Probably my favorite happy hour in town. Good prices and great flavors. BBQ bacon wrapped shrimp and a BBQ chicken pizza.
This is one of their special menu items, Pacific Rim Salmon & Shrimp. It’s honey balsamic glazed salmon and shrimp cooked on a woodfire grill and finished with a ginger-soy citrus butter. The salmon was cooked perfect. I’ll definitely be getting this again.
This is a nice taco shop that was very highly reviewed on Yelp. I was in the area and couldn’t resist trying it. Glad I did! Here is their mini taco plate. I chose al pastor. What a treat – with a nice daub of guacamole. Complimented by a great and authentic salsa bar selection. I could definitely eat here more often. If I did though I would unfortunately have to start clothes shopping at the place next door.
A nice little Mexican restaurant that I stopped at in San Juan Capistrano. Here are their shrimp enchiladas. Filled with lots of meaty shrimp spilling out. The chips and salsa (especially the salsa) left something to be desired however.
Here’s my favorite breakfast burrito that I’ve posted before. You know I think bite shots are gross so this time I took one for the team and cut it in half! I normally don’t like to do that to my burritos but I’m glad I did. The pic turned out great. You can really appreciate all the bacon, egg and cheese goodness, enveloped in the warm flour tortilla.
Last time I was here I posted the excellent Lobster Mac. Here’s their Braised Beef Quesadilla. On half-price happy hour special for only $4.50. It’s a typical quesadilla filled with chunks of tender beef, then placed on a fancy rectangular plate and artfully garnished. I get this every time I stay at the Embassy Suites in El Segundo and it’s usually always good. Only once did the beef disappoint.
Another gem in their Hot & Ready line up is the Deep Deep Dish. Two square deep dish pepperoni pizzas side by side. I enjoyed it better the first time we had it. After awhile the extra doughiness wears on you and I found myself looking for a thin crust pie.
This is one of the easiest and best dishes I make. And it starts with leftovers! Whenever we do a large pork butt in the crock pot it starts off as BBQ pork sandwiches. A portion of the tender meat is saved for the next night. After frying up some corn tortillas in hot oil just add the leftover pork to the oiled pan and get it nice, hot and crispy (edges). Add some salsa verde and start building tacos. Typically I would add chopped onion and cilantro with some crumbled queso fresco, but I have to satisfy some picky eaters so I keep it simple.
A Santee institution for many years, Marieta’s Mexican restaurant rarely disappoints. Here is their chile verde. Tender chunks of pork in a rich and hearty tomatillo sauce. Both my wife and son remarked that the pickled red onions looked like worms. I must agree, however it was tasty.