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.

Vivant Fine Cheese- Paso Robles

Some view cheese as only solid food made from milk; I see it as the perfect sustenance. When I do eat at home for dinner, I prefer a charcuterie platter to a full meal. I learned this from my grandmother who after cooking meals for everyone, was entirely content with a bit of cheese, sliced Italian meat, olives, pickles and nuts. While my children complained about this practice when they were small, they now request it when they come to visit for dinner.

When I discovered Vivant Fine Cheese shop in Paso Robles, I was over the moon excited, as my “cheese” habit is no longer satisfied with mild cheddar and Monterey Jack. I desire fancy cheeses, artisan cheeses and the accouterments that go with them to be extravagant.

Gary started with the dessert helping of DeVine cookies. These local handcrafted savory gourmet cookies are created by chef Kathleen of Paso Robles are a meant to be paired with wine. Their unique flavors enhance your wine tasting experience. Though more savory than sweet, he enjoyed them especially after he learned that the proceeds supports Damon Runyon cancer research. 

The crew at Vivant was full of spirit and knowledge of the Vivant Fine Cheese Plate that was served with fresh local bread from La Migliore Bakery. Carrie and Kristy prepared an impressive dish including five cheeses and three meats as well as Lucques olives, Marcona almonds and dried cranberries. The cheeses were all impressive, so much so I bought a half-pound of each to take home for my nightly meal.

A bit about these rinds of wonder:

First taste was a soft brie type called Fromager d'Affinois, which is a French double-cream soft cheese made from cow's milk. The Fromagerie Guilloteau Company produces it. Similar to Brie in production, appearance and flavor, but this delectable cheese had a creamy consistency that was blissful.

Next was a favorite of mine, Five Year Gouda. The five-year old version of this Beemster classic is simply unrivaled for that perfect balance of salty and sweet flavors with a hint of butterscotch. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor. If there is a perfect cheese, this is it.

My favorite treat from Spain is Manchego; a sheep's milk cheese is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. I was delighted.

The Honey Bee Goat Gouda is imported from Holland and has a little bit of honey that makes this a most perfect goat cheese. A bit of sweetness, a bit of nutty flavor and the zing makes a wonderful cheese to snack on with the Busseto chorizo.

Finishing off with a Big Rock Blue, from Central Coast Creamery made with organic milk and matured for three to four months. This cheese is moist, dense, and almost fudgy, with an aroma that suggests buttermilk. It is neither sharp nor salty, about the flawless blue. We added Busseto Chorizo, salami and prosciutto. To round out this exceptional platter and enjoyed every last bit.

Danika Gordon, owner of Vivant Fine Cheese came to check on us and we chatted about her cheese knowledge. She majored at Cal Poly in Dairy Science with a minor in AG business and worked at the Cal Poly creamery for four years. She told me how Vivant Fine Cheese shop has long been the premier cheese shop and wholesale cheese expert to over 150 wineries, restaurants and finer stores. Due to their popularity, they had move to a bigger place to serve customers, but are still in the heart of Historic Downtown Paso Robles with over over 250 different cheeses to choose from. The new location has an expanded lunch menu for locals including soups, salads, and grab & go work week lunches.

We took sandwiches to-go on our wine tasting. They were delectable and the impeccable accompaniment to the wines. I had the Roasted Turkey with creamy Havarti, a pesto mayonnaise, with caramelized onions and roasted red peppers. The bread was thick and moist while the cheese and meat cut to precision and flavorful.

Gary had the Panini on ciabatta bread that was hot, sweet and savory. Inside the pressed and warmed bread was Busseto prosciutto, fresh mozzarella and fig spread.

Served with Kettle chips it was a sandwich to be celebrated.

Vivant Fine Cheese offers cheese boards, charcuterie platters, picnic baskets and boxed lunch sandwiches, they can also cater your next party. Vivant Fine Cheese is now located at 821 Pine Street, Suite B, in Downtown Paso Robles. They are open everyday from 11:00am to 6:00pm, call them at (805) 226-5530 or order cheese on line www.vivantfinecheese.com. I just joined their cheese club and looking forward to my next cheese shipment.