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Category : Eats

Home/Archive by Category "Eats" (Page 5)
Tinto Cocina + Cantina Weve Tried It

Phatphood Eating Twin Cities: Tinto Cocino + Cantina

Tinto Cocina + Cantina Weve Tried It

Phatphood Eating Twin Cities: Tinto Cocino + Cantina: We were in search of a food fiesta, and we certainly found that off of Lake Street in Minneapolis at Tinto Cocino + Cantina, which is a corner restaurant with a spacious floor plan and gnarly wall murals on the inside and street-side patio or more private seating on the outside.  If you haven’t been here, what is taking you so long to do so? If you have, you’re making great life decisions. Time to get wow’d by some hand crafted cocktails and of course, some Latin American-inspired fare from Executive Chef Carlos Garza.

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Alright, @tonyflizzle and I always like to start out with a couple of specialty cocktails.  First up is Tinto’s famous Primiero Impacto Margarita ~ Don Julio Reposada, Cointreau, Gran Marnier, agave nectar, fresh lime and grapefruit juice.  What can I say, that’s a damn good margarita! Kudos!

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Now this was more my style, Mexican Coffee Martini ~ Patron XO, Kahula, Bailey’s, fresh brewed coffee.  Slightly thick (but just right), and creamy with two different buzzes. Me likey!  It’s a sexy drink that will have people asking “what is that?”

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Feeling good, time to grub.  Now, I may come off a little biased, but I absolutely love every single item on Tinto’s Starters Menu, but these, these right here, these are my favorite. Try not to eat this without saying WOW! Ropa Vieja ~ Braised beef, spicy aioli, queso fresco, sweet plantains and pickled onions. WOW! These flavors together are amazing. Four to a plate. Get them.  I did not get their flautas on this visit, but typically that is my favorite go-to item here.

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We visited on Taco Tuesday, so let’s get on to that.  Shrimp Tacos ~ Green peppers, red peppers, yellow onion, habanero aioli, queso fresco and cilantro. They make their own corn tortillas with rice flour, so it’s even gluten free and you can really taste the freshness.  Served three to a plate.  I recommend ordering four different versions at minimum, so make it a 12-pack.  These shrimp tacos are just simply refreshing.  Drooling yet?

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Keeping the #TacoTuesday tradition going with some Fish Tacos ~ White fish (Tilapia), habanero aioli, pickled cabbage, avocado.  Light and crisp batter with a good fourth of an avocado, yea, these are some tasty two-bite tacos –  enjoyable any day of the week.  I’m seriously a fan of their habanero aioli; it’s sweet, yet hot with a faint mustard taste.

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Tinto Cocina + Cantina only serves four entrees, so they put a lot of love into each of them and highlight each in their own unique way. Pollo Con Mole ~ Chicken breast, white rice, sesame seeds, pickled onion with traditional mole sauce from Oaxaca. Let me tell ya, that mole sauce is like a sweet bean gravy that I’ve never tasted before.  Nice juicy bone-in chicken breast evenly flattened for a perfect cook.  Definitely unique and delicious.

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Here is another spectacular entree out of the four they have.  Atlantic Salmon ~ Grilled salmon, squash purée and seasonal veggies.  The salmon had a perfect char on it, so much that I really want to duplicate it at home.  I typically just foil-bake salmon or use my Himalayan salt block, but I am really diggin’ this crisp char.  Going to also start introducing this squash purée to my house.  Very health conscious option right here, and another unique plate I might add.

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I should’ve had this first.  My all time favorite dessert, Tres Leches.  Tinto’s changes it up a bit with their Pinneapple Coconut Tres Leches ~ Pineapple sponge cake, coconut whipped cream and vanilla pineapple compote.  I’m not really even into pineapples, but damn I love me some of this.  Tres Leches will always be devoured no matter what fruits are involved that I’m not fond of.  Perfecto!

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Okay, so you’re not going to believe this.  All that hype I just told you about the Tres Leches, well, this trumps that.  Coconut Lemongrass Flan ~ With cinnamon crunch and whipped cream.  Soooooo amazing.  At Tinto, this is my new favorite dessert.  It literally is perfect in every aspect.  The cinnamon crunch is just like a toffee.  Don’t share this with anyone.  Have them order the Tres Leches and make them share with you, but make sure you get all of this.

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Tony Fly and I sat at the half moon bar that seats directly in front of the kitchen, definitely recommend this on one of your visits.  Every single day of the week they have happy hour from 3-6pm and those flautas are on it!  They also have a hot dog called the Spicy Latino; I had it once, it was great with a Dos Equis (also on HH).   Get both for 10 bucks!   Rumor has it that a special person was flown in to show the bartenders how to craft some top notch drinks here.  Filled with flavors and spice, definitely above average.  Watch for seasonal menu changes, which is a good thing in my opinion.  Waiting on that new Tres Leches I keep seeing pictures of on their FaceBook page.

