Socca Bread Recipe


Socca with sautéed red peppers and onions

Socca Bread is a popular street food in Nice France. In Italy this bread is known as Farinata. The recipe is basically the same on any website you pick. For the most part it’s half chickpea flour and 1/2 warm water with a little salt, pepper and olive oil. The batter needs at the very least one half hour to sit out. But some people make the batter a day in advance but pull out the batter to warm at room temperature. Most people bake the batter in a preheated cast iron pan and then broil the top to brown. I don’t have a cast iron so I just used a 10 inch pot and sprayed it with non-stick spray because I almost never use anything nonstick. You can make your Socca Bread plain or add tomatoes or peppers and onions like I did. I know that chickpeas are delicious with these spices so I topped my Socca bread with a pinch of sumac, pinch of za’tar, 3 pinches of urfa pepper (it’s really delicious you need to buy some) and Persian blue salt (maybe the most delicious salt I’ve ever tasted). This is really very easy for anyone to prepare and can be done without a cast iron pan. Use any pan and if you happen to have a pizza stone place your pan on the pizza stone for extra heating. The only thing I would have done different was to cook my peppers less so I could brown the top some.


1 cup chickpea flour

1 cup warm water

1/2 teaspoon course sea salt

1/2 teaspoon fresh ground black pepper

2 Tablespoons extra virgin olive oil plus a little extra to drizzle on the top

non stick spray (if you don’t have cast iron pan or two tablespoons more olive oil if you are using cast iron.


Set oven to 450 degrees F and put pizza stone in oven if you are using a pan that isn’t cast iron.

In a medium bowl mix together the chickpea flour,  water, salt, pepper, and two Tablespoons olive oil. Let sit at least one half hour.

Put your 10 inch pot or fry pan sprayed with non-stick spray on a pizza stone in your 450 degree F oven for about ten minutes to heat up. Then carefully remove from oven. Add chickpea batter. Put back in oven about 15 minutes. Broil if desired. You really want a little brown on the top.

Top and season as desired.

Socca Bread

Lighter and healthier than a pizza…you might want to give it a try!

The Forking Truth

My Visit to the Carnegie Deli Las Vegas NV


The Carnegie Deli was one of the most famous iconic Delis in New York. They were famous for over stuffed sandwiches and over sized slices of cheesecake. The big selling sandwiches were pastrami and corned beef. Many celebrities were known for dining at Carnegie Deli.  There is tale that the waiters were surly.

I’ve been here to Carnegie Deli in Las Vegas years ago before the real Carnegie Closed and we thought a re-visit might be fun.

You enter and see some autographs from celebrities.

You order at one of the counters and then take a number.

If your at this counter you try to ignore the picture of the cow so you don’t feel guilty with your corned beef, pastrami or brisket.

Then you seat yourself.

Hope you are hungry and brought a few friends……one sandwich is enough for FOUR hungry people.

Oy VEY! There is too much meat for me. I remove about 70% of the meat for a normal size sandwich.

That’s better.

The Pros-

You get a LOT of food for your money in Vegas. This sandwich can easily feed four people. The food runner is happy to bring you extra bread to make more sandwiches.

The Cons-

This sandwich really is ok but it’s not the best……I really don’t think this is similar to what the real Carnegie Deli Served.

To start with real New York Style Deli Places give you a bowl of assorted pickles (not just one pickle) to get your stomach ready for a big sandwich.

The bread is wrong. The correct bread for a New York Style Sandwich is double baked Rye and not squishy weak tasting rye.    (But hey we are in Las Vegas….It might be a west coast thing…NOT  ALL but most bread in Arizona, Las Vegas and California isn’t so great)

The meats (pastrami and corned beef) are ok but not succulent like they should be. I don’t think the flavor is right either. The pastrami is unbalanced with flavors with too much added smoke flavor and not enough black pepper.

