Jubba Restaurant -- San Jose, CA (Somalian cuisine)

East African cuisine is becoming more prominent in the Bay Area, and one notable eatery is located at 5330 Terner Way. The location has ample parking, due its proximity to a train station and has casual indoor dinning or take away options. The wait may be a bit lengthy, but it's definitely worth it for these flavors. 

This family owned and operated restaurant is a bit low tech, with no web site of their own, but can be found on normal online ordering platforms.


Here are some of the things I've enjoyed.

Chapatti side. This was an extra side order. I was very happy with this, because this was a very delicious rendition of this type of flatbread. This dough included layers of oil and flour, which makes for a flakey bread that falls apart when ripped. It worked very well with the meat dishes for an extra kick of carb.

Sambusa. A deep-fried pocket of minced beef, green onion and an aromatic array of spices, which included cumin and garlic. This was a crowd favorite. Incredibly savory, well-balanced flavors, and a fun to eat appetizer that made my mouth very happy.

Chicken Suqaar. It was fun to see the dishes prepared in large woks, which allowed for frequent tossing and enrobed each dish in a wonderful smokey aroma. This was chicken sautéed with bell pepper, onion, and spices. The herb chutney, lemon wedge and yogurt that was served with it added zest and balance to this savory chicken.

Sports Plate. A sizeable combination of two meats (we opted for goat and beef), plus seasoned rice, salad and the zesty yogurt and herb chutney. The goat and beef were tender and succulent. The spices of garlic and cumin played very nicely in the dish, and everything mixed well together with the rice and side of chapatti.

This place has been on my mind ever since my first experience. A large order of sambusas would be a perfect game-day food addition. Just in time for football season. 

Belize, Central America 2023 (various eateries)

Belize produces staple products enjoyed globally, such as sugar, citrus and bananas, but the local staple food I enjoyed there made it well worth the visit. The small population of about 405,000 people in a country roughly the size of the USA state of Massachusetts, made for a relaxing trip, full of slow food, slow drinks and slow fun. One of the most widely eaten dishes would be beans and rice, which I never got tired of eating, as it was as delicious as it was simple.

One of the other main foods that I did not realize I would enjoy so much was the local, freshly pressed tropical fruit juice. This was available in some grocery stores, without any preservatives, as well as the restaurants that cared enough to make this fresh every day. I greatly appreciated this extra effort for these juices.


Here are some of the things I've enjoyed.




A calm photo to put you in the right state of mind.

Happy Ranch Club
PH3F+435, Unnamed Road, Santa Cruz
This was a small restaurant off the side of the road, with tables and seats inside, as an option. Many of the fantastic local restaurants were off the side of the road. I would not hesitate to visit one of these, nor did I have any gastrointestinal issues afterwards. The service here was personal and friendly and the cost of a sizeable meal was much less than at any of the restaurants in the main tourist location of Placencia.


Stewed Chicken Plate. This was our first real meal in this lovely country. The chicken was tender, slow-cooked with onions, tomato, chilis and an array of spices. The rice and beans were flavored with the cooking liquid from the beans. The plantain was sweet and soft and the cabbage, carrot and beet slaw was fresh, citrusy and crunchy. 

Stewed Pork Plate. The same lovely sides as the chicken but with hearty, fried pork ribs. These were a bit more toothsome than the chicken, but packed a wallop of flavor from the spices. I was very happy with both dishes. 

RumBum

Mile 15.2 road to Placencia (16.617094, -88.353388) Casa Chachalaca Placencia
This little restaurant on top of stilts was within biking distance from our hotel, so it was the most conveniently located local restaurant. It also happened to serve excellent food and juice, so we were more than happy to take a bike ride a few times to this quaint location. The stilts held a little balcony area, which lent a nice scenic view of the small-town road as well as the trees all around while we dined. 



Watermelon & Orange Juice. Freshly squeezed by hand was the order of each day. I thanked the proprietress for her daily efforts and purchased extra juice to go. The watermelon was sweet and fragrant, the orange juice was perfectly balanced with a more complex citrus flavor than what we get in the USA. Plus the green rind of the ripe orange was an amusing mind-bender. 

