I'd usually laugh at the idea of people paying money to learn how to make tamales (no need for moolah, people--just hang out with Mexican women come Christmas Eve), but the event that Slow Food OC is hosting is worth it and muy cheap. From their recent newsletter:

Learn how to make your own tamales in this informal and delicious presentation. Ms. Lilly Garo will show us step-by-step how to make sweet and savory tamales, a seasonal treat from our latino heritage in Southern California. We will be sharing a meal based on our class preparations, and all participants will be able to take home tamales for their holiday celebration. Cost is $5.00 for Slow Food Members and $15.00 for Non-Members. For reservations, please contact events@slowfoodoc.org or call Stephanie at (714) 910-4295. Please RSVP by November 30. Event will be held at Spurgeon United Methodist Church, 1025 W. Memory Lane in Santa Ana.

I know the above email said to reserve by yesterday, but I'm sure they can still sneak in a soul or two. More importantly, why haven't you joined Slow Food OC, part of the Slow Food movement that seeks to relocalize cuisine and make it more delicious?

I am not sure why they always seem to come in twos.

This week, both Ajisen Ramen and Greek Islands debuted.

Ajisen was already doing decent business at 4 P.M. yesterday,  attracting a few looky-loos like myself. Greek Islands, on the other hand, was not.

It remains to be seen how Greek food will be received by the same crowd that still converge upon 85 Degrees C in droves, but their menu looks to be a much needed change of pace for the Asian-leaning plaza.

Besides that, Irvine needs a good place for falafel, which Greek Islands has on its roster.

Although I haven't tried Ajisen, their prices worry me. None of their ramen bowls retail below $7.50. Most hover at $8.50 or $9.75.

You can still get a medium bowl at Santoka -- the revered favorite around these parts -- for about $6.99 (last time I checked).  But during times like these, when people are more likely to resort to Nissin's Cup Noodles or Maruchan's Instant Lunch for their ramen fix (can't beat its 30-cents-per cup), today's going rate for restaurant ramen will be tough to swallow for most.

Of course, Ajisen's broth won't be loaded with MSG and their veggies won't be freeze-dried.

Also, they're open until 10 PM most nights, and 11 PM on the weekends, which are optimal noodle slurping hours. 

I have scanned and made Ajisen's menu available for you to peruse in case you're already more than halfway into your Costco-sized pallet of instant ramen and craving a proper bowl:

CLICK HERE FOR PAGE 1.

CLICK HERE FOR PAGE 2. 

Before The Food Network came along , there was Martin Yan, Jacques Pepin, Tommy Tang, Jeff Smith (a.k.a. The Frugal Gourmet) and of course, Julia Child. 

Don't get me wrong--I like Mother's Market, our homegrown Whole Foods. I make it a point to support businesses that subscribe to the principles of the Slow Food movement--we all are sinners (except for the do-gooders at Avanti Cafe), so I understand slip-ups or exceptions occur from time to time. But I was still surprised when I saw Cacique cheese on the shelves of Mother's location in SanTana amongst organic, fair-trade offerings. I'm very familiar with the brand, having eaten the queso fresco my entire life because Mami conditioned me to eat every meal accompanied with a thick slab of the wet, creamy cheese. But there's nothing organic about the cheese--doesn't say anything about the website or the packaging. Perhaps Mother's figures its hippy-dippy clientele base will mistake the cheese for a vintage fromage?

Mother's definitely doesn't offer Cacique to attract more Mexicans. The price I saw yesterday was $5.95. At Northgate Supermarket, just a couple of minutes away on Fourth Street, the same wheel of Cacique was going for $4.49, almost a buck-fifty less. I don't mind paying more cash for organic, fair-trade stuff that tastes better than its mass-produced peers, but I also don't appreciate ripoffs. Get on the Mexican ball, Mother's--and, while you're at it, fix the spelling errors on the sign hawking cactus. In Spanish, it's nopales, not napales--and in English, it's cactus, not catus.

Is corporate America trying to fleece me (more on this later), or have they stopped caring? Wait...I think I just answered my own question: It's both.

Take a look at the packaging on this packet of Capri Sun. The word "flavor" appears four times, which in itself is overkill when you think about the information that was left out (again, more on this later). And "Fruit Flavored Water Beverage"? Unless it's alcoholic, I find the use of "water beverage" redundant.

This, again, is a product made in America, by Americans. It's not a case of something being lost in translation.

And then there's this part: "Wild Cherry: Flavored with Other Natural Flavor". The circular logic makes me dizzy. If you're not using cherry as a flavor, why not just name it after the flavor you ARE using.

Now, I wouldn't normally write a diatribe over the word choice on a kid's beverage, but the fact that they used all that space and lettering, but still FAILED to tell me that the drink uses Sucralose as a sweetener? THAT'S unforgivable.

Again, I'm no food prude. I don't need all of my produce to be organic or my meat to be free-range, but I do consider Sucralose (otherwise known as Splenda) to be an artificial flavor. Yet, still it says "No artificial colors or flavors" and still it says "Wild Cherry: Flavored with Other Natural Flavor".

