“Wait until they discover Il Barroccio.” the Dude of Food.

It’s true what they say about Il Barroccio on Trip Advisor and elsewhere on the internet. It is just a matter of time before folks will discover and be flocking to Il Barroccio . It is located just around the corner from a huge crowded and overpriced plaza and is an easily found hidden gem.

The Dude of Food tried ‘the homemade noodles wrestling with soft chucks of wild boar in the seriously delicious sauce, please.’

It looked unbelievable and truly tasted better as it made it’s way over my taste buds followed by a bath of decadent Tuscan red wine.

Giovanni and Roberto are top notch and  Il Barroccio offers food to match.il

The Dude of Food lunches at McGraw’s Tucson Cantina in AZ

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mcgaws
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  The Dude of Food went to visit Tucson, AZ. After mom’s haircut we went to lunch at this place on the bluff. As you can see be the accompanying photo the view from McGraw’s Cantina is amazing. The tables on the outside patio look south over the east Tucson valley. If a gang of the old west outlaws was riding in from New Mexico or up from Mexico, you would see them way before they would see you from here.

  The place opened at 11 and they had a Tucson blonde ale on tap. The McGraw’s Cantina menu is full of good things to choose from and the two girls working there were nice. It turns out McGraw’s hosts a steak night special on tuesdays. This place is a party waiting to happen.

  Mom ordered a burger that looked awesome and a coke the waitress was happy to refill. The Dude of Food asked for the BBQ Tri-Tip sandwich and another Tucson blonde ale. The food was really good.

  There are many restaurants in Tucson but McGraw’s Cantina may host one of the best. They have a lot of party space plus plenty of parking and would make an awesome place to do an Arizona Octoberfest BBQ rager.

  Check it out.

The Dude of Food does the LA Michelada test.

 

   mich test

   There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.

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    The place goes nuts.

    To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.

   The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK.  When compared to the Tecate DIABLO though, a world of difference unveils itself.

   The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.

   After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.

Any responses should be submitted to the Dude of Food –  weallgottaeat(at)gmail

The Dude of Food presents- Alfredo

 

 

alfredo p3

 

So when I craved pasta with alfredo sauce I just took a half pound of bacon and pan fried it. After draining the pan I added some onions and finely chopped garlic. Fresh broccoli was added and then the frozen peas. Later I added a jar of alfredo and a small container of another brand of alfredo sauce and some milk. Add a dash of salt, some pepper, some basil or mint or whatever you like and bring to a simmer.

Add penne noodles and enjoy.

Top with cheese as preferred.

The Dude of Food likes IN-N-OUT

inout u The Dude of Food  is a big fan of In-n-Out burger. Ever wonder why they are so good? Is the quality of the meat? Is it the consistency in quality? Is the care they take in customer service? Is it the fresh iced tea and clean bathrooms?

Whatever it is, these employees learn at the IN-N-OUT University in Baldwin Park.

Around the corner is a replica of one of the originals, seen below. Instead of millions served they advertise ‘NO DELAY’. My how times have changed.

 

inout1

The Dude of Food shares Micheladas

     The first photo shows how they serve Micheladas in the streets of San Miguel de Allende.

A liter styrofoam cup filled with all the fixings of a great refreshing drink for 50 pesos.

They have this stick in them that has some red picante stuff stuck to it that you use to mix your drink.

The second photo shows the ingredients.

For best results use fresh limes and skip the bottled lime juice.

I use Red Rooster or Pete’s hot sauce and not put too much ice.

http://www.wikihow.com/Make-a-Michelada

th-2nightth

the Dude of Food recommends – Micheladas at La Cabana

fiesta cabanamicheladas

 

 

 

 

 

 

 

 

 

http://www.lacabanavenice.com

 

If you don’t know about this spot then you probably shouldn’t, but I have to tell you that after my last trip to Mexico I have become a big fan of the michelada.

It just so happens that they make a good one here.  Pricey but good.

The 50 year anniversary party was awesome.

Brussel’s Bar – Fontainebleau, France

mussels & beer

The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.

The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.

Hint: the french fries may be in the top 5 worldwide. They are that good!

mussel plate