Archives for June 2015

Portland Penny Diner Happy Hour

June 29, 2015 by Pechluck 10 Comments

I’ve been a fan of the breakfast/lunch at Portland Penny Diner for a while – see my post here – but they were only open 7 – 3 PM on weekdays. Curses! But now recently the PPD has extended their hours now to be open 4 – 11 PM midnight on Fri Sat), including a happy hour from 4 – 6 PM every day (Mon – Sat – they are closed Sunday). Yay! So here’s a look at the Portland Penny Diner Happy Hour and their evening menu.

The photos are from several visits, varying from a complimentary Open House event I attended where I was able to sample bites from the food and drink, as well as follow-up visits on my own dime.

With eight cocktails on tap, as well as two wine and four beer taps, Portland Penny Diner can satiate your thirst quickly. Barman Tony Gurdian has crafted a great list of balanced cocktails that he makes in small batches so they are always fresh and balanced (and are only $5 at happy hour!).

There is also always a new daily punch just $5 all day every day until it’s out. One visit the punch was pisco, maraschino, darjeeling tea, lemon, oleo and prosecco. The one I tried below was composed with Dickel White Whiskey, rum, Cointreau, lemon, oleo and Montucky lager.

Don’t worry – those plastic cups are just free sample tastes at an Open House. Here they are compared to the actual size of the drinks I paid for later!

I was most interested in a new section of the menu called Short Orders, which include are a shot with a paired item (another drink or food snack).

Whiskey & Beer Back
Tequila & Verdita. The idea of this was first created when Top Chef alums Chef Doug Adams and Chef Katsuji Tanabe collaborated at a dinner, and their bro love continues on with this Short Order menu item.
Pisco & Grilled Pineapple with Espelette, Pisco is a bit like brancy and comes from South America, thus the pairing here. Espelette is the slightly spicy pepper you see on top of the grilled pineapple,
Cachaca and Pickled Strawberry. Cachaca is akin to a Brazilian rum.

My food and drink adventure rule is always if I see something on the menu that I’ve never seen before or don’t usually see – that’s where the delicious adventure lies.

Portland Penny Diner Evening Food Menu is a collaboration between Vitaly Paley and Doug Adams includes a few soups and salads, including this tomato soup with crouton and basil (pictured is a sample that was passed at an Open House, not an actual full order).

Then there are Fry Bread Tacos, varying from filled with house smoked pastrami, or soy braised pork belly, or my personal favorite the Hangtown Fry Taco with fried oysters, eggs, bacon and spicy mayo.

Sample of the House Smoked Pastrami Taco with russian dressing, swiss cheese, and sauerkraut and the full order of Hangtown Fry Taco with fried oysters, eggs, bacon and spicy mayo

For something a bit more familiar, there are single or double burgers with secret sauce and for vegetarians, a super flavorful Falafel Burger. The double burger (called the Deluxe Burger) is only $8 at happy hour (the regular PPD burger is $7 and not a HH special) so splurge on a double patty between 4-6. If you’d like, the burgers come on their own so order waffle fries, sweet potato fries… or Disco Fries (with gravy, pastrami, swiss, cheddar).

Above you see sample of the and also the Falafel Burger with feta, red onion, tzatziki, cucumber, tomato, iceberg, harissa and the full Deluxe Burger with two patties, bacon, secret sauce, white onions, American cheese, iceberg lettuce, bread and butter pickles

More substantial PPD Plates include Buttermilk Fried Chicken with mashed potatoes and gravy, Blackened Trout, or a Penny Pincher special that changes. I’ve seen the Penny Pincher vary from a Pork Taco Salad to Breakfast Chicken Hash, or check the chalkboard.

Who knows, you may run into either or both of these celebrity chefs (you see chef Douggie making his chicken back there? Another time chef Vitaly Paley was just sitting outside having a beer!). For photos of some of the chicken or trout plates, visit my blogger friend Marlynn at Urban Bliss Life and see her post on Portland Penny Diner!

