Kimchi Smoke: It’s Not Fusion, It’s Innovation!

There is one type of food in this world that makes this Blue Collar Foodie squee like a fangirl meeting Justin Bieber. This particular cuisine epitomizes the Blue Collar Foodie movement and if I could, I would nominate this delicious gastronomical cooking method as the one, true, American Fare. I am of course talking about the meaty, saucy, smoky, and absolutely intoxicating art of Barbecue.

Kimchi Smoke

[Disclaimer]

–The following article is written by a food lover that does not discriminate! I am an equal opportunity foodie and I will not tolerate hate mail from the fascist barbecue Nazis that troll the internets. I love all types of Barbecue, even the ones spelled BBQ. Smoked, Grilled, Charred, Texas, Carolina, Kansas City, or Memphis. I don’t care about the method or the region, they are all invited to my belly and I love them all the same. –

[Disclaimer]

The North East may not be known for its amazing Barbecue, but that does not stop our region from attempting to copy, mimic, and impersonate the wonderfulness that is the BBQ subculture. Now, I agree that imitation is the best form of flattery, but I also yearn for originality and creativity. So, even though I thoroughly enjoy visiting my favorite barbecue spots, i.e. Dinosaur BBQ, Bourbon BBQ, and Hot Rods, I feel obligated to inform you about a joint that is attempting to innovate rather than imitate.

This relatively new restaurant should already be on every foodie’s radar, considering the owner Rob Cho, has been tirelessly showing off his culinary prowess from the back of food truck for quite some time. However, following food trucks can be an exhausting endeavor and we don’t live in a land of perpetual 75 degrees and sunny weather, #FULosAngeles, so the fact that KIMCHI SMOKE now has a brick and mortar is amazeballs.

Kimchi Smoke Logo

That is right, Kimchi Smoke, the award winning barbecue masterminds behind the Chonut, a smoked brisket sandwich with bacon, cheese, and smoked kimchi on a freaking glazed donut, has finally found a home in Bergen County. Their new address is 49 W.Church St. Bergenfield, NJ and you should enter that into your GPS right now and drive your ass there immediately.

Oh… You’re still here? I hope you are not reading this in the car.  Looking at food porn and driving is the leading cause of car accidents in foodies ages 18-35. If you are in the car heading to Kimchi Smoke, put the phone down, you will see the awesomeness in person soon enough and you can Instagram the hell out of it. However, if you still need some convincing, keep reading.

Roads? Where we're going, we don't need roads.

Roads? Where we’re going, we don’t need roads.

I recently visited Kimchi Smoke during their soft opening period and considering I have chased their food truck around more than once, I knew I was in for a treat. Kat and I placed an order for pick-up, there is very limited seating, which consisted of the Korean Redneck Tacos, the Austin Cho, two ¼ racks of the Championship Ribs, and of course a freaking-fracking CHONUT!!!

Our food was prepared and packaged quickly and by the time we arrived it was ready to go. The drive home was excruciating. The wondrous smells that wafted from the bag and filled the cockpit of my ride were taunting me. As the drive progressed I found myself driving faster and faster, trying to get home so I could sink my teeth into all the awesome sauce that is Kimchi Smoke.  I would have gave my left pinky toe to be in Mario Cart, armed with unlimited red turtle shells, so I could remove the army of people on Rt. 4 obeying the traffic laws, with no remorse.

Finally we pulled into our driveway and rushed inside with the goods. For just a second I hated all of you! I realized in that moment, I had to take photos of everything we ordered before we stuffed it in our waiting food holes. However, my hatred diminished rather quickly, and I took the requisite shots.  You’re welcome America! We then began our epic feast, starting with the Red Neck Tacos.

Tacos 2.0

Taco flavored kisses never tasted so good!

The Redneck Tacos consist of 2 tacos chock full of Smoked Pork Shoulder topped with Fatboy Sauce, Korean Slaw or Kimchi all wrapped in a 6″ Flour Tortilla. The regular price for this item is $10, but I recommend upgrading to the Smoked Brisket for a $2 supplement so you can experience euphoria, one beefy bite after another. The brisket is just the right amount of tender and delivers an immense smoky flavor that pairs perfectly with the crunchy and umami laden kimchi. The Fatboy sauce packs a punch without destroying your palate, thus allowing you to thoroughly enjoy each lovely morsel of taco goodness.