The makers of Capri Sun need to learn this word: "Diet".

Stylistic note: photo is not of Taquerias Guadalajara, nor is Calvin pissing on a location. He's pissing on the logo of the Chivas, the Guadalajara-based soccer team whose colors and goat mascot Taquerias Guadalajaras uses for promotions. Chivas pelan.

For years, Taquerias Guadalajara was the pale runner-up to Taquería de Anda, the homegrown OC taco empire. But, as I noted earlier, Taquería de Anda's quality has fallen as precipitously as its prices have increased, leaving Taquerias Guadalajara prime to capture the crown of OC's best taco chain. But, as I always note, I cannot in good conscience ever recommend folks to spend more than a buck on a taco--it's a sin as cardinal as charging for chimichurri. I don't care that Taquerias Guadalajara's tacos are pretty damn good--not too small, with a well-cooked tortilla housing perfectly charred meat. $1.39 for this taco ain't worth it.

However...for the past couple of months, the location on First Street in SanTana has offered diners a bargain--tacos de carne asada or al pastor for 89 cents Monday through Thursday from 3 p.m.-10 p.m. This, amigos, is a deal--one of the best remaining for a full-sized taco in la naranja. Even then, I don't think enough people are taking advantage of the bargain; recently, they printed little cards with a laughing, leaping man under the headline (in Spanish): Crisis Special!!! Laugh at the Economy but with a Full Gut. Could it be because a much-better deal is next door?

Taquerias Guadalajara, 1904 W. First St., SanTana, (714) 547-7515

On word that Carm's Coneys shuttered and Opah teetering on the brink, here's a bit of good news -- an update on the Beard Papa's post from last week:

Our tipster, NP, writes in that Beard Papa's in MainPlace has reopened, saved from oblivion by new owners.

He writes:

"What an odd turn of events! As of this morning (Nov 21st 2008) the Main Place Beard Papa's is open again."

"From talking to the employees they did shut down and it was to be a permanent closure however they have a new owner who reopened this week"

"So let's hope they stay open this time."

So you just heard about a vegetarian turkey from Matt Coker, how about an Indian one?

No, not the "Indians" who joined the Pilgrims for dinner in story of the first Thanksgiving. The real Indians! The ones the European mistook the indigenous inhabitants of America for.

Think about it: Indian cooks already do a mean chicken with their tandoor ovens. Why not turkeys?

That's exactly what Clay Oven in Irvine has done, and has been doing for the past 12 years.

Their turkeys are roasted inside a traditional barrel-shaped hot box to a glossy shine outside, moistness inside. The birds sell for $54.95 each. One will feed six amply.

It's stuffed with spiced basmati rice and stripped of its skin before cooking, so it's lower in fat.

Cranberry sauce? They've got you covered there, too: Its included in the form of a chutney.

The catch is that you have only until Tuesday, November 25 to get your orders in. Pick up your bird on Turkey Day between 9 AM and 3 PM.

Clay Oven, 15435 Jeffrey Rd., Irvine, (949)552-2851

Believe it or not, the Native Foods vegan restaurant in Costa Mesa bustles during the Thanksgiving season, offering a birdless (and delicious) alternative to the traditional turkey dinner. Many OC vegans and vegetarians – and the families that enable their madnesses – order gussied up Tofurky dinners. For fancy-pantsier palates, Native Foods sells the all-organic "Native Wellington": a puff-pastry stuffed with Native Seitan, kale, portobello mushrooms, orange glazed yams, stuffing, caramelized onions and served with shallot mushroom gravy. It costs $54, serves six and arrives frozen; just bake ‘em for about an hour. You can order them through the restaurant or online here.

Many families – or loners – who do not welcome the post-dinner kitchen mess choose to eat at restaurants, and Native Foods’ booths are as jammed as those places that serve turkey, ham and all the trimmings. In fact, for the fourth annual Thanksgiving feast, the Irvine-based Native chain’s “chef executive officer” Tanya Petrovna has whipped up a menu of Native Wellington with Mushroom Shallot Gravy, Willy's Wheatberry Waldorf Salad, Gorgeous Green Salad with Maple Glazed Pecans and Pomegranate Pearls, Polenta Terrine with Butternut Squash and Pumpkin Seed Pesto, Garlic Roasted Mashed Potatoes, Seared Green Beans with Browned Panko, Native Stuffing, Fred's Fabulous Cornbread and Cranberry Orange Relish. Just reading that induces a L-tryptophan coma, but the Natives advise saving room for the dessert tray loaded with Pumpkin Pie with Whipped Creme, Apple Hazelnut Streudel with Vanilla Creme, Sam's Cheesecake with Blueberries and Chocolate Tofu Love Pie. The cost is $45 per person ($20 for children under 12) and if you want your family to sit together it’s best to make reservations for between 2 and 8 p.m. at (714) 751-2151. Otherwise, you’ll have to fight it out for space at the constantly turning over community table for singles and walk-ins.

The restaurant is at the Camp (across from the Lab) at 2937 Bristol St., Costa Mesa. A location also opened recently in Aliso Viejo at 26705 Aliso Creek Road. Call them at (949) 831-1926 for reservations or to order meatless chow.