Above Portland Penny Diner Fried Chicken, from Executive Chef Doug Adams (this is a sample, not the actual plate you get from ordering as that comes with mashed potatoes and gravy)

If you get a chance to try Portland Penny Diner, definitely get a fry taco, and maybe share the fried chicken, and try a draft cocktail or a short order!

Have you ever had fry bread, or a fry bread taco? What do you think of the offerings of Portland Penny Diner, have you checked out the evening hours yet?

Disclosure: Although many of the sample drinks and dishes you have seen were from an “open house” they had their first week or so of their evening hours that was open to media and the public, I returned other times and paid for full cocktails and these Short Orders as my own drink adventure.

Filed Under: Cocktails, Food and Drink, Restaurant Review, Sponsored Post Tagged With: Cachaca and Pickled Strawberry, craft cocktails, Daily Punch, Dickel Punch, draft cocktails, Hangtown Fry Taco, happy hour, House Smoked Pastrami Taco, PDX Cocktails, Pisco & Grilled Pineapple with Espelette, Portland Penny Diner, Portland Penny Diner cocktails, Portland Penny Diner Deluxe Burger, Portland Penny Diner drinks, Portland Penny Diner evening menu, Portland Penny Diner Happy Hour, Portland Penny Diner happy hour burger, PPD, PPD Deluxe Burger, PPD Happy Hour, PPD Punch, sample cocktails, Short Order drink, Short Orders, Tequila & Verdita, Tony Gurdian, White Whiskey Punch

SALT FIRE WATER with Jacobsen Salt Co and Ivan Ramen + Lang Baan

June 26, 2015 by Pechluck 5 Comments

Ben Jacobsen has a big heart that wants to share deliciousness with anyone he can. First, he created the incredible finishing salts that are the products Jacobsen Salt Co and which elevate food all over the world. He brought artisan salt to the attention of the US chefs and American consumers. For that, we already owe him a great debt. Once you taste the hand harvested pure flake sea salt from the Oregon Coast, and all the possible flavors infused in salt, you can never look back.
The incredible finishing salts that are the products of Ben Jacobsen and Jacobsen Salt Co and which elevate food all over the world.

It’s like that point in your childhood that you step up from American cheese to real cheese. Suddenly, this whole world you can’t believe you were missing out on has been opened up to you, full of so much possibility. Thank goodness he had the patience and fortitude to work through the messy experimental two years to figure out how to harvest salt (the first since Lewis and Clark to harvest it in the Northwest in the 1800s!) and sampling up and down the coast to find the best sea area (Netarts Bay).

Now probably the most famous artisan salt producer in the United States, Ben didn’t stop there. With the old original salt trailer, he dreamed of salvaging it to create a communal table that people would gather warmly like a family to celebrate good food, good drink, and community. Partnering with Williams-Sonoma Open Kitchen (who believed in his salts to bring it from a Northwest secret to a national offering) and with Ingredient Sponsor New Seasons Market (they were the first to turn his hobby into a business by ordering his salt), thus was born the Jacobsen Salt Co.’s SALT FIRE WATER series. The original pallet is indeed part of the table we gather at (it’s the lighter brown wood in the middle below).
The dining table inside Jacobsen Salt Co. headquarters for the Salt Fire Water dinner series. The middle light brown portion is the original old original salt trailer he used when he first started. Ben Jacobsen dreamed of salvaging it to create a communal table that people would gather warmly like a family and enjoy incredible food - thus the Salt Fire Water dinner series The dining table inside Jacobsen Salt Co. headquarters for the Salt Fire Water dinner series. The middle light brown portion is the original old original salt trailer he used when he first started. Ben Jacobsen dreamed of salvaging it to create a communal table that people would gather warmly like a family and enjoy incredible food - thus the Salt Fire Water dinner series

