Category Archives: BLOG


So here is the original recipe that came with the Blendtec

Blentec Tortilla Soup Recipe

I double everything to make enough for 4 or 5 people. I also add some menudo spice but once you get a feel for it you can touch it up however you want.

Here’s everything I used:

For the Broth:

500ml warm water

2 tsp Kosher Salt

2 tsp Dry Menudo Spice

2 tsp Garlic Powder

3 tsp Dash

5-10 Sprigs Cilantro

Half Block Pepper Jack Cheese

1 Large Carrot

1/2 Onion

4 Roma Tomatoes

1/2 Red Bell Pepper

1/2 Avocado

It all goes into the Blendtec and you hit the “Hot” button. CAUTION: this is twice the amount that the recipe calls for so make sure you hold the lid in place. Some liquid may still come out the top of the blender.

Pour the blender contents in a pot then add the corn, chicken and black beans. I used frozen corn, rotisserie chicken from Ralphs and a can of black beans. Add whatever else you want.

Let it simmer as long as you want but at least 15 minutes or so or until its hot

I’m sure this can be done in any juicer or blender with a puree function but I would recommend one of the newer models like Blendtec, Ninja or Vitamix.





One of our favorite places has done it again. The Canyon Sports Bar and Grill has created a wing flavor they currently are calling Lemon Pepper Wings.  Check the video to see what we think and our only questions is, does the name Lemon Pepper do it justice?

DT chops it up with Victor while he taste tests his new flavor
Victor keeping customers happy by offering the ‘Ultimate Wing Experience”


Most of the best dishes ever are indigenous and it’s not a fluke.  It’s magic.  It’s the kind of magic that happens when you combine the best local ingredients with the best locals.  Made from the same juice that binds a sports team with its fans, it’s a hit song that you listen to over and over again because you love it, and sometimes because you need it.  In short, it’s perfection wrapped in love and it usually costs around 10 bucks.  Like I said, perfection.


Now we all know about the Philly cheesesteak.  World renowned.  Simple.  Perfect.  From the city of brotherly love.  I’m not a well-traveled man but I’ve had one, or two, or ten, in Philly.  And while I won’t claim to know where the best or most famous spots are, (I always hear Pat’s and Gino’s in South Philly).  I can tell you that they are delicious and truly indigenous. Thinly shaved deli roast on an Italian loaf with provolone, onion and green bell pepper, not to mention all the other stuff you can add (I like mine with hot and sweet peppers).  It is, what they say it is!  I like to eat mine standing up so I can sway back and forth to the sweet tunes emanating from my soul.


Another indigenous dish that hits the gong is the underrated, understated, and at times, completely overlooked, SD adobada taco. While SD taco shops are known for their carne asada burritos and rolled taco specials, the adobada taco is the loco local vocal. Pork marinated in red chili sauce placed on a corn tortilla with cilantro and chopped onion, with a splash of red salsa and a squeeze of lime? Shiiiiiiii. I have to sit down when I eat these so I can manage the lime and salsa, but best believe that under the table, the running man is in full effect, minus the pants. Waddup Hammer!

So mash those up and you end up with… The Southern Cali PChilly Cheese Steak


So here’s the mash up:

1. The most obvious, we’ll swap the shaved deli roast with adobada pork

2. We’ll saute’ some white onions and throw in some red bell pepper for the green.

3. Add them together and add some monterey jack or fontina cheese and leave out the provolone (or cheese wiz)

dsc_0162-small4. Put it on a bolillo or French roll instead of Italian

5. Then add some crushed Chili Frito’s for a little texture
and… Boom!

What do you think?

What you would add or take away?

By Dave for MFC

Edited by DiBH


Now if you mention Brazil and BBQ in a conversation with my immediate group of “proud-to-be cavemen”, you might be bombarded with a series of semi-coherent,  almost jolly, neanderthal-type grunts, followed by stomach rubbing as they descend into an nostalgic trance reminiscing over their last visit to an all-you-can-eat Brazilian Steakhouse. And it’s hard to argue with a true MANFOODie about all-you-can-eat-meat. But here I go, and it’s a simple one: Quality over Quantity.