Corned beef isn’t bad corned beef but is weakly flavored…..also not succulent like really good corned beef.

We also tried a potato knish.

The knish is also extra large. It’s about four servings. I like that the knish isn’t wrapped in puff pastry like many places are doing these days because to me knishes should be made with knish dough. The potato filling inside is ok…..better than some I’ve tried but not as flavorful as others. Good places with serve a knish with gravy. They didn’t offer gravy here.

The Las Vegas Carnegie Deli is quick and value priced if you are alright with sharing and have the chutzpah to ask for the extra bread you will need to make more sandwiches. ($25.00 at this time can feed four people on the strip)

I started to wonder…..on the menu it reads that the corned beef and pastrami come from the Carnegie Deli in New York…How can that be if the Carnegie Deli is closed?

I called to find out.

A Carnegie Warehouse is still in business and supplies the Corned Beef, Pastrami and Cheesecakes to the Carnegie Deli in Las Vegas. I don’t know but I am guessing that the Carnegie meats are the ones produced for the masses. I know I come across Carnegie Deli meat maybe once a year at Costco. It might be a similar thing that wine companies do… like the major wine companies make high end wines that are very expensive and lesser wines for the masses.

Everything is subject to change and your experience may or may not differ.

Ok food reasonably priced on the Las Vegas Strip located in the Mirage.

The Forking Truth

Really Terrific Banana Bread Recipe


Really Terrific Banana Bread

I saw a big bag of really ripe bananas and thought I haven’t made a banana bread in a while so here it is. Banana Bread might have been the first thing I ever baked that I free styled. I used to bake a few loaves every week and shared the bread with my co-workers. It’s pretty basic and easy and you can make the banana bread in one bowl. This recipe makes two loaves or about 24 servings. You must use really ripe bananas like as ripe as photo for the banana flavor. The bread comes out sweet (but not too sweet), moist and almost caramelized. It’s a tasty treat that seems almost healthy.

Ingredients for about 24 servings

4 oz sweet butter – melted

2 cups sugar

1 cup dark brown sugar

3 XL eggs – slightly beaten

12 bananas

4 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 Tablespoon cinnamon

pinch sea salt

non stick canola spray


Set oven to 350 degrees F.

In a large bowl add butter, then sugars, mix well, add eggs, mix well.

Add bananas and mash with potato masher till pretty smooth.

Add rest of dry ingredients and hand mix till combined.

Spray two bread loaf pans with non stick spray.

Divide the batter between the two pans.

In my oven the loaves were done in 45 and 50 minutes. remove from oven when the top of loaf in the crack feels cooked.

Let the loaves rest on a counter and pop them out when they cool to just warm.

Slice and serve.

Really Terrific Banana Bread

Really Terrific Banana Bread

Came out great I just winged it. You might go ape over it.

The Forking Truth



Lunch at Mowry & Cotton at the Phoenician in Scottsdale AZ


Mowry & Cotton is a Modern American Restaurant that recently opened in the Phoenician in Scottsdale. The name of the restaurant is suppose to be a western folklore story (that’s very unknown) about two Phoenix Settlers that opened a Fancy Saloon that was comfortable in the 1870s. I didn’t feel or see much western here but whatever this restaurant is I can tell you it’s a very nice place with an interesting menu with a lot of variety.

It was hard to decide on what to try because I was torn on many things but went with the Jidori Chicken Sandwich. My sandwich was filled with a VERY GENEROUS amount of Juicy delicious chicken breast, arugula, flavorful apple bourbon butter and trace amounts of fennel. I did request my brie cheese on the side because I hate the edible coating on brie.