Davanni's Pizza

Phatphood Eating Twin Cities: Davanni’s

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Phatphood Eating Twin Cities: Davanni’s – What a coincidence, DAVANNI’S and myself both turned 40 this year, so why not celebrate this born day anniversary together?

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DAVANNI’S is a family-owned company based in Minnesota with 22 locations in the Twin Cities. The first of which opened on Cleveland and Grand as Pontillo’s on October 1, 1975.

Ever since my mom introduced it to me, I have always frequented the Brooklyn Center location and even had my 14th birthday party there since it is such a favorite of mine.

They were the first restaurants to offer hot hoagies, and I fell in love with the ham hoagie at first bite.  It is actually the only place that I eat ham from.  On the exact day of their Anniversary, DAVANNI’S opened their Chanhassen location as well as their newly remodeled Edina location.  Now living in Savage, I figured I’d go check out the new Chanhassen location to celebrate with them.

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I started off with a Southwestern Salad with chicken – lettuce mix, black bean and sweet corn salsa, chicken, cheddar cheese, red onions, fajita seasoning, crunch tortilla strips and topped with chipotle salsa ranch dressing.  I typically don’t order salads much when I go out, but this is one of those salads that makes you crave it on each visit, just a good mix of flavors and zest!

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Now, I’ve never had the Boneless Wings from DAVANNI’S because that is simply not what they are known for, but they offer them as a sharable side and it is never too late to try something new.  Had the BBQ sauce option.  That is some tasty BBQ sauce!  Something you may want to order for a group or if there are kids in your party.

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DAVANNI’S garlic cheese bread – different, in the best way. They use their hoagie buns and smother it with a garlic butter spread, add some mozzarella cheese and BAM!  Simple and Instant gratification.  Available on white, whole grain, or ciabatta and served with a red dipping sauce.  Legendary!

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Hot hoagies…yum!  These little bad boys can be order as halves or whole.  I recommend going for the whole or getting two different halves such as I did this evening.  On one half, I had Turkey Bacon Chipotle or if you like using short text, TBC – Turkey and bacon topped with garlic butter and cheddar cheese, then broiled.  Dressed with tomatoes, lettuce, chipotle mayo, onions and their very own secret dressing.  I recommend getting extra secret dressing, but I’m a sauce freak, and this sauce is awesome sauce!  Great hoagie; you can never go wrong with anything that has bacon.  I had the Club for my second half, which has Turkey, Canadian bacon and pepperoni.  It also has the same fixings as the TBC and tastes just as good.  Again, get extra dressing and high five me when you see me.

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Pizza, can’t forget about pizza, especially at DAVANNI’S since they have some delicious crusts no matter the thickness.  First up was Ironically their first and most popular pizza, the Works – pepperoni, sausage, hamburger, mushrooms and red onions.  When I was a kid, I hated deep-dish pizza.  I always discarded the crust; thought it was a waste of belly room.  I love the deep-dish crust here.  It has just the right amount of crunch and consistency.  In fact, when I order pizza from DAVANNI’S, I always order it deep-dish style.  That, however, didn’t stop me from trying a good ‘ol Traditional Pepperoni Pizza.  A chewier crust, a little bit of bite followed by a little bit of pull and tear.  Another good consistent ‘za if I do say so myself. They now have a gluten-free crust (also wheat free) available at all locations but one (25th & Riverside in Minneapolis).

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They offer three simple desserts – Fabulous Brownies, Rice Crispy Treats and Chocolate Chunk Cookies.  The brownies really are fabulous; addictingly good.  Oh, and they sell them by the tray if needed.  Needed!

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I am enjoying a lot of food as you can see, but after all, it is a celebration.  Being at this new location, I also got to experience something new that they have added – local craft beer options (at all locations except Riverside) with tap beer available at Edina and Chanhassen, as well as wine to six locations (Edina, Eden Prairie, Arden Hills, Minnetonka, Eagan, and Chanhassen).  I am a wine drinker, so naturally I had wine.  They have a few options for both red and white, but the Charles & Charles Cabernet Blend is a perfect choice.

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I love what they’ve done with the place.  A vibrant new modern look with a spacious layout and now, a bar.  I was also amazed to see that they sell frozen lasagna and pizza in a display case by the ordering counter. I never even knew they had this option of easy take n’ bake.  Video menus at the counter, flat screens viewable from all tables, and a Coca-Cola Freestyle machine is what to expect when dining at DAVANNI’S.  Can we do this again when we both turn 50?

WTI Cheese Tasting

Specialty Meats and Gourmet Cheese Tasting Review

Weve Tried It Cheese Tasting

Specialty Meats and Gourmet Cheese Tasting Review: We have done a few stories and videos in the past featuring Specialty Meats & Gourmet in Hudson, WI and felt like it was time to visit our friends again. This time we talked them into coming to us and bringing along a variety of gourmet chesses for us to try.

Co-owner Steve Loppnow knows his stuff when it comes to exotic meats and artisan cheese. WOW! The video is 30 minutes long but with Steve’s knowledge and Trevor’s facial expressions it’s worth watching.