While many all-you-can-eat Brazilian Steakhouses in SD offer a variety of authentic Brazilian BBQ, you’ve probably never had your meat cooked to order.  Enter – Boca Boa – loosely translated as “Good Mouth”, and serving, among many other things: elevated Brazilian street food. And if you don’t stop to ponder the concept, which I’m sure has been around for a while, you may just miss out on how wonderful a thing it is. Elevated street food. It’s like the girl-next-door going away to college and coming back Beyoncé; then confessing her love for you. Beautiful, tasty and convenient, and it’s waiting for you at the Otay Ranch Town Center Farmers Market every Tuesday from 4-8 p.m.


Now I’m not a farmers market critic, and I can’t say I’ve sampled products from any of the other farmers there, but blame that on Alex and Kamile for making a skewer trifecta of beef, chicken and sausage that has me stuck on stupid (a style referred to as churrasquinho, “little BBQ,” and espetinhos, “individual skewers”) . It’s the fresh ingredients, the beef cooked to order, the flavor of a 24-hour brine grilled over natural charcoal, which is the signature of true Brazilian BBQ. Put all that over seasoned black beans and rice and your done, son! And with some bite sized desserts for the road, they almost forgot to mention that their menu is much more extensive than what they display at the farmers market. Don’t take my word for it, look ‘em up ppl! @bocaboasd


Alex (that lucky dawg), originally from Tuscan, AZ met Kamile while she was visiting San Diego, from Porto Alegre, Brazil to study English. And let’s face it, nothing is more powerful than the love and support of the right woman, and in Alex’s case, it completed the cipher, leading to his 2012 move to Brazil where he fell in love with the culture and the cuisine. And lucky for us, Alex and Kamile are back promoting their brand of Brazilian cuisine to the world through the most beautifulest city in the world, offering catering services with a specialized Brazilian menu based on the customer’s likes and dislikes. So if you’re looking for a change of pace at your next function, surprise your guests with a personalized Brazilian feast.




“I think it’s important for people to know that Brazil is a cultural melting pot just like the U.S. with culinary influences from all over the world, and our goal is to expose that to San Diego.” Alex Schroyer – Boca Boa.


By Dave for MFC

Edited by Di Bassey-Harmon


Chicken and Waffles = Sweet and Savory; a combo that has G-Spot-Like-characteristics. Meaning, either you’re in the general vicinity and its better than nothing; or you hit the gong. And as we all know, hitting the gong takes time, trial and error and the most dreaded of all – feedback. But once you hit it, it pays, and although cliche, it can be the gift that keeps on giving. And if we’re still talking food, I guess you can say, as I walk up to the joint, I’m expecting good, but hoping for a gong, but aren’t we all:


As we approach the spot, it is 15 minutes till open on a Saturday morning and the CEO has just jumped in his all white sedan preparing to exit. As he closed the door, instead of making his escape (as I’m sure he is a busy man) he rolled the window down to greet me and let me know they would be serving me shortly. I wasn’t expecting that. Seconds later a gentleman in braids, wearing an apron destroyed by batter repeated the same sentiment as he and his coworker set up the outside seating area. “What is this?” I asked myself. True customer service that comes from pride in your work and confidence in your product? No script. Straight from the corazon. I’m comfortable now and ready to eat. Thanks for that.

Now we eat.


And on the menu: A MANFOOD order of wings and fries, a breast  (white meat) waffle combo and a leg and thigh (dark meat) waffle combo. That’s it. That’s all we need. If the sides make or break it for you, check your front pocket and see if your man card is still in there. If not check your wife’s purse or your mama’s mailbox.

In the words of DT “Got Roscoes beat, but not by a wide margin.” That should mean something to most of you. For the rest who haven’t yet hopped aboard the chicken and waffles train; it was smackin! And yes, i hear a gong resonating somewhere between my heart, soul and stomach. While the look of this place is fast food, the flavor and feel is restaurant. A proud, tasty, non greasy, chicken and waffles lovin’, restaurant. Definitely a great place to visit. See below for the particulars.


PPP (Price Per Portion) = 4 out of 5

For the meal I described (the leg and thigh combo didn’t make the pic) we are talking about 30 bucks. That’s feeding 3 regular size ppl for 10/pp. Good value considering the food is quality.

