Reno, Nevada area 2019 (various eateries)

Reno may not seem like a destination for food lovers, but I was very impressed with everything I ate on this recent trip. The variety of ethnic influence, quality of ingredients, Nevada-proud local-ism and atmosphere of each location gave all my senses new and wonderful information to process. I would happily come back again and again to check out all that Reno has to offer.

Here are some of the things I've enjoyed.


Honey Bakery
403 Keystone Avenue, Reno, NV
A small family owned and operated Chinese bakery with goodies galore. During my 15 minute wait for my savory items that were being steamed to order, I observed many patrons stopping by just for bubble tea and milk tea made with fresh fruits. I opted for the dim sum items, which were all fantastic.



Pineapple Bun. Fluffy and soft on the inside, this bun is named for the pattern of the topping and does not actually contain any pineapple. The contrast of fluffy inside and the sweet and crumbly texture on the outside made it a delight to eat.

Shu Mai. One of my breakfast favorites, these little pork and shrimp packets were savory and had the perfect soft texture with notable chunks of meat. Perfect for one big bite, these can be eaten as a small snack or as part of a larger meal.

Har Gow. My other breakfast favorite, these are filled with snappy shrimp and tender bamboo. The wrappers are a bit translucent from the starch and they have a wonderful chew. The filling was seasoned just right and also made for a fantastic one bite.

Carlilos Cocina
415 S Rock Blvd., Sparks, NV
The namesake on the defunct neon sign says "Landrum Cafe", but the food served at this 25-seat diner is all Carlilos. The large portions of vibrant plates stick to your ribs all day long and the Latin flavors that taste like home cooking provide that comforting feeling. The affordability of the meals and friendly service are also noteworthy.


Breakfast Burrito. House made chorizo, scrambled eggs, cheese, onions, tomatoes, rice and beans were stuffed into this grilled flour tortilla. The amazing thing about this burrito was the topping. Whatever they were not able to stuff inside was placed on top along with fresh avocado, enchilada sauce and cilantro. Grilled potatoes were also served on the side as well as a pickled jalapeno. Savory, saucy and satisfying.

Chilaquiles. Using fresh corn tortillas, these were "fried" on the griddle before it was mixed with sauteed onions, enchilada sauce, scrambled eggs, then topped with cheese, tomatoes, cilantro and avocado. Served with seasoned rice, grilled potatoes, and a pickled jalapeno, this was also a hearty and delicious dish.

Pine State Biscuits
200 S Center Street, Reno, NV
An Oregon staple for more than 10 years from three North Carolina natives, this is the first location outside of the Beaver State. Given how fast this place runs, one may not think that everything is made from scratch. The assembly line style of ordering and the self-serve, self-bused tables keep the prices reasonable and the speed in which biscuits are consumed on high gear. But once you take your first bite, the whole world around you will appear to slow down.
https://www.pinestatebiscuits.com/




Blueberry Basil Poptart. The crust was a bit of a hybrid of pastry and bread. It held together well but also had a bit of that enjoyable crumble. The seasonal filling of blueberry and basil was fresh and substantial. I loved how they let the natural sweetness of the fruit remain. It balanced very well with the sugary frosting and streusel topping.

Fries. It may seem like fried potatoes may not be worth talking about, but it's very difficult to do this seemingly simple food well. These tasted as if they were fried in fresh oil, they were not greasy and they had that perfect texture of crisp on the outside and mash potato on the inside. These were also great dipped into their house made habanero hot sauce.

BBQ Biscuit. Their flaky, buttery, hot biscuit was piled high with house smoked pulled pork, Carolina style bbq sauce and house cole slaw. The meat was savory, tender and juicy, the sauce was balanced with sweet and tangy and the crunchy slaw gave it a great textural contrast.

House-made Habanero Hot Sauce. It's always nice to find a really good hot sauce. If it's freshly made without preservatives, that makes it even better. This one had great flavor, a fair amount of heat (for my taste) and left a nice warmth throughout after each bite.

McIsley. The same buttery, flaky, hot biscuit was loaded with a substantial piece of fried chicken with pickles, mustard and honey. I opted to add a fried egg, which gave it another type of sauce with the runny yolk. The fried chicken was juicy and seasoned well and all the other components balanced this sandwich with sweet, tangy and crunchy.

