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  1. #673

    Even more Paella

    I found a small Paella place that had what I've been looking for. El Arte Paella off Agua Caliente. No seating just take out. Young owner, nice guy. The meal included salad and bread.

    It had a bed of brown rice w peas thrown in and red onions, pollo, big chunks of pork, almejas, large shrimp, bordering on being longestinos, calamari, chicharros, and mejillones.

    I took it to my hotel room and pigged out. Cost 199 pesos.

  2. #672
    Quote Originally Posted by Travv  [View Original Post]
    Fancy a tasty, healthy, high-protein, high-fiber snack that is environmentally-friendly and uniquely Mexican? Two Mexican entrepreneurs, Erika Gil Gutirrez and Magali Daz Garca, are the brains behind Winko, a company that has been selling the crunchy chapuln snacks for the past year. "Mexico has a wide variety of edible insects, and they're also part of our culture. We thought it was a good idea to experiment with them to see how we could offer a product that is healthy, of good quality, tasty and which nourishes. . . People and doesn't just satisfy their craving. . . " Gil said. "Of all the insects we looked at, the grasshopper was the one with the greatest quantity of protein for the lowest cost," Gil said.

    Daz added that satisfying protein needs by eating grasshoppers is more environmentally-friendly than the consumption of farmed meat. . .

    In other news, EU Gives Go-Ahead For Eating Worms.

    In coming months the agency hopes to approve all kinds of other bugs to be sold as meals, including the lesser mealworm, house cricket, banded cricket, black soldier fly, honeybee drone and a type of locust.

    "Currently, the EU is heavily reliant on the importation of feedstuffs, but the disruption in the past few months with the coronavirus outbreak has made it increasingly apparent that we must look to make our agriculture more self-sustainable," he said.
    I tried ground crickets as a post workout protein supplement (I'll try anything once haha). Don't recommend!

  3. #671
    Quote Originally Posted by TomJackin  [View Original Post]
    Sorry to hear that my recommendation went to hell in a handbasket. The menu looks different nowadays; not sure what happened.

    I hope you are still having a great time!
    Thanks Tom, yes I'm still having a good time in Tijuana. Always fun to come here. Plenty to keep me occupied. I think I found a Paella place that suits my tastes. Will report on it.

  4. #670

    Wichos are high-protein grasshopper snacks made in Mexico. . . Bugs, the new fad?

    Fancy a tasty, healthy, high-protein, high-fiber snack that is environmentally-friendly and uniquely Mexican? Two Mexican entrepreneurs, Erika Gil Gutiérrez and Magali Díaz García, are the brains behind Winko, a company that has been selling the crunchy chapulín snacks for the past year. "Mexico has a wide variety of edible insects, and they're also part of our culture. We thought it was a good idea to experiment with them to see how we could offer a product that is healthy, of good quality, tasty and which nourishes. . . People and doesn't just satisfy their craving. . . " Gil said. "Of all the insects we looked at, the grasshopper was the one with the greatest quantity of protein for the lowest cost," Gil said.

    Díaz added that satisfying protein needs by eating grasshoppers is more environmentally-friendly than the consumption of farmed meat. . .

    In other news, EU Gives Go-Ahead For Eating Worms.

    In coming months the agency hopes to approve all kinds of other bugs to be sold as meals, including the lesser mealworm, house cricket, banded cricket, black soldier fly, honeybee drone and a type of locust.

    "Currently, the EU is heavily reliant on the importation of feedstuffs, but the disruption in the past few months with the coronavirus outbreak has made it increasingly apparent that we must look to make our agriculture more self-sustainable," he said.

    "Insects can be produced locally and are a highly nutritious, protein-rich foodstuff that can be produced in high quantities in a small area," he added. . . The craze for eating insects stems from UN guidelines that "promote insects as a sustainable high-protein food. " This is why globalist publications like the Economist have been promoting the idea of eating bugs despite the fact that the kind of elitists who read it would never consider for a second munching on crickets or mealworms. Unsurprisingly, restaurants are not seeing a big uptake for worm burgers, otherwise known as 'bug macs', or cricket based cuisine. . "

  5. #669
    Quote Originally Posted by Phordphan  [View Original Post]
    Thanks. I'll check it out. So much Chinese food in Tijuana is essentially what a Chinese friend calls "chop suey house" food. The stuff we had as kids growing up an an area with almost zero Chinese. Living at the tag end of the San Gabriel Valley now, you can't swing a cat without hitting a Chinese restaurant, many of them extremely good. Which is why I never eat CN in Tijuana unless forced. This looks like a good choice for a special occasion.

    Double thanks for the Annex recommendation. It saved me from asking!
    You Bet!

    They have lychees for desert but they aren't on the menu. Served on ice with grenadine.