I attended the third dinner of the 2015 series, which once again paired a Visiting Chef from another city with a local Portland Chef. The first dinner in April featured Chefs Nick Balla and Cortney Burns of Bar Tartine San Francisco + local Chefs Greg and Gabi Denton of Ox to work together to create a shared experience while still maintaining their distinctive food perspectives – similar to what this third dinner was. Then the second one in May was a PDX locals collaboration with Chef Jaret Foster of Foster’s Craft Cooking and Chef Kristen Murray of MÅURICE. They joined forces to create a Calcotada Dinner – a Catalonian celebration of the Calcot, a very special variety of onion that is fire-roasted, dipped in romesco sauce and eaten with one’s hands. You can see more incredible photos of this dinner experience at fellow blogger Aubrie at Portland Oregon Food Photographer , and Meredith blogging at Martha Chartreuse.

That time when we torched 40 dozen calcot and15 pounds of asparagus @jacobsensaltco and followed it up with gigantic pans of chorizo,clam & white bean stew. Thank you everyone who made it out to our 2015 Calcotada. It was utter pleasure to have you around our fire. #fosterscraftcooking #pdxeats #Calcotada #saltfirewater #pdxfood #pdxevents #eeeeeats #feedfeed #thekitchn #f52grams #lifeandthyme

A photo posted by Jaret Foster (@pdxoystersocial) on May 4, 2015 at 9:21pm PDT

My dinner brought together Ivan Orkin of Ivan Ramen of New York and Japan (his first time in Portland! Come back again please!) and the man behind the hard to get into (reservations are out at November) worst kept “secret” restaurant in Portland, Earl Nissom of Lang Baan.
The table setting for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented Williams Sonoma and New Seasons

Wines were poured from Brooks Winery throughout the evening.
Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

And now, the recap of the Salt Fire Water dinner with Ivan Ramen + Lang Baan:
The menu for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons Wines provided by Brooks Winery for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

First course

We started with a First course of passed hors d’oeuvres while all the guests trickled in and mingled together.
The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Those Bites included this Braised Beef Tongue with Dashi + Beef Broth and Scallion by Ivan Ramen. This is a house specialty that he serves at the Ivan Ramen location dinner menu at 25 Clinton in New York, and for this event he served it in shot glasses. It’s probably a lot more convenient to eat in a bowl then as an appetizer like this as I tried to shake the beef from the bottom.
Braised Beef Tongue with Dashi + Beef Broth and Scallion by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

The Daikon XO with Dried Shrimp and Scallop Chili Oil by Ivan Ramen is also available as a starter at the Ivan Ramen location for both lunch and dinner – you should definitely keep that in mind if you visit NY because I probably could have enjoyed a dozen spoons of these.

Lang Baan’s Earl Nissom’s spoon was Sweet Sticky Rice with Sun-dried Mud Fish, Fried Shallot, Kaffir Lime. This is a prefect representation of Thai food with it’s balance of bold flavors of salty, sweet, savory, sour, a little funky… all together in one bite.

Next from Lang Baan was Salt-baked Red Tilapia with Rice Noodles, Little Gem Lettuces and Dill.

My favorite of the three offerings from Lang Baan though were these spicy Northern Thai Lamb Tartare with Avocado and Belgian Endive, though maybe my bias towards spicy food and particularly Northern Thai food is influencing me with this choice.

Second course

Matthew Domingo, our Master of Dinner I’ll call him, gently herded us to the tables for the next four courses. You can see Ben Jacobsen and Ivan Orkin surveying the guests by that entrance to the William Sonoma Open Kitchen, perhaps talking about future plans for another get together of deliciousness…?
The mingling of guests while enjoying a glass of Brooks Winery white during the First course of passed hors d'oeuvres at the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

As we were seated, Brooks Winery’s Runaway Red was poured.
Wines provided by Brooks Winery (here Runaway Red) for the Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan, presented by Williams Sonoma and New Seasons

The Second course was by Ivan Ramen, and was a dish of incredible Mushrooms Casino with King Oyster Mushrooms, Baby Clams, Bacon, and Crispy Panko. I even liked the fact that we were eating these with the chopsticks as it forced us to really taste the components slowly rather than just shoveling it all in with a spoon like a food drug. Thankfully I or you can get the fix on again at Ivan Ramen’s dinner menu in NY.

