Oyster ice cream: A surprising scoop of American food history

“People actually ate this...It was once a big deal in Read more

Chocolate, ice cream and N.C. root beer!

In my favorite round, Battle Uncle Scott's Root Beer, Merrell, who runs the tapas restaurant and "cocktaileria" Circa 81 restaurant in Morehead City, prepared one heck of a riff on a Black Cow, that famous chocolate, ice cream and Read more

Cooking lessons learned at 2014 Fire on the Dock

As the contest moves into its final battle tonight, I'm thinking back to the ideas I got during the 2014 tournament, part of the statewide Competition Dining Series that ultimately crowns an overall North Carolina winner from four regional Read more

Southern Collards should be the new kale

Will collards be the new kale, darling of diners seeking farm-to-table fare? If the 2014 Fire on the Dock chef competition is any indication, maybe. Read more

Food touring in Carrboro with Taste Carolina

As I often say, "I'm eat up with it," and Taste Carolina Gourmet Food Tours fed my obsession quite well this past weekend. Read more

Chefs

Cooking lessons learned at 2014 Fire on the Dock

Everyone loves to eat at the Fire on the Dock cooking competition. After all, that’s what diners are there to do, but one of the my favorite things about the contest is discovering ingredients and learning from chefs.

As the contest moves into its final battle tonight, I’m thinking back to the ideas I got during the 2014 tournament, part of the statewide Competition Dining Series that ultimately crowns an overall North Carolina winner from four regional contests.

Each cook-off features a secret, local ingredient that chefs must use. My favorite so far this year was Uncle Scott’s Root Beer. Hops Supply Co. chef Tiffany Eslien used it for a luscious demi-glace she successfully paired with seared scallops and sweet potato hash. Do yourself a favor this Thanksgiving: Find a way to use root beer with sweet potatoes, whether its pie, candied yams or something else. The flavors meld so well.

chaIn that same root beer battle, chef Clarke Merrell of Circa 81 in Morehead City featured creamed collards with truffle oil. I’ve seen truffle oil on collards in previous years’ Competition Dining Series matches, but in this creamed dish, the humble greens truly reached sophistication.

Collards always appear at Fire on the Dock, this year also brought collard soup and deep-fried chiffonade of collard leaves used to garnish fried trout.

Texas Pete is another favorite ingredient that pops up at Fire on the Dock. This year, the company provided a new twist with its tangy, spicy, sweet Cha! sriracha sauce. I see Cha! Buffalo wings in my future as well as Cha!-seasoned brownies.

I sampled elk for the first time at Fire on the Dock. The super lean meat needs little cooking time to avoid tasting dry, which suits my rare preferences. Try it at home, but don’t cook it beyond medium rare.

I know I’ll learn more when Fire on the Dock ends tonight. 1900 Restaurant & Lounge chef Kirsten Mitchell meets Cape Fear Country Club chef Antoine Murray.

Competition Dining Series battles move on to Asheville in March and other parts of the state in coming months. Tickets are on sale for tonight’s final Fire on the Dock and future regional battles.

Posted on by lizbiro in Chefs, Cooking classes, Fire on the Dock, Midtown Wilmington, Recipes, Restaurants, Uncategorized, Uptown Wilmington, Wrightsville Beach Leave a comment

Southern Collards should be the new kale

Kale. Blah, blah, blah. Ya, it’s good for you, but so are collards, the preferred greens among Southerners, at least the ones I grew up with on the North Carolina coast.

Down here, we love collards, and don’t really get all the fuss about kale. For many of us, kale is just curly edged collards that don’t taste as good as “our” greens.

Will collards be the new kale, darling of diners seeking farm-to-table fare? If the 2014 Fire on the Dock chef competition is any indication, maybe.

Chef Kirsten Mitchell's Collard Soup at the 2014 Fire on the Dock. (Photo courtesy of Competition Dining Series).

Chef Kirsten Mitchell’s Collard Soup at the 2014 Fire on the Dock. (Photo courtesy of Competition Dining Series).

Tonight marks Fire on the Dock finals at Bluewater Waterfront Grill in Wrightsville Beach. The winning chef moves on to the Final Fire contest later this year in Raleigh. There, regional Fire winners battle for the title of best chef of the annual statewide Competition Dining Series.

One of tonight’s competitors can thank collards, in part, for a place in the 2014 Fire on the Dock final. 1900 Restaurant & Lounge  chef Kirsten Mitchell won her first challenge with a menu that included collard soup. It has been one of the most talked-about dishes served during this year’s Fire on Dock.