Bentley Heritage Estate Distillery
1601 Water Street, Minden, NV
I've not seen this depth of commitment and investment in a distillery before. The sheer size and scope of all the areas these proprietors have developed; the lengths taken and care put into each aspect of distilling was very impressive. From restoring and revamping historic buildings to growing their own grain to even building a temperature and humidity controlled aging room. It was clear they take their job very seriously, while still making it casual and comfortable for each visitor. They even have restored classic vehicles around the property, which is a fun area to take a stroll.
https://bentlyheritage.com/



Flight.
Vodka (left). Throwing all the rules of tasteless and odorless out the window, this had actual flavor. Made from oats, this vodka had a silky mouthfeel, a sweet finish and was intended to be a sipping vodka.
Gin (middle). A forward citrus aroma from lime and lemon permeated the majority of the flavor in this gin. The other accents were juniper, coriander and angelica. A wonderful mix of botanicals as well as a clean, sweet finish.
Aged Vodka (right). This was a very interesting and delicious aged spirit, unlike I've ever tried before. That same silky mouthfeel had some smoky, fruity notes from the Spanish Oloroso sherry oak casks. This made a great old fashioned.

Old Fashioned. Made with their aged vodka, this was everything like an old fashioned and also nothing like an old fashioned. A familiar mix of ingredients with a different taste and mouthfeel. It was lighter, the smoke was more subtle with some of the fruit aromas coming from the house made infused cherry as well as the vodka itself. Clean, balanced and smooth.

That's Amore. Made with their very fine aged vodka, cold brew coffee, gold-dusted raspberry, vanilla syrup, and half & half. This was like an adult cappucino with fruit. The coffee taste was definitely present and the other ingredients were balanced with just enough sweetness to carry me through to the last drop.

Haru
5210 Longley Lane, #500, Reno, NV
In a non-descript strip mall, this was a surprisingly authentic ramen restaurant. Open since 2018, this is a fairly new restaurant with this type of fare in Reno, and the accolades have been nothing but positive since its inception. I was very comforted and pleased by the big bowls of slurp-able noodles and rich broths.




Karaage. Juicy, well seasoned and cooked until just done, these chicken pieces were dredged in a bit of potato starch before frying to get them extra crispy on the outside. The simple condiments of japanese mayo, chili mayo and lemon brought out the savoriness of the meat. The pickled daikon cleansed the palate nicely after all the chicken was consumed.

Galbi. Typically a Korean staple, this was an appetizer-sized portion that had all the right notes of sweet, savory and salty from the marinade. The char also added a nice texture. A nice cut of beef, these were moist and flavorful.

Kuro Ramen. This ramen was made with pork stock and included tender pork belly, a custard-like 6-minute egg, crunchy beansprouts, wood ear mushroom, fishcake, fresh green onion, seaweed and umami-packed black garlic oil. The hot broth was full of savory goodness and every component in this bowl was expertly prepared.







Miso Ramen. This satisfying bowl was made with chicken stock and miso. In the bowl were succulent pieces of pork belly, a perfectly cooked 6-minute egg, beansprouts, enoki mushroom, fishcake, green onion, corn and seaweed. The simple chicken stock was amplified in flavor with the inclusion of miso and as with the previous bowl, each component was well made, nicely presented and delicious.

Overland Restaurant & Pub
1451 US Highway 395 N, Gardnerville, NV
This was a very "western" looking establishment in an historical building originally build in 1902. It was initially used as a meat market, then later used as a hotel, restaurant and pub serving the local basque sheep herding population. In 2015, it was renovated and expanded into the restaurant and pub it is today serving all populations in the Carson Valley area and doling out delicious food and tasty cocktails.
https://overlandrestaurant.com/




The Bee's Knees. Made with gin, honey and lemon, this was a well-balanced cocktail with the right sweet, sour, boozy mix to make my mouth very happy.

Meatballs. Three delicate balls of pork and beef, these were tender, flavorful and everything I want a meatball to be. The savory marinara was rich and well seasoned, and the sprinkle of parmesan over the top gave it a nice salty, cheesy adornment.

Onion Rings. A fantastic beer batter coated these thick-cut rings. Crunchy on the outside and sweet on the inside, these were a great side.

Bison Burger. This was a huge, drippy, juicy mess of a burger (which is a good thing). The bison was perfectly cooked and the tangy and sweet BBQ sauce, crispy onions, crunchy applewood smoked bacon and oozy cheddar cheese added to the glory between the buttery brioche bun.

Condiments for Sausage Platter. I love it when the condiments are specific to a dish and they are served on a separate plate. The cucumber pickles and sauerkraut were snappy and tangy and the mix of yellow and grain mustards added to the diversity of tastes, textures and flavors of the accompanying dish.

