Costa Brava: Virée en cavale, relaxante!

Pour poursuivre l’aventure de mon dernier billet, on habitait le petit village de Sant Celoni, à près de 40 km de Barcelone, en Espagne.

Notre séjour avec la visite d’amis français, Guillemette et Florian, se poursuit.  Ils venaient de Roanne pour profiter de la paella, des paysages et de l’horaire latin décalé. Voilà donc qu’une deuxième virée en cavale s’impose. Mais cette fois-ci, c’est direction Costa Brava: 256 kilomètres de routes sinueuses qui longent le terrain escarpé en bordure de la Méditerranée, du nord de Barcelone jusqu’au sud de la France.

256 kilomètres c’est assez long, et temps oblige, notre péripétie couvre la route de Mataro à Tossa de Mar, en passant par Blanes, et Lloret de Mar.

Blanes: La porte d’entrée à la Costa Brava. Photo: Kim Gradek

La grasse matinée, 45 miutes de route, et on s’arrête enfin pour s’étirer les jambes à la porte d’entrée de la Costa Brava: Blanes. Sa réputation est bien établie: quatre kilomètres de côte qui combinent les falaises rocheuses et les tranquilles calanques, les nombreux pêcheurs en chaloupe, et le Jardin Botanique Marimurta. À peine arrivée et déjà j’adore!

Qui dit Espagne, dit sieste, et comme de fait, nous arrivons en plein heure de repos. De 14h00 à 18h00, les volets des fenêtres sont fermés et la ville, elle, est complètement déserte…On enlève alors nos chaussures et nos chaussettes, on étale une couverture sur la plage, s’étend, admire le paysage et l’horizon au loin, et ça prends moins de 20 minutes pour réaliser que nous aussi sommes maîtres dans l’art du sommeil…

Les plages de Blanes inspirent la relaxation, et lorsqu’il ne fait pas trop chaud, la sieste- Photo: Guillemette Reynaud

Bien reposés, c’est ainsi qu’on reprend la route en direction Tossa de Mar, avec un halte très bref à Lloret de Mar. Cerveza sur terrasse pour contempler un paysage escarpé d’eau cristalline, de roc et de végétation abondante, et hop on est repartis.

On dit de Tossa de Mar qu’elle est une des villes les plus mythiques de la Costa Brava. Une fois sur place, ce n’est pas difficile de comprendre pourquoi: des vestiges datant de la période Paléolithique, l’architecture romaine à ce jour conservée, les murailles de la vieille ville qui remontent à l’époque médiavale, et l’empreinte d’un centre artistique qui a connu le jour dans les années 1930… On se sent transporté!

Vous tomberez sous le charme de la Vieille Ville de Tossa de Mar- Photos: Kim Gradek et Guillemette Reynaud

Le soleil commence tranquillement à se coucher, et c’est donc l’heure de repartir, de faire des emplettes au Mercadona et de préparer un bon dîner à saveur espagnole. On dévalise le supermarché en prenant tout ce qui nous tombe sous le nez: croquétas, manchengo, Jamon de Serano, Aceitunas y Vino Tinto. Voilà l’apéro!

Je dois vous dire que reste à ce jour impressionnée par la fraîcheur et la qualité des produits que l’on retrouve en Espagne, surtout en ce qui concerne les poissons et les fruits de mer. Pas juste ça, c’est ridiculement pas cher! Donc camarones, musclo (ce sont des “moules” en catalan), calamar, onions, poivrons, safran…et oui, la paella! On a même acheté les churros congelés et la pinte de chocolat!

Tout ça, environ 35 euros!

L’apéro et une paella maison: on mange trop bien en Espagne! Photos: Kim Gradek

Vers 1h00 du matin, très zen suite à notre journée et maintenant complètement bourrés, on roule jusqu’au divan et s’installent devant un film… Que hermoso dia!

Prochaine escale: Gérone!