Lime Juice. This became my favorite type of juice throughout the entire trip. I'm not sure what variety of lime this was, but it was naturally sweeter than limes I'm able to buy in the USA. The juice was mixed with just enough sugar to cut the tang, but still had a very refreshing sour taste. I have never been so hydrated on any of my other travels. 

Breakfast Burrito. The burritos in Belize seem to be all open-ended, which I didn't mind, and they did not contain any extra starchy fillers like rice. This hand-made tortilla had a bit of heft and chew. Made with flour, water, baking soda and salt, this is still a texture of tortilla I have not come close to replicating at home. The simple egg, bacon, beans and cheese filling was comforting and tasty. The pico de gallo and fry jacks (fried tortilla) on the side made for an extra carbo-loaded, hearty breakfast.

Belizean Breakfast. Another simple breakfast of eggs, beans and bacon, but with that fantastic tortilla on the side. For some reason, these same ingredients tasted better than the ones I can make back home. It is said that atmosphere affects your perception of taste. Vacations make everything taste better, but I'm sure the type of eggs and produce, mostly grown organically in Belize, make a difference as well.

Nachos. A familiar dish, but with Belizean ingredients. The house-fried chips were topped with lettuce, beans, cheese, jalapenos, sour cream, and added optional shredded chicken. These were crunchy and satisfying with the mix of creamy, spicy, fresh and savory.

Black Dinner. This was a special of the day. I was intrigued by the name and it turned out that the color comes from black "achiote" chili paste, known there as "recado". This type of paste is made from non-spicy chilis that are toasted until charred, then ground until a fine paste. The aroma and flavor of this dish was superb. It was full of carrot, cabbage, vermicelli, a whole chicken drumstick and hard-boiled egg. It was very savory, complex, spiced but not spicy and filling, as it was served alongside rice and beans. 

Southern Highway Snacks & Cafe
QJX9+QW, Kendal
I was in awe of how much delicious food came out of this tiny little shack on the side of the road. If there was not a sign that indicated what it was, I would have passed it by without a second thought. The proprietress did not speak English, but I managed, since the words for the menu items were in Spanish and my Spanish is excellent when it comes to ordering food. Just like the other restaurant locations, there was no real address, but if in doubt, follow one's nose.



Chicken Tamale. This may have been my favorite tamale I've ever eaten in my life. That's not to say I dislike all other types of tamales. I love them all, but this had a beautiful, mottled mix of plain cooked masa and cooked masa with a red recado. The texture of the masa, since it was long-cooked, had a very soft, custardy silkiness. It was moist, flavorful from the recado and inside each tamale was an entire juicy chicken drumstick with the bone. I can imagine this was time-consuming to prepare, as each component required separate preparation and then all were skillfully combined, wrapped in banana leaves and steamed. I greatly appreciated the effort, and I enjoyed every bite.

Shredded Chicken Burrito. Another example of a dish that was prepared without any shortcuts. The tortilla was hand-made to order and then it was smeared with stewed beans, and chicken. The simple filling was succulent, filled with umami from recado and the homemade tortilla melted my heart. I was only able to make it to this location one time, but I will definitely look for it again during a future visit.

Rum. Less than $1 million worth of rum, produced in Belize, is exported to the USA. As much as I feel that is a shame, I'm also happy that the local folks are able to keep and enjoy some of their best products. It also makes any rum I bring home, from my travels, that much more special. The rum would also be a major pull for me to return to this lovely small country, just so I can stuff my suitcase with each visit.

Tiburon Rum. This un-aged, clear rum was very easy to drink and versatile. The initial flavor was mild, but finished with a gentle sweetness, which was a bit softer than most other types of rums. This would make a great sipping rum or something with ice and a splash of citrus.

Travellers Rum. This was one of the more affordable and widely available varieties while in-country. It was found at many local grocery stores. It had more of a buttery, caramel sweetness with notes of burnt sugar. I enjoyed this with ice and fresh pineapple juice and would not hesitate to get more next time I'm in Belize.

Che'il Mayan Chocolate Factory.  

