“The best Mexican food I’ve had came from a white guy in Chicago.” –My sister, Claire, after eating at Frontera Grill.
If you have seen the recipe posts for Cajeta and Tres Leches with Strawberries, then you know I have been a fan of Rick Bayless for most of my life. Papa Bird and I had a fantastic meal at the Red O Restaurant in Newport Beach two years ago.
Back then, I posted a picture of the light as air corn and goat cheese tamales from Red O on Twitter, and Rick Bayless (or whoever does his Twitter) ACTUALLY responded. I was starstruck. And upon hearing that La Jolla was tapped for the next location, I knew I wanted to do a feature on this blog. I’ve been bugging them since!
We may live in San Diego with an abundance of excellent, authentic Mexican food… but it’s not Portland. There is no need to stone anyone for cultural appropriation. Not when they study a cuisine with the attention of a professor, scholar, and master. And not when the food is delicious!
During our first visit, I was struck with the attention to ingredients… heirloom beans and the freshest of produce. The same holds true in the San Diego/La Jolla location. The shrimp in the ceviche was plump and perfect, the flavor refreshing and addicting, served with plantain chips.
The management at both Red O’s corporate office and locally in San Diego where super accommodating and helped me organize a lunch for the San Diego Food Blogger crew. Disclaimer: they treated us to the lunch. Photos, descriptions, and opinions are mine.
![Honey Bourbon Pecan Pie [New Recipe]](https://i0.wp.com/babybirdsfarm.com/wp-content/uploads/2017/11/honey-bourbon-pecan-pie-6-1024x768.jpg?resize=40%2C40){kind=small}
