Monthly Archives: February 2020

Seaweed Cured Salmon with Mixed Citrus Kosho and Cucumber Sauce based on Bon Appetit Recipe Kombu Cured Salmon with Fresh Yuzu Kosho Recipe

Leave a reply

I was inspired to make this dish when I saw a photo of chef James Oakley’s Kombu Cured Salmon, Cucumber and Crisp Quinoa on Twitter. It was one of the most stunning plates that I’ve ever seen and it sounded so delicious that I had to give it a try. His restaurant is in Hong Kong so it’s too far for me to try it since I’m on the other side of the world in Phoenix Arizona. I didn’t know how to cure salmon with kombu so I looked it up. I found three different methods. I picked Bon Appetit’s method because it made the most sense to me. Along the way I had some problems getting the correct ingredients. I thought I bought kombu ( a darker thicker seaweed) but I picked up seaweed. I couldn’t find yuzu so I did a mixed citrus instead that became my faux Yuzukoshō ( Japanese chili/yuzu condiment). Got lucky with the cucumber sauce. I don’t know how chef Oakley’s was made but I had an idea and it worked. ANYWAYS It came out FORKING INCREDIBLE! This recipe takes two days to prepare. It was difficult to photo the hot salmon that I was about to eat and for the photo forgot to add some faux Yuzukoshō on top of the salmon but some is pictured on the green cucumber sauce in the photo. The combination was delicious! I would make different chips next time. Either a fried radish chip or a potato chip. My idea of portion size may differ from your idea of portion size. I used one salmon steak…I think it was close to a pound. It made two large dinners. I guess it could have made three or four lunches.

Ingredients for around 2 servings

1 salmon steak (mine was close to a pound)

Seaweed to cover both sides of salmon (I used two sheets)

1 lemon cut in thin slices

2 Tablespoons mirin

1 Tablespoon white miso

1 teaspoon soy sauce

1 hot pepper – ( I used a Serrano) – microplane

1 orange – just the zest

1 lemon – just the zest

1 lime – just the zest

fresh crushed sea salt to taste

1/2 lb Persian cucumbers – microplane

1 teaspoon sugar

pinch sea salt

1 Tablespoon tapioca starch (I used a spice mill to ground up tapioca pearls)

Directions

A layer of seaweed goes on both sides of your fish and you top that with lemon slices. Cover with plastic wrap and refrigerate over night.

Make the faux yuzukosho. Today or before you cook the fish combine the lemon, orange and lime zest with your microplane hot pepper. Add fresh crushed sea salt to taste. (refrigerate or put to the side if preparing just before the fish.

Make the glaze for the salmon. In a small bowl mix the mirin, miso and soy sauce together and brush on both sides of the salmon. Wash off the seaweed and throw out the lemons. Blot the fish dry. You can cook the salmon however you like. I slow cooked the salmon in a 225 degree oven about 15 minutes on one side and about 10 minutes on the other side and then I finished it under a high broiler for about 5 minutes. It came out medium-medium rare and really awesome…..that melt in you mouth kind of fish that you only get out only SOMETIMES in very expensive restaurants.

While you are cooking the fish add to a sauce pot the microplane cucumber, sugar, salt and ground tapioca on medium high heat…stirring constantly. In about 5 minutes the mixture will turn bright green and get smooth. When all the tapioca is cooked the mixture will be done.

Enjoy immediately.

Spread some cucumber sauce on the plate. Top the plate with salmon….then top the salmon with the faux Yuzukoshō. Serve with a few chips or crisps if desired.

Seaweed Cured Glazed Salmon with Mixed Citrus Kosho and Cucumber Sauce

A SPECIAL THANKS! To chef James Oakley for this inspiration and also a SPECIAL THANKS to Bon Appetit for their recipe of Kombu Cured Salmon with fresh Yuzu Kosho so I’d have an idea of what to do.

The Forking Truth

Dining out with DOGS in Metro Phoenix February 2020

Leave a reply

Dining out with dogs is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie came down with aggressive cancer. He was also old and couldn’t enjoy a lot of things but he always enjoyed going out to eat so I took him out to eat as often as possible. Instead of his 3-6 month diagnosis Louie made it another 17 months. Today my current dogs enjoy going out to eat.

