Food in Tijuana

[Captain Solo]

Went down last Sunday day trip with 2 other bros, had a couple rounds of good food, sat drinking in HK, watching sports, strip shows and a couple dozens hot girls flittering by.

There were a few very beautiful new girl, pretty face, all natural boobs and butt, perfect smooth light skin. Bagged 2 girls before going home about 8:30. Checked out other bars but only HK and Chavelas had hot girls.

Had huge, fresh, sweet oyster, half dozen for $5, at Mariscos el Danmos on Constitucion, out on the sidewalk with free, unlimited view of street girls hehe. Impossible to find such fresh oyster in Califonia. Shrimp coctele also very good with large shrimp in salsa and hot sauce. The bro had a chicken nacho for $3. On Liberty path near the Arc, a few bars have $1 beer and 3 tacos for $1, damn good deal and fun to sit out in the path. They also grill seafood outside. Man, delicious.

Weekend is coming up. Anyone want to go to have some sexy fun with hot girls and fresh, spicy, delicious food?

[Sosa23]

I tried a range of restaurants on recent trip, but favorite by far was La Espadana. About a 8 min uber from Hotel Ticuan. I actually ate there twice in four days it was so good! Maybe the best Mexican food I've ever had, and I live in a major US city. I ate like a king both nights, and with 10% tip still only spent $25 per night. No English menu, so either know some Spanish, or put the translator to use. Also, I found the restaurants in that area to be much better overall than those in the Ticuan to Zona Norte area. Also a quiet respite from the craziness for a few hours a day. Enjoy!

[MemoeNasty]

Funny that I spotted good old Luke in the Chicago Club a couple of weeks ago. In person he's a big not fat dude. I guess the camera do add 50 pounds to a person. Jorge has his big giant face posted everywhere in Tijuana. Hope he doesn't try to clean up the Zona Norte.

I watch Luke's videos and have checked out a few live streams. He shows his face and puts all his personal info out there. He even puts his cell phone number out there so you can call him if you want. This is different from other ZonaTubers who just walk around with hidden cameras violating people's privacy. My issue with him is sometimes he goes on and on about how much money he makes or how many girls he fucks. I'm always skeptical about someone when they start bragging about money and at the end of the day the girls he fucks, he pays! That's not saying too much. I think as far as zona norte content goes, he's probably the best on YouTube right now. Maybe useful for someone who's not a regular to the zona. Moe.

[Jackie888]

Zona Norte "UNESCO's heritage site"! Hehehe that's good! I guess Jorge and the camera man are afraid to film in Zona Norte. But also this series is for PBS in San Diego. In Zona Norte on You Tube the number one reporter is insider Luke Powell link to his videos https://www.youtube.com/watch?v=vsLiQzpvNWU.

Funny that I spotted good old Luke in the Chicago Club a couple of weeks ago. In person he's a big not fat dude. I guess the camera do add 50 pounds to a person. Jorge has his big giant face posted everywhere in Tijuana. Hope he doesn't try to clean up the Zona Norte.

[Captain Solo]

For guys who like light seafood snacks before drinking and cavorting with hot chicas in the bars, tt's a small place on Constitucion South of the alley and the terrible Chinese restaurant Fuhao, closer to calle 1, across from hotel Korea. He serves delicious, fresh, high-quality seafood in generous portions, much better than La Perla and the 2 stands on Coahuila.

Half dozen raw oyster, clam or cockles on the shelves, 75 pesos or about $3.80.

Shrimp coctele mediano 90 pesos or $5, a globe full of large fresh shrimp in salsa, lime juice and hot sauce.

3 fish tacos for 90 pesos or about $1.50 a piece, large fresh deep-fried fish with salsa and cheese sauce; 3 shrimp tacos for 120 pesos or $2 each, large fresh shrimp.

He has a small fridge of cold local beers, like Tecate. We bring our own favorite beers and just tip him. You can sit at tables on the sidewalk with a gaggle of street girls waiting nearby, or inside the now-closed Kentucky Fried Chicken. We usually come here to use the restroom right after arriving in Tijuana, then have some fresh seafood snacks before hitting the bars. Recommended.

