Tacos Tu Madre

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Tacos Tu Madre

Hello,

Today I've gotten the opportunity to enjoy an amazing treat hosted by Damon Eats (@damoneats) for the soft opening of Tacos Tu Madre.

Tacos Tu Madre is a little shack with dia de los muertos art outside of the restaurant. Being a taco lover all my life, this was definitely a tasting I am excited about. I grew up eating street tacos such as: lengua, cabeza, buche, chicharron, Suadero, and tripas. So you can imagine my appreciation for the craft.

Tacos Tu Madre is a contemporary take on the classic tacos with a few spins on ingredients such as Duck Foie Gras.

Menu

Menu

Prices are still unknown at the moment, but you can see a large variety of tacos to test. Come with a group. Or someone who is really hungry that can eat. Like me. I always like to eat. So you can try a lot of them.

Course

Chorizo Eggs

This was one of our favorites, hence the first image. The chorizo had good flavor, and was not dry like a lot of chorizo I've had. The eggs were cooked perfectly over easy with a surprise ooey gooey center that became a finger licking madness. I was a bit intimidated by the size of the chorizo, but it was perfect with the eggs and handmade tortilla. I would definitely order this in a burrito.

Ahi Tuna

Another favorite. I'm a huge fan of a simple tartare. Simple, some dishes should be left that way and they did a great job at this one. The tuna was plump, was perfectly seasoned and not overly dressed with the sesame oil, ripened avocado, with a touch of furikake. I would love them to make a LARGE crunchy taco out of this. Just saying.

Fried

Fried Chicken and Fried Shrimp. I love fried anything. Especially in a taco. I have to say, their tortillas held up really well for all the dishes. The chicken had a tangy worcestershire/katsu sauce. The shrimp had a good fresh take with crema, salsa and pickled onions. Both were perfectly fried, and seasoned ever so slightly.

Taco Porn

Top Left: Asada, carnitas. Bottom Left: Korean, Al Pastor.

Delicious everything. Though, I did feel some tacos didn't need cheese. It masked the flavors of the marinade and seasonings of some dishes, but the cotija that they used was very tasty.

Drinks

Don't forget to tip the bartender. At food events with open bar, people think the bartenders are just there to pour you drinks. No. It's common courtesy to tip the bartender even if it's free.

All drinks were exciting and fun. And Yes. I think I drank all 3 in less than an hour. No I am not an alcoholic, I just like cocktails. The one with the lime is their El Diablo: Tequila based, Ginger Beer, and Creme De Casis. Vampire Punch is the one with pomegranates: Gin Based, Compari, Orange Juice and Soda. Death before Dinner is the Vader looking one: Rum Based, Grapefruit, maraschino, lime, and a few drops of charcoal.

Sweets

Horchata Slush

This was so freaking amazing. I can't even tell you how good this was. It was a perfect warm day in Los Angeles in the high 80's and this will definitely be something I will be driving out here for. You taste the creaminess and roasty flavors of the rice, with the perfect amount of sugar and cinnamon ratio. I'm so glad this was something I did not miss and definitely something I don't regret going in my belly.

Red Velvet Churros

We waited a long time for these because they ran out. But it's ok. When there's a wait, it gives you every right to drink. These churros are denser than what I'm used to, but their cinnamon sugar and cream cheese frosting were delicious.

And then, it all came out at once.

When churros fly out of the kitchen, you need a photo bomb huddle. What's not to love right?

It was a very fun afternoon spent with local foodies, eat a shit load of tacos, and have plenty of drinks. The turnout for this event was great. This shack is small and quaint, so make sure you don't bring a family/friends of 10 and expect to find seats. Opening tomorrow, November 1, I am appreciative that I was invited to this social media event. What better way to snap photos of food, but with a group of foodies who get it.

I took over 200 shots today. Pretty impressive.

1945 Westwood Blvd, Los Angeles, CA 90025

By the way, they open late, so yeah. Drunk or Hungover, they will take care of you.

Happy Taco Hunting!

