Cinco de Mayo celebrations in Old Town

Like so many other food and drink holidays that are celebrated in the United States, very few Americans actually know the significance and history behind these celebrations. I mentioned it before with St. Patrick’s Day and, in my opinion, the Cinco de Mayo celebration has to be next.

Cinco de Mayo, or May 5, commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican war from 1861 to 1867. Interestingly enough, this is a relatively minor holiday in Mexico. It is in the United States that Cinco de Mayo has evolved into a major celebration of Mexican culture and heritage.

The day itself is often mistaken, especially outside of Mexico, for the celebration of Mexican Independence Day. That event was commemorated more than 50 years before the battle of Puebla and is celebrated Sept. 16. The two events are not related in any way.

Cinco de Mayo brings the tradition of parades, mariachi music performances and street festivals to cities and towns across Mexico and the United States. With San Diego being by far the closest neighbor to the great country of Mexico, our Cinco de Mayo celebrations tend to be some of the best.

Now, of course, being a food writer I do get excited about any holiday that surrounds itself with the celebration of food and drink.

If you happen to be celebrating in the city of Puebla, where the actual battle took place, Chiles en Nogada would be the dish that is feasted on. The poblano chilies that make up this dish are filled with picadillo, which is a mixture of ground meat, fruits and spices. It traditionally is topped with a walnut based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag.

Break away from the chips and salsa this week and go stroll down to Old Town and taste some of the amazing Mexican regional cuisine offered there. The traditional tortas and pambazos that you would find in Mexico City will be around as well as the dish called birria (Mexican meat stew) which hails from Guadalajara.

With all this great food to eat, I’m sure you will want to wash it all down with some great drinks. Think out of the box on this day. Try a michelada which is a mix of dark beer, hot sauce, a few drops of Worcestershire, lime juice and salt. A paloma is probably the most popular tequila drink in Mexico and consists of a shot of tequila, three shots of Squirt, Jarritos Toronja (grapefruit soda) and served on the rocks. And yes, it is OK to order a margarita, but order a real one. No strawberries, no mango, no blenders and, most importantly, no Cuervo Gold. All these and more can be found in Old Town.

However you want to celebrate, do it with great Mexican style. Bright colors, bold flavors and strong drinks. Just remember to take a cab.

Ferrari-Carano vineyards

This industry certainly has its perks and tasting great wine is just one. Last week, I had the great pleasure of sailing around San Diego harbor while tasting the flight and library of one of the best vineyards and wineries today.

For more than twenty-five years, Ferrari-Carano Vineyards and Winery has been one of the leading producers of world class wines. With great consistency, year after year their wines continue to win national acclaim. Headed up by Don and Rhonda Carano, their commitment to make memorable wine is evident in each vintage they produce.

Situated in Sonoma, Ferrari-Carano has vineyards in seven locations all through Napa and Sonoma. Their many labels produce grapes from Sauvignon Blanc to Zinfandel. They have reserve and private selections.

On this trip I was able to taste a fleet of their classic wines and a few of the limited releases. One of the more unique wines was one of the first we tasted for the day. The 2011 Bella Luce is a light white wine made with a blend of Chardonnay, Sauvignon Blanc, Muscat Canelli, Gewürztraminer, Viognier and Pinot Blanc. The aroma is fragrant and offers layers of honeydew, lychee, pineapple and white peaches. Casked in 100 percent stainless steel, this wine does not go under malolactic fermentation so it retains its bright color and high acidity.

Probably one of their most famous and widely available is the Fumé Blanc. Now many people get confused about Fumé Blanc as it is not a different wine to Sauvignon Blanc. The word Fumé was first created by Robert Mondavi in 1968 as homage to the French Pouilly-Fumé. It is only in California that you will see a Fumé Blanc produced, as elsewhere it is always Sauvignon Blanc.

This 2011 release of Fumé Blanc brings classic flavors of grapefruit, lemon, lime, with hints of mango and guava. This is a blend of Sauvignon Blanc grapes from various vineyards such as Dry Creek Valley, Alexander Valley and Russian River Valley.

Napa and Sonoma Valley’s are certainly known for producing Chardonnay and Ferrari-Carano produces one of the best. The 2010 release consists of 100 percent Chardonnay grown only in Sonoma. This led to a full-bodied Chardonnay with scents of apples and orange blossoms. Creamy toasted oak notes are blended with flavors of honey and cooked peaches.

