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Summer 2019 July ~ August ~ September SIP & SMACK! 5½

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Summer 2019
July ~ August ~ September

SUMMERTIME, AND THE LIVING IS EASY

Are you ready for some hot (and cool) summertime fun? And let’s make it EASY! We’re looking forward to sweet corn & summer songs & dips in the pool & getting our picnic basket ready for a trip to California beaches. Stop by Sweet Basil for lunch inside our cool Market Café & join us for a cooking class in our cool Cooking School kitchen or get ready for grilling season in our BBQ department & check out the latest & greatest additions to our Gourmetware store described below.

MOTHER’S* LITTLE HELPER!

It caught our eye when the Zavor LUX Multi-Cooker received a
“RECOMMENDED” from America’s Test Kitchen. What a gem. And talk about EASY! This Pressure Cooker, Slow Cooker etc. comes with a stainless steel removable cooking pot & stainless steel cooking rack. It also cooks rice (brown & white), risotto (!) and steams rice. And let’s not forget about making yogurt. We carry this sleek beauty in
Keep Your Kitchen Cool!

two sizes: 6QT & 8QT. * AND DAD’S TOO!

LET THE GOOD TIMES ROLL

SIP & SMACK!

Summer taste buds will be thrilled with: SIP: ORANGE CREAMSICLE SLUSHIE ~ Mix with Whipped Cream & Vodka SIP: LEMON DROP SLUSHIE ~ Mix with Vodka SNACK: CRACKER SMACK: Mix Olive or Canola Oil & Saltines with the “Slightly Spicy in the included bag and smack it for a tasty snack.
The Good Times folks from Maine have created some cool sips and a snack that will be perfect for Zonies, pool-side parties, fireworks viewing, Phoenix
Preserve Picnics or....

WIPE OUT

We’re thinking napkins here The folks at Sophistiplate have some perfectly portable, sturdy & elegant paper plates

& napkins. Stuff ‘em in your picnic

basket or use them poolside or when hosting streaming binge parties. How
EASY is that?

5½” Navy Gingham Napkins

  • 8½” Navy 6½” Vichy
  • 10” Vichy

Red Lunch Plates
Gingham Dessert Plates
Red
Napkins

Welcome to Sweet Basil Cooking School!

Join us in our comfortable, modern kitchen for lots of exciting classes! Most of the classes are hands-on so you have the benefit of learning by doing. Demonstration classes are noted in the descriptions. Each class includes a copy of the recipes & a meal of the foods prepared. You can register for a class in the store or by phone. An updated class schedule is available on our Web site: www.sweetbasilgourmet.com/classes.html

CANCELLATION POLICY: If you must cancel a class, we can refund the amount or give you credit for another class up to one week before the class. Up to 72 hours before the class, we can give you credit for another class. No refunds or credit can be given for cancellations less than 72 hours before a class.

~ All Kids & Teens summer camp dates & faqs are on the last page. ~
KIDS & TEENS COOK SUMMER CAMPS CANCELLATION POLICY Please select the dates for your Cooking

Camp carefully. There are no refunds given for canceling Kids & Teens Cook Summer Camps. Kids & Teens Cook

classes that are canceled up to one week before the class will receive credit for other classes.

Always at Sweet Basil

Complimentary gift-wrap for any purchase of $25.00 or more.  Remember, we can ship your gifts (UPS)

anywhere in the United States.  If you haven't tried our rich and flavorful Gaviña Coffees, you should! And when you join the Coffee Club and purchase 10 pounds of coffee, you get the next pound free.  Engaged? Or know someone who is? Our Bridal Registry offers a complete selection of cookware and accessories for entertaining. Out-of-town guests can call or e-mail the store and our staff will help with selections. ([email protected])  Our colorful Gift Baskets are great for gift giving! They combine convenience and thoughtfulness for anyone - out of town relatives and friends, business associates & colleagues, corporate gift giving - anyone who would enjoy a selection of "gifts within a gift!" They can be custom-made from just about anything in the store - including our bountiful selection of gourmet foods - or order from our pre-made selection. Gift Certificates are available in any amount online, in the store or by phone. They are good for cooking classes and store merchandise.  Knife Sharpening Ask us about Private &

Team-building cooking classes.