Third course

For the Third course, Lang Baan was passed the baton and served a dish of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice. The Duck was sooo tender and smoky, the curry was a mix of peanut and spiciness that leaned on the side of a massamun mashed up but with deeper savoryness and heat like a red curry that could be calmed by the sweetness of the coconut rice.
Third course of Bee Local Smoked Honey Duck Curry with Cherry Tomato, Potatoes, Onion, Basil, Shallot and Coconut Rice by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Fourth course

The baton is back to Ivan Ramen, who presented a cold ramen (available at both Ivan Ramen and Ivan Ramen Slurp Shop in New York) in the form of Cold Lemon Shio Dashi Ramen with roasted tomato, Jacobsen Sea Salt, Toasted Rye Noodle, Dungeness Crab, and Scallion Oil.
Fourth course of Cold Lemon Shio Dashi Ramen with roasted tomato, Jacobsen Sea Salt, Toasted Rye Noodle, Dungeness Crab, and Scallion Oil by Ivan Ramen for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

Fifth course

I know many of us were wondering about the dessert listed, as it seemed like a really bizarre combination. Well, trust in Lang Baan and Earl Nissom to show us that Coconut Ice Cream with Corn Salad, Jacobsen Vanilla Salt, Purple Rice, Strawberry, Peanut, and Jackfruit is a perfect combination of textures and a worthy dessert for such a memorable meal.
Fifth course of Coconut Ice Cream with Corn Salad, Jacbosen Vanilla Salt, Purple Rice, Strawberry, Peanut, and Jackfruit by Lang Baan for Jacobsen Salt Co Salt Fire Water dinner #3 with Ivan Ramen + Lang Baan

For more photos, check out the Williams Sonoma blog entry for #SaltFireWater Dinner with Ivan Ramen + Lang Baan or search the hashtag #SaltFireWater on Instagram!

To sign up for future SALT FIRE WATER Feasts – click to the Jacobsen Salt Co Eventbrite Ticket site. The next one is a bargain I think on July 12 – “Eclade de Moules” – a French tradition of roasting fresh mussels with pine boughs and then eating then with one’s hands that will take place just outside the Jacobsen Salt Co. Headquarters at 602 SE Salmon St.

The $55 includes a wine happy hour, the feasting with the roasted fresh mussels, and then going inside for a communal buffet featuring Foster’s Craft Cooking as well as live music, a photo booth, and Oregon craft beer & wine. There will be two seatings, and tickets to the experience are limited to 100 people.

Menu details include

Fire-roasted mussels with good olive oil, Jacobsen sea salt and Ken’s Artisan Bread
Summer’s Ratatouille Gratin
Pissaladiere
Northwest Nicoise Salad
Cherry Clafouti

If the Calcotado dinner looked amazeballs to you, here’s you second chance for a similar experience!

What do you think of the dishes by Ivan and Earl – what do you think would have been your favorite?

Filed Under: Food and Drink, Portland Highlights Tagged With: #SaltFireWater, and Jackfruit, Baby Clams, bacon, Basil, Bee Local, Bee Local Smoked Honey Duck Curry with Cherry Tomato, Braised Beef Tongue with Dashi + Beef Broth and Scallion, Brooks Winery, Coconut Ice Cream with Corn Salad, Cold Lemon Shio Dashi Ramen with roasted tomato, Daikon XO wtih Dried Shrimp and Scallop Chili Oil, dungeness crab, Earl Nissom, Fried Shallot, ivan Orkin, Ivan Ramen, Ivan Ramen + Lang Baan, Jacbosen Vanilla Salt, Jacobsen Salt Co, Jacobsen Salt Co dinner series, Jacobsen Sea Salt, Kaffir Lime, Laang Baan PDX, Lang Baan, Little Gem Lettuces and Dill, Mushrooms Casino with King Oyster Mushrooms, New Seasons Market, Northern Thai Lamb Tartare with Avocado and Belgian Endive, Onion, Peanut, potatoes, Purple Rice, Ramen junkie, Salt Fire Water Dinner, Salt Fire Water dinner #3, Salt-baked Red Tilapia with Rice Noodles, Shallot and Coconut Rice, strawberry, Sweet Sticky Rice with Sun-dried Mud Fish, Toasted Rye Noodle, Williams Sonoma

