Papi's Grill - Pismo Beach

I long for those chefs that truly create, take something that is blank and turn it into art. The high is entertaining and everlasting, and it touches people. Thus they must continue. To experience the moment of creation, the inspiration of their souls reaching another's. I am happy to say I found another brilliant chef running a “must try small find” in Pismo Beach.

When a new eatery pops up in town, I try to be there during the first week. I am forgiving for growing pains, but if this place is going to set the town on fire, I want to be the first one with the scoop. Opening day at Papi’s Grill in Pismo Beach, and I was in love with this new bistro. Rosendo Perez took over the former Garland’s (aka Longboards and Bullwinkles) and produced a taco stand that will redefine the term taqueria.  

Rosendo comes via the executive chef track from Santa Barbara where he was a tappen chef for a sushi bar. He wanted to return to his wife’s hometown and mix his knowledge of Japanese flavors with the roots of his native Mexican food. I knew this was going to be a special place when Rosendo pulled out a ball of corn dough, hand shaped and fried my tortilla after I ordered. I nearly fainted, real Torillas del Mano is only something dreamed of North of the border. 

I started with Taco de Pescado, that featured fresh halibut caught daily from local waters that is cut and grilled, served with pico de gallo, cabbage and a special white sauce that like everything else, is made from scratch. A combo of traditional Mexican vegetables blended with a Japanese flavor palette to make a fish enhancing sauce that was perfection. The Taco do Camarones were equally good with large succulent shrimp cooked to impeccability. The corn salsa that accompanies most dishes was spectacular and I saw Rosendo roasting and cutting the corn himself.  With the traditional Mexican coke in a bottle and a Model Negro we moved on to the Potato Taco. These crispy little treasures are filled with potato, chorizo and a queso fresco combo then deep-fried and served with fresh guacamole (also made as ordered). 

I became obsessed and ate here every day for a couple of weeks trying everything on the menu. Every dish was a spectacular as the next and my favorite was the Pasilla Grande. This dish that dances in my dreams contains a large roasted pasilla chile that is stuffed with cheese and chorizo.  It is served with two tortillas because of its size and I take a fork and knife to get every delicious morsel. A close second is the Veggie Taco (yes, the meat loving carnivore that I am, likes theses veggies that are seasoned and grilled to perfection) with a delectable horchata milkshake. 

And not just a taco stand, Papi’s has fantastic hamburgers in addition to salads. We tried the Raja’s burger, a thick prime beef patty served with grilled pasilla chile with onion, tomato, lettuce, cheese and an amazing chipotle sauce.  This burger with a kick was served with a side of fries.  

Rosendo makes Ceviche on the weekends with the freshest of fish and shrimp plucked straight from the ocean. He marinates it in fresh lemon juice and adds cilantro, onion, tomato and a hint of fire. It is served with tortilla chips. Papi’s Grill for was a gift to my mouth. Every taste bud thanked me for sharing. 

Come and try what all the foodies are talking about at Papi's Grill Tacos y mas. It is located at 1090 Price Street in Pismo Beach; you can reach them at 805-295-6660. They are open from 11:00am to 8:00pm daily.

Granada Bistro in San Luis Obispo

                                                               

I am a December baby (Birthdate: 12/18) and fuss like a wet kitten every year if my husband and closest friends do not properly adulate me on that date. My loved ones know this and go out of their way to ensure I have a proper birthday dinner. I don’t envy them this task as my food critic profession makes me difficult to impress me with culinary delights. This year, everyone received gold stars as the food, atmosphere, wine and company exceeded all my expectations at the Granada Bistro in San Luis Obispo. 

The artsy lighted tree, opulent heaters and warm welcome from the staff, instantly dazzled us. This place looked like it stepped out of a Woody Allen film for its drama and elegance. Gary snagged our waiter, Matthew and ordered for the whole group. He also told him to give me a menu of what we ate so I could enjoy my meal and not be scribbling the whole time.  My friends brought epic magnums from Grey Wolf Winery (a Petite Sirah and a Tempranillo).  But we started with Matthews’s suggestion of a sparkling cava from Spain, which was wonderful. 

Our first course was the charcuterie platter, a bacchanal of house-cured meats including peppered salami, chorizo, and prosciutto with hard Gouda and two different kinds of Brie. This beautiful dish was sprinkled with gastronomic delights such as blue cheese and honeycomb, nut clusters, candied apples, cauliflower, red peppers and a Hush Harbor baguette. We all agreed this place and dish would be picture-perfect to come back and enjoy with a glass of wine after a long day at work. 

Kimberly, the owner strolled by and told us that the heart and inspiration was the pre-existing Granada Bistro. The space has been renovated and re-imagined in industrial chic design, adding outdoor and roof top seating.  Serving farm-to-table tapas and dishes inspired by Spanish, Cuban, and South American cuisine. The amazing charcuterie and local seafood are complemented by an eclectic wine list including Spanish and Latin American selections served in retro wine glasses (a very nice touch indeed).