List of cheeses in the order that we tried them and photos of the products that Steve paired with the cheese:

  • Menage – Cow, goat and sheep milk. Made in Carr Valley LaValle, WI.
  • Pear Mascerated Blue Cheese – Made at the Rogue Creamery in Oregon.
  • Roth Kase Buttermilk Blue Cheese – Made in Monroe, WI
  • Vat 17 – Aged Cheddar made in Sheboygan , WI.
  • Prairie Rose – Alpine Style Cheese made in Milton, IA.
  • Mango Ginger Stilton – Made in Westby, England.
  • Horseradish Havarti – Made in Monroe, WI.
  • 6 year Tilsit – Made in Ceneter City, MN.
  • Brick “Aged” Theresa – Made in Widmer, WI.
  • Chechil – Smoked braided cheese.
  • Smoked Goada – Made in Thorpe, WI.
  • Nut Brown Ale Caerphilly – Made in Stratford, WI.
  • Bellayitano Espresso – Made in Plymouth, WI.
  • Gjetost – Made in Norway.

spicy garlic

Honey Butter

coffee bark

angry pineapple

If you are near Hudson, WI be sure to stop by Specialty Meats & Gourmet, 1810 Webster Street #8 (Across from Hudson Mills Fleet Farm) Hudson, WI 54016. You can also order online at Smgfoods.com.

Phat and Fly Sakana Plymouth MN

Phatphood Eating Twin Cities: Sakana

Phat and Fly Sakana Plymouth

Phatphood Eating Twin Cities: Sakana – Sakana Sushi and Asian bistro has three locations in the Twin Cities, we decided to visit the Plymouth restaurant because of the newly renovated feature they have, Japanese BBQ. They took out all of the Hibachi grills and replaced them with fourteen do-it-yourself centerpiece style grills, the first Japanese restaurant to do so in Minnesota. Sakana is a Japanese term referring to food eaten as an accompaniment to alcohol. That is exactly what we are here to do, eat and drink, so lets get on with it already!

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Rock Shrimp Tempura ~ Battered and flash fried, then tossed in a spicy aioli.

Light, crisp, simple, just how I like it. I’m a sauce guy, so you know I’m dippin! Refreshing appetizers start now!

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Rainbow Trio ~ Yellow Tail, Salmon and tuna. All wrapped around kani, cucumber, kaiwari, jalapeño and a side of chili oil ponzu.

Mini-plants of sashimi is what went through my mind as this was placed in front of me. Awesome presentation and fresh food is what I’m here for, and Sakana has it. There’s a plant that glows on my plate! Yeah yeah yeah, they say if it isn’t edible then it has no business being on the plate…well I appreciate the decor on my plate this evening so to hell with that theory. That sauce was tasty, so for the first time I didn’t douse my sashimi with spicy mayo and then dip in soy sauce.

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Sweet Shrimp Martini + Yellowtail Sashimi + Naruto (tuna, salmon, yellowtail, avocado, asparagus and snow crab wrapped in a cucumber) + The ‘On The Fly’ Roll (spicy scallop tartar and asparagus wrapped with big eye tuna).

Tell me this isn’t beautiful? Flowers and all! I actually like the healthy option of no rice on this entire plate. The yellowtail was so fresh and smooth like butter on the tongue. The ‘On The Fly’ Roll was just that, made-up last minute just for us. Who doesn’t like a sushi chef that improvises? Every element in the dish was exhilarating, and the freshness level was on 10. Amazing plating. Amazing dish.

This full dish was on a lengthy plate, so for my #foodporn picture sake, I broke it down into two parts.

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Part 1: Land and Sca ~ Beef tenderloin stir fried with veggies in a black pepper soy ginger reduction.

 Great little bowl of stir fry right here. Broccoli is my favorite in any stir fry dish because it holds the sauce the best. This dish had the broccoli along with an awesome sauce, winner.

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Part 2: Land and Sca ~ Marinated then pan seared scallops on lemon slices. Not exactly a crisp sear on either side, yet a perfect cook all the way through with a flavorful marinade is what made these taste excellent. Great flavors throughout that will leave you craving for more. This dish also lights up in a disco ball of noodles. Blinkity blink.

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Japanese BBQ ~ Truffle oil rib eye, marinated short ribs, garlic shrimp, miso pork belly, garlic buttered lobster, basil pesto chicken and spicy marinated tenderloin. With multiple vegetables, sides and sauces to make lettuce wraps. I see you kimchi!

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This is fun. Perfect for a first date or just gathering amongst wanna-be-chefs. Plan for a couple hours of entertainment all within your own company. You can either make lettuce wraps or just mix-and-match any combination you like, you’re doing the cooking and eating. If by chance you need help or are not sure how to cook something to its safe temperature, any server is available to assist you. You also can have any of the meats and seafood marinated to your liking or not at all.

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Once you’re done, you have the option of having them remove the grill and you can grill/roast some marshmallows and make your own s’mores. I’m going to stop right here…This may or may not have ended well. You will have to tune-in to ‘On The Fly‘ 11/4/2015 at 11pm (or it replays the following day at 8am) on MY29.  Video will also be posted here sometime after it airs.