Sweet Basil Instructors

Amy Barnes – Impeccable Pig Restaurant; Hyatt, Gainey Ranch Lisa Brisch – Dinner Thyme Personal Chef Service Linda Martin – Anthem Country Club; Owner, Dinner Designs Catering

Terri Milligan - Savory Spoon Cooking School, Edible Door Magazine, youtube.com

Melissa Stockmar – Boulders Resort, Copperwynd Resort, Dean & Deluca

"Summertime is always the best of what might be."
Charles Bowden

TO REGISTER FOR CLASSES CALL: 480-596-5628

INTERNATIONAL CULINARY ADVENTURE:

We’re offering an exciting 11 week culinary series through the summer with weekly classes that will explore amazing cuisines around the world! Jump start your summer with this Culinary Adventure, have fun and gain an understanding and perspective of native foods from each country. Our series is hands-on, focused on the culinary specialties which best represent the featured country. Each class stands alone; however the more series classes you take the less the price per class. Every class includes discussion of the cuisine, ingredients, methods and tools and equipment unique to the cuisine.

EXPERIENCE IT ALL!

When In Rome – July 2

CULINARY ADVENTURE PRICING

Korean Kitchen - July 16 Basking in Bermuda – July 30 Havana Cabana - August 6
Series class prices, based on the number of classes taken: 1 – 3 Classes $65.00
Beautifully Japanese – August 13 World Street Foods – August 20 Flavors of India – August 27
4 – 6 Classes 10% discount $58.50 7 – 9 Classes 15% discount $52.00 per class 10 - 11 Classes 25% discount 48.00 per class
Taste of Provence – September 3 Beijing and Beyond – September 10 The New Irish Table – September -17 Portuguese Primer – September 24

JULY

  • WHEN IN ROME Linda Martin Tuesday July 2
  • 6:30 – 9:30PM

The foods of this beautiful city are woven into a mixture of amazing ingredients, flavorings and cooking methods. Join is for a soul satisfying Italian culinary lesson to enjoy Cacio e Pepe (Spaghetti with Butter, Pepper, & fresh grated Parmesan); Roman-style Pizza with Roasted Grape Tomatoes; Chicken Saltimbocca with fresh Sage, Mozzarella & White Wine; Bucatini all’Amatriciana with Pancetta & fresh Tomato Sauce; Stracciatella A La Romana (Roman Egg Drop Soup); Pasta Carbonara Alla Romana, and Mocha Chip Gelato.

Culinary Adventure Class

65.00

  • GOURMET COUPLES Linda Martin Friday July 5
  • 6:30 – 9:30PM

This date night class is for couples who enjoy great food and are ready for an evening cooking together with other couples. Join us for this fun three course lesson. Our menu is Thai Spice Chicken Meatball Amuse with Sweet Chili Sauce, and cool Watercress, Avocado, & Spiced Pecan Salad with White Wine Vinaigrette, served with Moscato. The entrée is Cedar Plank Salmon on the Grill with Cilantro Pesto; Orzo Pilaf with Green Onion & fresh Parmesan; Roasted fresh Vegetables with Sun-dried Tomato Vinaigrette and Grilled Sweet Potatoes with Paprika, Cinnamon, & Cumin, served with Pinot Noir. Dessert will be Dark Chocolate Ganache