There are several things that you need to know before you dine out with dogs. Many restaurants here in Phoenix have patios but not all patios are dog friendly. It’s ALWAYS BEST to call any restaurant and ask if it’s ok to dine there on the patio with your dog. It is also ALWAYS BEST to dine at off times to avoid other diners and other dogs. Many people don’t share your love for dogs and some people are allergic. It is also best to avoid other dogs because dogs enjoy barking at each other and if your dog barks you might be asked to leave.

There are a few rules for dining out with dogs. One is your dog must be close to you and be by your side at all times. Also dogs are not to sit on restaurant furniture or eat off restaurant plates. It is also a good idea to bring your own water bowl for your dog.

You need to be educated on safe and non-safe foods for your dog to eat. Most food and drink that you consume can be harmful or even toxic to your dog. You must get these dog safe and non safe food lists from your veterinarian. Usually a small piece of lean meat without sauce is a safe bet. You also need to be aware that your dog is not as heat tolerant as you. All people and all dogs have different tolerances for heat. For not all but for many younger healthier maybe only up to 90 degrees F BUT WITH FULL SHADE. Hopefully you are able to judge what your dog can tolerate but its always best to leave your furry friend home when there is any doubt.

It looks like we are ready to dine out with dogs so I’m turning over The Forking Truth to my dogs to tell their story about dining out.

“We are on our way to Pita Kitchen in Glendale for casual Greek Food.”

“This is what our folks got.” “Up top is a Greek salad with gyro meat and fresh baked pita bread and under it is a Greek salad with chicken kabab and fresh baked pita bread.”

“They are both very good but we get to eat mostly the juicy flavorful chicken.” “This is the best chicken kabob around!”

“We enjoyed everything we had at Pita Kitchen.”

www.PitaKitchen.net

“We are on our way to Cucina Tagliani in north Glendale.” “They are an American Italian Restaurant that offers American Italian favorites and also offers many vegetables and also healthy eating options like spaghetti squash and noodle cut zucchini.”

“They served us water and a basket of hot garlic bread to start with.”

“Our female companion had the strawberry goat cheese salad.” “It comes with grilled chicken and toasted almonds.” “We just ate most of the chicken and it was moist and good today!”

“Our male human companion is having the steak gorgonzola.” “That’s a really great choice for us!”

“We FORKING LOVE steak and gorgonzola!”

“We were LUCKY DOGS TODAY at Cucina Tagliani!” “We enjoyed everything!”

www.CucinaTagliani.com

“We are on our way to Banh Mi Bistro Vietnamese Eatery in Phoenix today!” They serve most of your Vietnamese favorites except for pho because they are a Pho Free Eatery.” “They even have a sign there that says,”Eat a banh mi instead.”

“Look at all this amazing delicious food we get to eat!”

“We get to eat shaken beef from a shaken beef banh mi and curry chicken with the sauce sucked off for us.”

“We always Forking enjoy everything we eat from Banh Mi Bistro Vietnamese Eatery in Phoenix.

www.BanhMiBistroAZ.com

“WTFork!” “We’re at Burger King”

“Our folks went to a food festival today so they are stuffed and purchased us a burger from Burger King just to take us out.” The Burger King doesn’t have outdoor seating so we are seated at Safeway.”

“It’s sure not the best burger but we are dogs so we enjoy all burgers.” “But Louie was different from us.” “He was picky about everything.” “He even refused to eat ground beef burgers made from Costco ground beef but he would eat a Burger King Burger.”

“That was Dining out with DOGS in Metro Phoenix for February 2020.”

“We hope you enjoyed and we hope to see you next month!”

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

NEW WEIRD DifFERENT Limited and Special Edition Foods out there February 2020

Leave a reply

There is always something New, Weird, Different, Limited and Special Edition out there in the wonderful world of food. These are only a few of what I came across recently on trips to the grocery stores and supermarkets.

