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Superdiners new nadir

Josh Jun 14, 2011 10:19 AM

http://www.signonsandiego.com/news/20...

I mean seriously, what kind of responses are these? There seem to be one or two reasonable responses, but most of them are downright insulting, IMO, as though all Mexican food is taco shops and street food.

And William Bradley probably ought to at least *try* some food down there before lecturing Rick Bayless on cuisine.

  1. foodiechick Jun 14, 2011 12:59 PM

    Trying to lift my jaw from the floor. Most of those people should not have even bothered to respond, or at the very least, the UT shouldn't have published their flippant replies.

    Mision 19 is at the top of our list. We revisited Caesar's a couple of weeks ago and am happy to report that restaurant restoration is beautiful and the service and food are impeccable.

    Re: Los Pelicanos - my husband has known the owner, Lupe, since college (many, many moons ago), it is always our first stop south of Tijuana where we sit on the patio overlooking the wide beach, enjoy a cerveza, margarita and fresh guacamole. Lupe also owns El Nido in the center of Rosarito and the menu is almost identical. While it is true that he does serve beef, venison, lamb and quail from his nearby ranch, the only preparation is grilling the meats over an open fire. Nothing wrong with the simplicity but the sides are mundane baked potatoes and iceberg lettuce salad with bottled dressing.

    4 Replies
    1. re: foodiechick
      Gypsy Jan Jun 14, 2011 07:02 PM

      Hi foodiechicka,

      Los Pelicanos is for the gringos, which is not a bad thing; ocean front, beach front, but gringo prices.

      Sshh, I am going to tell you a secret. Tapanco, also owned by the same family operation, is on Popotla Blvd., near the Blvd, 2000 freeway entrance and it is very, very good. We mostly only see locals dining there (and the random German tourists who made it a destination). It has the same iconic rustic decor. No ocean view.

      Also, La Estancia, in town, down a street away from the the tourist zone, with terrific historic pictures of Mexico and a similar rustic ambiance. It serves food that is in the same style as El Nido?Tapanco. No ocean view,

      We love going to both places and, yes, the menu is char-broiled meat centric, I almost always end up ordering the grilled salmon fillet at both places.

      1. re: Gypsy Jan
        r
        RB Hound Jun 14, 2011 07:38 PM

        "La Estancia"

        Where is this? At the resort in Torrey Pines, or is this a case of a similar name?

        1. re: RB Hound
          DiningDiva Jun 14, 2011 07:57 PM

          Similar name, it in Rosarito Beach, Baja

        2. re: Gypsy Jan
          foodiechick Jun 15, 2011 12:26 AM

          We only stop at Los Pelicanos to catch our first exhale in Mexico before moving on down the road.

          Know both well of your suggestions well. La Estancia came from three of the former employees of Lupe, including Primo - bartender extraordinaire. We actually have a painting of us at the bar in El Nido with Primo standing watch.

          Lupe set up his brother Alfredo at Tapanco and we were there a couple of weeks ago as well. Have you ever heard him exclaim, "Sure, why not?" It is even on the sign in front of the building.

           
      2. Beach Chick Jun 14, 2011 11:03 AM

        '"I haven’t been south of the border since I was 16. (And poor Rick, he needs to do some more research.)" — William Bradley, executive chef at Addison'

        Who says stuff like this?

        2 Replies
        1. re: Beach Chick
          c
          chezwhitey Jun 14, 2011 11:44 AM

          I wonder if he was riffing on Bayless' statement that there was no authentic mexican food in los angeles to which J. Gold said, not so fast.

          hhttp://blogs.sfweekly.com/foodie/2010/08/jonathan_gold-rick_bayless_bit.php

          1. re: chezwhitey
            i
            Island Jun 14, 2011 01:06 PM

            Ooooh meow.

        2. honkman Jun 14, 2011 10:43 AM

          Bradley comes over as culinary very narrow minded. His opinion on chefs and charcuterie:" I’m not a fan of chefs that make it. Leave it to the salumi makers. We don’t have the climate or resources to do what Italians have been doing for centuries. It’s like a chef trying to make a wine..."

          1. j
            JRSD Jun 14, 2011 10:42 AM

            While a few of the responses were very flip and/or dismissive (Bradley's being the worst!) several of the diners gave thoughtful and helpful responses. The descriptions of Laja, Los Pelicanos, La Mision 19 and Andrew Spurgin's responses in particular more than balanced out the terrible responses.

            Just because their most recent and/or favorite meal was street food or tacos doesn't mean its an insulting response or that is all that exists.

            5 Replies
            1. re: JRSD
              Josh Jun 14, 2011 10:53 AM

              I agree that there were some good responses for sure - I'm now planning a visit to Mision 19. But I felt the overall tone really indicated that people don't realize just how diverse Mexico's cuisine is. It just seemed to me to be a lot of talk about more touristy food, and it raises the question in my mind of why they hold some of these people up as culinary paragons.

              *Edit: out of 19 responses, three mention new cuisine in Mexico, and then 1 mentions Brazil.

              1. re: Josh
                j
                JRSD Jun 14, 2011 11:12 AM

                It would have been nice to have a serious article about the diverse cuisine of Mexico but I am not holding my breath for that to appear in the UT

                1. re: Josh
                  i
                  Island Jun 14, 2011 01:02 PM

                  Who's they? I never got the impression that these people are considered culinary paragons. A mix or chefs, bartenders, bloggers, diners, whatever. Nothing I'd take serious. Probably the same mix of useful, useless and smart a$$ tone or comments one would find on Chowhound. Personally I think the questions tend to be just as vapid as some of the answers, but they do seem to be conversation starters; I'll give them that.

                  1. re: Josh
                    DiningDiva Jun 14, 2011 02:54 PM

                    http://chowhound.chow.com/topics/771939

                    3rd post on the link above, is my review of my dinner at Mision 19 back in April. Yes, it is w-a-y, W-A-Y too long and needed a LOT of editing, but I think you'll probably be able to figure it out. And, yes, I waxed a bit too ecstatically about the food and the experience, please don't hold it against me.

                    No doubt about it, Mexican street food is wonderful stuff but , wow, their fine dining is not far behind.

                    And, FWIW, Slow Food Urban San Diego is in the process of developing a Mexican food program to specifically highlight the emerging Mexican chefs and the similarities and differences between the 2 sides of the border, both of which has essentially the same growing conditions, but have different end results.

                    1. re: DiningDiva
                      Josh Jun 14, 2011 04:03 PM

                      Thanks for the link. I'm excited to try it out.

                2. j
                  jayporter Jun 14, 2011 10:33 AM

                  I was just now laughing out loud at Bradley's response myself, the firm expression of ignorance while dissing someone who actually has experience in the subject. I must say I love this column for all the wackiness it reveals.

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