Did anyone see the travel channel’s show No Reservation with Anthony Bourdain in Mexico City? Man they were eating tacos like there was no tomorrow! They were eatin eyeball tacos! But then the bullfight in Puebla. I don’t know if I’m for the bull or the matador…I’ve been to Mexico, but I’ve never been to Puebla. If anyone’s going down there and wants to sport for my ticket and put me up for a few days or something…I could be quite entertaining! We can eat mass amounts a tacos! My favorite are the tongue tacos. Unfortunately, I recently had some at a particular taco truck in the vicinity that were…disappointing, let’s say… I’m a bit of a Bourdain acolyte. It’s true. But who doesn’t love to go places? Seriously, hook a chef up with a weekend in Mexico! I got my passport and my Spanish is still pretty good…

Courtney Larsen and I gave a Mexican BBQ/Carne Asada class last night at Sonora Grill. Thanks to all who attended. We had fun. Copies of the class recipes are always included, FYI, but for those who couldn’t get there last night I wanted to kick this recipe to you because this smoky, spicy, garlicky salsa was very delicious.

Courtney’s Carne Asada Salsa
5 large ripe tomatoes
4 tomatillos
1 great big white onion, peeled
2 Anaheim chiles
2 serrano chile
Kosher salt , black pepper and lime juice to taste
Put the ingredients on a skewer and grill them till charred, with tasty bits, not too too burnt, and then pulse all ingredients in a blender.

MARGARITA SPECIAL – ECLIPSE MARGARITA, IN HONOR OF THAT  TWILIGHT MOVIE COMING OUT. YAY! JOSE CUERVO, BLUE CURACAO ORANGE LIQUOR, FRESH LIME, CRANBERRY JUICE, CHATEAU MONET RASPBERRY LIQUEUR. ONCE YOU STIR IT, IT TURNS BLACK LIKE A VAMPIRE`S HEART! WE STILL HAVE HEINKEN LIGHT FOR THREE DOLLARS. GO TEAM EDWARD!

Last week, Steve and I went to Abravanel Hall down in SLC to see Anthony Bourdain talking about food and travel, celebrity chefs and about being a dad and eating strange foods in third world countries. He is a great writer, a knowledgeable chef, and a very funny and insightful speaker. He spoke for a certain period of time and then he opened up the floor, took some questions and then when he was done speaking he just walked off stage and split. A very cool guy…if he was still speaking, I would still be sitting there.

Every Friday the Sonora Grill flies in fresh fish from Hawaii. Fish so fresh that when you come down to get your ceviche, it’s really going to blow you away. Chef Courtney is creating exciting new dishes utilizing this seafood that has been out of the pacific literally about 20 hours. You’ll be able to taste the freshness. This latest and greatest of his creations, the fresh mahi mahi with burnt orange vinaigrette, pico de gallo, pepita-poblano salsa…it’s off the hook!

Every Friday and Saturday the Sonora Grill flies in fresh fish from Hawaii. Fish so fresh that when you come down to get your ceviche, it’s really going to blow you away. Chef Courtney is creating exciting new dishes utilizing this seafood that has been out of the pacific literally about 20 hours. You’ll be able to taste the freshness. My favorite is the fresh big eye tuna with nopales, capers and lime juice.
Well, and also the Lemon Cured Sea Bass with chile and cilantro…seriously. So delicious!

Another great picture of me and Steve from Andrea Hanks. She’s good, no doubt.

On a recent trip to Brooklyn, I ate at a nice little neighborhood bar/restaurant called No. 7. The hype on No. 7 is that chef Tyler Kord, who used to work at Jean-Georges Vongerichten’s Perry Street, has created what Bon Appetit magazine rated as one of the Top Ten Best New Restaurants in America for 2009.
I was excited to try their fried broccoli appetizer ($8). It was an entire broccoli crown, still in the shape of a tree, just off the produce section shelf, tempura battered and deep-fried. Served atop a smear of black bean puree with arugula-shallot-orange salad on the side of the plate. It was weird, it was cute, but I wondered, is this dish inspired? or is it lazy? Is this what you get at one of the Top Ten new restaurants in the country?

 Maybe it was simply because it was late Sunday evening and the chef was off, because things were just not hitting on all cylinders. For instance, the Hamachi Sashimi on Korean pear ($13), while it was full of explosive flavor, the Mackerel still had its skin on. After I tried to chew on this raw fish skin for a minute, I relented. The friends I was eating at the table with came to same conclusion. It was almost a really good appetizer.

One of us ordered the Chicken with Rye Gnocchi and Lemonade ($18). The ‘lemonade’ was basically homemade jello, made with lemon juice and agar-agar, according to our server, and diced in tiny cubes placed on top of the chicken. That’s cool, very creative. I had sea bass and cockles in broth served in a funky iron pot ($19). I liked it a lot but it wasn’t exactly a homerun. This was not living up to our expectations. Another in our party had the swordfish ($20), which was outrageously delicious. The meal was starting to perk up a bit. Unfortunately, another of us ordered the Grilled Wagyu Bavette Steak ($24); a tiny cut of beef seared rare and sliced across the grain…perfectly prepared. However the streak of silver tendon through the center of the steak was unforgivable. I couldn’t understand why the chef served it. Possibly the lights were out in the kitchen at the time…he should have set it aside and eaten it himself, grabbed us another thin slice of the overpriced flap meat and tried again. This place was not living up to its hype.
Overall, I’d chalk it up to the kitchen having a particularly bad dinner service. It happens. I’m not saying don’t go there, in fact, my Brooklyn friends are going to give it another shot, they’re just not going on a Sunday.

The Fifth of May or Mexico’s Independence Day?

Cinco de Mayo is a regional holiday in Mexico and the United States, primarily celebrated in the state of Puebla. The holiday commemorates the Mexican army, led by General Ignacio Zaragoza Seguin, victory over French forces at the Battle of Puebla on May 5, 1862.

The Battle of Puebla was a result of President of Mexico Benito Juarez decision to stop making payments to countries in which Mexico owned money too. In response, France attacked Mexico in order to receive payment and later decided they would try to take over Mexico. The Mexican Army, numbering close to 4,000, held off a much more experienced and equipped force of about 8,000 French troops. However, this victory only delayed the French occupation of Mexico for about a year.

Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day, which is actually September 16, and is not widely celebrated throughout the country.

Regardless, come on down to Sonora Grill and celebrate with us. Incredible food and great drink specials. Wild Wednesday and Cinco de Mayo, you can’t go wrong. $4.00 Fresca Margaritas, $3.00 draft beers… Rooster’s Bee’s Knees Honey Wheat, Unita Cutthroat Pale Ale, Michelob Shock Top, Bud Light, and Michelob Amber Bock. We will also be offering $2.50 Coronas and Dox Equis and $5.00 shots of Patron Silver. Don’t forget to ask the bartender about the Cinco de Mayo Shots!

Fuego!

Forbes magazine just ranked Ogden number eleven, in a ranking of the best cities in the country for business and careers. Read more about it here.