Renata – First Look

June 19, 2015 by Pechluck 13 Comments

You may have seen that yesterday that the Oregonian, besides publishing a huge list of Portland’s 101 Best Restaurants, also named the 3 top restaurant awards for 2015. They dubbed Xico Cuisine of the Year, and Kachka the 2015 Rising Star Restaurant. And then, in a ballsy and perhaps purposely controversial move (and therefore generating lots of buzz and chatter and readership, which probably is half the point of the article anyway rather than just providing information), named 2015 Restaurant of the Year as Renata, who has only been officially open since the beginning of June (soft opening for a couple weeks before that).
Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these Renata patio to restaurant interior, bridged by the wide open sliding window/doors

I myself have still been deliberately waiting to write on what I think of Renata. I had eagerly been anticipating the opening of Renata back when it was still pop-up Project Grace, and so far had an opportunity to visit Renata a few times already. But, I was waiting to see what Renata would really be like when the rubber meets the road… and now with this announcement their test of execution of kitchen and service has been quickly accelerated. You will want to make reservations – they accept OpenTable Renata if you are trying to go now given the new buzz.

The dining space at Renata is airy and open. There are some tables of 2, and then these “Y” tables that can accommodate in different configurations larger parties or partially communal eating. It reminds me of restaurants I’ve seen in LA, where there is a bit of see and be seen to the dining scene .

Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

On one visit I would take turns gazing lovingly on the food, paying attention to my dining companion, and glancing over to see what Andy Ricker at one table and Jeffrey Morgenthaler at a different table were eating and drinking while also being charmed watching the children of owners Nick and Sandra Arnerich eat at a counter with Sandra’s mother – 3 generations enjoying Renata. My visit on May 27 was also the same day Stephanie Yao Long took all those photos you saw accompanying the article announcing Renata as 2015 Restaurant of the Year so I got to watch that as well – I assumed it was for their “First Look” article (yes, I’m totally in a few of those photos).

And, Renata has a fabulous patio, if you are prepared for dealing with no shade on a cloudless day. Since this photo they have added one large patio umbrella in the middle so you still get lots of sun.
A look at Renata from their small parking lot, facing their patio Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

I appreciate how the bar faces windows, and most of all, not only do they have purse hooks under the counter but also outlets to charge your phone if you have your power cord handy! Thank you for your thoughtfulness, thank you.
Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord.

The back away from the patio has mirrors, making the interior seem more spacious, and the whole restaurant fills with light thanks to the floor to ceiling windows/door. The wall between the patio and the restaurant are door panels that Renata can choose to open to let the breeze in, if they wish to, so the entire patio and restaurant can become one flowing space.
Renata patio to restaurant interior, bridged by the wide open sliding window/doors

The patio is going to make this such an attractive al fresco ~~lunch~~ and dinner spot this summer and however long the weather cooperates until the rain comes. They canceled plans for now to host lunch service given how busy they are after the press
Renata patio Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon; Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments; Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

I don’t want to really review them until they have been open a bit longer, but thought I’d share the food photos at least to entice you… and to maybe explain why Michael Russell named them Restaurant of the Year, even though there is barely any write up out there on them yet.