The sandwich is quite large. Even half is a large portion so I did take half home. This is a delicious flavorful sandwich many because of the juicy flavorful chicken and the yummy tasty apple bourbon butter. As great as the sandwich really is I hate to be picky but I think it could use a little more fennel to be more rounded out with flavors and texture. ( I want at least a teaspoon) I only got two shreds of fennel so I can’t say I didn’t get any but I didn’t not enough fennel to make any impact. But still this was a delicious sandwich.  I loved the Mowry Pickles….They were GREAT! and a really nice touch. They were gently spiced and pickled. The pickles included blueberries, cauliflower, onion and cucumbers. It was a little dish that was really great. The salad was very simple and very plain but I ordered salad instead of the two potato options so I could have room for dessert.

My husband had the Smoked Brisket Sandwich.

The Smoked Brisket Sandwich contained house made pickles, carefully  smoked brisket, grilled Swiss Chard and Carolina Mustard. This sandwich had a lot going on and was a really delicious sandwich. My husband paid the $4.00 extra for the crispy fries. The fries were delicious and had a creamy interior but weren’t crispy. our waiter did offer to bring us a new batch of fries but we declined since the fries were delicious anyway.

Just like the lunch menu the dessert menu offered several delicious sounding desserts. We went with the Apple Crumble because the waiter made that one sound special…AND IT WAS!


It’s painted Ice Cream!

It’s Blackstrap Molasses Ice Cream with Apples and an Oat Crumble. It’s so different! It’s almost not sweet at all and very lightly spiced. It’s almost like breakfast but a lot more fun!

Not 100% perfect but very good! I do note at the time of this review this is a newly opened restaurant.

I have to say Mowry & Cotton seems to be Worth a Fork!

Worth a Fork!

The Forking Truth is that EVERYTHING is subject to change and your experience may or may NOT differ.

The Forking Truth

My Visit to the 2017 Arizona Taco Festival


The 2017 Arizona Taco Festival took place at Salt Rivers Field in Scottsdale Oct 14 & 15 this year. They used a cashless system via a wristband that you exchange for your ticket that you load money on to for your tacos,  bottled waters and Margaritas.  Tequilas were a separate package or wristband.

Other activities offered were-

Lucha Libre Wresting (oh in 100 degree heat)


Live Music


Photo Booths

Hot Chile Pepper Eating Contest

Taco Eating Contest

Chihuahua Beauty Pageant (I hope this was cancelled because it is too hot for dogs to be out in this kind of 100 degree F heat) (I don’t know if people were responsible owners and hopefully left their Chihuahuas home)

“I’m 37% Chihuahua according to my DNA. I could have entered in the pageant. I don’t care if I would have won or not. I just wanted to get my teeth into some Forking tacos”

The Taco Festival also offered-

Margarita Mixology Expo

Kid’s Zone

A special guest…The Most Interesting Man in the World Guy Version #1 that’s retired. (Person pictured below Johnathon Goldsmith )

Getting in seemed to move slowly. When we finally got to the person that gives out the money wristband he needed assistance with the transaction.

Tickets were $12.00 to get in and than there was $3.70 processing charge just to get in. Most of the tacos were $2.00 but one booth was selling special tacos that were $4.00. Water was sort of expensive because the bottles were a small size and were $3.00 and in 100 degree F heat you really needed about two bottles of water. I saw a list of the participants and didn’t know that you have to click each one to see if they are participating the day you are attending. I was a little bummed because I wanted to try tacos from T-Cooks, Tarbels, Crujiente Tacos and the Wigwam- all that I mentioned were only participating on Sunday.

Well Any Who-

We shared a bunch of tacos…For me it was a pretty good system. I took a bite and sometimes two bites and my husband would finish up the rest. That way I could eat threw as many as possible. Most (but not all) of the tacos were the very small street sized tacos. Some were filled more than others and some but not all were double shelled like tacos are in Mexico.

Of course with around 50 venders offering tacos I really tried only a small percent of what was offered but one that was among my favorites was the Chicken Taco from Gadzooks. The Tacos had all kinds of things listed in the ingredients such as sweet and spicy corn bread that I don’t see but I can tell you that this taco was among the most flavorful that I tried with a nice balance of flavors and acidity.

