Masa Assassin Turns 1 Year !

I can’t believe it been a year since I first sat down and wrote about Erizo Cebicheria in Tijuana. First of I want to thank all my readers and subscribers I really appreciate the many encouraging comments and emails and I have received. I'm sorry for not being active the last few months but I hope to get back in full swing by end of February.

So where has Masa been? Well it’s been a combination of a few things that has kept me from blogging the past few months. In November I had some goals to reach with my main passion "Muay Thai". Muay Thai is a Martial Art from Thailand also known as Thai boxing; it’s similar to Western Kickboxing however elbows and knees are also utilized. The weekend excursions of all out food binges were finally catching up to me and my eating habits were not exactly helping my efforts in training.

In December things just got so busy with the holidays and by the time December rolled around my wife and I committed to a serious diet regiment. Living healthy active lifestyles we pretty much always ate sensible during the week but it was the weekend food blogging that finally took a toll on the waistline.

So here we are at the beginning of February most of our goals have been met and we are ready to indulge. Before we start the new 2010 blog post I would like to take a look back at a few of our favorite photos of 2009 and the story behind them.

1. Tres Leches Cake (original post here)



This was very fun to make we even had our five year old daughter involved in the process. We finished the cake in the evening and refrigerated it, planning to take photos in natural sunlight the next day. My wife had to work the next day so I was alone to work on the presentation of the cake and take photos.

I had the first slice ready to go but something just didn’t look right. The strawberries looked a little wilted. I put the cake back in the fridge and headed to the market for some fresh strawberries. When I returned from the market I fanned the strawberries, grabbed some mint from the garden, and I was ready to take the shot. I think the phone rang or something startled me but I ended up dropping the plate, and the slice of tres leches cake went crashing onto the kitchen floor.

I ended up re dressing a new piece and took it in the backyard for the final shoot. I was shooting the pictures so fast because tres leches is like ice cream and I was worried it would melt away. I finally got the shots I was looking for, sat back and enjoyed my tres leches cake! I have received so much positive feedback on this recipe it has by far been our most popular post.

2. Camaron Enchilado Spicy Shrimp Taco - Tacos El Mazateno Tijuana (original post here)



I was so surprised at the results of this one because Its usually difficult to achieve good results when restaurants are very crowded. On this particular day their must have been 100 people enjoying the mariscos at El Mazateno. We ended up actually sharing a table with some friendly strangers. As my wife was striking up a conversation I busted my big camera out the bag and started shooting away.

I usually try to be somewhat discreet when I’m taking pictures of my food but it was pretty tough to do it in this case. I ended up rushing the shots just hoping I snapped at least one good one. Really no secrets of photography behind this one, sometimes random shots are the best. To this day this remains one of my favorite tacos and every time I look at this pic I want to make a run to the border.

3. Bacon Wrapped Hot Dogs (Original Post)



After enjoying these Hot Dogs down south for years we decided to replicate them at home. Unlike most of the cooking we cover this was our first crack at this pork frenzy. I have my brother to thank on this one he actually did a great job wrapping the bacon around the Hot Dog and cooking them.

I was still very new to DSLR cameras at this time so I experimented much with this one. Like most of my home pictures this was taken in my backyard and I used a simple white background. Some shots from this session have made their way around the internet including a great piece on 100 ways to use a strip of bacon.

As far as food styling goes I don’t spray my food with anything, pretty much everything I shoot is consumed shortly after the photo is taken, and I mean shortly ha-ha. I will always remember this photo as my first photo submitted and accepted by the top food porn sites foodgawker and TasteSpotting.

4. Chocolate Soufflé - Manzanilla Restaurant (Original Post)



Ah my favorite chocolate soufflé. Anyone who knows me knows my weakness is chocolate. I never leave manzanilla restaurant without my chocolate shuffle fix. Although manzanilla is opened for lunch I would almost always find myself enjoying a late dinner. I try to avoid photos with flash as much as I can so the shots I was getting at night were not doing the soufflé justice.

I decided to make a special trip right at the time of opening and ordered all of my favorite dishes. It turned out to be a good move I finally got the lighting I needed and my chocolate fix. I'm not sure why I like this one so much perhaps its my love for chocolate. I actually got the idea of fanning my strawberries for my tres leches cake picture from this one. The souffle is actually served on a piece of black marble which is the perfect backdrop for the white powdered sugar, and red strawberries.

5. Fresh Baja Scallops with strawberry and Chile Morita - La Cocedora de Langosta Ensenada (original post)



The lighting at La Cocedora de Langosta has always been good to me. I never thought something as simple as a scallop could look so good. One thing I have learned is that each dish has its own personality. Ive noticed its always best to snap food photos seconds after they have been prepared.

I'm still learning about food photography and hope to improve this year.Thanks again for your support!

Tacos Gobernador - San Diego Gobernador Taco Throwdown

From Sinaloa to Sonora to San Diego every time I order a Taco Gobernador (Governor) I can almost guarantee I will be getting something different at each establishment. The Taco Gobernador is said to have originated in Sinaloa Mexico and named after an ex governor of Sinaloa. The first version I tried was in Sinaloa and had a combination of shrimp, marlin, and cheese. Over the years I have had countless renditions with only one common denominator “Shrimp”.



With my travels to Mexico limited for a few months I decided to put some Gobernadors in San Diego head to head so I grabbed my brother, jumped in the car, and let the games begin. It should be no surprise my favorite gobernadors come from mobile trucks and not restaurants.

First stop Mariscos German 35th and University San Diego. I have tried almost all of Mariscos German locations and they are pretty consistent across the board. Mariscos Germans Gobernadors consist of Red Onion, Cilantro, Celery, Shrimp, Cheese, and Tomato.



Overall I find no faults in this taco and it has been a long time favorite of mine. The Shrimp was cooked to perfection with just the right amount of seasoning and the veggies and cheese grilled just right. This still stands as my number one choice for this style of taco.

Second stop Mariscos El Pescador Chula Vista. Mariscos El Pescador in Chula Vista is my usual Fish Taco stop but I decided to see how their gobernador stacked up to Mariscos German side by side. The Gobernadors at El Pescador are very similar to Mariscos German. El Pescadors Gobernador consist of Shrimp, Bell Pepper, Celery, Onion, Cilantro, Tomato, and Red Onion.



If you’re taking notes Bell Pepper is the only difference from Germans version. Another difference on Pescadors gobernador is they butterfly the shrimp. My only faults with this version is I feel it needs less seasoning and vegetables. Defiantly a top contender in the Gobernador throwdown, and on this day and a close second.

Third stop Mariscos El Paisa San Ysidro. We worked our way south to San Ysidro and decide to check out Mariscos El Paisa. With Mariscos German representing San Felipe and El Pescador representing Ensenada I knew the representation from El Paisa (Culiacan Sinaloa) would be different. This version had no grilled vegetables and consisted of just shrimp, tomato, lettuce, cilantro, and crema.



The shrimp was succulent and the taco was double wrapped in some quality tortillas however their was way too much crema for my taste. Although the crema was very tasty it just totally took over. Next time I order one from here I will be sure to ask them to go easy on the crema. A minimum of two tacos come in one order which is actually a bargain at $5.00. I believe Mariscos German and Mariscos El Pescador are in the $3.75 each range.

All and all a good day for a shrimp lover like me. I’m sure there are many more great Gobernador tacos out their, if you have any favorites I didn’t mention I would love to hear about them. Its gets very interesting when you judge tacos side by side. It was also great to get another perspective, my brother also agreed at MG 1, Pescador 2, and Paisa 3.

