Monthly Archives: May 2010

Dirty dogs for dinner?

Although, we Filipinos are supposedly known for eating canines back home. I love my babies too much to even fathom the idea. So for me, not tonight, not tomorrow, or not in this lifetime. I’m talking about the famous Mexican-style street cart staple, of course. Bacon-wrapped hotdogs for dinner.

I have no idea if these things should come with a disclaimer or a warning on the side. Tiny cart with no sink anywhere to wash his hands, nothing to cover the hotdogs and toppings from the fuel emission, and a vendor that had no intentions of upgrading his popular means of living. But if the swarm of people do not care, then sure as hell I don’t either. I certainly believe that I grew up eating street food that not only compares well to this cart, but so bizarre that I have grown a stomach that can rival Mr. Andrew Zimmern anytime.  But first, let’s talk dirty dogs here.

This dirty dog is as good as I remember. We used to sell them for fundraisers but there’s something that makes this one so much better. Maybe the thought of eating from the source, I can pretend all day long that I make good ones, but nothing beats the goodness of a really “dirty” dog. A generic hotdog wrapped in a thin slice of bacon cooked, not on any grill or griddle or flat-top, but just a regular, make-shift sheet pan. Hotdogs and jalapenos on one side, onions and peppers on the other. Give the man your $2.50 and he’ll place it in the middle of the tray to heat up, toss around the onions and peppers, place the bun alongside, and you’re almost set. He takes the bun, the hotdog, drizzles ketchup, mustard, and mayonnaise, and then places the onions and peppers on top. Done. Did not even take him more than 2min to do it.

It was simple and absolutely, satisfyingly delicious. The hotdogs were juicy inside, the bacon added saltiness (and everything’s good with bacon anyway), the ketchup was sweet, the mustard gave it that extra kick, the mayonnaise was generous and creamy, the onions and peppers were so overly cooked down to a sweet, almost caramelized finish. Nothing wrong with this picture. Only err to this event was getting just one. Never overestimate when it comes to dirty dogs, who says one is more than enough. NEVER again.

So do I really care about that little piece of paper that displays the letters of the alphabet, preferably the A? Do I really care that this cart violates every good sense of  clean cooking? The empty foil in my trash says no, I don’t. Sometimes you have to live a little to enjoy the better things in life. In this case, a dirty dog for dinner.

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Filed under American Food, Hotdog, Mexican Food, Street-food

Octopus, Glendale 

For the sushi lovers out there. Here’s a little delicious serving of Octopus in Glendale. I wanted to share one of my favorite places to go to for sushi. It’s just a laid-back, unpretentious, casual place where friends and I can have inexpensive yet fresh sushi, be served by really friendly and accommodating wait staff, and enjoy drinks and conversation ’til we finally give up. It’s not really one of those where they blow you off the water, but sometimes simple and generic, like a chain restaurant such as Octopus, is as gratifying as authentic and high-end. Here are the photos and I hope you all enjoy and salivate as much as I do whenever I get a peek at them:

KAMPAI!!!

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Filed under Clams, Dessert, Fish, Ice Cream, Japanese Food, Mixed Seafood, Sushi

Carmen’s (A deconstruction of a Torta Cubana), Los Angeles

Not even back to Ktown and I already dreamt of which places I must go to before my deadline by end of May. Having stepped inside the hold, memories flood back as I remember the many months I stayed here, including the many places I go to for my fix. I must admit, Ktown is one of my favorite places to dine in LA. It is crawling in diversity, unabashed, hole-in-the-wall locations that are just simply put: delicious. Carmen’s taco truck is one of those places.

Nestled between Kingsley and Ardmore on 8th, Carmen’s shares the usual Mexican taco truck servings, including some “acquired tastes” of meat (cabeza, lengua)

But I do not go to Carmen’s for the tacos, burritos, or quesadillas. I go for the tortas. Not all taco trucks serving tortas are made the same. Some are just rolls and whatever meats they serve their tacos or burritos with, plus some salsa on top. But here at Carmen’s you actually get more than just chopped meat and bread. Expect to stay for more than a few minutes, because made-to-order goodness comes to those who wait.

The quesillo torta. First of all, the bread. They actually use a telera or a soft round bread, commonly used in tortas in Mexico. They grill the bread to a nice crust, with treasures of burnt parts on the outside. Whilst slightly crunchy on the outside, the inside is a soft, somewhat thin layer of bread that holds well against the heavy pounding of other ingredients. Lettuce, slices of a half of an avocado, and real queso oaxaca. Oaxacan cheese is similar to string cheese but sold in balls and very much used in a lot of Mexican dishes; with a very light taste such as mozzarella and even melts into an almost same consistency. Only $4, you really can’t go wrong with this torta if you’re looking for something simple and (almost) light to the belly.

But if your need is for weight and gain, then go for gusto and get the Torta Cubana.

There are no words big enough to describe this colossal monstrosity. It is MEAT in a sandwich, VS just a sandwich with meat, plain and simple. Five layers of one meat after another plus the addition of lettuce, quesillo, and half of an avocado.

This is only half of the torta (the rest lay peacefully inside my expanding stomach). Let’s have a closer look (from  LEFT clockwise):

-Salchicha: sausages. A whole sausage cut right down the middle and placed down on the grill to get those burnt, grill marks. It excretes necessary oils onto the grill to mingle with the rest of the meats. I don’t mind that their sausage is generic, I’ve had worse.

-Jamon: HAMMMM. Yes, let’s add pork to the equation. Salty, cured pork.

-Cecina: a type of jerky but not as salty as the one’s we’re used to here, comparable to Thai beef jerky or the Filipino tapa. It’s hard on the teeth and stringy, nevertheless one slice is NOT enough Carmen’s. Please make note of.

-Tasajo: a type of preparation of beef. It’s usually marinated in achiote which gives it that reddish or orange color, then it’s seared on the grill to an almost chewy consistency. But do not be deceived, it’s not one tough cookie.

-Milanesa: a breaded steak filet (think wiener schnitzel). Now this slice was the least on my list. It was a too thin that it almost had a mushy consistency. It would probably be a good thing compared to its chewy compadres, but it was a little off-putting.

Like any doubtful Thomas, I tried them individually. They actually tasted common; sausage and ham from any local supermarket. Two slices of hard, salted, and jerked beef. A mushy piece of breaded something. Combined, these slices of protein sing a song so dear to my heart (and my arteries). One bite gets the most out of everything. And with the bread as an envelope, the cheese as a coagulant, and the avocado as a salt buffer, they all make a wonderful, simple, and inexpensive symphony of flavors.

How can you go wrong??? Tell me. I dare you to tell me. You may have had better meats, a better Torta Cubana somewhere else; but given the location, the circumstances, and the SOURCE? A taco truck in Ktown? This is indeed the pinnacle, the culmination, if I may exaggerate. This is the best taco truck torta in LA. And now that I have had a chance to almost finish it, I am off to my next mission in Ktown. Manna Bakery? Mr Pizza Factory? Korean BBQ? Beverly Soon Tofu House? Bonchon? I can go on and on and on, but I will not. I’ll let you dream with me for now.

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Filed under Beef, Bread, Cheese, Mexican Food, Pork, Sandwich, Sausages, Street-food