  • Cakes with fresh Strawberries.
  • 150.00 per couple

Food Fact  Sweet chili sauce is known as nam chim kai in Thailand

TO REGISTER FOR CLASSES CALL: 480-596-5628

KIDS COOKING CAMP M Stockmar Monday -Friday July 8 – 12 9:30AM – 12:00PM

This series for kids ages 8 to 12 introduces a new theme each day with great recipes which can be repeated at home. Come for a fun week of cooking to learn: MONDAY - French Breakfast: Brown Butter Vanilla Crepes with Berry Sauce; Bacon, Cheddar and Onion Quiche; Croque Madame Sandwiches; Cheese Frittatas with Ratatouille; Brioche Custard Bread Pudding with Salted Butter Caramel; Potato and Herb Gratin, and Chocolate Croissants. TUESDAY - Chinese Stir-fry: Egg Drop Soup; Vegetable Wraps with Soy Dipping Sauce; Chicken Chow Mein; Ginger Sesame Beef and Snap Pea Stir-Fry with Brown Rice; Hoisin Pork and Garlic Noodle Stir-Fry; Korean Beef and Broccoli Bowl with Jasmine Rice, and Banana Chocolate Chip Spring Rolls with Caramel Sauce. WEDNESDAY - Little Italy: Pesto, Mozzarella and Cherry Tomato Bruschetta; Margarita Pizza; Homemade Linguine Noodles with Butter Tomato Garlic Sauce; Mini Sausage and Ricotta Lasagna Cups; Chicken Parmesan Subs; Mushroom and Cheese Ravioli, and Cannoli Cupcakes with Ganache. THURSDAY - Mexican Fiesta: Avocado Egg Rolls with Honey Cilantro Dipping Sauce; Flank Steak Carne Asada Tacos with Sweet Peppers and Onions; Roasted Vegetable and Black Bean Quesadillas with Tomatillo Salsa; Mini Chicken Chimichangas; Turkey Nacho & Sour Cream Tortilla Bake; Mango Strawberry Salsa with Cinnamon Crisps, and Sopapillas with Cinnamon Gelato. FRIDAY - English Bake-Off: Banoffee Pie (Graham Cracker Crust, Bananas and Caramel); Orange Marmalade Tart; Vanilla Custard Trifle with Sponge Cake and fresh Fruit; Classic Vanilla Shortbread Cookies; Fruit Fool

  • with Rhubarb and Strawberries; Apple Crumble and Plum Upside Down Cake.
  • 300.00

TEENS COOKING CAMP Linda Martin Monday -Friday July 8 – 12 2:00 – 4:30 PM

This summer cooking series is for people ages 13 to 17 that are ready to learn a lot more about cooking. Come for a week of lessons with a fun new topic each day. Our menus are MONDAY -

Better than Take-out Homemade Pizza: Pancetta & Mushroom Pizza with Three Cheeses;

Hand Stretched Pizza with Fresh Mozzarella, Tomatoes, & Basil; Fig & Caramelized Onion Pizza with Fontina Cheese; Bacon & Tomato Homemade Pizza with Mozzarella; Sautéed Veggie Pizza with Mozzarella & Asiago Cheese; Roasted Chicken, Herb, & Cherry Tomato Pizza, and Grilled Italian Sausage Pizza with Mozzarella & Parmesan. TUESDAY - World Food Tour: Brazilian Style Tomato, Cucumber, & Pepper Salad with Lime, Olive Oil, & Green Onions; Vietnamese Street Tacos with Pickled Cucumber & Carrots; Tuscan Sautéed Chicken Piccata with Lemon & Capers; Hawaiian styled Grilled Beef Short Ribs; Cuban Arroz Con Pollo (Chicken with Rice); General Tso Chinese Chicken with Ginger & Garlic, and Thai fried Bananas with Chocolate Dipping Sauce. WEDNESDAY - Basic Baking: Blueberry Coffee Cake; Cranberry & Orange Scones; Apple Spice Muffins; Homemade English Muffins with Jam & Butter; Homemade Garlic Naan; Cinnamon Rolls with Vanilla Icing, and Italian Bread with Herbed Butter. THURSDAY - Summer Salads: BBQ Chicken Chopped Salad with Peanut Dressing; Grilled Corn & Watercress Salad with Spiced Pecans; Spicy Ground Beef Taco Salad with Crispy Greens & Salsa Vinaigrette; Italian Antipasto Salad with Salami, Provolone, Tomatoes & Lemon Vinaigrette; Grilled Steak Salad with Peaches, Pecans, & Dijon Dressing; Romaine Salad with Potatoes & warm Bacon Dressing, and Homemade Caesar Salad with Garlic Croutons & roasted Salmon.

CONTINUED

TO REGISTER FOR CLASSES CALL: 480-596-5628

CONTINUED

FRIDAY - Teens Dessert Bake-Off: Students will work in teams to make these fabulous desserts. Each team will compete for recognition of their dessert based on Judges evaluation. Recipes include: Pecan dusted Puff Pastry with Caramelized Pears & Whipped Cream; Flourless Chocolate Cake with White Chocolate Sauce & Raspberries; Blueberry & Raspberry Tart with sweet Mascarpone Cream; Deconstructed Apple Pie with Salted Caramel & Vanilla Ice Cream;

  • Vanilla Bean Crème Brulee with Whipped Cream & Glazed fresh Strawberries.
  • 300.00