I am always happy to support local farmers and the farms in Belize produce amazingly delicious fruit, vegetables and protein that I enjoyed on a daily basis. This "factory" is a working farm that provides tours and produces small amounts of organic cacao. Every part of the chocolate growing process is hand produced with minimal machinery, so the word "factory" does not quite fit. There is a lot of effort and craftsmanship involved with making chocolate and I can appreciate all the extra hard work to produce something most people take for granted, but enjoy every day. The small store sells their own chocolate products, and I was more than willing to spend a few dollars for these amazing products.

https://belizing.com/Cheil-Mayan-Chocolate-Factory/

Cacao Powder. This is the essence of chocolate without any of the cacao butter or fat. I have already used this for chocolate cookies and the aroma and flavor is very complex and balanced with a bit of bitterness and fruitiness.

Cacao Nibs. These are the un-ground chocolate bits inside the cacao pods. I use these in my homemade granola, and they add a lovely crunchy, coffee-like note to my daily breakfast. 

I tend to tell people I go shopping for groceries, rather than souvenirs, whenever I travel. I'm usually met with laughter, but it's 100% true. The products I'm able to find outside the USA just seem to taste better and make me feel like the dishes I cook at home become more elevated with these ingredients. I look forward to my next trip to Belize, and I will be making my shopping list in advance.

Black Tea Coffee (Recipe)

An accidental discovery has become my new favorite beverage for these hot summer days. Two of my favorite caffeinated beverages has always been coffee and tea (black and green) and sometimes I make multiple batches of each in advance of the week. As I don't like wasting, I may add a previous batch to a new batch. But after pouring, what I thought was leftover black tea (but was actually coffee), into my newly brewed black tea, I realized my error, but decided to try it anyway. 

I was amazed that I was able to distinctly taste the individual coffee and the individual black tea in each sip. After adding sweetened condensed milk, additional goat milk, which is normally my milk of choice, and ice, I was even more impressed. I also learned, after the fact, that a version of this drink is a staple Hong Kong style breakfast beverage. For those who are interested in mixing it up sometimes, this may be one of the simplest recipes to do just that. 

Here's what you'll need: 
1 cup brewed coffee (use a preferred brewing method, but the stronger the better)
1 cup strong steeped black tea (English breakfast works well; use at least 2 tea bags or 2 tbsp.)  
1 tbsp. sweetened condense milk or a preferred sweetener
Additional preferred milk if desired
Ice

Here's what you'll do: 
- Mix the coffee and tea together in a larger pitcher and give it a swirl with a spoon. More or less of each is okay; feel free to play around with the ratios.
- Pour into a glass filled with ice.
- Top with more milk and/or sweetener, as desired.
- Enjoy!

Pig Iron -- Templeton, CA (American Bar & Grill)

For inspired American fare, this spacious and welcoming spot fit the bill for my recent visit to the area. Located at 508 Main Street, this historic building had charming characteristics, such as the tall wooden booths in the bar area, a large stone fireplace in an airy, window-filled dining room, and solid wooden floors. Mixed into old-world ambiance were modern conveniences, friendly customer service, and unpretentious, delicious food.

https://www.pigirontempleton.com/

Here are some of the things I've enjoyed.




Dry Martini. This was a very generous portion, which I had no complaints about. It was made with Brokers Gin and a whisper of vermouth. It was ice cold, well balanced, and aromatic with a touch of brine from the olives. Every sip worked like a charm. 

Mai Tai. Made with Plantation 3 Star Rum, Ferrand Orange Curacao, lime juice, Giffords Orgeat syrup and a topper of Goslings 151 Rum. This was also well-balanced, zesty enough from the lime with just enough sweetness to enhance the caramel notes of the two different types of rum.

Pan-O-Rings. A whole pan of these rings was definitely worth getting. Superior crunch was applied to the outer coating of these onion rings, with the very nice, sweet onion inside. The ranch dressing tasted house made and the ketchup added nostalgia. As someone who normally skips the onion ring order, I'm glad I did not pass these up.

