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If not a BURRITO, then what? (rec. for Pasadena NELA)

CharlesKochel Apr 3, 2013 04:37 PM

I'll be working in Pasadena and NELA for about a week. Any Chound recommendations I should not miss? Thanks in advance, ~~>

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  1. Servorg RE: CharlesKochel Apr 3, 2013 04:50 PM

    #1 in ipsedixit's heart http://racionrestaurant.com/

    4 Replies
    1. re: Servorg
      ipsedixit RE: Servorg Apr 3, 2013 07:12 PM

      +1 for Racion.

      Settebello also worth a look.

      Also in NELA (outside of Pasadena), try Bashan.

      1. re: ipsedixit
        CharlesKochel RE: ipsedixit Apr 3, 2013 07:35 PM

        early dinner at Racion...thanks

        1. re: CharlesKochel
          kevin RE: CharlesKochel Apr 4, 2013 05:57 PM

          racion has some very nice and very interesting desserts too.

      2. re: Servorg
        CharlesKochel RE: Servorg Apr 3, 2013 07:36 PM

        snap! nice menu ~~ :-) ~~

      3. n
        ns1 RE: CharlesKochel Apr 3, 2013 05:15 PM

        egg salad sandwich at europane is not to be missed

        el pollo unico is also excellent

        sandwich @ roma's was the best thing since sliced bread, but fervor for the sandwich has died down quite a bit and i'm not as large of a fan as i used to be

        12 Replies
        1. re: ns1
          CharlesKochel RE: ns1 Apr 3, 2013 07:34 PM

          europane - good as done tomorrow. thanks

          1. re: ns1
            WildSwede RE: ns1 Apr 4, 2013 05:19 PM

            ns1 - yeah, since Roma's sammy got so popular, he started making a bunch and has them sitting on the counter so you can just pick them up. for some reason, they don't taste as good as when he would make then specially for me.

            1. re: WildSwede
              kevin RE: WildSwede Apr 4, 2013 05:57 PM

              i just get the turkey from there, so it's made to order.

              1. re: WildSwede
                suvro RE: WildSwede Apr 4, 2013 09:55 PM

                Day before yesterday he told me he makes them almost every hour when they move fast! He is going to be gone for 2 months for knee surgery, when the helpers will be making the sandwiches.

                1. re: suvro
                  kevin RE: suvro Apr 4, 2013 10:06 PM

                  Helpers to make sandwiches ???

                  That's a sad state of affairs for Roma Deli.

                  Until what date is he going to be personally making the sandwiches ???????

                  Thanks for the update.

                  1. re: kevin
                    suvro RE: kevin Apr 5, 2013 08:57 AM

                    He said most of them had been working there for years, and they actually often slice the meats while he douses the bread with oil and layers them. I can see them being able to turn out the same result quite easily. I think it is the ingredient quality and the combination that makes these so tasty.
                    I did not get the exact date when he goes in for surgery - maybe next week?

                    1. re: suvro
                      Servorg RE: suvro Apr 5, 2013 08:59 AM

                      How selfish can he be? Choosing surgery over personally making the sandwiches. The nerve of some people! ;-D>

                      1. re: Servorg
                        kevin RE: Servorg Apr 5, 2013 10:37 AM

                        Yeah. That's exactly what I'm talking about.

                      2. re: suvro
                        Jack Flash RE: suvro Apr 5, 2013 10:09 AM

                        I've been there at busy times, and that is indeed what I've witnessed.

                      3. re: kevin
                        ns1 RE: kevin Apr 5, 2013 10:07 AM

                        making the sandwich is not that hard, and is more about the ingredients than the technique IMHO.

                        1. re: ns1
                          linus RE: ns1 Apr 5, 2013 03:12 PM

                          i popped my roma's sandwich cherry just a coupla weeks ago, so i don't know if they were better before he started pre making them.
                          however, it was a particularly tasty sandwich of that type.

                      4. re: suvro
                        Jack Flash RE: suvro Apr 5, 2013 12:07 AM

                        Sounds like his knee surgery will coincide with mine.

                        On a recent Saturday, I stopped by the shop and got a few sandwiches to go. It was before noon, and he said he'd already sold 150 that day.

                        Personally, I don't mind a sandwich that wasn't made the instant I got there. I actually find that it allows the components to blend together nicely. Since it's not a sandwich laden with vegetable matter and sauce, it doesn't get soggy.

                  2. CharlesKochel RE: CharlesKochel Apr 3, 2013 07:34 PM

                    Rumor has it, as I was trying my "local" BURRITO today, there is a few "gastropubs" serving some mean Suckling Pig in Pasadena...I'm a HUGE Spanish (Madrid) gastro fan of Suckling Pig, awaiting the text to "the place"...As for my Topanga Burrito at Abuelitas (localized hangout for wealthy to homeless & all in between) it was well done, a meal within a thin pressed flour tortilla with spinach and the norm...all in all - I'd do it again. +1 for BURRITO - but wouldn't make a destination drive for a Burrito ... yet ...

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