  • GOURMET COUPLES Lisa Brisch Friday July 12
  • 6:30 – 9:30PM

This class features a three course gourmet menu served with a sampling of wines with the meal. Come with your partner for a fun evening of cooking to prepare Bruschetta with Black Olive Pesto, Ricotta & Basil and Summer Vegetable Salad with Cucumber, Tomatoes, Red Bell Pepper, Radishes and Romaine, served with Pinot Grigio. The entrée is Cast Iron seared New York Strip Steak with Madeira Mustard Sauce; Sous Vide Smashed Potatoes; Herbed Roasted Carrots and Pan-Roasted Zucchini with Gremolata, served with Shiraz. Dessert will be

  • Raspberry Soufflés.
  • 150.00 per couple

  • ALOHA Linda Martin Saturday July 13
  • 2:00 – 5:00 PM

The cool breezes and beautiful azure ocean beckons as we explore the amazing flavors, spices and cooking methods of the islands. Come for this fun lesson to gain understanding & appreciation of these specialties. We’ll learn Pork Pot Stickers with Soy & Mirin Dip; Island Green Salad with Papaya Dressing; Grilled Hawaiian style Brined Chicken with PineappleGinger Sweet & Sour Sauce; Macadamia Crusted Ahi Tuna with Pineapple-Ginger Salsa; Hawaiian style Beef Grilled Short Ribs; authentic Hawaiian Macaroni Salad, and Banana Cake

  • with Rum Whipped Cream & Toasted Coconut.
  • 65.00

  • LIGHT, EASY DINNERS Melissa Stockmar
  • Tuesday July 16 9:30AM – 12:30PM

This lesson should inspire you with foods that will taste great with easy preparations this summer. Treat yourself and your family to Veggie Broccoli Burgers with melted Cheese and Sweet Potato Wedges; Balsamic Strawberry Pasta Salad with Spinach; Spiced grilled Chicken with Cilantro Lime Butter; Grilled Salmon and Lemon Skewers with Asparagus Salad; Sweet Corn and Black Bean Tacos with Avocado Relish; Teriyaki Turkey Lettuce Wraps with Grilled

  • Pineapple, and Quinoa Panzanella Salad with Lemon Shrimp and charred Tomatoes.
  • 60.00

KOREAN KITCHEN Linda Martin Tuesday July 16 6:30 – 9:30PM

In our continuing Culinary Adventure Series we’re exploring the flavors, foods and techniques of Korean cuisine. Come learn a little of their amazing produce and combinations of Fish, Barbecued Meats, Seasonings and Spices. The lesson is Pork Bulgogi seared Pork Tenderloin with Ginger & Korean spices; Dak Galbi - Spicy Chicken Stir-fry; Kimchi & Udon Noodle Stir Fry; Mung Bean Pancakes with Soy & Vinegar Dipping Sauce; Grilled Short Ribs; Kimchi Fried Rice, and Hotteok - Sweet Pancake Dessert.

Culinary Adventure Class

65.00

Store Fact

A Sweet Basil Gift Certificate is a great gift anytime! It can be used in the Store, for Cooking Classes & in the Market Café.

TO REGISTER FOR CLASSES CALL: 480-596-5628

  • CATCH OF THE DAY Lisa Brisch
  • Wednesday July 17
  • 6:30 – 9:30PM

Learn to prepare Fish of all kinds with methods that best compliment their flavor, texture and density. Our lesson teaches what is possible with each variety. This summer menu is Fish Cakes with Green Goddess Sauce; Poached Fish Fillets with Miso-Ginger Vinaigrette; Stir-Fry Trinidad Pepper Shrimp; Pan-seared Swordfish with Creamy Dijon-Caper Sauce; Broiled Tilapia with Thai Coconut-Curry Sauce; Salad Niçoise with grilled Fresh Tuna, and Phyllo-wrapped

  • Salmon with Leeks.
  • 65.00

  • LUNCH AND LEARN Lisa Brisch
  • Friday July 19
  • 12:00 Noon – 1:00 PM

Treat yourself to a great lunch and a nice break from your routine. This summer menu is one you can repeat for your family, sharing these yummy summer flavors. Our DEMONSTRATION is easy Sautéed Chicken Cutlets with Sherry, Green Olives & Almonds, served with Buttered

