of the beloved holiday, guests from different cultures across Charlotte – an Indian family, a black family and an interfaith Jewish family – opened their homes to The Charlotte Observer and shared what Thanksgiving is like at their tables. A place at this table has also been prepared for readers – by families who take pride in their “non-traditional” Thanksgiving celebrations.

Families like mine.

My Big Fat Puerto Rican Thanksgiving

In the early 1960s, my grandparents, Carmen and Felix, emigrated from the Big Island of Puerto Rico to New York. Like so many others at that time, they came to America to work hard and build a better life for themselves and their descendants.

With them, they brought customs and ideals that make us who we are today. In addition to loyalty, pride and motivation, my grandfather brought his musical talents and my grandmother came equipped with her talent to transport others to her homeland with food.

They both died early in my life, but their spirits live on through our traditions. Music and food are staples at my family’s Thanksgiving dinners.

Arroz con gandules is the base of our meal. It’s a dish of rice seasoned with sazon and cooked with our sofrito, a vibrant purée of onion, garlic, cilantro, red pepper and green pepper. The rice contains nutty pigeon peas and sliced ​​olives often make an appearance.

My older sister has fond memories of snatching a few olives from jars and nibbling on them while my grandmother hovered above her irrationally large jars, making pounds of arroz.

A tastier substitute for turkey – a pork roast – is the real star of the show every Thanksgiving at my family’s table. Called “pernil”, the meat is vigorously marinated and cooked for six hours in the oven. It slowly fills the house with one of the most delicious aromas known to man.

Other more American dishes like stuffing, potato salad, sweet potatoes and cornbread are also added to the spread, helping to round out our feast.

All the while, laughter echoes off the dining room walls in a seemingly endless series of rounds. If there’s one thing Puerto Ricans love to do, it’s laugh.

At home, mambo, bachata and salsa music resonates in every room of the house. The sport may be shown on television, but any commentary is drowned out by the cheers and colorful tunes from the stereo as family members young and old dance in the kitchen and living room.

The match score is irrelevant. Win or lose, we dance.

Grand parents
After emigrating from Puerto Rico to the United States, Felix (left) and Carmen Pagan (right) pose near the Williamsburg Bridge in New York, ca. 1963. Courtesy of Evan Santiago

A celebration of harvest, family and life

For Matthews resident Leena Chopra, family is the mainstay of all gatherings, especially Thanksgiving. The Chopra family is originally from India, so their Thanksgiving feast includes traditional Indian food, with a unique twist.

“Our family is vegetarian,” Leena told the Charlotte Observer. “(Dinner) is either traditional Indian food or other food that I can do vegetarian. Our goal is to have a gathering to enjoy a meal together that everyone can eat.

The stuffing seen at most American Thanksgiving dinners is made with a savory twist at the Chopra house. Instead of croutons or white bread, this version of the dish uses Indian spices and cubed paneer, a milky cheese with a heavenly texture that resembles ricotta or cottage cheese.

Every year, Thanksgiving at the Chopra house ends with an unexpected dish: homemade birthday cake.

Leena’s son and brother share a birthday during the holidays, so the household rejoices in the opportunity to not only express gratitude for the year’s “harvest” and the family as a unit, but also the life of the individual.

CLT_ALS_Thanksgiving_008
Indian dishes sit on the Chopra family’s kitchen table in Matthews, North Carolina, Monday, Nov. 21, 2022. Alex Slitz alslitz@charlotteobserver.com

“Christmas music, video games and Mexican food for two”

For Laurisha and Marcus Fant, an African-American couple living in Charlotte, Thanksgiving is far from what one would expect from a southern black family — and they wouldn’t want it any other way. The Fant’s trade in large gatherings, extravagant parties and traditional festivities for Christmas music, video games and Mexican food for two.

“We avoid large gatherings for many reasons, but we love our little family of two and the way we celebrate,” Laurisha told the Observer.

The Fant’s small and quiet Thanksgiving breaks the mold for several reasons, but it’s not a form of protest. For Laurisha, Thanksgiving is more about rest and reflection.

“We have quite a large family on both sides and used to travel interstate. It’s been a bumpy trip and we don’t see anyone from the event outside of this holiday,” Laurisha said. “So we came to relax at home and reflect after a long year. It allows us to be truly grateful for where we are and plan for our future.

When I asked Laurisha about choosing Mexican food over a “traditional” holiday menu, she said it was reinventing herself. For her, the holidays can be anything you want them to be and there’s no right or wrong way to celebrate.

“We just don’t like to eat all the traditional Thanksgiving foods and we really like Mexican food,” Laurisha said. “We love and respect other cultures as much as we respect our own. I think multiculturalism is one of the best things about being in the United States.

everyone come

Kara Culp, along with her husband and two children, is opting for a more intimate Thanksgiving get-together this year. To prevent the family from getting sick during the ongoing COVID-19 pandemic and the early start of a fierce flu season, the interfaith Jewish family of four will only be joined by Culp’s mother this year — a stark contrast striking with the celebrations which usually contain cousins, aunts and uncles too.

While dinner preparations take place, Macy’s Thanksgiving Parade will take over the living room TV screen as the aroma of baked tzimme puffs drifts from the kitchen.

The dish is an Eastern European Jewish delicacy, Culp said in an interview with The Observer. It’s the perfect way to pack in all the Thanksgiving staples in one bite.

“This is how we get our sweet potatoes for Thanksgiving,” Culp joked when explaining the recipe. “Inside (are) sweet potatoes, a little cranberry and a little pineapple. You bake it in a muffin tin, so you cut the puff pastry into squares and bake it in the oven. And it’s so delicious because it’s like your bun and your sweet potato in one bite.

Corn casserole and the more common turkey and stuffing are also included on the menu. “And that’s not dressing up, that’s stuffing our house,” Culp said playfully.

The family involves everyone in the cooking process and if there is aStragglers from the Circle of Culps left behind are invited to join in the festivities.