Scotch Deviled Eggs. An interesting rendition of one of my favorite foods (eggs), and a mash-up of two of my favorite dishes. I loved how this dish included three halves, rather than the typical two from other establishments. The "deviled" version of these eggs gave the flavor of added tang from some vinegar and made it feel more substantial. The edible flowers and fresh chives sprinkled on top also made for a very nice presentation. 

Stone Fruit Caprese. Local fruit and vegetables prevailed and were highlighted in this dish. A beautiful plate of sweet, juicy heirloom tomatoes, pluots and plums were enhanced with the addition of fresh and savory house made pistachio pesto, creamy Di Stefano Burrata and a drizzle of a balsamic reduction. The blend of these flavors made my mouth sing.

BBQ Dinner. The meat options were either tri-tip or ribs. Tri-tip was chosen during this visit and it did not disappoint. It was oak smoked, juicy, hearty and flavorful. Perfectly medium rare with a nice spice rub on the crust. It was served with house made BBQ sauce ("sticky sauce" was the other option) that was a bit sweet, a bit tangy and all wonderful. The sides of Rancho Gordo Vaquero beans were also well prepared and could have been eating on its own. The fresh cabbage slaw was crunchy, well seasoned, and did a good job of cleansing the palate. The Templeton Toast, similar to Texas toast, (the other option was Jalapeno cheddar cornbread muffin) didn't make it into the photo due to the size of this meal, but it was buttered and provided a nice sauce-swiping finisher.

Fried Chicken Sandwich. A juicy piece of chicken thigh was breaded and fried until very crispy. This was then smothered with crunchy house cabbage slaw, tangy house pickled cucumbers, chipotle aioli and encased in a buttery brioche bun. This was enough for two meals and hit all the flavor and texture categories. 

For a small town outside of Paso Robles, Templeton has charm, character, nice people and good food. This little city is increasingly becoming one of my go-to stops when in the San Luis Obispo area and Pig Iron is a restaurant that I will happily visit repeatedly. 

Yeti Restaurant -- Glen Ellen & Santa Rosa, CA (Indian & Nepalese cuisine)

Inspired by the regional cuisine of Northern India, Southern India, the Punjab region and Nepal, the dishes at this establishment wake up the palate with explosive flavors. I have been privileged enough to have visited both locations, and they are equally delicious with plenty of free parking available at each site. 

The scenic, woodsy location in Glen Ellen is at 14301 Arnold Drive and the larger location, with a buffet option on certain days, in Santa Rosa is at 190 Farmer's Lane. 

The service and seating are pleasant and comfortable, and the decor was a feast for the eyes. I have visited Nepal and India in past years and some of the art pieces were similar to things I brought home from these far away locations. The food and the decor made me feel very welcomed and relaxed.

https://www.yeticuisine.com/


Here are some of the things I've enjoyed.




Plain Naan. Even though it's in the name, I would say this was not "plain" at all, but quite flavorful on its own. Speckled with dots of nigella, this naan was served hot, with billows of steam escaping when torn apart. There were some crusty parts and some soft parts, and the size was large enough to serve a whole family. A must have with the meal.

Samosa. House-made puff pastry filled with potatoes and peas. The shell was flaky and crispy without being too hard. The potato and pea filling was seasoned with fragrant cumin and other spices. I was also very impressed by the fresh garnish. This was so fresh, I ended up eating it as a side salad with some of the tamarind and mint sauce served along with these delightful parcels.

Chicken Momo. These golf-ball sized dumplings were filled with juicy ground chicken, cilantro, turmeric and other spices. One order included six, they were served in a bamboo steamer basket, and arrived at the table piping hot. The house-made wrappers had just the right amount of chew and were just the right thickness to properly hold all that lovely filling. These were some of the best momos I've tasted, since traveling to Nepal.

Vegetable Momo. Another delicious dumpling dish, this one filled with wilted cabbage, carrot and cilantro. The veggies were nicely seasoned with spices. I would even say they were juicy and just as tasty as the chicken filled dumplings. The fresh garnish added an extra side salad for me as well. 