  • Green Beans. Dessert will be Lemon Pudding Cakes.
  • 28.00

  • GOURMET COUPLES Linda Martin Friday
  • July 19
  • 6:30 – 9:30PM

This class is for people who like good food and want to enjoy an evening learning a new gourmet menu. Come with your partner for a great evening and be part of preparing this three course meal which includes Fried Green Tomato Amuse with Buttermilk-Peppercorn Sauce, and Salad of Mixed Greens, Hard Cooked Egg, and Croutons with Herb Vinaigrette, served with Sauvignon Blanc. The entrée is Grilled Gorgonzola crusted Beef Filet with Shallot-Port Sauce; Creamy Goat Cheese Grits with Caramelized Onions; Oven Roasted Carrots & Beets with Dijon Butter & Dill, and Grilled Red Potatoes with Watercress & Blue Cheese, served with Cabernet Sauvignon. Dessert will be Homemade Coffee Ice Cream with Chocolate-Espresso Sauce, Whipped Cream,

  • & shaved Chocolate.
  • 150.00 per couple

  • INSTANT POT COOKING Melissa Stockmar Saturday July 20
  • 9:30AM – 12:30PM

The Instant Pot is one of the most amazing new ways to get dinner together in a short period of time. Come learn the ins and outs of using an Instant Pot so you can understand all its functions and use them easily. Our lesson is Chilled Pea and Leek Soup with roasted Garlic Crème Fraiche; Pork Carnitas with quick Mole Sauce and sliced Avocados; Jamaican-style Chicken Thighs with Plantains; Coffee braised Chuck Roast with Balsamic Potatoes; Quinoa Risotto with Bacon, Cherry Tomatoes, and Parmesan Cheese; Mediterranean Chicken with Artichokes, Fennel and Olives, and Apricot Almond Pudding Cake with White Chocolate Ice Cream. 60.00

  • CHINESE TAKE-OUT Linda Martin Saturday July 20
  • 2:00 – 5:00 PM

It’s not always so easy to find great Chinese take-out when you want it. Explore how to make some of your favorite dishes on your own! Our great menu includes: Crispy Vegetable Egg Rolls with Honey-Mustard Dipping Sauce; foil-wrapped Chicken Bundles; Chinese Lemon Chicken; Stir-Fry Beef & Broccoli with Oyster Sauce; General Tso’s Sweet Deep Fried Chicken; Pork &

  • Vegetable Fried Rice, and Chinese Almond Cookies
  • 60.00

KIDS COOKING CAMP M Stockmar Monday -Friday July 22 -26 9:30AM – 12:00PM

Kids if you are between 8 and 12 join us for this great series so you can learn to make all these fun foods! We’ll have a great theme each day and you’ll get to eat everything we make! Our

series is – Monday - Breakfast Around the World: Swedish Pancakes with sweet Cheese

Berry Filling; Canadian Potato and Sausage Perogies; Italian Apricot and Pancetta Strata; Mexican Shredded Beef and Bean Chilequiles with Corn Tortillas and Queso Fresco Cheese; Venezuelan Vegetable and Bean Empanadas; American Fried Egg and Ham on fluffy Buttermilk Biscuits; French Chocolate Croissants, and Italian Orange Marmalade Crostata.

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  • Appetizers Salsas & Dips

    Appetizers Salsas & Dips

    APPETIZERS Nachos Quesadilla A heaping pile of crisp, homemade tortilla chips An extra large flour tortilla grilled and stuffed topped with your choice of extras. All Smothered with your choice of favorite ingredients. Served with our special cheese sauce, pico salad, sour with pico salad, sour cream & grated cheese. cream, and grated cheese. Grilled Steak ~ 10.99 | Grilled Chicken ~ 10.99 Bean ~ 8.99 | Chicken ~ 10.49 | Beef ~ 10.49 Grilled Shrimp ~ 13.99 | Spinach ~ 8.99 Supreme (Chicken, Beef & Bean) ~ 11.49 Mushroom ~ 8.99 SALSAS & DIPS Pico de Gallo Guacamole Dip ~ 3.79 Chopped tomatoes, onions, fresh jalapenos, cilantro, and signature spices, all tossed in lime juice ~ 3.49 Bean Dip ~ 4.99 Queso con Chorizo Cheese Dip ~ 3.99 A tasty combination of our special cheese dip and Mexican Chorizo sausage ~ 8.99 Queso con Carne A tasty combination of our special cheese dip and ground beef ~ 8.49 Spinach Dip A seasoned blend of savory cheeses, finely chopped spinach, tomatoes, and onions. Great for starters and topping your entree. ~ 7.99 Holy Guacamole Made fresh to order at your table with two whole avocados, jalapeños, cilantro, red onion, fresh lime juice, and signature spices. ~ 9.99 Queso Fundido Distinctly flavored chorizo sausage blended with melted cheese, tomatillo sauce, and onion. Served piping hot and prepared for you at your table! ~ 11.99 Dip Trio Homemade cheese sauce, guacamole, and pico de gallo ~ 9.99 Although some of our items are gluten-free, we are not a gluten-free kitchen. Gluten-free items are prepared and cooked in the same areas as gluten-rich items.
  • Maracas COCINA MEXICANA