Up above is NEW – Krusteaz gluten free confetti buttermilk pancake mix. It might make you fart a rainbow too!

WEIRD – PeaTos in Classic Onion and Fiery Onion…I am guessing that these are junk food onion rings made out of peas with something about the Lion King on the top of the bag?

DIFFERENT – Hardbite hand crafted Parsnip Chips …sounds tasty?

(Cool expired food……. I forgot if this was from Safeway or Walmart Grocery)

Different – Squeezable horseradish from Reese in regular horseradish, sriracha horseradish and wasabi horseradish…ummmm?

Different and maybe weird – Banana Wave – Banana Milk and Milkadamia Macadamia Milk…Never herd of a banana or a nut giving milk?

Different – Parrot Brand Soursop Juice Drink with pulp. You just don’t come across this too often.

NEW – maybe you don’t ave teeth and can’t eat a candy bar…Now you can drink a Snickers Chocolate low-fat milk and also Twix chocolate low-fat milk.

Different – Birch Benders Magic Syrup in Mink Body Maple and MAPLE BOURBON (that one sounds great!……..hic!)

DIFFERENT – Fuoco Di Buo Mia’s Kitchen Calabrian Chili Pepper Hot Sauce….Sounds great! Love Calabrian peppers!

Different – Budweiser Brewmaster’s Premium Barbecue Sweet and Smokey Sauce…??? Might be good?

DIFFERENT – Soy Vey Mango Rice Wine Vinegar Sake – Sounds yummy but I don’t Forking know if it is?

DIFFERENT – Williams Sonoma Simmer Sauce in Pumpkin Curry…..

Different and maybe WEIRD – Williams Sonoma Pasta Sauce in Pumpkin Parmesan

WEIRD – Unicorn FARTS Cotton Candy…..well if that doesn’t make you fart a rainbow nothing would.

Different and maybe NEW – Smarties candy rolls in Tropical Fruit Flavors

DIFFERENT – Biena baked Chick[ea puffs in Aged White Cheddar and Blazing HOT

DIFFERENT – Purely Elizabeth Vibrant Oats in Raspberry Pitaya and Coconut Turmeric

DIFFERENT – Banana Dark Chocolate Chewy Bites….Sounds delicious but don’t know unless we try them.

DIFFERENT Healthful Snacking Pecans in coconut praline, Peanuts in honey roasted pumpkin spice and peanuts in honey roasted caramel apple flavors……..Think the pecans sound delicious but them two peanut flavors sound kinda Forking WEIRD to me.

NEW – Dove minis says new? Vanilla and chocolate in dark chocolate…60 calories each..Worth a try!

NEW – Fatboy cookie dough ice cream cones….

DIFFERENT – KitKat candy in Sweet Cinnamon made with “natural” and OTHER natural flavors……natural is good…..but when it reads other natural I have to wonder what the FORK that could be……Other natural…..could be whale anus skin, baboon boogers, grown out elephant toe nails, tiger spit. beaver anal sac contents…WHO FORKING KNOWS!

DIFFERENT – Sweet Rose Coconut whipped topping…(sometimes you feel like a nut)

Different by The Real Coconut – Coconut Flour Tortillas ….? Sounds like they might taste like coconut?????

Different – By NUCo Coconut Wrapes in (whatever the FORK is…) Moringa and Cinnamon…..?????

DIFFERENT – Trader Joes Cauliflower Gnocchi and also from Trader Joe are Stuffed potato gnocchi stuffed with tomato sauce and cheese….Oh my!

Different and sort of NEW – Good Catch Tuna-FREE Tuna……???? I wonder how they do that?

Limited Edition – Kellogg’s Frosted Mini Wheats in Fruit Medley with peach, apple and pear flavors

Limited Edition – Kellogg’s Peeps – marshmallow flavored cereal..(.ick!)

NEW RECIPE – Kellogg’s Honey Smacks WTFork is it now?

LIMITED EDITION – Cap’n Crunch’s Crunch Berries with 3X bigger berries Oh My!