Culp says inviting people over who have nowhere to go, especially on major holidays (like Rosh Hashanah or Yom Kippur), is central to Jewish culture. The invitation serves as a “mitzvah,” or good deed, and has allowed the Culps to cultivate a community of “framily,” or friends who have become as close as blood relatives.

For Culp, Thanksgiving is a particularly beautiful holiday because it’s usually celebrated by everyone, but in slightly different ways.

“Everyone has different cultures and we do a lot of the same things, but everyone has their own little twist,” Culp said. “It’s very special.”

Learning about the different ways my neighbors celebrate the same holiday taught me more than I thought. Every home is different, and so are our traditions.

But there is a common thread that unites us all: mishpachah, parivaar, familia — the family.

While there are different ways to celebrate an American Thanksgiving, in the end, we are more alike than we are different. It is something to be grateful for.

This story was originally published November 24, 2022 06:00.

Charlotte Observer Related Stories

Evan Santiago is a reporter for the Charlotte Observer and writes for the publication’s Service Journalism Desk. He is originally from New York and is currently based in Queen City where he works to help local readers with the challenges that come with everyday life in the modern world.

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Menu changes that reduce diner emissions https://mexicalibluescafe.com/menu-changes-that-reduce-diner-emissions/ Tue, 22 Nov 2022 01:05:02 +0000 https://mexicalibluescafe.com/menu-changes-that-reduce-diner-emissions/ “There are around 120 ‘eco-labels’ on the market, from fair trade to organic to Rainforest Alliance Certified,” he says. “Until we have a single, unified measure, it’s really hard for consumers to make those dietary judgments themselves.” Clark says it’s important that carbon doesn’t become the only metric used to determine the environmental impact of […]]]>

“There are around 120 ‘eco-labels’ on the market, from fair trade to organic to Rainforest Alliance Certified,” he says.Until we have a single, unified measure, it’s really hard for consumers to make those dietary judgments themselves.”

Clark says it’s important that carbon doesn’t become the only metric used to determine the environmental impact of food. “We need to take a holistic perspective,” he says. Besides carbon, we should consider the impact of the food we eat on water, land and biodiversity, he says, noting that foods with a high carbon footprint often require a large amount of land for their production. production.

This is not always the case, he adds. Wild fishing, for example, do not use large amounts of soil or fresh waterbut can release a lot of CO2 when they drag weighted nets across the ocean floor and have devastating effects on ocean ecosystems across overfishing and destruction of the seabed. (Read more: Can eating fish be sustainable?)

Miers agrees that carbon labels only tell us part of the story, but says it’s a useful tool that inspires people to start thinking about the climate impact of food. “But if we just focus on carbon, we really risk oversimplifying a complex subject of nature and shooting ourselves in the foot,” she says, adding that Wahaca is also focusing on other things. environmental issues beyond greenhouse gas emissions, including procurement. ingredients of regenerative farmers that do not use any herbicides or fertilizers to improve soil health (which also allows it to sequester more carbon).

“We’re not here to knock people over the head,” Miers says. “It’s just about giving people information. It’s not about telling people what they can or can’t eat.”

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Dominic the Food Critic: Zocalo Food Park https://mexicalibluescafe.com/dominic-the-food-critic-zocalo-food-park/ Sat, 19 Nov 2022 17:02:00 +0000 https://mexicalibluescafe.com/dominic-the-food-critic-zocalo-food-park/ This weekend I visited the Zocalo Food Park at 636 S. 6th St. It offers a wide range of different cuisines including tacos, pizzas, arepas, sushi rolls, bagels, and sandwiches. X I met the co-owner of the food park, Jesus Gonzalez. It also operates the Mazorca Taco food truck which serves Mexican-style tacos, […]]]>

This weekend I visited the Zocalo Food Park at 636 S. 6th St. It offers a wide range of different cuisines including tacos, pizzas, arepas, sushi rolls, bagels, and sandwiches.

X


I met the co-owner of the food park, Jesus Gonzalez. It also operates the Mazorca Taco food truck which serves Mexican-style tacos, burritos, tortas, guacamole, fries and more.

Dominic and Jesus GonzalezX


Jesus went to culinary school in New York and returned to Milwaukee to start his first food truck business. He purchased this property to create a place of operation for food trucks and vendors that stands out from any other location in Milwaukee.

Zocalo officially opened in 2019. It’s open year-round, and all trucks are independently owned. They also host outdoor markets in the summer and fall where local makers can sell their crafts, art, and more. In the winter, they have heated little cabins or domes in which customers can enjoy their food. Check them out website for cabin details.

Currently, the food park includes Mazorca Tacos, Anytime Arepa, Hot Box Pizza, Modern Maki, Ruby’s Bagels, and Meat & Co.

Mazorcan tacosX


My first stop was Mazorca Tacos. I ordered their tacos al pastor, bistec, birria, pollo, vegetarian and vegan. I had to taste them all.

Tacos of MazorcaX


Jesus told me that they make all their corn and flour tortillas from scratch. All the tacos were so delicious and I especially enjoyed the melted cheese on the tacos. I loved that they had different varieties of tacos for everyone.


Modern Maki TruckX


At Modern Maki they offer sushi burritos, ramen, sushi and boba. All of their sushi is hand rolled. I ordered their California sushi roll with cucumber, crab and avocado.

sushi rollX


It was very fresh and I had fun using the chopsticks for my sushi. They also offer Mexican-inspired sushi rolls and summer rolls with salmon, ahi tuna, yellowtail, avocado and beets.

My third stop was Meat & Co. I ordered their Zocalo burger and Nashville chicken sandwiches. The Nashville Chicken Sandwich is made with toast, cheese, and pickles. The chicken had a nice kick and was very appetizing.

Nashville Style Hot Chicken DeliX


The Zocalo burger has a double smashed beef patty with sharp American cheese, classic burger sauce and red onions on a potato roll.