Barcelone: Virée en cavale, à la catalane!

Alors qu’un froid glacial s’installe sur Montréal, ce qui sont comme moi ne peuvent s’empêcher de penser à s’évader. Ah, le soleil, la plage, l’eau turquoise… si seulement… J’adore l’hiver, cette première neige, mais encore… J’en profite donc pour vous faire voyager autrement, cette fois avec vos pensées!

Fin février, il faisait environ 25 degrés Celsius. On habitait le petit village de Sant Celoni, à près de 40 km de Barcelone, en Espagne. Déjà assez pour jalouser.

Volleyball sur la plage de Barcelone- Photo: Kim Gradek

Une petite visite d’amis français, qui venaient de Roanne, et une virée en cavale s’impose. Au menu: tapas, plages, boîtes de nuit et bonne compagnie!

Pour notre première sortie: Barcelona!

Accompagné de nos deux cuistos, on débute notre aventure en s’imprégnant des odeurs de poissons et de jambon Serrano, et on se gâte à contempler les couleurs vives des fruits, des produits séchées, et des friandises au temple de la gastronomie, La Boqueria, selon le célèbre chef Ferran Adrià. L’effervescence de ce marché nous transporte au coeur de la vie espagnole: vivre la vie et savourer le sentiment de communauté qui habite les catalans, avec bien sûre, une touche fluorescente des années ’80!

Les différents aliments du marché Sant Josep La Boqueria enjoliveront vos journée! Photo: Kim Gradek

On poursuit notre chemin à travers les petites rues sinueuses de Barri Gotic, complètement sous le charme de l’architecture.

Barri Gotic, Barcelone. Photo: Kim Gradek

Une fois arriver au centre du labyrinthe, c’est le temps d’un pause apéro. On s’installe devant la Catedral de la Santa Creu i Santa Eulàlia pour une sangria et du pulpo a la gallega, un savoureux plat de pieuvre, onions et cubes de pommes de terre, le tout infusé dans un bouillon au paprika fumé.

Moi devant mon pichet de sangria et mon assiette de puplo a la gallega- Photo: Guillemette Reynaud

La nuit est jeune, surtout pour les Espagnols, et nos ventres gargouillent toujours! Direction les Cuines Santa Caterina au Mercado Santa Caterina pour de délicieux tapas, que j’ai détaillé dans un post précédent, et du bon vin blanc! On y sert des calmars grillés, des coeurs d’artichauts avec onions caramélisés, des petits poissons frits, du tartare, des tortillas aux saveurs du marché… Oubliez la salade de fruits de mer macérée de la veille sur une tranche de pain beaucoup trop épaisse. Ici, que de la qualité, des aliments frais du jour et surtout hyper savoureux! De plus, le frère du barman habite Montréal: ah, que le monde est petit!

Éperlans frits- Cuines Santa Caterina, Barcelone, Espagne- Photo: Kim Gradek

Minuit passé, un soudaine envie de danser s’empare de nous. Nous suivons donc la suggestion d’un mec qui semblait être un habitué du quartier pour se rendre à la Jamboree, un petit bar jazz & hip-hop, blotti en coin de la Plaça Reial. Une référence en ce qui concerne le blues et le jazz, ce petit coin musical propose un éventail de groupes aussi célèbres qu’underground. Un premier spectacle au sous-sol pour se faire envoûter par le mélange de fréquences du didgeridoo, de la basse, et d’une poésie catalane. J’avoue ne pas avoir assisté à un show de musique depuis assez longtemps, moi qui auparavant était connu comme une punk-rock girl, mais là, j’ai réellement été hypnotisée! Et comme la tradition du jazz le veux si bien, après on danse. Un dj invité joue les meilleurs tunes de hip-hop du moment, le party est plus que pogné!

Hakim et Guillemette à la Jamboree- Photo: Kim Gradek

La première virée en cavale se termine alors qu’il fait clair dehors…  Que bueno espana!