Now there may be some debate as to this being Korean BBQ, even though there are some striking similarities, this is a Japanese restaurant, and for that purpose, it is Japanese BBQ. I don’t care what it is called, it is fun and is great accompanied with sushi and other Japanese fare. Plenty of options for anyone in your party, so there is something for everyone. There is a beautiful bar right as you walk in pass the hostess stand. We had some really refreshing drinks on this visit, try the cucumber martini and thank me later. There is a sushi bar, a regular dining area, and then in the back is where you will find the BBQ tables. Grab a date or a group, you really can’t go wrong here.

Chicken Tortilla Soup Weve Tried It

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Chicken Tortilla Soup Recipe: I’m not sure what your reaction was when you saw the above photo of this delcious looking soup, but I want some right now! My friend Brandy Morcomb posted this picture on her Facebook page of her homemade Chicken Tortilla Soup and she was kind enough to share her recipe with us.

Not only is Brandy sharing her recipe for the soup but she is also giving us her very own spice mix and fills us in on how she makes her cilantro rolls!

Ingredients:

1-2 jalapeño diced
1 red pepper diced
1 yellow onion diced
1 box chicken stock (about 4-6 cups )
1 bag of fire roasted corn
2 cans of fire roasted tomatoes
1 can of black beans
1 rotisserie chicken-cleaned off the bone and cubed

You can use whatever spices you like or you can try Brandy’s special spice mixture. Once you have throughly mixed the spices together ONLY USE 2 tablespoons for your soup. You will have extra for other dishes.

Brandy’s Spice Mix (Only use 2 tbsp.)

3 Tbsp. chilli powder
1 1/2 Tbsp. sea salt
2 Tbsp. cumin
2 Tbsp. smoked paprika
2 Tbsp. Mrs Dash southwest Chipotle
1 Tbsp. crushed chilli flakes (optional)
2 Tbsp. cayenne pepper

In a soup pot sauté the jalapenos, red pepper and yellow onion. Once the veggies are tender add the rest of your ingredients and 2 tablespoon of spice mixture. Bring the soup to a light boil and then simmer for 1 hour. While the soup is simmering Brandy always adds the juice of 1-2 limes. Seems simple right?

When you are ready to serve you can top with chips, sour cream, shredded cheese, avocado, and/or cilantro. Whatever you like.

The cilantro rolls are crescent rolls with fresh cilantro and a half a stick of Organic string cheese rolled in them. Then topped with a dash of cilantro.

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Phatphood Eating Twin Cities: The Pointe

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Phatphood Eating Twin Cities: The Pointe – Oh oh…we went and did it again. This time bar food at its finest. The Pointe in Prior Lake, MN is where we are taking this next episode of Eating Twin Cities or aka a little segment we like to call #FOODPORN that will air next week 10/28/15 on MY29 on ‘On The Fly’ with my co-eater Tony Fly. When you pull up to The Pointe you think to yourself, “this place is huge!” When you walk inside you get the same vibe, with multiple dining areas and a 200-inch screen showing life-sized sport players taking action. Let’s see if the food holds up to all of this bigness.

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The staff has a “we get up at the same time you do on the weekends” mentality, so we decided to try a few hangover items here first. Ultimate Bloody Mary ~ House infused pepper vodka and Bloody Mary mix, bacon swizzle stick with brown sugar and bourbon, a skewer with summer sausage, cheddar, pepper jack, pepperoni, green olive, pepperoncini, shrimp and a pickle.

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Great flavored Bloody, with a medium spice and good skewer choices. The bacon swizzle stick, now that’s the ‘twist’ on this Bloody to make it stand out from others. Brilliant! 10am-2pm is when they serve breakfast, and it’s definitely not an after church function. It is more like, come pick up your car from the night before cure. So you will mostly see everyone from the night before.

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Breakfast Chimi ~ House prepared cheesy hash browns, scrambled eggs, ham, bacon, mushrooms, onions and cheddar jack cheese, all wrapped in a tortilla, deep-fried and covered with queso. Served with tots, sour cream, tomatoes, red onions, their house made guacamole and salsa. 
Okay, if I had a hangover, it would easily be cured by their Ultimate Bloody Mary and this smothered goodness. Grease is the remedy and they have it here. Their guac is pretty impressive as well!

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Chicken & Beef Giant Nachos ~ House made tortilla chips, Colby jack, queso, chicken, beef, lettuce, tomatoes, red onions, black olives, jalapeños, cilantro, sour cream and house made salsa and guacamole (fresh everyday).

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When you order nachos at any restaurant, this is what you envision. Not a flat plate of chips and cheese, but a mound of gloriousness that challenges your appetite ego. Tony Fly branded this “The Nacho Eclipse.” Pretty righteous. I will get this often and I will finish it.