Zocalo Burger


Hot Box Pizza was to die for! I had their four cheese pizza which had mozzarella, parmesan, asiago and cheddar. This is a 10 inch wood fired pizza that has a rustic tomato sauce and the crust is brushed with herbs, oil and butter.

Hot Box PizzaX


Your pizza comes with garlic bread. The tomato sauce has a nice tangy flavor. The different cheeses gave it a very creamy taste and the pizza crust tasted very homemade.

My last stop was Anytime Arepa. I ordered my arepa with black beans, Monterey Jack cheese, sweet plantains and pork with a side of green salsa.


ArepaX


I liked that you can choose the ingredients you want in your arepa. I thought it was delicious and really loved the sweet fried pork and plantains.

I would highly recommend checking out Zocalo as they have so many different food options to choose from. It’s a very fun and colorful atmosphere where they have beautiful murals that you can take pictures on.

All food trucks and vendors put so much effort into preparing great food for their customers. I promise you’ll find something here that you’ll like. I also loved the heated cabin. You should definitely check it out.

Zocalo heated cabinX


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The Good Brothers Explain Their Friendship, Why They Returned to WWE https://mexicalibluescafe.com/the-good-brothers-explain-their-friendship-why-they-returned-to-wwe/ Thu, 17 Nov 2022 04:50:00 +0000 https://mexicalibluescafe.com/the-good-brothers-explain-their-friendship-why-they-returned-to-wwe/ people, the good brothers are officially in WWE. That’s right, while the news of Doc-now-Luke Gallows and “Machine Gun” Karl Anderson jumping from NJPW and Impact to the Fed is nothing new, because The OC’s return is so worn out that they have already worked a “premium live event” and added a fourth member to […]]]>

people, the good brothers are officially in WWE. That’s right, while the news of Doc-now-Luke Gallows and “Machine Gun” Karl Anderson jumping from NJPW and Impact to the Fed is nothing new, because The OC’s return is so worn out that they have already worked a “premium live event” and added a fourth member to the faction in Mia YimCorey Graves officially called the team by their indie name, the Good Brothers, in commentary.

But why? Did WWE get really liberal with their rules and allowed the duo to stick to the name of their independent team BELIEVED? Or was this just another example of a comment allowed to mention other promotions, since virtually every company except AEW has been removed in some way in the past three months? Or maybe it’s just because Graves had The OC on his podcast, after the belland they explained the Step Brothers-style moment that turned them into Good Brothers.

“I sent my ‘Hey bro’ message,” Gallows told Graves. “Hey brother, is there something going on in New Japan? and that’s how it all came together. We had, like this Step Brothers moment where, like, we had a really cool match at Korakuen Hall (and Karl asked) ‘do you like Mexican food?’ And I said ‘yeah’ and he said ‘do you like beer?’ (and I say) ‘yeah’ and he says ‘do you want to go with my godfather for some Mexican food and beer?’ (and I say) ‘yeah’ and about an hour later we were like, ‘did we just become best friends?’ »

So there you have it, the Good Brothers moniker belongs to a night of drinking and taco-eating deer one night after struggling under the “bright lights” of Korakuen Hall; although the exact story was unknown until now, somehow it couldn’t be more obvious.

The Good Brothers shoot what brought them back to WWE.

Elsewhere in his interview with The Brothers, Graves asked about the journey that brought the duo back to WWE, as transcribed by Matt Black of Yahoo.

“It was weird how it happened because we had been back and forth with Uncle Al [AJ Styles] before the regime change, but we weren’t talking about anything,” admitted Luke Gallows. “Honestly, we had just done the two years at IMPACT and we were grateful to them. It was two great years there, but we wanted to recharge our batteries. We wanted to hit Japan pretty hard. So we were like, just take this time. Let’s go to Japan for the New Year. And then decide what we want to do.

“So we’re in Dallas and we’re playing our last game there with the Motor City Machine Guns. And we just got a text from Triple H, ‘Hey guys, can we talk?’ and we went, well shit, here we go! Maybe we should text and say let’s talk about it. But we still didn’t know if it was something we could or wanted to do or what was going to come out of it after what happened last time. Then we phoned and we could feel the new vibe and how positive everything was. And one thing led to another from there.

“Bright Lights” then interrupted the conversation and explained why the duo was ready to leave NJPW, especially since the NEVER Openweight Championshipeven after being fired by WWE in 2020 in a move that had made Paul Heyman public enemy number one in the eyes of AJ Styles.

“We’ve always had a really good relationship with Triple H,” Anderson said. “He was always our guy when our contract was coming up at the end of 2019. And it was Hunter who we talked to and ended up signing a new contract in 2019. And so we had a good relationship, and I think that that’s why when we were released, I was anxious even if we would ever come back or talk to him again.

“I didn’t know we had spoken to him before. So we haven’t spoken to Triple H for two and a half years. In addition to a text like the one in July 2021, Gallows sent a selfie of him and me drinking beer to Triple H that read, “Hope you’re doing well, baby boy.” About three days later, I said Hunter never texted you back? And he says no. Then about a day later he goes, hey Hunter replied and said, “Hope you’re okay.”

“But other than that we weren’t talking at all and we were just coming back from an IMPACT wrestling weekend. It was, ironically, our last IMPACT wrestling weekend. We come home, and we FaceTime with Hunter, and we talk, ask how the families are doing. He asked if we wanted to come back, sort of talked about our issues. He said, ‘Hey, that was then; it is now. Let’s go ahead and let’s go. That’s it. Let’s go. Let’s do it.

“I get chills now thinking about it because I didn’t think we’d be having this conversation again. And not just the business conversation to get the personal conversation going, and so it was good to put all of that on the table. “It’s over. Let’s go; now we’re moving forward. Because that was it, it happened like that. And then we still had to go back to Japan. We had to do a 10-day tour. I had a singles match with Tanahashi. Then we had to go to England for New Japan. And it was October 1 and 2, and nobody knew we had already planned to do October 10 at New York.

