Sheridan Su

2011-11-22T00:57:00.000-08:00

Just recieved some pictures from a former coworker. I remember cooking for this photo shoot like it was yesterday. Looking at these pictures, I do miss cooking French. However, I absolutely love what I am doing right now and wouldn't go back to working for anyone. Anyway, take a look. It's pretty decent food porn. HA!

Tarte Flambee

Grand Plateau

Cote de Beouf for 2

Chorizo crusted Cod, Coco Beans and Pistou

Bone Marrow and Oxtail Jam

My New Beginning

2011-09-18T22:57:00.000-07:00

It's been a while since I've written anything. I just haven't been inspired to write.

My entire life, I've always lived with great passion and many inspirations. I'm not going to lie. These past few months have been very hard on me. After leaving my last post as exec chef at Cosmopolitan's French eatery a few months ago, I didn't want to work for another restaurant for as long as I could hold off for.

The same week I left, I had 3 offers for an exec chef position here in Vegas and another in SoCal. I was not interested in working for anybody though. I took some time off to plan what I wanted to do and what my next steps were. This was what I knew: I couldn't stay away from the food industry and I couldn't work for anybody else anymore. That's when the Great Bao idea came alive. I had been playing around with the idea of starting a truck for a while in my head and it seemed like the perfect opportunity to start up, as the Vegas food truck scene was just starting to gain followers.

The idea was Chinese street food: Bao and Potstickers. I wasn't going to do anything too crazy...this was my grandma's type of cooking, but cooked and seasoned through my senses. I quickly snatched up a truck and begun work on it. Unfortunately, after pouring in all my savings $$$, it is a business that I still haven't been able to get started.

A cafe space became available on Tropicana and Decatur, which I signed a lease for. It is my temporary space. I love the location, however, I lack the kitchen space that I desperately need. I am serving a smaller food menu than I had planned for the truck. The emphasis on the cafe space will be more about the drinks and building the Great Bao brand.

So...my goal, is to save enough money to move into a larger space in 1 years time.

This is my new beginning and my new inspiration. Alive. Energized. Engaged.

944 Magazine Article

2011-06-18T01:36:00.001-07:00

Click on pic to read full article.

The Great Bao Truck

2011-06-18T01:29:00.000-07:00

Thank you to all who have followed my blogs detailing my journies through Las Vegas to Mexico City and then Las Vegas again. Please check out my new project: The Great Bao Truck.

http://www.greatbao.com/

Follow me on Twitter and Facebook @GreatBaoTruck

Escargot

2011-03-05T23:05:00.000-08:00

Have you had great escargot?

My guess is most people who have tried it haven't had it the way I've had it. It's one of the tastiest dishes in the history of French gastronomy, yet most places just don't do it justice.

Escargot, aka sea snails, are usually prepared with butter, garlic and herbs. Here in town, Mon Ami Gabi does a solid traditional version. At Comme Ca Las Vegas, we serve Escargot en Croute. It is garlicky, buttery, has the aroma of roasted shallots, briny like the ocean, lemony and herbal all at the same time. It's fantastic and whenever I take a bite, it brings me back to Paris.

Team

2011-03-04T02:21:00.000-08:00

Putting together the best team out at Comme Ca is no small task.

Raw Bar @ Comme Ca Las Vegas

2011-01-22T01:25:00.000-08:00

From the very first time Chef David told me that Balthazar had the best raw bar in the country, I've been on a quest to make Comme Ca Las Vegas' raw bar into something phenomenol. It's been my obsession. We are currently featuring a rotation of 3 west coast oysters and 3 east coast oysters, Alaskan king crab legs, Maine lobsters, littleneck clams, P.E.I. mussels, osetra and kaluga caviar...and the best shrimp cocktail in Las Vegas!

I've always been demanding for the best produce available. This past week, we started featuring some of these amazing ingredients for our guests in the dining room. These were provided by Melissa's World Variety Produce out of Southern California.

(photos are from Max Korekt)

Comme Ca NYE menu

2011-01-09T22:43:00.000-08:00

Raw Bar Display in the Dining Room

Amuse: House Cured Salmon Tartar, Chive Creme Fraiche, Crispy Purple Potato

Roasted Chestnut Soup, Foie Gras Terrine, Lemon Creme, Beuree Noisette

Maine Lobster, Salad of Roasted Red and Golden Beet, Upland Cress, Puree of Fennel (Top and Bottom)

Butter Poached Turbot, Celery Root and Truffle Puree, Salad of Apple and Celery, Red Wine Vinegar Reduction

Chorizo Crusted Cod, Stew of Littleneck Clams and Coco Bean, Noilly Prat Sauce

Duo of Beef: Prime Strip Steak, "Bourgignon", Pomme Aligot, Glazed Winter Vegetables

Truffles

2011-01-09T22:35:00.000-08:00

1# of White Alba Truffles; cost: $2800/lb
1# of Perigord Black Truffles: $850/lb

I brought in one pound of each for the New Year at Comme Ca Las Vegas.

Thank you

2010-12-03T16:56:00.000-08:00

First of all, I have to say that I feel very priviliged and honored to be part of the opening team of Comme Ca Las Vegas. It's an experience that I have always dreamed of having. I mean, I am just a normal guy, who grew up in the suburbs of LA. There's nothing really flashy about me. I love food and cooking, like many other people.

My dream was to be the chef of a high profile restaurant and being able to serve great food in one of the most amazing spaces on the Las Vegas Strip.

I am living it.

The opening process, however, isn't the kind of experience that I dreamed it would be. We've had a lot of difficulty getting produce, dairy, fish, uniforms, pots and pans, you name it...we've had trouble getting these things together for the restaurant. We're less than a week away from serving our first external guests, and it's a nerve racking feeling, knowing that we're still missing so many items.

This being said, I do not doubt that we will be successful. We will be... and we will be amazing. I'm blessed to be surrounded by a great team, from the chefs that I have been working with to the "foh", front of the house. That isn't the whole team, though. There's Chef David Myers, and Allie who have helped me through the opening process..and I can't thank Chefs Dong and Eric and their CCLA team enough.

I've been pulled in so many directions during the past couple weeks, that if my partners in the kitchen (Rodney, Aldo, and Ramon) weren't so strong and composed, the whole project might turn sour. I'm very thankful for having these guys on my side.

Comme Ca Las Vegas Daily Specials

2010-11-21T21:47:00.000-08:00

(Hardee's ad featuring their French Dip Sandwiches. It has nothing to do with me or Comme Ca, but I'm putting it up anyway.)

In addition to our kickass brasserie menu, we'll be offering Plats du Jour. Here is the lineup.

Monday: Pork Belly
Tuesday: Cassoulet
Wednesday: Coq au Vin
Thursday: Coquille St. Jacques
Friday: Roasted Whole Fish
Saturday: Cote de Beouf for 2
Sunday: Roast Whole Chicken for 2

I'm really looking forward to our opening. Only 3 weeks away!

Comme Ca's Mission Statement

2010-11-21T21:42:00.000-08:00

Mission Statement
To provide the BEST brasserie experience for each and every single guest.

Paris, Day One

2010-11-10T10:45:00.000-08:00

I had to take a pic of my very first sight of Paris, the City of Love. Walking up from our subway stop.

The first stop for me, Dong, and Eric. The chocolate croissant was great. Perfect after a 14 hour flight.

Fresh seafood, brought in from Brittany?

During this trip, I had macarons from three legendary patisseries. Lenotre, Pierre Herme, and Lauduree. I prefer macarons from Pierre Herme.

Le Comptoir for lunch with Chefs David, Dong and Eric.

Carpaccio Tete de Veau

Boudin Noir, Apples

Ouefs

Roasted Cepes

Pate de Campagna

Braised Pork shaped into a disc, then pan fried. Really cool dish. Nice touch with the lentils and pig ears underneath the braise.

