Vaguely remembering the green signs and the art on the side of the building, I quickly said to Lando and Rose, “I think that’s where Bourdain got that giant sandwich.” Half an hour later, we found parking up the street from the liquor store.

After grabbing our passports, we decided that we’d come back to the festival in a few hours. While walking back to our car, we decided that to grab a torta. By now we were feeling the effects of hunger.

Once we stepped inside, we knew we were at the right place when we saw the “Cubana” Totra listed on the menu. A torta is a Mexican sandwich and this was my first time having one.

Without hesitation, we immediately ordered the Cubana with everything on it. We stood there watching as they tossed the components of the Cubana onto the flat top grill. The grill consisted of hot dogs, eggs, chorizo, breaded beef, bacon, ham. The torta bread is placed on the grill to be lightly toasted in a pool of melted butter.

After the bread was done toasting, they assembled the behemoth with mayonnaise, avocado, cheese, lettuce, tomatoes, and jalapeños. While we stood there intimidated by its sheer size, they transferred the Cubana onto a scale for weighing. We had it cut into quarters and then we were on our way to the Ferry Building for Saturday’s Farmers’ Market.

Once we arrived at Ferry Building, we were filled with eager anticipation. We found a seat and quickly unwrapped the torta.

A quarter of this sandwich was roughly half the size of a normal sandwich. With so many ingredients, we were surprised that nothing really over powered one another. The chorizo was definitely the standout ingredient in the torta.

For $10.00, the torta was more than worth it. If you’re in or around the Mission District for whatever reason, and you’re close to the That’s It Market, do yourself a favor and grab a Cubana. You won’t regret it.

That’s It Market
2699 Mission Street
San Francisco, CA 94110

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Ingredients
4 Cups Reduced Sodium Chicken Broth
2 Cups Heavy Cream
10 Russet Potatoes Cubed into 1/2 Pieces
18 oz. Chopped Broccoli
1 Cup Cheddar Cheese
1 Large Onion
2 Large Cloves of Minced Garlic
2 Tbsp. Olive Oil
1 Tbsp. Pepper
1 Tbsp. Salt
2 Sprigs of Thyme
12 Strips of Bacon Cubed into 1/2 Pieces

Steps
The amount of ingredients I used in this recipe was enough to make a large pot full that served about 8-10 people. So if you’re making this for just a few people, feel free to reduce the amount that’s listed.

Start by heating up 2 Tbsp. of Olive oil in a large pot. Season the onion and garlic with a large pinch of salt and pepper, then let the onions sweat over medium heat for about 5 minutes just till they’re translucent. Next add the chicken broth, heavy cream, salt, pepper, and the sprigs of thyme into the pot, turn the heat up to high and bring it to a slight boil. Now add the potatoes into the pot, season with a little more salt and pepper then bring it back to a boil, reduce the heat to low, cover it and let it simmer for about 45 minutes or until the soup has thickened up and the potatoes are tender. Make sure you are stirring occasionally.

At about the 20 minute mark, add the chopped broccoli and about 2 cups of cheddar cheese, then let it simmer for another 25 minutes. While the soup is finishing up, cook the bacon in a pan until they’re nice and crispy. This will take about 8 minutes. Once the bacon is done cooking, transfer them onto a plate with a napkin. After the 45 minutes are up, give the soup a taste, and give it a little more seasoning if needed. Also feel free to add a little more cheese if you like. Ladle a few scoops of the soup into the bowl, top it with some cheddar cheese, bacon, and you’ve got yourself a nice hearty soup.

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Ingredients
Boneless Loin Pork Chops
Frozen Spinach
Goat Cheese
Cream Cheese
Chopped Sun-Dried Tomatoes
Chopped Garlic
Pepper
Salt
Olive Oil

Sauce
Low Sodium Chicken Broth
Dijon Mustard
Half a Lemon

Steps
First you’ll need to thaw the spinach and squeeze out all of the excess water. Heat up a tablespoon of olive oil in a pan on medium heat. Toss in the chopped garlic and let it cook for about 1 minute. Don’t let the garlic brown. Now add the chopped sun-dried tomatoes, spinach, and season with salt and pepper and let it cook for about 2-3 minutes. After that’s done, put the mixture into a bowl, and add the cream cheese and goat cheese. Mix up the ingredients and set it aside.