The menu is divided into small plates which are in a box to the right side of the daily printed menu, with a section for Stuzzi or Bites, Tavola or Boards, and Antipasti. Next, in the main eating ring are half a dozen Primi Pasta dishes, a handful of Hearth/Grill dishes and Forni/Oven pizza dishes from their brick oven, and a couple Contorni/Sides.
Menu on May 27 2015 for Renata

There is also a bar menu that doesn’t even capture the creativity tempered by incredible balance that is coming out. For instance, here is the cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger. I loved taking sips of the sweet and sour beverage and then little bites of the spicy ginger.
Renata cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger

Here is the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt. I was not expecting and loved the touch of the melon ball with a mint skewered in it.
Renata cocktail of the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt

On the slightly stronger sipping side but just as delightful as the Sicilian Advantage is this Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda. You can use the spoon to take a little taste of the sorbet before it melts and becomes a contribution to the drink profile.
Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda

Renata cocktail version of a flip called The Prince with bank’s 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg

Or go classic and citrus with this cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture
Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

From the Stuzzi or Bites section, the Radish Crudite with whipped lardo which has turned into other crudite/vegetable options based on what they desire to serve.
From Stuzzi section at Renata, the Radish Crudite with whipped lardo

The Crispy Trotters with Salmoriglio and Calabrian chili was a perfect mix of crispy and soft and disappeared quickly. Don’t be scared off by the trotters in the name, you might be able to trick your dining companion (I was sorely tempted) if you do not explain what trotters really are.
From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili

For something lighter if the day is hot, consider the Crostini with sheep milk ricotta, bottarga, and lemon or whatever crostini they are serving.
Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon

My bread recommendation would be though from the Tavola or Boards section, where you should order the Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote. Make sure you ask if they have the porcini butter, because that alone makes this worth the price.
From the Tavola section at Renata, Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote

Also from this section is the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments, which is pretty substantial and that melt in your mouth meat needs to be shared.
Renata Menu selection of the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments is pretty substantial

From the Antipasti section, Smoked King Salmon with spring vegetables, rye crumble and salsa verde. This dish updates based on what is fresh, so on another visit the Smoked King Salmon was accompanied by beets, horseradish, blackberries and pistachios instead, and another visit showed raspberries instead of blackberries.
From the Antipasti section of the Renata menu, Smoked King Salmon with spring vegetables, rye crumble and salsa verde

From the Primi section, the pasta types change often, though there is usually a cavatelli, tagliatelli, toasted flour paccheri, squid ink chitarra, and agnolotti. On one visit, I had this Carrot Top Cavatelli with lamb sugo and morels. On another visit, the Carrot Top Cavatelli now had lamb sugo, AHD why, and morels.
From the Primi section, the Carrot Top Cavatelli with lamb sugo and morels

The Isabelli Scarpinocc is a signature dish here, here with porcini mushrooms and pine nuts is perfect. You will want to carefully consider and appreciate each perfect pasta parcel of deliciousness – don’t rush through the dish. It’s not going to be a family style Italian heaping dish – the serving is exactly that of a primi, to be enjoyed but not fill you completely so that you can’t get to the mains.
Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata

No photograph, but the Squid Ink Chitarra is another recommended pasta dish, a little scary looking with its dark inky bowl of shadows, but bursting with layers of flavors (the version I tried included salumi cotto, clams, and English peas). If you see an unusual pasta combo, take the plunge (for instance, below the Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts). Matthew Sigler is making magic with all the pastas, no matter what they are. YOU MUST ORDER A PASTA! MUST!

From the Forno section, Cavalo Nero pizza with sausage, pecorino and green garlic was tasty, but I can’t say it currently ranking among the top 10 in Portland – only time will tell what they can do.
From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic

I’ve only had one grill/mains. At almost $30, they were pretty pricey and getting the smaller dishes and pastas seemed like a better value – the exception I made was for the Beef Tagliata with radish, nasturtium pesto, and turnip puree. I had read they had purchased a whole cow, so I was anticipating when it would finish aging and be ready for a dish. That meat was melt in your mouth.
From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip puree and side of sauteed turnips and greens with chili and lemon

Also not photographed or ordered were the Ancient Heritage Dairy cheese plate – I’ve had AHD cheeses for many years from the Portland Farmers Market at PSU on Sat, and am so excited to see them being able to create more in the same building housing Renata. You can peek into the windows to see the production facility that rivals the viewing station at the Seattle Pike Place Market Beecher’s Cheese storefront – I hope that the other storefront I see still in progress will house easy access to some of the AHD cheese as well as Alma Chocolate in that last retail space.
Production area for cheeses of Ancient Heritage Dairy

The private dining room for Renata lets you look at some of that delicious cheese on one side of the wall!