Roasted whole Chicken

Beef Cheeks, Macaroni, Carrots

Tripe

Pork Belly, Potato Puree, Pork Jus, Olive Jus

Scallop and Cepes

The name of this cheese escapes me, but it is quite similar to an Eppoisse

My first Pastis...at the legendary Cafe de Flore.

La Baratin

Escargot

Foie Gras Terrine

Artichoke Salad

Crab Croquettes

Turbot

Roast Suckling Pig!!!

Red Wine Poached Pear

Chocolate Tart

I got a pic with the chef of La Baratin. She did all the cooking on a 6 burner stove, in the kitchen the size of my closet. I am humbled.

Au Pied de Cochon for some pig's feet!

Paris, Day Two

2010-11-10T09:58:00.000-08:00

Le Verre Vole, which means "The Stolen Glass", is a restaurant and wine shop. They don't do much of their own cooking, however they source the finest products in France to serve in their restaurant. This is one restaurant that promotes the very controversial "natural wine" movement. So what is "natural wine"?

Most definitions of natural wine include some or all of the following :

Hand-picked, organically or biodynamically grown grapes.
Low-yielding vineyards.
No added sugars, no foreign yeasts.
No fining or filtration
No adjustments for acidity.
No other additives for mouth-feel, colour, etc.
No micro-oxygenation or reverse osmosis.
Little or no added sulphite

(from wikipedia)

Salade de "Pot au Feu"

Pate de Campagna and Pate de Agneau

Beef Carpaccio, Pesto, Capers

Lamb Kidney, Orange, Olives

Utah Beach Oysters

Beurre. Amazing Beurre.

Duck Confit

Andoulliete Sausage: It stunk and it was the real deal. It's made with pig intestines, tripe, and all that good stuff. Almost like eating out a pig's ass!

Boudin Noir : One of the best dishes we had in Paris.

Chocolate Caramel Tart with Salted Butter, the best dessert we had in Paris.

Crumble

Panna Cotta, Strawberry Sauce

The butter served at Le Verre Vole was one of the best butters I have ever tasted, so I had to raid a couple of their refrigerators to find out who the producer was.

Paris, Day Three

2010-11-10T08:25:00.000-08:00

Breakfast at Bar Moderne. A great, flaky croissant and cafe.

Dehillerin, the legendary Parisian kitchen supply store, has been in operation for over two centuries. Stepping into any store with their history and passion, you can't help but get goosebumps from the minute you are in. They've served some of the greatest chefs in the world.

http://www.e-dehillerin.fr/en/index.php

Lunch at Chez Georges, serving traditional la cuisine bourgeoise. I love the hand written menu!

Escargots

Pate de Maison: Foie and Chicken Liver

Terrine of Jambon and Parsley

Frisee aux Lardons

Sole "Chez Georges"

Ris de Veau

Roasted Bone Marrow

Mille Feuille

Chef, Chez Georges

The Louvre

Scenes from Paris

The Eiffel Tower, at night.

At the Peugot Store. If I ever need a cover for my Peugot pepper mill, I now know exactly where to get it.

Arc de Triomphe

Lauduree

Lauduree Paris is known as the finest macaron shop in the world. They've been credited with inventing the double decker macaron and have been in operation since 1862. I picked up some macarons and chocolate truffles.

Were they freakin expensive??? Were they worth it???
F' yeah and F'n yeah!

http://www.laduree.fr/index_en.htm

Dinner at Les Cocottes

"Ritz" Caesar Salad

Cured Foie Gras

Langoustine Ravioli

Scallops, Grilled Potato Puree

Beef Bourgignon

Cod, Lentils

How to get a job.

2010-10-28T02:11:00.000-07:00

With the opening of Comme Ca Las Vegas getting closer (49 days away), I am relieved to have the majority of my kitchen staff already committed for our grand opening. I've gone through almost one thousand resumes and inquiries for BOH staff, only to hire less than 30 people. By doing this, I've walked away with some things on my mind. I was less than impressed with 90% of the people who applied.

Here are 3 tips for the 90% who want to get a job...and with unemployment nearing 15% in the city I was hiring in, I just can't understand why more people didn't do the following:

1. If I specifically ask for your resume in a word doc., DO NOT send it in any other format. If you can't follow simple directions, you probrably won't be hired.

2. If you send your resume to me, make sure you know something about the restaurant. When I asked this question 10 times, 9 answers will come back, "I don't know too much about the restaurant. I couldn't find anything online." BULLSHIT. If you google the name of the restaurant, hundreds of articles will pop up, maybe even thousands...so don't tell me you don't know anything about the place you are hoping to work at.

3. You must be able to express why you want this job to the hiring manager. It has to be more than, "I need a job". Tell me why I need you on the team. Tell me why I should invest my time in you, because my worst feeling is wasting time on a person and never being able to get that time back.

Here is the way I see it. There are 3 different types of cooks.

Cook A: A young person who is passionate about this craft, eager to learn and grow as a culinary professional. This person wants to become a sous chef, and then an executive chef one day.

Cook B: A cook who is gifted, fast, and precise. This person has been honing his craft for over 10 years now. He hasn't been in a management position. Not that he can't, he just doesn't want to. He may have a family, or he doesn't want the hours or responsibility. He is a work horse in the kitchen, does his job and does it very well, but leaves when his hours are up.

Cook C: A cook who is kind of lost in his career. He has no reason to cook. He just does it because it pays the bills for now. He has no passion for cooking. He cooks at work, and then gets wasted afterwards.

If you're Cook A or Cook B, I can work with that. If you're not, then don't waste my time.

Becoming a Chef

2010-10-25T23:58:00.000-07:00

I found this video recently from the show, Avec Eric. I have a lot of respect for Eric Ripert. After you watch this video, you can see why.

Comme Ca - Playboy Mansion

2010-10-04T16:33:00.000-07:00

Parmesan Grougeres, Duck Confit, Chestnut Cream

Comme Ca LA at the Playboy Mansion.

Comme Ca, Cosmopolitan Las Vegas

2010-09-24T01:53:00.000-07:00

It's been a few weeks since I last updated this blog. I've been residing in LA after coming back from Mexico City.
I recently accepted the position of Executive Chef of Comme Ca at the Cosmopolitan Las Vegas Resort. It's been hectic, getting ready for the opening in a couple of months. More details to come later...

Oh yeah, if anybody reading this is in LA this Saturday, I'll be representing the restaurant at the American Wine and Food Festival.

Leaving Mexico City

2010-08-27T16:58:00.000-07:00

As of this week, I have resigned from my post as executive chef of Social House Mexico City.

No regrets. No hard feelings....
Social House gave me a great opportunity to grow and learn about the business.

Of course, I'm holding back. If you asked some other people, they might say something different.... just saying.

A Cook's Perspective

2010-08-14T19:24:00.000-07:00

I've been lucky to have learned from many great chefs. They've taught me lessons that I will cherish and hold onto forever. I always try to pass on knowledge and wisdom to other cooks who work alongside me. It is a responsibility that I have, not only to myself, but to my mentors and to the next generation of up and coming cooks.

Of course, this is a two way street.

If you wanted to succeed badly enough, you would show it. You would work harder than anybody else in the kitchen. You would come in early, bust your ass, and then do the work of someone else ranked higher than you in the kitchen, just so you can learn something. You would take notes, write down techniques and recipes, study, and then study some more. In the midst of your chef screaming %$^%@# directly into your ears, you would pay attention, stay focused and not fuck up again (for the rest of the night). You would TAKE IT, LISTEN and LEARN. Then maybe, just maybe, you would earn some respect from your chef. In return, the chef offers you his perspective. When I was coming up as a cook, this was the way...the only way.

So if any young cook wanted to learn and move up in the brigade, it all had to be earned. NOTHING good is ever given.

The following are some of the things that my Chefs and other chefs that I highly respect, have passed down onto me:

"It's all about excellence, or at least working towards excellence. Early on, in your approach to cooking, you have to determine whether or not you are willing to commit fully and completely to the idea of the pursuit of excellence. If you strive like crazy for perfection, an all out assault on total perfection, at the very least, you'll hit a high level of excellence. Then you might be able to sleep at night.