Next trim off any excess fat on the sides of the pork chops. Then cut a deep pocket into the non-fat side of the pork chop. Stuff each of the pork chops, and then season each side of the chop with salt and pepper.

Spray a large skillet with some nonstick cooking spray. If you don’t have cooking spray, just pour some olive oil on a paper towel and wipe the skillet. Turn the heat up to medium-high and let it warm up for about 30 seconds. Place the chops onto the pan and sear them on each side for 1 minute. Lower the heat to medium and cover the pan. Continue to cook the chops for another 4 minutes on each side.

While the chops are cooking grab a small bowl and mix together the chicken broth, Dijon mustard, juice of half a lemon, salt, and pepper.

Remember, fully cooked pork chops have a very slight pink color to them. Once the pork chops are done cooking, transfer them onto a plate and cover them with tin foil to keep them warm while you make the sauce. Add the chicken broth mixture into the pan over medium-high heat. Scrape up all of the brown bits from the pan and let it simmer and reduce for about 5 minutes. It’ll be just long enough to turn it into a light sauce. After that’s done, take some of the sauce and drizzle it over the pork chops and you’re ready to eat.

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Ingredients
Roasted Chicken (Using rotisserie chicken from the supermarket also works)
Wonton Wrappers
Ricotta Cheese
Lemon Juice
Hot Sauce
Unsalted Butter
1 Egg, Lightly Beaten
Parmesan Cheese
Salt
Pepper
Parsley Flakes

Steps
First, you’ll want to shred the Roasted Chicken. Use your hands or a fork to pull apart the chicken. Throw the chicken into a bowl and combine the ricotta, lemon juice – to your taste, salt, pepper, and some hot sauce. Stir to combine.

Next, place a few wonton wrappers on a cutting board or any other dry surface. Place about a teaspoon of the chicken mixture into the center of the wonton wrapper. Make sure you don’t put too much of the mixture into the middle or you’ll have a hard time forming a pouch. Using a pastry brush or your fingers, brush the egg wash around the mixture. Bring all four corners of the wonton wrapper together and form the pouch. Make sure you tightly press the edges together so it won’t fall apart.

Now, bring a large pot of salted water to a boil over high heat. Once the water starts boiling toss in a few of the pouches, and let them cook. Don’t over crowd the pot you don’t want them sticking together. You’ll know they’re done once they float to the surface, this should only take about 3-5 minutes. Once done, transfer the pouches to a plate and set them aside.

Finally, melt some butter in a skillet or pan. Season the melted butter with pepper and salt, then set the heat to low, and add the cooked chicken pouches. Gently toss them around to evenly coat the pouches with butter. Place them on a plate sprinkle them with some parsley flakes and then grate Parmesan Cheese over the finished product.

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If you asked me what my favorite type of food was I’d clearly reply with “Sushi”. I didn’t start off being the avid and overly obsessive sushi fanatic I am today. I used to hate sashimi. The thought of eating raw fish to me wasn’t very appealing, but now I just can’t get enough of it

While I was in San Jose, I decided to try out Sushi Zen with one of my friends Quan, and two of my younger cousins, Jeffrey and Justin. The first thing I noticed when I walked into Sushi Zen was how the restaurant was separated into 3 sections. When you enter the restaurant, you’ll be at the cash register where you’ll wait to be seated by one of the waitresses or waiters. To your right you have the sushi bar, and to the left the dinning and seating area. The décor was pretty much your average sushi joint.

Sushi Zen’s menu selection for the special sushi rolls was huge, and fairly priced. Prices ranged from $9-13 for an 8 piece roll and $12-15 for their “House Special Rolls”. Besides the special rolls, they also had Bento boxes, Traditional Maki & Nigiri Rolls, Sashimi, and appetizers that you could choose from.

We started off with ordering a total of 6 special rolls, Play Boy, Wow Wow, Speed-O, Dynamite, Skipper, and the Shrimp Lover. Each roll was presented on its own plate and we loved every single one we ordered. The rolls held up well and didn’t fall apart when I went to grab a piece. They were also topped generously, and every bite had a nice portion of sashimi. It really felt like I was getting my money’s worth, especially with the Wow Wow, which was heavily topped with thick pieces of scallop.

The service was also great, we never once had to ask for refills as the waitresses would come by our table and give us refills if they saw that our cups were empty or running low. I will see you again, Sushi Zen.

It’s a spot for dates because…
Good food, great service, nice atmosphere, and a wide selection of sushi.

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