DIFFERENT – Annie Chun’s – Seaweed Crisps with extra crispy brown rice chips that are Gochujang flavored…Oh yes I did ….and they are tasty!

DIFFERENT – Harvest Snaps in Parmesan Roasted Garlic Flavor

WEIRD – Rosemary Fougasse Bread (Foo-Gassie) Bread (lol)

We also got some New Oreo Cookies….(YIKES WTFork did we do to deserve this?)

NEW -Artificially Flavored Chocolate Marshmallow (…………cough…)

NEW – Artificially Flavored Caramel Coconut. Oreo Cookies (How WTFork do they artificially make caramel and coconut anyway?…..they are cheap flavors….why do they have to use artificial here?……)

That was the NEW, WEIRD, DIFFERENT, Limited and Special Edition Foods out there for February 2020. Who knows WTFork I’ll come across next month?

The Forking Truth

Abyssinia Restaurant and Cafe Phoenix AZ – Ethiopian Cuisine – Worth a Fork

Leave a reply

Abyssinia Restaurant and Cafe is a small Ethiopian Restaurant located in Phoenix Arizona. As you walk in the door there is the aroma of. incense. The atmosphere is slightly disco-like with some colorful lights and it almost loud with energetic music. They offer traditional tables, booths, bar seats and what appears to be Ethiopian Style seating.

We enjoyed the food they served at the Devour The World Festival in Peoria recently.

So we thought we try some more things.

We ordered the #3 Doro Wat ($15.99) Ethiopian National Dish of Chicken with an egg in a berbera based stew and the #9 Ageleel $19.99 described as a veggie sampler plate with 3 meats. They came all together on one plater that was lined with injera bread and plenty of rolled injera breads on the side.

You don’t get silverware here. You pull off a piece of injera bread and help yourself that way. I will start at around 5:00 on the plate. I think we got a curried cabbage with carrots, red lentils, green lentils and yellow lentils, collards, lamb stew, beef stew and a chewier beef with onions. In the middle of the plate is the doro wat. All the food is delicious. My favorite is the doro wat. The chicken is cooked to perfection (moist juicy tasty) and the spicy sauce to me is the most delicious. This one is the hardest to eat and share without silverware. My only complaint is that it is a very small portion of chicken for $15.99 The lentils are interesting. They all taste different and they all have a different texture.

The 2 entree platter was more than we could eat. Maybe she accidentally served us extra food? We got the leftovers packed up. She asked if it was ok if she wrapped them and I said yes. Then they got rolled up like a carpet with the injera bread that lines the platter. (Next time I will wrap myself)

The food was very good and the service was warm and informative.

Worth a Fork!

www.AbyssiniaRestaurantCafe.com

Every THING is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

Confluence Restaurant Carefree AZ – Astonishing Masterfully Crafted Foods – ALWAYS Worth a Fork!

Leave a reply

Confluence is a small but upscale restaurant located in beautiful Carefree Arizona.

They serve painstakingly detailed farm to table modern cuisine.

The atmosphere is traditional and cozy with mountain views.

There is seating at the bar, dining room and the patio.

Today they started us off with fresh baked brioche buns with whipped foie gras butter.

The bun is amazing. First thing you taste is fresh crushed salt. It’s so light and melts in the mouth with so much flavor. I don’t eat foie gras but my husband said it was really delicious butter. They were nice enough to serve me a very good tasting high quality butter that I enjoyed.

My first course (I shared) was smoked arctic char ($16).

This was a delightful delicious combination of brioche toast, endive, pickled red onion, grapes, whole grain mustard GLACIER LETTUCE and spiced walnuts. The mix los ight smoke, sweet, bitter, savory with the interesting watery crisp glacier lettuce really POPS!

My main was the Halibut ($45)

The fish is cooked and seasoned to perfection. But the magic is the way everything goes together on the plate. Somehow the silky sweet potatoes, red quinoa parsnips, sweet peas and pomegranate really do something special in the mouth. It’s Forking MAGICAL.

My husband enjoyed the 4 course tasting $65 (one cold appetizer, hot appetizer, entree and dessert.

