May 9th, 2013
In 1893 the municipality known as Cape Henlopen City was formally changed to Rehoboth. Since its founding, the City of Rehoboth Beach has continued to grow and be one of the most popular resorts on the Atlantic Coast. Rehoboth Beach is also known as The Nation’s Summer Capital. Congratulations are in order for Rehoboth Beach, as it was named one of America’s Best Beach Towns for Families for 2013 by Parents Magazine. Please visit http://www.parents.com/fun/vacation/10-best-beach-towns.
So where were you on such a beautiful day in Rehoboth Beach? I decided to take a look at this award-winning coastal town late in the day….the lighting is so much nicer.
The mysterious WWII Towers were not as clear today. It was a bit foggy towards the northern part of the beach by Whiskey Beach.
The ocean looked beautiful and this fisherman, was having a ball!!
On the south side of the Boardwalk, it was quiet…..I like it that way.
They are saying that another beautiful day is in store for us at the Delaware Beaches, tomorrow. 82 degrees and sunny!!
If you are lucky to have a Gazebo on Silver Lake…don’t take it for granted; enjoy it!!
7:30 p.m. Thursday evening. Hungry for Dos Locos on 208 Rehoboth Avenue, http://www.doslocos.com….a Lobster stack with avocado, tomatoes and a chipotle sauce. It was delicious. A new found favorite!!
So, what are you waiting for? Talk to you later.
May 8th, 2013
El sabor de la comida latina no tiene limites. Las combinaciones de especies e ingredientes…el aji, ya sea dulce o picante, hace una fiesta por si sola en el paladar. Oh wait a minute, I am supposed to be writing in English. I guess I got caught up in the moment.
Papa Grande’s is the new sister restaurant brought to Southern Delaware by Matt Haley, Owner/Executive Chef of SoDel Concepts Restaurant Group. It is scheduled to open before Memorial Day. This marks the first Latin inspired concept within the group’s brand profile and the 7th restaurant in total.
“Papa Grande’s brought a cultural swing to our family of restaurants. It offers the same clean design style, authentic food and excellent experience that we have become known for with our customers,” stated Matt Haley, Owner/Executive Chef.
Inspired by the spirit and flavors of the Hispanic culture, Papa Grande’s Coastal Taqueria provides an authentic version of Latino cooking and cuisine. The menu offerings will be 80 percent hardcore authentic coastal taqueria with main dishes like Whole Fish Veracruz or Chicken Mole served with rice, beans and zucchini, ranging in price from $14 – $21 per entree. The remaining 20 percent of the menu offerings is fun, with Scrapple Apple, Belly clams or SPAM tacos. The generous taco menu selection has 15 – 18 options and the Starters range from Jicama sticks to roasted pardon peppers and Chorizo empanadas. Papa Grande’s Coastal Taqueria menu will be consistent with the rest of the SoDel Concepts’ restaurants by offering affordable and locally grown plates and tastes. To take a peek at the menu, please visit http://www. papagrandes.com/menu.
On the bar side, Papa Grande’s will be topping off the Latin cuisine with an expansive, authentic Tequila selection complimented by Tequila and Rum tasting menus. To sweeten the pot even further, the bar features a fresh sucar cane machine offering a little crushed-to-order food theater experience for guests. Check the website http://www.papagrandes.com.
 Trapiche for sugar cane. For back-of-the-house news at Papa Grande’s Coastal Taqueria, Matt Haley brought SoDel Concepts’ Corporate Chef, Doug Ruley, in as a partner on this venture. The two worked with renowned chefs at the Texas branch of the Culinary Institute of America to create a menu reflective of the traditions and home-style roots of the Latin American people.
In partnership with the Global Delaware Fund, http://www.globaldelawarefund.com, SoDel Concepts has pledged that a percentage of all profits from Papa Grandes will be donated to a scholarship program that will benefit underpriviledged Hispanic children.
Papa Grande’s Coastal Taqueria is located at 38929 Madison Avenue in Fenwick Island, Delaware by the Route 54 bridge, across the parking lot from Catch 54, one of its sister restaurants. It was reconstructed out of an antique barn that sat on the site, using reclaimed wood and glass from the former structure. There are 2 stories, with wrap around decks and unique, functional, glass garage doors that open up to offer guests the complete outdoor dining experience. Boats are welcome, just pull up to the dock, tie up and pop in. More info? Papa Grande’s does have catering and private dining, as well. Call 302-436-7272.
Buen provecho!!
June 25th, 2011
I don’t think so. Getting hungry, is what I told Michael as we finished checking the Eastern State Penitentiary. We had a target Food Truck in mind; Don Memo. Michael had found it; it has been the Food Truck talk of the town for years now.
A food truck craze, it seems. I know there were always food trucks coming to work sites. Now, they are all over the place. In Philadelphia, the food trucks are diverse; just like the City.
As with anything, some food trucks are better than others, some more gourmet and some specializing in different types of foods including desserts.
