BLOCHO'S TACOS

As a kid I never ate seafood.  The smell and look of salmon, lobster, swordfish, or whatever ocean / river / fish tank dweller my mom brought home disgusted me.  I used to get bribes to taste the fish -- $1 for a bite of salmon, $5 for a lobster claw -- but nothing seemed to work.  Except mayonnaise, carrots, and celery.  I loved Bumble Bee Tuna out of a can and mixed up into the most delicious tuna salad in the world -- my mom's. With years came maturity and adventurousness and I started eating seafood.  I took the $5 bribe and realized I liked lobster claws, but not the tails.  A tuna avocado roll doused in soy sauce (now gluten-free tamari) and loaded up with pickled ginger was quite delicious. Two sticky situations led me to try shrimp and salmon* and my expected reactions -- immediate hurling -- was dwarfed by the pure enjoyment. Tuna salad will always hold a dear place in my heart at my fish-eating gateway drug.  Combining tuna salad ...

For West Coast/Bay Area aficionados, the place to get delicious (and inexpensive) Mexican food is The Mission. When I said I wanted tacos (and a burrito for my non-gluten free companions), everyone suggested El Farolito.  Arriving to a line that snaked out of the small NY pizza-joint styled eatery confirmed that this was the place to eat. Standing outside in the unseasonably cold San Francisco winter weather (low 40s!), we deliberated the offerings and drooled over the menu.  Watching the guys expertly craft the steak quesadillas on the griddle was almost enough to sway my from my true calling. I opted for an al pastor and carne asada tacos.  Expertly places on double corn tortillas with onions and cilantro, these tacos were good.  Really good.  The meat was juicy and plentiful and although I went a bit overboard on the super spicy salsa (red pico de gallo looking salsa), I balance the intensity with the cooling green tomatillo/avocado (??) option....

http://www.nytimes.com/2010/01/06/dining/reviews/06unde.html?ref=dining The New York Time's review on Dos Toros Taqueria in NYC. The brothers who opened the shop are big fan of Gordo Taqueria in San Francisco -- one of my favorite taco experiences thus far. Glad the Bay area is coming to the East coast and I look forward to trying my own Dos Toros taco!

Andale Mexican Restaurant San Francisco International Airport, California Terminal 3 As we are in the midst of the Holiday season and my travels back and forth from school to vacation and home, I have become extremely airport savvy. I know how to find a good wireless signal, which bathrooms will be the least crowded, how to get through airport security in record time etc. The one thing that I am still working on mastering is airport dining. The gluten-free options are scarce and there tends to be a lack of healthfulness in airport cuisine. Until now. After a brief trip to San Francisco to see The Bob Hill Band return home and play an extraordinary show at Slim's , I was en route to New York and hungry in the airport. The food court was bustling with Christmas Eve-day travelers, but I managed to make my way in and secure a spot in line for Andale Mexican Restaurant. I ordered the "Tacos Mexicanos " -- 3 soft corn tortillas with carne asada (grilled beef), choppe...

Gordo Taqueria 1239 9 th Ave 2252 Clement St 450 Geary Blvd San Francisco, CA While visiting my friend, Chase , in the Bay Area, I knew it was crucial to get a taste of West coast tacos. Unwilling to settle for just any taco, we crossed the Golden Gate bridge returning from our adventure in Marin and back in the city of San Francisco we ventured to Gordo Taqueria , a little taco shop nestled on a block of banks, Japanese restaurants and, of course, Starbucks. Walking into Gordo you get the feeling of authenticity. The smell of beans, cheese, and deliciously cooked meat is overwhelming and your mouth starts watering. We waited on line for about 5 minutes observing the behind counter expertise of crafting a burrito for the patrons in front of us. Then our turn! Chase was more adventurous than I and ordered (in Spanish) un taco de carnitas tacos (pulled pork). For consistency purposes I went with pollo (chicken). Then I learned what keeps people coming back to Gordo . On...