1. Mariscos German
3504 University Ave
between 35th St & Wilson Ave)
San Diego, CA 92104
619) 392-2351

2.Mariscos El Pescador
Toys-r-us Parking Lot
1008A Industrial Blvd
Chula Vista, CA 91911

3.Mariscos El Paisa
3170 Iris Ave San Diego 92154
(Cross Street 30th)Near Trolley

Mariscos El Paisa San Diego - Estilo Culiacan Sinaloa Mexico

A taco truck that has two waitresses??? What??? Well technically according to the Webster Merriam Dictionary the definition of a waitress is “a woman who waits tables (as in a restaurant)”. Well this is not a restaurant, and no tables are in site, but it gets so busy here they have a team of two outside the truck that take your order and serve you.



I’ve been to an abundance of taco trucks and I have not seen an arrangement quite like this. If it gets that crowded “it must be good”, right? Especially when Mariscos German on Beyer Ave is a stone’s throw away. In San Diego Mariscos German has long been my bench mark for Seafood Tacos, followed by Mariscos El Pescador for Fish Tacos. So how does Mariscos El Paisa stack up????

I’ve had everything on the Menu at Mariscos German and 90% of El Pescadors so it would not be a fair comparison at this point, however I will tell you the Fish and Shrimp Tacos are definitely worth a try at this point. With one stop already under my belt I ordered only two tacos, I’m glad I did because the tacos were huge.

Shrimp Taco



Fish Taco




Now “taco purist” may scoff at the use of lettuce rather than cabbage on Fish or Shrimp Tacos but I must say in this case it worked well. The fish and shrimp were both fresh and plump. The crema was tasty and unique and the lettuce and tomatoes were fresh. Other then the tortilla falling apart it’s defiantly worth your buck.

I typically order beyond the basic Fish and Shrimp so I’m eager to get back this week and sample the rest of the goods on the menu. The menu is not very extensive however a few things on the board captured my attention.



I’m eager to check out their Gobernador Taco which is usually grilled shrimp with melted cheese but has varied at every Restaurant or Taco Truck I have tried it at. I’m not a huge Burrito fan but the Alazan sounds interesting. At first look I thought the “Super Ranas” was going to be frog leg tacos however the Super Ranas is a taco with melted cheese Marlin, Octopus, Shrimp, and Fish with a minimum order of two. I also look forward to sampling their Caldos (Soups); I just hope I have room for it all.

I will update this report as soon as I try more of the fine offerings representing Culiacan Sinaloa Mexico. This may be too far south for some but if you’re in the area check it out, it’s been here years and is here to stay. Spanish helps.

Mariscos El Paisa Truck
3170 Iris Ave San Diego 92154 (Cross Street 30TH)Near Trolley

Chiles en Nogada (Chilies In Walnut Sauce) Recipe

Chiles en Nogada is probably my favorite Mexican dish of all. I had have versions at Restaurants in the past but nothing has compared to this homemade version. My wife and I were first inspired to make this after reading a post on Chowhound last year.



Agustin de Iturbide was a military commander who fought in Mexico's War of Independence, and later went on to become Emperor of Mexico in 1822. Agustin signed the treaty of Cordoba that granted Mexico its Independence. On his way to Mexico City, Agustin stopped in the city of Puebla where the townspeople decided to hold a feast to celebrate the Independence from Spain and Iturbide’s saint’s day, August 28th. The Augustinian nuns of Santa Monica convent were in charge of creating a special dish for the occasion. Using local ingredients that were in season they came up with a dish that proudly bore the colors of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

Serves 10


Ingredients

10 Large Poblano Chiles, charred, peeled, seeds and veins removed
1 Pound of Ground Pork
1 Pound of Ground Beef
Salt to Taste
9 Tomatoes
2 Bay Leaves
Pinch of Oregano
1 Whole Crushed Garlic
1 Chopped White Onion
1/2 Chopped jalapeño (optional for extra spice)
1 Chopped Apple core removed
1 Chopped Peach pit removed
1 Chopped Pear core removed
1 Ripe Plantain peeled and chopped
2oz Raisins
1oz Walnuts
1oz Pecans
1 stick of Cinnamon
3oz chopped dried Pineapple
Cooking Oil

The Walnut Sauce (Nogada)

1 lb of Mexican Crema
¼ - 1/2 Cup Milk
¾ Pound Queso Fresco
½ Ounce Chopped Pecan
2 Ounce Chopped Walnut

Garnish

1 Cup Pomegranate Seeds
½ Cup Cilantro

Cover tomatoes with water and simmer until soft about 10 minutes, Remove skin from tomatoes and blend.



