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FOOD - DRINK -FUN

Mountain Views-News Saturday, April 6, 2024 


HAPPY NATIONAL BURRITO 
DAY

It seems that every day I get the question, Peter, 
who has the best Mexican Food? That is not an 
easy question to answer, as you may as well ask me 
which hand, I like better. I absolutely love Mexican 
food; in fact, I would drive to another state for an 
exceptional Mexican meal. But there is no need for 
that, thankfully, living in Southern California we 
have the best Mexican cuisine in the entire country.


I do not wish to decorate any single place with a gold 
medal in this article, but I think that I can give us a 
couple restaurants that are in the race. My daughter 
Lauren and I go to Chiquita Bonita on Colorado 
when we want great Mexican food that we can take 
on the run or sit down. Their carne asada tacos are 
divine and I cannot resist their chicken burritos on 
my visits. I just wish there was a restaurant that had 
the succulent flavorings of Chiquita Bonita with a full 
bar. 

That leads me to a question, what is true Mexican fare and 
how did we come to have all these Mexican restaurants 
that line our landscape? I did a little research and here 
are some of the seeds that were planted along the way 
that grew into that great Mexican restaurant expansion.
“Food historians tell us TexMex cuisine originated 
hundreds of years ago when Spanish/Mexican recipes 
combined with Anglo fare. TexMex, as we Americans 
know it today, is a twentieth century phenomenon. 
Dictionaries and food history sources confirm the first 
print evidence of the term “Tex Mex” occurred in the 
1940s. Linguists remind us words are often used for 
several years before they appear in print. 

TexMex restaurants first surfaced outside the southwest 
region in cities with large Mexican populations. The 
gourmet Tex Mex “fad” began in the 1970s. Diana 
Kennedy, noted Mexican culinary expert, is credited 
for elevating this common food to trendy fare. These 
foods appealed to the younger generation. And now 
I suspect since we view Mexican food as inexpensive 
it has gain popularity through our limited budgets. 
Items such as burritos, tacos and enchiladas are 
more of a street food item in Mexico. But here in 
the states we have embraced it as Mexican Cuisine.”
One of the places that must be considered in the 
great race, with a track record of distinguished food, 
tantalizing margaritas, extraordinary service and an 
inviting atmosphere is La Fiesta Grande on Glenarm. 
Located in a new location post Pasadena Playhouse. It 
is the perfect place for those of us that require some me 
time. You see, you won’t get lost in La Fiesta Grande 
and you have a great chance of coming across the same 
server when you return. After a long week, I can look 
at Charlie the bartender and next thing you know he 
has his head down and is pouring a margarita that will 
bring a smile to anyone›s face. Between the margaritas, 
and fantastic food, you may drift away and think you 
are vacationing. On my visit last week, I had a chicken 
Burrito a bit over my budget… but that’s par for the new 
course. We also had my producer with us, Madd Maxx, 
who I have come to know as a soup expert, and gave the 
Albondigas Soup (weekends only), “albondigas Soup,” 
as he calls, a dish worthy of any spoon. There you have 
it, one of the better spots in town, a winning experience 
across the board. Try it out, as it may easily become a 
favorite of yours too. 

La Fiesta Grande 181 E. Glenarm Pasadena (626) 298-
6272

Chiquita Bonita 3565 E Colorado Blvd. Pasadena (626) 
796-5592

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THE TASTING ROOM

CHARMING CHENIN 
BLANC

I’m Gustavo Lira, Tasting Room 
Manager and Wine Buyer at The 
Bottle Shop in Sierra Madre with 
another wine and spirits selection. 

Chenin Blanc is a white grape varietal 
that is extremely versatile and can 
adapt to many styles. It can be made 
into a sweet wine, but today’s wine 
is a dry wine with zippy acidity. This 
version comes from Thacher Winery 
located in Paso Robles. 

Thacher Winery was founded in 2004 
by Michelle and Sherman Thacher. 
Sherman is the winemaker and he 
sources grapes for the 2022 vintage 
from Shell Creek Vineyard located in the Paso Robles Highlands District. It’s 
an organically farmed vineyard owned by the sixth generation Sinton family 
and was one of the first vineyards planted in San Luis Obispo County.

The vineyard’s name comes from the plentiful marine fossils found throughout 
the vineyard. Sherman does not add commercial yeast, acid, bacteria, enzymes, 
or nutrients. Very minimal sulfur is added to the wine. It is 100% Chenin 
Blanc, and the vines are own-rooted meaning the vines are not grafted onto 
American rootstock. 

You get a zesty, fresh wine with notes of crushed gravel, and citrus notes. It’s 
savory and juicy. On the finish you get subtle salinity, and tropical fruit. It’s a 
versatile and food friendly wine that goes well with fish, chicken, and pork. 
Cheddar, gruyere, or brie will pair well with this wine also. A super enjoyable 
wine for when you want something other than Chardonnay or Sauvignon 
Blanc. 

Interesting fact about Sherman’s ancestors - one of Sherman’s ancestors was 
Roger Sherman. He is one of only six members to have signed the Declaration 
of Independence and the Constitution of the United States. Declare your 
independence from bad grocery store wine and make this part of your evening 
constitution. I know, dad joke, bad joke. Believe me, you’ll enjoy this wine very 
much!

This wine is available at The Bottle Shop for $29.99. 

Until next time – Salud!

Upcoming Wine Tastings – 

Sunday April 7th Total Eclipse of the Wines: Blind Tasting. Thursday & Friday 
April 11 & 12 Chenin Blanc & Cabernet Franc. TBD April Fresh Shucked 
Oysters and Champagne!

Scan the QRCode to subscribe to The Bottle Shop newsletter and stay informed 
on our weekly wine tasting, beer tasting, and 
special winemaker events.


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CHORIZO & GOAT 
CHEESE QUICHE


INGREDIENTS

Marie Calendar Deep Dish Pie Shell

6 jalapenos, roasted and seeded (do not remove blistered skin)

1 1/2 cups tightly packed cilantro leaves

1 clove garlic, chopped

3 tablespoons pine nuts 

Extra-virgin olive oil

1/4 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper

1 tablespoon canola oil

1/2 pound Mexican chorizo, casings removed

1 1/2 cups grated fontina cheese

1/4 cup finely grated Cotija cheese

2 to 3 green onions, (dark and pale green part) thinly sliced

2 teaspoons chopped fresh thyme leaves

10 large eggs

1 3/4 cups milk

1 3/4 cups heavy cream

4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces

DIRECTIONS

Blend the jalapenos, cilantro, garlic, pine nuts and oil to a pesto like consistency. Add the cheese and salt 
and pepper, to taste, and pulse a few times to distribute the cheese. 

Preheat oven to 350 degrees F. 

Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until 
golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly. 

Scatter the fontina, Cotija, green onions, chorizo and thyme over the pie shell. Whisk the eggs in a large 
bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat 
cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly 
jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes 
before serving. Cut into wedges and drizzle jalapeno pesto over the top. 


Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com