One of the most interesting reds I tasted all day was a wine called Siena. A blend of primarily Sangiovese, with a little Malbec and Syrah, this beautifully balanced wine showed perfectly. Flavors of pomegranate and wild berries mixed with spices and cinnamon.

One of my all-time favorite Ferrari-Carano wines has to be the Tresor. Produced in very limited quantities, this limited release wine was inspired by the great wines of Bordeaux. This wine has considerable depth and is skillfully crafted every year. If you can get your hands on a bottle, this is a great one to stash away in the back as it will drink well for 15 -20 years.

All the wines I listed should be available at your local wine shop. Even Ralphs and Vons carry these great wines. If you have problems finding any, you can order directly from their Web site ferrari-carano.com. Treat yourself to a nice glass tonight.

There will always be fundraisers and good causes. When you think about it, there seems to be one for everything. People get very passionate, as they should, about their charities and some industries today even have created their own.

This year, we will celebrate the 6th annual event called Dining Out For Life. This fundraiser involves a huge participation of volunteers, corporate sponsors and restaurants. Dining Out is now produced in 60 cities throughout the United States and Canada and there is no end in sight.

Every year, more than 3,000 restaurants donate a portion of their proceeds from one special day of dining. All the money raised in your city stays in your city to benefit licensed AIDS service agencies. More than 3 million dollars a year is raised, and this year an estimated 4 million is expected, all on just one day of dining.

This is such a great cause and certainly one that is dear to me and several of my friends in the industry. When an entire industry of food and beverage professionals can come together on one day throughout the country, it is truly remarkable. With more than 60 outstanding HIV/Aids service organizations throughout North America, no time is better than now to help support them.

Thursday April 26, make yourself a reservation and you will be supporting this cause by eating and drinking – and we all know how much our community like to do both. Even a portion of proceeds from your drinks at Mo’s and Rich’s that night will go to Dining Out For Life, so drink up.

This week, I had the great pleasure of talking with Ted Allen, who not only is the host of Food Network’s Chopped but, since 2008, is also a spokesperson for Dining Out. Along with fellow spokespeople Pam Grier and Daisy Martinez, they tirelessly get the word out every year.

In my conversation with Ted, I was able to really connect with his passion for this organization. He really wanted to stress the need to continue to support HIV/AIDS organizations. We all see ads in magazines with buff and healthy gay men living with HIV, which is great, but it still is more serious than just taking a pill. As Ted pointed out, the largest group being infected is women of color, so it isn’t just a gay men’s health crisis anymore.

I asked him what he thought of the gay youth of today, as so many haven’t seen or know much about the devastation of the ’80s and ’90s. He said, “There are many great role models today; children and teenagers are able to learn from healthy examples. Neil Patrick Harris, and his gorgeous boyfriend David, are perfect examples.” I couldn’t agree more.

If you look at the last decades, HIV/AIDS has greatly affected the restaurant community. As many know, the food and beverage industry has always welcomed and supported the LGBT community and many of us chose or fell into our career paths because of it. Ted made a great statement that I truly support, as he feels the HIV/AIDS crisis helped fuel the industry. In my closing conversation with him, I asked him what was one thing that he wanted our community to know and he simply said, “You are doing something great just by going … and it doesn’t cost you anything more.”

For more information about Dining Out For Life, visit their Web site, diningoutforlife.com. You can make a reservation and find all the great San Diego restaurants that are participating. With more than 100 places to choose from, and any meal period too, it’s a great cause to come out and support.

In our community, we have all been affected one way or another with the devastation of HIV/AIDS. This one simple day is a time to give back, remember the ones we have lost and loved, and look to the future of finding a cure. We have, as a community, made some great progress in the last several years. With more and more states passing marriage laws and companies recognizing domestic partnerships, we are seeing a better day.

Let’s continue our path of progress and help make the world, not just our community, a safer and healthier place to live. And what better way to do that than by simply doing something we all love to do anyway: Eat and drink.

Maryland-style all lump crab cake

Prospect Street in La Jolla is filled with loads of restaurants and shops. Fabulous art galleries and jewelry shops are nestled between high-end restaurants and hotels. Some of the best views of the ocean can be experienced from these places.

Even though white tablecloth restaurants have seen their day, there are still a few that have survived the industry crash and have come out strong.

Recently, I made my way through one again and the experience reminded me of just how great fine dining can be. There is something so special about starched white tablecloths, crisp linen napkins and a different fork for every course. It really takes me back.

Having an exquisite view from the dining room, Eddie V’s is perched on top of the cove. The interior is done in soft variations of beige and yellow and the two-tiered room allows every table a spectacular view.