Achiote marinated baby beets with arugula, spiced pepitas, blood orange, chicos, crema and arbor chile salsa.

Veal cheek and red wine braised shoulder ravioli with red pepper egg, sweet pepper and brussels sprout. I don’t know what he did to the egg but it was the best tasting egg I ever tried.

Guinea hen breast, ballotine, polenta, salsify, chard baby fennel and pecorino jus.

We shared the dessert.

Aged gouda cheese red grape, pickled apricot, bee pollen, whole wheat fruit crostini, macadamia nuts, honey comb and this magical fluffy, airy, milky cloud.

Oh my gosh beyond words.

Then it was a beautiful ride home.

Confluence in Care Free AZ is always Worth a Fork!

Worth a Fork!

www.RestaurantConfluence.com

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

The Forking Truth

Cottage Pie (beef shepherd’s pie) with Beef Fat Potato Topping Recipe

Leave a reply

To make this recipe you need to have left over beef fat from something like a brisket that you saved. Or you can make it with butter instead. I made the recipe with very lean ground beef that was ground at home. Before I threw it in the oven I thought the beef mixture looked dry so I added a 1/2 cup of water. Depending on the meat you might not need to add the water. Anyway It came out amazing. My idea of serving size might differ from your idea of serving size. This makes 4 servings to me.

Ingredients for around 4 servings

2 Tablespoons oil

1 large sweet onion – diced

2 carrots – peeled and diced

1 hot pepper – small dice – (I used a guero chili that is also known as a Mexican Yellow)

1 teaspoon sea salt

3 garlic cloves – ground to paste for microplane

1/2 teaspoon ground black pepper

1/2 cup corn kernels

1/2 cup peas

1 pound ground beef

fresh ground sea salt to taste

fresh ground black pepper to taste

1 cup beef stock

2 Tablespoons tomato paste

1 teaspoon Worcestershire sauce

2 teaspoons hoot sauce (I used Frank’s Red Hot)

2 teaspoons dried thyme (fresh would be better)

4 oz leeks – cleaned and trimmed – sliced extra thin on mandolin

1 1/2 lbs poatoes – cleaned, peeled, quartered

4 oz beef fat

1 Tablespoon sea salt (this is for boiling the potatoes)

1 egg – beaten

non stick spray

water – if the meat mixture looks dry add up to 1/2 cup water

Directions

Set oven to 400 degrees F.

Spray a casserole dish with non stick spray and set it to the side.

Get a pot on medium high heat with the oil. When oil is hot add the carrots, onions, hot pepper, black pepper and salt. Cover and stir occasionally. Vegetables should be soft in about 5 minutes. Shut off heat. Add the garlic, corn, peas. Transfer to a big bowl and put to the side. Fry up the beef on medium high. (I used the same pot…..) So I wouldn’t crowd the pot I shaped the meat like 4 burgers so I could brown them easy and then I broke the burgers up. Brown the meat. Put a small amount of salt and pepper on them. Add the beef stock, tomato paste, Worcestershire, hot sauce and thyme. Stir occasionally and let liquid reduce a little. Throw the leeks in at the end. You can combine this mixture with the vegetable mixture you have on the side.

While you are cooking you can make the potatoes. Add potatoes to a pot and cover well with water and salt on medium high heat. Your potatoes will be done in 15-20 minutes. Drain potatoes and hand mash with beef fat. Get it mashed and smooth and then add the beaten egg and mix well.

Assemble.

Put the beef vegetable mixture in the sprayed casserole dish. Top with potatoes.

Put in the pre heated oven till bubbly hot. (about 25 minutes)

Cottage Pie

ENJOY!

Cottage Pie
The Forking Truth

Memories from past Devour Culinary Classics Phoenix AZ

Leave a reply

The Devour Culinary Classic is considered to be the most grand food festival that Arizona has to offer. It is hosted by Local First Arizona and the Devour Phoenix Restaurant coalition. This is where chefs and restaurants do their best to razzle and dazzle you.