I love street food and eat it with total abandon. In Puerto Rico, food carts are a way of life. That’s where I grew up. Starting with my piraguas, or snow cones, to alcapurrias, churros, tacos de jueyes, piononos, etc….I still remember the kiosks in Luquillo Beach.
It was lunch time. Tacos Don Memo is located at 38th Street between Walnut and Sansom. Right behind the University of Pennsylvania. Tel. 610-529-2039. Website? www.donmemophilly.com.
There were several food trucks there, but I understand that during the school year there are even more.
Don Memo had a line. It happens every single day. You can call your order in. Otherwise, be prepare to wait. First of all, everything is prepared to order. You can’t rush food, you know that.
Food Trucks are an evolution from the traditional food cart. Actually, I found that Don Memo’s was more like a cart. It was small but immaculate. I am not kidding. We were all anxiously waiting.
Leo Saavedra is the grandson of Don Memo. Him and the other gentleman did all the cooking.
It was time to use my Spanish. Oh, well, by the time our food was ready they knew I was, originally, from PR and that Michael would be stopping by again and again. Michael was mortified.
There was a menu on the truck. Customers had a choice of meat: bistek (steak), pollo (chicken), pastor (marinated pork) and carnitas (seasoned pork). It seemed that the pastor was the most popular one.
When we arrived Leo was putting together some burritos. They looked gigantic. Then he was ready to fold them. Wait until you see mine.
I almost got a Torta. This is a Mexican Sandwich. The roll is almost like the one from a sub. You start with your choice of meat and then they will add mayo, beans, tomatoes, queso fresco, lettuce, jalapenos, onions, pickles and fresh sliced avocado.
What they called a Tostada was a puffy taco. The customers waiting were ordering mostly tacos and burritos.
Michael got 3 Pastor (marinated pork) Tacos. The taco shells were doubled; made out of corn flour. Tomatoes, onions, a fair amount of heat and packing a lot of flavor. The diced crispy pork was very very good.
I ordered the Burrito. This was an education; Burrito 101. It was so big. I also got the Pastor choice of meat. Then it was stuffed with Mexican rice, beans, avocado, onions, cilantro, lettuce, tomatoes, cheese and sour cream. Heat? Of course. He was surprised. He said the Puerto Ricans that have come to eat there did not want any hot sauce. Are you kidding? I could not belive that.
This burrito. Take a look. Was so perfectly folded. I could have thrown it up in the air and it would have stayed intact.
The inside was so good; great combination. Loved the cilantro and the freshness of the ingredients.
We sat on a bench on the street and ate it all before my brain started to register; about to tell me that food coma was next.
After we finished we took a walk back to the car, but not before checking a few of the other trucks on that street.
The Sugar Philly Truck had French macaroons, which were already sold out. Apparently, very popular. It also had chocolate molten cake, pineapple custard, creme fraiche cheesecake and even creme brulee. The majority of the trucks cook everything on site. This particular truck fixes the desserts at a different location and bring them in. Their website is www.sugarphillytruck.com.
There was the house of Pita.
The chicken truck.
The Japanese Truck.
The Fruit Truck.
And, the Caribbean Soul Food truck.
We saw other street food bounty trucks by Drexel University, as well. But, they would have to wait for another time.
For all food truck aficionados there is a website; http://www.mobimunch.com, where you can find food trucks all over the country.
Note: Tacos Don Memo has a restaurant located at 57 Garrett Rd., Upper Darby, PA 19082. Tel. 610-352-2376.
FYI: If you are in Philadelphia, please check www.wawawelcomeamerica.com. Going on at the present time; festival, showcasing “The Taste of Philadelphia”. Fireworks will be at Penn’s Landing and the concert with The Roots as the headliners will be at Benjamin Franklin Parkway. Info is on that website so check it out.
Have a great week-end…talk to you later….
March 26th, 2011
Tantos anos este restaurante ha estado en nuestra playa y que extrano que nunca lo habia visitado anteriormente. En una semana he ido 3 veces.
Oh, excuse me. I got caught into my Spanish. I was just thinking that this restaurant has been in our beach for so long and I had never paid them a visit. I don’t even know why. This past week I have gone 3 times. I actually found a waiter that I knew, Alex, who is working at Dos Locos and he took care of my family with his usual friendly disposition.
Dos Locos is located at 208 Rehoboth Ave., Rehoboth Beach, DE 19971. Tel. is 302-227-3353. Websited? www.doslocos.com.
First of all, I have to congratulate them for having a Gluten Free Menu. So exciting it is to find so many restaurants in our coastal area having this menu for the customers that have a gluten allergy.
The first night I went I only got a couple of pictures because I forgot to charge the battery. In the back of my mind I knew that I would be coming back to try one of the stonegrill meals.
Remember my old partner in crime, Debbie? Well, she was there with me again. Catching up after not seeing each other for quite some time. And, she asked me; what do you want me to order? It really did not matter as long as one of us had the stonegrill meal.