♫♪♫Austin Cho you taste so good!♫♪♫

♫♪♫Austin Cho you taste so good!♫♪♫

Next up was The Austin Cho, a Smoked Brisket sandwich topped with Fatboy Sauce and Smoked Kimchi. According to Kimchi Smoke’s website this is their most popular sandwich and it is easy to see why. Kimchi Smoke’s Brisket is the LeBron James of smoked meats, it is not only the best there is, it makes every other thing around it better. The smoked kimchi and Fatboy Sauce may not be the star of this show, but their presence is felt, and even better, tasted throughout the experience. Even the lowly scallion, which on most sandwiches is merely a garnish, is lifted to another level by this magical meat.

I love Ribs. Riby, Ribs, Ribs. Here it goes down, down into my belly...

I love Ribs. Riby, Ribs, Ribs. Here it goes down, down into my belly…

Brisket may be the most difficult meat to smoke (TWSS), but the holy grail of the BBQ world, is the one and only pork rib. Before you send me hate mail, read the disclaimer above once more and in the immortal words of Aaron Rodgers  R-E-L-A-X. Ribs exemplify barbecue in a way that no other meat can. There is something primal and oddly satisfying about eating a hunk of smoky goodness off a charred bone. The flavor, the feeling, the lack of utensils embody what BBQ is all about, and each and every time I sink my teeth into any kind of rib, I fall in love with Barbecue all over again. What I am trying to say is, if brisket is Lebron, then ribs are John Cusack holding a boom box over his head.

Kimchi Smoke’s Championship Ribs are covered with Karis Dust, hickory smoked to perfection for 4-6 hours, and then slathered with Fatboy glaze. They have just the right texture, meaning they are bite off the bone, not fall off the bone, and the flavor…Ohhhh the flavor. I could write poetry about these ribs. Come to think of it, I will. Roses are red, Violets are blue, Flowers aren’t ribs, MMM Ribs Woo Hoo!

Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my.

Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my.

Once we licked all the rib sauce off our digits, we set our sights on our dessert, the Chonut. The aforementioned, pièce de résistance, is a must try for Kimchi Smoke virgins. To reiterate, this magnificent beast, is a Smoked Brisket sandwich topped with Smoked Kimchi, Cheese and Bacon all resting on a glorious glazed Donut! Before I had this sandwich, I was skeptical, but now that I have tasted it, if it ceases to exist a small piece of my soul with die with it.

You hear that Rob, don’t kill a piece of my soul, keep rocking the Chonut. Furthermore, you as readers of this blog should go forth to Kimchi Smoke to not only experience some of the best barbecue in the Tri-state area, but to save what little soul I have left.  I assure you, you will not be disappointed!

Qdoba Craft Two

Qdoba Mexican Grill Marches Into The Fair Lawn Promenade

Qdoba LogoI know I might catch some flak for writing this review because it is on a chain restaurant, but as the Yolo generation says, Haters Gonna Hate! The truth of the matter is that I believe that there is a time and a place for chain restaurants, and as long as they are serving food that doesn’t look and taste like it fell out of an animal’s hind quarters, I am willing to pay them a visit, especially when one moves in down the street from my current homestead.

When the luxurious Fair Lawn Promenade was erected, not only did this new construction provide high end apartments located in the wonderful town of Fair Lawn, it also brought with it several dining establishments. If you follow my blog you probably noticed that I have already visited and reviewed the Habit Burger Grill which is located in the Promenade, and now I have decided to review Qdoba, in the same plaza. For all of you that are not familiar with Fair Lawn the actual address that can be placed into the googles is 23-31 Route 208, Fair Lawn, NJ 07410.

To clarify my aforementioned comment, I do sincerely believe that there is a time and a place for chain restaurants as they provide casual dining at an inexpensive price point in a quick and efficient manner. I am not talking about the McDonalds and Burger Kings of the food world, I only eat there when I have had a little bit too much to drink, and I assure you, I regret it more than most people regret their one night stands. I am speaking of franchises that still care about the quality of food they are providing to their customers, and I feel that Qdoba is truly one of those establishments.

First and foremost, what drew me into the Promenade to experience all that Qdoba had to offer actually had nothing to do with their food. If you are a Bergen County resident like me, you know that avoiding Route 4 and Route 17 is more important than eating, sleeping, and on Saturday you can add breathing to that list too. So the addition of a causal dining Mexican Grill like Qdoba moving into what is basically my backyard, thus allowing me circumventing the need to travel on those above-mentioned horrendous parking lots that Bergen County calls highways, was a gift from the Traffic Overlord ConeZilla!

