Salvadorian Turkey

Pork Chop

With red wine reduction, kalamata olives, pumpkin, and rosemary

Escondite

This is the 3rd time I've been to Escondite in downtown L.A., and first time trying their food.  Here's my first review...


Location:  410 Boyd St Los Angeles, CA 90013
Time:  5pm, Saturday
What I Ordered (grade I give): Iced Tea (D-), Ceasar Salad (B), BBQ Steak Tips (F), The Escondite - roast beef dip sandwich (B-)
Overall Food Rating: 65%
Would I Come back again?: Not for the food, but the place is dope.

 

Dinner at Frank's

Noah's Ark

If I rewrote history, and Noah had to build an ark and put 2 of each animal in it, then bbq them, this is what you would get:

Beet Appetizer

Steak over beans, Stir-fry shrimp

Dinner for Denise

Ground spices, corn kernels

Pineapple potato salad

Jibarito

A Jibarito consists of steak, onions, lettuce, tomato, and mayonnaise on a fried plantain bread.

My first visit to Chicago led to my first taste of Puerto Rican food.  At a restaurant called Papa's Cache, I discovered the jibarito. I'm making some tonight, for the locals and foodies interested.  I'll be at the spot--between Spring Bar and The Falls.

Chicago restaurateur Juan "Peter" Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich substituting plantains for bread.

The sandwich's popularity soon spread to other Latin-American restaurants around Chicago, including Mexican, Cuban and Argentinian establishments.

Skirt Steak

With split-pea puree and sauteed vegetables