We love mangoes, but we wanted to get an extra layer of depth and zing. We took a super ripe mango and a little bit of lime juice and the results were exponential. Simplicity at its best.
Cut the sweet mango into sections. Soak the mango in ice cold water to make it crispy. Squeeze citrus juice onto mango sections and mix well.
After a productive evening of shopping and gift hunting, it was time for a break. It has been some time since we last dined at CPK, but fondly remember enjoying California Pizza Kitchen’s honey wheat pizza crusts. The menu has since evolved including more salad variations and global tapas or individual serving plates.
We started with a glass of mango limeade ($3.00), which was tangy, sweet and very refreshing. We definitely indulged in the complimentary refills.
Upon our request, we noshed on some fluffy bread and packaged butter.
My friend seemed to really enjoy the Korean BBQ steak tacos with marinated steak, crunchy napa cabbage and romaine. The onions, scallions, cilantro, spicy chili sauce and sesame seeds provided an additional layer of flavor to the corn tortilla tacos ($5.50).
She also tried the Mediterranean plate which was a individual portion of creamy Tuscan white bean hummus, feta topped with extra virgin olive oil and a Greek salad, served with traditional pizza-pita bread ($4.75). Half way through the hummus and salad, we ran out of pita and upon our request our server brought out more pita.
One of our favorites of the evening was CPK’s classic mac and cheese fried with panko and served on creamy cheese sauce ($4.00).
According to our server, the Original chopped salad is very popular and was served with salami, turkey breast, basil, tomatoes and mozzarella topped with scallions and served with mustard-parmesan vinaigrette for $9.75.
The other favorite salad at the restaurant, the Original BBQ chicken chopped salad with sweet corn, black beans, jicama, cilantro, basil, tortilla strips and monterey jack tossed in homemade herb ranch dressing. The tender bbq chicken was topped with chopped tomatoes scallions and the generous half size portion was $10.
Our other favorite of the evening as white corn guacamole and chips. The guacamole was really special and was filled with creamy avocado, sweet white corn, black beans, jicama, scallions, bell pepper, cilantro and serrano peppers ($4.00). We would have been happy ordering another portion.
Throughout the evening we had extra wait time to ask for refills and ask questions of our server. CPK seemed understaffed because there were several times in which the kitchen staff, dressed in their whites brought out our plates versus our own server.
Overall, we were pleasantly surprised by the new menu and if we were shopping at the SSP Braintree again, we would stop by.
Tacochido, Tacochido. I have a theory that food just tastes better after a day at the beach. Maybe its the sun or the saltwater, but I am always hungrier after a day at the beach.
When we stopped at Tacochido, we plopped down into one of the cement booths and ordered several tacos and quesadilla. I can say that the food was just too good to be true. It did taste better than any quesdilla I had ever eaten.
Frida and her unibrow were looking over our table. She loves Tacochido as well and I loved the vibrant colored kitchen area.
The menu offering tacos, quesadillas, tortas and super burro chidos.
Pico, red, green sauce and freshly cut limes
Pastor, bistec and chorizo tacos were loaded on the pico and a squeeze of lime and the Bistec and queso quesadilla. Initially, I thought the plastic wrapped plates were a bit odd, but after reflection it has a sense of practicality.
The damage 61 MXN. Not to shabby. Such an unbelievable value. I will be back.
For sometime I brainstormed how I can use two acorn squashes from Riverland Farm. After sifting through some recipes I resolved to make a soup and tasty with lime. Inspired by Gourmet and Smitten Kitchen, I made a roasted slices of acorn squash with a nice lime dressing. It was as if I substituted out the avocado flavor in guacamole and added squash instead. I really like the crispy edges of the squash so next time I’ll make the slices thinner and roast them longer.
Adapted from Smitten Kitchen and Gourmet, October 2006
Makes 4 servings
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, cilantro, and remaining 1/8 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Fish tacos are one of my absolute addictions, whenever I go to a Mexican restaurant, I typically order fish tacos. When I visit California I always make a pit stop to Del Taco and order their fish tacos.
In Cancun, sitting by the water and having fresh fish tacos was also unreal. I wanted to finally attempt to make them at home, and it was much simpler than I could ever dream. This means I will be making my own fish tacos at home more often. The fresh pico, homemade crema and marinating the fish and advance makes all the difference.
Adapted from AllRecipes and Goop
Serves: 2
Marinade
Oil, vinegar, cumin, lime, honey, chili, ground pepper
Dressing
Cilantro and scallion cream 
Fresh pico
Oil and water
Toppings