  6. #668
    Quote Originally Posted by Artisttyp  [View Original Post]
    All portions can be ordered in 1/2 portions for half the cost. The Sopa Mandarina is exquisite. Better than what I've had in NYC.

    The family that owns it has Chinese / Mexican roots. It is as close to GOOD American Style Chinese that you would find in NYC or London. Not everything is top notch but for Tijuana or San Diego you would be hard pressed to find better.

    The Chans ANNEX in La Cacho is my favorite menu compared to the main location on Sanchez Taboada.
    Thanks. I'll check it out. So much Chinese food in Tijuana is essentially what a Chinese friend calls "chop suey house" food. The stuff we had as kids growing up an an area with almost zero Chinese. Living at the tag end of the San Gabriel Valley now, you can't swing a cat without hitting a Chinese restaurant, many of them extremely good. Which is why I never eat CN in Tijuana unless forced. This looks like a good choice for a special occasion.

    Double thanks for the Annex recommendation. It saved me from asking!

  7. #667
    Quote Originally Posted by BayBoy  [View Original Post]
    that black rice gave me the runs.
    The pharmacies sell a little pill that will clog you up in no time. It won't kill the bacteria but it does help with urgency. Having the runs in Tijuana is a frightening experience.

  8. #666
    Quote Originally Posted by Artisttyp  [View Original Post]
    The Chans ANNEX in La Cacho is my favorite menu compared to the main location on Sanchez Taboada.
    Did you mean Chan's Bistro in La Cacho, or is that a different restaurant?

  9. #665
    Quote Originally Posted by BayBoy  [View Original Post]
    I went over to Lorca Spanish restaurant last night for the Paella meal. It was billed as Arroz Negro, and it was truly black, gooey, charcoaly rice. It got all over my hands, face, clothes etc. Big turn off. Clams and calamari mixed in there but many of the clam shells didn't have any clams in them. Some strips of Calamari. Not many. But I was very disappointed. No salad in the order. Bad Paella experience. Wouldn't go back. Cost 195 pesos.
    Sorry to hear that my recommendation went to hell in a handbasket. The menu looks different nowadays; not sure what happened.

    I hope you are still having a great time!

  10. #664
    Quote Originally Posted by Phordphan  [View Original Post]
    Arroz Negro really isn't a paella. It's made with squid ink, hence the black color and somewhat unctuous consistency. Rarely does it have clams, but it certainly should have squid and, often, shrimp. I've not had the arroz negro at Lorca, but I have had their traditional paella and I'd rate it somewhat better than Chiki Jai.
    I ate squid ink last night! Yes its unctuous consistency. That black stuff is still in my fingernails plus that black rice gave me the runs.

  11. #663

    Tacos El Yaqui

    Best street food in Tijuana Tacos El Yaqui everyone should must try it.

  12. #662
    Quote Originally Posted by Phordphan  [View Original Post]
    Wow. You're not kidding. $7 for a plate of fried won tons? $15 for a bowl of soup? Having said that, the pix sure do look good.
    All portions can be ordered in 1/2 portions for half the cost. The Sopa Mandarina is exquisite. Better than what I've had in NYC.

    The family that owns it has Chinese / Mexican roots. It is as close to GOOD American Style Chinese that you would find in NYC or London. Not everything is top notch but for Tijuana or San Diego you would be hard pressed to find better.

    The Chans ANNEX in La Cacho is my favorite menu compared to the main location on Sanchez Taboada.

  13. #661
    Quote Originally Posted by Artisttyp  [View Original Post]
    Chans is the best Chinese IMO in Tijuana but expensive.
    Wow. You're not kidding. $7 for a plate of fried won tons? $15 for a bowl of soup? Having said that, the pix sure do look good.

  14. #660
    Quote Originally Posted by Hargow20  [View Original Post]
    I tried the Chines place on Constitucion last night. Was fairly disappointing. The orange chicken was okay, but not great. The chow mein was reasonably good. The fried rice was dry and had almost no taste. Would not go back.
    Orange Chicken and Chow Mein? Post again after you're eaten Chinese food.

  15. #659
    Quote Originally Posted by BayBoy  [View Original Post]
    I went over to Lorca Spanish restaurant last night for the Paella meal. It was billed as Arroz Negro, and it was truly black, gooey, charcoaly rice. It got all over my hands, face, clothes etc. Big turn off. Clams and calamari mixed in there but many of the clam shells didn't have any clams in them. Some strips of Calamari. Not many. But I was very disappointed. No salad in the order. Bad Paella experience. Wouldn't go back. Cost 195 pesos.
    Arroz Negro really isn't a paella. It's made with squid ink, hence the black color and somewhat unctuous consistency. Rarely does it have clams, but it certainly should have squid and, often, shrimp. I've not had the arroz negro at Lorca, but I have had their traditional paella and I'd rate it somewhat better than Chiki Jai.

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