    Maracas COCINA MEXICANA

    LUNCH ~ BRUNCH ~ DINNER Maracas COCINA MEXICANA [email protected] 2914 Main St. in Deep Ellum, Dallas TX 75226. Phone 214.748.7140 APPETIZERS Maracas cuisine WHITE QUESO DIP - Low fat Sonoma jalapeno cheese with roasted red bell pepper and chopped fresh spinach 6.0 GUACAMOLE - Mashed avocados with cilantro and lime, topped with pico de gallo 7.0 CHICKEN NACHOS 9.5 SPINACH QUESADILLAS 9.0 Served with melted jack cheese, black beans, pico, Spinach, mushrooms and onions served with guacamole, sour cream and jalapenos sweet ancho sauce and guacamole QUESADILLA ROSA 9.0 MEXICAN SHRIMP COCKTAIL 9.5 Grilled chicken breast and oregano flavored cheese, With chopped onion, cilantro and avocado served with sour cream and marinara chunks CEVICHE TOSTADAS 10.5 guacamole spread, lettuce, lime marinated white fish, shrimp, octopus, and pico de gallo SOUPS & SALADS MARGARITA SALAD (chicken or beef) 10.0 TORTILLA SOUP (vegan) 6.0 Julianne vegetables, tomatoes, purple onions, and Tomato based, with corn, vegetables, tortilla strips sweet corn with cilantro dressing and avocado slice SALMON SALAD 15.5 CALDO DE POLLO 7.5 Grilled pineapple, cherry tomatoes, purple onions Large bowl with vegetables, fresh jalapenos and with raspberry vinaigrette avocado slices TIO’S SALAD (breaded shrimp) 14.5 BLACK BEAN SOUP (vegetarian) 6.0 Cucumber, cherry tomatoes, spring mix with low Pico de gallo, corn and drizzled with sour cream sauce fat yogurt vinaigrette TACO STAND - Served three per order with vegetable stock rice and fat free black beans PORK TACOS 9.0 BEEF
  • Fiesta Time: Take a Tour Through Cantina Laredo

    Fiesta Time: Take a Tour Through Cantina Laredo

    Fiesta Time: Take a Tour Through Cantina Laredo Posted October 18, 2011 8:30 am by Rebecca Taras Once the cooler weather kicks in and it starts getting dark by 5 p.m., I've got one thing on my mind: a warm-weather vacay. When jetting off to paradise isn't an option, try escaping to a new dining destination in town; margaritas abound. Texas transplant Cantina Laredo (508 N. State St., 312-955-0014) recently opened its first Illinois-based location — and who would have guessed we were on the list after the UAE and UK. While Cantina Laredo is a chain, its "modern Mexican" cuisine is anything but the Chi Chi's food of yesteryear. See for yourself — and taste later. Designed by Weiss Architects, Cantina Laredo was built from the ground up on the corner of State and Illinois in the River North neighborhood. With the first floor taking over 12,300 square feet and the second floor 6,100 square feet, the space is large enough to feed a Mexican army — or a pack of hungry Chicagoans. Sadly, we'll have to wait until next year to take advantage of the outdoor patio and rooftop deck. Passionate about Mexican cuisine and culture, executive chef Larry Sinclair found his niche after working as the culinary partner for P.F. Chang's China Bistro for seven years. Sinclair transferred from Cantina's Nashville location to lead the kitchen here in Chi-town. He sources many of his ingredients locally from 5 Rabbit Brewing, Goose Island, North Shore Distillery, City Fresh Market, Pastoral, and Fox and Obel.