Prochaine virée, on longe la Costa Brava vers Gérone.

It’s Time For A Recipe: Pasta That Is!

Easy, cheap and boy it is ever delicious!

It’s been a while since my man and I had been grocery shopping and our fridge looked kind of empty. Fruit juice, milk, mustard, pickles, eggs, butter, shallots, a few spinach leaves, garlic and one big tomato… Needless to say, our options were LIMITED.

I’ve been breaking my younger brother’s ears for months with the idea of having a pasta-making weekend at the cottage, something I did with the girls a few years back. That project is still on hold, but I’ve passed my knowledge along to my sister-in-law and tested the recipe once more.

So, if ever you’re looking to impress your guests with a no brainer meal that’ll cost you under 10$ or empty out what is left in your fridge, making fresh pasta is the way to go!

What you’ll need to feed 4 hungry bellies:

•  250 g of Flour
• 6 eggs
• 1 tbsp Olive Oil
• 1 tbsp Milk

Fresh Pasta Ingredients Include Eggs, Flour, Olive Oil, Milk. Photo credit: Kim Gradek

How to make the dough:

1. Take 5 of your 6 eggs and separate the white from the yolk. Reserve the yolk.
2. Create a mound of flour on your counter and dig a hole in the center of it. Even better, if you have a Kitchenaid Stand Mixer just pour it in.
3. Pour your liquid (egg, egg yolks, olive oil and milk) into the mixer and start it (should take about 5-7 minutes), or in the hole you just made in your mound of flour.
4. Making little circles with your fingers, mix in the liquids and the flour. It will eventually start to thicken to form a dough. Don’t worry if it looks like a mess, it’s suppose to! You’ll eventually get there… patience is the rule of thumb.
5. Once the mixture stops sticking to the sides of your bowl, or to the counter top, your dough is done. Wrap it in a film paper, and cool it by letting it rest for at least 30 minutes in the fridge.
6. Pat yourself on the back, it’s time to relax!
7. Once it’s nicely chilled, dust your countertop with flour once more, and cut your dough ball into about 1 inch thick slices.
8. Using a rolling-pin, flatten out your dough until it’s thin enough for your pasta making machine. And don’t forget to flip it. Each time you flip, remember to dust some flour under there.
9. You’re now ready to use the pasta machine!

So you want to make fancy pasta??? The key is in the stuffing, or the sauce, or both! And the possibilities are infinite…

Homemade Spinach, Lemon Confit and Ricotta Tortellini- Photo credit Kim Gradek

Here’s another recipe for a really simple and tasty pasta sauce. It’s our Sunday night classic!

What you’ll need:

• 1 Garlic Clove, diced
• 2 Big Tomatoes (or 4 italian tomatoes), diced
• Fresh Basil Leaves, chopped
•  1/4 cup Olive Oil
• Salt, pepper

How to do it:

• On medium high heat, pour the olive oil into a large frying pan.
• Once the oil starts waving (that means it’s hot enough), add in your diced tomatoes and garlic. Let it cook until the tomatoes start softening up. About 5 minutes.
• Remove from heat and add in the basil, salt and pepper to taste.

And if this is not working for you, let loose and have fun with it!

Homemade Ricotta Raviolis with Roasted Butternut Squash, Kale and Chestnuts. Photo Credit: Kim Gradek

A few tips:

• Flour is your best friend! Dust in your countertop, in your pasta making machine and on your finished pasta especially if you’re making spaghetti, linguine, fettuccine, etc.
• Don’t feel like waiting for it to dry? No problem, just boil some water and cook between 3-5 minutes depending on your level of appreciation for al-dente pasta!
• Made a little too much? Lay the rest out on a baking sheet which you can put in the freezer and savor another day.

Voilà! From my kitchen to your’s: Bon appétit!

