And snuck down to Vince's - my favorite seafood restaurant in Rosarito:
Their Seafood Kebab is my favorite thing on the menu. The shrimp! The lobster! The calamari - huge pieces of seafood brought in fresh from the ocean, just blocks away.
We also stopped at Ceasar's on Revolución in Tijuana -
Revived by the Plascencia family (as in Javier Plascencia, and his father Juan José), Ceasar's is the birthplace of the Ceasar Salad. Named for chef Ceasar Cardini, they've been preparing the world's most popular salad fresh, tableside since 1927. You'll find the recipe on their website, but nothing beats having it prepared at the source. As for your entrée...I absolutely recommend the duck ravioli with red wine sauce. Dark Restaurant Photos are my nemesis, but I will take one for the team and return in the name of food pics!
Just up the street from Ceasar's is the Jai Alai Palace. I'll be honest, I don't know much about Jai Alai. I do know it's referred to as "The Fastest Sport in the World", and that I enjoy this video of an exhibition game at the Palace from 1955 -
Meanwhile, back in Los Angeles...
My friend Faith tipped me off to the Molé Fries at Cacao Mexicantessen. Run, do not walk to this fabulous eatery in Eagle Rock. They also carry a large selection of wines from Baja's wine country, Valle de Guadalupe.
Nestled between Altadena and Pasadena, you'll find the Oaxacan restaurant Alebrijes (1308 N Lake). Here's some of what we ordered:
El Vampiro: beet, celery, orange, and carrot juice
Tlayuda Tradicional - a thin tortilla smeared with refried beans, cabbage, Oaxaca cheese, tomato, avocado, and salsa. We had ours with pork marinated in achiote seasoning.
Chapulines - Yup, those are grasshoppers. "Chapulines" is derived from the Nahuatl word chapolin, and are most commonly prepared toasted with garlic, lime, and salt. They are crunchy, sour, spicy, and salty. This was the first time I've had chapulines, and I would definitely eat them again. Just go for it and try not to think about it if the idea weirds you out. The earliest record of Chapulines as a snack is from the 16th Century, so if they've been around for that long, you will be fine.
Now for what I've been making at home:
BBQ Cheddar Croissant Dogs, inspired by the cheese dog at 85 Degree Bakery in Pasadena. Spread BBQ sauce on raw croissant dough, roll a hot dog up with the croissant, bake for 20 minutes in a 350F oven, sprinkle the top with cheddar cheese, and bake for another 5 minutes or until melted. You can't be fancy all the time.
But sometimes you can be! Tonight's dinner was a quickly prepared baked salmon with balsamic mushrooms and roasted garlic polenta.
Where are you eating? Tell me in the comments below. To get live updates on my culinary adventures, follow me on Instagram @ElenaKimball!
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