Welcome To Qdoba!

Welcome To Qdoba!

Since my commute was five minutes, and I was only cut off once on my way to Qdoba, when I entered the restaurant with Kat, my foodie partner for the evening, I was much calmer than I have ever been at those Burrito shops located in the 7th ring of traffic hell known as Paramus. To add to my elation, as soon as I walked into the building, I noticed a sign that simply read, “Extras Aren’t Extra!”   Could this be true? Is this a Dream, I thought to myself. They can’t just give stuff away for free, right? Or could they?

Qdoba, Extras Aren't Extra!

If it is free, it is for me, I’ll take three!

Since Kat and I are experienced restaurant reviewers at this point, we knew to peruse the online menu prior to our arrival so we were prepared to order the perfect meal. Qdoba is set up like most of the Casual Dining Mexican Grills that are sprinkled throughout our fair land, so the actual procedure of ordering was simple. When you enter, you walk into the queue and wait for an employee to assist you in constructing your epic meal.

This is my favorite part of the experience people; you literally get to build a custom Burrito, Taco, Quesadilla, Burrito Bowl, or Taco Salad that is chock full of everything that makes you happy. I know this method of serving customers has been around for quite some time now, but every damn time I venture to an establishment that uses this system, I can’t help but smile like an infant that has just farted!

As you can see from the menu, Qdoba offers quite a few entree options that can be fully customized, but I decided to go big and order the Craft 2 which is two perfectly sized portions of Qdoba’s most popular dishes. My two choices were the Mexican Gumbo with chicken and a steak taco and a pulled pork taco, one hard and one soft. (TWSS) Kat on the other hand was trying to maintain her girlish figure and opted for the health conscious burrito bowl with shredded beef. Since we both love guacamole and Queso, we made the decision to both order chips with a side of each. We rounded out our order with two medium sodas and called it day.

Our creations were assembled by a very helpful and cheerful employee that explained each step in the process making sure we did not miss any of the delicious ingredients we could add to our dishes. I could list all of the yumminess that can be added to your meal, but it would be about as boring as watching Seabiscuit, a movie about a freaking horse that does not even talk!

Once our concoctions were finalized, we paid, filled our soda cups from the awesome Coca-Cola Freestyle machines which dispenses 146 different flavors of soda, and sat our keisters down in a nice comfy booth ready to begin our feast.

Qdoba Chips

I love Queso more than most people love their significant others!

In hindsight, we may have ordered with our eyes and not our stomachs. The amount of chips provided with a single order would have been more than enough for Kat and I to share, and we will remember that for next time. Although some establishments provide free chips with your entree, Qdoba’s chips do seem to be better than the free ones, and the Guacamole and the Queso were much better that the competition’s offerings. The Guacamole is bursting with flavor, and the hint of garlic makes it very pleasant on the palate. The Cheese Sauce is also flavorful, but unlike most Queso, there is not an abundance of salt, so when the chips come into play, it is the perfect marriage.   We had to muster up some serious willpower to stop dipping these crunchy bits of corn into these enjoyable sauces.

Qdoba Craft Two

A Mexican Food Marriage Made in heaven!

When I was finally able to force myself to stop demolishing the giant pile of chips that was in front of me, I turned my attention to my main course. The Mexican Gumbo, which is described as a unique dish that combines tortilla soup, cilantro-lime rice, beans, salsa, and cheese, intrigued me, so I tried this first. I fell in love with this cardboard cauldron of savory goodness at the moment that spoonful hit my mouth. I made Kat try this dish immediately, and she confirmed that it was rather amazing. The slight smokiness of the tortilla soup and chicken mixed with the heat from the salsa and the calming effect of the cheese and rice combined forces to create a depth of flavor that is hard to achieve.

Qdoba Gumbo

Gumbo is not just for swamp people anymore!

The tacos were on par with the rest of the Mexican Grills that I have visited with the added bonus of the Queso Diablo sauce, which I found extremely tasty. I do recommend eating the Hard Taco relatively quickly because the juicy awesomeness that the no cost extras provide is no match for the structural integrity of the shell. In other words, eat the hard taco first or it will crumble faster than a game of Jenga being played by a T-Rex, The Incredible Hulk, and Mike Tyson.