And know that somewhere a turkey thanks you.

Back in the early nineties, the Alberto's empire stretched far and wide, a success story that began in San Diego, built upon hefty burritos filled with nothing but carne asada steak and guacamole. Then something happened. Rumor was that in-fighting fractured the cohesion.

Soon some Alberto's turned rogue. I remember the one I'd been going to, in La Habra, became a Molcasalsa. Others redubbed itself with a few extra letters or a few less. Albertito's, Alerto's, Rigoberto's, Alberta's, and that's just the one's I remember off the top of my head. Some weren't even affliated with the original. But if the name sounded similar or had a "-Berto's" suffix, then you can bet they made that same burrito.

A few of the knockoffs and rogue stores have actually evolved to become popular local staples. I'm an Alerto's fan myself.

Now, in what used to be another Mexican restaurant (that I can't remember the name of), Alberto's returns to Santa Ana at the corner of Edinger and Grand. This ups the number of Alberto's in OC to about five (at my last count). And yes, this one's got that carne asada burrito, too.

Well, it's finally happened. When I thought there was no possible way that IKEA could improve upon the price it charges for their egg-bacon-potato $0.99 breakfast plate -- see my review HERE -- they've gone ahead and done just that: IT WILL BE FREE!

At least for one day. And not coincidentally, it will be the most important day for retailers like IKEA: November 28th. "Black Friday".

None other than my friend and informant Brekkie Fan broke the news to me. And if you know Brekkie Fan, you know she loves her breakfasts! I mean, it's IN HER NAME!

She writes:

"Free + breakfast = Yay! I know you've done the 99 cent brekkie, and so have I. It's worth paying the actual buck, but for free? Even better.

CLICK HERE, and SCROLL TO THE LAST PAGE FOR THE COUPON

Remember: you heard it here on Stick a Fork In It first, before you'll hear it everywhere else! And from who?! Our trusty informant: The BREKKIE FAN herself.

I reported on this before, but this is the week that Veggie Grill's Irvine Spectrum location is opening. More specifically, this Friday, November 21st. They had a preview night dinner that I couldn't attend (darned pesky day job!), but our buddy DanGarion of Eat in OC did!

To see what he saw and ATE for free, click HERE.

This story is just bizarre, but what do you expect from Indiana?

Barricades blocking off access to the shopping center on North Michigan Street from the Taco Bell parking lot will stay up-at least for now.
On Wednesday, Taco Bell Manager Marsha Humphrey placed the barriers between Taco Bell property and the adjoining property and parked her truck in front of them. Humphrey said, “I have contacted the city numerous times asking for a stop sign.”
There used to be a stop sign at the corner, but reportedly a truck knocked it down several months ago and it was never replaced.

Ya gotta see it to believe it:

Name: Curly Tops

Origin: Philippines

Found at: Pinoy Mart, Tustin

Cost: $1.59

Ingredients:
Refined Cane Sugar, Milk Powder, Hydrogenated Palm And Palm Kernel Oil, Whey, Cocoa Powder, Soy Lecithin, Vanillin and Cinnamon Powder, Iodized Salt.

Why I Bought It:
Apart from the name, which is, of course, cuter than a button, this is as straight forward a packaging as you'll ever see. On the box, there are pictures of the product, which uses primary colors and looks like it was illustrated in the late sixties or early seventies. "Milk Chocolate" it says in caps. On the lower right corner, it proclaims: "In Individual Cups". Very zen.

Tasting Notes:
It doesn't melt in your mouth like Western chocolate. Notice the absence of cocoa powder in the ingredients list. While you expect a Hershey bar to liquefy as it is heated by your tongue to body temperature, Curly Tops dissolves with your saliva.

If I only had one word to describe the texture, it would be "waxy".

I can think of a few hypothesis to why it's formulated this way. My best guess is this: In order for a chocolate product to be viable in the hot tropical climate of the Philippines, it cannot contain cocoa butter. Cocoa butter would melt into a goo on the shelf (especially if the store selling it does not have A/C).

So although it might not fit your definition of chocolate, it does for millions of Filipinos and Filipino expats who eat it even here in The States. Wouldn't you if it reminded you of home?

The greatest shame of my life is that my siblings--raised on the stove of a Mexican mami--loves crappy food. The eldest son of the Arellano clan has covered food for the Weekly for more than six years, knows all the great joints in Orange County--but they prefer Papa John's. I urge them to visit Rufino's, they elect Olive Garden. I say Ma's Islamic Chinese, they want Panda Express, orange chicken. So when my sister celebrated her 22nd birthday on Sunday and asked I picked a restaurant, I knew that whatever choice I could offer, it would inevitably turn into Benihana.

My siblings are a bunch of wabs? I've long ridiculed them for getting wowed like Iowans at the sight of chefs over a teppanyaki table flipping shrimp tails into their breast pocket. It's overpriced, it's vile, and I know many better Japanese restaurants with even wackier theatrics. I suggested we visit Kappo Suzumaru, or--if they wanted the yakitori experience--Shin Sen Gumi Ramen in Fountain Valley. We ended up at Benihana.