Sausage Platter. A hearty plate of calabrese, bratwurst, and chorizo, each sausage was distinct in flavor and texture. They were juicy, meaty and paired very well with the condiments and roasted potatoes.

Key Lime Cheesecake. I thought I was too full for dessert, but the cheesecake called to me. A nice layer of tart lime curd was sandwiched between layers of luscious, rich cheesecake. The berry compote around the plate also added to the balance of flavors on this well made dessert.

Unfortunately, I did not get through my long list of places to try. That only means I will have to come back for a second helping of Reno's delicious eats.

Seasoned Chili Oil (Recipe)

One of my favorite "cheater" secrets is a fantastic sauce, or in this case, oil that can go on anything. Case in point, this seasoned chili oil is one of those save-the-day items that can transform an okay dish into a vibrant and interesting meal. Versatile enough to go from vegetables to fish to any other type of protein, this can be made ahead, in large batches and kept in the fridge for up to one month to liven up a Tuesday night boiled chicken dinner or a more inspired weekend meal with friends and family.


Here's what you'll need:
1/2 cup neutral-flavored oil (eg: Canola, Safflower)
10-15 dried thai chilis, or any other small dried chilies you like
1 tsp. ground red or green szechuan pepper corns (or a mix of both)
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. black pepper
1/4 tsp. salt
2 tbsp. soy sauce
2 tbsp. brown sugar, loose
2 tbsp. finely sliced green onion or chives

Here's what you'll do:
- Pour the oil in a small pot and place over high heat for exactly 60 seconds.
- After 60 seconds, turn the burner off and gently swirl the pot a few times and place on a cold burner. The oil should be warm but not smoking or rippling hot.
- Add all dry ingredients to the oil. There may be some sizzling, which is okay.
- When the sizzling dies down, add the soy sauce and green onions.
- Stir with a metal or wood spoon until all the sugar is dissolved.
- Let sit until cooled, then pour into a glass container with a lid. This can keep in the fridge for up to one month.
- Use cold to season already cooked proteins and vegetables.
- The dry ingredients may settle at the bottom of the oil. Just scoop from the bottom to get some of the dry ingredients along with oil to add to food.
- The example below is some flaked black cod over rice with charred sugar snap peas.
- Enjoy!

Ashland, Oregon area 2019 (various eateries)

As a repeat fan of Ashland, I try to take a trip there as often as possible. My most recent excursion there was during the fourth of July holiday weekend. I visited my usual favorite local eats as well as discovered a few new gems in this nature-focused, friendly little town. Each morning, as I walked from my hotel to the heart of the city, I relished in the gentle perfume of lavender plants that peppered almost every front yard, which made the walk both relaxing and aesthetically pleasing. I was not even swayed by the "large" parade crowd to stay away from Main Street.

Here are some of the things I've enjoyed.


Brother's Restaurant
95 N. Main Street, Ashland, OR
A community-oriented breakfast and lunch establishment that focuses on friendly, down-to-earth service. Operating since 1976, they have become experts at what they do, with support of local purveyors, and offerings of organic, sustainable, hormone and antibiotic free food. The atmosphere is deceivingly relaxed, given most restaurants with this type of quality are more modern in decor and also a bit pricier. This a gem in Ashland.
https://brothersrestaurant.net/



#5 Omelet. Made with ham, green peppers, onions, and cheddar cheese, this was a substantial first meal of the day. The side of hash browns were crispy and the English muffin was toasted until it had that very satisfying crunch.

Breakfast Burrito. A lightly toasted flour tortilla was filled with scrambled eggs, sauteed vegetables, "Brother's Spanish sauce," pinto beans, and jack cheese. On the side were guacamole, sour cream and salsa. The first bite was as good as the last.

Brother's Egg Sandwich. Originally with an English muffin, I asked for a biscuit instead. They happily accepted and the result was a buttery, meaty, cheesy delight. The house made sausage was savory and seasoned well and the baking powder biscuit was flaky and fluffy.

Hither
376 E. Main Street, Ashland, OR
The married couple owners, who've gained experience in New York, San Francisco and Portland, have not only included local, organic food, but also bio-dynamic wine to this enticingly-designed modern restaurant. As a Bay Area native myself, I can see the SF influence in the array of fresh greens artfully plated to look balanced, bountiful and vibrant on the plate. Emphasizing local, craft coffee and cuisine, the price point is still affordable and the atmosphere is still casual enough for the location and the clientele.
https://www.hithermarket.com/



Chocolate Chip Cookie. A nice way to end, or begin, any meal. This cookie had a thin crunchy shell on the outside and was chewy on the inside.