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Celebrate the Holidays with Festive Mexican Favorites https://mexicalibluescafe.com/celebrate-the-holidays-with-festive-mexican-favorites/ Mon, 14 Nov 2022 05:00:11 +0000 https://mexicalibluescafe.com/celebrate-the-holidays-with-festive-mexican-favorites/ (Family Features) When you gather with your loved ones for the holidays, you can heighten the magic of the season by adding Chispa – a special sparkle – to your table. It’s as easy as adding classic Mexican dishes to your menu. The key to adding that special spark is using authentic Mexican ingredients, which […]]]>

(Family Features) When you gather with your loved ones for the holidays, you can heighten the magic of the season by adding Chispa – a special sparkle – to your table. It’s as easy as adding classic Mexican dishes to your menu.

The key to adding that special spark is using authentic Mexican ingredients, which you can find in recipes like Oaxacan chorizo ​​and tamales and Oaxacan potato and chorizo ​​empanadas. These flavorful dishes feature delicious additions from Cacique, one of the country’s top brands of authentic Hispanic cuisine that the whole family will love.

When planning your flavor-packed festivities, consider these must-have ingredients.

  • Chorizo: Whether pork, beef or soy, chorizo ​​adds the spices and hearty flavors of Mexican cuisine to any recipe.
  • Oaxaca: Similar to the taste of mozzarella but even more melting, you can enjoy this buttery cheese in many dishes.
  • Crema Mexicana: With a neutral, fresh flavor and a silky, runny texture, this everyday table cream is used to balance spicy dishes.

Find more delicious additions to your holiday menu at CaciqueFoods.com.

Tamales with Chorizo ​​​​and Oaxaca

Preparation time: 60 minutes
Cooking time: 60 minutes
Servings: 10-12

  • 40 dried corn husks
  • the water
  • 3 packets Cacique Pork, Beef, or Soy Chorizo
  • 1 medium onion (about 1 cup), minced
  • 8 pounds basic tamale paste, at room temperature
  • 3 packages (10 ounces each) Cacique Oaxaca cheese, cut into 1/2-inch strips
  • Tamale steamer
  • Cacique Crema Mexicana, for serving
  • Cacique Homestyle Mild salsa, for serving
  1. In a large bowl, cover the corn husks with boiling water and soak for at least 1 hour. Remove excess water and wipe each wrap.
  2. In a large skillet, cook the chorizo ​​according to package directions. Add onions; sauté over medium heat until translucent, about 5 minutes. Cool well.
  3. To make tamales: Prepare one wrap at a time by placing the wrap over the open palm, smearing 3 tablespoons tamale paste over the wrap from side to side and down, leaving 3 inches high untouched for the folding. Place 1 tablespoon of chorizo ​​mixture in the center and garnish with a strip of Oaxaca. Fold 1/3 of the envelope to the left and 1/3 to the right, overlapping them; pinch bottom to seal and gently fold over top to create a small rectangle.
  4. Add adequate room temperature water to the tamale steamer and set the steamer rack. Place the formed tamales, vertically and upside down, tightly packed. Once the first layer of tight tamales is complete, start the second layer of tamales horizontally.
  5. Cover and steam over medium-high heat 45 minutes to 1 hour. Check the water level after 45 minutes. If the water level is low, slowly add hot water to the side of the pan.
  6. Remove a tamale to check for doneness. The tamale is done when the dough separates from the wrapper upon unwrapping. Serve hot with cream and salsa.

Oaxacan empanadas, potatoes and chorizo

Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 24 empanadas

Dough:

  • 1 stick, plus 6 tbsp, cold unsalted butter, cubed
  • 4 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup lukewarm water
  • 1 egg, at room temperature, beaten

Filling:

  • 1 package of Cacique pork chorizo
  • 2 russet potatoes, cubed
  • 5 ounces Cacique Oaxaca cheese, cubed
  • 1 egg, well beaten, for gilding
  1. Preheat the oven to 350F.
  2. To make dough: Use a pastry cutter or fork to cut the butter into flour until it forms a crumbly consistency. Sprinkle with salt and stir. Add warm water and egg; stir until a lumpy dough forms. Knead the dough for about 5 minutes. Cut the dough into 24 pieces and, using your hands, roll each piece into a ball. With a rolling pin, roll the balls evenly into 5-6 inch circles.
  3. To fill: In a skillet over medium heat, cook the chorizo, stirring, until it crumbles. Add the cubed potatoes. Cover and cook until potatoes are tender, then uncover and cook 5 to 10 minutes until liquid evaporates.
  4. Fill the empanadas by placing 2-3 tablespoons of the chorizo ​​and potato mixture with 2-3 cubes of Oaxaca in each circle of dough. With your finger, pass the egg wash on one side of the circles. Fold over and seal the edges by pressing down with a fork or creating pleats and pinching to seal the filling inside. Brush top with egg wash.
  5. Prepare baking sheets lined with parchment paper and place the empanadas on the sheets. Bake 12-15 minutes until golden brown.

]]> Dog Friendly Restaurants in Southern California – NBC Los Angeles https://mexicalibluescafe.com/dog-friendly-restaurants-in-southern-california-nbc-los-angeles/ Wed, 09 Nov 2022 18:30:34 +0000 https://mexicalibluescafe.com/dog-friendly-restaurants-in-southern-california-nbc-los-angeles/ If you’re a dog parent or just a dog lover, you need to check out this list of restaurants that serve food for humans and dogs. The following list of restaurants will make your dog feel as loved and special as any other customer. The perfect list to celebrate their pooch’s birthday! The Morrison This […]]]>

If you’re a dog parent or just a dog lover, you need to check out this list of restaurants that serve food for humans and dogs.

The following list of restaurants will make your dog feel as loved and special as any other customer. The perfect list to celebrate their pooch’s birthday!

The Morrison

This restaurant was named the #1 Dog Friendly Restaurant in the United States by Yelp in 2022. They have three different Pitches in SoCal: Burbank, Atwater Village and Huntington Beach. Their menu mainly consists of burgers, but they also offer a “dog menu” with several options depending on what your dog likes the most for $6 each.