[Travv]

One night in Mexico in 1943, at the Victory Club restaurant in Piedras Negras, some USA Army wives showed up hungry. Unfortunately, the kitchen had closed. The women were visiting from Eagle Pass, Texas, a few miles across the border, and though the story's not clear on why exactly they were in town—some accounts say they were shopping; others say they were there to get drunk on chicos, blackberry tequila cocktails that were trendy at the time—what is known is that the maître the' that night was fast on his feet, nimble enough to run into the kitchen and throw together a snack: fried tortilla pieces topped with melted cheese and cold, pickled slices of jalapeño.

The man's name was Ignacio Anaya. His nickname was Nacho. When the ladies asked what the dish was called—presumably because they liked it, why else inquire?—Ignacio replied, "Nacho's especiales."

Many years later, a bronze plaque honoring Anaya was placed in town, and the dish named for him is enjoyed worldwide. I've eaten them in at least half of our 50 states, never mind in France, South Africa, and a small ski resort town in northern Japan. People are frequently surprised when I tell them how nachos began. Some expect a quaint peasant narrative from deep in Mexico. Others can't believe "cheese on chips" warrants a birth certificate in the first place. A Mexican improvisation for American palates—as an origin story, it's pretty much the definition of Tex-Mex, or should I say Mex-Tex? In any case, nachos were born, and they've been mutating ever since.

Nachos are my favorite meal. I've eaten them for as long as I can remember eating. In the week and a half it took me to write this story, I ate them three times. If nachos are on a menu, I order them. The fact is that between a great plate of nachos and anything else, I'm not much interested in the anything else.

I credit my parents. We didn't eat much in restaurants growing up, but if my sister or I got a good report card, the family went out, and the student got to pick the destination. I liked Benny's. It was a dive bar near the train station where my dad caught the express each morning, commuting to New York City from Connecticut. The bar was reliably good for depressing lighting and aggressive substance abuse. And until my last visit—Benny's closed a few years ago—the nachos were prime.

But Anaya's recipe is considered traditional, sacrosanct, perhaps blue-blooded in its austerity: shards of fried and salted corn tortilla, melted Wisconsin cheeses, jalapeños. Typical modern variants include condiments like pico de gallo and sour cream, not to mention those trays of chips with warm Cheez Whiz in bowling alleys. "Gourmet" nachos can be found bearing hollandaise sauce. When home cooks photograph their "dessert nachos" for social media, are nachos even a dish anymore, or are they a formula—I. E. , stuff with other stuff piled on top? Formulas have a way of inviting deviation. One night last week I ate out in Murrells Inlet, South Carolina, and on the menu of this seafood joint were "nachos" made from wonton crisps, topped with ahi tuna. (I didn't order them.).

If nachos aspire to be anything, it may be the sandwich, minus its dignity. After all, you can't have a sandwich without at least a slice of bread, just as nachos without chips would be. A mess. Sandwiches deserve their prestige. The category rests on its canon. Classics like the tuna melt, the PB&J, the jambon-beurre. For the nacho, several well-known iterations do appear consistently. For example, the real deal, Ignacio-style, my favorite, with single chips individually treated, prevalent in Texas and better restaurants nationwide (including Chili's, incidentally). What I call "The Molten Pile" is better known, ubiquitous in college towns, ski towns, every town, and more likely to be bad than good. Sometimes it's downright gross: scoops of sour cream that smother, chips turned gluey from too much cheese. I've developed survival tactics for lands unknown—I request all condiments on the side and no lettuce, no olives. Still, more than once I've sent back a plate for being cold and submerged in salsa. The truth is, for many people, line cooks included, nachos are garbage food, populist calories for drunks; they just don't deserve care. . .

Americans tend to Americanize. Put a sausage in a roll, it's a hot dog, end of story. In the case of nachos, though, thanks to Anaya and those Army wives, the dish was created for the American palate from the start. But that wasn't good enough. Like with everything else we say we value as a nation—internal combustion engines, human rights—we tinker endlessly. Sushi nachos. Christmas nachos. Chips with cinnamon and sugar, topped with caramel sauce. But evolution doesn't always mean progress. Natural selection includes fits and starts. In the case of nachos, I want to celebrate the original, a snack actually born out of necessity. Homemade chips. Real cheese. Briny, spicy jalapeño slices. As a culinary formula, it's as perfectly coherent as a BLT, a Coca-Cola. And it doesn't require a ladle. I can't stop the future, so I celebrate the past. Nachos may be a humble snack, but their start was profound."