Line large pot or skillet with cooking oil; add whole crushed garlic, onions, and jalapeño. Stir in ground pork and beef and cook over medium low heat until meat is browned. Salt to taste, add pinch of oregano, cinnamon stick, and bay leaf. Add the tomatoes and salt to taste.





Stir in the raisins and chopped walnuts. After several minutes add the chopped pear, apple, plantains, and mix well, continue cooking over medium-high heat until most of the moisture has evaporated. Stir often let cool, cover, and set aside.





Smear a light coating of vegetable oil on the poblano chile, directly place chile over an open flame. Turn the chiles from time to time to allow skin to blister and char lightly. Place them immediately into a plastic bag or seal with plastic wrap and leave them to sweat for about 10-15 minutes. This allows the skin to moisten. Remove skin and clean off with the edge of a spoon. Make a slit in the side of each chile and carefully remove the seeds and veins. Gloves are recommended; we also recommended you do not rinse the chilies.



Stuff the chiles with the picadillo until they are full, place seam on bottom of plate



Blend the crema, milk, queso fresco, pecans and walnuts until smooth. You can play with the amounts of cheese and milk until you get your desired consistency. Cover the chiles in the nogada sauce and sprinkle with fresh cilantro and pomegranate seeds.

Here is a video from last year which was made with the help of the author of the original post from chowhound. We pretty much stuck with the same recipe with exception of the nogada was made with water instead of milk on the video.



Chiles en Nogada is a very complex dish that maintains a pleasing balance between the savory and sweet. We love serving it to guest and have them guessing the ingredients. If you have any questions regarding the preparation feel free to leave a comment.

Chiles en Nogada

Tacos El Poblano Chula Vista and some Ensenada News

Back in July I reported on Tacos El Poblano, arguably one of the best spots for Carne Asada Tacos in Tijuana. When I was talking with the owner he had mentioned he wanted to open a new place in Chula Vista/San Diego area, well he was true to his word and Tacos El Poblano is now open for Business in Chula Vista. I can’t wait to see how they stack up to their Tijuana counterpart. If you want to check it out yourself the address is on the ad below. You can read about the history of the original in Tijuana here…… . You can also check out a report on the Chula Vista location at my friend Kirks (mmm-yoso) awesome blog here....




UltraMarino by Barra Azul Now Open
I had a chance to stop by Ensenada’s newest bar UltraMarino Bar a few weeks ago. I’m a big fan of their sister restaurant Barra Azul and was curious what menu options they would bring to their new Bar. Ultra Marino is a Bar first and foremost but I was pleased to see I could get my tempura battered oyster fix here. The presentation differs from the picture below(Taken at Barra Azul) but the taste is identical. They serve a wide variety of drinks including some interesting martini offerings that include oyster flavor.



UltraMarino is Located at First and Ruiz.





Last month Jay (The Linkery Restaurant in San Diego) informed me about a new a restaurant on the coast of El Sauzal Ensenada called Gazuza. Gazuza is located at the same location the Oaxacan Restaurant at Viento was previously located. They actually moved it closer to the coast the scene is breathtaking. I hope to get back their soon and provided a full report. Thanks Jay.