Selections include a “Where’s the beef?” ground beef with rice, “Cock-A-Doodle-Doo” chicken with rice, and hot dogs known as “Frankenweinies”. Each plate comes with sweets and water. Dogs must dine on the terrace.

Another of their specialties (for humans only) is their refreshing selection of beers.

Joselito’s Mexican cuisine

Situated in Tujunga, Joselito’s is a family business mexican restaurant. They have a small, reasonably priced menu for the more creatively named dogs. They have “Aruff con Pollo”, which contains brown rice, chicken and carrots, “Simple Pooch” grilled chicken, “Ay! Chihuahua”, which is a single beef meatball, and the “Big Boy Platter ” of three beef meatballs and rice – perfect for large dogs.

Plates usually range from $2 to $5. They also always provide fresh water for the puppies and a good amount of treats. Their human menu is much more extensive.

The attic

This restaurant consists of the new American kitchen with some traditions, as well as a delicious menu for dogs. Dog options range from small portions of chicken, bacon or sausage for the price of $4 to a skirt steak for $16 as a special treat for your canine friend.

The dog menu is only available on the terrace and the bar. The restaurant is located in Long Beach.

The Park Bench Cafe

This family business restaurant offers entrees for breakfast and lunch, and that’s located near Huntington Dog Beach, making it the perfect brunch spot for dogs and their families. The menu dog offers a wide selection ranging from breakfast options such as “Rover Easy”, which consists of two scrambled eggs, to a “Peanut Butter Bone”, “Hot Diggity Dog” and a chicken breast known as “Bow wow wow”.

Dog menu prices vary between $3 and $4. This restaurant is entirely outdoors, so it’s best to visit in good weather.

The cliff

Directly on the Laguna Beach waterfront is a restaurant that offers breakfast, lunch, and dinner seven days a week, including most holidays. Not only The cliff have options for all types of dietary restrictions, but it also offers a full dog menu. They offer the “Precious Puppy Plate” which has several options like chicken, salmon, beef, prime rib or oatmeal. They also have an assortment of dog treats, when you’re just looking to provide them with a lighter snack.

Restaurant and bar for lazy dogs

This restaurant wears a singular menu and is known for its homemade “TV dinners” and “Roadtrip bowls”. But what it’s also known for is offering dog food on their patio, such as a bowl of grilled burger patty and a bowl of grilled chicken breast, both served with brown rice and vegetables, for $5. They have many locations throughout Southern California including Downey, Valencia, Torrance, etc.

Panxa Cocine

Located in Long Beach, this Latin cuisine restaurant offers vegan options not only for human guests, but also for furry friends. Their specialty is brunch and dinner, and they’re open every day except Mondays and Tuesdays. Their $5″menu dogfeatures vegan black beans, sweet potato medley, and shredded chicken with brown rice. Perfect for dogs that may have sensitive stomachs.

golden road

If you are a fan of breweries and happy hoursthen get ready for “Puppy Hour” at this pub. They have locations in Los Angeles, Downtown LA, Anaheim, and Huntington Beach. They’ve launched a “Puppy Hour” menu with proceeds going to local rescue shelters. Their dog menu offers human-grade ground turkey puppy food with carrots, spinach, and peas for just $5. While you enjoy a cold beer, your dog can also enjoy a small treat.

Rock & beers

Inspired by the rock music and co-owned by Gene Simmons and Paul Stanley of KISS, dine at this restaurant is an absolute experience. They have locations in Corona, Redondo Beach, Buena Park, El Segundo, etc. However, some places like LAX and San Manuel Casino do not allow dogs. Their dog menu offers grilled hot dogs, hamburger patties and bacon for $5, and grilled chicken breasts for $6.

El Ranchito d’Avila

Scattered throughout Orange County is the answer to your mexican food cravings. This restaurant not only offers food for humans, but it also offers chicken or steak with rice and beans for your four-legged friend. Only those with outdoor dining allow dogs, such as Huntington Beach, Costa Mesa, Lake Forest, Laguna Beach and After.

Tavern for wet dogs

This casual bar and restaurant live is located in Huntington Beach. Dogs and their families are welcome to eat meals together. The menu dog offers a beef patty, grilled chicken or scrambled eggs for $3 or grain-free beef croquettes for $1.

Molly’s Supper

Situated in Uplands is a fellow dog lover’s favorite where they serve breakfast, brunch or lunch. The restaurant looks like a small house with a welcoming atmosphere, and if you choose to dine at the “Pooch Patio”, your four-legged best friend can dine with you. Their “doggie menu” offers chicken, beef, or eggs and cheese, for $3. Sweets are also available upon arrival.

1909

In Temecula saw what was once an old Living room with a name that comes from the year it was rebuilt after its fire in 1908, which became a bar and restaurant. It now offers a “4 Legged Friends” menu with chicken breast, burger patty, boneless ribeye steak, ranging from $6 to $10, and they also offer “pupcakes” for dessert without icing.

Johnny Rockets

At Rancho Cucamonga location there is a special surprise waiting for each guest dog. They offer a special dog menu, which includes chicken, beef, bacon, eggs, or hot dogs, all for $2-3.

Snacks and more

Asparagus

Reward your dog for being such a great companion with a “Cake” to all Sprinkles location, or order it online. These sugar-free frozen yogurt cupcakes are the perfect way to treat your dog. Their Pitches include the Americana at Brand in Glendale, Downtown Disney in Anaheim and the Promenade at Westlake in Westlake Village.

Starbucks

Get a “puppuccino!” At every Starbucks location, you can take your pup and ask him for a “puppuccinowhich is actually just a small cup of whipped cream for your furry friend. It’s a treat and all dogs love it.