Mitchell seasoned her soup with Cha!, a new sriracha hot sauce from Texas Pete. She topped the soup with battered and fried quail from Manchester Farms in Columbia, S.C., and swirls of Cha! crème fraiche.

Diners, whose Fire on the Dock votes help pick contest winners, were divided on the soup’s texture — some thought it should be smoother — but nearly everyone I spoke with agreed the soup was delicious.

So step aside kale. Collards are moving up. Making a soup similar to Mitchell’s is not difficult. A recipe follows, and you can top the soup with fried chicken breast that was just-cooked, left over or purchased from a restaurant. Blend a little Cha! into some sour cream or Greek yogurt, and you’ll approximate Mitchell’s Cha crème fraiche.

Collard Beats Kale Soup

1 large russet potato, peeled and diced

1 small bundle of fresh collards, washed, stems discarded, and leaves chopped

2 tablespoons olive oil or bacon grease

1/2 carrot, shredded

1/2 small onion, diced

2 garlic cloves, smashed

4-5 cups chicken stock

½ cup half-and-half

Salt and pepper to taste

Boil the potato in water and ½ teaspoon of salt until potato is soft (about 8-10 min).

Meantime, steam the collard leaves for 10 minutes, until collards are soft. Set aside.

Drain potatoes, reserving about 1 cup of the potato cooking water. Set aside the potatoes and, in a separate container, the reserved cooking water.

Let collards and potatoes cool.

Set a medium stock pot over medium-high heat. When pot is hot, add olive oil or bacon grease. Add the carrot, onion and garlic to the pot and sauté 5 minutes. Add stock, 1 teaspoon salt, ¼ teaspoon of pepper and half of the cooked potatoes.

In a blender or food processor, blend the other half of the potato and the collards in 1 cup of the potato cooking water until smooth.  Add to the stock pot and stir until mixture is well combined.

Simmer soup for 5 minutes. Stir in half and half and heat gently for 3-5 minutes.

Serves 2.

Source: Adapted from In My Vegan Life blog.

Posted on by lizbiro in Chefs, Fire on the Dock, Restaurants, Uptown Wilmington, Wrightsville Beach Leave a comment

A little wine, a lot of song

You can pair wine with food, but how do you pair wine with music? Rose with Pink Floyd? Blends with The Clash? Sparkling wine with “Diamonds are a Girl’s Best Friend”?

The Olive Cafe & Wine Bar owner Kymberlei DiNapoli will give musical matchings a go this afternoon when she co-hosts “Music Uncorked” on Wilmington radio station 98.3 FM, better known as The Penguin.

While The Penguin DJ Kim spins tunes by Tedeschi Trucks Band, DiNapoli will suggest sips for each song. I sampled one of the corks she’ll pop today, a Washington state Columbia Valley blend named The Ghost 413. Brooding, dark and rich, the mostly Cabernet Sauvignon blend, with some Merlot and Syrah seems perfect not only with Tedeschi Trucks’ Grammy Award-winning blues, but also a fine holiday dinner wine. So, have a notebook ready for some great wine tips on the show.

Hear “Music Uncorked” 1 to 2 p.m. today.

Find The Olive Cafe & Wine Bar at The Forum shopping center on Military Cutoff Road in Wilmington.

Posted on by lizbiro in lunch specials, Restaurants, Uptown Wilmington, Wrightsville Beach Leave a comment

Food truck news: rally, new wheels and a restaurant!

TruckARooEventLogoAnother food truck rally is rolling into downtown Wilmington. Meantime, chef Keith Rhodes of well-known Catch restaurant is working on another food truck, and yummy Mex food truck La Bella Airosa is so successful it’s adding a restaurant to its food truck business!

Five food trucks are scheduled to compete in the third Truck-A-Roo, an event that lets diners vote for their favorite food truck.

Truck-A-Roo organizer Pipeline Event Management of Wilmington announced the latest date, scheduled 4 to 8 p.m. Nov. 2, 2013, at 101 N. Front St. in downtown Wilmington.

As with the previous two Truck-A-Roo rallies, the first in November 2012 and the second in June 2013, diners purchase a “sample ticket,” which costs $12 in advance or $15 at the gate. Ticket holders may try fare at each truck and then vote for their favorite taste.

The public needn’t purchase a ticket to attend Truck-A-Roo. Admission to the event, which includes beer sales and live bands, is free. Attendees who do not have tickets may purchase food from each truck.