I will praise chain cuisine when required. Jack-'n'-the-Box has perfected legalized meth with their tacos. McDonald's still makes the best breakfast sandwich on earth--the Egg McMuffin--and its apple pie is with few peers. In-n-Out rules. So don't think that my hatred of Benihana has to do with my gastronomical elitism, or my over-romanticization of hole-in-the-wall restaurants. No, I don't like Benihana because the food is as gross as (insert your favorite Japanese fetish porno here).

Everyone in my clan of six went for specials that included:

Yet another restaurant slips into history while another begins to write its own. Ferdussi Taste of Persia -- the Santa Ana institution that proudly wore its Best of OC badge from OC Weekly on its door -- closed a few months ago. Now open in its place, is a new Mexican place called La Terraza.

I haven't tried La Terraza, but I will miss Ferdussi.

One interesting tidbit: The OC Weekly sticker is still there.

Need some delicately folded pink meat to counter your sausage party? Visit SanTana's Tommy Pastrami every Monday night and watch some football. Organized by the political prankster known as Ben Dayhoe, you should go and relax with Tommy's massive sandwiches of the pastrami and other meats provenance. Even if you don't like the ol' pigskin, Tommy Pastrami remains as delicious as I remember it from years ago--plus, the SanTana location offers beers on tap. Me, not being a fan of swill, will arrive soused on another kind of sauce but ready for some dessert. Even better: free WiFi!

When reader and friend of the blog, NP, tipped me off that Beard Papa's in Santa Ana's MainPlace Mall closed up, my heart sank. He writes, "the Beard Papa's in Main Place is now closed! Unless they moved somewhere I couldn't see... The location was boarded up with Westfield signage."

This after we voted them "Best Dessert" in our recent Best of 2008 Issue.

So I went and checked the vitals on the other location, inside Costa Mesa's Marukai Market. And I'm relieved to say that it's still in business.

Phew!

So, I still have a place to occasionally indulge on the dessert that will surely do other things to my own vital signs someday.

You should ALWAYS pick up a copy of the OC Weekly every week, but if there was ever a week where you'd be stupid NOT to pick one up, it's this week.

Why? There's a gift certificate inside for a free meal at Sandella's Flatbread Cafe. And you don't even have to go looking for your scissors. The insert will just slip out from the middle of the paper (along with another insert that, ahem, isn't food related).

It expires 11/26/2008, it's one coupon per customer, and it's not redeemable for cash; but other than that, there is NO CATCH. No purchase is necessary.

Just bring the coupon to the Sandella's location at 2801 W. Macarthur Blvd., Santa Ana (Open Mon.Fri. 6 AM-9 PM, Sat.-Sun. 7 AM-7 PM) and redeem it for one of the following: Wrap, Panini, Quesadilla, Rice Bowl, Grilled Flatbread (pizza), or Salad.

Now, I haven't tried Sandella's. In fact, I didn't know anything about it until today when the coupon slipped out of my copy of The Weekly!

But let's be fair, people. Don't be grabbing stacks of The Weekly just for the coupons and don't rifle through them just to steal the inserts. We may be in recession, but we still live in a nice, civil society. At least I hope so.

I'm a sucker for free samples. You'll often see me at Costco on Saturday mornings making the rounds on the sample buffet, emulating Homer Simpson. Remember that episode?

Anyway, it looks like I'll have two places to graze this weekend. All L.A. and Orange County Whole Foods will be doing a Thanksgiving Tasting this Saturday, November 15th, from NOON to 3 P.M. It's all to promote their Thanksgiving products.

Stuff you'll see:
Spiral Cut Ham from Meat Department
Mary’s Brined Turkey
Mashed Potatoes
Traditional Stuffing
Turkey Gravy
Creamed Spinach
Creamed Corn
Cranberry Sauce

In a week where Taco Bell announced massive layoffs in its Irvine corporate headquarters, it's nice to know that our biggest food chain is still inspiring crimes of another sort. From Virginia"

Two men wearing Halloween masks robbed the Taco Bell on Piney Forest Road in Danville on Tuesday.

Lt. Mike Mondul of the Danville Police Department said the duo entered the business demanding to know where the safe was located. One of them men, who was wearing a clown mask, was armed with a handgun.

After an undisclosed amount of money was stolen from the safe before the two ran out of the restaurant towards Budget Inn.

Taco Bell? Budget Inn? Was meth nearby?

For as long as I can remember, there has always been a Peruvian food stall at the Main Street Food Court in Irvine. It was called Lima City for years, though it changed hands at least twice during its tenure.

Then Peruvian Kitchen took it over sometime this past summer, moving out of its spacious Fountain Valley digs to Lima City's cramped quarters. In the meantime, the old space it vacated became Casa Inka, which I reviewed.

Now it appears that Peruvian Kitchen has folded. Our intrepid friend, Wonginator, reports:

Just an update that when I dropped by the food court today (Nov. 12, 2008), Peruvian Kitchen was closed during the lunch period. I think they might be shut down for good because they had been open for lunch time during previous visits.