  • ×Blacksburg× Skip to DRINK MENU ×Small Stuff× SPINACH & ARTICHOKE DIP Creamy Dip Loaded with Artichoke Hearts & Spinach, Served Piping Hot with Crispy Pita Points

    ×Blacksburg× Skip to DRINK MENU ×Small Stuff× SPINACH & ARTICHOKE DIP Creamy dip loaded with artichoke hearts & spinach, served piping hot with crispy pita points... 9.75 BAJA SHRIMP & CRAB DIP Creamy dip made with lump crabmeat & seasoned shrimp, served piping hot with crispy pita points... 10.95 CRISPY CALAMARI Calamari rings, flash-fried & served with our Roasted Red Tomato Salsa & our Cabo Banging Baja sauce ... 12.50 SALSA TRIO Roasted Red Tomato Salsa, fresh Habañero Honey Mango Salsa & our signature Green Tomatillo Salsa, served chilled with tortilla chips. Try them all or mix & match... 5.50 GUACAMOLE A house blend of avocado, lime juice, cilantro & our signature spices, served with onions, jalapeños & tomato salsa... 7.50 QUESO DIP Piping hot melted cheese blended with Chipotle Peppers, served with tortilla chips for dipping... 4.95 ×The Green Room× CABO CASA SALAD A blend of fresh greens tossed with tomato wedges, red onions, bell peppers, cucumbers & mushrooms, topped with roasted pumpkin seeds & our house made Border Vinaigrette... 9.50 *SWEET BLACKENED TUNA Tropically blackened Ahi Tuna topped with our Mango-Pineapple Chutney, served over our Cabo Casa Salad... 13.75 DIABLO SHRIMP Jerk rubbed jumbo shrimp & pineapple chunks skewered & grilled with our Mango BBQ Sauce, served over our Cabo Casa Salad... 13.75 *GUACAMOLE SALMON SALAD Grilled herb-rubbed salmon topped with fresh guacamole, served over our Cabo Casa Salad... 14.75 SERRANO CHICKEN SALAD Grilled chicken breast marinated with Rosemary & Serrano Peppers, served over our Cabo Casa Salad... 11.50 Try your salad in a crispy taco bowl... 2.00 ×The Taco Stand× Served with your choice of side ×Cabo Signature Tacos× A Baja specialty! Two flour tortillas stuffed with cabbage, tomato, guacamole, cheese & finished with our Cilantro White Sauce.
  • 10 Top Spots for Tacos in San Diego by LISA HILLEBRECHT on OCTOBER 3, 2016

    10 Top Spots for Tacos in San Diego by LISA HILLEBRECHT on OCTOBER 3, 2016

    10 Top Spots for Tacos in San Diego BY LISA HILLEBRECHT ON OCTOBER 3, 2016 Tacos el Gordo brings over-the-border flair to its popular Mexican fare. Whether it’s Taco Tuesday, National Taco Day or any day of the week— America’s Finest City takes their tacos very seriously. Here’s our roundup of some top stops for your taco fix in San Diego. Edited by Lisa Kelley Tacos el Gordo de Tijuana The Tijuana-based taco shop has expanded into San Diego and Las Vegas in recent years and its crazy popularity means you should expect a line out the door at most times of the day. We recommend the adobada with fresh-sliced spiced pork on a corn tortilla; or opt for the carne aside, squared or azteca with grilled beef and cactus. More adventurous diners can opt for tripa (beef tripe), cabeza (beef head), buche (pork stomach) and lengua (beef tongue). Don’t leave without grabbing some helado-the Mexican ice cream comes in tons of flavors but our favorites are coffee, cookies and cream and strawberry. 3265 Palm Ave., Otay Mesa West, 619.575.7280 and 689 H St., Chula Vista, 619.691.8848. tacoselgordobc.com Salud! As one of San Diego’s favorite stops for authentic Mexican food, Barrio Logan’s Salud! knows their tacos. Tuesdays, enjoy three tacos for $5 including their carne asada, carnitas, al pastor, birria and more. Save room for churros and ice cream or their tamarindo apple for dessert. 2196 Logan Ave., Barrio Logan, 619.255.3856. saludsd.com Pueblo Brand new to the Pacific Beach neighborhood and only blocks from the beach, Pueblo showcases a Latin coastal menu sourcing local ingredients whenever possible.