Our next stop was Superfarm  Supertruck. For some reason I thought the “Cauliflower Maybe” Taco sounded interesting and different. I don’t know if my taco contained cauliflower…I didn’t see any and the cilantro they used was so super strong it was over powering everything in the taco. It was just like taking a big bite of cilantro. I do note that they are well known for making great tacos so this is just a bad batch.

Tried a Chicken Taco at Chico Malo. They had an assortment to sauces to add to your taco. This taco was spicy and the chicken seemed smokey. Different than the other tacos I tried.

We tried a Chicken Taco from the Ranch Market. They offered a variety of tacos and a list of a variety of taco shells. I thought a Red Hatch Pepper Tortilla sounded interesting. The Salsa in this taco was good….but the chicken under developed with flavor.

Maskadores Taco Shop. A pretty decent Chicken Taco.

Decent Fish Taco from Baja Caters. I don’t recall seeing many fish tacos offered. I think I only saw two….

Beef and Chicken Tacos from Two Brothers Tap House. The Beef Taco tasted just like the not the most flavorful pot roast…I think both taco meats just needed to be developed with taco seasonings or maybe something here was just missing?

My husband had this Pork Taco from Tacos Tequila Whiskey. He said it was OK.

The Tacos from Tacos Huicho look pretty authentic. They were good.

To my surprise my husband suggested trying the potato taco from Ajo Al’s. I didn’t expect this taco to be good because my dining experience at the restaurant wasn’t but honestly this was a delicious taco. My husband said it was the best taco at the festival. Somehow they crammed in a lot of flavors into the potato that was delicious. It was a big surprise for sure.

We were very lucky and came early as they opened. Lines moved slow but were bearable to get in. As we left the line was thousands of people long as they were expecting over 30,000 people this weekend. It would have been fun to stay longer and take part in the activities but as the day worn on it was pretty uncomfortable without shade.

This is a very small shot of the line. The line went all the way around. It must have been at least ten times longer. I can’t imagine waiting in this line with the hot sun beating down and the 100 degree heat.

Leaving wasn’t fun. There was a lack of signs and a lack of workers that could guild you out of the parking lot this year. We actually asked one of the lot workers on how to exit. He said he didn’t know. Then the next one we came across just tried to get us to park again. We figured it out ourselves.

That was my visit to the 2017 Arizona Taco Festival. I heard tail from others that entered after I left that have a very different story to tell but I can only tell my story and this was it.

Everything is subject to change and your experience may or may not differ.

The Forking Truth


Indian Inspired Spicy Cauliflower with Pistachios and Grapes Recipe


Indian Inspired Spicy Cauliflower with Pistachios and Grapes

This cauliflower is wildly flavorful and also is spicy. I’ve been told a number of times that I cook cauliflower really well. People always ask me how I make cauliflower. My secret to delicious tasting cauliflower is to cook it at 350 degrees F and drizzle the cauliflower with extra virgin olive oil. I leave the cauliflower in till it looks browned. When you cook cauliflower this way it turns sweet. This dish is easy to prepare. Feel free to substitute a different hot pepper of your liking if you don’t keep hatch peppers in your freezer.

Ingredients for about 6 servings

1 med-large head cauliflower – broke down to florets

1/4 cup extra virgin olive oil

2 teaspoons turmeric

2 teaspoons cumin

2 teaspoons caraway

2 teaspoons coriander

2 teaspoons yellow mustard seeds

1 Tablespoon course sea salt

2 Tablespoons unsalted butter

1 large garlic clove – ground to paste

1 fire roasted hatch pepper (not canned…never use the canned hatch peppers) – seeds and stem removed and chopped well

3 Tablespoons apple cider vinegar

3/4 cup pistachios (I went a little heavy with pistachios you can go down to a half cup)

1 cup seedless grapes – cut in half

fresh ground sea salt to taste

fresh ground black pepper to taste

2 Tablespoons fresh cilantro – chopped


Turn oven on the 350 degrees F.