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Stacks of Churros and Carnitas Costra de Queso: What a Travel Writer Eats in Mexico City https://mexicalibluescafe.com/stacks-of-churros-and-carnitas-costra-de-queso-what-a-travel-writer-eats-in-mexico-city/ Sat, 05 Nov 2022 21:30:00 +0000 https://mexicalibluescafe.com/stacks-of-churros-and-carnitas-costra-de-queso-what-a-travel-writer-eats-in-mexico-city/ I first visited Mexico City right after I got engaged to my wife. We had such an amazing time that it has permanently remained on our list of future cities to visit. When a trip to Peru fell the day before we left, we bought tickets to Mexico City without hesitation. We had no plan, […]]]>

I first visited Mexico City right after I got engaged to my wife. We had such an amazing time that it has permanently remained on our list of future cities to visit. When a trip to Peru fell the day before we left, we bought tickets to Mexico City without hesitation. We had no plan, hotel, or reservations, but we were excited and thrilled to be back. Here are some of the best things we’ve done without planning or prepping.

where i stayed

Live Aqua Urban Resort Mexico

Going to Mexico was a serious last minute decision, so of course I hadn’t planned where we would be staying. It was only an hour before the flight at the airport that I started looking and came across Live Aqua Urban Resort. It had fantastic reviews, was budget-friendly, and promised a luxury experience. After a bad hotel experience on our last visit, I was taking no chances.

And boy, did the hotel deliver. Upon entering, there was a scent of peace and calm. The hotel has its own signature scents, bubbling waterfalls and beautiful scenery. Once at reception we were quickly assisted and the concierge made last minute dinner reservations for us at La Popular (more on that later). The hotel room was spacious and comfortable, with a bed so comfortable it was hard to get out of. The massive bathroom had a tub, a shower that comfortably accommodated two – or even three – and a vanity that comfortably allowed two guests to get ready side-by-side.

The author and his wife in Mexico (Carlos Ratti)Expert tip: Mexico City is full of amazing food, so skip it homemade breakfast and catering.

Although the hotel was fantastic, what stood out above all was the spa. I’ve been lucky enough to have massages in many places, and our massage at Live Aqua was in my top five, ever. An hour before our appointment, we take advantage of the hydrotherapy pools with a glass of champagne. The massage itself was perfect. We added a scrub at the end of the massage, which was rubbed all over our body before being taken to the showers. We left with glowing skin and were so, so relaxed. Be sure to make a reservation in advance if you have a tight itinerary. The spa is filling up.

Crush factor: The spa didn’t have bathrobes that suited me, but they had massive towels that wrapped around me with a little extra to spare.

Marriot Reforma

Wanting to be closer to the center of town, we left Live Aqua for the Marriott in Reforma, a solidly four-star hotel right in the middle of it all. Outside there is an urban park and one block away is the Zona Rosa, the historic queer neighborhood. The hotel’s spacious lobby has a large, cozy bar, as well as a rooftop bar and swimming pool. If you are hungry and don’t want to leave the hotel, there is a steak House and one Mexican restaurant on site, although I haven’t tried either. And while restaurants, bars and good service are certainly essential, ultimately the bed is what makes the hotel, and the bed in our room was perfection. I slept like a baby!

Exterior of the hotel (Carlos Ratti)

where i ate

The popular Taqueria

We arrived in Mexico without a plan. We barely managed to find a hotel before boarding a plane. We were starving when we finally arrived at the hotel after almost an hour and a half in heavy Mexico City traffic. Concierge recommended The Populara taqueria just two blocks from the hotel and we jumped on it. Located in a small mall, you’ll need to take the elevator down, before entering the dimly lit restaurant with music so loud you might think you’ve entered a club. The service was excellent, the drinks strong and delicious and the food – well, it was really good.

The Popular starts you off with at least seven different types of salsa, which you can enjoy with tortilla chips and all your foods. We had quite a few items (we were hungry) and everything was fantastic, but our favorite bite was the Carnitas Costra de Queso, a popular style of taco in Mexico City. The flour tortilla is grilled with cheeseforming the perfect crispy crunchy crust, before being stuffed with absolutely perfect carnitas.

Lorea

After more than a decade of working in Europe’s top Michelin-starred restaurants, chef Oswaldo Oliva has returned to Mexico City to open Lorea, which is located in Roma Norte in a townhouse that doesn’t give away the incredible restaurant at inside. From a kitchen visible across the dining room, Lorea serves a menu that celebrates local product and ingredients at their peak. Choose from an eight-course tasting menu, which you can enjoy at the chef’s counter or in the dining room, and the à la carte menu, only available in the dining room. Always in love with a tasty menu, we enjoyed ourselves and sat down at the chef’s counter. Our food was absolutely fantastic, the standout dish being a taco with eightlacochea corn fungus that looks like the most incredible taste bomb.

Nobu

If you’ve always wanted to dine at Nobu, you might want to consider the Nobu in Mexico City. Not only is it much easier to get a reservation, but the bill was also half the going rate at Los Vegas Nobu. There are two locations, one in the same building as the Live Aqua Urban Resort and the other in Polanco, both fantastic. Serving an extensive Japanese menu, you’ll find sushi and sashimi, plus favorites like mirin-marinated miso black cod, and dishes with a nod to Mexican cuisine, like mini tacos stuffed with raw tuna . If you like a good tasting menu, Nobu’s omakase lets you try a bit of everything. And be sure to save room for dessert. It’s so cool !

What to do

Tasting of cheeses and draft drinks at the lactografia

I love cheese so much I wrote a cheese love letter, so when I saw a Mexican cheese maker offering a tasting class, I was all for it. Jessica owns Lactography, a small cheese shop in Roma Norte. She has made it her mission to conserve Mexican cheeses, champion Mexican cheese makers, and make cheese available to Mexico City residents and visitors. Our tasting included farm goat feta which was so different from what I expected from fetas. Then there was the Kato, a homemade washed rind cow’s cheese camembert with sake produced in Mexico. My favorite cheese was the truffle double cream cheese, which was rich, creamy and just divine. We also tried an alpine cheese with washed curds made from Jersey milk and a natural Chèvre with spices. The cheese was accompanied by locally made drinks, including two craft beers, sake and mezcal, as well as crusty bread and accessories.

crush factor: The tasting takes place inside the small shop, where you will be seated on tall bar-like chairs.