Biscuit Sandwich. This sandwich included a fried egg, bacon, Calabrian aioli and Beecher's cheddar cheese. The added fried chicken made this a heartier meal with mouth-pleasing crunch, followed by the always sought-after yolk ooze. The drizzle of honey also complemented each savory bite very well.

Dutch Baby for Two. A light, eggy pancake was piled with fluffly herbed scrambled eggs, savory, crisp, smokey bacon, local greens tossed in a light vinaigrette and maple syrup. The added fried chicken made the plate an eye-popping dazzle of a meal. Each component was well made and delicious on its own as well as paired with any number of bite combinations.

Honeysuckle Cafe
970 N. Phoenix Road, #104, Medford, OR
A from-scratch breakfast and lunch spot with a casual atmosphere and warm service. They serve breakfast all day on Sundays and also host special dining events from their local food or wine purveyors, offering one-night-only, special menus and wine pairings.
https://www.thehoneysucklecafe.com/



Cappuccino. This might have been the cutest, but tastiest coffee drink I had during this whole trip. Five sips of perfection, this cup was bold and robust in coffee flavor with just the right amount of milk and foam.

Veggie Benedict. A gluten-free version of the breakfast classic. Using two halves of a grilled artichoke atop spinach and tomato slices, the centers were stuffed with poached eggs and doused with hollandaise. Served with pan-seared potatoes, this would be a great choice for the veggie lover.

The Standard Breakfast. This "standard" breakfast was anything but. This plate of delicious morsels was actually quite superlative with the inclusion of sausage patties, a house-made biscuit, two eggs and grilled potatoes. Each item was tasty and satisfying.

Open Faced Breakfast Sandwich. A delicious and pretty plate of food. On the bottom was a toasted and buttered slice of brioche, topped with mixed organic greens tossed in white balsamic, applewood smoked bacon, harissa, one egg my way (poached) and pickled red onions. The grilled potatoes on the side were soft but still retained some texture. Very satisfying and photo-shoot worthy.

Elements Tapas
101 E. Main Street, Medford, OR
Located in the historic "Goldy" building, which was built in 1907, the atmosphere of this establishment takes you back to a time when no one was rushed from their leather-cushioned booth or bar stool. It certainly doesn't hurt that the food and cocktails were on par with the more popular restaurants in the area. The extensive late night menu will also keep you enjoying into the wee hours.
http://elementsmedford.com/



Negroni. Made with gin, Campari and sweet vermouth, this was a well-balanced, mouth-puckering (in a good way) cocktail. In my humble opinion, any bar that can make a good Negroni is a bar worth visiting.

Mojito. A refreshing cocktail made with rum, lime juice, fresh mint, simple syrup and fizzy water. This was thirst quenching and had the right mix of sweet and tart.

Calamari. It's great when you can hear the crunch of food when it hits the plate. Served right out of the fryer, these fresh pieces of squid were lightly dusted in lemon pepper and flour, and served with smoked paprika aioli and a drizzle of aromatic herb oil.

Mushrooms Catalan. Crimini and oyster mushrooms were sauteed in olive oil and garlic, then topped with fresh green onion. Served with fresh bread, these were large chunks of mushroom with a savory and meaty sauce. A very simple dish that was a standout.

Spanish Ribs. The star of the show, these smoked pork spare ribs were tender and juicy with a satisfying crust on the outside. A secret Spanish spice rub gave it a savory flavor and the apricot cardamom glaze was a complete winner. This dish hit all my favorite flavor points with savory, smokey, sweet and sour.

Madrid. Just for some extra salty goodness to pair with fantastic cocktails, this flatbread was topped with Serrano ham, Mission figs, caramelized onions, cheese, hazelnuts and fresh arugula. Another great job with varying textures from the fresh greens and nuts, and touching different taste points from salty ham to sweet figs.

As I check off another great visit to Ashland and the surrounding areas, I can't help but look forward to my next visit. My taste buds will wait with bated breath.

Top Hatter--San Leandro, CA (Contemporary American Fusion)

A modern take on internationally-inspired cuisine, this restaurant is the amalgamation of two food trucks that I dearly loved. Located at 855 MacArthur Blvd., the atmosphere does not necessary match the location, with a well-designed, soothing plant-filled back patio against the backdrop of the 580 freeway in a mostly industrial part of San Leandro. The modern interior is lined with a wall of windows looking out to this peaceful patio. Location aside, however, the quality of food, drink and service puts all minds at ease.