Dessert, particularly the gelatos, are a surprise of flavors. For instance, here a scoop of Sourdough cherry jam with lovage and one scoop of AHD Whey Sorbetto. Other options I’ve seen include Malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread. Don’t be afraid of anything at Renata, it may blow your mind

Dessert from Renata PDX of Gelato, here a scoop of Sourdough cherry jam and one scoop of AHD Whey Sorbetto. Other options I've seen include malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread

Dessert of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle was light and easily sharable.
Dessert from Renata PDX of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle

And then, here are these adorable mini cookies that came with the check for a sweet goodbye from Renata
Salted chocolate chip cookies with whey that came with the check at Renata

All what you saw above was not during any visit where Renata was at capacity, so my meals were leisurely. The service as among the best I have seen in most restaurants, where each staff member feels responsible to make your experience the best it can be. There’s no asking for something and the staff member says they’ll go get your server. If they see a dish is empty, or your water glass only half full, they will take the initiative to clear your table, to get a pitcher to refill your glass, to ask make eye contact to see if you need anything but otherwise continue their watchful stroll looking where to help.

In Portland, it’s not often I see this attentiveness but yet unobtrusiveness. At the same time, I was never there on a Fri or Sat night when the restaurant was bustling – part of the reason why this is not yet a review. But, I can see what the Oregonian saw – the incredible potential where all Renata needs to do is continue to be at this level – to earn Restaurant of the Year. Ever since my first visit I’ve mentioned Renata to anyone looking for a recommendation – the starters and pastas and cocktails I’ve experienced thus far have me crushing on Renata pretty hard.

What items seemed interesting to you from the Renata menu? What do you think of a restaurant not yet 1 month old being named 2015 Restaurant of the Year? If you want to go, make sure you make reservations!

Filed Under: Cocktails, Food and Drink, Restaurant Review Tagged With: and lemon, and turnip puree, aperol ice cream, Beef Tagliata with radish, Board of Salumi, bottarga, bread basket, Carrot Top Cavatelli with lamb sugo and morels, Cavalo Nero, coppa di testa, Crispy Trotters with Salmoriglio and Calabrian chili, Crostini with sheep milk ricotta, drink portland, duck giblets and pine nuts, foccacia, Fortune Teller cocktail, honey, mushroom whipped butter, nasturtium pesto, Nights in Cabiria, olive compote, Olive Oil Cake with Lambrusco zabaglione, Pane basket, pdx cocktail, PDX Drinks, porcini butter, Porcini Mushroom Tajarin from Renata with brown butter, porcini whipped butter, pork terrina, portland cocktail, prosciutto cotto, pugliese, Radish Crudite, Radish with lardo, Renata, Renata PDX, Renata Portland, Renata Review, Review of Renata Portland, Sicilian Advantage cocktail, Smoked King Salmon appetizer, Smoked King Salmon with spring vegetables and rye crumble and salsa verde, strawberries and almond brittle, The Prince cocktail, tomato panettone, Trevi Fountain cocktail

Brownies topped with Potato Chips

June 15, 2015 by Pechluck 12 Comments

I don’t really know what to say that doesn’t already seem obvious from the recipe title – chocolate and salt are amazing together. I don’t know how many years people have been sprinkling salt on chocolate chip cookies or chocolate bars. I’ve seen recipes and photos of brownies that have a topping of potato chips, but I never made them… until now.
Potato chip topped brownies recipe with rich chocolate brownie and the salty crunch of potato chips

The first time I made these, I did it with chips also in the brownie mix based on this Thrilllist recipe for Potato Chip Brownies– but nope. I didn’t like them because the chips inside the brownie turn out chewy. I suppose you could try it breaking up the chips into really small pieces (versus the “roughly broken up” they use) but unless your chips are pretty salty, I don’t think you’ll get much flavor or texture from them then, so what’s the point?