Saint Helena: Still Under My Skin

I’m not sure if it’s all this election talk, the one year anniversary, or the cold weather settling in that suddenly urges me to seek comfort. None the less, something is constantly making me reminisce my magical four-month long life in Saint Helena, California in 2011.

If you haven’t been, then there is definite worth in visiting this quaint town while wine-tasting your way through Napa Valley. Less than 6000 residents, but restaurants to make any chef who swears by local ingredients jealous, foodies envious, always asking for more, and those fond of wine discover the finest the valley has to offer.

After trying and testing the places listed below a few times, I promise, you won’t be disappointed!

• Cade: Perched on Howell Mountain, Cade winery‘s breathtaking view is second to none in the northern valley. Take advantage of it and sample delicious wines in an intimate interior decor or step outside to admire the splendors the terrace has to offer.

Cade Winery’s Tasting Room on top on Howell Mountain. A beautiful view with amazing wine.

• Chateau Boswell: Tucked away on the Silverado trail is a winery renowned for its enchanting decor, delectable hand-crafted wines, and knowledgable, friendly staff!  But as all well-kept secrets, a hidden gem doesn’t come cheap… It is however so worth it! Just be sure to make a reservation though.

Pass through Chateau Boswell’s gates and you’ll succumb to its fairy-tale like allures.

• Miner: Miner Family Wines is probably the winery I’ve most often been to in the Northern Valley and with reason. My first visit was only a few days after arriving in the valley; I fell in love with the welcoming and accommodating staff. My second visit, Rosella’s Pinot Noir stole my heart. By my third, fourth, fifth visit, everything felt like it was.. HOME!

• The Restaurant at Meadowood. If you haven’t heard by now, the young chef Kostow has kept his 3 Michelin stars for a 3rd year in a row. San Francisco’s 2012 Michelin Guide refered to it as: “Exceptional Cuisine. Worth a Special Journey.” For me, the term “fine dining” reached a whole new level. Kostow and his brigade’s creations are sure to leave your taste buds in awe.

Black Cod, Cooked in Ashes with Onions at The Restaurant at Meadowood

• Cook St. Helena: Just flat-out simple, great food. Cook St. Helena is all about conviviality. In a “no complications” environment, you’ll be served up flavorful, simple, and fresh home-made italian food. And… the service is spot on!

Home-made Mozzarella,Heirloom Tomato and Golden Balsamic at Cook St.Helena

• Condesa: So you wouldn’t think of drinking Mezcal or Tequila in the Valley, but this is one of the places serving up the widest variety you’ll find in NorCal. Delicious ceviches, tacos and  impressive platos fuertes.

• Gotts Roadside Grill: I reviewed this landmark hamburger joint in a previous post and I stick by it. It is a great alternative to a meal on the fly. Serving up fresh ingredients, harvested from their St. Helena garden, you can enjoy your grub in their picnic area or opt for take-out. Either way, burgers, tacos, shakes… the perfect way to satisfy a fast-food craving and almost have a clear conscience!

Gotts Roadside Grills Famous Fish Tacos and Freshly Squeezed Lemonade

Voilà! So happy travels, enjoy your discoveries and bon appétit!

Introducing HA(KIM)2

It’s bachelorette planning season and we’ve got a treat for you!

HA(KIM)2: Private chef services, catered specifically to fit your party needs from high-end to good old comfort food!

The Montreal scene likes to eat and HA(KIM)2 will more than satisfy your taste buds, all while providing an entertaining experience, and if you so desire, some tips for your future dinner parties!

About HA(KIM)2

Partners in business and in life, Hakim and I (Kim) have always had a vibrant passion for food. World travelers and  foodies, we’ve recently returned, as you might have seen in my previous posts, from a year and half abroad where Hakim was  learning within some of the world’s most renowned kitchens: La Maison Troisgros, El Raco de Can Fabes and The Restaurant at Meadowood, while I was perfecting my wine education, and refining my taste buds.

His mediterranean roots, his passion for food and his flare for products make for interesting and often overlooked combinations, bringing a fresh and simplistic approach to cooking.

