Casita Taco De Carbon - Review

Fish Tacos?

405 N Victory Blvd
Burbank, CA 91502
(818) 848-3242

We heard from someone on chowhound that this place is known for their fish so today my dog and I ventured down the street to get some fishies in our bellies.

I got inside and there must have been at least a dozen people in line before me. It was PACKED. I was excited because I thought packed = good food, right? I ordered:

Vegetarian Lover's Burrito

This thing is huge. I ordered it spicy which I don't normally do, but there was absolutely no spice to this burrito. This was probably the blandest burrito I've ever had. Usually when I'm really hungry like today, I'll eat the burrito even if its not the best. I ate a quarter of it waiting for some flavor to kick in then gave up. It had all the usual things, large amount of tasteless rice, a minuscule amount of beans, a few strands of cheese (i was digging around looking for it), tomatoes, guacamole...I think that's it. I decided to move on to my fish tacos.

Fish tacos

As pictured above.
I can't rate this as fish tacos because I couldn't figure out what it was. I lifted the foil and saw a plate of white mush with pieces of tomatoes and green stuff sticking out. The fish wasn't delicious pieces of fried goodness like the El Rey's. It looked like shredded white chicken meat. I tasted it to make sure it wasn't chicken. I can't say it tasted like chicken or fish. My dog wouldn't even eat it, her piece is still sitting on the kitchen floor. The tortilla was soaking wet and my fingers broke through when I tried to pick up the tacos. This meal was seriously disgusting.

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Service

They were fast considering how many people were in line in front of me. There were 3 people taking orders and they were all very friendly.

Atmosphere

Nothing special, a bit too crowded inside (I don't understand why) and pretty loud.

I'm going to let my stomach heal and eat some fish tacos at the El Rey tonight. Mmm

Sunnin - Review

I recently returned from a two-month stint of traveling throughout Europe and Africa. In these sixty days I managed to sample hummous in many of the nine total countries we visited. Growing up in a household where hummous was as much a staple as rice pilaf, I developed an ever-irking obsession with the garbanzo bean spread; enough to the point to where I recently dropped four hundred dollars on a high-grade blender specifically for the task of churning out my very own chick pea paste. And, not to mention scouring every possible cookbook and recipe site for different methods of preparation.

It was a treat to be able to have the opportunity to try what Europe and North Africa had to offer. Of all the many places (namely Holland, Belgium, France, Spain, Morroco, Italy, Germany, Czech Republic, and also New York and Philadelphia before we headed back to Los Angeles) I tried the dip - some highly recommended from locals of Eastern European decent - all were but bland, tasteless mush. Granted some of them had the consistency, the texture, and the presentation... they were lacking of the essential ingredients needed to rival the likes of my mother's and grandmother's divine and ancestral recipe.

This is where Sunnin steps in.

It pains me to admit this but Sunnin's hummous trumps my very own flesh and blood's creation (hi mom). And to this day when mom asks whose hummous is best.. I must always tell a lie.

A sampling of some of the favorites:

Hummous

Impeccable. Thick, smooth, creamy, garlic-rich hummous heaven.

Fried Cauliflower

Golden fried cauliflower served with a side of tangy tahini as dip.

Tabouleh

Lemony and fresh like my mom prepares it. Typically when I order tabouleh at a restaurant it's dry and characterless, but Sunnin serves it right.

Fried Red Snapper w/French Fries

Served only on Sundays, this fried fish comes with lemons and french fries atop a crispy, deep-fried pita. A side of tahini is also served on the side for dipping.

Rekakat

Hot, crispy, deep fried filo dough stuffed with feta cheese, onions and parsley.

Fatayer

Not excellent, but not bad either. These pastries of Sunnin's own homemade dough are filled with spinach, pine nuts and onions.

Falafel

Not my favorite falafel, but not bad either. I expect the world when it comes to Lebanese cuisine and these fried fava and garbanzo balls, though just passable, are not the cream of the crop.

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Service

They are generally friendly to me and company and the food seems like its served as soon as it is prepared.