There rarely was ever a line when I visited this food court location, and I think their higher prices scared away the regular food court visitors.

UPDATE:  Wonginator has reported that Peruvian Kitchen is still OPEN and STILL NEEDS YOUR BUSINESS!!

It cracked me up when commentator hungrymomma left this gentle scold regarding my taco review--hey, I'm a wab, chula! But I also laughed because I was planning to do a re-review of El Chinaco, the iconic Salvadoran eatery whose owner, Mirna Burciaga, famously took on the Minuteman Project a couple years back. I lectured last week at UC Irvine regarding Orange County: A Personal History, and the small reception afterward featured El Chinaco catering for some strange reason--again, I'm a wab, not a Salvi. There was Mexican food available, but I ignored it in favor of Mirna's pupusas.

Quick aside: earlier this year, I took Ric Salinas and Richard Montoya of the iconic theater troupe Culture Clash to dinner at El Chinaco. They were interviewing me for their Culture Clash in AmeriCCa take on Orange County and wanted to eat at a restaurant with a story. I told them about Burciaga's fight, but Salinas was skeptical. "I've never eaten at a Salvadoran restaurant that I liked," said the Salvi. "This better be good." Two hours and multiple pupusas later, Salinas was stuffed and ecstatic. That's how good El Chinaco's pupusas were.

And they still are. They had chicken and cheese pupusas available at UCI--the chicken was sliced as thin as asbestos, while the cheese oozed out of its masa shell so that the ones eaten last featured a dried, crispy cheese blob hanging from the side. Mmm...fried cheese blob. Homer jokes aside, I was done with two and took about 15 home--they're still serving as leftovers and still muy bueno.

But the best part about the catered event: Mirna forgot to leave a tray of curtido, the pickled cabbage-and-carrot topping essential for a proper pupusa meal. A UCI worker called Mirna, who was so apologetic she forsook going to church in Culver City so she could return to her Costa Mesa restaurant, pick up a tray, and return to UC Irvine--a detour of at least half-an-hour. Now THAT'S commitment to customers--and the curtido, of course, rocked.

El Chinaco, 560 W. 19th St., Costa Mesa, (949) 722-8632.

Code has opened. If you remember, this is the place that took over Fury in Newport Beach.

Done by the people behind Tentation, Ten Asian Bistro, Mosun G, and others, the interior looks as impressive as its exterior; which, by the way, seems like it's cribbed from Charlie Palmer's 405-facing facade. At night, both look like a giant, back-lit ice cube.

And from a first glance at the menu, Code serves crudo, seemingly responding to the void created when Blanca's Nick Weber left, taking OC's first and only crudo bar with him. Though most of the crudo plays second fiddle to the sashimi, one sounds very promising:

Hamachi Tradito
Organic soy, meyer lemon, micro greens, edible flowers, yuzu gelee

Let's hope the dish and the rest of the restaurant lives up that promise.

If you've tried Code, please chime in and dish on the dishes.

I can't remember the last time a hole-in-the-wall garnered as much opening buzz as Empanada's Place, a Los Angeles-area institution that just opened a branch in Costa Mesa. Those crazy Yelp kids love it, and more reputable sources raved about it to me as well. All of those folks are smoking the chimichurri a bit much--and more on that chimichurri in a bit.

Fact is, few restaurants have disappointed me more than Empanada's Place. I always look forward to trying a non-Mexican Latino place in Orange County, and I was excited when I visited this past Saturday afternoon. The tiny, gorgeous restaurant hosted Argentine families, gabachos waiting for a to-go order, Mexicans grabbing a bite before work: a perfect hole-in-the-wall mix. I was a bit disappointed that their menu consists solely of empanadas and sandwiches, but there would be no complaints if the restaurant could pull them off.

Out came an empanada--a Tucumama, a long, fat, fried pastry of chopped beef and spices, one of 18 empanadas available. It was good enough and filling, but one empanada will leave you wanting more--and while buying one at $3 is fine, you're better off eating somewhere else than forking over six bucks and change for an empanada dinner. And I say this as an empanada nut.

But even if the empanadas were more reasonably priced, I cannot in good conscience recommend a place that charges $10 for a sandwich. $10! Granted, the grilled steak inside the glorified sub is worthy of the pampas, but $10! Worse, the only garnish Empanada's Place's cooks added was mayo. Blecch. Nothing good in history has come out of mayo. Go get a bánh mì at Lee's for two bucks and change.

The mayo sandwich wasn't even the worst sin. Remember the aforementioned chimichurri? It's a condiment of garlic, olive oil, parsley, and other herbs, a spread as essential to Argentine kitchens as Tapatío is for wabs. Every Argentine restaurant I've ever visited offers the condiment gratis except this one. Where the hell does Empanada's Place come off with the gall to charge $2.99 for four ounces of the stuff? It's an insult to eaters everywhere and Argentines in particular. Do yourselves a favor: avoid Empanada's Place and trek to Garden Grove, where Regina's Restaurant needs your business. This chain? It has already lassoed up enough dopes.

Empanada's Place, 3011 Harbor Blvd., Costa Mesa, (714) 825-0100. Remember: don't go.