Trio of sauces. This was not a separate menu item, although I almost wished it was, as I wanted to order pints of these to take home. These came with our order of samosas and momos. The green was the fresh and fragrant Somname mint chutney, the red was a spicy, but fruity and flavorful chili sauce and the brown was a sweet and mild date chutney. All very delicious and all used up by the end of our meal. 

Tandoori Chicken. This was almost a whole chicken that had an overnight marinade in yogurt, ginger, and garam masala, which is a mixture of several different spices. This was then roasted until smokey, tender and with bits of char from the hot tandoor. The sizzling plate presentation gave out great aromas and a spectacle of sounds that made my mouth water. Each piece of bone-in chicken was juicy, perfectly seasoned and spiced just right, and the vegetables on the bottom had a nice char where it touched the sizzle platter.

Saag Gosht. Chopped chunks of lamb were slowly stewed with fenugreek, fennel, onions and garlic. It was then finished with fresh spinach and topped with cilantro. A wonderfully saucy and mildly spicy dish, this paired very nicely with the rice and naan. 

Saag Paneer. A thick and hearty stew of rich and creamy spinach with cubes of house made farmer's cheese. This cheese was squeaky like cheese curds but dense and hearty like halloumi. This version was a bit saucier than other versions I've tried, but it tasted very complex. It had a depth of flavor, as if it was cooked for hours by someone with an experienced use of aromatics and spices. Spooned over rice or naan, this was one of my favorite versions of this dish that I've tried. 

Lamb Shank Curry. I was pleasantly surprised to see two pieces of tender, falling-off-the-bone shank in this dish. Other restaurants usually just offer one shank. The sauce in this dish was fantastic. Slow cooked with tomatoes, onions, ginger, chili and cardamom, the sauce really made this dish shine. 

Kashmiri Pulao. Given the levels of flavor and texture of this bowl of what seemed to be simple rice, it was a side dish that could have been a meal on its own. This saffron rice included roasted nuts, dried fruit, fresh fruit and peas. It was very fragrant, each piece of rice remained separate. This was also a deceivingly large portion, given the shape of the vessel it was artfully served in. 

It's a shame this restaurant is a bit of a drive for me, but I will happily travel the distance for these flavorful dishes. 

Jora Peruvian Food -- San Jose, CA (Peruvian cuisine)

This type of cuisine is the perfect mashup of Latin, Asian, European and African influences, cooking techniques and spices. I very much enjoy the variety of dishes and preparations of their staple ingredients: corn, potatoes, quinoa and legumes. This type of cuisine has been gaining in popularity over the last few years in the Bay Area, and I'm happy to support another inspired location. Found inside the San Pedro Square Market at 192 W. St. John Street, this is a small stand next to other inspired eateries, for those who enjoy variety.

https://sanpedrosquaremarket.com/jora


Here are some of the things I've enjoyed.

Empanadas. Each order of the "meat" version included one beef and one chicken. The beef, hand-sized pocket, had minced beef stewed with minced onions and seasonings. It was saucy and satisfying, and all encased in a tender crust. The chicken pocket had shreds of chicken with a gravy-like sauce of bell peppers, garlic and onion. These made for a nice snack later on in the day after a quick toast in the oven.

Shrimp Causa. The foundation of this dish consisted of a potato "cake" mixed with aji amarillo, a fruity chili that is not too spicy and yellow in color. The potato tasted moist, light and sweet and fell apart with each stab of my fork. The topping consisted of chopped shrimp, tomato, cucumber and hard-boiled eggs coated with an herby house-made mayo. This was a cold dish that had various textures, a wonderful mix of fresh and zesty flavors that was refreshing and satisfying without being heavy.

Lomo Saltado. This was a great version of fusion cuisine. Influenced by the many Chinese in Peru, this dish is typically cooked, very quickly, in a wok. This version included juicy pieces of beef tenderloin, red onion, green onion, tomato, aji amarillo, potato fries, fresh cilantro, lomo sauce (which is a soy-based sauce), and it was all served with white rice. All the flavor notes were a hit with this dish. A little sweet, a little sour, but all savory and delicious.