Atmosphere

Cramped seating, fluorescent lighting, styrofoam plates and plastic utensils. All the qualities of a decor disaster, yet the place is relatively clean and the food makes up for it in every imaginable way.

Would I recommend it?
Definitely. This place is a staple that I must visit every so often. If it were closer to home I'd go almost every other day.
A very well-deserved five stars.

Guca Festival

“I didn’t know the trumpet could be played like that.”
- Miles Davis



The village of Guca in the Dragacevo district, peaceful and colorful part of western Serbia , has gained world fame owing to its Assembly of Trumpet Players, the largest trumpet event on the planet. The love of the people of Dragacevo for music, especially for the trumpet, began in the rule of Prince Milos Obrenovic, who ordered the formation of the first military band in 1831. From then until now the trumpet has reigned here uninterrupted while woodwind instruments, in keeping with the customs, warm the soul of its population. The sound of the trumpet traditionally accompanies every major event in Serbia's rural and small-town life: births, baptisms, weddings, Slav {family patron saint day}, farewell parties for those joining military service, state and church festivals, harvesting, reaping, and also departing this world.

Appropriate music is played on these occasions, thus preserving the spirit of the existing tradition. The music is very diverse: from indigenous melodies, via kolo {a fast-rhythm chain dance}, marches and characteristic southern Serbia cocek dances, all the way to tunes that have emerged more recently, but always taking care to honor old harmonies. This music has won over the hearts of not only the local population, but has also warmed the hearts of outsiders and foreigners. In the several days of the Guca festival, hardly anyone can resist giving themselves to the adrenalin-rushing rhythms and melodies that simply force one to jump to ones feet and dance.

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Goran Bregović will be there!

Listen to: Goran Bregović - Ederlezi.mp3


Internationally well-known musician and author Goran Bregović will hold a concert in Guca on Friday 10.08.2007. Composer and guitarist Goran Bregović has been a household name in the Balkans for over three decades. Born in Sarajevo, Bosnia and Herzegovina (then Yugoslavia), Bregović has composed for such varied artists as Iggy Pop and Cesaria Evora. He earned his fame wielding a guitar with his rock band Bijelo Dugme, a group that rose to stardom and set the groundwork for the Yugoslav rock scene. Known internationally for his scores for Emir Kusturica’s films (Time of the Gypsies, Arizona Dream, Underground), Bregović commands an ensemble that matches his larger-than-life persona. A rowdy brass band, bagpipes, a string ensemble, a tuxedo-clad all-male choir from Belgrade, and traditional Bulgarian and Roma singers make up his dynamic 40-piece band and orchestra. Bregović’s compositions, extending Balkan musical inspirations to innovative extremes, draw upon European classicism and Balkan rhythms, evoking rock’s searing power as well as the repose of sacred sounds–all fueled by the insistent drive of brass.

Anra Foodie Adventure

On the menu...

1. Samosa House - Culver City
2. Tama Sushi - Studio City
3. Santouka Ramen - Torrance
4. Newport Seafood - Monterey Park
5. Griddle Café - Hollywood

Upcoming Group Show

"Bird's Brood"
4 Person Show
June 14th, 7pm
Varnish Fine Art
77 Natoma St. & 2nd St.
San Francisco, CA

French Hazelnut Cake

My newest confectionary creation is this French hazelnut cake with homemade condensed milk-vanilla-maple butter! The cake itself did not come out the way it was supposed to. It looked dry and I thought I must have done something wrong. Surprisingly, it is light and airy and soft to the touch. I love the grains of hazelnut and although 80% of the batter is eggs (sugar and hazelnuts are the only other ingredients), it doesn't taste like eggs at all.

Originally, my plan was to have different toppings that one can add on top of the cake. The maple butter was going to be one of these toppings, but once I layered and iced the cake, it didn't need anything else. The icing is creamy and dreamy and all I was missing was a nice cup of espresso!

I would love to try this maple butter on pancakes or waffles. The condensed milk and vanilla give the maple flavor a unique pop! Mmm...