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San Fran – Nopalito

Mar18

Restaurant: Nopalito

Location: 306 Broderick Street. San Francisco, CA 94117. 415-437-0303

Date: February 11, 2012

Cuisine: Mexican

Rating: Best Mexican I’ve been too since I was in Mexico

Continuing our San Francisco adventures, we met up with my college roommate and his family at a Mexican place in his neighborhood. This trendy — and hence crowded — little spot served up some of the best Mexican I’ve had since my wife and I used to frequent a favorite high end resort in Cabo.

The bustling kitchen.

The lunch menu.

“Hibiscus-Valencia Orange.”

“Ginger-Lemonade.” I love good lemonade and this one was pretty awesome, with a spicy ginger finish like Jamaican ginger beer.

My son got the straight up cheese quesadilla. Notice the small hand grab.

“Totopos con Chile. Tortilla chips, salsa de arbol, cotija cheese, crema and lime.” Thick homemade chips with a good bit of spice and tangy limeness. Real good. Not real light.

“Naranjas con Chile, limón y Queso. Salad of cara cara oranges, blood oranges, grapefruit, pickled red onions, chile, lime and queso fresco.” Very nice zesty fresh flavors.

“Ceviche verde de Pescado. Marinated fish, lime, tomatillo, jalapeño, cilantro, avocado and tortilla chips.” Again, reminiscent of my Cabo vacations.

“Taquitos de Papas adobadas. Crispy rolled tortillas, potatoes in New Mexico chile adobo, onion, guacamole, crema, queso fresco and salsa brava.” Yum yum. Fried is always tasty. As straightforward as the toppings are, they were incredibly fresh.

“Tamal empipianado rojo con Puerco. Corn masa, pork stewed in dried chilies, sunflower & seasame seeds, tomato, spices and queso cotija.” I’m a sucker for the sweet corny taste of a good tamale.

“Quesadilla roja con Chicharrón. Mulato chile-corn tortilla, crispy pork belly, salsa cascabel, jack cheese, queso fresco, onion and cilantro.” Very interesting jazzed up quesadilla.

“Quesadilla de Primavera. Corn tortilla, asparagus, mushroom, spinach, quesillo, queso fresco, spring onion, cilantro, and salsa de chile puya.” Good, but not as good as the pork one.

“Empanada con Deshebrada de res. Fried masa pastry, grass-fed beef, tomato, jalapeño, cabbage, avocado, queso fresco and salsa frita de guajillo.” Also really tasty.

Some almond balls to finish things off.

While not light, this was a very zesty meal — and despite the large number of Mexican places in LA I don’t know any that use ingredients this fresh or bring to bear such a modern and sophisticated palette.

For more San Francisco dining reviews click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Broderick Street, Chicharrón, Mexican, Mexican cuisine, Mexico, Nopalito, Queso blanco, Salsa, San Francisco

Breaking Bad – Season 2

Nov21

Title: Breaking Bad

Genre: Contemporary Dramedy

Watched: Season 2, November 10-19, 2011

Summary: Even stronger

While the first season of this show was great, the second is even better! Spoiler warning. It starts off with a bang resolving the “Tucco situation” and then keeps rolling from there. The pre-titles scene for each episode employs the effective (when done well) TV device of cryptic flash forwards to the season’s last episode, leaving us with the “uh, oh, what’s coming?” and “how the hell are we going to get to that” feeling. Breaking Bad keeps this lean and creepy, without a ton of information. It doesn’t do the kind of sophisticated and deliberately misleading layering that say, Damages (another excellent show) uses.

Even in the middle of the season there are some intense moments, like when Walt and Jesse are stuck in the desert, or Jesse’s attempt to recover some stollen cash from two junkies, and even brother-in-law Hank’s explosive trip to Mexico. All the character’s are really solid. I’m particularly impressed by Jesse. His addictions and weaknesses feel very real, but he has some real good qualities that while not in full control, round the character out to make him very sympathetic.

The last third of the season is really really strong. We delve deeply into Jesse’s personal problems and to say things aren’t going well is an understatement. These all manage to wind themselves into the larger scale cataclysm of the finale. And while this leaves us with a slight taste of Deus ex machina, it really breaks up powerfully at the end. Very strong closer. People tell me seasons 3 and 4 are even better too!

For more of my posts on TV, click here.

By: agavin
Comments (1)

Posted in: Television

Tagged as: Breaking Bad, Comedy-drama, Hank, High school, Jesse, Mexico, Netflix, Television, Vince Gilligan, Walt

Quick Eats: La Serenata

Jan14

Restaurant: La Serenata

Location: 1416 Fourth Street Santa Monica, CA 90401. 310-656-7017

Date: Jan 8, 2011

Cuisine: Mexican

When I first started going 15-16 years ago, La Serenata was fairly eye opening — coming as I did from the world of tex-mex=Mexican. LA has so many different kinds of south of the border food. This place has always felt at least a little less Americanized and farther from street food. Plus, it’s right behind the promenade and perfect for a quick “before the movies” bite. The menu can be found here.

Cadillac Margarita, blended, no salt. Pretty good, although not in the same league as the ones I make myself at home. I take my home Margarita’s VERY serious, as seriously as I do my Ultimate Pizza. Any of the legions who have attended my 4th of July parties where I go through 7-10 gallons will attest! When it comes back in season I will blog in detail about my blend.

La Serenata always serves a soup with the meal. They vary by the day, but usually consist of some form of vegetable combined with cream and blended. This is mushroom. I’m partial myself to this kind of soup because cream is well… good.

The chipotle sauce. Can we say blood-red?

A round of the simple cheese only quesadillas. Popular with the two year-old set. And adults.

La Serenata offers several fishes every night, each of which can be paired with an assortment of half a dozen sauces. This is salmon in “La Salsa Serenata,” a cream and mushroom sauce.

Vegetables, beans, and homemade corn tortillas.

“Carne Deshebrada en chile Colorado,” shredded beef in a red chile sauce with onions and potatoes. You’d be hard pressed to find a more American dish — and I don’t mean the USA, I mean the continent. This is tasty stuff tucked into the tortillas.

The place has a festive “fake Mexican village” decor, but the food is very tasty, and doesn’t have that blah feel that too many generic Mexican places have. All very tasty. Plus, once you pound down three Cadilac Margaritas, you’d be hard pressed to tell.