Photo shoot

The last time we visited Mexico City, we found Carlos, a photographer based in the city. Carlos is an absolute pro and a pleasure to shoot with big torque. As soon as we decided to return to Mexico, we immediately booked another session. It was just as fun as the last one and the pictures turned out amazing. Taking a photo while traveling is a great way to commemorate your trip and get great photos from it.

Churros master class

If you love desserts, meeting other travelers, and learning about Mexican desserts, you’ll love this churros class. From the same team that hosts a life-changing coffee tasting at CDMX, this class is so much fun! You will make a jalapeno and chocolate ganache for dipping the churros. Take notes because it was amazing! I have to do it again. Then we did Olla’s coffee with cinnamon sticks, dark brown cane sugar and orange peel. While this simmers, you’ll dive headfirst into making churros. Turns out it’s a lot easier to do than expected. Christian, our host, carefully assisted in the whole process, before teaching us how to fry the churros, which was the trickiest part. We learned how to make circles, spirals, hearts, and designs by quickly cooking (and eating) a huge stack of churros!

Cooking class in the forest

I love taking cooking classes when I travel, and they are all memorable, but this one was amazing. It’s a full-day experience, starting with a visit to a local market before heading into the mountains of Los Dinamos National Park, home to the famous Magdalena River. After the hustle and bustle of the city, it’s a relief to spend time in nature without your phone. There, in a family restaurant without running water or electricity, you will learn how to cook a multitude of Mexican dishes. You’ll make two different salsas and tortillas, and you’ll even catch your own trout at their on-site fish farm. The end result is a gourmet meal with your host, memories and skills that will last a lifetime.


Want more food writing and recipes? To subscribe to Salon Food NewsletterThe bite.


Crush factor: The bathrooms are a bit far from the restaurant. There are steps to enter the restaurant and the market. The chairs are a little wobbly, but you don’t spend much time sitting there, and a few were a little nicer.

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Jase Graves: Almost Made It (Asian Food Edition) https://mexicalibluescafe.com/jase-graves-almost-made-it-asian-food-edition/ Wed, 02 Nov 2022 08:42:18 +0000 https://mexicalibluescafe.com/jase-graves-almost-made-it-asian-food-edition/ Growing up in 1970s East Texas, my experiences with international cuisine were pretty much limited to pizza, spaghetti, and the occasional tamale. Now that I have my own children, I have tried to broaden their experiences by taking them to Mexican, Italian, Asian, Mexican and Mexican restaurants. We even cook ethnic dishes (mostly Mexican) on […]]]>

Growing up in 1970s East Texas, my experiences with international cuisine were pretty much limited to pizza, spaghetti, and the occasional tamale.

Now that I have my own children, I have tried to broaden their experiences by taking them to Mexican, Italian, Asian, Mexican and Mexican restaurants.

We even cook ethnic dishes (mostly Mexican) on a fairly regular basis, but my youngest daughter has recently taken our dining experiences to a new level.

When she’s not rolling out a YouTube video to procrastinate from doing her homework, doing chores, eating, bathing, sleeping, or otherwise engaging in reality, she pesters my wife and me for share his mania for Asian food culture.

Unfortunately, she is no longer satisfied with seeing me eat my weight of hot and spicy chicken at the local Chinese buffet.

No, she actually wants us to cook it!

Now I’m mildly proficient with Southern staples, like mashed potatoes, cookies and gravy, banana pudding, and other mostly white or yellow foods that get warnings from American Heart Association. And I can make a medium ground beef taco, as long as the seasoning mix is ​​pre-measured in an easy to open packet.

But so far my attempts at cooking Asian food have been embarrassing failures – despite following recipes from websites like “Cooking That Won’t Add To Your Other Disappointing Goodness.com”.

For example, my chicken fried rice had all the zest and pop of wet lawn clippings.

My Asian pork chops looked and tasted like surgical malpractice.

The one saving grace of these meals was the frozen baked spring rolls that only take about three hours to cool to the temperature of fresh magma.

Despite these debacles, I learned a few tips about Asian cooking for novices.

First, be prepared to purchase at least 17 ingredients per recipe from your local Asian market. Most of these items only come loose, and you may have trouble pronouncing some of them because they don’t seem to contain vowels.

Then be prepared to mess up all the utensils and kitchen utensils you own, including wedding gifts you thought would never see the light of day until you bequeath them to a distant relative you don’t really love. .

My daughter decided to take charge of our latest foray into Asian cuisine and told me she wanted to make kimbap or seaweed rolls. Yes, seaweed!

When I think of seaweed, my mind conjures up images of the semi-decomposed plant matter lurking in the shallow water and occasionally brushing my leg, making me squeal like a little girl—only less masculine.

But this seaweed is a whole other animal – or plant – or something like that, and it comes in the form of thin, dried leaves (with or without a 3-hole punch). The seaweed is used as the wrapper in which you wrap various fillings like sticky rice, carrots, and pickled radishes (which is the same neon yellow as some parachute pants I’m pretty sure I wore in the 1980s). The recipe we used even called for beef franks!

At least I can relate to hot dogs and rice sticking together!

Once my daughter made the rolls and cut them into miniature hockey pucks, they weren’t that bad. (I only ate about two dozen.)

Although I will probably never master Asian cuisine, my wife and I enjoyed spending time with our youngest daughter on this culinary adventure. In fact, the next recipe she wants us to try is clam soybean paste soup.

I think I’ll buy a few tamales as a backup.

Graves is an award-winning comedy columnist from East Texas. His columns have been featured in Texas Escapes magazine, The Shreveport Times, The Longview News Journal, and The Kilgore News Herald. Contact Graves at [email protected]

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Calaca Mamas Cantina celebrates Halloween and Day of the Dead https://mexicalibluescafe.com/calaca-mamas-cantina-celebrates-halloween-and-day-of-the-dead/ Sat, 29 Oct 2022 22:32:24 +0000 https://mexicalibluescafe.com/calaca-mamas-cantina-celebrates-halloween-and-day-of-the-dead/ This post contains affiliate links and our team will be compensated if you make a purchase after clicking on the links. Calaca Mamas Cantina, Anaheim’s newest Day of the Dead-inspired restaurant, celebrates Halloween and Dia de los Muertos from October 30 to November 2 and invites everyone to join in the magical celebrations! Calaca Mamas […]]]>

This post contains affiliate links and our team will be compensated if you make a purchase after clicking on the links.

Calaca Mamas Cantina, Anaheim’s newest Day of the Dead-inspired restaurant, celebrates Halloween and Dia de los Muertos from October 30 to November 2 and invites everyone to join in the magical celebrations!

Calaca Mamas kicks off the spooky celebration on Sunday, October 30, with face painting for guests of 10h00-12h00 & 16h30-18h30 more balloon art from 11am-9pm.

Then, on Halloween day (Monday, October 31), 1-5 p.m. customers can come in costume to the restaurant to enjoy the festive art of balloons, face painting and tricks or treats!

Calaca Mamas

calaca moms

calaca moms

In addition, on November 1 of 4pm-8pm and November 2 4pm-9pm guests can enjoy balloon art, face painting and a special performance by the Grammy Award winner, Mariachi Divaswhich occur frequently at the Disneyland Resort!

Calaca Mamas

Crafts will also be available for kids and families to create themed souvenirs to take home and mark the Day of the Dead celebration!

Besides all the fun, Calaca Mamas will serve Atole– a Mexican drink that is traditionally served at Dia de Los Muertos celebrations in remembrance of those who have passed away.

Calaca Mamas

The owners of the Day of the Dead-themed restaurant, Angela and Mariam El Haj, are second-generation restaurateurs with a passion for the food industry and a deep-rooted love for Mexican cuisine and culture. The sisters’ love of bringing families together while surrounded by delicious food culminated in the opening of Calaca Mamas Cantina, which celebrates central themes of family, comfort, fun and great Mexican-inspired cuisine. . Inside the restaurant, customers will find an ofrenda that further celebrates their love for family. To honor their Disneyland neighbor, a picture of Walt Disney can also be found in the ofrenda!

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Margarita’s Bar & Grill opens in West Duluth – Duluth News Tribune https://mexicalibluescafe.com/margaritas-bar-grill-opens-in-west-duluth-duluth-news-tribune/ Tue, 25 Oct 2022 23:00:00 +0000 https://mexicalibluescafe.com/margaritas-bar-grill-opens-in-west-duluth-duluth-news-tribune/ DULUTH – Authentic Mexican cuisine is now available in West Duluth at Margarita’s Bar & Grill . Known as Mexico Lindo’s sister location in the Fitger’s complex, Margarita’s opened August 8 at 4602 Grand Ave. in the former location of GB Schneider & Co. Margarita’s offers seating for nearly 130 people in the 4,600 square […]]]>

DULUTH – Authentic Mexican cuisine is now available in West Duluth at

Margarita’s Bar & Grill

. Known as Mexico Lindo’s sister location in the Fitger’s complex, Margarita’s opened August 8 at 4602 Grand Ave. in the former location of GB Schneider & Co.

Margarita’s offers seating for nearly 130 people in the 4,600 square foot space. The dining room was recently renovated to include a Dia los Muertos mural, created by local artist Taylor Rose.

A mural depicting Dia de Muertos (Day of the Dead) covers a wall in a section of Margarita.

Steve Kuchera/Duluth News Tribune

Owner Lorena Velez said Mexico Lindo and Margarita offer similar menu items to keep the food as traditional as possible in its heritage.

Originally from Ecuador, Velez moved to Mississippi 22 years ago as an international student. After high school, she stayed on to attend Mississippi College, and in 2003 she started working at a Mexican restaurant to pay for her tuition. With the support of her employer, she obtained a bachelor’s degree in business administration and completed her master’s degree in 2008.

After moving to Minnesota in 2012, she started working at Mexico Lindo, where she learned various aspects of cooking. There she began to rework recipes without changing the essence of the food, she says. When the previous owner’s lease expired, Velez decided to buy Mexico Lindo in May 2020.

“And that’s how Mexico Lindo became my home,” Velez said. “This is my home. My restaurants aim to feel at home. I hope customers feel welcome and enjoy the food.”

A plate of fajitas.

On Tuesday, a steaming plate of chicken and beef fajitas sits on a table at Margarita.

Steve Kuchera/Duluth News Tribune

On a typical day, Velez and the head chef sit between the kitchens of each restaurant, preparing sauces and meats to ensure food between locations tastes the same. Some of his favorite dishes are chiles rellenos, chimichangas and quesadillas.

“I love it, especially when I’m not very busy and when I have time to give it an extra touch,” Velez said.

Both of her parents were influential in her passion for serving traditional dishes, as everyone in her family loves to cook, Velez said. Her entire family is involved in the restaurant, including her husband from Jalisco, Mexico, and their three children.

“They are always with me. My eldest is 14 and she helps in front of the house as a host. My middle is 11 and likes to help with the preparation by cutting green peppers, and my little one is 4 and plays with it. cars on the ground,” Vélez said. “The kitchen is the center of families. We all gather around the kitchen, whether your home is big or small. Growing up, I was introduced to all kinds of meals. Mexico Lindo is more of a passion.”

Daisy sign.

Margarita has incorporated the aerial lift into its sign.

Steve Kuchera/Duluth News Tribune

The family’s decision to open a second restaurant was to test if their type of food was needed elsewhere in Duluth. Velez said she loves the cozy vibe of the Spirit Valley neighborhood.

“Margarita’s has been very well received by many locals. Instead of downtown traffic and construction, it’s a place they can just drive to. Customers have been pretty steady,” said Velez.

Margarita’s is open 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

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