A (Accessibility) = 5 out of 5

Whether your coming or going this spots right off the I-5 and National ave and you can see the strip mall as you exit the freeway. Parking may be an issue on heavy traffic days but you can take it to the house or hop right back on the 5 and keep it moving without an issue or a tissue.

F (Food) = 5 out of 5

The food was good bro.

I (The Itus) = 4 out of 5

I came home and took a brief nap and was up and running in about 30 minutes. It was not as heavy as it looks but some of you over do it with the butter and the syrup so take that into consideration.

O (Overall) = 4.5 out of 5


MFC out.




Whether you look forward to the perfect piece of sashimi or eat the edges off of a peanut butter and jelly sandwich just to savor the center, you probably have a perfect bite that you love whether you realize it or not. I have a few, like a perfectly stacked nacho with all of my favorite topping in total and complete unison with each other. Or how about that chunk of meat on the top of a baby back rib that seems to float over the bone and fat, with the perfect amount of bark and seasoning, begging you to bite it before is slides of onto the floor. I could go on and on but I won’t. Instead I’ll ask you, what is your perfect bite?



If you dare, google “BBQ Sauce” and you may find that what you thought was a standard condiment akin to ketchup, mustard and Louisiana hot sauce, is really more of a “foodie compass” that might help one navigate through the ever so complex, underground world of American BBQ. Traveling around the Midwest thinking BBQ sauce is something you pull off your local supermarket shelf is like traveling all of South America expecting everyone to speak the same Spanish you learned in the 9th grade. As there are many dialects to each language, there are many sauces to each BBQ, and some may or may not resemble the others. In fact, the difference in sauce, and how it is used, may distinguish one BBQ region from another, which could be as far apart as Texas and Tennessee or as close together as the east and west regions of North Carolina. It’s a big deal to the connoisseur and a worthwhile study to an aspiring grill master. But to most, it’s just a tasty finishing touch to put on that meat you just took off the grill. Now imagine, you just took some meat off the grill and realize you have no BBQ sauce on deck. You can send someone on a run which these days is no less than a 30 minute round trip which could wind up in more beer and no BBQ sauce. Or, you can get creative and make your own. Lets get creative!

Although there are many styles of BBQ sauces that are made in a number of different ways, there are, for the most part, two bases that are most comonly used – Ketchup and Vinegar. So the first thing you want to do is decide whether or not you want your sauce to be thick or thin, sweet or tangy, and whether you will be smothering or dipping. Once you get an idea of want you want grab these four things that you should have in your kitchen: Ketchup, Vinegar (apple cider if you have it), Worcestershire sauce and Syrup. Also if you have it, grab some mustard and dry spices you like (garlic powder, pepper, paprika, etc.) and consider this quick guide:

Ketchup based = Sweet with your desired tanginess and thickness

Vinegar based = Tangy and thin with your desired sweetness

For a ketchup based BBQ sauce (which is the most commonly store bought BBQ sauce) fill a mixing bowl or Tupperware with about a cup of ketchup. Add about a 1/3 cup of vinegar, 1/3 cup of the W, and 1/3 cup of Syrup (or molasses if you have it), mix it up and then taste. Add more syrup if you want more sweet and thick, add more vinegar if you want more tangy and thin, add more of the W if you want more sweet and thin. Keep tasting as you go and if you get the right flavor but need more thickness – add more ketchup. And don’t worry, you can always correct to much of one thing with more of another so long as you don’t run out. Now once you get the sweet, tangy and texture right, add some dry spices or mustard to give it that final punch.

For a vinegar based BBQ sauce (which is uncommonly store bought), start with about a cup of vinegar, then add your dry spices. Once you get the flavor you like start adding your ketchup, and or the W to balance out the tangy. Then add dry spices to finish it off.

And there you have it. Play around with it on your own time until you find a combination that works for you and then surprise your friends one day when you are conveniently out of BBQ sauce and whip up your own in 5 minutes. You’ll be remembered for ever and will definitely get the nod for BBQ creativity!

Tip: Use the same combination of dry spices that you used to season your grilled meat. Store bought rubs are good or just make you own. Here is a link to a good started kit:

Watch me make a great BBQ sauce from scratch: