In theory, it would be grand.

In theory, communism works.

Flash forward to a Friday afternoon; the storm clouds are rolling in and we’re moving quickly to pitch the tent and load it with our sleeping necessities. As the first drops of rain begin to sprinkle the campground we unfold an additional tarp to keep us dry. The wind picks up, the rain intensifies, and we just barely set the tarp to cover our tent from rain and wind before the heavens unleash a torrent of rain.

Inside the tent, my fiance and I were entertained by reading books together and drinking a shit ton of beer. Lightning and thunder punctuated the entire first day of our trip, but we were drunk on beer and good feelings. The sun began to set and I laid down to relax.

“Uh, Matt?” she asked me, “The water from the lake is coming towards the tent.”

I sat up straight and looked through the tent window; yep, the buckets of rain were flooding the lake. The water was merely a few feet from our tent, threatening to drown us.

“Shit,” I said. Isn’t that just the universal phrase all men use when something unpleasant and unexpected happens?

What followed was a mad dash of cooperation and teamwork as the two of us undid all of our hard work. We untied the tarp, pulled up the stakes from the tent, and dragged everything another twenty feet from the water’s edge. Lightning crashed in the distance and thunder rumbled so hard I could feel it shaking the muddy ground.

Our campsite now moved to a more secure location, we dove back into the tent and spent the next few hours naked, trying to dry ourselves off with damp towels.

Call me a masochist, but this kind of beginning to a camping trip is a portent for a great weekend.

The rest of our weekend was filled with windy weather, intermittent rain showers, and tremendous heaps of laughter, but the highlight of it all was the jambalaya.

My favorite meal in all of creation, jambalaya is a weekly dinner in my home. With a lot of trial and error, we’ve come up with a pretty damn fine recipe. We excitedly brought the ingredients with us and cooked it for the first time on a campfire. It was smoky perfection, and was a perfect cap to our weekend of camping.

I’ll give you guys the recipe for it. Feel free to take credit for it as your own secret recipe if you’ve got people to impress. But if you do, you’ve got to make me a promise.

Promise that you’ll go camping sometime soon, and you’ll cook it over a fire with a few beers in your belly. It’s the best way to enjoy this filling and delectable recipe.

Ingredients

• 1/2 cup bell pepper,diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 2-4 jalapeno, diced (while camping, I grilled the jalapeno and added them whole to the jambalaya)
• 1 cup tomato, diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon creole seasoning
• 1 teaspoon nutmeg (or cinnamon)
• 4 bay leaves
• 2-4 cloves of garlic, minced (up to your taste)
• 1/2 cup dry rice (white works better than brown for this recipe)
• 1 lb chicken, diced
• 1/2 lb chorizo sausage
• 12 ounces chicken stock
• 12 ounces of beer

You’ll need three bowls for prepping the recipe:

• One bowl for the peppers, celery, and onion
• One bowl for the tomato, Worcestershire sauce, hot sauce, garlic, and bay leaves
• One bowl for the meat, nutmeg, and creole seasoning

Preparation

• Dice the peppers, celery, and onion and add into their own bowl
• Dice the tomato and mince the garlic, adding them to their own bowl. Add the sauces, the bay leaves, and the garlic
• Cut the chicken into cubes and add the sausage. I prefer buying chorizo sausage links and removing the casing. The meat seems less oily and greasy. You can also cut the sausage into a coin-shape if you prefer. Add these to a bowl and mix together with the nutmeg and the Creole seasoning

  

Cooking

• Add oil to a large saucepan and cook the peppers, celery, and onion on high heat for about 3-4 minutes
• Add the contents of the bowl containing the tomato, bay leaves, garlic, and sauces, reducing the heat to medium
• Stir the contents of the pot and add the 1/2 cup of rice
• Pour in the chicken stock and the can of beer, stir to mix ingredients
• Cover the container and cook for about 15 minutes, until the rice is just starting to become tender
• Remove the cover and add the meat to the pot, cook for about 10 minutes until the meat is done

Tricks for Cooking While Camping

• We precooked the rice at home and added it to the almost-finished jambalaya
• Save yourself some trouble and do the prepping (dicing vegetables, cutting meat, etc.) at home
• Bring a good quality hot pad for moving the cast iron pot

All done! This jambalaya pairs well with a hoppy IPA and good company, and it tastes best when the ingredients are from your own garden.

Enjoy!

The post Campfire Jambalaya: The Next Time You Go Camping, Try This Recipe appeared first on FactoryTwoFour.

Oh, and the most interesting part of the presidential library was definitely being greeted by a shockingly  life-like animatronic robot of LBJ reciting some of his favorite jokes. I kid you not it was far too weird to ever be made up.

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 10:52am PDT

Austin is home to some of the highest quality and most filling soul food dishes I have ever had. Here in Austin top chefs are creating truly unique dishes based on hearty southern stalwarts such as the unparalleled shrimp and salmon cake benedict that I had at the stunning Eastside Cafe. When you visit be sure to finish off brunch with a fresh-baked pie from their attached bakery and a scoop of ice cream, it may seem overly decadent, but in reality it was oh-so-perfect.

A post shared by Nick (@truenortherncolorado) on Jul 21, 2017 at 4:11pm PDT

What surprised me most about the Austin food scene was the extent of Japanese culinary influences we found throughout the city. This resulted in some of the most satisfying meals I have had. At Ramen Tatsu-Ya I enjoyed the closest to authentic Ramen I have had outside of our recent trip to Japan last spring. Here guests are allowed to almost infinitely customize their meal from the broth base to additional meats and ingredients, the pork broth and seared pork loin was the most succulent I have had in recent memory.

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 7:04pm PDT

BarChi Sushi featured the best happy hour of our visit with awesome deals on authentic Japanese beer, superb hand rolled sushi, and amazing Kyoto street food gems such as grilled baby octopus on a stick. Barchi is absolutely worth the visit when you are near 6th street during the late afternoon and are yearning for a taste of top notch Japanese inspired food.

A post shared by Nick (@truenortherncolorado) on Jul 23, 2017 at 10:54am PDT

Finally, when you are in town you have to stop by Lazarus Brewing which has the most high quality and creative beer list I have had outside of a Colorado brewery. My top recommendation is their Australian Pilsner which use only Australian hops that creates a distinct, crisp, and invigorating not to be missed German-style Pilsner.