Flaming Amy's Sacred Burrito Bus owner Jay Muxworthy taking first prize at the first Truck-a-Roo.

Flaming Amy’s Sacred Burrito Bus owner Jay Muxworthy taking first prize at the first Truck-a-Roo.

Participating trucks are Catch The Food Truck, The Patty Wagon burgers, Truck-a-Roo champ Flaming Amy’s Sacred Burrito Bus, Tacos El Nene and multi-award-winning Poor Piggy’s BBQ.

Look for a new food truck on the horizon!

Catch owner/chef Keith Rhodes is promising “hot chicken” and “sexy wings” on his approaching Wing Star food truck. The bright orange truck’s slogan is “Party Like a Wing Star!” Rhodes reported that he is still upfitting the truck, which he said is “coming together.” He has not announced a debut date.

Some restaurants have jumped on the food truck trend for catering. P.T.’s Olde Fashioned Grille is among them. The local burger chain’s truck is “used exclusively for parties, corporate events, private events, and lunch at the office. This food trailer is fully functional to cook our famous burgers, chicken sandwiches and fries on site!” according to the P.T.’s website.

Other trucks have inspired new restaurants. Recently, the owners of two trucks named La Bella Airosa purchased the 3500 N. Kerr Ave. building that once housed Pearl’s Seafood and Catering.

With around 7,000 square feet, the brick-and-mortar restaurant is large enough for 150 people, said Erik Romero, who operates the La Bella Airosa trucks with his parents and two brothers.The restaurant, of the same name as the trucks, will allow the family to expand the menu and offer more of La Bella Airosa’s current menu favorites such as tamales, which are served on Friday. Get there early, as service starts at 11 a.m. and the tamales are usually gone by 2 p.m., Romero said.

Chef Keith Rhodes is getting his Wing Star wheels rolling (Photo by Wing Star).

Chef Keith Rhodes is getting his Wing Star wheels rolling (Photo by Wing Star).

“Our speciaty is making everything from scratch: handmade tortillas, sauces homemade, everything pretty much fresh,” Romero said.

The mobile units will continue to operate when La Bella Airosa the restaurant opens in a few months, perhaps before the year’s end, Romero said.

One La Bella Airosa truck serves lunch and dinner in a parking lot on north Market Street, between Lullwater Drive and New Bern Street. The truck stays there late into the night on weekends.

The other truck parks near Wilco Hess and Intrepid Hardward on U.S. 117, near the N.C. 210 intersection at Rocky Point., Romero said.

The Romeros hail from the town of Pachuca, in the central Mexican state of Hidalgo. The windy town’s nickname is La Bella Airosa, or The Windy Beauty, Romero said.

Posted on by lizbiro in barbecue, Chefs, Downtown, downtown Wilmington, Food trucks, Midtown Wilmington, Uptown Wilmington Leave a comment

Warm up with some of Wilmington’s best soups!

Winter is just nippy enough on the North Carolina coast to think about soup after a fall or winter walk on the beach. Lots of places in the city make wonderful soups, many of which are on special during Encore Restaurant Week. Here are a few of my favorites.

Downtown and Monkey Junction’s Chop’s Deli locations offer hot soup every day, no matter the temperature. Selections may be as traditional as clam chowder or tomato soup or fresh takes on old ideas. For instance, one of today’s choices is Curried Surf & Turf Chowder. Chop’s is well-loved for its super cheesy, super rich Broccoli Cheese Soup. One of my past favorites was Meatloaf Mac & Cheese Soup.

In far north Wilmington, I’m crazy about Kornerstone Bistro for the kitchen’s wood-fired oven (pizza with soup! yum!). Lately, the spot has been offering Tomato Basil Soup and Roasted Red Pepper Soup, either perfect with Pizza Bianca (no tomato sauce).

Phun Seafood Bar's Duck Noodle Bowl. So yummy!

Phun Seafood Bar’s Duck Noodle Bowl. So yummy!

I love Asian soups, and downtown chef Josh Woo of YoSake really knows how to make broth sing with flavor. For this week’s Encore Restaurant Week menu, Oct. 23-30, 2013, Woo crafts Tomato Ginger Bisque and Lemongrass Vegetable Soup.

Uptown, chef Lee Grossman of Bento Box has an experienced hand with soups, too. His Hot & Sour Soup is lovely, but keep an eye out for specials such as crispy lobster dumplings in clear broth.