The last evening I went, the chef had just received some of the most amazing oysters from Washington state. Rare and not always available, the Miyagi oyster is smaller than its Kumamoto cousin but is explosive with flavors. They were classically served on the half shell with a variety of sauces, although their briny flavor really didn’t need anything added.

Seafood definitely is the key here, and some of the best is offered. The Maine Lobster Tacos ($19) have freshly shucked corn kernels and huge hunks of lobster meat. Roll it all together in the soft tortilla and you have one tasty dish. The Jumbo Lump Crab Cake ($18) is true in its Maryland style and served with a spicy chive remoulade.

Entrées are uniquely presented with the focus on the fresh filets. The evening I was there they had just caught a fresh halibut. It was lightly prepared with simple olive oil and lemon and served in a bowl of tomato broth. Nothing fancy, but it was delicious and I really got to taste the true flavor of halibut.

Just like the halibut, many of the entrées are simple and light. The Jumbo Gulf White Shrimps ($28) are broiled with artichokes and olives and served with a spoonful of pearl couscous. The Pacific Swordfish ($29) is a thick steak-like cut and broiled with crab and avocado. The red chili vinaigrette really gets it going.

For non-seafood lovers, the steaks are good too. Again, staying with the simple theme, you have the option of several different cuts and prices. ($37-$46). In classic steakhouse style, you also have plenty of sauces and side dishes to choose from.

If your pocket book is still able to take a further hit, ask for the wine list. With an impressive selection of wines by the glass, including Kistler Chardonnay at $29, you have quite a large selection to choose from – just not a lot of inexpensive ones.

So, the next time you find yourself wandering the streets of La Jolla, stop into Eddie V’s for a great seafood dinner. Or if you’re on a budget, sit at the bar and enjoy their great bar menu of fresh oysters and raw seafood.

Eddie V’s Prime Seafood
1270 Prospect St.
La Jolla 92037
858-459-5500

P.F. Chang’s Mongolian beef with broccoli

I don’t often write about chain restaurants as I feel that not all of them have what it takes to be in the market with the independents. Most do not have notable executive chefs and menus tend to be set by the corporate office.

During my days as a corporate traveler for hotels, I had the daunting job of being on the road for close to twenty days a month. It was during this time that I was able to try pretty much every national chain restaurant across the country. Some were awful while others raised the bar. Today, though, there is one that stands out among them all.

Started back in 1993 in Scottsdale Ariz., P.F. Chang’s was nothing like its kind. Its concept was a China bistro and it was designed to be a step above the usual Chinese takeout, but yet a step down from the fine dining arena. Succeed they did and now there are more than 200 restaurants in operation in America and selected worldwide cities.

After having dined in thousands of restaurants, the biggest thing for me is consistency. P.F. Chang’s has mastered the art and other large food corporations should really take a look at their business model.

We are fortunate to have several P.F. Chang’s in San Diego and they are all exactly what you would expect.

Now being that they have the same menu in all of their locations, one would think that something is bound to taste different from one state to the next. When I started my study on this company, I chose three items off the menu that I would order in 20 different locations throughout the United States.

I would always start with their dumplings, which come in a choice of pork or shrimp, steamed or fried. The steamed shrimp ones that I ordered were always delicious and come with three sauces. The filling is always rich with tiny bites of shrimp wrapped in a perfectly steamed wonton wrapper.

For my entrée, I have been an avid fan of the wok charred beef. Tender slices of flank steak are combined with mushrooms, leeks, shallots, chilies, garlic and red and green peppers. Offering just the right amount of heat, this dish has to be one of the most consistent I have ever experienced in any restaurant I have ever been to.

This dish is really what made me start this experiment as I thought it would be impossible for them to recreate the exact dish in more than 20 different locations. Happily, I was proven wrong.

With many variables that could cause errors and inconsistencies, I contacted the corporate office to share my results with them and ask for their secrets. I’ve been in this industry a long time, and producing plates that are the same over and over again in even just one location is difficult. To be able to do it in 200 is astounding.

When I spoke with their corporate director of operations, he kindly declined to give me their secret, but offered me a bit of insight into how it is all done. Training was his key point. Their chef’s go through hours of learning how to make the dishes and most importantly are given the tools to train others at their own locations.

This was a true learning experience for me and one that I am glad I was able to do. It certainly makes me look at chain restaurants a bit differently now and I’m happy to say it was well worth the trips.

P.F. Chang’s
Fashion Valley, La Jolla, Chula Vista, Carlsbad

The Smoking Goat: A cozy North Park bistro serving French and American countryside fare.