Qdoba Burrito Bowl

YAY!!!! It is Nakey Burrito time!

Weighing in at just under 700 Calories, Kat’s Burrito bowl was not only tasty but somewhat health conscious. Is it a side salad and a fruit cup? No, but this bowl O’ burrito was also much more filling than your common diet fare and tasted delicious to boot. The fajita vegetables were the star of this dish as they appeared to be fresh cut and sauteed in house and treated with a very pleasant spice profile.

I am not going to tell you that Qdoba is the next Orale in Jersey City, but as far as Casual Dining Mexican Grills are concerned, I feel they are a strong contender for the leader of the pack. I thoroughly enjoyed the plethora of choices Qdoba offered when I was creating my perfect meal. I also have to say I was very surprised that the Extras were actually not extra. I was almost sure that when I reached the cash register the receipt tape was going to start to fly as the cashier nickled and dimed my meal way up past the regular price, but they didn’t. Furthermore, the ingredients that were served to us seemed fresh and were seasoned quite well.

Qdoba Smothered Burritos

Smothered Burritos + The Blue Collar Foodie = One Happy Tummy!

If you need another reason to visit Qdoba, they just introduced their newest permanent menu item, The Smothered Burrito! These are dubbed, “Smothers,” and include one of three sauces that each offer their own unique flavor. The Tangy Verde is the Mild version, The Bold Red Chili is a robust toasted chile sauce with a dash of sweetness, and the Smoky Chipotle Cream is the hottest variety which is said to pack quite a wallop. I just missed the release of these alluring sauce covered bombshells and can’t wait to head back over to Qdoba to taste test these bad ass burritos.

Overall, I would recommend checking Qdoba out if you have not done so yet.   If you do plan to visit this location, I suggest signing up for their rewards program to earn free swag and coupons!

Qdoba Mexican Grill on Urbanspoon

Taco Santo Cricket Chips

One Small Bite for Me, One Giant Leap for My Foodie Street Cred

I am not the type of person who believes in fate. You see, I feel that the rudimentary idea of fate makes people lackadaisical and unmotivated. If I thought that no matter how hard I pushed myself I would end up in the same place in the end, I probably would not burn the candle at both ends and wake up each and every morning physically and mentally sore, ready and willing to fight the day once again. I prefer the word consequence to that of fate, kismet, or destiny. The term, consequence, has a negative connotation for many, but for me it merely means the reward or punishment for an action that you committed, thus taking back the ownership and responsibility for one’s daily decisions.

Sure, sometimes you must take accountability for the monumental fuck up that occurred seconds after you put your big boy pants on and made a choice, but conversely you also get to claim your achievements, with a big fat smile and a specific finger held high toward everyone who doubted you. This feeling of accomplishment is why I battle through each day and strive to be the best at everything I do, even if sometimes I fall flat on my face.

I am sorry for the philosophical tangent, have no fear, I did not change my blog to The Blue Collar Buddha, although… (The Blue Collar Buddha is now a registered trademark of the Blue Collar Foodie, and other such legal mumbo jumbo so no one can steal my slightly catchy and pretty damn silly idea.) As I was saying before I went on a tangent from apologizing about my tangent, this theoretical debate about destiny and consequence is one that I think about a lot. I want to be the logical, scientific, type that never, not once falls down the rabbit hole, that is believing in fate, however sometimes I can’t help but think, “Was this supposed to happen?”

I had one of these occasions back in February when I was writing an article for this very blog about a restaurant that I had visited. I love words, as you can see from my verbose posts, but I mean, I love words like Tebow adores Jesus. (Yea that was a Tebow reference, it is a throwback joke, if it is good enough for your Facebook feed on Thursdays, it is good enough for my blog, deal with it!) I ain’t talking about just the same mundane words that anyone can spew forth from their talking hole either, I want, no I crave, a diversity of linguistic linguine. Unfortunately, I spell like a baboon clutching a crayon, so I am constantly searching the googles for the proper spelling of words that I mangle so much, even the fine folks in the spelling department at Microsoft can’t decipher what the hell word I just typed. The word I was forced to hurl into the Googles on this particular day was Gastronaut, and the results that I got were foodie life altering.