I recently sampled the most delicate but soothing simple egg drop soup with goji berries at Szechuan 132 in College Road’s University Landing Mall. If you like a white tablecloth Asian restaurant, don’t miss this little gem.

My absolute favorite soup of late is the Kai-Soi curry beef noodle soup at Asian Fusion Noodle House on New Centre Drive near Target.

Szechuan 132's Egg Drop Soup with gogi berries. Light but so warming.

Szechuan 132′s Egg Drop Soup with gogi berries. Light but so warming.

Other great soups and stews around town include the creamy seafood stew named Waterzooi at downtown’s Caprice Bistro. This week, Caprice is offering its stellar Boeuf Bourguignon as part of its $29.95 Encore Restaurant Week lineup. Nearby French cafe and wine bar Le Catalan serves delish Lentil and Sausage Stew this time of year.

I also adore, adore, adore the Duck Noodle Bowl I’ve had at downtown Wilmington’s Phun Seafood Bar.

These are just a tiny selection of the many wonderful soups available around Wilmington. Please share places where you have found others.

Posted on by lizbiro in Chefs, dinner specials, Downtown, downtown Wilmington, French, Midtown Wilmington, Monkey Junction, Restaurants, Uncategorized, Uptown Wilmington, Wilmington Restaurant Week Leave a comment

Fall delights on Wilmington menus

Sometimes it feels as if autumn is nothing but a leadup to Thanksgiving Day pumpkin pie. As soon as summer temperatures drop down to fall, pumpkins become cool.

Port City Java stores in Wilmington are serving pumpkin muffins. The shop’s pumpkin pie shake contains chai tea, ice cream cinnamon and Irish cream syrups and pumpkin pie spice. Pumpkin pie latte blends espresso, steamed milk, pumpkin pie spice and vanilla and cinnamon syrups.

Coastal Cupcakes downtown and at Wrightsville Beach is asking customers to suggest fall flavor ideas for the October and November cupcake list. Pumpkin was the No. 1 vote recently at the company’s Facebook fan page.

Pumpkin is not the only flavor on fall menus.

Salad turnips from Black River Organic Farm, one of the vendors you'll find at the downtown Wilmington Riverfront Farmers Market that happens 8 a.m. to 1 p.m. Saturdays April-December.

Salad turnips from Black River Organic Farm, one of the vendors you’ll find at the downtown Wilmington Riverfront Farmers Market that happens 8 a.m. to 1 p.m. Saturdays April-December.

The annual Oktoberfest celebration has begun at downtown’s The German Café, at The Cotton Exchange. Oktoberfest specials available until Oct. 31 include a $10 lunch and dinner special of grilled bratwurst on a bun with sauerkraut, a side of warm German potato salad, a 10-ounce German draft beer and a slice of strudel.

Collard greens have made appearances on Kornerstone Bistro’s menu, which regularly taps local growers for ingredients. At area farmers markets, look for more greens and lettuces, muscadine grapes, late-season peaches and tomatoes and, my favorite ingredient this year, tender, little salad turnips.

The turnips have a mild bite that is delicious raw or cooked. My Culinary Adventures with Liz Biro Top Chef Farmers Market Tour & Cooking Class have been playing with the turnips. Recent dishes prepared during class include roasted pumpkin and salad turnip risotto and a salad blending salad turnip roots and greens with poached pears and a firm, Havarti-like goat cheese from Nature’s Way.

Fall also brings Encore Magazine Restaurant Week, happening Oct. 23-30. Forty-three Cape Fear-area restaurants will offer nightly specials throughout the period. One of my favorite restaurant week stops is Caprice Bistro, which usually offers three fantastic courses for just $25! Menus will be posted soon.

Posted on by lizbiro in Chefs, Cooking classes, Downtown, downtown Wilmington, Farmers markets, French, Local food, Restaurants, Uncategorized, Uptown Wilmington, Wilmington Restaurant Week Leave a comment

Wilmington chefs on the move

Cape Fear area top chefs have been shuffling around, affording diners fresh opportunities for fine meals.

After seven years heading Blockade Runner’s kitchens, chef Mark Lawson departed Sept. 1 for Wilmington’s Circa Restaurant Group, Lawson said. Today, he begins work at Circa’s Osteria Cicchetti at The Forum shopping center. Blockade Runner has not released information about a Lawson replacement.

Also at The Forum, Scott Grimm will man stoves at a new restaurant moving into what was The Kitchen, which was another Circa Restaurant Group property.