"You have to be so earnestly devoted that if you were any more devoted, it would be perverse, and any less, it would not be enough.
-Charlie Trotter

On a cook burning spinach: "You must talk to your food. Did you recognize, did you know how long the farmer had to work with that product, seeing that it grows, watering it, temperature's right, and you as a chef, dare burn that spinach?!"

"The total respect for food is in your hands."
-Gray Kunz

"In this business, there's only time to learn, work, and make money. You better do a lot of the first two before you think about the money."
-Gabriel Kreuther

"You have to be disciplined. Cooking is an art that requires craftsmenship. You have to be true to your craft to be good."
-Jeffrey Buben

Although I have lost contact with some of these incredible chefs who have helped shape me as a cook, I just wanted to take a moment and give thanks, my way.

Anthony A
Jimmy W
Sean K
Antonio M
Toby D
Gabriel K
Shaun H
David M
Michael D
Joe E
Jet T
and there are many others...

*A Quick Note*

When I use the word "chef", I am referring to the people I have worked for. In the kitchen, there is only one chef. That is the guy in charge. Often, the word is abused and bastardized. To me, the word has more meaning than someone who just cooks. It is title that is earned. Once I call someone "chef", I will always consider that person to be my chef, my mentor and teacher.

F.N.G.

2010-08-13T21:17:00.000-07:00

So what is FNG?

Here's the definition from Urban Dictionary:
Fuckin' New Guy. Term still used in the western English-speaking armed forces of the west (primarily United States, Australia, United Kingdom and Canada) to denote a new soldier fresh off his basic training. It means they have the basics but no real experience, so they do everything by the book (which is not always best) and they are overly keen and always shut down on long excersices.
Some people stay F.N.G.'s for years, however most switched-on soldiers lose the status within a year.

I remember working my first kitchen job in Boston, MA. I was still a bright eyed teenager. Those guys were great cooks, quick, precise, and each demanded the same amount of intensity from everyone in the kitchen. This group of cooks were my first influence in my professional life. They were OGs (Original Gangsters), and I wanted to be just like them. But I wasn't. I was the FNG, the "fucking new guy". I was called things like "Lala", "F* Face", "Bitch"... you get the idea. Basically, I didn't have a name. Once a new FNG came onto the team, I was out of the doghouse. The guys finally called me by my name, and I was officially one of them. This cycle kept repeating itself as one FNG got their name back as one FNG came into the kitchen.

I don't know of any restaurants that still keep something like this going, but I'm sure there are plenty. It's not a good culture for the kitchen, but it's there, and it's good not to be the FNG.

Inspired

2010-08-13T13:14:00.000-07:00

A friend of mine just introduced me to this blog. Great read. Check it out.

All about Tacos Al Pastor

2010-08-08T17:47:00.000-07:00

Tacos Al Pastor, literally meaning "Shepard Style" is made from marinaded pork cooked in a spit grill. Each taco vendor has his or her own marinade containing a combination of chiles and anatto, which gives the pork its color. It is cooked on the spit or rotisserie. A chunk of pineapple is placed on top during the cooking process, which contains an enzyme that helps tenderizes the meat. The influence comes from the Lebanese shawarma and is considered a "must try dish" whenever visiting Mexico DF. Wars of words go on each and every day about who serves the best variation of this classic taco.

The picture above, is a meal that I had at El Charco de Las Ranas in Pedregal. It was delicious, but pricey (25 pesos each taco), since I can eat about 10 of these in one sitting.

The great taco debate still goes on!

The Prince of Street Food: The Mexican Torta

2010-08-08T17:18:00.000-07:00

Torta de Chorizo con Huevo, weighing in at over a pound!!!

What is a torta? In different countries, the word "Torta" carries different meanings. The word torta, depending on whom you ask, can mean: cake, omellete, or even scrambled eggs. But I want to talk about the Mexican Torta.

The torta is a Mexican sandwich. It is what the panini is to the Italians or the banh mi is to the Vietnamese. This sandwich can be found all over the country in restaurants, such as La Castellana or the thousands of street food vendors all over the city. The two types of bread commonly used in tortas are bolillo (oval shaped) and toleras (round shaped). They are packed with different fillings ranging from chorizo, ham, to milanesa and bacalao. Then these sandwiches are garnished with items such as avocado, sour cream, mayonaisse or frijoles. The torta is the quintessential street food. So if the taco is the "king of street food", then the torta is the "prince".

PUTA? Not what it really seems...

2010-08-08T17:03:00.000-07:00

I was looking through some old pictures in my file, and came across this picture of a T-shrit. While I was cooking at Wynn/Encore Resorts in Las Vegas, the songbird, Beyonce was invited to perform in Encore's intimate theater for one week. Of course, along with the arrival of Beyonce, were tons of memoriabilia. The pic above was of a T-shirt that read, "PUT A RING ON IT". However, the way the shirt was folded, it ended up reading as the word in the picture. It was really funny watching numerous Latinas walking by in disbelief.

Beyonce - Single Ladies (Put a Ring On It) [Official Video]
Cargado por Yannicklord. - Videos de música, entrevistas a los artistas, conciertos y más.

All about "Comida Corrida"

2010-08-05T21:12:00.000-07:00

(at a Comida Corrida by Metro Barranca del Muerto, Mexico DF)

Comida Corridas are all over Mexico. Basically, it's a restaurant with authentic Mexican home style cooked foods. Nothing really fancy, but kind of like having a lunch over at a Mexican grandma's house. These joints are occupied by all types of customers: people in business suits, students, and entire families. They are amazingly fast and inexpensive, costing about 30-50 pesos per person (about $2.00 - $4.00 usd). BTW, lunch time in Mexico is around 2-4 pm.

The menu format is always the same:

1st: consomme or soup of the day

2nd: rice or pasta

3rd: an traditionally cooked entree (think enchiladas, pork chop and green salsa, empanadas, chicken mole, etc) some restaurants change their menus daily

4th: Jello or Fruit

Of course this isn't all that's served. Each comida comes served with corn tortillas or bread, a large array of salsas, and unlimited agua fresca (fruit water).

So if eating grandma's home cooking turns you on, then a great option for lunch is the "comida corrida".

Happy Birthday

2010-08-05T20:06:00.000-07:00

(Jenny and me)

I want to wish my lovely and beautiful fiance a happy birthday! I miss you a lot, and hope you are having fun celebrating. I love you.

The perfect taco???

2010-08-04T15:58:00.000-07:00

This is a question that I've asked myself many times throughout my stay here in Mexico City.

I must admit, I grew up eating "hard shell tacos" in school cafeterias and the numerous Taco Bells all over Southern California, something that is non existant here in DF. Then, when I first moved out here, I would seek out the best deals on tacos: 5 tacos for 10 pesos with free consomme was satisfying for me, but I knew there was something better. Though I have never tried them, I found some tacos off of the Metro Pantitlan Station for a ridiculous 1 peso each.

I liked tacos before, but it wasn't until my experience with El Charco de las Ranas, a taco joint, that turned my thinking of tacos upside down. Tacos formed from the meat of pork neck, hand made tortillas, and then there was suadero, and al pastor. The taco has been around forever, but I felt like I was missing out on something so simple and magnificent this whole time. WHERE THE HECK HAVE I BEEN?

A single bite from a taco contains so many different textures, aromas and a dozen different flavors. It is something so simple, yet complex and exciting. And in its most basic and glorious form, consists of only corn tortillas, a protein, onion, cilantro, a squeeze of lime and salsa.

Searching for the perfect taco in DF is no small feat. There are hundreds and thousands of taco vendors. So if you are living in DF and have read up to this point, shout out your recommendation for your perfect taco spot.