Daisy

 

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Thrive House - Algae Oil

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Thrive House - Algae Oil

I've got to say, I was really excited when I received an invite to taste Algae Oil by Thrive. I know what it is... but in oil? I've never heard of such thing. Thrive is the first and currently the only culinary Algae Oil on the market. With that being said, their mission is straight to the point:

“Our mission is to advance nutrition through algae oil to help people live better lives”
— Thrive Culinary Algae Oil

Being at this event, we learned that the average person gets only half the daily monounsaturated fat -Also known as MUFA-. What is Monounsaturated fat? I hope it's pretty obvious by now that I am not a dietitian. All I can tell you, is that Monounsaturated fat is the good fat that we find in an avocado. The GOOD fat we are talking about here. Guess what one tablespoon of this oil gives? It's equivalent to one avocado. One. I don't know about you or if you've noticed, but avocados are expensive. And I'm sorry, I can't eat an avocado a day even though I love it. But Algae Oil? I can use that in absolutely everything. And being at this dinner proved that.

Upon entry, we were greeted with friendly smiles, and Oh My God look at that view

Gorgeous right? Tucked away in Hollywood Hills, this was definitely a million dollar view. But honestly, we were greeted with wine. A definite yes! And here I thought, I was going to eat vegetables and extremely raw green food.

No. I hear something in the background. Sizzling. The smell? Beef fat. What is it? Oh you just wait.

Roasted Grape and Chevre Crostini

I was just talking with my coworkers today, about how I cannot do Goat Cheese. Just something about the earthy, grassy, musky taste of it. And I knew, this was goat cheese. But like all foods, I try to keep trying foods to appreciate why everyone likes it. Verdict? I loved the combination. The goat cheese was very mild which complimented beautifully with the sweet roasted grapes. The grapes are roasted in balsamic, rosemary oil roasted and infused with Thrive algae oil. I am definitely going to make this at my next cocktail party that I throw. I knew I should've ate more. I just should've.

Chicken & Haloumi Skewers

 

Forgive me for the camera shake. It was such a challenge to keep the chicken on the stick without it twirling around. These were fantastic. So juicy, tender, flavorful. Served with a roasted red pepper salsa with some Thrive oil. ideas? Chimichurri madness. I am so excited to make this dish on my own with the Algae Oil.

 

Mini Tacos

 

Not going to lie, I had 2. These are minis I know, but when you have an extensive course ahead of you, you would want to pace yourself. Simple, clean, crunchy and decadent. By the way, I was not even think that I was consuming Algae Oil. So far, the flavors are very light and balanced.

 

 

Dinner time

Attention! take your seats. At the table, we talked about ourselves, what our blog entails, and most importantly, what Thrive is all about. I can really see the passion in their eyes when speaking about the difference they want to make in every household, every beating heart.

Without further ado, it's time to eat.

First Course

Roasted Beet Salad - Marinated Goat Cheese, Toasted Walnuts, Champagne Vinaigrette, Roasted Beets marinated and Blended with Thrive Algae Oil.

Seared Kampachi & Ahi Sashimi - Togarashi, Citrus Segments, Lotus Root Chips, Jalapeno Ponzu, Shiso, Seared, with Thrive Algae Oil.

Beef Tataki Salad with Fall Greens - Mizuna, Daikon Radish Sprouts, Shiitake Mushrooms, Miso-Dijon vinaigrette dressed with Thrive Algae Oil.

Roasted Beet Salad

So yummy, and one of the best beat salad compilations I've had. Again, I'm not a big goat cheese fat, but the way they infused the oil into the cheese just made it more mild and smooth. It definitely compliments the beets an the toasty walnuts. This might just change my perspective on goat cheese because of the oil.

Beef Tataki

Remember earlier when I said I smelled sizzling beef fat? This was it. So on this note, Thrive's Algae Oil has a high smoke point at 485 compared to Peanut Oil at 440, to Canola at 400, to olive at 375, and to corn at 320. Is that amazing or do we need to shut the door? I am so interested to see how this will sear with my Ribeyes. This dish was extraordinary. Exceptional. The beef was beyond tender. And this was one of the best Tataki takes I've had. I loved the vinaigrette that they created, with the subtle touch of the oil to give it a slight slick. Amazing.

