We went to this place over a year ago when first moving to Pasadena. To my surprise, Rocio rather liked it, and we had been meaning to go back ever since.
After multiple family-owned Italian joints turned out to be visiting Naples instead of tending their businesses, tonight was the night.
Nope. New owners. New menu. Really good salad. (Really nice waiter, too). No better than mediocre burger at an above average burger price (and I had to ask for ketchup twice before getting enough...a definite sore spot). Pretty wretched BBQ chicken quesadilla. This will be our last trip to Hamburger Hamlet.
Friday, August 27, 2010
Sunday, February 21, 2010
Mexican Restaurants and the aberration of so called mexican cuisine
When you live in Southern California it is difficult not to run into a mexican restaurant that advertises "authentic mexican food" but the truth is, when you are a mexican and know what to expect eating at these places can be a disappointment, in all the extension and meaning of the word.
I am sure that -like many fellow mexicans- I've eaten in at least a dozen places now (and probably more) trying to find that perfect eatery that serves simple mexican food and provides me with the connection to my country of origin. And I am sure that like many of those fellow mexicans I have been surely disappointed because basically most of them sell you what I call "mexican slop", a combination of rice, refried pinto beans with a bedspread of some melted cheese and an enchilada or tamal or whatever it is that you happen to choose from their common menu: the options seem to vary but all of them come down to the same sad story: enchiladas, burritos (which are not really mexican), tamales and tacos. Yes, with the extra large tostada included and also the typical beverages: horchata, jamaica (hibiscus flower) and mexican sodas. Ah, and for desert, flan.
Hey!
What is going on?
This is a call to all of us fellow mexicans (and even those who are not) to remember who we are and the culture we were born in. Our ancestors developed a complex cuisine that has evolved with the influence of different cultures and the truth is mexican cuisine is far beyond those simple dishes that are certainly appealing in name but disappointing in flavor.
There is even a tv show on the food network called "mexican made easy" in which the host (Marcela Valladolid) proudly announces that she is presenting mexican food when, what she is really doing is using mexican ingredients and her tex-mex influenced style to present dishes that look like mexican but are really the result of a mixxture of french, mexican, american and probably italian cuisines.
I find this disrespectful to our culture, to who we are. We need to redeem ourselves for this lousy
presentation of our cuisine in the United States of America.
As far as ingredientes goes we have them for the most part in Southern California. Why are we settling with those dishes that are so boring and uninteresting to the public?.
So far I have not encountered a place, a restaurant that features mexican cuisine with simple, tasty food that is not part of those options I mentioned above. And we certainly have many other tasty foods in Mexico. It is embarrassing but if in doubt go read any Diana Kennedy book on mexican cuisine. She has writen many and I am sure there are more books to be written about mexican cuisine, the source is endless.
It;s time to say and do something about it. No more mexican slop!, I want real mexican food, made with fresh ingredients (as we do in Mexico) and without trying to imitate styles that are not us.
Melted cheese on refried beans?, Enchiladas with melted cheese on top?, tamales with one pound of meat inside and two pounds weight?, tostadas the size of a pizza, with the looks of a pizza and the weight of brick?, burritos? lemon on the guacamole?
I will keep looking for that perfect restaurant of my dreams...if I find it, I will let you know...
I am sure that -like many fellow mexicans- I've eaten in at least a dozen places now (and probably more) trying to find that perfect eatery that serves simple mexican food and provides me with the connection to my country of origin. And I am sure that like many of those fellow mexicans I have been surely disappointed because basically most of them sell you what I call "mexican slop", a combination of rice, refried pinto beans with a bedspread of some melted cheese and an enchilada or tamal or whatever it is that you happen to choose from their common menu: the options seem to vary but all of them come down to the same sad story: enchiladas, burritos (which are not really mexican), tamales and tacos. Yes, with the extra large tostada included and also the typical beverages: horchata, jamaica (hibiscus flower) and mexican sodas. Ah, and for desert, flan.
Hey!
What is going on?
This is a call to all of us fellow mexicans (and even those who are not) to remember who we are and the culture we were born in. Our ancestors developed a complex cuisine that has evolved with the influence of different cultures and the truth is mexican cuisine is far beyond those simple dishes that are certainly appealing in name but disappointing in flavor.
There is even a tv show on the food network called "mexican made easy" in which the host (Marcela Valladolid) proudly announces that she is presenting mexican food when, what she is really doing is using mexican ingredients and her tex-mex influenced style to present dishes that look like mexican but are really the result of a mixxture of french, mexican, american and probably italian cuisines.
I find this disrespectful to our culture, to who we are. We need to redeem ourselves for this lousy
presentation of our cuisine in the United States of America.
As far as ingredientes goes we have them for the most part in Southern California. Why are we settling with those dishes that are so boring and uninteresting to the public?.
So far I have not encountered a place, a restaurant that features mexican cuisine with simple, tasty food that is not part of those options I mentioned above. And we certainly have many other tasty foods in Mexico. It is embarrassing but if in doubt go read any Diana Kennedy book on mexican cuisine. She has writen many and I am sure there are more books to be written about mexican cuisine, the source is endless.
It;s time to say and do something about it. No more mexican slop!, I want real mexican food, made with fresh ingredients (as we do in Mexico) and without trying to imitate styles that are not us.
Melted cheese on refried beans?, Enchiladas with melted cheese on top?, tamales with one pound of meat inside and two pounds weight?, tostadas the size of a pizza, with the looks of a pizza and the weight of brick?, burritos? lemon on the guacamole?
I will keep looking for that perfect restaurant of my dreams...if I find it, I will let you know...
Le Petit Cafe Beaujolais
They have the best cafe au lait I have tasted in the surrounding area of Pasadena, CA. Not to mention the pastries and their omelettes. Tasty food, excellent price.
Friday, October 16, 2009
Polka Restaurant in Eagle Rock
pricy. 3.5 tarts.
Saturday, September 26, 2009
The Dog House, La Canada
Where did Californians get the idea the chili cheese dogs should have
shaved cheese?
2 tarts.
I can only add that these dogs were plain boring...nothing interested me in them; there was not any succulent spice or ingredient that made them unforgettable...
Friday, September 18, 2009
Tuesday, September 8, 2009
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