Gastronauts_LOGO

I stumbled upon a website for an adventure eating club known as The Gastronauts, and they just happen to convene in the greatest city on the planet, NYC! I immediately abandoned my writing task and scoured their webpage to learn more about this group. What I found made me instantly get a food-on that lasted long enough that if it was produced by taking a small blue pill, I would have had to go to the hospital.

The Gastronauts is an eating club that was founded by Curtiss Calleo and Ben Pauker back in 2006 when they organized a small get together in Chinatown. Their vision was to allow people to gather at one location and enjoy the outlandish and authentic food that New York City has to offer.   We are not talking about disgusting food either, but rather somewhat eccentric food that is out of the normal American Cuisine comfort zone.

Curtiss and Ben’s small gatherings rapidly began to develop into something that was bigger than they expected. Soon enough they found themselves inundated with press requests and applications to join their now growing club of adventure eaters.   Today, The Gastronauts boast more than 1,300 members and are the largest club of this kind in the world.

The moment I followed the link to the Gastronauts site I knew I had a new goal in my foodie life, and that was to become a member of THE GASTRONAUTS! Lucky for me there was an application link on the homepage. Since this is a slightly exclusive club, their application process is not as easy as getting a Facebook page, one must put actual thought into applying to be a Gastronaut.

I put my writing hat back on and clicked and clacked at the keys like a chicken hopped up on Vitamin C and Cocaine. When I finished my application, I read it and reread it, edited it and reedited it. I wanted to make sure that it was perfect. I did not want to be rejected!

I was rejected… Within minutes of hitting the send button, I received a prewritten robotic message that stated that The Gastronauts exceeded their maximum limit of foodie rocketeers and were not accepting new members at this time. This news saddened me deeply, sadder than all these dogs in this video.

My sorrow however was only short lived, because several days later I received a follow-up email from the ‘Nauts. This time, the message contained wonderful news. Apparently, they reviewed my application, and I was accepted into the foodie cult of my dreams! Furthermore, there was an upcoming dinner in late February that I could attend thanks to my new status in the Gastronauts!   I have to say, I think I might have squeaked a little bit like these sloths when I read the news.

With my new credentials in hand, errrr, phone, I did what every 30 something year old American would do, I immediately posted about my triumph on Facebook, Twitter, Instagram, and Reddit. I not only posted this foodtastic news to boast, although it was my primary reason, I also posted this to see if there was any interest from my friends in joining me on my first Gastronautic adventure.

You would be surprised how hard it is to find people that want to volunteer for an adventure dinner at an undisclosed location, that costs somewhere between $65.00 and $75.00 without seeing a menu, knowing that the food could potentially make them rethink the possibility of becoming vegan.   Fortunately, I have at least one friend that did not lose his testicles in the war, and he was on board with only a few questions asked. As soon as he agreed to accompany me to this experience, I bought two tickets before he could change his mind.

Taco Santo

Taco Santo here we come!

A few days before my first Gastronaut event, I received an email which contained the location, time, and price of this affair.  I have to admit, the clandestine, somewhat secret agent like aspect of this dining club only adds to their allure. The menu for this epicurean escapade was also attached to this email and it looked nothing short of Epic.

Menu line

A Dinner at Taco Santo

Guacamole con Chapulines y Guaje
Homemade tortillas and chips
Mashed avocados topped with roasted crickets and guaje seeds

Stewed cow stomach menudo

Tacos Surtidos:
Goat head
Cow tongue
Pig skin
Assorted organ meats

And lots and lots of:
Micheladas
Pitchers of Beer
Flight of Five Mezcals

 Menu line

On the day of the event my comrade and I embarked on our train ride from New Jersey to Brooklyn with a few road sodas in hand in preparation of the drinking and eating that was soon to commence. We traversed the rivers that separate New Jersey and Brooklyn like Lewis and Clark and arrived at Taco Santo, located at 669 Union St, Brooklyn, NY with plenty of time to spare.

Skull Lights

Skull Light, Skull Bright, First Skull I Have Seen Tonight!

As we entered the venue, I noticed the decor immediately, shortly followed by the astonishing smell that was wafting throughout the quaint eatery. The Gastronauts had procured the entire restaurant for this event so we were asked for our credentials, again I was happy to show them off, and shortly after we were seated, the evening began.

Micheladas

Micheladas, making bad beer taste wonderful since the 1940’s!

