Mountain Views News          Saturday, April 28, 2012

GOOD FOOD & DRINK

8

 Mountain Views News Saturday, April 28, 2012 

EL TORITO

I have come to discover that “Happy Hour,” lasts longer 
than an hour, or maybe, I need a new watch. This 
week, I took a trip to Taco Tuesday, at El Torito in East 
Pasadena. One of my favorite sayings has always been, 
“Sell to the masses, and eat with the classes.” There is a 
sage quality, a Carl Sandburg, inflection to that wispy 
rhyme. Surely, the owners of El Torito (also owners of 
the recently closed Acapulco) understand the deeper 
meaning of that maxim. For they consistently offer 
coupons in the newspaper; and also give customers 
an occasional 20% bounce back voucher to return and 
dine. 

First and very recently, we discovered the pageantry of Fat Tuesday, now this, Taco Tuesday! 
Feast upon the sumptuous 99 cent, handmade tacos, make sure you bring your appétit, 
they are like pistachios, you can’t eat just one. The taco station is conveniently located in 
the bar area for those of us that believe the remote control is sciences’ greatest invention. 
Throw in two beautiful girls that make fresh taco shells right in front of you and you may 
need an old National Geographic, with a picture of sand and palm trees to appreciate this 
setting. Chicken, Carnitas and Beef tacos appear and disappear at a soldier like pace. 

You want the interactive experience: self service garnishes, such as salsa, slaw and a light 
guacamole sauce are there for you. Also, on Tuesday Nights, El Torito has ($3.95) Dos Equis. 
Plus the newly incepted happy hour drink specials are good from 3 PM to 8 PM. Almost 
brings me back those Spring Break and 
college days. No worries, the Federales are 
not going to catch me this time. On this visit, 
I ordered a side of Guacamole for the freshly 
made chips, three tacos, and a beer. I was handsomely fed for around ($15), including the 
tip. It is the closest deal to being south of the boarder that I have seen in a long time. My 
one observation, there were kids in the bar. They may be using these kids as workers to keep 
the cost down? No, they were not working; my lawyer forced me to add that. Ruth Chris it 
isn’t, but for those of us looking for a real deal and to hang out with friends. Taco Tuesday is 
a great place to just hang out.

El Torito 3333 E. Foothill Blvd. Pasadena (626) 351 -8995

Join me every Sunday Night at 8 PM for my “Foodie Talk Show”. Dining with Dills on KABC 
Talk Radio 790 AM. 


Fettucine with Peas, 
Asparagus, and 
Pancetta

INGREDIENTS

12 ounces fettuccine or penne 

3 ounces pancetta or bacon, chopped 

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces 

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do 
not thaw) 

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts 

2 garlic cloves, pressed 

1/2 cup finely grated Parmesan cheese plus additional for serving 

1/3 cup heavy whipping cream 

3 tablespoons extra-virgin olive oil 

3 tablespoons fresh lemon juice 

1 tablespoon finely grated lemon peel 

1/4 cup chopped fresh Italian parsley, divided 

1/4 cup thinly sliced fresh basil, divided 

DIRECTIONS

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 
cup pasta cooking liquid. Return pasta to pot. 

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, 
transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus 
to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, 
and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat. 

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup 
Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, 
adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black 
pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing 
additional Parmesan cheese. 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


Do not forget your mother or grandmother on 
Mother’s DayMake your reservation now for the Four Seasons Tea Room75 N. Baldwin Ave., Sierra Madre, CA 91024 
RSVP (626) 355-0045
OpenTues - Sat11am - 4pmSundays 
open forgroups 
of 20 
or morePrivate SpaceAvailable 
for Bridal & 
Baby Showers, 
Birthdaysand 
Special 
Occasions
Space 
LimitedSpace Limited
WHO SPIKED THE PUNCH AT THE LA ARBORETUM?

Join us Friday evening, May 4, to find out – with tequila cocktails by Nobleza Tequila and 
wine flights offered by Phantom Rivers Winery, accompanied by appetizers from Claud & 
Company Catering and the Peacock Café. Not to mention our Beer for Books booth, where 
all proceeds will go toward new books for the Arboretum Library.

Live music by the Big Band Theory will be the perfect backdrop for enjoying a stroll through 
our garden sculpture exhibit, Earth Dreams: Beyond the Sculptural Landscape, where you 
will have an opportunity to meet the eight featured artists. You will see amazing art installations, 
such as LadyBugs by Patrick E. (above).

The fun continues on Saturday and Sunday, May 5-6, with plenty of kids’ activities, live entertainment 
throughout the day, food trucks, guided tours through our beautiful gardens, 
and much more!

There is a fantastic lineup of educational Q&A sessions from top garden experts. These forums 
feature topics on everything from bee-keeping and backyard chickens, maximizing 
your edible garden production to drought-friendly ornamental landscaping.

And don’t forget your shopping opportunities! Our Marketplace will have over 50 vendors 
with a full array of garden accessories, and over 25 Plant Vendors & Societies offering unique 
plants and great information. Our Arboretum Gift Shop will be offering special discounts on 
all merchandise as well. 

GROW! will also be the first opportunity to see our newly designed Garden for All Seasons 
– a demonstration garden of cutting-edge water harvesting techniques and urban homesteading 
principles.