Fresh & Easy will mark its first year in business with the debut of its 100th store, opening at 1207 South Euclid Street in Fullerton, this Wednesday, November 12th at 10:00 a.m.

Although I am impressed with its achievements (as well as curious about its selection of cheaply priced organic produce), I am left with one question: With 100 stores already in existence, how did Tustin, Irvine, and Costa Mesa get left out?

If you take a gander at this Google map of its current locations in O.C., you'll notice the strange dearth of F&E's where this food critic usually trods.

What gives F&E? Where are you when Irvine/Tustin/Costa Mesa needs you most? Whole Foods (a.k.a. Whole Paycheck) won't be that hard to beat in this economic climate.

UPDATE: Got a nice and enlightening e-mail from one of the nice folks at F&E, who happened to be reading this post and the discussion that followed. Here's what she said:

I can’t tell you how much we have learned from everyone’s candid remarks.

I read your blog this morning on “Stick a Fork in It” and I wanted to send you a quick email to answer your questions about the locations you were interested in – Tustin, Costa Mesa and Irvine.

By no means have we avoided looking into these areas. In fact, we are very actively looking at properties in all three neighborhoods. Due to the economic situation in the US the property markets have been heavily affected, creating a rather difficult environment to secure property. Some properties have been significantly impacted by foreclosures and some shopping center developments have outright stopped, which may slow us down a little in our original plans to expand in that area.

Needless to say, we are still exploring many options in all three of those neighborhoods, so don’t count us out yet! Also, we don’t announce store locations until we are absolutely certain the property is secured – that way we don’t promise anything we cannot live up to.

So….that is the long and short of it! If you have a specific location you are thinking that a F&E would work for you and your neighbors, by all means let us know! http://www.freshandeasy.com/locationSuggestions.aspx

Two more places put their sign up at Diamond Jamboree.

First, there's Greek Islands Cuisine. If the name sounds familiar, it's because they already have a food stall at the Main Street Plaza Food Court, also in Irvine. Their new store in Diamond Jamboree will be significantly bigger. It will be a bonafide restaurant and neighbor to BBQ Chicken.

The other is called Balcony Grill and Bar. Not "bar and grill", but "grill and bar". More specifically: a yakitori grill, since they will serve those ever-popular skewered sticks of meat -- a staple at izakayas Honda Ya, Kappo Honda and Shinsengumi.

But here's where it gets kind of odd: According to their parked website, it will also serve English afternoon tea and will be open late, serving cocktails until 2 AM.

I only mention the last part because it's located on the second level of the shopping complex, with a flight of winding steps that lead down to the courtyard. Last call will be interesting to watch.

The Olde Ship pub is an OC Brit standby, a place probably populated more by Yanks but nevertheless popular for its booze, its fattening food, and hours of Premier League matches. Lost in the novelty of it all, however, is its surprisingly good food. I don't know who started the stereotype that the Brits don't cook good food (a Frenchy, no doubt), but it's a lie at the Olde Ship. We once voted their hamburger the best in Orange County, they feature all the disturbingly massive meals of Great Britain (Yorkshire pudding, Welsh rarebit, Cornish pasty...only at a British pub can fish-'n'-chips seem like a salad), and the curry sauce is superb--surprisingly spicy, wonderfully viscous, and perfect for dunking their thick-as-fingers fries in it.

Except yesterday. I went with chums to celebrate God-knows-what, and after consuming their legendary British breakfast of fried toast and eggs, baked beans, a banger, and suffocatingly salty English bacon (available on Sundays through the night), I wanted to continue snacking on a pal's fries with the curry sauce. It was bad--so bad I could only dunk three fries in it before calling it a night.

The waiter--a early-20s guy with a ponytail--noticed this. "How was your meal?" he asked, as I nodded in approval but was too shy to complain about the curry sauce. Without missing a beat, he added "Curry sauce not good tonight?" I sheepishly agreed. "Don't worry--I'll take it off the bill."

$120 for appetizers, drinks, meals, and dessert (the spotted dickis delicious--insert homoerotic penis joke!!!) is a great price, and the curry sauce only cost about $4, but his gracious offer both shows the type of attention the Olde Ship brings to customers and the worth of its staff (but why can't they hire a couple of Page 3 girls?). Don't let this min-review discourage you from trying the curry sauce--when it works, it's one of the county's better condiments. But know they'll take care of you in the rare instance it's as flat as a tortilla.

This past summer I gorged on the hotteok from Koo's Catering Truck. I usually took a few back to the house and ate the Korean sweet pancakes as breakfast on Saturday mornings. It went well with a cold glass of O.J.

I loved it so much, in fact, that I chronicled it for our Cheap Foods Issue. Other than the great bargain and the deliciousness of the pancakes, it was a reassuring sight to see the truck parked there every weekend at the Freshia Market parking lot in Tustin.

But as soon as summer ended, the truck was gone.

Or so I thought. Apparently, I wasn't looking closely enough.

Thankfully someone was paying attention. According to Dan Garion of Eat in OC, hotteok can still be had, but "instead of a truck there was a small cart that an Asian man and woman were sitting/standing at waiting for customers."