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Jalapeño Cheese Burger ~ Hand-patted ground beef, pepper jack cheese, jalapeños, bacon, Thai chili sauce a jalapeño and cream cheese roll, served on a brioche bun. With house made potato chips.

I found yet another local favorite. Thank you for only being 10-minutes down the road. When this was presented to us, we both were shocked to see what we assumed was an egg roll on a burger, and with Thai chili sauce!? Pretty insane, and different…and I love it! It works! It amazingly works!

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Burkey Turger ~ House ground turkey burger (bacon, carrots, onions and special seasonings) topped with Bacon Sriracha aioli, Swiss cheese, bacon, avocado and a fried egg. Served on a brioche bun with waffle fries.

This is the unhealthiest, healthiest meal I’ve encountered here thus far, but I dig it. They’ve managed to make the turkey not only taste wonderful, but to keep it extremely juicy. No dry tuger here. Plus they had me at bacon and eggs. Doesn’t that avocado look vibrant? I guess you could get it with out all of the good stuff on it and make it a more healthier option, but nah!

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Brat Burger ~ House ground sausage patty, Swiss cheese, bacon and Thai chili kraut served on a pretzel brat. Of course, with some tots.

It’s different that’s for sure. That’s what I’m into. It won’t be my go to burger, not with that jalapeño cream cheese one I just devoured here, that’s for sure. This is unique with the kraut and I love the brat patty. A super-fresh soft pretzel bun makes this a favorite for locals I’m told.

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Dagwood ~ Four slices of sourdough, warm ham, bacon, salami, pepperoni, turkey, roast beef, Swiss, white American, pepper jack, lettuce, tomato, onion and Dijon mayo.

 Gluten free? Not here. That’s damn near a loaf of bread right there.

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Just your typical Dagwood here, kind of…Only a bigger, and more impressive version. Was served with their “famous, yet not famous” cheese curds. Light, crisp and delightful they were.

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Needed a break. I am getting stretch marks as I type. Time for a refreshing Caramel Appletini, you know, to soothe this gluttony. Yup, they do these here too. This was actually really good. I feel fancy.

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Mixed Grill ~ Skewers of scallops, bacon wrapped shrimp, Szechwan chicken, garlic herb steak, pork belly and vegetables served on cilantro rice.

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Truly the healthiest dish of the night. The Pointe, on-a-stick. That pork belly was scrumptious. Generous portions once again. Scallops had a perfect sear. The two different aioli’s were terrific and paired nicely with the battered mahi mahi and the pork belly. This is a great mixed dish perfect for sharing. But just that you know the pork belly and scallops are mine.

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The Pork Skyscraper ~ two beef patties, one house made brat patty, house smoked pulled pork with Carolina BBQ sauce, bacon, Canadian bacon, bacon Sriracha aioli, Swiss, coleslaw, fried onion strings and a fried pickle. 
 This little piggy was a beast!! I’m in my zone.

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The waffle fries are literally the foundation to hold this leaning tower of meats. Ridiculous, yet proper at the same damn time. The mothership has landed right here at The Pointe in Prior Lake. I triple dog dare ya!

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Mocha Cheesecake ~ House made cheesecake with coffee grounds, coffee liqueur, chocolate sauce and whipped cream. They make a new house made cheesecake every week here. This one is pretty badass. This week is nearly half over, do the right thing. A great little slice of heaven, with a slight caffeine buzz. Yum.

So after all, the portions of the dishes served here do in fact hold up to the size of this grill/bar/venue. You can come watch your favorite sports team (this place is known as Wild central) or you can come one of the few nights a week that they have a band playing on stage. Oh, they also have pretty decent Deejays a couple times out of the month as well. All while indulging on some mighty tasty, and let’s be honest, picture worthy dishes, that are sure to impress your friends once they get a glimpse of them online. Bar food with generous portions and restaurant quality, this is a place I will frequent often. By the way, it’s family friendly, so bring the kids (free kids meal with purchase of adult entrée Sunday – Wednesday). Just get them out of there by 9pm so we can party. See you Saturday morning, after I see you Friday night.

The Pointe: 16691 South Hwy 13 West, Prior Lake, MN.

Strawberry Cheesecake Chimichangas Weve Tried It 2

Strawberry Cheesecake Chimichangas Recipe

Strawberry Cheesecake Chimichangas Weve Tried It

Strawberry Cheesecake Chimichangas Recipe: My niece and daughter decided that they wanted to do some baking yesterday and found this recipe. We are so glad they did! Crunchy, sweet, creamy and wonderful all wrapped up in a dessert burrito.

Ingredients:

6 soft flour tortillas (8 inch work best)

8 oz. cream cheese (room temperature)

1/4 cup sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

1 cup sliced strawberries

Vegetable oil-for frying

1 Tablespoon cinnamon

1/2 cup sugar

Cooking Directions:

Beat the cream cheese, sour cream, 1-tablespoon sugar and vanilla extract until creamy. Then fold in 3/4 cup of sliced strawberries. Once you have your filling mixture ready divide it evenly between the 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure your chimichangas with a toothpicks.