Right off the bat I could tell I was going to enjoy myself being a Gastronaut, considering the first item that came to the table was a Micheladas, which is basically a beer mixed with lime juice, assorted sauces, spices, and peppers and was served in a chili-salt-rimmed glass. My friends, there comes a time and a place that everyone must admit when they are wrong, and for me, that time was the moment I drank my first sip of this Micheladas. I always thought that beer was perfect, a diamond encrusted golden flower that simply was the pinnacle of excellence. The spice and delicious flavor of the concoction that rested in the bottom of my glass when mixed with beer that I normally stay away from because it is bland woke my taste buds up and delivered the perfect pre-meal slap in the face that one needs just before they eat a feast. This delightfully spicy, effervescent cocktail, was the perfect beginning to the food orgy that was about to go down!

Guacamole con Chapulines y Guaje

Guacamole con Chapulines y Guaje

Since this is a dining club and our table was full of food loving strangers, I took this opportunity, while we imbibed our Micheladas, to begin conversing with our table mates.   While we were waxing poetically about foodie related topics ranging from the food we have eaten to the food we were about to, the staff was busy in the kitchen preparing our first course. Guacamole con Chapulines y Guaje, which roughly translates into homemade chips, with mashed avocados topped with roasted crickets and guaje seeds, or really roughly translates into a whole big pile of awesome topped with some tasty bugs!

Taco Santo Cricket Chips

Rabbit Season! Duck Season! Rabbit Season! Bug Season?

Not only was the guacamole prepared expertly and had the perfect texture, the roasted crickets brought this already remarkable green goo to a whole other level of amaze-balls. The crunch that these bouncy bugs added harmonized nicely with the homemade chips and led to one delicious bite after another.

Mezcal

All spirits distilled from the agave plant are Mezcal, which are made in seven states throughout Mexico. Tequila, the most popular variation of Mezcal, can only be distilled from Weber blue agave.

After our table devoured the bowl of Guacamole, I guess that the fine staff at Taco Santo along with The Gastronaut administration were under the assumption that we may have become to sober while eating the delightfully fried chips, and once again went to the well to add more social lubricant to the party. This time however, they were not messing around! They dropped an inhibition destroying bomb, in the form of a Flight of Five Mezcals.

Mezcal Flight

Goodnight room, goodnight moon, goodnight cow jumping over the moon, goodnight light and the red balloon, goodnight bears, goodnight chairs, goodnight kittens, goodnight mittens,
goodnight clocks and goodnight socks, goodnight little house and goodnight mouse,
goodnight comb and goodnight brush, goodnight nobody, goodnight mush, and goodnight to the old lady whispering “hush”,goodnight stars, goodnight air, goodnight noises everywhere.

Now, Tequila and I get along about as well as me and Mezcal, which is to say that we like each other about as much as Itchy loves Scratchy, but you know what they say, when in Rome…errr… Mexico … err… Brooklyn. Even though I am not usually a huge fan of these intoxicating spirits, the flight went down somewhat smoothly, and I could tell this was not Jose Cuervo I was drinking.

Tripe Soup

This Menudo is so much better than the boy band from the 70’s!

Next up in the procession was Stewed Cow Stomach Menudo, A.K.A. Tripe Soup. Most people shy away from tripe because, well they know what it is and where it came from, but to that I say, Lobster! If you only ate things that looked and sounded appetizing, your meals would consist of the same 7 ingredients over and over again. I finished every last drop of this wonderfully aromatic meat gum stew, and I am proud to say that I would do it again.

TACOS!!!!!

TACOS!!!!!

After we polished off the tripe, it was time for the Main event, the moment all of us foodies were waiting for, the TACOS!!! By this time, I have to admit, my judgment may have been slightly impaired by the flight of Mezcal, but according to my notes, “Holy Hot Damn, these bitches were straight up fanfuckingtastic.”

Another Taco Santo Taco

These Tacos bring all the Gringos to Brooklyn
And they’re like, it’s better than ours!

The Goat Head surprised me and was not only chock full of flavor but amazingly tender. However, the fact that I loved the Cow Tongue Taco was no shock at all, considering my heritage, and the fact that I feel everything tastes better when wrapped in a shell. Furthermore, each and every one of these pouches of tacoey goodness acted as a canvas to the variety of sauces Taco Santo provided, and of course, I had to try them all.

What is a Taco without some color!

What is a Taco without some color!

