Coronas Mexican Restaurant - Arroyo Grande

                         

I love when I get tips from the readers (hint, hint- if you have a restaurant you want me to try, please tell me about it). My latest’s was from an impassioned man who wanted me to try a Mexican restaurant called Coronas in Arroyo Grande. He was thorough in telling me the best dishes and what to experiment with and I am happy to tell you I was pleased. 

They brought out tortilla chips with a tasty salsa and the waitress suggested the guacamole so we ordered it.  The guacamole did not disappoint, good flavor and plenty of it the green goodness. I was impressed that they had their own signature beer, poured on draft. The Coronas Victory Golden Ale is their own private label. It was light and crispy, a perfect accessory to the hot flavors. The chips were hot and the salsa packed a punch. We were off to a very good start. 

I tried the Combination Plate choosing a cheese enchilada topped with a smoky mole red sauce. The dense tortilla made this an enchilada to be remembered. My favorite part of my combo was the Flauta. Stuffed with chicken and deep-fried, this flour tortilla was topped with a unique, hot and spicy ranchero sauce. The Ranchero sauce is on of my favorites. It is a picant tomato-based sauce that includes onions, green chiles such as serranos and a touch of sweet seasonings. This Mexican salsa is most often associated with huevos rancheros, put was perfect on the Flauta that was also draped with with house made guacamole and sour cream. A delicious Chile Relleno rounded out my trio. The eggs where fluffy surrounding an impeccably cooked Pablano chili stuffed with cheese, it was memorable. 

Our next visit we did the Platillos del Mar (Plates from the Sea) that included soup. My Albondigas soup with its vegetable base and spicy meatballs, rice, zucchini, celery, and potato was delightful. The homemade meatballs were good enough to be served by themselves. It was not spicy at all, but chocked full of flavor. My main dish was the Camarones a la Diablo seasoned with tomatoes; onion green chiles and a spicy set your hair on fire sauce. The large prawns were cooked perfectly. 

The El Gallo Burrito (meaning the Rooster) was the one I was encouraged to try. It was huge, stuffed with the chile relleno, chili verde, and cheese. It was topped with house made guacamole and sour cream. The chili verde was succulent and so full of flavor. When this dish is cooked correctly, it is outstanding and this was. It was almost too big to finish. 

Coronas has many budget options with $1.00 Taco Tuesdays and lunch specials for $6.99. The special includes rice and beans and your choice of enchilada, taco, flauta, carne asada taco, taquito, pork tamale, or chile relleno. The plates were big and filling. 

                                                         

Corona means crown in Spanish and this family is trying and succeeding in leading the Mexican food revolution. Coronas Mexican Restaurant is open daily from 11:00am to 9:00pm and everything on the menu is made from scratch. It is located at 1263 E Grand Avenue in Arroyo Grande; call them at (805) 473-9999.

Boni’s Tacos - Cambria

In my culinary adventures I have accepted that the look of a restaurant doesn’t always reflect on the food. Some of the best things I have tried were from street vendors. The duck soup in Thailand, the curry pies in Grenada and the tacos in Mexico. On my latest “stay-cation” I traveled to the village of Cambria. Our first stop was for lunch and as I pulled into the industrial part of town littered with broken cars and dented doors, I was hesitant to get out of the car and go to my destination. But my husband reminded me of my credo and my responsibility to squirrel out the best food no matter what the outside looked like. 

We found Boni’s Taco’s is a small restaurant tucked away behind a jasmine plant. With only 4 seats outside, most of the food was to go. When I arrived, there was a line and it never went away.  Boni (pronounced, bone-ee) and his wife have owned and operated the taco stand for over 11 years with the help of other family members and customers and staff that have become family. As we waited, a family from Australia arrived; they were freshly off the plane and had to go back to their Air B&B to get American dollars, because cash is king at Boni’s.  They returned and we helped them decipherer the menu.  Their first taco was an extraordinary event for all of us. 

The house special is Al Pastor, a favorite of mine. Al Pastor is pork, marinated in Boni’s secret red sauce, then cooked on a vertical rotisserie to a crispy perfection. The other meat choices were Carne Asada, which is hand cut beef seasoned with authentic spices and expertly grilled until tender and succulent.  The Pollo is fresh, never frozen, chicken breast, slow cooked in a delicious chipotle sauce. And finally the Chile Verde, a tender pork, lightly fried until golden brown, then slowly simmered in a savory green sauce with special spices. 

Gary started with the Flan, a traditional custard dessert covered in a rich caramel sauce. He claimed it to be the best one he had ever tried and ordered another so we could get a bite.  I ordered one taco of Al Pastor and one Sopes or Huaraches.  The Sopes is a thick handmade tortilla (more like an English muffin) that is layered with beans, shredded lettuce, sour cream, cotija cheese and the Salsa Roja.  All the salsas are made by Boni and the subtle flavors shown through. The Sope was crispy yet pliable and I was in heaven. They Al Pastor was emanating with authentic flavor and I know understood why there was still a line to get this food. 

The burritos were shown in three sizes, the largest one as big as my head. My producer ordered that and she was in heaven.  This girl is a burrito expert (I swear that is all she eats) and the chile verde with beans, rice, cilantro, sour cream, cotija cheese and the Salsa Morita, this was the flawless example of an exceptional burrito.  A Mexican coke was the perfect accompanist to this wonderful meal.

 Boni and his wife came to talk with us and told us that everything is 100% authenticity created there. The dishes are made from recipes that have been passed down from generation to generation, leading back to their roots in Taxco, Guerrero. Boni emigrated from Mexico in 1972, then in 1989, he and his wife laid new roots in Cambria. Boni and his family have been living in Cambria since and founded Boni's Tacos in 2004.  He is a cabinetmaker in his spare time and a culinary delight at this wonderful little taco shack. 

Boni’s Tacos is located at 2405 Village Lane, #F in Cambria.  They are open from 9:00am to 3:00pm Monday- Friday.  They do catering and special events; you can call them at (805) 909-7651.

Fish Gaucho Californian Mexican and Tequila Bar - Paso Robles

The beauty and expansive space that holds my newest love affair in Paso Robles starts with a unique chandelier at the entrance with beautiful glass fish and ends with the best churro I have sampled this side of the boarder. I could never live anywhere that doesn’t have Mexican food, and the Fish Gaucho Californian Mexican and Tequila Bar is the hottest offering that has captured my soul and my taste buds. Like a prodigious Mexican Ranchera, this eatery offers everything special and authentic in food, atmosphere and tequila. 

I sat at the bar where the friendly and knowledgeable bartender, Tony recommends I start with the Clase Azul Reposado Margarita. Their tequila program offers the best in fine tequilas, hand squeezed, hand muddled margaritas. The bar also features signature cocktails, local wines, craft and imported beers. Tony told me of the numerous hours doing “research” on all the different styles of tequila and mescal. This labor produced a list over 100 of the world’s best tequilas from both the lowlands and highlands of Jalisco, Mexico. Every Margarita at Fish Gaucho is hand crafted with fresh squeezed lime, organic agave nectar, and only 100% Blue Agave Tequila. There were so many to choose from I couldn’t make up my mind.  He selected well. This premium Clase Azul reposado was mixed with agave nectar, fresh lime was served up with a burnt orange peel paired perfectly with my Ahi Crudo. This dish of a raw tuna treat served along shaved red onion, sliced Morro bay avocado, pickled Fresno chiles, micro greens, chile crema, and citrus lime vinaigrette was stacked like a volcano of flavor. 

My husband joined me and he tried the Smoke + Fire + Blood Margarita. It had El Silenco mescal, charred jalapeno, blood orange juice and a fresh Peruvian lime.  It was smoky and refreshing. We tried the Butternut Squash Mole Enchiladas, a third generation mole recipe that was outstanding. Mole when done correctly can make angels weep and this was flawlessness. 

Executive Chef Chris Beckett whose jacket reads “El Jefe”, a common term used by the Mexican kitchen staff for the boss, came to tell us about his kitchen and recipes. This gentle giant recognized his stellar staff and wonderful heritage coming together to make this Fish Gaucho a successful Mexican eatery.  We finished with a dessert so divine, Gary nearly cried, Churros with Mexican chocolate. Churros are a Mexican fritter, a deep fried prism shaped dough rolled in cinnamon sugar.  This recipe was from the Chef’s grandmother and blew us away in its authenticity and taste. It was served with a cup of warm Mexican chocolate. This is a type of chocolate that is prepared with an assortment of spices for a very distinctive and rich flavor. Made from the Theobroma cacao plant, which produces the cacao beans used to make chocolate. This three-generation recipe was hot and crispy and covered in cinnamon.  The liquid chocolate for dipping was so good; Gary drank it after the churros were eaten. 

I came back later with my Producer who is a Mexican food connoisseur (she eats burritos for breakfast, lunch and dinner). We started with the Salsa Trio and Chips. House made warm chips are served with three sauces. A watermelon chipotle, avocado tomatillo and a piña jicama pico de gallo and we added fresh guacamole. It was a perfect mixture of hot and spicy, cold and refreshing.  I then tried the daily special of raw oysters with the jalapeno mignonette. It was an enchanting combination of savory and hot.  I then had the Diver Scallops that were seared medium rare resting on a bed of butternut squash succotash with roasted corn, onion, and asparagus. I loved this dish; it was a delightful mix of flavors and textures.  Valerie had the Wet Gaucho Burrito that was bigger than her head. It came with carne asada, black beans, smoked poblano rice and was topped with salsa verde and a salsa rojo. She gave it two thumbs up.  We finished with that heavenly Churro and a shot of tequila. 

They are open daily from 3:00pm until 9:30pm and offer lunch of Friday thru Sunday at 11:30am.

Buffalo Pub and Grill - San Luis Obispo

Sometimes bar food will surprise you, and this time it delighted me. I found that day or night, a visit to Buffalo Pub and Grill is always a refreshing and pleasant experience.  It gently takes you back in time with its antique, western decor, and the food was excellent at each visit. I first visited with my daughter for lunch and was thoroughly enjoyed the Buffalo Nachos, though she told me I didn’t have to order bar food. The Nachos were heaped high with grilled chicken, chili beans, diced tomatoes, onions, and jalapeños grilled with melted cheese and then dolloped with sour cream and fresh guacamole. My daughter had the pan seared fish tacos. They were layered with local cod, cilantro, tomatoes, jalapeño, red onion and shredded cabbage. Served on two corn tortillas (you know why you get two? So you can use the bottom on to catch all that falls out of your taco when eating it). The side of green salsa was hot and tasty I love tomatillo sauce. 

We came back for an after show bite and found that Buffalo’s casual atmosphere, friendly staff, beautiful décor made us all feel at home. The service is impeccable, friendly and prompt. We all tried one of their icy hand crafted martinis, except my daughter who ordered the Bloody Mary. It was a drink entirely handcrafted with a huge slab of bacon and a ton of vegetables. It was an outstanding Bloody Mary.

I talked with owner Myriam Olaizola and she told me that the Pub used to be Le Fandango Bistro serving Basque and French food. They switched to the Buffalo in 2008, with a more bar atmosphere but the same great food. 

We started by sharing the Charbroiled Fresh Artichoke, that was steamed and grilled and served with a house made garlic aioli. We all dug in and fought for the heart. Gary started with the Sweet Buffalo Balls with decadent vanilla and chocolate ice cream topped with whipped cream, roasted almond and a special buffalo trace bourbon/Kahlua chocolate sauce.  Defiantly a dessert for grown children. 

Dinner was Lobster Tacos with popcorn lobster pieces grilled with butter and served with cilantro, tomatoes, jalapeño, red onion and shredded cabbage. It was the special that night and was mouthwatering. I had the Carnita’s Tacos, with succulent slow cocked pork shoulder meat with cilantro, tomatoes, jalapeño, red onion and shredded cabbage and that amazing green salsa. I would drive to SLO just for these tacos, they were that virtuous. Gary had the Buffalo Meat Burger that is made from 100% buffalo meat, which is much leaner than cow. It was served with the usual fixings on a toasted bun. 

Acclaimed by locals and tourists alike as the new “hot spot” in downtown San Luis Obispo, Buffalo Pub and Grill has fast become a downtown SLO landmark. Whether you need to take a short break during or after a long day at work, have a business lunch, just crave a quick bite or cocktail, Buffalo is the place to go. Buffalo Pub and Grill is located at 717 Higuera Street in San Luis Obispo, call them at (805) 544-5515. 

Fruitland la Casa del Sabor (The House of Flavor)

Mexico City has over 21 million residents and a food culture that is unique to its place in the world. When we think about Mexican food in this state, it is mostly Baja based. That banana like peninsula that beacons surfers and travelers to drive her crazy roads, eat street tacos and see her unspoiled beauty. I could never live in a place where Mexican food isn’t available, as its flavors and heat are my favorite culinary treats. I eat it often, cooked it at home and worship Mexican Grandmas who make it for me in their kitchen. When I find an eatery that both surprises and delights my Mexican palate, I am instantly a fan and going to try everything on the menu.

My recent surprise came in a large, bright yellow box posing as a Taco Stand in Arroyo Grande. Countless friends had told me Fruitland la Casa del Sabor (The House of Flavor) was outstanding, but I was pleasantly surprised at how wholesome and spectacular this eatery was to my experienced Mexican palate.

With no inside seating, but an authentic woodened table patio we sat and ordered our first dish. The owner, Jose explained that this was Mexico City cuisine, so no rice, chips, guacamole or filler, just fresh food. Even the salsa is made in small batches and not stored in a big bucket like other restaurants. My first impression was the fruit cocktail, which I usually have with hot/salty Pico De Gallo seasoning applied. I was with the grandkids so I had it topped with yogurt and granola instead. Large pieces of local fruit made this an outstanding starter. Next I had the Alambre Plate that was a sizzling platter of shredded beef, bacon pieces, ham fragments, bell peppers, onions, cilantro, and chipotle all covered with a fresco queso cheese and served with salsa, fresh pinto beans, and blue corn tortillas. I was shocked at the complexity of the flavors and awed by the brilliance.

 

I came back the next day and tried the Aztec Tacos with a glass of white wine. With thick, house made blue corn tortillas wrapped around red dried pasilla chili with cheese inside and wet azteca salsa, queso fresco, red onion and cilantro. It was a symphony of real main land Mexican flavors that I have longed for but never found here in the states. I became obsessed with trying everything.

I talked with the owner, Jose Rojas and his wife Grissel at length. They told me where they find the freshest of fruit, seafood, meat and how they make their own marinated carrots and jalapenos. We talked for an hour about his techniques and knowledge of this amazing style of food. I instantly loved them with their passion and desire to create this cuisine that can reach deep down into a person’s soul. From a carafe of the freshest strawberry juice, (sourced from our finest strawberry vendors) to the making of each tortilla and torta, you will find no cans in their kitchen, only food constructing from connoisseurs.

The next day I brought Mr. Bayus and he started with the Pina Colada. A whole pineapple shell filled with fresh coconut water, pineapple juice and wine based liquor was as refreshing as it was beautiful. He downed it in five minutes and ask for another and a hammock.

His dinner was the Hawaiian Tacos featuring el pastor meat with grilled pineapple slices in those amazing blue corn tortilla shells. They also held bell peppers, red onions, cilantro, and queso fresco. This was a savory, sweet surprise. My drink was the Agua de sandia (watermelon juice) and Jose gave me a try of the Agua de pepino (cucumber juice) that was perfect for a hot day. I had the Chilangas Steamed Clams. With a spicy, tomato base served with spectacular garlic cheese bread for sopping, I deemed these the best clams in America.

 

Attempting to share the love of this food, I brought fellow restaurateurs and foodies. The portions are huge and they all agreed it was the best Mexican food in the area. I had the Fish Tacos with grilled tilapia, cabbage and fruti pico salsa on the blue corn tortillas with a home made secret sauce. The fish was a large filet, moist and perfectly cooked and the sweet salsa with pineapple brought out an original essence. My other friend had the Chuleta Tacos featuring succulent roasted pork, bell peppers, red onions, cilantro, queso fresco, and avocado slices. We traded tacos and I was impressed by the suppleness and piquancy of the meat. Our other friend had the Cubano Torta, a bacchanal of a sandwich that could feed four people. Inside the huge, soft fresh bun was a Dagwood stack of chicken milanesa (breaded chicken), beef milanesa (breaded and beaten beef), hard fried eggs, chorizo, ham, queso de puerco, sausage, queso fresco, and quesillo. It was only exceeded in its size by its amazing taste.

Fruitland la Casa del Sabor is one of those rare culinary happenings where an entire family is making sure you are satisfied with their fresh, amazing food. They are located at 803 East Grand Avenue in Arroyo Grande, you can call them at (805) 474-8141. They are open every day from 9:30 am to 8:00 pm (expect for Thursday when the close at 4:00 pm).