Robuchon Kitchen Service

2010-08-04T14:47:00.000-07:00

Joel Robuchon at the Mansion, MGM Grand, Las Vegas

I recently found this video on youtube. It's a pretty good video demonstrating what dinner service is like there with Chef Claude le Tohic running the pass. Joel Robuchon has won many of the major chef and restaurant awards, and is generally regarded as the greatest chef this century. I learned a lot and was fortunate to be part of the opening team at this Michilin 3 star restaurant. I definitely appreciated my time there.

Burger

2010-08-01T17:43:00.000-07:00

Mini Burgers, Fries, Chili Mayonaise

Restaurante Takenoya, Polanco

2010-07-26T23:46:00.000-07:00

Chefs preparing dumplings behind a glass enclosed kitchen.

Shanghai Steamed Pork Dumplings - Xiao Long Bao

Chef waiting for a customer's order

Takenoya, in Polanco, was a pleasant discovery. A few days ago, I read about this restaurant on MidwesternerinMexico. Takenoya is a Pan Chinese and Japanese restaurant. It features a variety of mainstream dishes from both countries, such as potstickers, xiao long bao, har gow, tempura, as well as featuring a full sushi bar and teppenyaki tables. The xiao long bao is obviously its signature dish, as every table had an order of it. Its farce was a bit fattier and didn't hold as much broth as the dumplings I grew up eating. However, I'm not complaining, because I'm glad this restaurant exists here in DF. The xiao long bao's flavors were spot on with what I've eaten in Shanghai, China and (my home) Monterey Park, CA.

Takenoya
Moliere 313, Col. Polanco

Pissed off about Mexican sashimi!!

2010-07-25T15:59:00.000-07:00

There are just too many restaurants that try to be everything to everyone. Much more often than not, the results are a disappointing, ugly, diluted version of what the dish should be. Here is my personal philosophy for cooking: Keep it simple, stick with what you know best, and then do it better than everyone else.

For example, take this Kona Kanpachi dish (below) from a popular seafood restaurant in Santa Fe. It has a huge menu with over 200 items. The server informed me that they just added a sushi menu to their raw bar. So I review their menu: tuna, octopus, snapper, scallop, and then I see kanpachi. I ordered it: Kona Kanpachi Sashimi with a salad made up of nori, shiso, bamboo shoots, and rice. Then they confirmed my worst fear. The fish was no bueno. I should have stuck with the basics: shrimp cocktail, oysters on the half shell, stone crab claws, etc. Now back to the kanpachi: I removed 2 pinbones from my first bite into the sashimi!! To add to the disaster, the kanpachi was barely fresh enough to serve. It was dry and the fish was pretty much hacked into. (Notice how the slices of fish on the left side are torn instead of sliced?) Then, they placed Mexican rice underneath the salad. It's not a bad thing, but the rice wasn't cooked today. Old and cold crystalized rice will never pass my test.

This was all I could take, 2 SLICES! Now, I'm a chef. I don't like returning dishes back to the kitchen, and usually try to finish off my plates. However, for the first time here in DF, I just politely asked to have it taken off the check. To give this establishment some cred, the complementary shellfish broth they served me, was delicious. This restaurant is actually one of the busier ones in town. Because of their reputation, I would like to go back to give it another shot. However, I'm going to stick with the dishes that they are known for.

This is what sashimi should look like.

(above is a great example of how sashimi should appear. courtesy of social house las vegas)

La Mascota Cantina (as seen on Anthony Bourdain's No Reservations)

2010-07-24T13:05:00.000-07:00

(exactly what my vision looked like after several drinks)

Inspired by Anthony Bourdain's drunken Mexico taping of his show, No Reservations, me and my sous, Aldo, decided to seek out La Mascota. Located by the Salto de Agua metro station, sits the historic Cantina La Mascota, on Calle Mesones, 20 (Bolívar). Opened in 1941, this is one of many places to drink and experience Mexican culture in Centro Historico. When you start drinking, servers start bringing out tapas (free of charge). The rule of thumb here is: The more you drink, the more they'll feed you. On this afternoon, the tapas menu included satisfying items like: Barbacoa, Rico Pozole, Pollo, Chile Relleno, Chiccarron con salsa verde, Quesadilla con papa, and several others totaling 8 or 9 dishes. The cantina is packed most days during lunch hours and live entertainment is always jamming. The band rocked some Beatles hits, along with other popular Mexican rock songs. A shot of 30-30, a pina colada and sangria, couple Coronas, and a lot of food later, I was finished. It was quite the lunch.

(Barbacoa w/ consomme)

(bottom: Quesadillas con papa; top: Chicken con salsa rojo)

Redondo Beach, CA

2010-07-23T00:51:00.000-07:00

One of the greatest pleasures in life is spending time at a beach.

Santa Monica, Venice, Miami, or Cabo, wherever beach you may be at, there is no way you can not love life, and the god who created these "wonders" for us to appreciate. Thank you.

Xiao Long Bao in DF? Could it be true?

2010-07-23T00:42:00.000-07:00

I recently came across a blog, Midwesterner in Mexico, who reported her steamed dumpling experience in DF. I can't wait, and will be hunting this place down in the very near future!

Supermercado Asiatica + Follow Social House on Facebook and Twitter

2010-07-22T22:44:00.000-07:00

Jenny just found Kokeshi market in Coyoacan, specializing in imported Asian products. The prices are better here than Mikasa and Super Oriental, but not as big of a selection. What a great find!

http://www.kokeshimarket.com.mx/index.html

On another note, if you haven't done so yet, follow Social House Mexico City on Facebook and Twitter, where I will do my best to chronicle the opening, the struggles, and the process of being involved with the opening of an Asian restaurant in DF.

Las Vegas + Los Angeles Trip

2010-07-22T16:38:00.000-07:00

I just returned to Mexico City after visiting Las Vegas and Los Angeles with Jenn. The trip was way too short, as always. I saw friends and family, ate amazing food, and returned to a life that was normal to me... (being able to drink tap water, driving a car, and good Chinese food!!!!!).

Las Vegas:
HK Star - Claypot rice!
Quickly - Boba!
Social House - Excellent food, drinks @ City Center. Crispy Pata, baby!
Greek Island Cafe - gyro

Los Angeles:
Church and State (downtown) - Fried Pig's Ear, Charcuterie Board, Mussels
Eileen and Michael's house - Springroll dinner and good company
New Capital (San Gabriel) - Dim Sum
ABC Cafe (Monterey Park) - Wonton Noodle Soup, $2.99
Fosselman's Ice Cream (Alhambra) - in business for more than 90 years!
Cha for Tea (Alhambra) - Taiwanese fried chicken w/ boba
Mama's Lu Dumplings*Mama's Lu is not a typo* (Monterey Park) - Shao Long Bao
Quality Seafoods (Redondo Beach) - Live Uni, Steamed Crab
Mama Liang's (San Gabriel) - Beef Noodle Soup, Beef Pancake

Left without being able to see all my friends. Left too early, left craving Hainan Chicken and Dai Ho's Beef Noodle Soup.

"Casa Social" Mexico City...under construction

2010-07-07T22:56:00.001-07:00

@ Social House Santa Fe, Paragon Business and Residential Suites

lobby @ Paragon

inside Social House "kitchen"

@ Social House Masaryk-Polanco
Located in a historic colonial mansion, this location will offer a great contrast in design with a
modern interior setting.

Zen of Dumplings

2010-07-07T22:41:00.000-07:00

"Dumpling Manifesto", from Slate Magazine. Great writing that inspired me to make some Potstickers. :)

Pozole - La Casa de Tono

2010-06-28T10:21:00.000-07:00

Casa de Tono

I recently recieved a great tip about a restaurant called La Casa de Tono from our kitchen designer over at Grupo Delia. During the week, the lines for a table are out the door. I've been told that they can pull off over 2000 covers a day. Pretty amazing, for a 50 seat restaurant.