Downtown’s Rx Restaurant owners James Doss and Josh Novicki purchased The Kitchen this summer and plan to open a yet-to-be-named Rx-style restaurant there in October, Doss said. Grimm and Doss have worked together at Rx and in Charleston, S.C. Grimm was last at Dockside. His creamy crab and corn chowder won the best in show award at the 2012 Taste of Wrightsville Beach food and wine festival.

Grimm has been in the new restaurant’s kitchen lately shucking locally grown sweet corn that was frozen for later use. Downtown, chef

Fenix Nelson has left Mixto. In his absence, downtown favorite Josh Woo of YoSake is running the Mixto kitchen with help from Mixto long-timer Josh Burris, Woo and Burris said. YoSake and Mixto share owners. Woo, a local foods disciple who wowed diners with Texas Pete-seasoned delights at the 2013 Fire on the Dock pro cooking competition, and Burris, who also clocks time at downtown’s Aubriana’s, are tweaking the Mixto list. They’re blending brunch specials into the regular menu on Sundays and frying mini, bacon-wrapped burritos.

Also downtown, Hilton Wilmington Riverside has named Charles Rousey as its executive chef. Rousey shook pans at Wallace’s Mad Boar before coming to the hotel. Rousey and Hilton Wilmington Riverside in August won the best entrée award at Wilmington’s Epicurean Evening to benefit the Methodist Home for Children. Rousey and team prepared grilled scallops with arame pesto and also grilled tenderloin on a bed of blue cheese.

Posted on by lizbiro in Brunch, Chefs, Downtown, Local food, New restaurants, Restaurants, Uncategorized, Uptown Wilmington, Wrightsville Beach Leave a comment

Rx second location due in October

Popular downtown Rx Restaurant in October takes over what was The Kitchen in north Wilmington’s The Forum shopping center.

Expect an Rx-like concept at the nearly 7,000-square-foot, 1125 Military Cutoff Road unit at The Forum’s south end. This second Rx family member, however, will have its own name and identity, Rx owner/chef James Doss said.

“It will be the same sort of (Rx) idea but we’ll definitely do some different things,” Doss said.

“You’ll have to go to Rx to get certain things, and you’ll have to come to the new place to get certain things.”

The thread holding the two places together will be the Rx motto: “seasonally inspired, ingredient-driven, Southern cuisine,” Doss said. Opening day is scheduled for October.

The restaurant will serve dinner six days a week and be closed on Monday. Lunch and/or brunch may begin in 2014, Doss said.

The Kitchen’s interior design scheme won’t change much, Doss noted. A back area will be curtained off as a private dining space, the bar will be altered and an effort will be made to lighten the dark dining room, which seats around 200 people. Doss said he plans to keep the open kitchen, which diners see behind a glass partition.

Doss’ last gig before he and business partner Josh Novicki, friends since childhood, developed Rx was at well-respected Husk in Charleston, S.C. Novicki has worked area restaurants, too, and spends part of his time as a professional disc jockey.

Rx has won positive reviews and its fan base has mushroomed since the restaurant’s July 2012 debut at Castle Street and 5th Avenue.

The menu is focused on local foods and changes daily. Popular signature dishes are Buffalo-sauced, crispy fried pig ears to dip in blue cheese dressing; shrimp and grits with andouille sausage and seasonal vegetables; and roasty pork belly resting on creamy cheddar grits under a poached egg.

Posted on by lizbiro in downtown Wilmington, Local food, New restaurants, Restaurants, Uptown Wilmington, Wrightsville Beach Leave a comment

Delish garden party for a good cause

Chefs from Catch restaurant, La Gemma bakery and The Seasoned Gourmet unite this eveningt, June 27, for a wine-and-dine fundraiser to benefit a garden serving people with special needs.

The five-course event named Grapes & Grub features casual fare prepared by Catch chef/owner Keith Rhodes aboard the restaurant’s food truck.

Pastry chef Roberta Campani will supply desserts from her La Gemma bakery in Wilmington.

A different “affordable” wine enhances each course, according to information from The Seasoned Gourmet, a Lumina Commons specialty foods market organizing Grapes & Grub to aid The Ability Garden at New Hanover County Arboretum.