You can find out more about Hakim by checking out this video of his performance on Radio-Canada’s Les Chefs, or by visiting l’ITHQ’s website.

And for your viewing pleasure, here are some pictures of his work:

If you’re interested in our services, drop us an email and we’ll get back to you asap!

Bon appétit!

Kim & Hakim

Fishing Responsibly: My way of saying Happy Earth Day!

In an attempt to help make the world a better place, Green Global Travel came up with an amazing initiative over the 2011 holidays, inviting travel bloggers to use their voice and talk about issues they hold to heart.

I didn’t do it then, but there isn’t really an ideal moment to help make the world a better place, it’s something we should strive on doing on a daily basis! I’m all about causes. I’m a Discovery Channel, BBC, National Geographic and anything animal related geek. The proof, my fiancée took me out to see the Last Reef 3D: it was our first date of 2012!

Last May, I spent a week in Portugal. I traveled from Lisbon to Porto, and made my way into the Douro Valley.

Lisbon's Belem Tower

View of Porto from Vila Nova de Gaia

Entering the Douro Valley

I wined and dined, enjoyed the art, the history and tried to test all of what these cities and their countryside had to offer. A popular tourist destination, I must say that I was somewhat disappointed by the overwhelming amount of drunken frat boys crowding Lisbon’s streets at night, and Porto’s tour buses filled with golden age paparazzi…

But overall, I loved it!

I found refuge in the winding streets during daylight, in the beauty and serenity of Setubal’s natural park, in the simplistic yet exquisite food and in the effervescence of the farmers’ markets.

Sardines are a must when visiting Coastal Portugal

One of the most memorable experiences of all, second to my future husband’s proposal, was an improvised fishing excursion with the locals off the Costa da Caparica.

It was a perfect day. Sunny and just windy enough that you wouldn’t feel the scorching sun beating down on your skin. We had wandered along the beach and chatted up any and every fisherman in sight thanks to Filipe, our Portuguese friend. The economic crisis has hit the country hard and sharing their boat meant splitting their earnings… We finally stumbled upon a younger man who seemed open to our proposition. A pint of beer later, we became members of his expedition.

The fishermen prepare to head out to sea

We walked about a mile along the coast to their usual meeting spot. The nets were untangled while a general meeting determined who stayed on land and who would head out to sea. The boats were then pushed into the tides with tractors and once they reached 100 meters off the shore, the nets were dropped and placed along a specific perimeter.

Dropping the net

In the meantime, the tractors made their way across the beach while the boats headed back to shore: it was time to start reeling in the net.

The land crew

Two crew members laid out tarp, while four reeled in the net. As curious wanderers trickled along to form a crowd, a man popped out of the bushes behind us and joined the other spectators. Yes, no one knows where he came from, but apparently this man emerges from the bushes every time, carrying a bucket and eagerly waiting to pick up any unwanted fish to bring back home to his wife and family. Loving it!!!

Meticulously separating the nets while reeling in the day's catch.

Once the net hit shore, the fish were immediately separated by size and species. The ones that weren’t big enough for sale were gathered by the man with the bucket. Within less than an hour, everything was sold or taken to be consumed: from sardines to calamari to mackerel!

Mackerel, sardines and calamari

The experience was eye-opening and just confirmed the excessive nature of North American lifestyle. It made me realize that despite their lack of technology, they’re far ahead of us. They consume what they take. They also take what’s closest to them, and most importantly respect what the different seasons put on their plates. So why not start viewing traditional countries like Portugal as an example to follow?

This is my way of saying Happy Earth Day! And if you agree, share this post!

Let’s EAT!

Here’s a video by Rick Mereki that puts a smile on my face and reminds me why I love food so much! Hope it does it for you too

Bon appétit!