Read his post here.

I agree with Dan's assessment that perhaps the overhead for the truck was too much to bear. But who needs the truck if the pancakes are still scalding hot and a buck each.

Apologies for the light posting this week, but am trying to stave off carpal tunnel syndrome. Also: image has nothing to do with the restaurant--it's just funny!

I've been on the local lecture circuit recently, talking to students at Irvine Valley College, UC Irvine, and Saddleback High School. At all talks in Southern California, I tell the audience I'm the food editor for the Weekly, and that it's acceptable for them to ask for restaurant recommendations. Inevitably, someone asks about the best taco/burrito/Mexican food in la naranja. I always give shout-outs to Tacos El Chavito, Mariscos Licenciado #2, and Taqueria Tapatia in SanTana, amongst others. But of the restaurants that I utter, only the latter brings nods--vigorous nods with a massive smile.

I loved Taqueria Tapatia's old location, a shack in a bad part of the county seat where Sprite was spelled "Esprite." I knew that this place had been so successful for years that the owners not only owned a second location around the block but that they decided to take Don Papi Pulido's redevelopment money late last year and open a bigger, nicer location next door to the original. I recommended Taqueria Tapatia to others because I knew that no matter where it moved, the food would remain divine: big burritos, tasty tacos, and a couple of Tex-Mex dishes to satisfy the gabachos. But I hadn't visited the new spot--I pass by it often, and I always see lines (even in the wee hours, being Taqueria Tapatia is open las veinticuatro horas) at the place, but just never had the time to stop by.

I went there last night, and am happy to report that not only did the quality of Taqueria Tapatia remain, but that it's better--it's now the best taqueria* in Orange County. The burritos are fatter, fluffier, yet lighter than ever before. The restaurant is cleaner; staff friendlier; drinks sweeter. More crucially, the prices are some of the best in town--93 cents for delicious tacos of all kinds of meat, three bucks and change for the burritos. Tacos for more than 75 cents still make me cringe, but you're just not going to find tacos anymore for less than a dollar--on that reason alone, go. But the tacos are how Villa would've wanted them: light, with a steamed tortilla that nevertheless keeps its consistency, with properly spicy salsas.

Much better, however, are the burritos--Orange County's non-breakfast best. Seriously: I had forgotten the glorious joy of unwrapping a burrito from its foil, chomping down bit by bit, adding salsa and lime juice along the way. The county's burritos generally make me blasé, but Taqueria Tapatia's is the kind that can win friends.

*Note I said the best taqueria, not tacos. The best tacos remain Tacos El Chavito. But Taqueria Tapatia's tacos are nevertheless damn good.

I've never met Ben Dayhoe, but as C. Montgomery Burns would say: "I like the cut of his jib."

The blogger chronicles his life living in Santa Ana's Santiago Street Lofts and is the man who started The Santa Ana Pub Crawl. He calls it his "little sociological experiment designed to change the perception of Santa Ana in the eyes of those who have never stepped foot in our town."

The first outing was six months ago; the next one is tomorrow. It starts at 5 PM, and participating restaurants include some of Santa Ana's finest: Memphis, Proof, Bistro 400, The Crosby, Jason's Downtown, The Gypsy Den, Tommy Pastrami, and Original Mike's.

Ben writes: "Each restaurant or bar will be featuring specialty drinks and one night only "Pub Crawl" prices. Pick up a "Crawler Card " at one of the participating locations for a chance to win prizes. Just be sure to stop by each location that night and get your card stamped, then turn your card in after you've hit all of the stops to be entered to win."

Check out www.santaanapubcrawl.com for more details and be sure to read Ben's tips for optimal enjoyment of your booze-guided tour of Santa Ana.

Both Sumo Seafood & Sushi Buffet locations, in Irvine (on Culver & the 5) and Santa Ana (on MacArthur near Bristol), have been shuttered.

Although I was never a fan of either one (though quite honestly, I belong to the camp that believes in avoiding "sushi" when it's coupled with the word "buffet"), it is still a sad sign of the times.

I peeked inside and saw a geisha mannequin, staring into the darkened store, almost as if she's saying "Sayonara" to Sumo, which has been pushed out of the ring for good...

...And caused this food blogger to use one too many metaphors.

According to a story in the Long Beach Press-Telegram, Sophy's -- the popular Cambodian restaurant on Long Beach's Anaheim street -- is moving to a new location not because they wanted to, but because their landlord refused to renew the lease.

So they upped and got a new lease at a better location, with more parking about six or seven blocks away.

Friday, October 31st was their last night at their old place, and simultaneously the first one at their new place at 3240 E. Pacific Coast Highway.

The line outside Ben and Jerry's at The District at Tustin Legacy Tuesday night, serving up a scoop of FREE ELECTION DAY ICE CREAM to anyone that showed up (originally it was just supposed to be for those that voted today, turns out that's not so legal).

Here's an interesting story by the LA Times about our sister paper's venerated and Pulitzer Prize-winning food critic, his meal of whale on a trip to South Korea, and what his brother Mark, a marine scientist and president of Heal the Bay thinks about it.