Here’s the menu:

First Course: Compressed watermelon with basil paired with Sequin Sparkling Pinot Grigio 2011, California

Second Course: Shrimp gazpacho paired with Sean Minor Sauvignon Blanc 2011, California

Third Course: Spicy pork salad paired with Laurent Miquel Pere et Fils Rosè 2012, Languedoc, France

Fourth Course: Smoked beef tenderloin with blue cheese vinaigrette paired with Shooting Star Pinot Noir 2010, Lake County, California

Fifth Course: Chocolate mimosa cakes with raspberries paired with Shooting Star ‘Black Bubbles’ Syrah N/V, Lake County, CA

The $50-per-person dinner begins at 6:30 p.m. and ends around sunset at New Hanover County Arboretum, 6206 Oleander Drive. Guests should bring lawn chairs.

B & B, a duet offspring of the local band ‘shine, performs at the event.

Purchase tickets online, at the arboretum or at The Seasoned Gourmet, 1930 Eastwood Road.

Founded in 1999 by Friends of the Arboretum, the nonprofit Ability Garden provides professionally directed, nature-based activities to individuals of all ages facing various challenges and diagnoses. Organizers say that participants experience increased self-confidence and self-esteem, learn horticultural skills and take pride in volunteering in a community garden.

Posted on by lizbiro in dinner specials, Food festivals, Food trucks, Local food, Restaurants, Uptown Wilmington, Wrightsville Beach Leave a comment

Real Mexican on Gordon Road

Chili rellenos are filled with either chicken or cheese at La Guera. Watch out! The peppers may be hotter than you expect.

Chili rellenos are filled with either chicken or cheese at La Guera. Watch out! The peppers may be hotter than you expect.

The Mexican state of Oaxaca is known for seven distinctive mole sauces. New La Guera Mexican restaurant on Gordon Road may become famous for just one of them.

Mole Oaxaqueño is the famous Black Mole of Oaxaca, a deep, dark, rich, slow-cooked blend of mulatto chili peppers, nuts and chocolate.

At La Guera, the sauce comes on chicken or pork ribs. Don’t arrive here expecting perfect, skinless chicken breasts. The fare is homey and real. Chicken drumsticks and thighs one day were small and oh-so-tender and smothered in the mole, which was equally satisfying on La Guera’s thin, housemade tortillas.

La Guera has been open just a few weeks on Gordon Road, near the Market Street intersection, but buzz about the “authentic Mexican” fare its menu promises is spreading.

What caught my ear was a stylish American couple’s conversation last weekend about La Guera’s chapulines.

The pair sipped wine at a downtown Wilmington’s waterfront café as they talked about the garlic-spiced and toasted grasshoppers that are another Oaxacan specialty.

The husband was served chapulines at La Guera, which told me this place was the real deal. Consumption of insects in Mexico dates back before Spanish conquistadors invaded the area, bringing hogs and cattle with them. Native populations ate insects as protein sources and as a means to control insect damage to crops, according to food historians. Oaxacan legend claims that visitors who eat chapulines in Oaxaca will return to the Mexican state some day. Oaxaca is where I sampled grasshoppers in tacos and saw them sold in different sizes in tall, pyramid-shaped piles at open markets. I can’t wait to go back.

At La Guera, cahpulines are served only to customers in-the-know. More familiar Oaxacan mole is on the public specials board daily.

Tongue-stinging chili rellenos coated in delicate egg batter make the regular specials board, too. The rest of the list changes more frequently. Grilled steak in salsa verde, seafood soup and tortitas de pollo en jitomate (chicken patties in tomato sauce) were recent offerings.

Whatever owner Delfina Urena serves comes with those housemade tortillas. The  Mexico native said she hails from Guerro. She has  fond memories of her uncle’s restaurant in Mexico.

Guera is a word used in Mexico to denote a woman with a fair complexion and light hair, both traits of Urena. At La Guera, she said, she cooks with a Oaxacan native, hence the mole and chapulines.

Specials enhance a full, printed menu of tacos, quesadillas, sopes, tostadas, soups, sandwiches and house specialities, including posole, menudo and chicken enchiladas in red, green or mole sauces. Meat fillings range from steak, chicken and pork to beef neck, tongue or tripe.

Dine-in or take-out is available at the 6620-F Gordon Road restaurant in Gordon Road Station. Hours are 10 a.m. to 10 p.m. Monday-Thursday and 9 a.m. to 10 p.m. Friday-Sunday. Some menu items, such as menudo, are available only on weekends. Call 910-392-6682.

Posted on by lizbiro in New restaurants, Restaurants, ribs, Uncategorized, Uptown Wilmington Leave a comment