Knowing my love for bacon and blue cheese, our next dish was Bacon Wrapped Medjool Dates; this amazing amalgamation of flavors floored everyone. The apple smoked bacon was wrapped around the dreamily sweet dates and stuffed with Valdon blue cheese. This is my version of epicurean paradise. 

Matthew paced each passage flawlessly and our next course featured the Mike Caesar salad with stems of romaine lettuce peppered with shaved Parmesan, Boquerón’s (which is a small, tasty filleted fish preserved in olive oil) and “The Sauce” - a dreamily prepared dressing.  We also had The Wedge, an iceberg lettuce fourth with bacon lardons, smoky blue cheese, cherry tomatoes and blue cheese dressing. The house made croutons were of note on both salads and the remark was made that this was rabbit food worthy of men.

                           

On to a favorite of mine, Paella. I would swim to Spain for this dish done right. No need now, as Granada executive chef, Spencer Johnston has developed a refined and proper version. A swirling dish of risotto rice with house chorizo, prawns, organic chicken, mussels, clams and local halibut with a sprinkling of peppers and onions made this saucer a symphony of flawlessness and flavor. Each fish was stewed to excellence, and the melding of the savors, an enchantment. Thinking it couldn’t get any better – they brought us what I consider culinary fulfillment when done decorously, Carbonara Pasta. The Black Truffle Carbonara Linguine Pasta rocked my world. This dish when organized precise will make you see angels. And not only was this done right, it was completed with black truffles. This is how you make a carbonara (please take note other chefs offering a “version” of this truth). Start with house made linguine, cooked al dente. Add shavings of black truffles, snap peas, house bacon and Parmesan. When the pasta is done, place a raw duck egg a top of the noodles. The steam from the pasta pouches the egg to perfection and then you mix it all together. The dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti". It is now comfort food from our Roman roots and this was the best I have had in the states. 

Next we had the Hand Cut Local Beef Tartar with brioche toast, Meyer lemon, herbs and sea salt. This dish was a rare treat. Since we were dining with men, our next sample was the Granada Burger. With bacon onion jam, aged cheddar, arugula, house made pickle, ripe tomato, Dijon aioli and hand cut fries. We all agreed it was the best burger we had all had in a long time. 

They skipped the singing, but not the desserts, and I was glad for this blessing. From my favorite farm (Windrose Farm) came the ingredients for the Apple Galette. Small tarts with a dolce de leche crème faiche, with a flaky buttery crust, and the apples have a hint of rosemary (which is planted around the orchard and seeps into the fruit) served with house made vanilla ice cream. Simply angelic. The Chocolate Pot Du Crème with a lavender Pinion cookie and a bullet Chantilly made this birthday girl sigh with exultant satisfaction.

Granada Bistro is attached to the first and only luxury boutique hotel in downtown San Luis Obispo, an astounding 5 million dollar renovation. It was completed in October 2012 with the goal of maintaining the unique elements of the property while modernizing the design, plumbing and electrical. Housed within an original 1920′s exposed-brick hotel building, the hotel offers 17 accommodations, a full-serviced restaurant, spa, and the city’s first rooftop lounge. 

Granada Bistro is located at 1126 Morro Street in San Luis Obispo. Call for reservations at 805-544-9100.

Cubanissimo Food Truck

The food truck phenomenon has hit the precipice of astonishing and inspiring food, and we have some of the finest examples right here on our coast.  I chase these culinary coaches of goodness around like I am searching for gold. For it is in the traveling kitchen that you find the master chefs doing something so veracious, and delightful that customers are willing to chase them down to sample their feasts. Food trucks do not have one address to hunt and find, but a different one each day.  It is a culinary scavenger hunt and I love it. My newest find came in a brightly colored one parked out in front of MindBody Company in San Luis Obispo. Cubanissimo Food Truck is the brainchild of Arqui Trenado who is living the American dream. He is a Cuban immigrant who along with his wife, Chrystal has brought some of the best regional cuisine of the forbidden Isle of Cuba to our shores. 

It was the Hubs birthday and in a quest to find good food in a new setting, I found the Cubanissimo Food Truck.  Cuban food has always been a favorite of mine, but this was his first try.  Arqui prepares everything from Cuban sandwiches to Ropa Vieja to Chuleta plates and serves only Cuban beverages. We ordered the Cuban sandwich, Tostones with
Black Beans over Rice and Yucca fries. Though the meal was consumed on a black top and served in a plastic tray, it was a birthday highlight (after 5-pounds of See’s Candy).  

For those who have not had Cuban food, a brief tutorial.  The Cuban sandwich is a rare treat and a star of the between two pieces of bread sect. It must be Cuban bread (which Arqui drives to Los Angeles to get), which has an element of lard added to it making it dense and good for soaking up juices. Inside the sandwich is sliced braised pork shoulder, sliced ham, Swiss cheese, a pickle and mustard.  It is pressed in a heat source (like a Panini maker) so the bread is crisp and the cheese melted. People will argue for hours over the kind of pickle and mustard, and the proper seasoning of the pork, (mojo is my favorite) so every chef’s version is unique.