Chimichangas filling

Get your oil ready now. Pour 2 inches of vegetable oil in a cast iron skillet or deep sauce pan. Heat oil over medium-high heat until it reaches 360ºF.

In a shallow dish combine 1/2 cup sugar with 1-tablespoon cinnamon and set aside. Get a large plate ready for deep fried chimichangas by lining it with paper towels.

Chimichangas Frying

Fry the chimichangas until golden brown and crispy, about 3-4 minutes and flip them as needed. You can work in batches, our skillet was large enough to do all 6 at once. We really like them crispy, make sure all sides are golden brown. Transfer the chimichangas to the paper towel to collect any extra grease, and then roll them in the cinnamon and sugar mixture. Do not let chimichangas cool down before you roll them in cinnamon and sugar mixture.

Chimichangas Weve Tried It

Arrange on a plate and garnish with strawberries. You could also make some fresh whipping cream to dip the chimichangas in. So delicious!

I would love to take the credit for this amazing recipe but we found it on Just a Taste blog. Good stuff! What should we bake next? Leave us a comment below.

Pedro Night 2

Phatphood Eating Twin Cities: San Pedro Cafe

Pedro Night

Phatphood Eating Twin Cities: San Pedro Cafe – We are back at it again. Still considered a distant part of the Twin Cities, San Pedro Cafe in Hudson Wisconsin is your local destination eats to the Caribbean.

Pedro Sign

Pedro Seats

As soon as I walked in, I was captured by the vibrant colors and the sounds of Bob Marley in this modernized building that once held The First National Bank in the 1870’s. Now, a restaurant with an incredible ambiance, this historic structure offers an amazing menu with a can’t-go-wrong ordering selection.  I felt like I was on an exotic trip with the tropical aromas in the air.  I could not wait to eat the creations that Executive Chef Quinton Hammond and Sous Chef Luis Lopez were preparing. But first, let’s start off with some drinks, shall we?

Drinks San Pedro

Sugar Island Rum Punch – Fresh Orange, pineapple and mango juices shaken with Sugar Island Spiced Coconut Rums; served over ice and garnished with an orange wedge.


Caribbean at its finest. Ya mon! 
Just getting started here while waiting for the rest of the crew to arrive to film for a little segment we like to call #FOODPORN that airs weekly on “On The Fly” at 11pm on MY29.

Crews here, let’s get some more drinks flowing!

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[Left] Blackberry-Habanero Michelada ~ Sweet and Spicy? Habanero-infused vodka, fresh blackberry purée and a full bottle of Dos XX Lager, served over ice in a Tajin and salt-rimmed glass.


Move over Bloody Mary, there’s a new drink in town. Loving the infused (get use to that word here) vodka. This is a great drink to get here at San Pedro Cafe to start your day or even end your night.

[Right] Golden Margarita ~ Their famous house-made fresh-squeezed lime margarita mix with Sauza Gold Tequila, topped with Royale Montaine Orange Liqueur, served on the rocks in a salt-rimmed glass. What can I say, if you love a good margarita, then you’ll love this one.

San Pedro Shrimp

This vacation on the other side of the river is going well so far, now it’s time to try a few appetizers. I’m hungry and salivating just looking at this dish.  Jamaican Hot Pepper & Garlic Shrimp ~ Jumbo tiger Shrimp sautéed with scotch bonnet peppers, garlic, tomato, onion, allspice and lime. Served with ciabatta bread and a pina colada dipping sauce.



Pedro Shrimp

The Jamaican bath these shrimp marinade in smelled and tasted like a mild curry. Dipping the bread in the chilled coconut sauce and then adding the sautéed shrimp on the bread made for a burst of wonderful flavors in my mouth. You can eat each item individually and it’s still two excellent dishes. Perfect appetizer to share, or just pig out, who am I to judge?

san pedro scallops

Next up, and still eating off the appetizer menu…Sea Scallops & Coconut Creamed Corn ~ Fresh jumbo sea scallops, pan seared and served over tropical creamed corn, crispy bacon, hints of lime and coconut, finished with cilantro vinaigrette.


I’ve had a lot of awesome scallops in my day, and these rank up there in my top five. Perfect sear, and the creamed corn which was a dish all on it’s own. Scallops are petite, and I could’ve used more bacon (but who couldn’t?).  It’s a nice-sized dish as a whole for under $13. I think you may be impressed.

San Pedro Duck Nachos

Smoked Duck Nachos ~ Tender slices of smoked Muscovy duck breast layered with white corn chips, mozzarella cheese and Pico de Gallo, finished with tropical mango salsa and lemon habanero aioli.

Pedro Nachos


When I looked up their menu a while back, these are what caught my eye.  I have been wanting to try these for quite some time now. Wow! I would get this appetizer nightly if I could. That mango salsa works amazingly on the top of those molten cheesy chips. The smoked duck is savory, and the aioli adds the perfect amount of heat. These will be your favorite.

