A lot of restaurants are all bark and no bite. They are full of too much hype and not enough flavor. From food trucks to hole in the walls to 5 star establishments, I'm here to answer the question on everyone's mind, "Is it really that good!" I am not an Iron Chef let alone a line cook. I'm just an ordinary girl who loves to eat extraordinary food.
Wednesday, December 22, 2010
When didbecome all the rage? Weren’t they once known as “roach coaches?” Whatever they are doing they must be doing it right because they’ve got people chasing them through town just to wait in line for hours with the possibility that they won’t even get the chance to order. What a waste of time, those people are CRAZY. Well, call me crazy because I became one of them!!!!
Overall the things we ordered from this truck didn’t make the mark. It wasn’t worth waiting 40 minutes in line for. I’d only go back if the line wasn’t long and I would definitely order something completely different, however I would come in with the expectation that it isn't really that good.
While I was waiting in line for The deep fried shrimp, like the ones you can find in the seafood section of your grocer's freezers or any buffet, placed on a dinner roll and topped with a few shreds of lettuce! Definite fail., Ed went to this truck to get their Imperial Wagyu Beef Kobe Sliders but they were all out so he ordered their Shrimp Po-Boy Sliders and the Pulled Pork Sliders. I understand putting twists on foods and trying to "make it your own," but completely disregarding what makes these sandwiches famous is NOT the way to go. The shrimp po’boy was just a
When I think of pulled pork sandwiches, I think soft, tender pulled pork soaked in barbeque sauce then topped with cool coleslaw. Well, when you go to this truck, DON’T think of that. It was basically carnitas on a roll. Don’t get me wrong, I love carnitas but don’t call it a pulled pork sandwich, call it a carnitas sandwich! The fried onion would have been a good compliment to the sandwich if it were executed properly. Both slider plates were so poorly executed that trying a Waygu Beef Kobe Slider didn't seem worth visiting them again for.
The line wasn’t as long all the other lines UNTIL the Buttermilk Truck closed shop. I was really looking forward to their WChampurrado. As luck would have it, they ran out! They also ran out of the sisig and tocino and only the beef steak and adobo were left along w/ a few other desserts. So I was left ordering their Adobo Tacos and Beef Steak Tacos. Mediocre at best.
The adobo sauce was watery and needed a tad more garlic, more soy sauce and it definitely missed the mark with not having the acidity of the vinegar that adobo should have. For the beef steak tacos it was the same story. The beef was tender but again, the sauce was bland. It definitely could have used more lemon and soy sauce. Also, we all know that tortilla, especially when doubled up, can make a taco taste dry. Well, the sauces used to flavor the meat for these tacos were not even to overcome this dry taste, so most of the time all you can really taste is tortilla. However, the thing that annoyed me most with the tacos was the shredded cabbage on top. Tacos don’t always need some type of vegetables on their top. Plus, cabbage has NOTHING to do with adobo or beef steak, so why put it on there?
Ok, since they ran out of white chocolate champurrado so I decided to get the Red Velvet Flan and the Ube Flan. I ordered these desserts without having any idea what I was in store for. I was expecting the Red Velvet Flan to be red and their Ube Flan purple… NOPE. It was regular flan topped on a piece ofand the other was flan topped on a piece of ube cake!
The red velvet cake tasted like it was made from a box and was drizzled with what was probably the caramel from the flan so the flavors didn’t mesh well together. The ube flan was yellowish brown and tasted like banana bread. For those who don’t know, Ube is PURPLE! The flan was good, I’ll give them that. But that’s all about I’ll give them. The only reason why I would go back is to get the white chocolate champurrado.....
Ok, so the White Rabbit Truck actually paid a visit to my area recently. I was in line at 6:20, ordered at 8:05, and got my food at 8:20. Because of all the hype I have heard about their White Chocolate Champurrado, it was worth investing 2 hours of my time to see for myself and my followers if it really is that good. I captilized on my two hour investment by ordering their Sisig Burrito as well as their WChampurrado!! You don’t know how excited I was to taste that bad boy!
Posted by Margarita Vitasa at 11:12 PM
Friday, December 10, 2010
Tony’s Chicago Style Pizza outside of Chicago.” I am a California girl. I have been to Chicago once and refused to eat anything deep dish. I like a crispy, thin crust with fresh toppings rather than a lot of chewy bread and thick crust. The outside banner boasts "Best Pizza in Orange County in 2007". The inside showcased multiple awards. So of course, I had to try what all the fuss was about.. A hole in the wall pizza establishment located in Placentia,CA. . “The Best
Their menu offers a variety of pasta dishes and sandwiches along with their pizzas. The pizzas can be thin, thick or pan crust, stuffed and of course, their famous deep dish. The toppings were nothing out of the ordinary. They have your normal pepperoni, mushroom, Canadian bacon and pineapple, etc.
We ordered the Tony’s Special . If it has "special" next to it, you know that has to be their most popular one. Of course, we got it deep dish style. It has a thin crispy layer of dough on the bottom followed by a thick, crunchy side crust. In the middle of all this are sausage, bell peppers and onions laying in a bed of A LOT of mozzarella and freshly crushed tomatoes.
Posted by Margarita Vitasa at 10:58 PM