The farm-to-table concept of restaurants has to be one of the hottest trends out there today. Chefs all over the world continue to market their favorite farms and farmers, and it is not uncommon these days for them to list the places where the ingredients come from on their menus.

If you look around our city you will find a ton of little bistro’s that are perfect examples of this concept. Even some of the larger restaurants have latched on to this idea and are promoting it. Probably the most famous and best example of the genre is Alice Waters’ restaurant Chez Panisse in Berkeley, Calif.

Opening back in 1971, Alice Waters did something no other chefs at the time were doing. She would support her local farming community by purchasing all her goods from them and use only those ingredients on her menus. This revelation took off and it is said she was the birth of this movement.

As I mentioned, we have many restaurants in San Diego that are also part of this movement and have been for some time. In my view, one of the best is The Smoking Goat. Offering an eclectic ever-changing menu, they showcase some of the best rustic fare you will find in this city.

Located on 30th Street, at the corner of Upas, The Smoking Goat is a tiny bistro that dishes out bold flavors. As you enter the small restaurant, you feel as if you entered someone’s kitchen, which in fact you have. The kitchen itself is right there, out in the open, and always bustling away.

As you look around, check out the walls. Planks of light wood are lined up from the ground to the ceiling. The simple fact of hanging picture frames with no pictures is art in itself and the perfect fitting for this place. There is no fuss, just a rustic quality like no other.

One quick warning, make a reservation and go with a small party. Anything six or more will be very difficult for them. They only seat up to 30 people, which is inclusive of a small front sidewalk patio. There have been rumors of expansion to the space next door, but nothing is confirmed.

The menu truly goes with the seasons. I’ve been many times, during all the different seasons, and just by reading the menu, you can tell just how cold or warm it is outside. On my most recent visit, they had just launched the new menu and I’m so glad I got in right from the start of it.

One of my favorite aspects of this place is that the menu remains small. You really see the love and care that goes into each dish as it is prepared. Start with Suzy’s Beet Salad ($9); it is a no-miss. I love beets and these have to be some of the best I have ever had. Perfectly dressed with champagne vinaigrette and peppery arugula, this was an expertly matched dish.

Thankfully, the menu includes Escargots ($7) and these are classically prepared with garlic parsley butter and served with a chunk of crusty bread.

The Cast Iron Duck Breast ($26) was crispy and juicy. It just could not have been a better dish. Braised red cabbage and spring vegetables did justice to the duck, but finishing the dish with a huckleberry gastrique really knocked it out of the park.

I urge you to go and experience this true farm-to-table restaurant.

The Smoking Goat
3408 30th Street
San Diego 92104
619-955-5295

St. Patrick’s Day is one of those holidays that is uniquely celebrated with food and drink. Every year it comes round, people line up outside bars and restaurants so they can start drinking and eating the day away. It is a remarkable sight and every city does it differently.

In San Diego, we of course have the Gaslamp as our go-to party spot for holidays such as this. For 17 years, the San Diego Gaslamp Association has been throwing a huge party, appropriately named Shamrock. Almost every bar, club and restaurant in downtown participates with specials on food and drink.

This year it is sponsored by Jameson Irish Whiskey, so expect to see oodles of people doing Jameson shots. Shamrock is a huge drinking fest with a ton of live music and dancing. It is the second largest party, after Mardi Gras, held yearly in the downtown area and all the proceeds go to benefit the Gaslamp Quarter Historical Foundation.

This is a fun party; however it is loaded with a lot of very drunk people. This year Miller Lite is providing a free shuttle service from downtown to specific sections of town.

I often wonder just how many people actually know anything about St. Patrick’s Day, other than just an excuse to get incredibly intoxicated. It is a day that is celebrated throughout the world and not just in Ireland. There, the festival, and drinking, begins in the early morning.

The day itself is to honor St. Patrick, who actually was kidnapped at the age of 16 from his home country of Great Britain and forced to be a slave in Ireland. According to the tale, he heard voices and he confessed that God spoke to him and told him to escape from captivity, board a ship on the coast, and return to Great Britain.

Upon his return, he joined the church and studied to be a priest. He once again was called back to Ireland and returned as a bishop. It is said that he used the shamrock as a teaching tool to explain the Christian doctrine to the Irish people. He was highly regarded in the church and died March 17. Since then it has become a day to celebrate his life.

Consuming copious amounts of alcohol and food was not the original point of the day. In fact, it was only when the day started to be celebrated in America that it became known as a drinking day.