San Pedro Stew

On to some San Pedro Cafe Specialties. First up, 

Yucatan Pork Stew ~ Wood-smoked, hand-pulled pork shoulder simmered with potatoes, onions, peppers and tomatoes in a rich and spicy broth – served with Caribbean rice and red beans.

 Okay, this is some damn good comfort food right here. A new craving of mine on a cool day or any given Sunday. I seriously asked for a five-gallon bucket to take home. It was that good! 
Eat separate, or pour, mix, eat and smile.

San Pedro Chicken

Have you ever been to Jamaica and tried authentic jerk chicken and then came back to the states chasing that true flavor?

 Traditional Jamaican Jerk Chicken ~ Hot pepper and garlic marinated airline chicken breast rubbed with jerk spices, oven roasted and served with wood-roasted vegetables and Caribbean rice and red beans. 

It does major justice. All the true flavors are there on a cleaner piece of chicken than you would expect from a five-gallon drum grill off the streets of Negril. Very tasty. I could use another piece of chicken though.

Time for a couple more drinks to cleanse the palate.

San Pedro Cafe 1

[Left] Gin Frambuesa ~ This “unexpected” gin cocktail features Hendrick’s Gin with our fresh-squeezed lime margarita mix, raspberry syrup, and is topped with Gosling’s Ginger Beer. 
 I still feel like I’m on the islands. Refreshing.

[Right] Jalapeño Blood Orange Margarita ~ House-made, jalapeño-infused Sauza Gold Tequila with their famous margarita mix, blood orange juice, and topped with triple sec; served over ice in a salt-rimmed glass. 
Spicy good times right here.

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Time to try some desserts at this Caribbean hideaway.

  Chocolate Habanero Torte ~ A dense chocolate cake infused with just enough habanero pepper to warm the mouth, served slightly warm with chocolate sauce and fresh whipped cream.



To die for!  Slightly warm is correct, and with every bite it tasted like a fresh-out-of-the-oven delicate devilish delight. The habanero heat hits you at the end, but not enough to scare away the ones with a fear of spice. I asked if they serve these as whole cakes, and was happy to find out that they do!  Birthday hint.

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Key Lime Pie ~ A tart key lime filling in a graham cracker and candied macadamia nut crust, served with fresh whipped cream.



Okay, I’ve heard rumors about how amazing this is. It truly holds up to those rumors. To me, you had me at that crust Pedro, and it’s pretty thick. Bonus.

Dessert San Pedro Cafe 1

Anyone that knows me, knows that I will try Tres Leches cake anywhere that it is served, well, because it is my favorite. So last but not least…Tres Leches ~ Pedro’s family heirloom recipe for this traditional vanilla-scented sponge cake soaked in our signature three milk blend and topped with mounds of fresh whipped cream and seasonal berries.



We have a winner here folks. Dive-in and take a bath.  I mean, look at this beauty. Sopping wet full of milk. This is how I imagine all great things should end. They also sell these in sheets, what?!  Thank you Pedro.  Thank you.

I have a proper buzz, I am full and I do not want to leave.  If you are looking for an escape from normal restaurant fare, this is it. A destination of flavors from the Island of Ambergris Caye, San Pedro Cafe is a fabulous restaurant with an open view of the bar and kitchen (with a wood-fired oven) from anywhere in the house.  They have weekly featured dishes if for some reason you want to stray away from the signature favorites.  I still have many dishes to try here so I will definitely be back soon.  Plus I didn’t get to see the wine cellar that once was a tunnel to transfer the banks moolah!

You can catch our San Pedro Cafe review on ‘On the Fly’ MY29 on October 21st at 11pm or October 22nd at 8am.

Wingstop MN

Phatphood Eating Twin Cities: Wingstop

Wingstop Minnesota

Phatphood Eating Twin Cities: Wingstop – I Finally came to check out Wingstop. It’s another franchise that has migrated from the south and finally has landed two locations here in Minnesota. The first was over a year ago in Roseville at the Har Mar Mall. The second location opened up earlier this summer in Brooklyn Center. I’ll tell you a little more about the place below, but for now lets get to the important stuff first, them wangs!

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Korean Q – A trial run sauce here at Wingstop until the end of November. I have a feeling this will become a permanent menu sauce. Trying it out on the boneless. Very tasty with a little heat. It stands up to the name quite well. Definitely will do well.

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Cajun – Hot with a southern twist. That they are. A great dry rub here at Wingstop with a perfect amount of heat I recommend getting them on the bone-in wings only. Their dry rubs are butter based wish doesn’t sit well on the breaded boneless wings. Which is why they will never be able to sell their dry rubs alone. This is my least favorite out of their dry rubs, probably would never get again since there are two amazing ones I’d always go with.

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Lemon Pepper – A hit of citrus and black pepper. A perfect combo. These are wonderful. If you haven’t heard from Rick Ross already, these are a must get on every visit. Again, a dry rub, so only get on the bone-in wangs. My second favorite dry rub.

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Mango Habanero – Sweet and spicy collide. Another perfect combo. This use to be a test sauce that made its way onto the menu permanently. It’s a given, the heat lingers after the sweetness fades. Packs a good punch. I could use them a tad bit hotter. Tried it on Wingstop’s boneless.

