Nama is Nom Nom

In March of 2017 I made a journey that at certain points in my life would have seemed nothing more than a dream. Given the opportunity to travel to Okinawa, Japan I knew that the food would be central to that travel experience. I made the long flight overseas to Japan, impressed already by the service and food provided on my flight by Asiana Airlines. Upon arriving it was afternoon in Okinawa and I was picked up by a dear friend from the roller derby world. Wiliana took me STRAIGHT to a local ramen shop called Kyoto Ramen where I had my first delicious bowl of authentic ramen. The red spicy broth, the perfectly cooked sliced pork, the noodles and green onions all melded together to create an experience that I can only describe as life changing.

Spicy Ramen - Kyoto Ramen, Okinawa

Flash forward to a couple of weeks later and I am back in San Antonio, Texas knowing deep in my heart that the likelihood of ever experiencing that type of authentic ramen was indeed very low. I tried various places in the months that followed and while some were delicious in their own way, none came close to what I had discovered in Japan. How could it? I live so far from the source that I wa convinced that I would have to return to Japan if I was ever to enjoy that bowl of culinary magic ever again.

One day I was told of a place right here in San Antonio that allegedly had authentic ramen. People spoke of its authenticity with looks of bliss on their faces. I was not moved. Surely this would be just another attempt among a trail of failures I had endured since returning home. The idea persisted however as time and again whenever I would speak of my Okinawa ramen experience the name of this shop would come up. Always the ramen was spoken of with such reverence that eventually I knew I had to try it. I needed to know, if only to say thank you, but no thank you. 

I entered Nama Ramen and immediately knew something was different. First, the place was packed, that had to be a good sign. Second, everyone in the place had a large bowl in front of them which meant they were specifically here for the ramen. Third, and most telling, was that the menu clearly put the ramen from and center on its own page, almost daring you to not try it. I mean there was sushi on the menu, some appetizers that sounded delicious, but the font on the page that said RAMEN yelled at you as if to say "THIS is why you are here". 

Okonomiyaki Fries

Spicy Bacon Edamame

I opened with an order of spicy bacon edamame and okonomiyaki fries which were indeed french fries covered in kewpie mayo, okonomiyaki sauce, furikake and shaved bonito flakes. GLORIOUS start to the meal. Then came the ramen. A spicy chicken and miso broth with pulled pork shoulder, corn, ajitama, bean sprouts and green onions. I added a soft boiled egg and pork belly as well as rayu oil and a concoction called a spice bomb to add to the heat level. I took the first spoonful of broth and immediately I knew my journey to recapture the Okinawa ramen experience had come to its destination. The broth was deep with flavor and rich in its complexity. So many layers of flavor were added by the various additions as well as texture components brought by the sprouts, green onions and noodles. I cannot begin to describe how happy I was to have made my way to this place. 

Rayu Oil and Spice Bomb

Spicy Chicken and Miso Ramen

 The experience was only made better by a subsequent visit when I learned that you could order your ramen "yakuza" style by adding a chili concoction that includd habanero chilies. That added to the spicy chicken and miso broth created a fiery hell broth of such heat that it made me feel lightheaded while eating, but in the very best of ways. Amidst all of that heat and spice what was not lost was any flavor. Every element shown through and I knew I had found my place of ramen zen. That time I also had karaage, deep fried dark meat chicken, as an appetizer. So delicious and a good starter for what ended up being another great meal.

Karaage

Spicy Yakuza Style Ramen

As a fan of spicy food I have to tell you, that heat was something else. Thankfully, right next door, is a FANTASTIC Hong Kong style waffle and ice cream shop to tame the heat. More on Kuma Ice Cream in a future post. For now, get on over to Nama, especially during these cooler months and I promise you will not regret it. 

Until next time, remember, eat with a passion, cook with your heart and remember,

Food Is Love!

Here We Go... Again...

So I sit here on a Thanksgiving afternoon pondering many things and I realize that the time has come for me to start figuring out how to really work on all the things that I love. Many of you know of my work in the roller derby world, but I have often spoken to some of you regarding my food blog. In addition to traveling extensively for roller derby, I also have a podcast show which I need to get going again. Why talk about all of this here on a food blog? Mainly because if I am going to achieve true balance on these 3 major passions of mine, I need to jump in and start somewhere.

So I figure that, on a day dedicated to being thankful and one whose centerpiece is the meal that we share with family and friends, the absolute right thing to do is to write a blog post here and relaunch this project called Food Is Love. When I began this project more than ten years ago I never anticipated that there would be such huge gaps within the body of this journey. There are many reasons why this occurred, but if I am honest the overall issue has been discipline. Passions are a very real thing, and I am at a point where I am finally ready to distribute my energy evenly into the things I have been given the opportunity to produce. So what will this mean? Well, beyond this post you can expect that there will be more to follow very soon.

In fact I will soon be posting my thoughts on the phenomenon that is Waffle House. I'll share my journey to recapture my Okinawa ramen experience closer to home, and I'll talk about one of the most glorious donut experiences I have ever enjoyed. That and much more will be heading your way as I restart the engine on this vehicle called Food Is Love. I have always appreciated those who have taken the time to read what I write here and I hope you'll join me on this journey once again. In the meantime I invite you to browse around and read other entries from the last few years to get a sense of how deep my love for all things food goes.

Happy Thanksgiving everyone!
Until next time I once again say, eat with a passion, cook with your heart and remember,

Food Is Love.

Road Trip Worthy Burger

Those who know me know that for most things in my life, no distance is too far. That's why just this weekend I made a 5 and a half hour round trip to Corpus Christi, Texas and back to enjoy what ended up being one of the most amazing burger experiences EVER! The location is Padre Island Burger Company. The burger is The Mexican Burger. Now here's where one can guess what it may contain and most answers would revolve around spice combinations and meat selection. This burger, however, takes things to a whole new level.

The Mexican Burger

The burger was an original Padre Island Burger Company creation, but in recent weeks it has been re-envisioned by aspiring chef Teran Dziadek. Given the opportunity to cook the sauce originally designed for the burger, he challenged himself to improve upon it in order to give patrons a unique culinary experience. In a burger bar atmosphere, Dziadek has taken a well developed, multilayered sauce and used it to tie both traditional (Angus beef, cheese, lettuce, tomato, onion and avocado) and non traditional (a cheese enchilada and crema) burger components together. The result is an electrifying jolt of flavor that makes this burger an experience. Paired with the garlic fries, a triumph in their own right, this burger experience was one for the books.

Garlic Fries

In talking to him afterwards it is evident that Teran Dziadek's passion and creativity is the driving force behind this burger. His energy and excitement comes through not only his passion but his food. Giving credit where credit is due, everyone at Padre Island Burger Company works hard to make the entire experience friendly and memorable. The menu is full of tasty food options, the bar is well stocked and the atmosphere is awesome. I highly suggest you swing by there soon.

In just a few weeks, you can learn more about this chef-to-be as he makes a stop at my podcast, A Few Minutes with, on our Thanksgiving episode, November 23rd. You can find it at www.blogtalkradio.com/afewminuteswith. Until then, remember, eat with a passion, cook with your heart, and remember...

Food is Love.

Mom: The Heart and Soul of My Cooking

While I can point to things like my personal chef certification back in 2006, and many years of trial and error, the true teacher behind my ability to cook well was my mother. Prior to me leaving home for good in 1991, she sat me down and had me write a list of four dishes she wanted me to know.

In this list, she said, I would eventually see a myriad of techniques that I would eventually master if I learned to cook these dishes well. Only in hindsight, after cooking for at least ten years from that point, did I truly believe I understood what she meant.

The four dishes? A scrambled egg, pinto beans, Spanish rice and baked chicken.

With the scrambled egg she taught me the interplay between food and heat. Too high a heat and the egg can scorch, two low a heat and the egg will not cook through. There's a perfect sweet spot at a low medium flame where an egg scrambles perfectly without a lot of effort. She taught me not to swirl while scrambling. Instead she taught me the technique of folding the egg into itself so as not to dry out the final result. She also taught me the concept of carryover cooking. Just when you think your eggs are short of being done, remove them from the heat and fold a couple of more times, using only the residual heat of the egg to finish the cooking.

With the rice she taught me the importance of ratios. 2 water to 1 rice being the formula for rice dishes. Since it's spanish rice there's also the element of using peppers amd onion to flavor the final result. With the beans came her lessons on cleaning the beans, soaking them and preparing them long before the heat ever touches the pot.

Finally, who doesn't like the smell and taste of baked chicken!  The techniques learned here served me well as I could translate those techniques into other skills. The time and temperature, marinating, the importance of whether it's skin on or skin off (Always use skin on and bone in).

I'll never say that you'll find these moments in any cooking school or book. What I will say is that these four lessons shaped my perception and reality of what food truly is about to me.

So remember, recipes are guides. Learn a few things then try something different. Explore and be curious and it will get you great results. As for me? I add the ingredient that Mom left me an abundance of. Love. I cook in her memory, to honor her legacy and to feed the souls of those I meet.

All that's left is remembering that you should eat with a passion, cook with your heart and remember...

Food Is Love...

The Mac & Cheese Secret

Many have tried my mac and cheese and after doing so they ask for the recipe. After much thought I have finally decided to share it and with it comes a heavy issue. In sharing my recipe I also share a dark secret. One that threatens the very foundations of the earth. Ok, so maybe I exaggerate. Tell you what, let me share my recipe first and then I will explain what I mean. Click here for my recipe:

http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2.html

Wait, whats that you say? That's a recipe by Ina Garten? 

Yeah, you're right, it is.

Wait, Sergio, but, but you... You've been using someone else's recipe? 

Devastating truth, right? Actually before you get too disappointed, let me share my thoughts for a bit. Recipes, while extremely awesome and helpful, are for me merely a starting point. I will look up a recipe and read it, capturing the essence of it. I'll pay attention to ingredients and measurements, and perhaps even look at the pictures to get a sense of the presentation of the dish. What I focus on the most are temperatures and cooking times. 

(My Hatch Chile Mac n Cheese)

Once I have captured the basic idea of the recipe, I turn my attention to the idea of making it my own. In the case of the mac and cheese recipe above, I change the cheeses out and try different combinations (I try to use a minimum of 5 cheeses each time). I trade out the bread crumbs mentioned for panko bread crumbs instead. Those tomatoes? Gone. I add things like bacon or hatch chiles. Whatever strikes my fancy I will do, leaving the integrity of the dish to the details of cooking time and temperature. It's a liberating approach to cooking and one that I encourage you to try.

You can't cook you say? Yes you can. Grab a recipe for a dish you want to try. Cook it based on the ingredient and instructions. Follow them to the letter. Did you enjoy the dish? Awesome, you can cook. Now, do the recipe again. Change one thing that is not cooking time or temperature. Now you have innovated. You may not have the title of chef or be hired to cook on a brigade. What you can and will do is cook for someone who you care about and who cares about you. When you serve them that dish that you innovated and made your own, watch their face. See their eyes light up and watch them lose the power of speech. Soak that in, revel in it. You cooked and you cooked well. 

Now go do it again...

And until next time, eat with a passion, cook with your heart and remember,

Food Is Love...

Guajillos is Life

As a resident of San Antonio, Texas, I am surrounded by amazing cuisine. Whatever your culinary preferences may be, my hometown has a selection for you. Food truck scene? It's here. BBQ? There are places in and around SA that will leave you satisfied. Sushi? Pho? Thai curries? It's all here. Of course in a town with a predominantly Hispanic population, this town has no shortage of great Mexican food choices. The thing is, the choices we have are really better classified as Tex-Mex. While I have no complaint about that (cuz tacos are life), sometimes you get the craving for something a little more authentic.

Therein lies the appeal of a place here in town that captures the heart of true Mexican cuisine. Boasting authentic cuisine from the interior of Mexico, Guajillos - A Shortcut to Mexico, delivers on their promise of an authentic Mexican food experience. You will not find an enchilada or puffy taco on this menu. but you will find a large selection of good food done right. From the fideo and guacamole to start your meal with,  to the wonderful moles, or specialty type dishes like albondigas and chilaquiles with steak, Guajillos delivers solid, tasty authentic cuisine each and every time.

I've tried everything on their menu, and while some dishes aren't in my top ten, it is easy to see why so many love this authentic place. Located at 1001 Northwest Loop 410, there is a certain comfort that comes with knowing that your dishes will come out consistently tasty, always of high quality and with a nod to the country of origin of these dishes. Whichever you choose, I am confident you will have chosen well.

So check it out, and let me know your thoughts! And if my words don't convince you, check out these photos of some of my favorites:

Mole Verde

Chilaquiles con Bistec

Mole Poblano

Albondigas

Enfrijoladas

Fideo

Until next time remember, eat with a passion, cook with your heart, and remember,

Food is Love.

Hatch Chiles Are Bae

Ok so maybe I'm trying too hard to be cool and hip with that title, but it cannot be denied that the hatch chile is one versatile pepper. Sweet and heat come together in ways that are hard to describe. When I saw them recently at my local Central Market I couldn't resist finally getting around to cooking with them. What happened that night is a story of inspiration, and great satisfaction with the end result.

I started of course with roasting the chiles under the broiler for about 16 minutes total time, eight minutes per side. After pulling them out of the oven and letting the chiles steam in a ziploc bag for 20 minutes, peeling them was nooooo problem. From there it was about chopping them and preparing to use them in various ways.

I decided to begin with a hatch chile and lime compound butter. I softened one stick of butter (real butter, not margarine or any other substitute please), and then squeezed about a quarter of a lime into it, and adding chopped hatch chiles into it. Fold together and then form into a roll on wax paper, then allow to chill in the refrigerator. That compound butter ended up on the corn on the cob i oven roasted for that meal.

Next I topped a nicely grilled chicken breast, seasoned with only salt and pepper, with a hatch chile guacamole. Once again a very simple recipe. Take two nicely ripened avocados and mash them in a bowl. Add a 1/4 tsp of salt, 1/4 tsp of pepper, 1/4 tsp of garlic powder and the juice of half a lime. add in the chopped roasted hatch chiles and stir until smooth. Remember that all of this can be adjusted to your taste. After the chicken was grilled I topped it with a generous spoonful of the guacamole and a touch of parmesan cheese.

Finally, the piece de resistance, was a hatch chile mac and cheese. Two different cheeses went into making the cheese sauce (I normally use 5) and a lot of chopped roasted hatch chiles joined garlic powder and pepper in the final product. What's that? You want the recipe for the hatch chile mac and cheese? Well, in the future I will be doing a post on my thoughts and views on the beauty that is mac and cheese, so you'll have to wait til then! I promise though, the wait will be worth it!

As an ingredient, hatch chiles are seasonal (their season runs from early August to September), and as such you have plenty of time to plan and create ideas for how to use them next year! Get creative, come up with ideas and then get in the kitchen and try it out. There is much to be said for the value of a beautiful ingredient. You do not have to be a trained chef to be able to make great use of such a fantastic item. Just let yourself imagine, let your inner chef out and all will be well.

Until next time remember, eat with a passion, cook with your heart and remember,

Food Is Love.