Tags: blood type b
Last night we ate at an atypical Mexican restaurant with amazing food. It looked to me as though persons of every blood type could wrest a multi-course meal from its bold, extensive menu.
Called "Mamacita's", it is located in San Francisco's "yuppiest" neighborhood - The Marina. It was a Monday night, and the place was packed. There was a busy bar scene, too, viewed from afar.
We started with a shared appetizer of grilled scallops, served with a black bean coulis, a variety of tiny, kumquat-sized potatoes of various colors, miniature (Japanese?) artichokes, and grilled pencil asparagus. The scallops (a Nomad superfood) were dense and beefy, and very flavorful: The best scallops I've ever had. I wasn't crazy about the artichokes. For a B-nomad, the scallop/asparagus combination was perfect.
Then I actually passed over the lamb and kale taco for the carne asada taco, being in the mood for steak. It featured Niman ranch "organic" beef, a chili sauce, arugula, and flecks of goat cheese. David (type O) ordered the duck leg taco, with a sweet barbecue sauce and fruity slaw. The meat was perfectly marinated, very moist.
Okay, so we did order margaritas and enjoyed the chips and (tomato) salsa prelude. It would be worthwhile to go back to try the lamb, the mahi mahi, the various tuna dishes...
A Mexican restaurant with something for any and everyone. "Avoids" are easily dodged here; there's so much to choose from, and virtually everything is grilled. Clean food. Hooray!
From the Blog Journal: November 2009
* * * * * * * * * * * *
Recently I've tried some new bites: Here's what is B-good and I've really enjoyed:
- Salmon Fajitas at Chevy's Fresh Mex: Delicious grilled salmon, bell peppers and onions. Chevy's also has a number of salads. You can get one with their grilled salmon: What a treat.
- Horseradish Cheddar: A local deli sells this. It's marvelous sliced and rolled with thin-sliced roast beef. You can then slice it in strips and toss it with a salad.
- Dill Havarti: Melt this over an open-faced roasted turkey or salmon sandwich. It's somewhat creamy and delicate.
- Pepper Jack: Another pungent winner. Wakes everything up. Re-discover it.
- Salmon Pakoras: An Indian restaurant takes chunks of tandoori-roasted salmon, dips them in a thin (uh oh) bajri batter (contains garbanzo flour) and flash fries them.
- Paneer Pakoras: They do the same thing with slices of Indian cheese.
(But you don't have to batter and fry tandoori salmon, which is usually so yummy on its own. And you can fry paneer in ghee with some spices; easy to reheat and slice thin, serve with chutney.)
I notice LAMB showing up on all sorts of cuisines' menus these days. All the Chinese restaurants are featuring it now.
Some favorite "ethnic" restaurant-Lamb dishes are:
- Boti Kebob (Tandoori Lamb Cubes)
- Shawerma (Middle Eastern roasted lamb, sliced and served - usually - in a pita sandwich with a vegetable salad. Sometimes it's mixed with beef.) VERY savory!
It's rare that I find myself eating a lamb leg roast or a rack of chops, though I do roast chops or tenderloin at home, and I also like lamb burgers. A number of San Francisco restaurants are serving lamb burgers now; it's definitely a trend.
B's: Do keep your eye open for Rabbit. Especially à la Moutarde in French/Burgundian restaurants, served in a copper terrine, generously sauced. This is so...soothing. It may be the ultimate B comfort food. I've tried making rabbit myself. I dunno. The bunnies this prime butcher has tend to be skinny: Very little meat on the bones. So it's a strictly restaurant option for me. If you can find a good place to order it, go often and bliss out!
We're deep into game season. Go somewhere top notch and order roast loin of venison with a port/berry reduction. Maybe you'll have dreams about your ancestors and their fire-roasted gazelles.