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Hickory Smoked BBQ – Sweet. Smokey. Rich. Not to name drop, but this sauce reminds me of a sauce I grew up on, Ken Davis. Sorry, not sorry. This is a really good sauce that they nailed with their description. Nothing more I can write. Tried it on Wingstop’s boneless.

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Louisiana Rub – A southern mix with hints of garlic. Some may disagree, but for me, this is my favorite. It even beats out lemon pepper. It’s just a really decent dry rub with the perfect kick. I will be adding these to every future order.

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Fries – They are not basic by any means. It was recommend that I get the cheese sauce either over the fries or at least as a dipping sauce. I believe these fries stand strong just with their own secret seasoning (I asked, they wouldn’t tell me). The cheese is good, but I would recommend either their bleu cheese or ranch that are both scratch made here. I’m a huge honey mustard fan, so I was dipping away in that since they have a really good one here as well. Did I mention these are hand cut? Oh, you can also get them seasoned with their dry rub seasonings. I’ll give that a try on the next visit.

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Wingstop’s Baked Rolls – Oh my damn, these are being ordered for my Thanksgiving dinner. They are doused in butter and are amazing. Give me some pulled pork and it’s over.

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I also tried their coleslaw and potato salad. Both great sides. I did not try their veggie sticks, but I wanted fried food and I wanted it all. Plus I’m not really here to tell you what a carrot tastes like. I would go with the traditional bone-in wing on all orders. I wanted to give everything a try with every option available for review sake. Bone-in is the way to go here.

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At this Roseville location, you can enter from the parking lot or through the Har Mar Mall. It is open until Midnight every day and even though 70% of their business is call ahead carryout, they do have a 42-seat dining area with 2 TV’s with fountain soda and bottled beer. Ordering is pretty simple and self-explanatory, but the staff is knowledgeable and can break it down for you if needed. You can watch your wings being cooked and tossed with a view of the kitchen from either the ordering area or if you dine-in. They also do catering and are looking to do delivery in the future.

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If you go, tell ’em Phatphood sent ya! When you do go, or if you already have been, I’d love to hear/read what is your favorite dry rub or sauce.

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Phatphood Eating Twin Cities: D-Spot

D-Spot Review

Phatphood Eating Twin Cities: D-Spot – Sure there are quite-a-few wing joints around town. But D-Spot has more sauces, unique flavors, wing dishes that are meals in themselves, and heat levels that go to the point of requiring a 24-hour notice and a waiver. Here is just a sample of some of the goodness they serve up:

D-Spot Fries

D-Spot Fries – Jerk rub, salt, pepper, sugar and cracked fennel. Served with Harissa aioli. I seriously thought it was cinnamon and sugar on a battered fry with some sort of spice on it. Either way, these are some damn good fries that leave you guessing what is on it and wanting more. Very addicting.

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Lost In Translation – A French Mediterranean hybrid, crossing aioli’s with Spanish style chorizos and Smokey jalapeños. You pick up different aspects of mixed flavors with every bite, or you get lost in translation. To me it tasted like a pepped up honey BBQ with cream cheese and French Fries. Guess I’m very lost.

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Godzilla – Taken from the ‘Puff the Magic Dragon’ wing that is on the menu, but a little scarier and hotter. Green curry, jalapeño dry rub, grilled with lemon, coriander, cumin, chipotle aioli, salt, pepper, fried garlic, sugar and salsa pesto. Definitely can taste the curry and a good amount of heat without a long burn. Just the right touch of fire on these bad boys.

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The Spaniards Breakfast – Smoked pancetta, dehydrated pork, fried eggs, Harissa, and mixed greens. Served in a basket, but treated and eaten like a meal. This may be a breakfast dish although it is perfect for anytime of the day. Great flavors that look as good as it tastes!

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Peanut Butter & Jelly – House made peanut butter, crushed peanuts, coconut, honey, salt, pepper, sugar, grape marmalades with a hint of blueberry and Maldon sea salt. Does this work? Yes! No more sandwiches for lunch, this is a go to snack, lunch or even a great dessert wing. I’m a fan of these right here!

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At their bigger location in an Oakdale strip mall, D-Spot also serves up items such as burgers, soups, chili, and the return of a Fall favorite of mine, The Witch’s Brew! They now have a bar with local beers on tap, mainly from Big Wood Brewery. After trying several different brews, Udder Stout was an instant favorite with a milky smooth texture, hints of oats, roasted barely and chocolate. I need this in my refrigerator!

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Do keep in mind that all of these creations are made fresh-to-order and do take some time to make. Expect up to an hour wait for your order (or come after 8pm), and remember, this is not your typical wing joint…this is D-Spot. I’m told some crazy desserts are coming soon too, keep an eye out for those!

You can watch Phatphood and Tony Fly review D-Spot on ‘On the Fly’ tomorrow, October 7th on MY29 at 11pm.

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