Be prepared to see corned beef and cabbage everywhere. Every Irish pub in town will have a version and some are very good. Check out The Field and Blarney Stone in the Gaslamp. Both offer great authentic Irish dishes.

For the drink portion of the day, make sure to drink a few pints of the famous Guinness. It is a heavy stout with bitter qualities, but it is delicious. Most people actually don’t know this, but it is a very low alcohol drink. On this day, there are more than 50 million pints served across the world. That’s a lot of beer.

Just remember to enjoy this Irish celebration with all your family and friends. It definitely is a holiday to share with others.

In the ’90s from Seinfeld to Friends, coffeehouses were all the rage.

Today, although television has gone more reality, coffeehouses in our own reality still exist in full force. In San Diego, every neighborhood has one of their own. They are all unique and offer a variety of styles and I love to support their individualism. We all know that Starbucks rules the coffee world, with stores on almost every corner, in almost every city, throughout almost the entire world, but they lack the charm and character that you will only find in a classic neighborhood coffeehouse.

For most writers, including myself, coffee places have become our offices.

Through the decades, coffee shops typically have always been gathering places for starving musicians and artists. How the coffee beans have turned. Walk into any coffee shop around our city, and you’ll find grad students prepping for the bar exam, writers working on articles and graphic artists designing on their Macs. These days every coffeehouse is loaded with a new kind of clientele.

I spent a good six months checking out various coffeehouses around our city.

Lestat’s is the best, and it is where my friends, more often than not, find me. Their two locations, Park Boulevard and Adams Avenue, are both great but Park is my favorite. Both are done in a gothic style and aptly named after the elusive vampire.

The tables are somewhat randomly sited throughout the coffeehouse with a large comfy couch placed at the front. If you have your dog with you, relax on the sidewalk patio which is always filled with interesting characters – canine and human.

The coffee is just delicious, particularly their specialty blends. I love that all the drinks are made right in front of you with no pretentiousness. The display cases are filled with freshly baked muffins, Danish pastries and a wide range of cookies.

Lestat’s is one of the only places in town where you can get a vegan dessert. The savory items on the menu are just as good as the sweets and they offer freshly made soups every day. If you hit Lestat’s when it is the broccoli and cheese soup, you hit gold.

The baked turkey and Swiss is sinful and delicious. A classic club sandwich is served in four cut stacked triangles and all sandwiches come with a gourmet bag of chips and a sour pickle. If you are more heath-conscience, try one of the salads laden with dried fruits, nuts and other delicious ingredients. Not only is Lestat’s open for breakfast, lunch and dinner, but they are open all night too, 24/7. When you’re burning the midnight oil, like many of us do, this is a great place to chill out and relax. I love the vibe of this place. Everyone is welcome here and the no-attitude flavor really shows through.

Lestat’s Coffee House
3343 Adams Ave.
San Diego 92116
619-282-0437

Lestat’s On Park
4496 Park Blvd.
San Diego 92116
619-501-6638
Lestats.com

Food trends are something I have seen and written about for years. You have your fads of what’s hot every year and what’s not. Some of the biggest I can remember are the explosion of sun-dried tomatoes on every menu, cosmo’s on every bar and the use of exotic fruits in every sauce made.

There is one fad that I have yet to see go away, and for good reason. Olive oil is said to be the best oil for your health. It contains a wide variety of antioxidants that are not found in other oils. There has been a great amount of research done proving that the consumption of olive oil can provide heart-health benefits such as cholesterol regulation.

To this day, 75 percent of the world’s production of olive oil is produced in three countries. First is Spain, second comes Italy and third is Greece. The other 25 percent is a combination of Australia, New Zealand, South Africa, Argentina and Chile. Even in America the states of Arizona, California and Texas are producing and bottling the stuff.

Similar to wine, there are regulations when it comes to the production, bottling and labeling of olive oil. The difference stems mostly from the acidity level, which is what drives the taste.

Extra-virgin comes from virgin oil production only and contains no more than 0.8 percent acidity. It is said to be the best, offering the most flavor and taste.

I could go on and on about the history and laws of olive oil. But thankfully I don’t have to. Pop down to Seaport Village and head into the amazing Seaport Oil & Vinegars. With a huge selection of some of the best I have tasted, you really can get an idea of the differences. Their selection of flavored oils is unmatched to anything I have seen.