“Cooking in Progress”: un regard inédit sur la cuisine de Ferran Adrià

Pour le chef passionné, créer un plat sert à faire vivre des émotions. Ce n’est pas de réaliser quelque chose qui a meilleur goût, mais d’aller chercher la personne par ses tripes, de la surprendre et d’évoquer chez elle un souvenir qu’elle pensait avoir oublié.

Ils l’ont dit dans Ratatouille, et Ferran Adrià le redit dans “Cooking in Progress“. Donc si cette émotion est ressenti par le client alors le chef a réussi sa vocation.

Juillet 2011, Adrià qui est parmi ceux qui ont entamé la révolution moléculaire accrochait son tablier. L’institution avec laquelle il a fait de l’Espagne un pays d’avant-garde gastronomique ne servirait désormais plus de repas. Le petit restaurant qui a remporté le titre de la meilleure table au monde durant 5 années, et auquel il fallait réserver au moins 1 an à l’avance, n’accueillerait plus de clients. Après 50 ans de service, El Bulli a fermé ses portes.

Pour comprendre ce qui a valu à El Bulli une telle réputation, il faut retourner un peu en arrière, et le film “Cooking in Progress” documente justement ceci.

À chaque année le restaurant fermait ses portes pour six mois, le temps de mettre sur pied un menu impressionnant pour la saison suivante. Adrià emballait (de saran-wrap) toute la cuisine et déménageait son équipe de sous-chefs doués au laboratoire de Barcelone où ils concoctaient des oeuvres d’art qui relèvent du génie!

Les plats d’Adrià produisent assez d’artifices que le documentaire n’a pas besoin d’en avoir. En tant que spectateur, on entre dans l’univers d’El Bulli, et on accompagne Adrià et son équipe (qui inclût un Québécois, le sommelier François Chartier) durant la totalité du processus créatif. Au final, c’est de voir l’évolution d’une idée: comment l’abstrait devient concret. Et de voir comment on peut redécouvrir l’ingrédient que l’on prend le plus souvent pour acquis: l’eau!

Tomales Bay: Oyster Paradise!

A little off the Coast of Northern California lies a hidden gem.

It was Sunday afternoon, cloudy and gray in St Helena. We had our first special visitor, reason enough to explore the Bay side and show him a good time. So we jumped in the car and headed West.

Tucked away in the Central Coastal of California is the little town of  Tomales.

A Little history:

For hundreds of years, Miwok people (Tomales Bay Natives) lived along the shores (12 miles of shore that is), building canoes from the abundant tule plants and harvesting shellfish from the waters. Clams, oysters, abalone and salmon supplied a rich diet from the bay with deer and elk grazing on the grasslands surrounding it. Can you say yummy!

Tomales Bay

So what makes Tomales Bay worth the detour?

Not only is the scenery completely mind-blowing for someone who’s grown up in the city, but there’s something about overcoming challenges before reaching your goal that just makes it that much better! Kinda like a treasure hunt.

Queasy stomachs beware! It’s a 40 minute car ride going up and down, left to right, suddenly braking because you can’t see out of the sharp turn… Sounds discouraging? Don’t let it be, it’s all worth it! We almost got lost several times, but our inability (or should I say our GPS’s inability) to orient ourself forced us to chat up some locals and get so much more pumped for our day excursion!

When entering Tomales, you are surrounded by the natural beauty of a 6800 acre estuary. The smell of sea water invades your nostrils and instantly cleanses your mind to relax you. The rolling hills that drop into the water, the odd patches of clouds, and a fog that peaks his head from time to time paint a picture perfect post-card. Serene you say? No, I died and went to oyster-breeding ground heaven!

 The set-up

You need to pay attention because if you have a heavy foot, you’ll just drive past it. Located right after a sharp turn on Highway 1, you’ll see the sign: Hog Island Oyster Co. The cars parked on both sides of the road are a good indicator you’ve arrived.

Another sign to look out for: the empty oyster shells constitute the driveway. If that doesn’t inspire you to indulge in the feast, I don’t know what will!

Walk through a gate and make your way to a counter. You can choose your oysters, order them there and shuck them yourself (they supply rubber gloves, a tray and an oyster knife for the motivated shuckers) or walk a little closer to the bay and order from the “Boat”.

The Boat

We opted for the easier version.

“Hey guys, how you doing? Will it be raw oysters with a mignonette or the BBQ’d ones?”

Oh the dilemma! The boys, who are both huge BBQ fans, were very confused… But at 1$ the oyster, why limit yourself? It was obvious we’d go all out!

Served with a cilantro and vinegar mignonette, the very mineral raw oysters are the bomb! 4 dozens later, we thought it might be wise to slow down…

Hog Island Sweet Water Oysters

So we switched. Layered with a smoked paprika and sun-dried tomato butter, these bad boys only need a few minutes on the grill before reaching pure perfection! No other words to describe it, they are sinfully delicious.

BBQ Oysters

Still hungry after all those oysters? The “Boat” also has a chalkboard menu with different local cheeses, bread, charcuterie, wine and beers.

What you should consider bringing:

• Coal: Little BBQ’s are set up in the Picnic area.
• Meat and any other items you enjoy grilling
• Wine or beer if you don’t feel like purchasing on the spot.

Where to find them: 20215 Highway One, Marshall, CA

Why this is cool: For so many reasons, but I’ll spare you and give you two.

Probably the freshest oysters you can eat. They are farmed only a few feet away, and you can see how they grow them.

The manager is super friendly and if asked to, he will take time to tell you everything you need and want to know about the oyster. Happy oysters mean happy waters, and happy waters means a happy planet.

Bon appétit!

The Taco Hunt

The taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.

Hispanic have, to say the least, had an important influence on Californian culture. So it’s no wonder tacos are amongst the best food you can eat in the Golden State!

The original sense of a taco is a “plug” or “wad” used to fill a hole. In my case, an empty stomach loves nothing more than to be filled by a tasty taco!

Hard shell tacos, soft shell tacos, American Tacos, Mexican tacos, Korean tacos, Vietnamese tacos? (Uh-huh!), fancy tacos, damn-good tacos, chicken, beef, pork, fish, you name it: we’ve had it all! The craze is so common; you can even book taco-tours  where they will take you to the best taco spots the Bay Area has to offer!

But just for you, we’ve sacrificed our taste buds and went on a little taco tour of our own. Below are the addresses I wanted to share:

KogiBBQ, L.A. 

In late 2008, Korean Chef Roy Choi changed the face of tacos by adding some korean flavor to one of California’s favorite dishes and took it to the streets. Two years later, Food & Wine Magazine named him Best New Chef 2010; his taco truck was also featured in Bon Appetit and Times Magazine.

KogiBBQ's Tacos and Blue Moon Molita

We tried:

The Spicy Pork Taco

Kim (that’s me) says: Packed with those korean tastes you just love, but served on a soft taco shell. Witty pairing indeed. Not too spicy that you won’t want to finish it or order a second: really just enough! The caramelized meat balances out perfectly that little heat.

The Chicken Taco

Side-kick Gen says: All my friends know that I don’t like to eat vegetables…especially raw vegetables! However, one bite of this taco and I knew I was missing something if I didn’t take a complete bite. I wasn’t disappointed! Kogi brings tacos to a whole other level, presenting surprising Korean flavors, yet maintaining the essence of what a Taco should be: good meat !

Blue Moon Molita

Kim says: Holy S#*t! This is freaking delicious! Who knew I could enjoy the mix of blueberries, sesame, chicken, and cheese. Should we get a second one Gen?

Side-kick Gen says: Surprise, surprise … I’m usually not a fan of sweet and salty, but this quesadilla was simply delicious and full of flavors. The blueberry sauce just made it amazing !

Prices: 2$ a pop.