This is where history and patriotism live and breathe. We love visiting presidential libraries and one day we will have visited them all. @reggiekred #lbj #lbjpresidentiallibrary #austin #texas #adventureawaits #history

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 3:02pm PDT

The post Austin Texas is Way More Than Just Great Beer and Food appeared first on FactoryTwoFour.

Don’t despair — we’ve got you covered. I’ve driven this highway* hundreds of time and eaten many a mediocre Reuben and uninspired burrito in the quest for greatness. I’m happy to report that my arduous research paid off and I uncovered a few gems.

Best Mexican food on the Oregon coast?

Seaside is more famous for drunk spring-breakers than it is for cuisine, but this local favorite is the real deal. Like most good Mexican joints, The Stand doesn’t go in for fancy ambiance but instead focuses on delicious fucking tacos. Order the carnitas. I thought I’d died and gone to Michoacan.

109 N Holladay Dr, Seaside, OR

Best seafood on the Oregon coast?

That’s a tough one, but my vote would go to Local Ocean in Newport. This bi-level bayside restaurant is a bit swankier than my normal haunt, but damn! The chef sources from the fishing boats in the bay across the street, and you can tell. Although the menu varies from crab po’ boys to mocqueca de piexe (Brazilian stew with coconut milk), the diverse dishes are unified by a fresh delicacy. I particularly enjoyed the barely-grilled albacore tuna kabobs, but everything was good–so good that I’d recommend sharing many small plates in order to sample as much as possible.

213 SE Bay Blvd, Newport, OR

Best Burger on the Oregon Coast?

I am in love with a little restaurant called Homegrown . Everything about this place is good: they use local organic ingredients and quality meat; they pickle in-house; the servers are friendly and funny; the bar consistently offers a fine selection of beer and cider; they have wine on tap; they serve cocktails; it’s owned by a local woman (thereby proving that us small town people can be hip too); and it has an addictive pub plate, with pickled red onions, smoked fish, and chive cream cheese, served with an abundance of fresh bread. I’m sorry, was I talking about burgers? Yeah, the burgers are great. Eat one.

294 Laurel Street, Florence, OR

Best Reuben on the Oregon Coast?

I consider the Reuben to be a kind of deli litmus test. If you can’t make a good Reuben you shouldn’t be serving sandwiches, and if you can make a good Reuben then you earn my undying devotion. Conveniently, one of the state’s best can be found at Homegrown’s extension deli, right next door to the Florence restaurant. The best thing about this sandwich? The bread is appropriately crispy (obviously pressed correctly) and the greasy goodness is cut with tangy red cabbage sauerkraut that’s clearly house-made.

Best Soup on the Oregon Coast?

If you like Homegrown, chances are you’ll also like Siuslaw Riverside, another family-owned Florence establishment with friendly service, a homey ambiance, and tasty soup and sandwiches. The deck-side seating proffers a gorgeous view of the Siuslaw River, and the chef shows real attention to detail–the coleslaw and tomato soup are simply perfect.

1340 Bay Street, Florence, OR

Best Burger in Sonoma County?

The Railroad Station Bar & Grill is so great that I will actually go hungry in order to eat there. (And for me, that’s saying something.) Only 200 miles till Cloverdale, I’ll think as I attempt to sate my appetite with unsatisfying trail mix. So why the suffering? This refreshingly unpretentious bar has superb pub food, a solid beer selection, excellent local wine, brash bartenders, and a roster of salty and gregarious locals. What more could you want? Home cut fries and the region’s greatest burger? Oh yeah, it has that too. Also the salad is fresh with tender greens topped in a tangy house-made vinaigrette — so rare for a bar.

236 S. Cloverdale Blvd, Cloverdale CA

Best food in Eureka, CA?

My hands down favorite is Cafe Nooner, which is also homey and unpretentious with a menu that emphasizes local and organic ingredients. Are we sensing a theme here? The restaurant makes a delicious burger, but you may be tempted by the wide range of Mediterranean and Creole food, including superb, perfectly-spiced kabob plates.

409 Opera Alley, Eureka, CA

Happy eating!

*Due to the enormity of the coastline, here we’ll deal with the stretch of road from northern Oregon to Northern California.

The post Beyond Fish & Chips: Best Food on Highway 101 (Part 1) appeared first on FactoryTwoFour.

From the droopy frozen examples you can score at the local carnival to the upscale, art nouveau sticks to be found at, I’m an equal lover of all. Don’t worry gentle reader, I can hear you asking “but which is the best churro of all?” First of all, don’t ever interrupt me again. It’s rude. Secondly, I’m here to tell you…

How would you describe dense pieces of pound cake, solid as a Minnesota woman, soaked in what can only be pure nectar, then fried to a crispy shell and judiciously rolled in the perfect blend of cinnamon and sugar. I’ll tell you how I describe it – The Best God Damn Churro I’ve Ever Had. Especially since it is served with a side of, get this, chocolate malted milk with a scoop of vanilla ice cream in it. That’s right, it’s thick chocolate milk, made thicker with malt, and made thicker still by a melting vanilla iceberg. That’s your dipping sauce. Like I said, The Best God Damn Churro.

And where do you find this delicious concoction? LA’s A-Frame is your destination. The modern pale wood building is the outpost of Roy Choi, otherwise known as the owner of the Kogi Truck and the father of the food truck craze in general. Take a trip to this spot, enjoy the southern fried chicken or Asian ribs, but know that you’re really just there for that sweet sweet churro goodness.

The post The Best Damn Churro in L.A. appeared first on FactoryTwoFour.

Drive. Driving in Mexico terrifies the average gringo, but do you really want to be the average gringo? Once you get over your gut-pounding fear and play chicken with a semi or two, you’ll find that driving in Mexico is actually fun. It’s predictably unpredictable, but the other cars are prepped to that—your average Mexican driver is both more alert and more accommodating than your average American driver. Sure, he may pass on shoulders or blind corners, but he’ll be paying attention when you’ve just passed six cars in a row and are trying to get back into your own lane before you get mowed down by a bus.

Don’t make reservations. Your average Mexican town has more hotels than it knows what to do with. Unless it’s a holiday or Los Tigres del Norte are in town, you don’t need a reservation. Sure, I get it. You’re tired from your flight and you want an immediate shower and a place to ditch your luggage. So book your first night online, but don’t commit. Tomorrow you can explore and find someplace more interesting. Many cheap yet charming hotels don’t even have websites, and there’s always the chance that you’ll meet someone who’ll rent you a room, hut, or beach house for half the price you’d pay on Airbnb. If you give yourself more flexibility, you’ll be better able to take advantage of the many strange and winsome opportunities that make Mexico special.

Take the Libre. Around 25 years ago, Mexico introduced a system of toll highways, much to the delight of foreign travelers and rich Mexicans. These multi-lane highways run parallel to the pitted free roads, and are usually in better condition than an American freeway. The toll road, or cuota, offers a quick and reasonably safe way to get from point A to point B. So what’s the downside? Well, they can be expensive as fuck. And, in true Mexican fashion, the pricing often seems to be completely random. You’ll pay 40 pesos (about 2 USD) at one toll booth and 150 (7.50 USD) at the next. Over the course of an eight-hour drive, you might shell out as much as $75. And perhaps this seems a small price to pay to escape from the death-defying driving on the free roads, or libres. But there’s a hidden tax: missing Mexico. The cuotas bypass cities and towns. Which is great if you’re in a hurry. But if you really want to see and understand the country, driving through random towns is your ticket. Stop at the market and sample the carnitas. Stretch your legs with a walk around the plaza. Drink an ice cold coconut at a roadside stand. Buy a bottle of the local hooch. Or explore anything that strikes your fancy. There’s a reason they call it the libre.

Check out random towns. Puerto Escondido, Puerto Vallarta, Sayulita, Zijuatanejo, Guanajuato, San Miguel de Allende, Aijijic, Playa del Carmen. You’ve probably heard of these places. Why? Because they draw tourists like flies. And sure—they have their charms. But for every Aijijic, there’s a thousand Mexican towns and cities you’ve probably never heard of that are at least as charming. Etzatlan, Uruapan, Hermosillo, Arandas, Punta Perula, Morelia, Colima…The list is long and alluring. Do you like tacos, tortas, old buildings, plazas, questionable cantinas, and friendly people? These towns are calling your name. Just pull out a map, close your eyes, and point.

The post Five Tips for Avoiding the Tourist Trail in Mexico appeared first on FactoryTwoFour.

The first meal we had in Tokyo was sushi at a conveyor belt restaurant in the heart of Shinjuku. When you see endless supplies of cheap sushi (100 yen a plate) coming to your table with mechanical efficiency you instantly assume this is not the highest quality of fish you can access, but this is simply not the case. Upon our first roll my wife and I instantly experienced the best sushi we ever had in our lives and it was efficient, fast, and cheap. No matter where we went the quality of the food was top notch.

Even each of the train stations had shops full of specialty bento boxes filled whatever food your heart could ever want. The simple yet delicious meals hidden in these surprisingly ornate boxes were by far the best food on the go I have had in my life. This makes grab and go foods in any other country I have been to pale in comparison.

We heard from friends that Kyoto and Osaka had some of the best street food in the world so we took a day trip via the Shinkansen to each from Tokyo and were blown away by the street food scene. Kyoto had streets lined with dozens of stalls that sold everything you could imagine. Some of my favorites were grilled fatback bacon on a stick, squid, crab leg meat, and marinated tofu drenched in a secret sauce.

Osaka was no slouch in the street food scene either, there we found amazing squid based balls that were unimaginably satisfying with its salty and fatty freshness. We added a sweet sauce to them as well making the palate experience truly one of a kind.

Finally, the best food meal my wife and I had in our life was at the The Tsukiji Market right off the docks in Tokyo. Here the tiny streets fill extremely early in the morning with locals looking for great deals on fish and ocean fresh fare. This is the site of the world famous tuna auctions that happen every morning at 4am, but we were there purely for the fresh sushi. My wife and I crammed into a micro-sized stall of restaurant with a single serving bar where fish that was caught just two hours prior was laid out fresh in front of you. Most of these stalls only offer only one choice for a meal; a full course of sushi determined by the Itamae (sushi chef). We got two full orders and were simply blown away by the quality and freshness of the food in front of us. I have never had anything like it; every bite was so full of flavor, protein, and fatty goodness as every morsel of fish literally melted on my tongue.

This is what we came to Japan for.

The post Japan Has the Best Food in the World appeared first on FactoryTwoFour.

Does that stop you eating steak? Probably not. Does it dull your enjoyment just a little bit? If so, rejoice. We’re about to show exactly why and how grass fed beef comes to the rescue. It’s actually quite healthy in a lot of ways. It may even be on the same health plane as eating fish, so you can relax and enjoy it while you’re digging in.

First, why is red meat such as steak and hamburger “bad?” A lot of the hype comes down to processed meats. Most hot dogs, lunchmeat, bacon, and other processed treats contain a lot of nitrates and nitrites. Those are bad because when we cook them at high heat (read: grill or fry) they break down into compounds that cause cancer just as certainly as ripping butts.

What about non-processed meat? There are some studies that suggest it may cause bowel cancer, mostly because of its fat content. By contrast, lean red meat is thought to be an important source of iron and other minerals.

Here’s where the rubber meats the road: There’s growing evidence that fat is actually good for you. Omega-3 fatty acids found in fish may actually prevent cancer, Alzheimer’s, heart disease, and other ailments.

The key is, there’s a difference between healthy fat and bad-for-you fat, and that’s where grass fed beef comes charging in.

Why Grass Fed Beef is Healthy Beef

According to several studies, it’s not even so much that some fat is bad and some is good. It’s that our bodies evolved to eat fats in a certain balance. Without donning a lab coat and a pair of Buddy Holly specs, we’re supposed to eat a specific ratio of Omega-3’s, Omega-6’s and Omega-9’s. Most Americans get about 30 times more Omega-6 fats than they should, and a lot less Omega-3 fats.

Before we link this up to grass fed beef, here’s why fish is so good for you. The oily ones like herring, salmon, and mackerel are chock full of healthy Omega-3’s. That’s because they eat a lot of smaller fish that eat a lot of even smaller fish that live on phytoplankton, tiny sea animals rich in Omega-3’s.

Now enter grass fed beef. Our caveman ancestors ate it all the time. It’s true their life expectancy tailed off at about age 30, but then they had to work long days chasing bison without the benefit of workers comp. That grass fed meat they ate was lower in fat than ours. Better still, the fat in it contained a much higher proportion of Omega-3’s.

Fast forward to today. We’re eating grain fed steaks that deliver three times more of the bad Omega-6 fats and about 1/4 the healthy Omega-3 fats.

Now switch to grass fed and that bad equation does a somersault. With grass fed beef, you’re not only eating less overall fat, but the fat you do eat has about a third the bad fats and four times more good fats. Is it as healthy as eating salmon? Nope. But it’s about four times healthier than “normal” grain fed beef. Also, the World Health Organization can’t lean over your shoulder while you’re eating it and mutter that it “may” cause cancer. Quite the opposite, studies have shown it “may” prevent the dreaded C.

Grass Fed in a Nutshell

So there’s the rub. The grass fed option can make meat actually healthy again. It can give us the good fats we need to build a well-functioning brain and cardiovascular system. It provides protein, iron and B-vitamins as well. And it does it all while tasting downright delicious.

The post Why Your Steak Should Be Grass Fed or Hit the Road appeared first on FactoryTwoFour.

The Waiting Room specializes in southern-style American comfort food and oysters in a quaint converted house that feels both homey and modern at the same time. While the dinner looks amazing it is their brunch that is something to behold; it is only served on Sundays from 10am to 3pm so the dining room fills quickly after opening. I had their amazing chicken biscuit sandwich that defied all of my expectations; the chicken was perfectly fried and seasoned so that is was flavorful and extremely filling without being overly greasy nor rich. My partner had the fried oyster hash and their unique frying process allowed for all the smokiness and flavors of the oysters to be fully preserved. We were even lucky enough to meet chef/owner who walked us through our meals and his process for each. The Waiting Room is easily the best brunch in Portland.

Lúc Lác is an experience I will never forget with its on-point cheap and fresh Vietnamese fare and small space that was decorated beautifully. There was a line out the door by 6pm but what was waiting for us on the other side was well worth it, so well worth it that the rules are strictly enforced:

I had the Grilled Pork Bánh mì and it was simply otherworldly. The fresh french baguette was crispy on the outside but pillow soft on the inside, a strangely macabre vestige of France’s colonial days in the region. The pork was perfectly seared and some of the most moist and flavorful I have ever had, all tied together by crisp and farm fresh veggies that gave real dimension to my new favorite sandwich. Be sure to get there during happy hour to enjoy one of their great creative cocktails at a low price.

For one more brunch we went to Besaws, a recently re-opened version of a previously existing restaurant. The space was a simple minimalist agrarian theme with jars of pickled vegetables lining the shelves. The dining tables were full with a long wait when we arrived but my partner and I were easily able to find room at the bar. I had an amazing coffee based cocktail called The Early Bird to start that was the best of both brunch drink worlds; caffeine and booze which was creamy and multidimensional. For food I had the perfectly prepared chicken fried steak and eggs that was both delectable and served in huge portions with a side of the roasted potatoes whose recipe I would kill for.

Finally I cannot talk about the Portland food scene without mentioning their sprawling and flowering food truck district. I do not recall the name of the truck I visited on a horrifically cold Martin Luther King Jr. day but they served the best Iraqi Shawarma that I have ever had. Nothing beats just walking along the rows of top tier food trucks and picking whatever meets your current fancy.

I advise you to immediately visit Portland in order to enjoy the Mecca that is their craft beer and food scene. No other city beats it.

The post The Unmatched Portland Food Scene appeared first on FactoryTwoFour.

“I went with the Creekstone 28-Day Dry Age Burger, which had shoestring potatoes, spinach, Guinness-braised onion aioli and was served with fried Brussels sprouts. More on those later.”

That said, you should go to Tavern on Jane.

I was meeting a friend for dinner in the West Village and I was tasked with picking our restaurant (my favorite job), and I settled on American food as our cuisine.

Yelp offered me a few locations in the neighborhood that would give me a hamburger but most of them were too frilly or expensive, and we just wanted a good, hearty meal.

So we went to Tavern on Jane.

When I walked in on a Wednesday night, the bar was packed. The lights were dim, there was music playing, and it smelled like caramelizing onions and frying potatoes, plus there were crayons on the table. Perfection.

A two-top was immediately available and of course, I looked at the drink list first. Hello, options! There were about 25 beers between the drafts, imports, and bottles, and the cocktail, wine and whiskey lists were all fairly extensive as well.

My friend arrived and although he had just resolved to be a pescatarian, we quickly decided we would get two burgers and split them since we wanted to taste them all but figured that would be a little excessive.

He chose the Santa Fe Burger which came with grilled green chiles, pepperjack cheese, and french fries on the side.

I went with the Creekstone 28-Day Dry Age Burger, which had shoestring potatoes, spinach, Guinness-braised onion aioli and was served with fried Brussels sprouts. (I’ll get back to those.)

All of the meat in this restaurant is from Pat La Freida so I knew it would be high-quality, and it definitely stood up to the reputation. Flavorful and a little smoky, each burger was delicious, although I will say one was a little closer to medium than the other was.

In my personal opinion, the fastest way to kill a good burger is with a sad bun, but Tavern on Jane didn’t disappoint. The sesame buns were toasty and warm, and made good homes for the cheese and aioli, respectively, although I could have used a little more aioli on mine (I just can’t say no to Guinness onions.) I was personally a huge fan of the heaping piled of shoestring potatoes on the Creekstone burger, as they added an amazing crunchy texture compared to the soft, supple patty.

Now, those fried Brussels sprouts. First of all, I’m a big fan of the sprouts. The only way I won’t eat them is steamed but other than that, bring ‘em on. So you can imagine my excitement when they showed up fried, with apples, red onions, and…wait for it….bacon. Like peanut butter and jelly, bacon and Brussels sprouts are a perfect marriage. This little bowl of magic went pretty quickly between the two of us- we couldn’t get enough!

My only (slight) complaint would be the lack of salt. The fries were perfectly done, crispy on the outside but soft in the middle, except there was not a drop of salt on them which made me a little bit sad. I don’t think there was any salt in the burger, on any of the toppings, or in the sprouts either, but there was a bottle on the table so I wasn’t completely out of luck.

That being said, it’s obvious that their ingredients are fresh and they do a fantastic job of highlighting each to create a well-rounded, super-satisfying burger. Two thumbs up to Tavern on Jane!

The post NYC Restaurant Review: Tavern on Jane appeared first on FactoryTwoFour.

You’ve really got to stop cramming your maw with sugar and strange lab concoctions that have colors never seen in nature. They aren’t doing your taste buds any good, your waist line any good, or even your wallet any good. But hey, who wants to eat just celery and carrots every day? Nobody. But calm down baby bird, it’s not an either/or question. There are plenty of healthy, tasty, wholesome snacks around to fill your belly, not make you feel like a total POS for eating them, and keep your wallet intact.

How about chips that are whole grain, gluten free, made with real ingredients, and have no artificial preservatives or flavors – oh, and come in 4 flavors and are delicious? They exist. And they are from Walmart. No kidding. Buck Wild Tortilla Chips, available now for the first time, are not your mamma’s chips – unless your mamma works in the Buck Wild kitchen, and then they literally ARE your mamma’s chips… Asking you to Snack The Path Less Ordinary, these snacks are a really interesting blend of traditional bold chip flavors and more farmer’s market-type ingredients such as flax seeds, beet powder, and chia seeds. The taste is intense without masking the real corn of the chip underneath. In all, Buck Wild Chips come in 4 flavors as follows:

Cheddar Chipotle – There’s real red peppers in the chips! You can see them! And the taste is instant cheddar followed by a smooth chipotle flavor on the back of your tongue. I’ve taken down three quarters of a bag just writing about them.

Garlic Sea Salt – The first flavor I tried, because I’m a garlic fiend. Which is good, because the garlic dropkicks you in the mouth and doesn’t let up. My favorite flavor, but probably not for date night.

Jalapeno Jack – You don’t know jack until you’ve tried these chips. Imagine your favorite county fair nacho cheese dip – that’s exactly what these chips taste like. Childhood, excitement, and rollercoasters all wrapped around a corn chip.

Roasted Tomato Herb – Here’s the sophisticated choice, for when you want to be fancy and impress your in-laws. Or hey, maybe you just want to feel like an adult for once. No judgements, just enjoy the flavor with your bad self.

So now I’ve been eating all four of these bags while writing this, and it’s kind of sad how many I’ve eaten. Collectively, I’ve probably mowed down 2 bags worth in the last hour. Despite the general sense of gluttony, I don’t feel absolutely terrible like I would from noshing this hard on other chips or snacks. I’ve got energy from whole grains and orange fingertips from spices – not a bad life. Speaking of doing well, all bags sold go to support skill-building programs to help a new generation secure meaningful employment opportunities through FareStart’s Youth Programs and the MISSION BUCK WILD initiative. There is the proof that you can eat well and do well at the same time. Next time you’re prepping for a campout or just a day at the beach, grab some Buck Wild and upgrade your snack game. Your gut, wallet, and sense and self-worth will thank you.

.

The post Snack Buck Wild appeared first on FactoryTwoFour.

“Have you ever tried elote, also known as Mexican street corn? If you have, this is better than any you’ve enjoyed before. And if you haven’t? Prepare to have your life changed.”

With its charming neighborhoods, beautiful skyline views, and amazing rooftop bars, Brooklyn is definitely the best borough. If I’m being honest, Brooklyn has the most incredible food out of the boroughs, and it has Smorgasburg, the fabulous outdoor food festival hosted in Williamsburg.

The first step, especially if it’s your first time, is to take a full lap around to survey the premises. It’s important to know what your options are before committing to your menu.  Make sure you go with friends so you can split each dish and have more room for more food.

Now, it’s easy to get overwhelmed because of the plethora of choices, and everyone finds their own favorites at Smorgasburg. But here’s an outline for your food-consuming strategy. Also, these are just some of the things I enjoy there, so don’t feel the need to eat every single one. More power to you if you do.

Pro-tip: Buy a $1 water bottle from the vendors outside the festival as it’s the cheapest you’ll find.

I like to start with a beverage, particularly the Vermont Maple Lemonade, which is so simple and yet unbelievably delicious.

The owner actually drives every weekend from Vermont to bring 100 gallons of his fresh maple lemonade to Brooklyn. I know it sounds basic, but the maple syrup adds a real uniqueness to the lemonade without making it too sweet. It’s also great as a dessert, but I can never wait that long to enjoy it.

Next is the appetizer. Have you ever tried elote, also known as Mexican street corn? If you have, this is better than any you’ve enjoyed before. And if you haven’t? Prepare to have your life changed.

This magical delicacy is from a stand called Vaquero, and it is definitely the best deal at Smorgasburg. For a low low price of $4, you can get a grilled piece of fresh sweet corn, smothered in salty butter, sprinkled with chili powder, rolled in crumbled cotija cheese and then drizzled with lime juice. No big deal. Except it’s a giant deal.

Time for the next course. As you can tell, I’m all about the simply delicious, and this one is no different.

The guys at Santa Salsa do a Venezuelan hot dog like no one else.

I’d never had a Venezuelan hot dog before, but now that I have, I don’t think I can go back to the regular kind. Santa Salsa make a Perro con Todo that will blow your mind, and make you rethink the American hot dog. It’s a kosher all-beef dog in a pretty generic bun but it’s topped with onions, cabbage, ketchup, mustard, cheddar cheese, CRUSHED POTATO CHIPS (yes, potato chips on a hot dog), and this outstanding sweet corn sauce they call Santa Salsa. The service is really slow, but it’s just the two guys behind the counter, so be patient, because it is so worth it.

Okay, next up is the main course, and it’s a stunner. A jianbing is a Chinese breakfast dish that resembles a savory crepe, but is just so much better.

They start with this super thin batter and spread it on a very hot stone.

Next comes an equally as thin egg mixture which cooks with the batter and creates a sticky base for the toppings that come next. The original has scallions, their special house “13 sauce,” their homemade chili sauce, cilantro and this awesome crispy cracker that goes in the middle. Now you can stick with the original and be very happy, or you can up the ante and go for the hoisin-lime beef and really change your game. All of the Asian flavors come together in a tasty mouthful with a fantastic crunch in the middle.

The jianbing is quite large so I definitely recommend splitting it with someone.

If you still have room and you’re not ready for dessert, go for the Big Mozz sticks. Big Mozz makes their own mozzarella right here in Brooklyn and let me tell you, the difference is noticeable. It’s creamy and smooth and makes an unreal mozzarella stick.

They gently batter it and then, of course, toss it in the fryer for a delightful crispy stick. They are enormous, and there’s four to the order so definitely share them.

Now dessert. There are plenty of ice cream options but after all the food courses, I like to go with something light. Enter People’s Pops. They offer a delicious selection of popsicles and shaved ices, all made from fresh fruits and juices and crafted right here in Brooklyn.

I went for the blueberry melon pop which was delicately sweet and had a nice melon finish. It was a perfect end to my really delicious day.

The post Attention Brooklyn: Here’s Your Guide to Smorgasburg appeared first on FactoryTwoFour.

Bordeaux is the most famous and prestigious French wine region, partly due to its long history and early international reach. In the twelfth century, the merchants of Bordeaux began shipping barrels of wine down the Gironde Estuary and onto ships bound for England and Scotland. A few hundred years later, the Dutch would become so obsessed with Bordeaux that their engineers would drain the region’s swamps in order to facilitate transport of wine barrels. (Handily, this also freed up more land for cultivation.)

The Land

Bordeaux is the largest wine region in France and, at 290,350 acres, one of the largest fine wine regions in the world. (It’s six times larger than the Napa Valley.) Low rolling hills create distinct variations in sun exposure, drainage, and soil quality. The most famous vineyards are on the land with the best drainage, such as the gravel of the Medoc and Graves, and the calcerous terrain of St-Emilion.

The climate benefits from an abundance of rivers and streams, proximity to the Atlantic Ocean, and the storm break provided by the immense pine forests of Les Landes. In the maritime climate that washes inland with the Gironde estuary, danger from severe frost is rare.

The Grapes

Bordeaux wine, is, of course, named after a region, not a grape. Both red and white Bordeaux are made by blending grape varieties. The region produces very good white wines, but red wines dominate.

In order to call a red wine Bordeaux, it must be made from one or more of six types of red grape (Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Carmenere, and Malbec). The big two are Merlot and Cabernet Sauvignon, grapes high in the tannin that gives red Bordeaux its famous structure.

Seven varietals may be used in white Bordeaux, but the grapes to remember are Sauvignon Blanc, Sémillon, and Muscadelle. Sémillon is the leader of the pack and is the source of the creamy texture and honeyed notes that characterize many of the region’s fanciest whites.

Regions

Of the wine produced in Bordeaux, about 40% of red and 70% of white is labeled simply as Bordeaux. More prestigious wines are labeled by specific geographic designations. These appellations are strictly controlled.

Bordeaux has a dizzying quantity of sub-regions, and each sub-region is divided into smaller appellations, which are typically named by village. Books the size of ottomans have been written about the distinguishing characteristics of the various sub-regions, communes, vineyards, and chateaux. In other words, it’s far too complicated to cover here, so we’ll stick with the two most famous major areas: the Left Bank and the Right Bank.

Left Bank

The west bank of the Gironde estuary and Garonne river is home to the world’s most august vineyards. In fact, the Left Bank boasts all of the wines from the prestigious classification of 1855. Cabernet Sauvignon dominates this side of the river.  Left Bank wines are known for their impressive shelf life, and the region’s finest wines are best aged at least ten years. The major appellations are Margaux, St. Julien, Pauillac, St. Estephe, Haut Medoc, and Pessac Leognan.

Right Bank

Merlot and Cabernet Franc dominate. Right Bank vineyards tend to be smaller and less grand, but admired for recent innovations in winemaking. Right Bank wines are known for richness, ripeness, and concentration. Saint-Émilion and Pomerol are esteemed Right Bank appellations.

Classifications

In addition to region and sub-region, French wine labels may also include classifications, or quality rankings. The most famous of these is the Classification of 1855. If you’re thinking “Aha! Excellent. A simple way to ascertain which wines to buy,” then think again. If you’re someone of average income, the only thing the Classification of 1855 will tell you is which wines you definitely can’t afford. Let me explain…

In preparation for a wine exhibit at the Universal Exposition in Paris (a world’s fair), an organization of wine merchants came up with a ranking system for the wines of Bordeaux. The red wines they deemed worthy of ranking all came from the Médoc region, with one exception: Château Haut-Brion in Graves. The fanciest chateaux were classified as Premier Cru (First Growth), followed by second growth, third growth, fourth growth and fifth growth. The system was relatively simple: The rankings were based on the price each wine could fetch on the market.

If fifth place doesn’t sound too prestigious to you, think again. The snobby wine merchants only bothered to classify the fanciest wines and totally ignored the hundreds of châteaux that made affordable wines. So a Cinquiemes Cru (fifth growth) wine still has prestige, and may cost hundreds of dollars per bottle.

So it’s a classification that at least works for rich people? Actually, not even. The classification has only been updated once since 1855 (when Baron Philippe de Rothschild successfully lobbied to get Ch Mouton-Rothschild promoted to first growth), and there’s some argument that the ranking is no longer totally accurate. You can bet that a wine labeled Premier Cru  is going to be excellent, but some fifth growth wines now rival the quality of second growth wines, and some second growth wines (called Super Seconds) are arguably as good as first growth wines.

If you find this depressing, wait. There’s more. The Médoc classification of 1855 only covers a small fraction of Bordeaux. There’s also the 1855 classification of Sauternes and Barsac, the 1953 classification of Graves (revised in 1959), and the 1954 classification of Saint-Émilion  (intelligently mandated to be revised frequently). All of these classifications use slightly different language, so Premier Cru doesn’t mean the same thing Saint-Émilion  as it does in the Médoc. But there’s one small spark of light for the aspiring oenophile: You can thank the good people of Pomerol, who never classified their wine.  Á votre santé!

The post Bordeaux: A Brief and Basic Primer appeared first on FactoryTwoFour.

In the dead center of DTSA lies the 4^th Street Market, a patio where foodies can rejoice. From craft beer, ice cream sandwiches and tacos, this indoor and outdoor food court has everything you want to eat. This past week I was invited to try their newest addition to the court, Pig Pen Delicacy, a savory take on American comfort food. Now if you love bacon and pork, this place is a must try. I got the chance to have their Maple Bacon Jam burger, which consisted of a medium cooked patty, Havarti cheese, caramelized onions, onion strings topped with chive aioli sauce and bacon jam. Now I don’t know what exactly bacon jam is but I would definitely have it again because if could define the burger in one word I’d have to go with umami. You can never go wrong with a savory burger. With every great burger to be eaten, there needs to be great fries to pair and these fries are far from disappointing. Every single fry was crispy at every bite. Though what I wish I had tried before they sold out were their Crispy Pork Belly Fries topped with a fried egg. I mean look at the pictures of it on their Instagram. You can count on me coming back for that.

Pork belly fries topped with an egg #PigPenDelicacy | : @jessicamtl

A photo posted by Go HAM (@pigpendelicacy) on Feb 26, 2016 at 7:54pm PST

For those of you too manly to want traditional dessert from around the market, Pig Pen Delicacy has you covered with their candied bacon. A brown sugar caramelized bacon strip with spices will fulfill your needs.

If you’re in the area be sure to give this place a try before you explore all the other food places down this strip. You won’t be disappointed.

Pig Pen Delicacy

201 E 4th St Santa Ana, CA 92701

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In these travels, the food-voice of the area is often well defined, with small variations here and there on the main dishes, but the commonality of many of the places serving noticeable.  Until I visit New Orleans, I thought very naively that this was how it was in most cities.

I thought wrong.

Many of you had recommendations on where to eat prior to this adventure, listing off the places I had to visit, sending tips through all forms of medium, and helped me build what I thought would be a great road map to follow.  Each suggestion researched and taken into account; I thought it would be a breeze to discover the best.

I had three days in New Orleans, and by the end of the first, my taste buds were already on the roller coaster of a lifetime, unable to define the melting pot of flavors, techniques, styles, backgrounds, and options that had been presented.  From the modern techniques and inspired meals at Carrollton Market to the beyond-craft menu of the drinks offered at Loa Bar in the International House Hotel, and even to the iconic Brennan’s, the food was so exceptionally amazing and wonderful, unique and creative, that it was an eye opener for me.

The mixture of French and Creole cooking, alongside English traditional, Southern comfort, and Caribbean spices, brought together by natives and expats alike in their own, unique styles was amazingly overwhelming.

And as I went on this culinary whirlwind, it was clear that this was not just the standard tourist’s fare often found in popular cities, but the food of the people, the food that represented the city and its melting pot of cultures, ideals, and history.  I could not look around a corner and not see another restaurant, shack, or stand that wasn’t serving something that just enticed and drew me in.  The smells, the sounds, the people, and all their passion behind the food and traditions, be it new or old, made the experience even more a wonder.

But to pick a favorite, to sit back and feel that there was one meal that represented the city best; now that is a challenge.  Many visitors would pick Café du Monde, and others would go for Brennan’s; I feel there are two joints, together, that just represented the forward thinking, tradition following, and rogue atmosphere of New Orleans.  Cochon and its neighbor Cochon Butcher, both dominating the gallery below, stand out as the best representation.

Now, I know some of you might be shifting in your seats, writing me hate mail, or otherwise cursing my name with that bold claim, but hear me out.  Sitting down at the table inside Cochon, looking around, I didn’t see the standard tourists.  Instead, I saw business people, couples, and locals enjoying their lunches and each other’s company.  Right away, you knew this was a local’s joint, and with that, the idea that it serves local food is automatic.  Second, each of the dishes brought out, from the ham knuckles to the desserts, were magnificently prepared, utilizing old techniques and flavors that felt like a melting pot in each of the bites.  And next door at Butcher, where fresh Boudin was made in front of me and served still warm, all at the hands of one of the most skilled butchers I have had the pleasure of speaking with, I couldn’t help but feel that, at that lunch, that meal, I had found New Orleans.

What can I say?  I walked away from this adventure full, thinking of the hours ahead of me in the gym to make up for the copiousness of food and flavors, knowing full well each moment burning it all off was worth it.  I found, in these culinary treats, my New Orleans, my where to eat, my centering point that will always call me back, be my point to start and probably end each trip to the area, and it became this foodie’s dream come true.

To book your trip to New Orleans, visit VisitNewOrleans.com.

This is a sponsored conversation written by me on behalf of New Orleans Convention and Visitor’s Bureau. The opinions and text are all mine.

The post New Orleans: A Foodie’s Dream appeared first on FactoryTwoFour.

The interior of this nouveau cantina, or should I say nuevo cantina, is a study in modern restaurant design with now-classics such as subway tiles, reclaimed wood, and of course the artisanal chalkboard announcing specials and hashtags. That’s not to say it is not a beautiful or welcoming place to be, for it most certainly is that. Just don’t expect to see much in the way of Colonial or Inca influences as you partake of the restaurant’s nibbling plates.

Luckily the food itself does not ignore this heritage and instead embraces the rich tapestry of Peruvian cuisine, particularly the Japanese influence that has permeated the South American country. We started off tapas-style feast with a Snow Crab Causa, which is tiny morsel of whipped potato, Huacaina sauce, delicate crab, and a delightful avocado mouse. Like many Picca dishes, the Causa arrived at our table looking like artfully crafted molecular gastronomy, but filled our grateful bellies with Peruvian comfort food. Truly a fantastic mixture. From here we bounced to Ceviche Criollo (sea bass), Anitcucho Pork Belly (wonderfully cooked pork belly that dissolves under bite; my favorite of the evening), and Chicharron de Pollo (breaded chicken with pico and a sweet smoky sauce).

You would be remiss not to also partake of the excellent cocktail selection. Half the buzz surrounding Picca revolves around its libations, and I highly recommend you start your journey through their cocktail menu at the Picca Pisco Sour. You will not regret it.

Peruvian food, that is to say good Peruvian food, is a such a distinctive and delicious concoction of flavors – simultaneously familiar but novel in its combinations and ingredients – that you owe it to yourself to explore this rich culinary history. Picca is not possibly the first, but certainly the best high-end Peruvian outpost on America’s shores at the moment. Skip Beverly Hill’s traditional eateries that boast more paparazzi than quality dishes and instead dive into a culinary adventure at Picca.

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A skeptic at first (broccoli on pizza?), it turned out to be one of the most amazing pizzas I have ever enjoyed.  So with a little begging and bribing to my cousin Andi, the creator of this dish, I am happy to say that I can now share it with the world. While I cannot claim ownership of the recipe, I can say I help out with the perfectly paired wine and the dishes afterwards. This meal, with the different ingredients, has changed the way I will forever think about pizza toppings.  Gone are the cravings for pepperoni and cheese, replaced with thoughts of out of the box toppings to balance, fill, and be amazing.  Welcome the white pizza with rosemary and broccoli rabe.

While preparing this dish, I recommend opening a bottle of white wine to get the palette ready.  We had the  2012 Horse Heaven Vineyard Sauvignon Blanc from Chateau Ste. Michelle while everything was cooking. During the meal, I would recommend an Chilean Cabernet Sauvignon, such as the 2010 Casillero Del Diablo Cabernet Sauvignon 2010, Reserva.  The spicy notes of the work amazing with the bitters of the broccoli and spice of the red pepper flakes.  Some might be shocked at the mixing of whites and reds in an evening, but I stand by the belief that a palette can be prepared with a complimenting wine before dinner for maximum enjoyment.

A note from the chef Andi Melick: Every time I make this, I find it is best enjoyed with an abundance of wine, laughter, and bad dating stories.

Ingredients:

• Pkg whole wheat pizza dough (store bought is just fine)
• 1 large Yukon Gold potato, very thinly sliced
• 1-2 bundles broccoli rabe (asparagus is also delicious if you’re making this when broccoli rabe is out of season)
• 2-3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 8 oz. mozzarella, thinly sliced
• 1/2 cup grated Pecorino Romano
• fresh rosemary (I use one whole package from grocery – more the better in my opinion)
• Salt and pepper to taste
• Olive oil

Directions:

Preheat oven to 375.

Arrange potato slices in single layer on baking tray lined with parchment paper. Drizzle lightly with olive oil and salt and bake until edges turn golden, about 15-20 minutes. Remove from over and let cool. Increase oven temp to 475.  Blanch broccoli rabe in large pot of salted boiling water for 30 seconds; drain and run under cold water (or place in bowl of ice water) to stop cooking. Cool, drain and dry on kitchen towel. Cut into 2″ pieces.  Heat 1 Tbsp olive oil in skillet over medium heat. Saute garlic and red pepper flakes briefly, about 30 seconds. Add broccoli rabe and 1/2 tsp salt and saute for 1 minute. Remove from heat.  Lightly brush pizza dough with olive oil. Layer with mozzarella, then top with potato slices, followed by broccoli rabe. Sprinkle fresh rosemary and finish with Pecorino Romano. Bake on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.

The post Recipe: White Pizza with Rosemary and Broccoli Rabe appeared first on FactoryTwoFour.

Heading upstairs, you are met with an immaculate presentation of tables, art, lighting, and a view of the kitchen, along with an impossibly polite staff to match.  As you sit and take it all in, you feel comfortable, warm, and at ease.  Conversations around you are at a minimal volume and not distracting from the ambiance of the restaurant.

Then the drinks arrive.  These are no ordinary drinks, but perfectly crafted, properly glassed, works of art in liquid form.  Exquisite ingredients, perfect amounts of ice, the right ratio to allow each flavor to dance on the tongue.  My drink of choice tonight was the Manhattan neat, and I left there craving another.  It was perfect, heavenly in nature, velvet on the tongue.  Smooth would not begin to describe this drink.  (It is actually the drink that inspired our latest quick fix recipe)  My fellow diners all tried other classics, from a simple vodka and lemon to an Old Fashioned, all of which were enjoyed at the perfect pace and in the same, pleasant manner.  This was the perfect start to an amazing evening.

Now, there are often a few dishes I lean towards when dining out, and lately it has been Brussels sprouts.  Having been the victim of horrible recipes in the past, it took me a long time to get passed the memories and horrible flavors to rediscover this amazing green.  OneUP has a side order of crispy Brussels sprouts, and please take it from me, you want to order these first.  Multiple plates of them.  Make these your appetizer.  The char, the bitterness, all mixed with oils and fats from the bacon and seasoning, made these heavenly.  Were they the star of the show?  I would not go that far, but to say they stole quite a bit of the spotlight would be an honest statement.  They were astounding and easily shared and enjoyed by the whole table.

The star of the show though came with the main dish, and not even mine.  Across the table, one of my fellow diners ordered the mushroom risotto, made with sauteed mushrooms, leeks, truffle oil, and Parmesan.  Simple ingredients prepared so perfectly, brought together at the right time, it was heavenly.  The risotto was cooked to perfection, the perfect texture, as the Parmesan and truffle oil did not mask, but enhanced the whole dish.  It was balanced, light, and filling.  By no means were the braised ribs I ordered anything to sell short, but this perfectly made mushroom risotto was the meal of dreams.

It’s hard to wonder how such a perfect dining experience could exist in a hotel, where food is often thought the be the afterthought of most places.  But here, within the walls of the Grand Hyatt, I sat in wonder and amazement at the ingredients I had just experienced.  The perfect balance of ambiance, modern flair, and perfectly crafted food and drink, all within a welcoming and warm setting.

The post An evening at OneUP Restaurant & Lounge appeared first on FactoryTwoFour.

• 2 ounces horseradish infused vodka
• 4 ounces tomato juice
• 1/2 ounce fresh lemon juice
• 1/2 ounce olive juice
• 1/4 teaspoon horseradish
• 2 pinches celery salt
• 3 dashes sriracha sauce
• 2 dashes Worcestershire sauce

To infuse vodka with horseradish, add 1/4 teaspoon per 2 ounces of vodka to a jar overnight. Rim glass with celery salt.  To prepare the drink, mix all liquid ingredients in a tall glass with ice, stirring quickly.  Garnish with a lime if needed.

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Over the years, many restaurants have tried to make the best burrito, and some have come close enough to turn into chains, such as Chipotle and Qudoba.  And while these chains can produce some quality, fast, and delicious meals on the spot, the flavors and stigma of heading to a chain often leads to a bit of disappointment.  Often, after devouring a tightly wrapped, stuffed to the brim burrito from one of these chains, one is left not knowing what flavors they tasted.  They tend to be, well, blah.

So we went on the hunt in Denver for the best burrito.  From Big City Burritos, a franchised chain with each one being a bit different, to Santiago’s, a favorite for breakfast, we finally found Illegal Pete’s off the 16th Street Mall in Lodo.  Looking a bit like a dive from the outside, you walk in and see the scuffs on the floors, stickers covering the walls, and a menu of food with amazing details associated with each item.  You know exactly what is going into each burrito, and the ambiance definitely set the joint apart from the others we had visited.

After the standard made-in-front-of-you burrito experience came the first bite.  Typically, burritos at the chains are filled with glops of ingredients, and left unmixed at the end.  With those, you get a bite of sour cream, a bight of beans, some rice, the meat, then cheese and the leftover of the burrito.  Not with the Illegal Pete’s burrito.  In my hands was tortilla-wrapped gold, filled with slow roasted pork, corn salsa, cheese, and lettuce, all perfectly mixed before the final wrap and delivery.  In my hands was a piece of delicious heaven.

So here we were, after a long quest to find the perfect burrito, sitting in a restaurant covered in stickers, looking like a dive bar.  And that’s when it hits you.  This is how a burrito should taste.  It’s not just about the ingredients, but how its all put together, the care and understanding that each ingredient must compliment the other.  It was not too filling or overwhelming, hitting the spot just right.

It’s at this moment we came to realize our journey to find the best burrito in Denver had possibly come to an end.

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