They have fresh fruit extra-virgin olive oils from all over the world, including some made right here in California. I’ve been to a lot of specialty food stores in my days, but the quality found in those stores is unremarkable. Every olive oil that I have purchased, or given as a gift from Seaport Oil & Vinegars has been really amazing. If you think that all olive oils are the same, I urge you to run, not walk, to Seaport Oil & Vinegars, and educate yourself on the world of olive oil flavor.

The infused oil’s are also an interesting section. I was very skeptical when I saw oil infused with blood orange. After tasting, the explosion of flavor made my mind go crazy thinking of just what I could cook with this. Sure you will find your rosemary and garlic infused, but they go beyond that, far beyond. Cilantro and roasted onion was another favorite of mine. I added it to a recent salsa dish that I made for a dinner party and every guest asked me for the recipe.

Not only can you get a plethora of oils here, but vinegars are not to be forgotten. Gorgeous balsamic’s are carried here. Aged, infused and even white balsamic’s are available. Sometimes aged balsamic vinegar can be a bit pricey, but trust me; it does make a world of difference.

As fads come and go, the one true staple that has held on for centuries has been olive oil. When you go to Seaport Oil & Vinegars, you will know why. Pick me up a bottle while you are there; I love gifts from this store.

Seaport Oil & Vinegars
809 W. Harbor Drive Suite G, San Diego, CA 92101
619-232-6096
seaportoilandvinegars.com

Sliced Ibérico ham by Jamones Fermín

The definition of tapas according to Wikipedia is that they are a wide variety of appetizers or snacks in Spanish cuisine. They have become a popular style of dining and now you see tapas in so many restaurants, not just in Spanish ones.

I love the idea of tapas dining. It is great with groups of people and foodies alike. You get the opportunity to taste many different flavors and fill up on small plates of all kinds. It’s a way of dining that I wish more people would embrace. It’s healthier, more fun and certainly more adventurous.

Recently I got my fix of Spanish culture and was delighted that I did. Barcelona is perhaps one of my favorite cities in the world and we have a little piece of it here in one of the most obscure and secretive locations. Hidden behind a row of tall green bushes, Costa Brava is quietly nestled on Garnet Avenue in Pacific Beach. It is very true that if you didn’t know this place was there, you’d drive right by it, and that is just a shame.

The decor is classic with deep rich wooden chairs, chunky tables and white adobe walls covered with paintings of Spain. Gorgeous skylights let the light in during the day and the moon shines through at night. There are two outdoor patios; one in the front that is scattered with a few tables and one in the back that is largely party-oriented with big tables all around.

Now, if you are not familiar with the tapas-style of dining, this is a great place to break you in. The staff is incredible with genuine and friendly attitudes to help any diner, pro or not, through the large menu. Don’t get overwhelmed by the wealth of dishes. They are small, and this is all about the marathon; take your time.

The menu here is traditional and divided into cold and hot. All the classics are there, as are all my favorites.

On the cold side, Salpicon de Mariscos ($8.95) is a marinated seafood salad. Calamari, scallops, mussels, clams are marinated with just the right amount of acid and herbs. Champiñones a la vinagreta ($3.95) is for any mushroom lover. I think I counted four different varieties of mushrooms in the tangy marinade.

Alcachofas con jamón ($5.95) are artichokes with ham. Chunks of Serrano are paired together with simple steamed artichoke hearts. This dish is about just letting the flavors speak for themselves.

Over on the hot side the choices are just as endless. Cocido de Alubias ($8.95) is a white bean stew with chorizo. This is something I could have eaten an entire pot of on a cold San Diego night. Gambas a la plancha ($8.95) are whole shrimp, salt crusted and then grilled. These are not for the faint of heart as they will come to the table with their heads and shells on. Once you dissect them, the moist meat just melts in your mouth.

The Choricito Frito ($6.95) is probably something you won’t see too often. Simple sautéed chorizo with garlic gives a spice that is great with a nice hunk of bread. Pimientos de Piquillo rellenos ($6.95) is also a great bread accompaniment. Tri- colored Spanish piquillo peppers are roasted and drenched with thick olive oil and garlic. Trust me, you will sop the oil up with your bread.

I literally could go on and on. That is one of the great things with tapas and this restaurant: You will never get bored. Even the wine list is amazing and, my readers know, I don’t say that often. Be prepared, you will not find any California chardonnay on this list; it is Spanish wines only, and good ones.

Make the journey to PB and find Costa Brava. You all should thank me as I really did hesitate to write about this restaurant, for one good reason: I didn’t want to let the secret out.

Costa Brava
1653 Garnet Ave.
San Diego, 92109
858-273-1218
costabravasd.com