Richmond eats...

I do love finding new places to eat when I am on the road and as I spend a lot of time in Richmond, VA with our expansion of Decadence Gourmet Cheesecakes and with such, drive all around the RVA.

Yesterday, I was headed down to a restaurant supply store and made a wrong turn and I saw a place that I had seen before but never stopped. I knew I had a little time and saw that the place was packed, so what the hey...

En Su Boca may not look like much from the outside, but definitely do not let that fool you!

I walked in and asked for a menu and knew almost immediately that I might like this place; a definate South of the Border feel and when I saw that their style was 'San Francisco Mission District', I had high hopes, having lived in SF and Northern California for over 20 years.

Everything on the menu had that SF-Mission Style aire about it and yes friends, they have Tacos and we all know how I love me my tacos!

I settled on the Slow Roasted Carintas Taco ($3.00, 4 for $11), which is a Citrus Pork Shoulder with arbol salsa, taqueria onions and cilantro. Almost went with the Carne Asada or the House-made Chorizo, maybe the Marinated Grilled Chicken, but I love a good carnitas. Came with an appropriate lime wedge and yeah, tasty!!

Full Bar too with many, many tequilas, but it was way too early for that.

You can download the menu from their website so if you are around Boulevard and Broad Street in Richmond... definitely stop by!

Peter Chang Update 

I had been to Peter Changs in RIchmond a few times and while I loved the food, I was always wondering where the 'heat' was.

Found it!   Try the Chicken with Ghost Chiles!!

Mexican Transfusion in Richmond

A little over a year ago, while I was doing a soft-opening of Decadence Gourmet Cheesecakes in Richmond, my sister and I went out to check out a new Thai Restaurant. As we drove up, I mentioned to her that I had actually tried this one before and while it was.. ok, it was nothing special and that we should look for something new.

Before we even got out of the parking lot, I turned my head and saw a sign that looked interesting and said... why not? (One of the best decisions we had recently made!)

Maya Mexican Grill & Tequila Lounge is the name and from the moment we walked in and sat at the bar, we knew that we had found someplace special!

Colin, the bartender/mixologist supreme, made us feel right at home immediately, talked with us a little about what their offerings were and gave us some menus to look at as he made our drinks.

As many of you know, I am a taco geek and when I saw their Tapas menu, I was in heaven! I ordered a sampler of three that I knew I had to try; one of the Sirloin, one of the Carnitas and one of the Ancho Chicken, all served with a trio of sauces, ranging from semi-mild to spicy! In our converstions with Colin, we were talking about cooking with heat and I mentioned that my company puts out a Savory Appetizer Cheesecake Spread called the "El Diablo' and that I use both Ghost Peppers and Habanero's in it, along with three other peppers and he went into the kitchen and brought out some of a new sauce that they were playing with as he thought that it would please my pepper-head palette. And he was right! I was in taco heaven!

Now, yes, I do enjoy other food offerings, I do not live on a taco diet (but think about it, one could!), and in each subsequent visit (I have been back at least 10 times!) I have tried some other menu offerings.

From the Alambre de Filet Mignon con Chorizo to the Queso Fundido to the Chipotle Rubbed Skirt Steak and don't even get me talking about the Bourbon Taco's, every single dish has been fantasic.

We ended up meeting the Chef/Owner, Maria and yeah, you can tell she cooks with her soul. We talked about cooking, cooking with spices and not doing what everyone else does, it was great! (On a subsequent visit, I brought her and Colin some of the Ghost Peppers and Trinidad Scorpion peppers that I use in my cooking and cannot wait to see what they come up with!)

So if you are ever in or around the Short Pump region of Richmond, Virginia, (or even if you have to drive a little, it is worth it!), make a point to sto by!

Maya Mexican Grill & Tequila Lounge
4348 Pouncey Tract Road (Behind the Movie Theaters)
Glen Allen, VA 23060
(804) 360-0942

Some of the best tacos ever!

As I do not really like to fly, the majority of the time I go to Virginia for our operations there, I drive cross-country.

Once we make it over Vail Pass and Eisenhower Tunnel (sometimes not an easy feat in the winter, or for that matter, Fall and Spring too!), make it through the Denver metro area, the roads flatten out and we hit the plains, all the way to Topeka and Kansas City. After Missouri, we leave St. Louis and head east on I-64, through the spreading suburbia and eventually back to the open spaces, until we get close to Kentucky.

From Louisville through Lexington, we hit the urban sprawl again, but there is something about Kentucky... Maybe the rolling hills, the horse pastures, the Kentucky Bourbon Trail, dunno..

or maybe it is Taco Punk!!

I had read about this place for awhile and then last year, I finally had a chance to stop by and not it is a destination location for me! Check out their menu and you will see why!

The Bar-Beer-Coa was already sold out when I got there and they had run out of the 'Drain Cleaner' Salsa (mental note, change the drive time to get there earlier!) but as usual, I was not disappointed!

This visit I had the Grilled Adobo Chicken Taco and the Chorizo and Potato and added some of their Pineapple Habanero Salsa and then the Hot Salsa Roja.

Yeah, I do love this place!

And as I try to keep my promises, I even kept one of our 'El Diablo' Savory Craft Spreads on ice for them and surprised them with one!

 Next....

A return to Maya Mexican Grill & Tequila Lounge in Richmond, VA!

Road Trip = Relaxation

Yeah, road trips can be so relaxing!

I had not been back to No. California in a few years and I really was looking forward to this road trip. I needed to relax before I start my ‘commuting’ to Virginia to kick-off our season out there.

Took the back way to SLC, up through Price, Utah and I already was looking forward to my 1^st Road Food Stop along I-15, just south of SLC… In-n-Out!! But as I am trying to watch my carbs, I had to deviate from my norm… Ordered an Animal-Style (for you ‘novices’, that’s a burger of your choice with hand-leafed lettuce, tomato, a mustard cooked beef patty; add pickle, extra spread with grilled onions) Double-Double but Protein-Style (wrapped in hand-leafed lettuce instead of a bun), no fries and a diet coke. Hey, gotta watch those carbs! Feeling quite good as I drove off, I headed to I-80 West and the stay-over in Elko, where I found some of the best street taco’s (and you all know how I love me my tacos) I have ever had.

Right down the street from the Red Lion and across from the Stockman/Commercial Hotels/Casino, it a parking lot, I found the Las Brisas Taco Truck. A Chicken Taco, a Carnitas Taco and soda for $5? And they were great! This is the blue truck, there is also a Red Truck, The Taco Truck by the same people, Stop by and you will not be disappointed.

Hit Santa Rosa the next day and you know I had to, went to Johnny Garlic’s for dinner, this was Guy Fieri’s first restaurant and as I had not been there in over 10 years, I was really looking forward to it. I had the Chipotle Shrimp & Hotlinks (Tomatoes, Scallions, Penne Pasta + Chipotle Cream Sauce) and as I am not the hugest seafood fan, they doubled up on my Hot Links, thank you very much! Food was outstanding, maybe a little too much sauce, but oh well!

Headed out to Bodega Bay for a few nights and as the sun set over Bodega Head, I sat outside and realized that, yes!! Relaxation! Found some great tacos at La Bodeguita, Had their ‘Tacos de la Calle’ (three tacos with Carne Asada, Chicken and my third was a Carnitas. $7.50 for all three, I was in Taco Heaven!

I am sitting outside the bar at The Bodega Bay Lodge & Spa, barely seeing the fog banks off in the distance as the sun has set, Channel lights coming on for the late arrivals in the fishing fleet, I see Bodega Head in the darkness, where 30 years ago I used to sit and take pictures of the birds dive-bombing in the water, getting their meals on the bay's bottom.

Getting ready to start the commute between W. CO and Richmond, VA for the season, more food blasts will be coming!

Sitting back in one of the Adirondack Chairs outside of the Fire Pit, (ok, and after a few double Woodford Reserves), let myself lean back, exhale and realize that I can relax out here! 

I have lived many places, but the Northern California coast has always been one of my favorites! 

After a road run up Highway 1 to Fort Bragg, did the wedding the next day and drove back, stopping for more Las Brisas’ Tacos, of course

Yeah, our ‘Website of the Week is on Taco’s! From our friends and BHG.com (http://www.bhg.com/recipes/ethnic-food/mexican/taco-truck-secrets/)

Our 'Recipe of The Week' is one that I gotta try, Thai Chicken Taco’s!

Thai Chicken Tacos

• Makes: 4 servings, Serving Size: 2 tacos per serving,Yields: 8 tacos

Ingredients

1 lime, halved

1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces

1/4 cup chopped fresh cilantro

1 shallot, finely chopped

3 cloves garlic, minced

1 tablespoon fish sauce

2 teaspoons reduced-sodium soy sauce

1/2 teaspoon crushed red pepper

1/2 teaspoon hot chili sauce (such as Sriracha)

2 tablespoons vegetable oil

16 corn tortillas, heated

1 recipe Cabbage Slaw

Directions

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw

Ingredients

2 cups shredded napa cabbage

1/2 cup shredded carrot (1 medium)

1/2 cup sliced green onions (4)

1/3 cup sliced radishes

1/4 cup snipped fresh cilantro

1/4 cup coarsely chopped peanuts (optional)

1/4 cup rice vinegar

Directions

1. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.

Pics from the trip!...

 

Gotta love the open road!

                                                                    Sonoma Coast

                                                                     Dillon Beach

                                                                       Bodega Bay

                                                            Sunset over Bodega Bay

                                                                 Sonoma Coast

                                                                           Tomales

                                                              Bodega Bay Tacos

                                                              Sonoma County Winery

                                                           Johnny Garlic's Santa Rosa

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