What I ate was probrably the best pozole I've ever had. I also had flautas con pollo and quesadilla de chicharron con queso. Truly, a meal fit for a king!

So here are a couple points of history on pozole:

-Corn is one of the main ingredients in this dish. Corn was considered a sacred plant for the country of Mexico, therefore, this dish was made during sacred events.

-In the original version of pozole, humans were used as meat instead of pork or chicken. The Aztecs and Mayans sacrificed humans as an offering to their God. During the ceremony, the sacrificed humans would have their hearts ripped out, and their flesh would be chopped up and cooked in with the corn and spices. However, after the Spanish conquest, pork became the staple meat.

Recently, I've been considering making my own version of this national dish. It would be a "Chinese style Pozole" and would combine the flavors of hot and sour soup and the traditional flavors of pozole. Although, my fiance thinks it's sacrilegious, I think I'm onto something good. :)

Social House Menu Preview

2010-06-25T23:25:00.000-07:00

Click on each menu to enlarge.

The SH Mexico City menu is very similar to the cuisine for SH Las Vegas. Btw, SHLV will be opening this week inside Crystals Mall at City Center.

Some differences are from the availability of ingredients. The style in which the kitchen is laid out will also influence the way we will be doing things here in Mexico. There is definitely a greater variety of vegetables and fruits here compared to Vegas...and much fresher too!. It is something that I can't wait to take advantage of. Having access to amazing products is key to any successful restaurant.

The menu is still incomplete, and I apologize. I just couldn't wait to share the info. I have yet to finalize the pricing, but it'll be a complete menu before opening.

Have suggestions? Bring them my way! Thanks for reading.

Born and Raised.....

2010-06-24T22:44:00.000-07:00

(Chinatown Los Angeles)

Chinatowns around the world were started in the 1800's. In the US, these neighborhoods were started by immigrants who were brought over to build railroads.

Whenever I hear the word "Chinatown", I always get wonderful feelings of nostalgia. After all, I was born and raised in Chinatown (LA). I was born in 1982 in the old French hospital (Pacific Alliance Medical Center is the current name), across the street from Castelar Elementary School, which I attended from pre-school until the 6th grade. My family immigrated to Taiwan during the Cultural Revolution in 1949. My mom's side of the family is from Shandong, China. When my mom arrived in to the US, she got a job at the Golden Palace, which was a couple blocks away from Castelar. It was a mega multi leveled restaurant, and if memory serves me right, was the size of a couple football fields. It was here where I recieved my first introduction to restaurants and its cooking. I can go on and on talking about food, so it's best that I save it for another time.

Growing up, I fell in love with the sounds, sights and aromas of this Chinese neighborhood. It was all I knew, but I felt a deep connection to the land. It was a feeling of connection that strung all the way to the homeland and to my ancestors. It has kept me close to my roots, while growing up in a major American city.

I remember the markets and the streets of Broadway, College, and Alpine and playing ball at the recreation center. I still remember running around the streets of Chung King Road with my friends. There was the wishing well at Central Plaza where everyone threw pennies into. I remember the Chinese school, the talented lion dancers practicing for the upcoming New Year's Celebration, and trying to get through the weekends at a family friend's gambling parlor. I remember the smells of fresh baked and steamed breads each morning while walking to school. I also remember the liquor shop where I used to buy baseball cards and then hung around with the shop owner for hours at a time, hoping to finally meet his daughter. (She was a Lakers Girl, and even then, I was a fanatic for the team.) To me, this neighborhood was the size of the world, yet small enough where people walking into shops knew each other by name.

(Common business found in Chinatowns: open fish market, bakery, Cantonese style BBQ, and a variety of street food)

Although I had continued going to school in Chinatown's Castelar until the 6th grade, my mom made the move to Monterey Park, CA (near the 60 fwy) when I was 5 yrs old. Located in the heart of the San Gabriel Valley, the city is considered the first suburban Chinatown in the world. When I moved to Monterey Park in 1986, my neighborhood was predominantly white and hispanic. Looking back, it was interesting to see how the neighborhood and the city transformed into what it is today.

I've always lived in or close to Chinese neighborhoods, whether it was in Chinatown LA to Monterey Park, NYC: Manhatten's Mott Street to Flushing, Queens or Boston's and the Las Vegas' Chinatown. I have always been attracted to these neighborhoods. I loved the chaos and its energy. It was being close to the familiar and always felt like "home".

(Dolores Street, Mexico City's Chinatown)

There is a Barrio Chino here in Mexico City, however it is not quite satisfactory. This is the first time in my life where a place didn't feel like "home". There are no Chinese bakeries here, or Cantonese BBQ or ladies pushing dim sum carts. Noodle shops are non existent, and so is authentic cooking, for that matter.

I spent Chinese New Year at Barrio Chino, and ended up being photographed with my fiance multiple times, by tourists and locals for being the only Chinese people in town. I spent part of the day watching celebrations back home on the internet, and somewhat wishing I could have been a part of it all. There is no doubt that this is Chinatown, but it is very unfamiliar to me. It looked like home, but didn't sound, smell, or feel like it. I wanted this to be my Barrio Chino. However, this isn't my Chinatown. This isn't my "home", but it is somebody else's. Some days, I miss my "home". Today, being one of those days. If you feel me, why don't you throw out one of those virtual hugs.

Preview: Social House Mexico Menu

2010-06-21T22:56:00.000-07:00

As the kitchen and restaurant are getting closer to being ready, I am getting more excited each day. With the help of my sous chef Aldo, we're starting to get settled in. Above is a preview of the Social House Menu for Santa Fe, Mexico. For everyone living in DF, please come out to support us for the upcoming grand opening! Thanks.

Would you eat here?

2010-06-12T21:51:00.000-07:00

A Comida Japonesa Sushi Stand off of Insurgentes and Chilpancingo.

Wicked

2010-06-08T14:54:00.000-07:00

Wicked Weather in Mexico DF

(pics taken in Santa Fe, Mexico City)

According to Wikipedia, the average temperature in Mexico City is 12-16 °C or 54-61 °F. There are two main seasons in the city. June through October carries a tropical climate with rain and moisture in the air. November through May is typically drier.

Love and Hate in DF

2010-06-07T09:08:00.000-07:00

"Love is a given. Hatred is acquired". -Doug Horton

There are millions of contradictions that exist in life. My life here in DF, Mexico is a contradiction. I recently cut the umbilical cord to my home life in the US. There, I have my family and friends. I am engaged to a wonderful woman, I am a homeowner, have a dog, a car, been blessed to cook at some great restaurants and had everything I needed. I was comfortable, maybe too comfortable. I desired to see more of the world. When this opportunity came along, it was time to turn my life upside down and make the move.

Being an Asian American kid born in Chinatown LA, growing up in the 'burbs, then moving out to the East coast via New York and Boston, and then settling in Vegas...I thought I was ready for anything and everything. Heck, I've even spent weeks at a time, living in different international mega-cities. However, settling in has not exactly been simple.

When I tell people I'm in Mexico City, I get many different replies (mostly negative) like:
-It's dangerous! Thousands of people die in drug wars each year.
-Beware of pickpockets. People are poor, so they cheat and steal.
-There was an earthquake in Baja. I don't think I'll visit anytime soon. (Baja is about 25 hrs away by car)
-You'll have trouble at work. People are lazy there and take siestas all the time.
-Mexico City is awesome. It's like, if you took Barcelona and Tijuana, and jammed it together.
-Why? Why would you want to go there?

My first month here, I was robbed. I saw gunshots fired a few feet away at the metro station. I had trouble communicating with the locals. People have refused to help me because I was of the wrong ethnicity. I was somewhat frustrated because the project that I came out here for wasn't going to happen anytime soon. Although public transportation is efficient, I don't like another man's shoulder touching mine and sharing a bus packed with 200 passengers. I heard many racists comments directed towards me, behind my back. I still get the comments, but I don't allow it to bother me much now.

Now I find that I live among many gracious people. I love the sound of Spanish being spoken. I don't mind the stares anymore, because people find me interesting and want to know my story. I've met other expats and locals alike, and find their stories fascinating as well. I understand how to get around using the bus and subway systems. I like walking through the neighborhoods with different districts. I've climbed Aztecan pyramids, visited a few historic Mexican towns, and seen many galleries. I enjoy the art and food. All this does not mean I don't struggle with "living la vida" here. I still do, on a daily basis. Now, it's more of an adventure than a painful experience. I have accepted the love/hate that I have with DF.
I feel like my time here will mold me into a better person. Although I have a strong growing desire to rediscover my heritage in China, I love the character and culture of this city and wouldn't want to be anywhere else right now.

Sights from Cuernavaca

2010-06-07T08:36:00.000-07:00

Curnavaca

In downtown, overlooking the cathedral, and statue of Cortez.

Cathedral

My beautiful lady, inside Palacio de Cortez.

Known as the City of Eternal Springs, Cuernavaca is located about an hour north of Mexico City. We took a stroll through the histroric town. The architecture is magnificient and filled with so much character.

We visited the Robert Brady museum and Palacio de Cortes, relaxed at a coffee shop, and had a nice lunch before heading back to the city.

The next time I'm in Cuernavaca, I must check out the San Anton Falls, Borda Gardens, and Xochicalco.

Lucha Libre - AAA Triplemania XVIII

2010-06-06T22:20:00.000-07:00

Tonight, the Palacio de los Deportes hosted the annual AAA Triplemania XVIII. I am a big fan of professional wrestling, just as I have been, since childhood. I found one of their mottos quite amusing: "This is not professional wrestling. This is Lucha Libre."
A few TNA performers were on the card for tonight pay per view, including Beer Money, Abyss, Chris Daniels, and Hernandez among others. Overall, it was a great show. Thanks, Javier.

Glorious Coffee

2010-06-04T18:12:00.000-07:00

Brewing coffee using a siphon.

Cafe Amano

Magdelena 208

Col. Del Valle, DF Mexico

Often considered the best way to brew coffee by conoisseurs around the world, I have never seen the siphon technique in action until I moved to Mexico City earlier this year. I was excited to try my first cup at Cafe Amano.

This technique was created in France and Germany during the 1800's. However, it is rarely used today, as much demand has died down.

Although I do not consider myself a coffee nerd, I do appreciate a damn fine cup of coffee. This method of preparing coffee is almost pornographic for the senses. From the aroma, to the sight of the coffee infusion, and the ritual of making a cup of brew.

Is this method better than commercial methods used today? I can't really answer "yes", but it does make for a good show.

Central de Abasto

2010-05-27T17:57:00.001-07:00

Mercado Central de Abasto, Mexico DF
(click on link to go to the website)

With 327 acres of every ingredient accessible to this country and over 2000 vendors, this has to be one of the most amazing markets in the world!

5 words to describe the experience:
-inspiring
-chaotic
-intimidating
-magnificent
-BIG

I can't wait to go back. Even more, I can't wait to cook with the beautiful ingredients from this market.

Teotihuacán

2010-05-18T22:35:00.000-07:00

The Pyramid of the Moon

The Pyramid of the Sun

On my 28th birthday, Jenny surprised me with a trip to the pyramids.

Teotihuacán is an ancient Aztecan city (over 2,000 years!) outside of D.F. At its peak, it was home to over 100,000 people which made it one of the largest cities in the ancient world.

A Passion for Family Meals

2010-05-18T21:48:00.000-07:00

One of my favorite things about working in a restaurant kitchen is having family meals with the staff. These are the meals eaten by the cooks, servers, bussers, wine sommeliers, managers, dishwashers. It is often prepared by someone belonging to the kitchen staff, before guests arrive.

Some days, it can be whole roasted chicken with natural jus with potato puree or shepard's pie and then rhubarb cobbler for desert. Other days, we only have trimmings available from that beef ribeye I just butchered or scraps of vegetables. Staff meals can mean the Mexican cook in my kitchen feeding the entire staff tacos, made from the beef trimmings. Another day, the Indian prep cook will turn out beautifully cooked vindaloo and chicken masala. It doesn't matter what is on hand, but cooks will find a way to make magic from humble ingredients. (Usually!)

Macaroni and Farm Vegetables poached in Tom Yum Broth

Steamed Snapper with Ginger and Scallion

Thomas Keller devoted a section to family meals in his book, The French Laundry. It is titled, "The Importance of Staff Meal". He writes, “Staff meal was first about the fundamentals of cooking … Can you be passionate about cooking at this level? If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you’ll be a great chef. Maybe.”

Staff meals are simple, fun, and diverse. These meals bring the team closer together and is meant to keep everyone happy. That is why I am passionate about it.

I love you, Mom

2010-05-09T11:38:00.000-07:00

Dear Mom,

You were always there for me every step of the way. Thank you for raising me. Thank you for supporting me and always loving me. You are an inspiration, philosopher and confidant. You are the strongest woman I know and I will always appreciate everything that you have done.

Happy Mother's Day!

The Juice Lady

2010-05-05T19:37:00.000-07:00

This is Hiermina from Tacubaya. I've been getting my "power juice" from her since living in Mexico. She shops for her fruit at the best market in town, Mercado San Juan.

A liter of pure juice made from:

6-7 oranges

2 guayabas

2 chunks of pineapple

1 stalk of celery

cost = 20 pesos (roughly $1.75 USD)

Life is good.

El Ángel de la Independencia

2010-05-03T21:58:00.000-07:00

If there is one symbol that represents Mexico City more than any other, it is the Angel of Independence, or El Ángel for short. It was built in celebration of gaining independence from Spanish rule.

Asian Food in D.F. ! Part 2 (continued)

2010-05-03T21:22:00.000-07:00

Min Sok Chon @ Calle Florencia, Zona Rosa

Pan chan

Dol Sot Bibimbap

Was it good?

"YESSS"

Asian Food in D.F. ! Part 1

2010-04-30T00:13:00.000-07:00

I must admit....as good as tacos, tamales, mole and pozole are, I miss good ol' Asian food. This past week, I ventured out with Jenny in search for some delicious grub.

Cafe Amano, Cafeteria Japonesa

Cappuchino Frio and Floatante de Soda

Ribeye beef bowl and Curry Rice.

Ka Won Seng, huo guo Wednesday (hotpot Wednesdays and Saturdays)

Large selection for the huo guo (literally meaning, "firepot"). Basically, this is a ¨do it yourself¨ kind of meal. A large variety of proteins, vegetables, and starches are laid out on a table. A server will bring each person their own pot of hot broth. Then, you grab a combination of sauces for dipping. When the broth comes to a boil, you can swish your proteins and vegetables in the broth until your desired doneness. Dip into sauce, and savor!

-Beef, shrimp, blue crab, squid, fish ball, beef ball, cockles, mussels, bay scallops, sea bass, frog legs

-Decent selection of Chinese greens, along with mushrooms, vermicelli noodles, and dumplings

-A delicous array of Chinese salads including cucumber salad, pig's ear salad, seaweed salad
-Dim Sum: ham siu gok, egg custard, and fried sesame ball
-About a dozen sauces to choose and mix from

Tokio Restaurante @ Calle Hamburg

Ha Rim Gak @ Calle Londres

ZhaJiangMien, Korean style

I love ZhaJiangMien. There are many regional variations on this dish. I grew up eating the Taiwanese version. It was something my mom made for me when I was a youngster, and it was also something that she ate as a child. I will include a recipe in the near future.

Super Oriental Market, Coyoacan

Super Oriental

The results...fantastic solid cooking, authentic flavors, with an ambiance that brought me back home.

Santa Fe Construction

2010-04-22T16:12:00.000-07:00

View from outside patio of Social House.

Patio

Part of the lounge

Space for walk in and freezer

My future kitchen.
(The entire hot line is the length of the brick wall)

Construction continues to move along in Santa Fe. The completion date is looking to be May 24 and kitchen installation will take 7-10 days. I must say, that this kitchen will probrably be the smallest I've ever worked out of. It doesn't look to be more than 300 sq. ft. The space is to fit the hot line, the pass, prep area, a 3 compartment sink, beverage station, dry storage, a walk in refrigerator and freezer, the dish pit, server's station, and a pastry station that is barely even a space at all!

Only one solution:

We're going vertical. That means tons of shelving and being extremely organized.

There are two restaurants already opened in the Paragon building:
-City Bistro
-Le Bodocua

Also going in beside Social House are:
-Kingfisher
-a restaurant by Los Canarios
-Artnoc, a wine shop

Opening soon...?

2010-04-05T20:48:00.001-07:00

Construction @ Social House Santa Fe is starting to come along. The kitchen should be done by mid-May and we're anticipating grand opening in June.

Keeping my fingers crossed.

Scenes from Santa Fe

2010-04-05T01:35:00.000-07:00

Santa Fe is Mexico City's major business district, and is located along the western edge of Mexico City. It's a city within a city, but isn't as big as it looks. I've walked the city in a couple of hours. It consists mainly of skyscrapers and is home to many mainstream companies such as Nokia, GE, Ford and many others. It is also home to the restaurant I'm here to open: SOCIAL HOUSE.
The mega building project started about twenty years ago in Santa Fe, and is still going! Before that, it consisted of a landfill and sand mines.

I compare Santa Fe's building situation with Shanghai's Pudong District or even Dubai.

Check it out!

Golf driving range

Paragon Santa Fe (location of Social House)

Centro Commercial Santa Fe - The largest mall in Latin America

In Santa Fe, many skyscrapers are given nicknames, such as:

"Pantalones" meaning "Pants" building.

"The Washing Machine" building.

Ceviche

2010-03-28T00:07:00.001-07:00

Fish Ceviche at Mi Gusto Es

Doradito?

2010-03-27T21:41:00.000-07:00

Who can name this dish?

Ingredients:
Blue corn tortilla shell
Frijoles (bean puree)
Queso (cheese)
Cilantro
Onion
Salsa verde and salsa roja

Clearly, this is a great burger commercial!

2010-03-25T12:55:00.001-07:00

A Passion for Noodles

2010-03-23T23:57:00.000-07:00

"Taiwanese" Beef Noodle Soup, My Way....

Noodle Porn?

Also known as "niu rou mian" in Chinese

Noodles w/ braised beef shortribs . Here in D.F., Taiwanese restaurants and certain ingredients are non existant, so I revised a version of this noodle soup for some Taiwanese home cooking in Mexico City.

Given a choice between eating only rice or eating noodles for the rest of my life, I would choose noodles. I love noodles. All kinds of noodles, from Beijing style hand pulled noodles, to Shaanxi knife cut noodle, udon, to Italian pasta... but my favorite is Taiwanese beef noodle soup.

When one thinks about Taiwanese food and culture, one must not forget to mention "niu rou mian", which translates to beef noodle soup. It is a dish that has made such a great impact on a country, that it has become a way of life for many Taiwanese. It is near impossible to walk through more than a couple blocks without spotting a restaurant specializing in this dish. There are niu rou mian festivals and a annual competition, where the winner gains instant fame amongst his countrymen and women.

If I had a bowl full of this in front of me, then there are no other foods in the world I would rather eat. So...if you ever find a Taiwanese restaurant, go in and tell them that you want "niu rou mian"!

The King of Mexico City's Street Foods: Tacos, Baby!!!

2010-03-18T01:28:00.000-07:00

My favorite taco stand in Tacubaya.

Cooking up some longaniza sausage, suadero and tripa with corn tortillas.

Una orden tacos suaderos.
Cost: 6 tacos for 10 pesos.
Conversion rate: 13 pesos = $1 USD

Tortas, Quesadillas, Frito Plantanos, Hambugeresas, Tamales, Flautas, Helado, Street Corn....

In a city where the thousands of street food vendors line sidewalks, alleyways, and anywhere they can fit their cart in, the street taco is KING.

The tacos are wrapped in corn tortillas, about 4 inches in diameter. The tortillas are always doubled up with 2 pieces per taco. You call out the filling of choice, whether it be al pastor (a gyro like sausage rotated on a rotisserie), longaniza sausage, tripe, suadero, or the many other offerings. After the tacos are filled with your desired protein, it gets topped with cilantro and onion. And now, the fun begins. You customize your taco with a little salsa verde or rojo, a squeeze of limon, and add cucumbers or radishes on the side.

My favorite taco stand is right off the Tacubaya metro station. For 10 pesos, you get 6 great tasting tacos of suadero or longaniza. Or for the same amount of dinero, you can have 4 tripas tacos, which is a specialty of this vendor. He often sells out!

Street tacos are delicious, however there are risks for all street foods. Eat with caution.

Tips:
1. Find the busiest vendors. If it's good enough for the local crowd, then it's good enough for me. They know what's good.
2. See, taste, smell. Is their cooking platform dirty? Is the cooking oil old or is the oil clear and fresh? Does the meat have an off odor?
3. Use common sense!

I will leave you with one final line:
As the locals say, "If you haven't eaten street tacos, then you haven't really been to Mexico City!"

My Soul Food

2010-03-17T10:09:00.000-07:00

Jiaozi, as it is called in Chinese, is one of my favorite foods in the world. My mom used to tell me stories of her and her 3 brothers making hundreds of dumplings everyday when they were kids. Back in Taipei, my grandparents used to host mah-jhong games every weekend for the neighborhood. To be considered good hosts, every single attendee had to be fed. My grandma's recipe was so popular that some people came just for the dumplings and not mah-jhong. So dumplings were served every weekend. They were stuffed with ground pork, plenty of chives, and seasoned with a touch of ginger. I swear, I could eat about 40 or 50 or these in one sitting. That's a lot of dumplings!!!

After being cooked, the jaozi is dipped in a sauce made from soy sauce, black vinegar and garlic. Every member of my family makes it the same way, just as my grandparents used to make it. My mom made this for me often when I was growing up. I have tried this dish in many restaurants from Los Angeles to Vegas and NYC to Boston...even China! However, it just nevers seems quite as good as the ones my family makes. While here in Mexico, I sometimes think about home. One of the things that I am nostalgic about is food, particularly the foods that I grew up with.

My family makes these wrappers from from scratch by rolling out little nuggets of dough. Here, I have recreated my grandma's recipe for the dumplings with store bought wrappers.

Beautiful raw jiaozi.

Beautifully cooked jiaozi.

for the dough:

3 cups AP flour

2.5-3 cups room temperature water

for the filling:

1 cup ground pork

1 T soy sauce

1 t salt

1/2 t sugar

1 T dry Sherry

1/4 T white pepper

2 cups thinly sliced Chinese chives

1 T ginger, minced

for the sauce:

1/2 cup soy sauce

1/4 cup black vinegar

1/4 cup water

crushed garlic

For the dough, mix ingredients and knead until mixture is homogenous. Set aside to rest.

Mix all ingredients in filling.

Divide dough into smaller pieces (1 inch x 1 inch). Flatten each piece with the palm of your hand and roll dough into a circular shape, about 3 inches in diameter.

Place about 1 T of filling in each wrapper and fold over into a half moon shape. Press edges tightly to seal.

Bring a large pot of water to a boil and add the dumplings in. Give it one stir to make sure none are sticking to each other or the bottom of the pot. Once the dumplings start to float, allow it to sit in the boiling water for an additional 5 minutes. Drain and serve with dipping sauce.

Mercado San Juan

2010-03-04T16:48:00.000-08:00

Images from Mercado San Juan

Introduced to me by Chef Jair Tellez of MeroToro restaurant, this amazing market is a chef's dream. You can find anything from fresh herbs, Asian vegetables, exotic spices, imported and national cheeses, to fresh seafood and whole pigs all under one roof!

La Jersey

There is a charcuterie and cheese shop called La Jersey that triples as a tapas bar as well. A sip of Rioja goes quite well with tapas like:

Shaved Ibero Ham with Manchego and Spanish olive oil

Fresh Mozzarella

and Fresh Ricotta, Honey, and Walnut!!!

Wall Street Journal Asks: Is Mexico City The World's Greatest Food City?

2010-02-28T09:25:00.000-08:00

At Azul y Oro. (click on the picture for this great article)

Social House Food Preview

2010-02-26T13:30:00.000-08:00

Beef filet w/ 5 sauces

Chili Squid
Tocino Pork Ribs, Pickles
Arctic Char, Truffle Soy Reduction
Braised Tamarind Shortribs, Curry Corn Salad
Yellowtail Jalepeno
Tuna Tataki, Ginger Chili Sauce

Kobe Beef Tataki, Wasabi Creme Fraiche, Lemon Soy
Trio w/ soy salt, citrus, chili oil
Nigiri: tuna, salmon, ama ebi

source: socialhouselv.com

Ka Won Seng, Mexico City

2010-02-21T09:13:00.000-08:00

Ka Won Seng may be the best Chinese restaurant in Mexico City. After a few trips to Barrio Chino and a variety of disastrous meals, finding this place has been one of my biggest joys since moving out here a couple weeks ago. They have a daily dim sum menu posted on a red piece of paper by the cashier. Also, I was very excited to hear that one of their specialties was Cantonese style roast duck! I can't wait to go back.

Check out:

http://davidlida.com/?m=200901

http://mexicocityfood.net/

Social House Preview!!!

2010-02-07T20:35:00.000-08:00

Social House ad in Caras Magazine

Frontage of Social House Mexico City site.

Social House at Paragon Santa Fe

This is my 3rd day in Mexico City. Things are happening very quickly. They expect buildout to be in 3 weeks, (although from what I can tell, construction has not begun yet). I stopped by the site of the restaurant with Javier, director of Luxury Clubbing Group and Jenny, my fiance.
During my time here in Mexico City, I've been in communication with Joe Elevado, Executive Chef of Pure Management Group, and Aldo Bravo, who will also join Social House Mexico as a chef. I can't wait to get into the kitchen!

More pictures and updates to come!

Introduction

2010-01-29T20:02:00.000-08:00

Hi Everyone...

I am very excited about opening Social House in Mexico City in March 2010. It has been an awesome journey getting to this point and I know there will be longer roads ahead.

Food...Restaurants...Cooking...it is my passion. Cooking is what I have always dreamed of doing. Never in a million years, did I think I would be doing it in Mexico! Life is funny, but it has treated me well.

With this blog, I want to share the foods and experiences that I encounter during my tenure in the capital city of Mexico.

Prior to this great opportunity, my experiences include:

-Wazuzu, Wynn Encore Resort, Las Vegas, NV
-Red 8, Wynn Resort, Las Vegas, NV
-Social House, Treasure Island Resort, Las Vegas, NV
-Sona, West Hollywood, CA
-Joel Robuchon at the Mansion, MGM Grand, Las Vegas, NV
-Atelier, Ritz Carlton Hotel, New York, NY
-Ambrosia on Huntington, Boston, MA

-Culinary Institute of America, Hyde Park, NY

I am excited and ready to go. Vamanos!

My Story...

2008-03-22T17:43:00.000-07:00

Sheridan was born in Los Angeles' Chinatown, and raised in Monterey Park, CA. Growing up in an area considered by many gourmandes as home to some of the finest Asian restaurants in the world, this was a giant playground for his culinary beginnings. Since a child, Sheridan has had a fascination with taste and the transformation of ingredients, leading a very natural path to becoming a chef.

Upon graduating from the Culinary Institute of America, Sheridan embarked on a culinary journey that has shaped who he is today. He began his culinary career in Boston at Ambrosia on Huntington, where the French-Asian cooking was recognized as one of Esquire Magazine's 25 best new restaurants.

In 2002, Sheridan was recruited by Chef Grabiel Kreuther to join the kitchen of Atelier, the Ritz Carlton's signature dining room in New York City. The restaurant recieved numerous accolades, including a NYT *** review. In 2004, Sheridan returned to Los Angeles to be part of a team that cooked and developed amazing tasting menus at Chef David Myer's Michelin * restaurant, Sona.

Intrigued by what he was hearing about the Las Vegas culinary scene, Sheridan gained a position on the opening team of Michelin *** restaurant, Joel Robuchon at the Mansion. A year later, Chef Joe Elevado offered him the opening sous chef position at Social House, one of the most acclaimed Asian restaurants in the country. In 2008, with the opening of Encore at Wynn Las Vegas, Sheridan was again recruited to join the opening team of Wazuzu. There he helped lead the renowned pan Asian kitchen with Chef Jet Tila. During his tenure, the restaurant was named by Conde Nast Magazine as one of the "hottest tables" in the country.

In 2009, he was reunited with the group behind Social House, and.offered an international executive chef position to lead the opening of two Asian restaurants in Mexico City.

In 2010, Chef Sheridan was appointed the opening executive chef of Comme Ca at The Cosmopolitan. Prior to the opening, he traveled with David Myers to study the great Parisian brasseries in France. At 28 years old, Sheridan became one of the youngest executive chefs on the Las Vegas Strip. There, he led the restaurant to national recognition, including being named one of the top 10 best new restaurants in the country by Gayot.

Like every cook and chef cooking their hearts out and climbing the ladder in this business, Sheridan always wanted to have his own restaurant. When an opportunity was presented to operate his own food business in one of the greatest gastronomic cities in the world, it was an offer that he couldn't refuse.

Sheridan Su

My New Beginning

944 Magazine Article

The Great Bao Truck

Escargot

Team

Raw Bar @ Comme Ca Las Vegas

Comme Ca NYE menu

Truffles

Thank you

Comme Ca Las Vegas Daily Specials

Comme Ca's Mission Statement

Paris, Day One

Paris, Day Two

Paris, Day Three

How to get a job.

Becoming a Chef

Comme Ca - Playboy Mansion

Comme Ca, Cosmopolitan Las Vegas

Leaving Mexico City

A Cook's Perspective

***F.N.G.***

Inspired

All about Tacos Al Pastor

The Prince of Street Food: The Mexican Torta

PUTA? Not what it really seems...

All about "Comida Corrida"

Happy Birthday

The perfect taco???

Robuchon Kitchen Service

Burger

Restaurante Takenoya, Polanco

Pissed off about Mexican sashimi!!

La Mascota Cantina (as seen on Anthony Bourdain's No Reservations)

Redondo Beach, CA

Xiao Long Bao in DF? Could it be true?

Supermercado Asiatica + Follow Social House on Facebook and Twitter

Las Vegas + Los Angeles Trip

"Casa Social" Mexico City...under construction

Zen of Dumplings

Pozole - La Casa de Tono

Social House Menu Preview

Born and Raised.....

Preview: Social House Mexico Menu

Would you eat here?

Wicked

Love and Hate in DF

Sights from Cuernavaca

Lucha Libre - AAA Triplemania XVIII

Glorious Coffee

Central de Abasto

Teotihuacán

A Passion for Family Meals

I love you, Mom

The Juice Lady

El Ángel de la Independencia

Asian Food in D.F. ! Part 2 (continued)

Asian Food in D.F. ! Part 1

Santa Fe Construction

Opening soon...?

Scenes from Santa Fe

Ceviche

Doradito?

Clearly, this is a great burger commercial!

A Passion for Noodles

The King of Mexico City's Street Foods: Tacos, Baby!!!

My Soul Food

Mercado San Juan

Wall Street Journal Asks: Is Mexico City The World's Greatest Food City?

Social House Food Preview

Ka Won Seng, Mexico City

Social House Preview!!!

Introduction

My Story...

F.N.G.