Find content
Not Telling
Posts I've Made
In Topic: Culinairy Orgasm In Doi Saket
2010-08-17 07:21:02
Tried the Pizza at Locanda last night, what a great surprise! from years of getting pizza hut delivered her from town,to being able to get a pie Local was a nice option and they even had Anchovies
2 thumbs Up!!!
2 thumbs Up!!!
mcgriffith, on 2010-02-26 22:37:10, said:
OK, so Locanda, in Doi Saket.
300 M up from Seven.
I'll give it a shot soon.
BTW, I love pizza Napoli with anchovy and olive.....
300 M up from Seven.
I'll give it a shot soon.
BTW, I love pizza Napoli with anchovy and olive.....
In Topic: Mexican Restaurants In Thailand: Reviews And Pics
2010-08-15 09:30:39
Before Albertos there was Roberto's Th Original SD Burrito:
It all started with a tortilla. In 1963, San Diegan Roberto Robledo opened a tortilla factory in San Ysidro just to make ends meet. His sons filled the baskets on their bicycles full of tortillas and sold them door-to-door.
With the success of the tortillas, came the creation of the Roberto's burrito. A carne asada burrito sold for 10 cents at Roberto's first restaurant, opened in 1964.
Today, the Roberto's tradition carries on with several San Diego locations, including the beachgoer's paradise off Carmel Valley Road, owned by Roberto's son, Rolando, and his wife Cecilia. People start feasting on those filling breakfast burritos at 9 a.m. The restaurant stays jam-packed all day long with diners eating out on the porch and views of the beach in the near distance.
Most everyone has sand still stuck between their toes."You can't really beat the spot; it's just right off the beach," said Roberto's customer Jon Douglas of the Carmel Valley restaurant that has been a fixture there for 27 years.
It all started with a tortilla. In 1963, San Diegan Roberto Robledo opened a tortilla factory in San Ysidro just to make ends meet. His sons filled the baskets on their bicycles full of tortillas and sold them door-to-door.
With the success of the tortillas, came the creation of the Roberto's burrito. A carne asada burrito sold for 10 cents at Roberto's first restaurant, opened in 1964.
Today, the Roberto's tradition carries on with several San Diego locations, including the beachgoer's paradise off Carmel Valley Road, owned by Roberto's son, Rolando, and his wife Cecilia. People start feasting on those filling breakfast burritos at 9 a.m. The restaurant stays jam-packed all day long with diners eating out on the porch and views of the beach in the near distance.
Most everyone has sand still stuck between their toes."You can't really beat the spot; it's just right off the beach," said Roberto's customer Jon Douglas of the Carmel Valley restaurant that has been a fixture there for 27 years.
Gluestick, on 2010-04-05 22:47:54, said:
I went to La Monita today for a late lunch. The owner/manager (not sure) was very friendly. We ordered a carne asada burrito, chicken quesadilla, and a small carne asada nachos. The burrito was pretty good. I think next time I would not have the rice and beans in it. The carne asada burritos I normally get in California don't have rice and beans in them. The chicken quesadilla was a mess. Too much sauce/sour cream/whatever in it. The thing turned into a soggy pile and was difficult to eat. My suggestion would be to just put the cheese and meat in the quesadilla and grill it so it's nice. Bring the sour cream/guacamole/salsa/whatever on the side so people can put it on themselves. A little more work but it keeps the quesadilla nice and crisp. The nachos were a miss for me. The guac and sour cream were good. The problem was the cheese. It seemed like there was barely any cheese. The gf actually asked where the cheese was. It seemed as if the nachos were made in a microwave rather than with melted cheese. I have had the Burboun Street buffet and the melted nacho cheese they have in a slow cooker was way better. The nachos lacked carne asada. There were few pieces of meat to be found. I also specifically asked for no onions and yet onions were present. That might have been a miscommunication between the manager who took the order and whoever actually made the food. Three bottles of sauce were provided for the meal. The mild sauce had too much water and was too difficult to get out of the bottle. The medium sauce lacked heat but tasted the best. The hot sauce was spicy but too salty.
I was born and raised in Southern California. We have tons of Mexican food ranging from fast food joints to real down and dirty Mexican hole in the walls. My babysitters from my youth were Mexicans. I have eaten Mexican food all my life. I know Cali/Mex and this place was close. It wasn't as close as I expected it to me but it wasn't too bad. Next, I will try out Los Cabos. I have had Tacos and Salsa before but that was a long time ago when they were in that little side of some Indian place. I'll have to try out their new place. I would go back to La Monita for an all carne asada burrito and maybe to try out their carne asada fries.
BTW, any southern Californians know Alerto's or Alberto's? Those places had the best Mexican in town. You could find those or other stores like them from SD to the OC.
I was born and raised in Southern California. We have tons of Mexican food ranging from fast food joints to real down and dirty Mexican hole in the walls. My babysitters from my youth were Mexicans. I have eaten Mexican food all my life. I know Cali/Mex and this place was close. It wasn't as close as I expected it to me but it wasn't too bad. Next, I will try out Los Cabos. I have had Tacos and Salsa before but that was a long time ago when they were in that little side of some Indian place. I'll have to try out their new place. I would go back to La Monita for an all carne asada burrito and maybe to try out their carne asada fries.
BTW, any southern Californians know Alerto's or Alberto's? Those places had the best Mexican in town. You could find those or other stores like them from SD to the OC.
