Dommy and I are moving from the confines of Culver City back to LA proper along the Expo line. Doing all that dragging of boxes, builds up an appetite. Across from the Expo/Western station we found Juicyland Cafe. They have standard Mexican fare with a DF bent I had the Huevos Rancheros which were good not stellar The egg was cooked in a way which made it look like it was done sunny-side up but in fact the yolk was 98% cooked through. The standout for this plate were the corn tortillas. hand made and a bit puffy. kind of like my Suegras salbutes though a little thinner.
Dommy had the DF Style Quesadilla with Flor de Calabazas, corn niblets and cheese. This was fried perfectly crispy and a little greasy. Dommy has much less of a tolerance to the grease than I do but she said it was just enough. Her only note about this was the masa could have used a little more seasoning. I just added a little of the jalapeño salsa and called it a day.
Looking for lunch today, we heard the Porchetta Truck was out and about and tracked it down to Santa Monica. The line was short the service was quick and before we know we sat down to have one plain and one with egg. I overheard someone in line describe to a friend that he didn't now how the chef did it but each bite had each of the three textures Crispy, fatty, and meaty. By god he was right. I grew up in a mostly Italian immigrant town with 4 butchers who would do their own version of Porchetta. This sandwich which Evan Funke put together blew my mind.
I will note that I would advise getting the sandwich without egg. While I'm heartily in favor of putting eggs on most anything. I think the egg on the sandwich makes it lesser than the sum of its parts. It hides the subtle flavors of fennel, rosemary etc which are meant to be a bit bolder. Plus the egg makes the dish too unctuous. But as many have noted in the past I am entitled to my wrong opinion.
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