Spread out the cauliflower florets on a baking sheet(s) and drizzle the cauliflower with the olive oil and place in oven for about 45 minutes or until the cauliflower is golden brown on the edges.

I used 1/2 white and 1/2 orange cauliflower

45 minutes latter

While the cauliflower is roasting get out a small fry pan and add turmeric, cumin, caraway, coriander, salt and butter. Turn the pan on medium high heat and use a spoon and move the spices around on the heat to wake them up a little.

After the butter melts into the spices lower the heat to low and add the garlic and the hot pepper.

Add vinegar and pistachios. You can shut the heat off and leave on burner to keep warm.

Pull out the cauliflower when it is done and add fresh ground sea salt and black pepper to taste.

Put the cauliflower in a large bowl with the grapes. Pour the fry pan contents over the cauliflower and mix gently. Lastly add the cilantro and serve.

Indian Inspired Spicy Cauliflower with Pistachios and Grapes

If you enjoy spicy flavorful food you should love this cauliflower.

The Forking Truth



My Forking Thoughts on “Tastes of the World” at Coca Cola Las Vegas NV


Coca Cola World is located on the Strip in Las Vegas and besides of offering all kinds of collectables they also can sell you  an international tasting of 16 Coca Cola Products from around the World!

Here we go Tray #1. I didn’t take any notes…….but I do remember what I liked and what I didn’t.

Tray 1

My taste will differ from yours but the only sodas I could drink were

#5 Aquarius Libre from Spain. It was citrusy tasting and refreshing.

#6 Fanta Melon Frosty from Thailand. It tasted like a Honeydew Melon.

#7 Smart Watermelon from China. It tasted like watery watermelon juice.

#8 Fanta Pineapple from Greece. It tasted like Lifesaver Pineapple Candy.

Tray 2


I don’t want to spoil this for you but I found tray two mostly inedible. The only beverage that was somewhat edible was the #5 Sunfill Mint from Djibouti. The beverage tasted like minty mouth wash to me. The other flavors were hard to stomach………

But one soda the #7 Beverly from Italy…………………………made my throat lock up……….it was not digestible………… and I had to spit it out.


It was like driving and hitting the biggest deepest pothole you ever hit.

It was a Tidal Wave of unbelievable bitterness. I think this liquid could be me vomit.

Beverly truly was so shocking it was polarizing.

I screamed after it was in my mouth. I remember it had the most horrifying stomach turning bitterness to it. My husband thought I must be exaggerating so he tried it and said you are right that is horrible. The worst….I gotta buy one for my dad. (who is from Italy)

The Forking Truth is Coca Cola Beverly Soda from Italy is one of the least favorite things I ever tried to swallow.

It sort of was fun to taste International Flavors of the World….But I would have skipped over Beverly if I knew what it tasted like.

I note everything is subject to change and your experience may or may not differ.

I also found out that Beverly is no longer sold and only made for Coca Cola Tastings at Coca Cola Worlds.

The Forking Truth

Easy Maybe Healthy No Churn Kobocha Squash Ice Cream Recipe


Kobocha squash is very low in calories and high in nutrition and fiber. It is also naturally very creamy and sweet with a rich almost chestnutty taste. I thought it might be a perfect ingredient to add to ice cream. I also used fat free sweetened condensed milk instead of full fat to help lower the fat content some. Feel free to use either fat free or full fat…I picked up the fat free but had trouble finding it again so you might have that trouble too….I think the full fat will turn out even creamier and better…This ice cream came out delicate tasting.  It tasted just like the squash…..It’s slightly chestnutty. It would be yummy to candy some chestnuts with this flavor ice-cream or add yummy toasted coconut or a white chocolate drizzle. I think the flavoring and sweetness is just right if you want it to taste like Kobocha Squash…. But feel free to adjust to your preference….If you want sweeter add 10x sugar…..If you want more spice…add more spice…I wanted to taste the squash…so here it is….