Saveur.

Rosecrans Baldwin.

[StRobert]

Jorge should do a video about the famous taco stands on Ave. Coahuila in La Zona Norte, complete with many Mexico's traditional putas bars, the sound of happy and fun music, sight of beautiful young women and the sexy scents of their perfumes.

Then Jorge should sit next to HK's strip stage, looking up long sexy legs, hot crotches and big, bouncy boobs, and order Azul's world's famous rib eyes or skirt steaks. Make sure he orders medium or well done to prevent diarrhea, and the steaks cut up so he doesn't have to tear into them with his claws and teeth.

Calle Coahuila is Mexico's famous landmark and a UNESCO's heritage site.

Zona Norte "UNESCO's heritage site"! Hehehe that's good! I guess Jorge and the camera man are afraid to film in Zona Norte. But also this series is for PBS in San Diego. In Zona Norte on You Tube the number one reporter is insider Luke Powell link to his videos https://www.youtube.com/watch?v=vsLiQzpvNWU.

[Captain Solo]

Jorge should do a video about the famous taco stands on Ave. Coahuila in La Zona Norte, complete with many Mexico's traditional putas bars, the sound of happy and fun music, sight of beautiful young women and the sexy scents of their perfumes.

Then Jorge should sit next to HK's strip stage, looking up long sexy legs, hot crotches and big, bouncy boobs, and order Azul's world's famous rib eyes or skirt steaks. Make sure he orders medium or well done to prevent diarrhea, and the steaks cut up so he doesn't have to tear into them with his claws and teeth.

Calle Coahuila is Mexico's famous landmark and a UNESCO's heritage site.

[StRobert]

"Taco Alley & Steak" in Tijuana. New video from the "Crossing South" series. Jorge visits Taco alley and Palominos restaurants and consumes Black Onyx steak for USD 45. Here is the link to the video https://video.kpbs.org/video/taco-alley-steak-g9cqoo/.

[Jackie888]

Can someone recommend a good takeout for Carne Asada steak? I'm looking to pick some on the way back every time I'm down here.

[One Eyed Man]

She has a cool site. I think I watch Tijuana food channels more than any other youtube channels. But her next video was about the Torta. Am I missing something because I usually skip the torta sandwich?

That video talks about a torta and a special taco at that Tio Pepe place. Both look incredible. Anybody been there?

[Jackie888]

Pati goes to Tijuana: https://youtu.be/RV1XmVZr_Vw.

She has a cool site. I think I watch Tijuana food channels more than any other youtube channels. But her next video was about the Torta. Am I missing something because I usually skip the torta sandwich?

[The Cane]

Pati goes to Tijuana: https://youtu.be/RV1XmVZr_Vw.

[Captain Solo]

Took an Uber ride with 2 wingmen to Churras do Brasil's original location at the Hippodromo mall Thursday night 8 PM.

There were 10 parties ahead of us, so we had to wait out in the cold air at balcony with gas heaters. Fortunately a few parties canceled so we were taken to a table out in the balcony. The air was chilly.

The salad bar was fresh with lots of good fresh veggies. We were served lots of cuts of meat, including filet mignon and picanha, top sirloin with fat cap, but most were dry an dtasteless. Meseros wheeled out a slab of roast beef on a cart. It was about 1/4 the size of Mr Pampas' roast beef for lunch time, and it was dry, tough, tasteless. I would avoid Churrass and go to Mr. Pampas just for its tender and tasty roast beef.

With Mon-Thursday discount it costed about $14 each for food and $2 for a premium beer, not a bad deal. My wingman liked the place and would bring his friends next time, but I would recommend him to go to Mr. Pampas instead.

[Artisttyp]

I was at Hotel Nelson and had their Super Torta. It had carne asada, ham, cheese, and an egg. Plus lettuce, tomato, and guacamole sauce thrown in. Great meal. All for 85 pesos.

This is a great sandwich chain in Tijuana. Highly Recommend if you feel like a torta.

https://latortaplaza.com