El Agave Gastro Bar - Ensenadas One and Only Mezcal Bar

I’m very excited about the new Mezcal bar “El Agave” opening in Ensenada. El Agave is owned and operated by Laura and Chava who at one time owned the Oaxacan restaurant in El Sauzal Ensenada. This will be a place to sit back, relax and enjoy an endless variety of Mezcals including Cremas De Mezcal along with some delicious Oaxacan botanas.

Primarily produced in Oaxaca Mezcal (or Mescal) is a Mexican spirit distilled from the agave plant. While some tequilas may contain 51% agave all Mezcal must contain 100% agave. If you have never tried Mezcal it has a smokier taste then tequila. The Smokey taste comes from the production process of roasting small batches of agave in an earth oven. I find sipping on premium Mezcals very delightful and enjoy their complex full flavors and aromas.

I had a chance to take a sneak peek at El Agave which will be opening soon. It’s just past 2nd Ave on Ruiz just a stone’s throw away from my favorite bacon wrapped hot dog cart.




If you cannot find parking on the street they have 3 reserved spots directly across the street.



The inside has a nice warm vibe with couches inviting you to sit down, relax, and sip on some premium Mezcal.



The bar area sports some very cool pictures of the Mezcal production process and will soon be lined with premium Mezcal and more.





They have very cool back lighting of the Agave I tried to capture on my camera.



Every time you are served a Mezcal you will receive a pairing with some Oaxacan Botanas. If you have not had a chance to try Laura and Chavas cooking you’re in for a treat, along with their home style cooking their hospitality is unmatched. If Mezcal is not your thing they will also be serving some artisanal beers and more. I hope to be posting more details about the opening soon, see you their.

Chilaquiles Recipe

Layers of soft yet crunchy fried tortillas dripping with red sauce, topped with crema, queso fresco, red onion, cilantro and served with over easy fried eggs, I really can’t think of a better way to start the day then Chilaquiles.




Chilaquiles date back to ancient times and are traditionally made from stale tortillas. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. After the basis of stale tortillas everything else is influenced on regional and personal preferences.

After reading about Diana Kennedys Chilaquiles Veracruzanos in her Essential Cusines of Mexico book I asked my wife if she remembered her grandmas Chiliquiles recipe. Her Grandma was raised in Veracruz and the recipes turned out to be very similar with exception of a couple of ingredients.

Ingredients
Serves 6-8

Sauce
2 Tablespoons Vegetable Oil
2 Ancho Chiles seeds and veins removed
1 Cascabel Chile (Optional for a bit more spice)
8 Roughly Chopped Roma Tomatoes
1 Half Roughly Chopped onions
3 Garlic Cloves
Salt to Taste
1 Cup Chicken Broth

Tortillas
Vegetable Oil for Frying
24 Tortillas Cut Into Pieces

Toppings
Crema
½ Red Onion Thinly Sliced
3 Sprigs of Cilantro
1/3 Cup Crumbled Queso Fresco

Heat the oil in a skillet. Fry the chile for about 1 minute on each side. Remove the chili, cover with hot water, and leave to soak for 5 to 10 minutes.




Add tomatoes, onions and garlic to the same pan and grill until they are softened. Transfer the drained chile, tomatoes, onions and garlic to a blender and blend until smooth.



Reheat the oil and add the sauce, season with salt and cook over moderate heat, stirring occasionally, about 4 minutes, add the broth and cook for 1 minute more. Remove from the heat and keep warm.



Heat the oil and fry the tortilla pieces, about one third at a time so they cook evenly, until they just stiffen but do not brown, about 3-4 minutes a batch.



Transfer the fried tortillas to paper towels to drain while you fry the rest; add a bit more oil to the skillet and lower the heat if necessary.



Stir in tortillas and cook over medium heat for 5 to 8 minutes, or until most of the sauce has been absorbed, allow just enough time for tortillas to absorb the salsa. Stir Constantly, the tortilla pieces should be soft yet crunchy.



Serve immediately and top with crema, cilantro, and red onion. I love mine served with Over easy fried eggs.

Enjoy!

Chilaquiles