They are served with Yucca Fries, a delicious break from potato fries.  Yucca (sometimes called Cassava) is a root vegetable similar to the potato, but richer in flavor.  These are fried and served with a garlicky mojo sauce. The Tostones are twice fried plantains, a Caribbean delicacy that I crave. Unlike its imposing cousin, the banana, plantains are savory and delicious. To make these, unripe plantains are sliced lengthwise, fried and then smashed flat, then fried again. Here black beans accompanied them, a simple yet tasty way to wake your taste buds. 

I asked Arqui where he learned to cook and he told me it was his father who was his inspiration and maestro in the kitchen. He is planning to expand Cubanissimo's menu in the near future by adding sweet Cuban coffees. I tried the Jupina Pineapple soda, which was sweet and a refreshing change from soda. 

One my next trip I followed them to Santa Maria newest Farmer’s Market on Friday night. Located in the Town Center West across from the mall, I was lucky enough to catch Imperial Rice on the menu. A creamy, seasoned rice with shredded chicken and cheese, simply delectable. Gary had the Ropa Vieja de Pollo, Tropical Fruit Salad and Plantain Chips and then we shared the Cuban Chorizo over Rice with Tostones. It was too much food for one setting, but as leftovers, it was scrumptious. 

The Cubanissimo food truck is easy to spot on the street, with its brightly colored images of all things Cuban, such as music, dance and dreams. But following the business on its social media is the best way to know when and where the truck will be and what eats will be featured. Truck locations and daily menus can be found by following Cubanissimo on Facebook or on Instagram @cubanissimofoodtruck.

For those not in the social realm, call toll-free 844-4CUBANO (844-428-2266) or email cubanissimofoodtruck@gmail.com.

Cubanissimo Food Truck

The food truck phenomenon has hit the precipice of astonishing and inspiring food, and we have some of the finest examples right here on our coast.  I chase these culinary coaches of goodness around like I am searching for gold. For it is in the traveling kitchen that you find the master chefs doing something so veracious, and delightful that customers are willing to chase them down to sample their feasts. Food trucks do not have one address to hunt and find, but a different one each day.  It is a culinary scavenger hunt and I love it. My newest find came in a brightly colored one parked out in front of MindBody Company in San Luis Obispo. Cubanissimo Food Truck is the brainchild of Arqui Trenado who is living the American dream. He is a Cuban immigrant who along with his wife, Chrystal has brought some of the best regional cuisine of the forbidden Isle of Cuba to our shores.

It was the Hubs birthday and in a quest to find good food in a new setting, I found the Cubanissimo Food Truck.  Cuban food has always been a favorite of mine, but this was his first try.  Arqui prepares everything from Cuban sandwiches to Ropa Vieja to Chuleta plates and serves only Cuban beverages. We ordered the Cuban sandwich, Tostones with
Black Beans over Rice and Yucca fries. Though the meal was consumed on a black top and served in a plastic tray, it was a birthday highlight (after 5-pounds of See’s Candy). 
For those who have not had Cuban food, a brief tutorial.  The Cuban sandwich is a rare treat and a star of the between two pieces of bread sect. It must be Cuban bread (which Arqui drives to Los Angeles to get), which has an element of lard added to it making it dense and good for soaking up juices. Inside the sandwich is sliced braised pork shoulder, sliced ham, Swiss cheese, a pickle and mustard.  It is pressed in a heat source (like a Panini maker) so the bread is crisp and the cheese melted. People will argue for hours over the kind of pickle and mustard, and the proper seasoning of the pork, (mojo is my favorite) so every chef’s version is unique.

They are served with Yucca Fries, a delicious break from potato fries.  Yucca (sometimes called Cassava) is a root vegetable similar to the potato, but richer in flavor.  These are fried and served with a garlicky mojo sauce. The Tostones are twice fried plantains, a Caribbean delicacy that I crave. Unlike its imposing cousin, the banana, plantains are savory and delicious. To make these, unripe plantains are sliced lengthwise, fried and then smashed flat, then fried again. Here black beans accompanied them, a simple yet tasty way to wake your taste buds.

I asked Arqui where he learned to cook and he told me it was his father who was his inspiration and maestro in the kitchen. He is planning to expand Cubanissimo's menu in the near future by adding sweet Cuban coffees. I tried the Jupina Pineapple soda, which was sweet and a refreshing change from soda.

One my next trip I followed them to Santa Maria newest Farmer’s Market on Friday night. Located in the Town Center West across from the mall, I was lucky enough to catch Imperial Rice on the menu. A creamy, seasoned rice with shredded chicken and cheese, simply delectable. Gary had the Ropa Vieja de Pollo, Tropical Fruit Salad and Plantain Chips and then we shared the Cuban Chorizo over Rice with Tostones. It was too much food for one setting, but as leftovers, it was scrumptious.

The Cubanissimo food truck is easy to spot on the street, with its brightly colored images of all things Cuban, such as music, dance and dreams. But following the business on its social media is the best way to know when and where the truck will be and what eats will be featured. Truck locations and daily menus can be found by following Cubanissimo on Facebook or on Instagram @cubanissimofoodtruck.

For those not in the social realm, call toll-free 844-4CUBANO (844-428-2266) or email cubanissimofoodtruck@gmail.com.