Ingredients for about 8 servings

1 1/2 cup kobocha squash (cooked till soft and mashed)

2 cups whipping cream

14 oz can of sweetened condensed fat free milk

1/4 teaspoon cinnamon (I used a good quality Vietnamese)

1/4 teaspoon ground ginger

pinch sea salt


In a large bowl whip the whipping cream till whipped and then put to the side.

In a medium bowl whip the remaining ingredients.

Add medium bowl contents to large bowl and whip till incorporated.

Place in a plastic tub with a top and place in the freezer for over night freezing.

Got some Happy Yappy ones that are fascinated with the Kobochca Squash Ice-Cream.

This flavor strongly attracts my dogs….(I note not all dogs can digest milk…only some can)

Kobocha Squash Ice-Cream

If you like Kobocha Squash then you should enjoy this Ice-Cream……While it’s not my top favorite flavor of ice cream I do think it’s much better than many of the lighter or healthier ones I tried from the store…….It’s far better than the popular packaged…something like 350 calories a pint ice cream that’s very popular…….My husband is waiting for me to do a chocolate flavor.

The Forking Truth

The Forking Truth is that Every Forking Dining Experience is Subject to Change



It’s very painful for me to tell the story about a recent dining experience at a Modern European Restaurant in Scottsdale since I had prior experiences here that were excellent at this place. I purposely have not used the name of this restaurant in my review because I don’t want to bring negative attention to them but I do want to tell The Forking Truth………because that’s how I roll………I do really hope that what I experienced was temporary…….. This is a stunningly beautiful restaurant with a glamorous artsy atmosphere of crystal, cozy sofas and beautiful wood work. It has a unique stunning atmosphere indoors or out.


I thought this would be an idea place to dine out with my In-Laws for my Mother In-Laws’ Birthday.

I’ve been here a few times before and we have enjoyed.

House salmon over potato cakes.

Pastrami Hash

Dessert Pierogis

Oxtail Stew

Ruskie Pierogis


Everything pictured above was Amazing and Delicious!

The Pierogis were so incredible last time that I suggested that we start off with a plate of them to share. Last time they were well prepared, spectacular with all kinds of complexity, a delicious sherry wine glaze, caramelized onions, melted leeks and tasty mushrooms with  carefully made pierogi containing a careful combination of farmers cheese and potatoes. These pierogis really knocked my socks off. At the time I thought they were the best I ever had.

This time I received something different.

These Pierogis were made with very GOOEY DOUGH and lacked the sherry wine glaze and many of the flavors they had last time. We all tried them and ate them not because they were good but because I couldn’t believe how strange they were…….I did inform the waiter they were different from last time.  🙁 I thought at the time it was best to just move on…hoping that this wasn’t a precursor of things to come. But I also did get a sudden urge to leave that I ignored.

My Mother – In – Law and I both order the BBQ Glazed Salmon. Maybe you don’t want to read the details below. To sum things up this plate was NOT GOOD.

  1. The Fish was old tasting 🙁
  2. BBQ Sauce (LOOK at the BBQ Sauce…does it look like BBQ Sauce?) tasted like raw salty tomato paste with another slightly sour ingredient that highlighted the lack of freshness of the fish. (the sauce made the fish taste even worst)
  3. Potatoes weren’t awful but were rather plain and might have lacked dill and hemp I thought I read on the menu.
  4. Corn splash on left side of plate did taste like corn but also with a raw flour taste.
  5. Corn splash on right of plate just didn’t taste good. (one corn splash was suppose to be Creamed Corn and the other was suppose to be a Corn Nage) 🙁

…this dinner was  🙁      🙁       🙁     🙁       🙁


To tell the whole Forking Truth the other two dinners were ok I was told.

Octopus Dinner

Stuffed Cod Dinner.

The waiter noticed I left a good amount of food on my plate and he asked me if I wanted it wrapped up. At that point I did inform the waiter about the “Off Tasting” “Old Tasting” fish and he said he’d tell the kitchen. I didn’t really expect much but I was surprised that nothing came of this either. But then again I didn’t go into detail with the dish……I thought I’d just sum up the most serious offensive. As offensive as the BBQ sauce was I was able to scrap it off but I couldn’t scrap off the fishy fish taste. The only part of my dish I finished was the small clump of spinach.

After the main courses my In-Laws and Husband all had Gelato.  They complained to me that all the gelato served all was full of ice crystals.  🙁

When I made my reservation I specifically requested a Happy Birthday to my Mother-In-Law and my request was overlooked.  🙁

The Forking Truth is that no matter how beautiful the atmosphere is or how nice the waiter seems……The Food is what matters in the end and in the end I can only remember Gooey Flat tasting Pierogis and Fishy Fish topped with Salty Slightly SourTomato Paste masquerading as BBQ sauce.

I don’t know what happened…….I can only speculate the chef has been replaced with someone far less skilled. (I am just saying the very least)

I can only hope that maybe this restaurant is between Chefs and soon will be Amazing Again.

The Forking Truth is that everything is subject to change and YOUR or MY Dining Experience may or may not differ.

The Forking Truth

Barrio Cafe Gran Reserva in Phoenix AZ is Worth a Fork!


The Barrio Cafe Grand Reserva is a very small restaurant that serves fine well crafted Mexican Food by James Beard Nominated Chef Silvana Salcido Esparza. About half the menu is vegan. They offer a reasonably priced tasting menu and also a similar menu in a vegan version. Ala Carte is also offered. The restaurant is quite small with only about eight tables. You do feel as if your sitting in a vestibule in an art museum Beautiful hand painting adorns the walls that tells some Mexican Folklore.

The outside is also lively and whimsical.


We decide to go with the tasting menu with a few of the vegan options.

On our table is a small bowl of a Mexican Style trail mix of tortilla chips, seeds and garlic cloves that are dusted in spicy hot chili dust. WOW they really wake you up!

Then we receive a melon and goat cheese amuse bouche.

Our first course is like nothing I’ve ever had before.

It’s spicy, it’s sweet and tangy made with fresh vegetables and fruit. It’s really different but light and delicious!  Aguachile Cayo y Mango.

Then we try vegan and the regular version of Grilled Pineapple with Hoja Santa Leaf, 14 chile stool oil, nuts. (Non vegan had added Menonita Cheese) The Grilled Pineapple is amazing with the chile and leaf flavors.

Next Course was Mole Duck and Mole Vegan (squash) Tacos with Smoked Sweet Potatoes.

It didn’t matter what taco you tried both were stellar and full of flavors. The house made nixtamalized tortillas are very special and flavorful. The Smoked sweet potatoes are spectacular. I’m not a big fan of smoked foods but the smoke here was done very carefully and is delicious! Just goes so well with the taco.

Next comes a little refreshment between courses.

A refreshing little grape shooter.

For dinner we both have the Pan Seared Halibut with Cactus fruit Salsa and Peruano White Beans.

The Halibut was moist and flaky with a delicious tasty char. Salsa and beans were delicious. I could have stopped here and been happy.

But then there was dessert and I would be very unhappy if I didn’t partake….so I had to!

We had Yams and Guavas with a Citrus Reyes Sauce and Chocolate Mousse. Both desserts were WONDERFUL and Delicious! so I left really stuffed…

Our server was Phenomenal. The Food was all amazing!

Barrio Cafe Gran Reserva is Worth a Fork!

Worth a Fork! You WILL drive across town to dine here!

The Forking Truth is that everything is subject to change and your experience may or may not differ.

The Forking Truth