Just when I thought that the caliber of this meal could not get any higher, Taco Santo took me to a place that only Cheech, Chong, Shaggy, and Scooby have ever been before. I rode to this whole new level of foodie enlightenment on rocket ship while holding a Pig Skin Taco in each hand thanks to my new foodie family The Gastronauts.

Pig Skin Taco

Holy UnKosher Taco Batman!

While all of us at our table began to hit the food wall that eaters and runners know all too well, we began to slow down our masticating and began to talk to each other once more. While we were discussing the finer points of the foodie culture and finishing up our cocktails, the last plate of Tacos arrived, and I was not about to let them go to waste. A few of us, “took one for the team,” and consumed the last few Tacos which were just as good as the first.

MORE TACOS!!!!

I really could not get enough of these things!

Even though I don’t believe in fate, destiny, or kismet, I do believe I was meant to be in that room surrounded by foodies just like me, all looking to not only taste food but to experience it. Groups like The Gastronauts and visionaries like Curtiss and Ben make events like this possible and should be applauded. I highly recommend putting in your application to become a Gastronaut, and if you know me personally, let me know when you want to go, as this will most definitely not be the last event I attend! If you do plan to attend a Gastronaut event you will need to know the ‘nauts golden rule, you have to at least try to try everything they serve you. I hope to see you all in the foodie stratosphere soon!

Thanks for the great time Taco Santo!

Thanks for the great time Taco Santo!

 

Taco Santo on Urbanspoon

The Blue Collar Foodie goes South Of the Bergen County Border and visits Tito’s Burritos in Morristown, New Jersey

As a foodie blogger and all around food fanatic, when one of your friends says you need to try, fill in the blank food, at, fill in the blank restaurant, you only have one option.  That option is to plan a date, and make it happen.  If I did not listen to peoples suggestions I would be sitting at the same 15 restaurants all the time, scouring their menus for something that I have not yet tried.  So with that said, while out at a bar one night when my friends told me I had to try Tito’s Burritos located at 26 Washington St., in Morristown, NJ, without hesitation and much like a 1970’s movie star, I replied sure enuff’.

After talking about this establishment for damn near 30 minutes at the bar, making our entire group famished and craving Mexican Food, I could not resist doing some research on the internet when I got home.   The Googles informed me that not only was there a Tito’s in Morristown, NJ but another location just down the street from me in Ridgewood, NJ.  Once I found out this tidbit of information I knew I was going to have to attend Tito’s Burritos as my alter ego The Blue Collar Foodie and not as the mild manner Clark Kent, so I could inform my readers all about my gastronomic adventure.

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After planning a date that fit into both of our calendars, Kat and I met up with Brian and Kristen in downtown Morristown, New Jersey to check out this trendy burrito spot.  Unfortunately, dinner time in Morristown, NJ is as crowded as Times Square on a Saturday afternoon, when it comes to finding a parking spot.  After we completed our search for a parking spot and scored a decent one thanks to the eagle eyes of our friends, we proceeded to walk towards Tito’s Burritos which about a five minute walk from our car.

Upon approaching this establishment I got a vibe that I have not felt since I visited San Diego, California and ate at a local burrito joint that was highly recommended in the downtown area.  From a distance you can tell, that Tito’s Burrito’s is not all about flashy decorations and flair like other restaurants trying to lure you in with bling only to break your heart with sub-par sustenance.

When you enter Tito’s there is a small eating area and a counter that is designed to make ordering quick and easy.   There menu is posted on the wall in giant letters so everyone can read it while the wait on line.  Gracing that menu is a myriad of Mexican dishes that would make Speedy Gonzales’s grandmother drool, and from what I heard that lady can cook.  The menu is broken down into categories for ease of use, and lists Burritos, Tacos, Salads, Nachos, Quesadillas, Kids Dishes, Sides, Wings, Chicken Strips, and Desserts.

                 First and foremost, there is the Burrito list and considering that this spot is named Tito’s Burritos and not Tito’s Tacos I think Tito knows how to rock him some yumminess wrapped in a tortilla.  The highlights include the Mac Daddy described as being filled with grilled grade A steak with black beans, yellow rice, Tito’s cheeses, sour cream, pico de gallo salsa & fresh guacamole for $9.50, or for those looking for something slightly different they offer the Hang Five Shrimp Burrito which is chock full of Sautéed garlic shrimp, with shredded cabbage, yellow rice, pico de gallo salsa & cilantro/lime sauce for $9.25.  You can also find out the Special Burrito of the Day by calling, checking the chalkboard, or by checking out Tito’s Facebook & Twitter feed to be informed.  When I visited Tito’s the special of the day was a Jamaican Jerk Burrito with jerk flavored chop meat and all the fixings.

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The rest of the menu did seem intriguing and almost tempted away from the Burrito list with offerings such as the Steak Taco, the Classic Quesadilla, and a boastful statement next to the wings that reads “THE BEST IN NEW JERSEY.”  I was tempted to stray from my first instinct, but as in life decisions like that almost always end in heartbreak and despair.  So instead of wishing I stuck with my gut, when I reached the counter I ordered the Jamaican Jerk Burrito which set me back $9.50, while Kat went with the Mac Daddy, which as stated above was also $9.50.  As for Brian and Kristen, they ordered another Mac Daddy and two steak tacos respectively.

After we ordered, I wandered around the establishment to get a feel for the restaurant.  It was obvious by the décor that Tito is into long boarding, surfing, and hanging out hippie style.  All the Tito’s swag that is for sale has a retro southern California feel to it.  Even their slogan, which is, “It’s all good,” can’t be uttered without conjuring an image of a surfer giving you the hang ten sign.  Furthermore, in the back of the restaurant there is a wall of pictures submitted by loyal customers and famous people that have all, “Shown Them Their Tito’s,” which includes flicks of Tito’s favorite customers, exotic and interesting locations where Tito’s stickers have been sighted, special events, Tito’s staff and more!  The Tito’s stickers are free with any purchase by the way.

As our order came up, I ventured to the condiment cart to dress my burrito in style.  This cart is jam-packed with all of the necessities to make your burrito ready for the gala.  Fresh made Pico De Gallo, Pickled Jalapenos, Salsa Verde, and over a dozen different hot sauces are at your fingertips to garnish your selection however you please.

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At first glance I was slightly disappointed in the overall size of my Burrito which was defined as HUMONGOUS burritos.  Now if you follow my blog, you know I have already reviewed a spot  called Blue Moon which offers burritos the size of my forearm, so I was sad to see that Tito’s did not measure up to Blue Moon’s gargantuan fare.  But as many ladies have told many men, many many times size sometimes is not all that matters.  After the first bite of this large, but slightly not HUMONGOUS, burrito, size did not matter.  The flavor that was contained in this 12 inch tortilla was all that I cared about, and it was tremendous, especially when topped off with their fantastic Guacamole.  As Kat stated by the end of the meal, I just want it to last forever because it tastes so damn good.

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The Burritos seemed to have the right balance of ingredients swimming in the proper quantity of sauce and cheese, which is a hard thing to find in a world of mass produced burritos that are put together with caulk guns and ice cream scoops with about as much care as a third rate doctor at a clinic is Botswana. These Burritos seemed to be judiciously constructed by some sort of Zen burrito master with a fifth degree black belt in yummy.  My only complaint was that according to the menu, we were supposed to offered free homemade tortilla chips with the purchase of our burritos but we never received them, nor did we ask for them because I did not realize this menu side note until as we were about to leave.

While we were finishing up our meals Brian decided to order a classic Chicken Quesadilla for  all of us to share, which of course I did not complain about because then I would get to try one more item on the menu.  The Quesadilla came with Tito’s Guacamole and Sour cream and tasted so good that even though we were all filled almost to capacity, we did not waste one bite of it.  The chicken inside was plentiful and grilled just right and when combined with the sauce and cheese made for a gooey masterpiece.
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Thanks to Brian and Kristen, Tito’s Burritos has earned a coveted spot in my regular rotation of pseudo fast food joints, and I can’t wait to try the one located on East Ridgewood Ave, in Ridgewood, NJ.  From the relaxed bohemian atmosphere to the serious eats that are served, Monday – Saturday: 11:00am to 9pm and Sunday: noon to 8pm, Tito has made this Blue Collar Foodie very pleased.  As an added bonus, if you work in the area of Ridgewood or Morristown, both Tito’s Burritos locations offer to-go orders and delivery which can save you some valuable time on your lunch hour.

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Judgment:

Overall:                  3.5 out of 5

Taste:                    4.5 out of 5

Presentation:         3 out of 5

Value:                   3 out of 5

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