Where to find them: follow them on twitter @kogibbq

La Taqueria, San Francisco:

Miguel Jara’s little 26-year-old taqueria has been recommended by the Lonely Planet, and many of our friends who have visited SF. No need for a website, it’s the combination of a simple menu, great ingredients and getting the tastes spot on that has allowed  this no-nonsense joint to keep and to expand their clientele through word of mouth. FYI CA$H only!

Prepping the tacos: that's a lot of carne asada!!!!

We tried:

Carne Asada Taco

Kim says: Fresh pico de gallo and guacamole, moist meat, and overall yummy. Wolfed it down in about 2 minutes. A tad disappointed though as I was expecting to taste a little of the charcoal/grill on the meat…

La Taqueria: Carne Asada Taco

Carnitas Taco

Kim says: Probably because I didn’t actually have time to realize that I was full, but I got back up and ordered another taco (and they are quite big). This time, I got it right! The grilled beef was good, but the pork was way better! The flavors really felt like they infused the braised meat. Almost sinful… No need for cheese, nor sour cream, just fresh salsa and add the avocado puree for the extra $1.20.

Beef burrito

Side-kick Gen says: A perfectly balanced burrito, with all the authentic flavors you’d expect .

Prices: 3.75$ for tacos, 7$ for burritos. Not cheap but much bigger than what you can expect to get from a street vendor.

Where to find it: 2889 Mission St (between 24th St & 25th St)

Chipotle Mexican Grill: the locals do it, so why shouldn’t we?

So we cheated. Not what you’d expect I know, but all for a good cause. The USA gave birth to fast food and it’s an intricate part in defining the country. So naturally, we wanted to put it to the test. We discovered a player who strives on reinventing fast food and changing the way America eats. Props to Ell’s (Founder and CEO of Chipotle)!

Chipotle’s mission is to serve “Food with integrity”! And to my surprise, this fast food chain, who’s menu is only one page long, serves damn-good fast food! Yes, you read right, delicious and healthy! So much that The Wall Street Journal magazine recognizes Steve Ells as the year’s top innovator in the food industry. Note that Chipotle is also the country’s biggest vendor of naturally raised and sustainable meat.

Prices: Anywhere from 6-10$ for your meal

Where to find it: 1,131 locations nation-wide. We dropped by 723 State St. in Santa Barbara.

Gott’s Roadside, St. Helena

Brothers Joel and Duncan Gott took over Taylor’s Refreshers in 1999 and created quite a fuss when in 2010, they changed the name Gott’s Roadside Gourmet. The brothers took the landmark hamburger joint and turned it into an iconic mini chain, expanding it to San Francisco and Napa. As always, in line with the NorCal way of life: Gott’s serves up fresh ingredients, harvested from their St Helena garden.

We tried:

Ahi Poke Crispy Tacos:

Kim says: Like my brother would say, it’s Poke worthy of the Hawaiians. For me, it tastes like the epitome of Californian food: the perfect balance of Asian and Mexican influence using local and locally grown produce.

Side-Kick Gen says: Amazing! Tartare in a taco… you can’t ask for more!

Gott's Roadside Ahi Poke Crispy Taco

Fish Tacos:

Kim says: You can taste the grill on the super juicy marinated Mahi-Mahi filets. A little too much Mexican slaw, but every bite is packed with flavor, texture and punch!

Side-kick Gen says: Roadside at it’s best! The perfect compromise between posh St. Helena and street food!

Gott's Roadside Fish Tacos

Price: Higher up the scale than most, between 13-16$ (for 2 or 3 tacos)

Where to find them: 933 Main Street

We  drove over 498 miles (or 801 kms), ravaged 5 cities, ate at least one to two tacos a day, maybe gained 2 pounds (who knows) and spent a week and a half hunting down tacos.  While sharing this tale with my brother, he told me in all loving support that a taco a day keeps the doctor away. Haha!

I’ve figured it out, so now I ask you: what exactly makes it the best taco?