I mentioned in the Tokyo Table review that ran a few weeks ago that Ajisen Ramen is coming to Diamond Jamboree. Now, they've put up a few signs that gives away the location. It will be directly across Guppy Tea House, next to a beauty salon, and the first store you'll encounter on your right as you enter from Alton.

Here are a few facts about the chain:

- Originates from the Kumamoto prefecture in Japan, with over hundreds of stores throughout the globe, including five in the U.S -- there's one in Fremont and Temple City, California.

- Specializes in tonkotsu style ramen (murky, milky pork broth), which the Singapore branch of the company claims "can help to prevent aging!"

...so not only does Tokyo Table have to worry about competition, so do O.C's. plastic surgeons!

2008 OC Weekly Best Restaurant in Orange County Avanti Cafe in Costa Mesa has a treat for you. From an email by one of Avanti's owners, Mark Cleveland:

Visit Avanti Cafe on Nov 4, flash your 'I Voted' sticker and we'll treat you to a tangy sweet.

It's an historic election & it's exciting to Vote!

Don't be a fool--go and go again. I was there on Halloween, for their Día de los Muertos special, and their pan de muerto was as delicious as anything ever produced from Oaxaca.

Avanti Cafe, 259 E. 17th St., Costa Mesa, (949) 548-2224.

Name: Skwinkles Salsagheti

Origin: Mexico

Found at: Bodega "R" Ranch, Tustin

Cost: $2.99 for 12 count box

Ingredients:
Straws: Corn Syrup, Wheat Flour, Sugar, Dextrose, Sorbitol, Citric Acid, Partially Hidrogenated [sic] Vegetable Oil, Chili Powder, Glycerin, Iodized Salt, Wheat Fiber, Sodium Lactate, Lactic Acid, Sodium Citrate, Malic Acid, Artifical Flavor, Mono and Diglicerides, Lecitin Soy [sic], Sodium Benzoate and Potassium Sorbate (To Maintain Freshness), Colors FD&C (Red 40, Yellow 5, Yellow 6), Titanium Dioxide.

Sauce: Water, Sugar, Iodized Salt, Citric Acid, Chli Powder, Modified Corn Starch, Caramel Color, Xhantan [sic] Gom [sic], Carboxymetheylcellulose, Arabic Gom [sic], Sodium Benzoate and Potassium Sorbate (To Maintain Freshness), Ascorbic Acid, Artificial Flavor.

Why I Bought It:
I'm of the belief that anything that rhymes with "sprinkles" can't be all bad. And immediately you think of what other things it sounds like. Skittles! Twinkies!

On that note, "Skwinkles" appears to be a form of portmanteau. (Can you say "portmanteau" kids?) That's where two words are blended into one word, such as "Spam", "spork" and "brunch."

Though I'm unsure of what two words make up "Skwinkles" (hopefully not "Skunk" and "Twinkles") not only are portmanteaus fun, you can't say this one without smiling.

Say it with me: SKWINKLES!

But that's not the only portmanteau to ponder. No, that would be the "Salsagheti" part. Salsa? Spaghetti? Hope you're still smiling because this...is CANDY!

Tasting Notes:
There were two kinds: mango and watermelon. Both, I might add, are "Hot". That is, it's "Hot Mango" and "Hot Watermelon". Not the Paris Hilton definition either. The gummy candy strands -- packaged in trays like noodles -- are covered in chili powder, salt and sugar. It looked like a pasta dinner that's been dropped in the sand at the beach.

The flavor is sweet-and-sour, but mostly sour. The mango actually reminded me of Sour Punch Straws with a pleasant spicyness that followed. Of course, it plays on the popular Mexican street snack of mango dusted with chili powder.

Before you take this recommendation and buy yourself some Skwinkles, I must tell you that I grew up in SouthEast Asia eating mangoes marinated in chili and mangoes dipped in fermented shrimp paste. So to my palate, this combination is not a foreign one.

But while the "hot" mango was good, the "hot" watermelon was something else. It was the first time the two flavors shared real estate on my tongue, and I wanted to evict. It made me visibly wince. The combo inexplicably turned bitter on me like a bad chemical reaction.

If you think that's the end of the story, you'd be wrong. Included in each package was a packet of sauce!

Let me repeat: A PACKET OF SAUCE! A tamarind sauce to be drizzled over the top of the candy!!

Its name, after all, is Salsagheti. And since they took the spaghetti part literally, of course there had to be salsa.

I tore open the satchel, poured its contents onto the mound and took a soaked strand into my mouth. The liquid did not make things better, like trying to douse an inferno with gasoline shower. Now it was sour AND bitter; and plus, it made a mess since I had to eat the candy with my fingers.

The sauce by itself on eggs or tacos might be quite tasty, but putting it on candy -- especially this candy -- seemed muy loco.

The next morning, I took a Hot Watermelon Salsaghetti to the office for a few co-workers to sample. I didn't get many takers except for one, who devoured it and asked for more. I told him that I was saving the rest for the neighborhood trick-or-treaters.