Turkey

Alma's Soulfood is closing for a couple of days so we can celebrate Thanksgiving. Yes, Americans, Thanksgiving. We get a jump start on ya.

As per tradition, we're heading up to the cottage for weekend. See you sometime next week!

Turkey drawing courtesy of Tuck's Turkey Calls. Be sure to check 'em out if you would like to purchase a beautiful handmade turkey call. Start blowing one of these in your neighbourhood and you never know what may happen.

Thanks!

Za Za Za!

Tacos El Guero Sexi + Birria de Chivo. Nice!

You can look it up, but this roughly translates to "Tacos of the Sexy Blonde" + "Goat Meat"

And it's obviously all been blessed by the Virgen de Guadalupe.

Yeah man, now that's what I'm talking about.

Only on Taco Hunt.

Dragon Chicken

I still cook a couple of India Joze dishes on a regular basis. (I was a chef at this famous Santa Cruz cultural landmark in the '80s.) Coptic Chickpeas even made it into our regular dinner rotation.

Last night I made Dragon Chicken, one of the best-loved Joze dishes. It didn't come out that well in my opinion, mainly because somebody stole my bunch of cilantro at the last moment. Instead of posting the recipe, you can watch the creative master of India Joze, Jozseph Schultz, (the artist formerly known as JSFTW) cook it himself. (Fans of "cross contamination" watch this video closely for an incident!)

Above is a photo of my favourite brand of fish sauce, one of the key ingredients in Dragon Chicken. Fish sauce is basically fermented, distilled anchovy juice. And as if that wasn't bad enough, this brand's icon is an old dried squid. However, they do note helpfully that "this product contains no squid."

Fonda El Refugio

The food at Fonda El Refugio in Mexico City is so good it makes me cry. In 1987, I ate there with a certain New York City blogger every night for at least a week (or so it seems to me now). In 2003, I had the pleasure of taking Wendy there. The food was still great and we had the added bonus of watching a Mexican businessman order plate after plate of gusanos del maguey tacos (look it up) for a table full of groveling German investors. That was too much.

For more on the range of cuisines available in Mexico City see this article in the New York Times.

Holy Bagel!

This one took over 2 pounds of cream cheese.

Prune Fest

Taco de Ojo

I could list the errors in this taco hunting story, but why bother? (Ok, just one: Pico Union can only be considered "across town" from East LA if you're running from a bunch of vatos who are trying to jump you.) It still does a decent job covering just a tiny sampling of the taquerias on the California coast...now that's my idea of a dream assignment! The reporter missed Tacos Morenos in Santa Cruz, which is the real deal. But Taqueria Vallarta isn't bad either. I keep hoping to find just one great taqueria in Toronto, but no luck so far. The reporter even discovers a taqueria in Pescadero! (What is this, "Pescadero Week" on Alma's Soulfood?)

Here's a clip from The New York Times article:

Having barebacked it sans gringo toppings all the way from Los Angeles, I decide to indulge my American peccadilloes and load them up with guacamole, sour cream and cheese. In the Mission, this is called the “super taco.”

Three carnitas are placed neatly shell to shell. At first blush, San José’s, filled to the breaking point with rice and beans, looks doomed. La Taqueria’s is clearly the looker — fresh ingredients folded gingerly into a wax paper pocket. But scraping aside the mound of rice on the San José taco, I am blown away. The pork is charred perfectly — crispy on the edges, with a center so sweet it brings a tear to the ojo.

The photo above comes from a taco blog, which covers the "Los Angeles Taco Scene":

http://www.tacohunt.blogspot.com/

Yes, we taco lovers are that into it.

Amado's First BBQ

We went to Hamilton for an afternoon barbecue yesterday. As you can see, there was plenty of red meat...which was delicious (thanks Pam & Harris!). For those of you worried about mad cow disease, please be assured that we waited to eat the meat until it was cooked! Above, Amado looks very relaxed, chilling with Cousin Ben on the deck. Nice hat, kid!

India Joze

Ikan Taotjo, Thandua Korma, Lamb Sis, Walnut Lamb, Atjar Kuning, Paprikiascirske, Sate Daging, Kofta Kari, Mushroom Vindaloo, Masak Ajam Bumbu Bali (aka "Hubba Bubba"), Pursindahr, Calamari Titi, Dragon Chicken, Krupuk, Opor Udang, Gado-Gado, Persian Prawns...

This is just a small sample of some of the amazing dishes we cooked when I worked at the world's best resturant, India Joze in Santa Cruz, California. Just writing these words makes my mouth water. I'd happily take an emp tumis or bowl of dahl now.

I worked there, on and off but mostly on, from 1983-1990. It was hard work, and sometimes a pain, but now that I look back I realize what an incredible experience I had during that time. We worked with some of the most creative, beautiful people in Santa Cruz, we cooks were famous all over town for our wonderful dishes, and best of all we got paid for being creative and exploring the world through cooking, eating, and making people happy.

Joseph Schultz (aka JSFTW, His Imperial Jozeness, Jozseph Schultz) was the founder and inspiration of the resturant (in the top and bottom pictures above). He is one of the most creative people I've ever known---a true artist who to this day provokes me to be more creative in life.

Paul Lenik (aka The Big Guy -- pictured above in the middle picture) was the day-to-day heart and soul of the kitchen at India Joze. I have never worked with somebody who worked so hard every day. Paul was an amazing chef and a really nice guy too.

India Joze has been closed for some years now, but I'm still in touch with a few of the people who worked there (hi you guys!) and I'm always wondering what ever happened to everyone else. If you're out there and beat the astronomical odds of seeing this website, give me a shout.

GO HOT!

Squid-a-licious

Thai Squid Salad....hot, sour, and sweet. Filled with aromatics and a touch of green apple. One of my favourite dishes...

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