I started attending DCC in 2012. Back in 2012 you could get a great deal on tickets. If you purchased your tickets in advance general admission was only $45 a day. They used to offer the general admission a very nice reception before the actual culinary event. here are some pictures of a few of the past general admission receptions. My photos show mostly sweets but I do remember enjoying many savory items too.

They also used to have some other things like a live band and some other things like foodie T shirts and a photo opportunity.

As the years went by the general admission price climbed from $45 in 2012 to $105 a day without any discounts in 2018.

In 2018 the food part of the general admission reception was discontinued and replaced with a one man band.

Prior to 2018 one of the wines I enjoyed with my general admission ticket was Merry Edwards (actually 3 varieties) and the others were more expensive).

In 2018 the wine choices differed greatly and I drank this instead.

In 2018 was the first year that a section of food tents was reserved for VIPS only. These were many of the restaurants that I was expecting to try like Kai. I was ok with the discontinued food reception and the lower end wines. But the selective restaurants were the reason why I would attendant this event every year since 2012. VIP tickets were the only way to be entitled to everything. (today in 2020 VIP tickets are $205) One day would cost over $400 for me and my husband. That is not a bad price for such an event……but it is a lot to me. I don’t get invited to attend and have to pay my own way. I would love to attend as I always did but for $400 I will enjoy two really nice dinners out instead. For me the general admission 2018 was so disappointing…….. Lower end wines, discontinued reception, less food offerings (first year that I didn’t get stuffed). I saw all the restaurant line ups but had no idea at the time that some of the restaurants listed were only for VIPS. Felt deflated…..sort of bamboozled.

2018 was the last Devour Culinary Classic that I attended. I don’t expect to return to the Devoured Culinary Classic.

I enjoyed Devour The World this year (2020) in Peoria. That festival is a new favorite for me.

Those were some of my memories from Devour Culinary Classic.

www.DevourPhoenix.com

Everything is subject to change and your experience may indeed differ.

The Forking Truth

Bomba Balsamic Beets and Onions with Blood Oranges Basil and Robiola Cheese

Leave a reply

I had this idea that balsamic vinegar and bomba (a hot spicy Italian pepper condiment) would go well with beets and they do. Onions, basil, blood oranges and robiola cheese tie it all together. I fried some plain capers and a few mushrooms rolled in cornstarch just for fun. I didn’t include any frying for this recipe but you can if you want. I also note that my idea of a serving size might differ from yours. I think this is something that you only eat a small dish of.

Ingredients for 6 small servings

1 1/2 lbs red beet root – washed well, skin removed – depending on size cut in half and if large quarter

1 Tablespoon Bomba or Bomba Calabrese (each brand is very different and also might be an inconsistent product as far as heat (you might need more or want to use slightly less). Today I’m using Trader Joe’s Bomba that is made with fermented Calabrian chili peppers)

1 cup balsamic vinegar

1 cup water

1/4 teaspoon fennel seeds

1 large sweet onion – sliced very thin

3 blood oranges – supreme them if you can

8 oz robiola cheese – cut in cubes that aren’t too big

1/4 cup fresh basil

Directions

Set oven to 400 degrees F.

In a large baking dish or pan add the bomba, balsamic, water and fennel seeds and mix well. Then add the beets and cover pan tight with foil. Put on the middle rack. This stays in the oven till beets are fork tender. The time will differ depending on age and size of beets, the pan and the oven. Usually this takes one-one and one half hours. When fork tender remove the beets from the oven. Remove the beets from the liquid so they can cool ooff and you can cut them in a desired shape.

Use the liquid and add the sliced onions to it. Now you have bomba balsamic onions. After the beets are cut to desired shape mix them with the onions.

To serve top with blood oranges, basil and robiola cheese.

ENJOY!

Bomba Balsamic Beets and Onions with Blood Oranges, Basil and Robiola Cheese
The Forking Truth

Popo’s Fiesta Del Sol Glendale AZ – Maybe the Busiest Restaurant on the Upper West Side in Metro Phoenix AZ

Leave a reply

Popo’s is the busiest restaurant that I know of on the upper west side in Glendale Arizona. I don’t know of any other restaurant that is often on an hour wait at 4:30 pm. They are a Mexican Restaurant that offers appetizers, soups, salads, fajitas, chimichangas, combo plates, specialty plates, sides, American plates, eggs, lunch specials, a children’s menu and happy hour.

