MY FAVORITE PHOTO, HERE IT IS, THE GORDITA!

Cocina Dona Chon in Huntington Park, on Florence Boulevard right past the railroad tracks was my favorite place for Mexican food.  You can read my earlier blog on my experience there. 

But where did this picture come from all of a sudden, found in my draft.  I am so happy to see it on this blog. 

So I say, was my favorite Mexican food because since I left that area I am experiencing other local Mexican cuisine in West Los Angeles, like TacoMiento.  I wrote a review on Yelp and it didn't save somehow.  They make very good burritos.  They even had a large silver pot of hot beans and a good salsa bar.  All the ladies and men that work there are nice and helpful people, especially Lucio.  They do like it you you try to speak in Spanish to them, like I do.  They seem to get a kick out of it.  I actually got a compliment from a customer last week.  Ever since I found it on Gateway I try to go every week.  I eat my burrito for breakfast the next morning, leftovers, then I don't feel guilty about spending money outside when I am unemployed.

A TASTE OF BANGLADESH
At first bite the flavors were foreign to me. I heated up a chicken leg, white rice, and a potatoe paddie. The rice has substance, it is full, with texture and flavor. The rice could be a meal on it's own. The rice intrigues me, the aroma, jasmine?
Something earthy, close to the earth, with the warm heat of the spices. The generous chicken leg needs to be savored with each bite. It's remarkable how many different layers come out in this dish. The flavors keep poppin like the 4th of July. I love it! Delicate, yet bold, a taste of Bangledesh.
OMG this potatoe paddie is heavenly. It's consistency is firm and holds together well. It is more spicy than the chicken. The heat doesn't overpower you though, it has a rippling, lingering effect.
Lipi's labor of love pays off in dividends. Lipi's happy spirit is in the food.
I was wrong about cucumber slices or yogurt, which would only take away from this delicious memoriable dish.
I must confess, when I eat rice I think of the starving children in the world and don't want to waste a grain, using my fingers to finish each morsel. Thank you Lipi, bravo!

PLAN CHECK

AN EXPLOSION OF FLAVORS
I didn't plan to visit Plan Check Kitchen + Bar , but I was hungry and had an inkling that this was going to be a good experience. Today was the restaurant's one month anniversay, opening on February 22, 2012. The first thing that hit my culinary senses when I walked in the front door was the swell smell, (of what I thought to be) barbeque sauce. I glanced at the menu the nice maitre'd graciously handed me. To my delight, I saw that burgers were the theme of the restaurant.

Burgers are my all time favorite, and beginning my burger adventure 7 years ago in South Central, I hadn't found any to compare, finally, a delicious burger! I ordered the Chef's Favorite from my hostess Rachel. She recommended cooking the wagyu (Kobe) meat at medium rare. Did you know that wagyu has less cholesterol, and therefore takes less time to cook.

If looks could kill, the fried egg on top of the burger looked plastic, it was so perfect. My first bite the yellow youlk of the egg gushed out onto the small round cast-iron skillet that held the burger. This burger had a different flavor, more sophistacated than most. The melted cheese was delicious, and memorable, American, parmasean, dashi, and a cheddar chrisp, accompanied by two strips of substantial bacon, yum! The burger had a good sesame bun. I had only wished that it was all served a little hotter. Their keketchup is hand made each day. It has a sweet flavor and good texture.

I also tried the spicy cucumber, with sriracha , and sesame. I loved it's crunchiness and different flavor coming from the srirachi's heat. It sticks with me. The french fries pailed, in comparsion, to the cumcumber.

After hearing from a man standing at the table behind me reccomend the Cruller donuts, I promptly ordered them. The Cruller donuts are cruel indeed, deliciously lavished in cream and bananas, also hand made daily. There is a lot of love and care in thid kitchen and bar. The warm hospitality I was shown made for a wonderful experience. Stay tuned, next time I will take my camera and add photos.