The gold label on the bottom reads, " Santa Barbara - Premium"
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Sacrilegious but great to know - TIA!
whatever theyâre giving those sea urchins to make their 'nads âextra fancyâ they need to bottle it and sell it to viagra. my uni last night was so bright it looked like they colored it with a highlighter.
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Where are the Tokyo Centrals? Because that while tray is going in my belly.
yes, the cochinita pibil and flan were from chichen itza about 50ft away.
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Thank you so much for the taste test on the salsa! Glad it turned out well - for us both! ; )
That Shrimp Torta looks awesome and those black beans and rice? Want.
Now I REALLY have to get down there!
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Has it gotten a post-Gold bump in traffic or still reasonable?
There was no line at holbox when i went, the lines are still at chichen itza though.
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Gardena and Costa Mesa.
Costa Mesa - Harbor Blvd
West Covina - Azusa Ave
Gardena - Pacific Square Redondo Beach Blvd
Donât worry, I went to Bubba Gump Shrimp Co and the person with me got chicken and ribs.
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I go to Yucas for the small cheeseburgers not the Mexican food.
If you need something before or after Griffith or just in the hood stop by. Or bang bang with Rickys
Uni has been a flip of a coin for me. I canât resist a seafood tostada
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Did you use any salsas for the tostada and coctel?
Thereâs also that Ethiopian Chipotle-style build your own bowl place. Has anyone tried that?
the array of salsas looks cool.
which is my way of nudge-ing in to ask:
are certain salsas associated with particular foods in mexican cuisine?
for example, is it traditional/common to use _____ salsa/hot sauce with X, and _______ salsa/hot sauce with Y?
sort of analogous to mustard on a hot dog, ketchup with fries. please i do not want argue about THAT. im just using it as an example.
just trying to get a general impression. i realize there may be regional differences.
hanx.
In my rather limited experience, there are considerations about pairing certain salsas with certain types of food. âSalsaâ just means âsauceâ after all. However, the concept seems much less rigid than in, say, French cooking. And it typically seems to be âwhatever you wantâ in American implementations.
It seems more generally regional versus food-specific. But in my experience, which is basically entirely in Mexico City, you tend to see seafood with salsa verde variants as opposed to rojo, or at least thatâs how it tends to be served. For example, if you go to ConiâSeafood here in LA they serve you a big bowl of salsa verde. They do the same thing at Contramar in Mexico City. Iâve not seen any salsa rojo at these places, although it might be available by request.
So for example: the salsa verde at Contramar that is supposed to generally go with everything seafood there:
A salsa verde may be spiced with habanero though, as one of my favorites ever that is common at Amaya and Merotoro (same restaurant group as Contramar):
Versus the salsa rojo served as the only option at Michoacanisimo, a well-known birrieria:
Fondaâs specializing in more red meats, beans, eggs, etc⌠seem to provide salsa rojo on the table, such as at Fonda Margharita:
But they will sauce certain dishes such as stewed longaniza with salsa verde:
Just like perhaps you are supposed to put mustard on a hotdog, ketchup with fries, etc⌠some people like ketchup on hot dogs or mayo. You can kind of do whatever you want. Salsas seem somewhat similar. However, typically restaurants will make salsa recommendations to you if you enquire in Mexico.
For example, at Fonda Fina, they recommended the salsa verde to sauce my chilaquiles (not the rule-bending, as the chilaquiles are made with cecina; chilaquiles are sort of an exception to general salsa rules in my experience though):
but a rojo salsa macha to go with my huevos encamisados:
Overall, to me, it feels like salsa are more personal expressions of a particular restaurant than a general category.
It would be great to hear from someone with more experience/knowledge, though.
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Just finished an early dinner here. How? The kids wanted freedom - who am I to keep them in the dungeon?
Dear wife and I ordered four dishes.
Scallop Al carbon
Cocktel mixto
Yellowtail & uni ceviche
We also ordered the pata de mula (blood clams). Forgot to snap a pic.
First and foremost, the freshness of the seafood was impressive. The divers and fishing boats must be unloading their catches at the service entrance.
Second - and a very close second - the sauces and seasonings were so delicious. We were first served the scallops. The âXâoticâ sauce was scary at first. I thought it would be far too heavy for the scallops - wrong. Full-flavored yet mild enough to let the sweetness and brine come through. We were scraping up that sauce to the last drop.
The cocktel sauce was new to me. Being used to the tomato-y sauces that are standard around here, this was orange in color, similar in color and more vaguely in flavor to their arbol-cacahuate salsa. But thatâs only one aspect. Aside from fresh limes, this sauce was also tart and sweet from some sort of fruit juice (maybe concentrate) - I canât quite identify it. Whatever - this sauce is worthy of mixing with some mezcal/tequila for a Yucatecan Bloody Mary. Impressive flavors.
We really enjoyed everything and will be back. With daughter in tow - dropping her off at the Chichen Itza counter. No guff sweetheart. Youâre in good hands. Trust.
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Burger Plaza Grill.
And they will serve a hamburger using French Toast as buns. Yummm.
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Nice, glad you liked it. I have to ask, how was the ceviche with the âextra fancyâ uni?
Fallback plan if she falls to the floor in front of Chichen Itza and starts balling like a baby. 