Aji de Gallina. This is a typical Peruvian chicken stew with double cooked chicken. The chicken is first boiled until shred-able, then it's stewed with pureed bread, chicken stock, aji amarillo peppers, garlic and onion. The thick stew is served with boiled potatoes (hidden underneath for a starchy surprise), olives, hard-cooked egg and steamed rice. One might think the chicken would be dry from the double cooking, but it was tender, and the rich, but light, sauce coated every shred very nicely to add flavor and a silky texture. Since bread was used as a thickener rather than cream or butter, this was a hearty dish without that weighed-down feeling.

Alfajores. Generally speaking, these are probably one of my favorite types of cookies in existence. These in particular were specially made for Jora. The cookie part is made from flour, starch, butter and egg. The combination of these ingredients makes them flaky and forms a delicious cookie paste as it's chewed. The dulce de leche in the middle added a toasted milk flavor, with just enough sweetness, that warms my soul and brings a cookie-crumb laden smile to my lips.

Aji Sauce. Aji Ricoto is a chili sauce that is frequently used in Peruvian cooking. Similar to the Aji Amarillo chili, but a slightly spicier version. As this sauce was available for sale in jars at the time of my visit, I absolutely took the opportunity to take some home.

I hope this stand remains for the long haul. High-caliber Peruvian food is not so easy to find in the Bay Area, especially at this, more affordable, price point. There are plenty of imitators that do not do it justice, but this place is not one of them. I would say Jora is a gastronomic wonderland, and I am happy to play here any time. 

Joyful Dim Sum Bistro -- Fremont, CA (Chinese brunch)

This small, family establishment has only been around for about a year in the Tri-City area, but it's developing a good following of people who enjoy authentic and handmade dim sum. Located at 129 Anza Street, it's a bit of a drive for me, but well worth it for the quality, consistency and tasty selection of all my dim sum favorites. 

True to authentic and "old school" dim sum purveyors, there is no web site; at least not yet. But they do have some online ordering options, and they are written about on other social media sites, which can be found via a simple search. 


Here are some of the things I've enjoyed.

Xiao Long Bao. These have a flavorful broth on the inside, and in my humble opinion, is the best part. I try to enjoy every drop of that savory, collagen-rich broth. The minced pork inside is juicy and tasty as well. The wrapper is a little thicker than what I would prefer, but I will give that a pass, as this is a very difficult dumpling to master.

Chicken Momos. These pan-fried dumplings were reminiscent of the Himalayan variety. The presence of turmeric and chili spices enhanced the flavor of the chicken and vegetables. This is something that is not on a typical dim sum menu, so it was a nice treat. 

Chicken Feet. One of my favorite items. This simple looking dish is actually very tedious to prepare. These flavor-packed bones are stewed until tender, then flash fried to create the puffed texture and then braised again in a seasoned soy and garlic sauce. I am a fan of this rendition. Some people may not understand the appeal, but it's one of my childhood nostalgic foods, and the joy is in all the work of eating around all those bones.

Shiu Mai. A very delicious open-faced dumpling with pork, shrimp, mushrooms, and topped with fish roe. Filled with juicy umami and chunky, but tender texture from all that surf and turf goodness.

Har Gow. Usually a hit with everyone who enjoys shrimp, these had fresh, snappy shrimp that were seasoned to perfection. Steamed until the starch wrappers were chewy and translucent, these are also one of my very favorites.

Baked BBQ Pork Buns. A yeast-risen, buttery bread filled with saucy BBQ pork, then baked until golden. These particular hand-sized buns are then glazed with some honey for an extra shine and sweetness that pairs very nicely with the savory and sweet BBQ pork. Since these are great with a cup of milk tea or coffee, I saved these for snacking and for a quick breakfast the next day. 

Baked Egg Custard Buns. A light, airy bun that is topped with a custard and baked until the bread is golden and the custard topping is flakey and a bit crumbly. This bun has no filling, but the custard on top is a bit sweet and has a satisfying texture. This is another great treat with a cup of milk tea or coffee.

This has become my regular, local spot for dim sum. The small menu and to-go options make it an easy choice to fulfill any dim sum cravings.