Seared Kampachi & Ahi Sashimi

This was love x's infinity. Throughout the course, everything was extremely balanced. I told the Brand Manager Joshua, that I am eating food. Like, literally. Everything that I was tasting, tasted like how it should be. Nothing was masked in any flavor, but the ingredients spoke true to itself. The serrano pepper that made my ears hot in the best possible way, drizzled with ponzu, with the shiso... it almost felt like I was having a Kaiseki.

Second Course

Tea Smoked Salmon with Crispy Skin - Soba Noodle Salad, Baby Bok Choy, Sweet Peppers, Edamame, Yuzu Vinaigrette, Wild Salmon seared and dressed with Thrive Algae Oil.

Crispy Chicken - Blistered Green Beans, Tamari Ginger Dressing, Sesame Seeds fried, baked and dressed with Thrive Oil.

Crispy Chicken

They delivered on crispy. This dish reminded me of something my mom or dad would make as I was growing up. The flavors of the green beans is not something you will find typically in a restaurant. I honestly, haven't flavors like these beans since childhood. It definitely made me reminisce to the foods I grew up eating.

Tea Smoked Salmon

This was one of my favorite dishes. I loved how the tea smoke gave the salmon this beautiful sweet seaweed flavor to the skin. There was slight peaks of Yuzu that brought the dish together, not too much, just perfect. The bok choys were also a nice texture element to this dish. I am such a happy girl.

Dessert

Flourless Chocolate Cake - Black Sesame Brittle, Mandarin, Green Tea whipped Cream. Cake is baked with Thrive Algae Oil.

This cake was so moist. It felt like a Molten lava cake. The center was slightly wet with crusty edges. Not trying to freak anyone out, but this opened up my palette and I was hungry again. I don't even know how this is possible... to taste so freaking good, but it did. And I hate myself for loving everything so much.

As we are finishing up the rest of the wine, some guests were headed out as Ubers were being called. Me? I just wanted to stay in this house. They have enough oil to last me a while.

The end results? I am definitely going to start using Algae Oil. I am extremely pleased and impressed by this product, and how pure the flavors were to the dishes that were created. Not only that, it's better for the planet. At Thrive, they believe in nourishing people today and for generations to come with the earth's resources in mind. Their target for Thrive Algae Oil will be one of the most sustainably produced cooking oils, with more Thrive Algae Oil per acre of land, and a low carbon and water footprint, than nearly all other cooking oils.

Currently, you can only find Thrive Algae Oil at a Los Angeles Gelsons Market. But don't worry, you can always order their oil at their website: http://www.thrivealgae.com/buy-now/

I can't wait to share some culinary adventures with this product. It really reflects a lot of purpose with my blog, Food Within Reach. You don't always have to eat out to have a fantastic meal. Thrive proved that with their oils with their Gourmet, but yet simple meals.

Stay tuned for recipes you see above.

Go get your Thrive Algae Oil today!

Daisy


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LaLas Argentinian Grill

A colleague took me here for the first time back when I worked in Hollywood. I didn't know what to expect, but knew the food was going to be great based off of tasting their chimicurri.  

Going a little deeper with their chimichurri sauce, it was basically freaking amazing. I never remembered it to me pulverized like some restaurants, but you can still see a few of the leafy bits. My friend ordered 2 because he didn't want to share. Now I get why.  

I've tried many things here. But one thing I was surprised on how delicious it was, were their burger. 

Lalas Burger

I'm a burger snob. There's just nothing I love more than a good patty between bread. And when they ask you how you like your burger done, you know you are in for a good treat. It had good meat flavor, a beautiful char, but the best part was slathering the chimichurri sauce on. ALL over. Slow motion. Big bite. Finger-licking-napkin-faced- GOOD. 

Argentina Sausage  

I've never had this before, but I did enjoy this. Yes. Chimichurri met the sausage. It has a nice snap and well balanced with the salsa. I've also tried blood sausage before. Unique and actually quite good. As long as you can get passed the blood part.

I'll definitely be back soon because this place makes bad ass food. So if you are ever in town and want to eat here, take me. 

7229 Melrose Ave.

Los Angeles, CA 90046

Tel (323) 934 6838

Sunday / Thursday 11AM till 11PM

Friday and Saturday 11AM till 12AM

wine alllll night. 

cheers, 

Daiisies  

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