Even the bar is packed at 4:30

Two tables just left and another is getting seated.

I should note that this is an older former Garcias Restaurant and it is very large with multiple dining rooms and a large bar area with lots of tables. The place is packed. I can’t believe we had to wait to get seated at 4:30. I thought we’d get lucky and beat the crowd.

That means that Popo’s is doing something right.

Popo’s serves very good hot chips and the very best salsa in town.

Popo’s offers the STRONGEST CHEAPEST Margarita….in town…actually more like the strongest cheapest margarita in the FORKING UNIVERSE……I don’t know what that drink is made of. I know the drink is around $5.75 on the menu but we seem to hit the happy hour and get it for $4.00 lately….It is so STRONG it can FORKING DO PUSHUPS……..IT”S IMPOSSIBLE to drink more than two…..actually it’s hard to drink more than one. It’s like they seem stronger than straight booze…..

My husband ate his way threw maybe half the menu and tried many of the plates. (sorry I haven’t kept all the photos) His favorites are the carnitas, fajitas, and the beef picadillo.

Combo #1
carnitas
beef picadillo

I’ve tried the fajitas, fish taco and the chile relleno. But after trying them I usually only order the Chicken Fajita salad with the cheese on the side no dressing because I use the delicious spicy salsa instead.

Chile Relleno
Inside Chile Relleno…..it’s egg battered……this day the pepper tastes like tin can so I never ordered it again.
Usually the chicken fajita salad looks like this when I order cheese on the side…..
This day they gave me tons of avocado…..and I got my husband’s side of guacamole

Today they forgot the avocado and I didn’t say anything because the last time they forgot the avocado they brought me a big bowl of avocado that was more than I could possibly eat.

Today the chicken was seasoned much better than the last few times. it’s not very moist today but I glad it isn’t real dry like the last time. (I find it differs greatly……so you just get happy when it’s good.)

Went back a couple months latter and got the chicken fajita salad again ($12.11).

Today it is moist (Whoo Hoo!) and nicely seasoned. They gave me a whole half of avocado today!

I have never been able to finish a Popo’s Fajita salad as it’s the most filling salad in the the Forking world.

I get about halfway and my stomach locks up

It’s like this salad cast a spell on those who eat it……and you get painfully full just half way threw. Since I’ve never been able to finish a Popo’s fajita salad sadly I’ve never tried a Popo’s dessert.

My husband had the 1/2 pound carnitas tonight ($16.42). He enjoyed them and had a little extra to bring home.

Popo’s Fiesta Del Sol in Glendale AZ might be the busiest restaurant in town. It’s often on an hour wait starting at 4:30 and longer after that.

www.PoposMexicanFood.com

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

The Forking Truth

My Trip to Tacos Y Mariscos 7 Oceanos Glendale AZ

Leave a reply

Tacos Y Mariscos 7 Oceanos is a Mexican Restaurant and Bar located in Glendale on the Phoenix Boarder. English is the second language here but the menu is pretty easy with the pictures to figure out. This isn’t a fancy place but is colorful and seems clean.

Apon arriving we were greeted with menus and a complimentary basket of chips and tangy salsa with just the right amount of fresh cilantro.

Our server apologized to us for not specking much English but she did alright. We ordered and in reasonable time our platters arriving with steaming hot tortillas.

I got the pescado a la diablo ($12.99). They gave me a good portion of mild white fish that was covered in a tangy spicy sauce. There was also refried beans, rice and a little vegetable and pico garnish.

My husband had the same plate with shrimp (camarones a la diablo $13.99)

Here is most of the menu. (I forgot the shellfish menu)

You pay at the register when you are ready.

Worth a try if you are in the area.

They are on Facebook and the do have a website that matches name and address but the menu is different….maybe not set up correctly as of yet.

www.elmejortacosymariscos.com

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth