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The World Fare

Mirta Rodriguez is fully in command at Mariscos Ruben in Tijuana.jpeg

Photo by Michael A. Gardiner

Mariscos Rubén seems to be a place for gringos rather than locals. While the prices are well within the command of tourists, they’re distinctly higher than most south of the border. Read more

The World Fare

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Photos by Michael A. Gardiner

Order well and you can still enjoy some good dim sum at Emerald Chinese Seafood Restaurant. Read more

The World Fare

Glazed Black Cod at Animae.jpeg

Photos by Michael A. Gardiner

Yes, Animae is unabashedly a take on ’90s fusion. But it’s fusion that comes together. Read more

The World Fare

Mada-Sao is a great place to tuck into a steaming pot of spicy broth. Read more

The World Fare

Smoked Half Chicken at Valley Farm Market BBQ Shack.jpeg

Photo by Michael A. Gardiner

When people think of barbecue in America it tends to be pork or beef that come to mind. That’s likely because not enough people have had the opportunity to try the Valley Farm BBQ’s smoked chicken. Read more

The World Fare

Broccoli-Bacon, Sweet Corn-Basil and Ham and Cheese Empanadas at Empanada Kitchen.jpeg

Photo by Michael A. Gardiner

Empanada Kitchen’s offerings are true to the Argentine style. They offer nine daily empanadas (ranging from highly carnivorous to vegan) plus a daily special. Read more

The World Fare

House Special Lao Mein at A-Bowl.jpeg

Photo by Michael A. Gardiner

As A-Bowl in the Convoy District shows, the food of a megalopolis like Shanghai defies such easy definition. Read more

The World Fare

Lobster at Puerto Nuevo #1.jpeg

Submitted photo

Puerto Nuevo-style lobster is a brilliantly simple thing. It’s Baja’s clawless spiny lobster—not the more familiar Maine variety—split lengthwise and pan fried in lard. It’s served with creamy refried beans, Mexican rice, and flour tortillas. Read more

The World Fare 2 Comments

Stir-Fried Kidney with Pickled Chili Peppers at Sichuan City.jpeg

Photo by Michael Gardiner

As the name would suggest, the food at Sichuan City is, like that of Spicy Hut before it, Sichuan. The flavor profiles lean toward the hot and spicy along with contrasting sweet and sour flavors. Read more

The World Fare

Smokin Hot Chik Sandwich at Liberty Chik.jpeg

Photo courtesy Liberty Chik Hot Chicken

Liberty Chik offers three main combos:  two breast pieces with fries, a sandwich with fries, and hot chicken with waffles. Each is offered in four heat levels: mild (why?), medium (same question), hot (getting there) and “Smokin Hot” (why you came). Read more

The World Fare

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Photo by Michael Gardiner

Lebanese food is another one of those cuisines people tend to lump together with “Middle Eastern” food. Incorrect as that may be, it’s not without reason. Read more

The World Fare

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Photo by Michael A. Gardiner

Hot pot is having its moment. It's a moment that was, perhaps, crowned when Anthony Bourdain sang its praises and wielded it like a weapon in Eric Ripert's direction on the Sichuan episode of Bourdain's Parts Unknown CNN show. Read more

The World Fare

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Photo by Michael A. Gardiner

In Britain and many of its former colonies, pie brings to mind a world of robust, savory offerings. Pop Pie Co. (4404 Park Boulevard) in University Heights aims to get us in touch with our inner Brit. Read more

The World Fare

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Photo by Michael A. Gardiner

While we don't have many good tapas bars in San Diego, certainly not enough for a classic Spanish "tapas crawl," perhaps the one that best exemplifies the tapas spirit is Cueva Bar (2123 Adams Ave.) in University Heights. Read more

The World Fare

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Photo by Michael A. Gardiner

We pretty much suck at deli. There are many types of food and restaurants we do really well in San Diego but deli just isn't one of them. Read more

The World Fare

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Photo by Michael A. Gardiner

Once upon a time Cantonese cuisine was the shiny new thing. Then again, there was a Gold Rush going on back then. Now "regional Chinese" is all the rage (as if Guangdong Province's Cantonese were not one of China's eight great regional cuis... Read more

The World Fare

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Photo by Michael A. Gardiner

According to Gordon Ramsay, "Cooking today is a young man's game." But is cheffing? Ordinarily it takes over a decade to climb the back-of-the-house ladder. Read more

The World Fare

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Photo by Michael A. Gardiner

At one level, Sabina’s is an indoor incarnation of her iconic street cart. And it would truly be difficult to say that there is any dish there better than La Guerrerense’s most famous dish: the tostada de erizo con almeja . Read more

The World Fare

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Photo by Michael A. Gardiner

Before I noticed the painted "wall" ringing the top of the dining room I thought it might just be a silly name. But was "Great Wow" really a politically incorrect pun on "Great Wall?" Read more

The World Fare

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Photo by Michael A. Gardiner

When TripAdvisor named San Diego the country’s best pizza city, many scoffed at the notion a place with no signature pizza style of its own (and one best known for fish tacos) could come out on top. Read more

The World Fare