Here are some of the things I've enjoyed.

https://tophatterskitchen.com/



Vesper Shako. A spirit foward cocktail made with Haku Japanese Vodka, Broker's Gin, Lillet Blanc, and orange bitters. This was boozy but well balanced. The floral notes and citrus aromas from the gin and vermouth tickled my nose, in a most pleasant way, with each sip.

Oakland United Hefeweizen. A light, 5.2% abv german-style beer made with 50% malted wheat and 50% pilser malt, German noble hops, and a German yeast strain that produces notes of banana and clove. Crisp in the middle with a short finish, this was a refreshing beer that paired well with the diverse menu.

Oxtail & Grits. The dish that made their first food truck famous, this entree was given an upgrade in size and included creamy, rich grits, sweet roasted carrots, an orange gremolata that was light on the garlic but heavy on the parsley and lemon zest. An absolute winner.

Grilled Octopus. Tender octopus was beautifully plated with creamy potatoes, briny green olives, crunchy pistachio and charred onion pesto. The contrasts of tastes and textures made this a very enjoyable and interesting plate.

Grilled Beef Sausage Bites. Inspired by south Asian flavors of Thailand and Vietnam, these bite-sized morsels of seasoned beef sausage were individually wrapped in shiso leaves, then dressed with fresh lettuce, fresh herbs, scallion oil and topped with peanuts and bacon. The dipping sauce was packed with umami from fish sauce, sugar, lime juice and chili peppers.

Lemon Ricotta Zeppole. These delightful fried balls were so popular, they forced the opening of the second food truck to keep up with demand. The Italian-style lemon ricotta doughnuts were served warm with just the right amount of sweetness and were dusted with powdered sugar and lemon zest. The optional vanilla bean creme fraiche was creamy with a gentle sweetness and slight tang, and the earl grey chocolate ganache was rich and full of chocolate flavor.

Buttermilk Panna Cotta. A lovely presentation of mildly sweet and creamy panna cotta. This was served with crumbles of short bread made from tallow and granita made from grapefruit and nasturtium. The fresh cherries were sweet and the granita was tart. Every bite had a different texture and taste combination. This was a great dessert.

I'm very happy that the food trucks were successful and now I'm very hopeful that the brick and mortar location is successful as well so I can taste these delicious items again and again.

Gluten-Free Breakfast Cookie (Recipe)

As a food lover, I tend to find experimenting with different types of ingredients very fun, interesting and potentially delicious. Although I do not have celiac disease or a gluten intolerance, I have jumped on the "part-time" gluten-free bandwagon and have started experimenting with alternative flours and sugars.

One of the aspects of gluten-free baking, that I have recently discovered, is the extra nuance of flavors and scents of gluten-free flours. Nut flours give baked goods a nice toasty, comforting taste and quinoa flour gives items a slightly bouncy texture and springtime aroma, as well as adding a bit of extra protein. All of this experimentation has led me to believe that gluten free can be tasty and we need to forgive the 1990's and early 2000's for giving us gluten-free baked goods that were crumbly and bland.

My first gluten-free recipe is below. The fruit and seed ingredients can be swapped out for others you may prefer. Chocolate chips or cocoa nibs can also be added, if desired.


Here's what you'll need:
1/2 cup coconut oil
1/8 cup coconut sugar
1/8 cup honey
1 large banana (very ripe)
2 large eggs
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. ground ginger
2 pinches salt
2 cups rolled oats (I prefer organic, which, I think, adds more in terms of texture and taste)
1/4 cup coconut flour
1/4 cup quinoa flour
1/4 cup sliced almonds (or roughly smashed or chopped whole almonds)
1/4 cup dried cherries
1/4 cup chopped dried candied ginger
1/4 cup sunflower seeds

Here's what you'll do:
- Preheat your oven to 350 degrees.
- Add the coconut oil, coconut sugar, and honey in the bowl of a stand mixer. Mix on medium speed for about three minutes, or until emulsified.
- Then add the banana, broken into chunks, eggs, baking soda, cinnamon, ground ginger and salt and mix on medium speed until well combined.
- Then add the oats, coconut flour, quinoa flour, almonds, cherries, candied ginger, and sunflower seeds and mix on low speed until just combined and everything sticks together.
- At this point, you can also add optional ingredients like chocolate chips or other dried fruits or seeds.
- Portion onto a parchment paper-lined cookie sheet by forming hockey puck-sized cookies using an ice cream scoop or a 1/4 cup measuring cup.
- Wet your hand with water and pat down each cookie to smooth jagged edges, if desired.
- Bake for 22 minutes, turning the cookie sheet, front to back, at the halfway point.
- Let cool and eat as needed. These will keep in an airtight container on the counter for up to one week.
- Enjoy!