We took our time in ordering because we were bla, bla, bla, and more bla. Taking a look at the restaurant I want to let you know that it was very comfortable, casual and relaxing. A nice side bar area on one side; on the other, side booths and single tables were available. The restaurant also had another room in the back. It was crowded. It is a restaurant that welcomes everyone.
Our waiter brought us some tortilla chips and salsa. The chips were warm and a little salty; perfect. The sauce? I would have put more cilantro and a bit of lime juice.
Debbie decided to have the beef fajitas; hold the beans, please. Guacamole? Of course. I had that dish the other night and mine was good. Debbie really enjoyed hers today, as well.
Stonegrilling is done on individual stones that are over 700 degrees. What’s good about it? It sears the food at high temperatures, therefore, all natural juices are contained. It is healthy because there are no oils; the meats; so tender.
I chose a combination of Angus beef filet and shrimp. You can choose rub and sauces, but to tell you the truth I forgot about it and was not sure how it was going to taste.
When the stone was brought in, it was so hot; no wonder they say the stonegrilling is not for children. It looked beautiful.
Then, I followed the directions and turned over the food so it would cook on the other side. I cut and enjoyed a great lunch. I asked for a side salad. You had the choice of salad or rice. The taste of the beef was juicy and I must admit that I did not miss any rub or other seasoning. The shrimp were large and cooking them over the stone was perfect.
Dos Locos has a retail shop right next door. It is a Gallery. In it they have t-shirts, pick up souvenirs, plaques, hot sauces, and salsas.
They also carry the line of candy wrapper handbags. Popular and very interesting. Check that website www.nahuiollin.com.
It was already about 4:30 p.m. Long lunch even though it did not seem so. In the past I have said that sharing a meal with a friend is always….priceless.
Note: Dos Locos opens daily at 11:30 a.m. Check the website www.doslocos.com because they have so many specials and even Karaoke at 9:00 p.m. on Monday and Saturday evenings.
Hasta luego…..nos vemos……
August 31st, 2010
Hola: Espero todos esten bien en tan bonita noche.
I started this blog a year ago in July and Agave was one of the first restaurants I reviewed. If you would like to see that post all you have to do is look under the Archives and click on the month of July, 2009 and scroll to 7/27.
I had not even planned to go out to dinner. Once in a while I do have to stay home and cook. I love cooking. But, I found myself driving north from Rehoboth Beach to the town of historic Lewes. By the way, the traffic was light, what a relief!!
Agave is located on 137 2nd St., Lewes, DE 19958. Tel. is 302-645-1232. Agave is on Facebook.
Just like the many times I have dined in this restaurant, tonight was another good one. I have not been in some time, though. Waiting for the smoke to blow as they say; not because of the peppers cooking in the restaurant, but because of the crowds.
I sat at the bar. Those colorful martini glasses were still there; an extensive selection of Tequila, as well.
For a Tuesday night at around 7:30 p.m. the restaurant was pretty crowded. Agave has opened an upstairs room which is perfect for having a drink while you wait for a table. There are no reservations taken at Agave.
The first thing that caught my attention on the menu was a soup called Crema de Cilantro (Cream of Cilantro). It was a light cream cilantro broth with “queso fresco” and roasted poblanos. Delicious and it has been a new summer addition to the menu. Perfecta y muy bien sasonada.
Agave uses a lot of “queso fresco” which is like a crumbled goat cheese.
For my entree I ordered a Caesar Salad, which had a house made dressing topped with “queso fresco” and crispy bacon, house made croutons, and topped with fillet.
I have had this salad many times and it was still very good tonight. The croutons were particularly good also. They tasted a bit like cornbread.
I noticed that it said that the Caesar Salad was invented in Tijuana. I did not know that or who Caesar was.
Caesar Cardini, an Italian born Mexican, was responsible for its development. He was living in San Diego; also worked in Tijuana avoiding the restrictions of prohibitions.
There are several stories on how or why he created the salad. He apparently added the dramatic flair of the table-side tossing “by the chef”.
The other entree ordered was Chiles en Nogada; meat stuffed poblano chiles with seasonings like cumin, cinnamon and azafran. A nut sauce was drizzled on the top and a side dish of rice and beans was included.
Poblano Pepper is a mild chile peper from the State of Puebla, Mexico. When it is dried, it is called Ancho Chile. It is one of the most popular peppers grown in Mexico.
Chiles en Nogada is a sophisticated dish most popular during the Mexican Independence festivities. It incorporates green, white and red ingredients just like the colors on the Mexican flag.
It was a very nice dinner; casual and relaxing like all dinners should be. Lewes looked so pretty, people sitting outside eating ice cream at King’s Ice Cream or just strolling. Yes, it was picture perfect.
Buenas noches….hablamos luego…..
Note: Information for this post was taken from Wikipedia.
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