Kolobok--Bay Area (Russian Soul Food Truck)

I consider myself a pretty good culinary detective. I seek out answers to questions, and in doing so, I usually find acceptable pieces that fit some part of a puzzle. My search for decent Russian food, however, has led me to very few tangible results. After giving up for a few months, this food truck fell in my lap when it stopped by my workplace. The universe works in mysterious ways.

I made a purchase as an afterthought and absently took a bite of a crepe with low expectations. My brain was not able to compute how delicious it was. Once my neurons regained awareness, I did some research.

I was not surprised to learn that both owners were born in Moscow, given their accents. I was, however, surprised to learn of their long culinary history, particularly that of the main chef, Ellen. She acquired culinary training in New York, with years of experience under her belt working for high-end restaurants, and has even fed members of the Warriors basketball team as a personal chef.

The memory of that crepe continues to haunt me, and I have since been hungrily obsessed with their ever-changing whereabouts.

Here are some of the things I've enjoyed.

https://kolobokfood.com/



Piroshki. A bread bun filled with savory mushroom, potato and spices. It was brushed with egg wash and then baked until golden. This was a great appetizer and it would make an easy portable snack.

St. Petersburg Crepe. I was very impressed with this crepe. It was thin, tender and soft with a gentle sweetness that complemented the smoked Norwegian salmon and caper filling. The topping of sour cream and green onion added a nice freshness and creamy tang.

Siberian Meat Dumplings. Cute little dumplings were filled with savory, juicy meat and spices. The side of jalapeno cabbage salad was wilted enough but still had a nice crunch. The adjika, made with three types of chili, coriander, garlic and tomato, was an amazing dipping paste.

Plov. This was a very comforting dish of seasoned rice made with carrot, onion and garlic. The bits of "seven spice" chicken were succulent and tender. The sides of jalapeno cabbage salad and that wonderful adjika gave it a nice complement and contrast of textures. It was savory, the spices were totally infused in the rice and I enjoyed every bite.

I will happily visit this truck again and again. I hope to try their other Russian specialties and I really hope they stick around.

Milohas--San Jose, CA (Colombian Pastry Shop)

Call them empanadas, pasties, or pocket pies. Each one is a pleasure and a gift, as taking the first bite leads to the excitement and anticipation of unveiling what's inside. My travels have led me to venues, small and large, where my eyes gravitate to words or images that may resemble something, anything, in pastry.

I recently discovered this little family-owned Colombian bakery and cafe, located at 4662 Meridian Avenue, that features fantastic empanadas, juices, coffee and other sweet and savory treats.

Here are some of the things I've enjoyed.

http://www.milohaspastries.com/



Guava Finger. Guava is one of my favorite fruits. This pastry had thick guava puree encased in a flaky crust. The size and shape was perfectly portioned to pair with a cup of tea or coffee. The gentle sweetness with the crusty shell was very enjoyable.

Beef Empanada. A savory filling of beef was mixed with onions, garlic and other spices. It was moist without being soggy and the thin, flaky shell was just sturdy enough to hold everything together.

Cheese Arepa. This corn patty was filled with cheese and grilled until golden brown and smelled of toasted cheese. A very nice little snack all on its own or topped with more cheese, meat and pickled vegetables.

Bunuelo. This was a fritter, of sorts. Made with yucca starch, corn starch, tapioca, milk, eggs and cheese, this savory "donut" was crisp on the outside and soft and fluffy on the inside. Slighty salty with well incorporated cheese and a very pleasing spongy texture.

Ham & Cheese Empanada. This was a good portable breakfast pocket. The generous portion of feta and queso fresco were paired with salty, savory ham.

Sausage Finger. Another possible breakfast, or anytime, pocket. The pork sausage encased in this crust had bits of cheese and a nice, salty, juicy texture.

I think this is a great place to sit with a coffee and a few baked goods, as well as a great place to get some take away items that can be eaten right away or warmed in a toaster oven later. For a light lunch, they also have salads, soups and fruit juices. I will be back to try their other offerings.