The other suggestion I can give you is that when you scatter your potato chips on top, think about where you will have your lines for the brownie squares and distribute it accordingly so that you don’t have to break a chip when you are cutting, sacrificing a chip in the process.
Potato chip topped brownies recipe with rich chocolate brownie and the salty crunch of potato chips

Ingredients:

One 9 ounce package of Dark Chocolate Chips – I used SunSpire Organic 65% Cacao Bittersweet Chocolate Chips. Because of the high cacao content, these are richly chocolately. How good your brownies are is all about your chocolate, of course.
1 cup granulated sugar
1/3 cup butter, cut into pieces (I put each stick of butter I use in KitchenArt 32000 Gourmet ButterMate, Whitethis Buttermate measure and butter-cutter, so I just added them in 1 tablespoon pieces)
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1 cups of Kettle Chip or Ruffles potato chips, broken up into 1 inch pieces or smaller. It is totally ok while you are waiting to top your brownies if you also pour yourself a bowl of chips on the side to snack on while you are cooking.

Directions:

Preheat the oven to 325 degrees F. Grease 8-inch-square baking pan.
Take 1/3 cup of the chocolate chips and separate it from the rest. With the rest of the chocolate chips, heat it with the sugar, butter, and water in a small saucepan over low heat. Stir while the chocolate and butter melt together until they are well incorporated. Now pour into a large mixing bowl.
Into the bowl with melted chocolate, stir in the eggs one at a time with a whisk – add one egg at a time. Add in the vanilla extract, then the flour and salt and stir well. Fold in the remaining 1/3 cup of chocolate chips you had set aside. Yum, so chocolatey.
Pour your brownie potato chip goodness into the baking pan – the mixture should be thick. Add the 1 cup of potato chips on top.
Now bake for 30 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan and cut into bars when it is cooled – make sure it’s cool! Be patient!

These potato chip brownies are best when they have cooled, and the same day of before the potato chips begin to get stale. I think these would be really fun to make for a picnic or potluck as a fun update on a brownie!
Potato chip topped brownies recipe with rich chocolate brownie and the salty crunch of potato chips

Have you seen or used these butter measure and cutters before? They are awesome for cutting teeny slices of butter and when I’m cooking measuring and always cutting perfect pieces!

Which brownie pieces do you like the most? The ones from the center that have all soft gooey chocolate sides, or the ones from the edge that have the crispy side?
Potato chip topped brownies recipe with rich chocolate brownie and the salty crunch of potato chips

Filed Under: Cooking, Food and Drink Tagged With: #MeatlessMonday, brownie recipe, brownie with potato chip topping, brownies with potato chip, cooking, dessert, meatless monday, potato chip brownie, potato chip brownies, recipe, unusual brownie recipe, vegetarian

Portland Mercado

June 12, 2015 by Pechluck 16 Comments

About two months ago, the Portland Mercado opened in Portland at SE 72nd and Foster. The idea of Portland Mercado has been a work in progress for 9 years, and it was great to see this dream of a Latino public market, community space, and business incubator finally be realized. You can read more details at OPB about how this area of Portland has been gentrifying, and the intent to make Portland Mercado an economic anchor.
Portland Mercado opened in Portland at SE 72nd and Foster. This corner lot has been a work in progress for 9 years, and it was great to see this dream of a Latino public market, community space, and business incubator finally be realized. Portland Mercado and the colorful 8 carts of the food cart pod, where each food cart specializes in different Latin cuisine

As someone who has grown up in Chicago, I am used to the summer weekend markets on Maxwell Street with the street food (hello elote and huitlacoche taco), and vibrant Latino neighborhoods like Pilsen that boast Latino businesses that include not only the excellent restaurants and bakeries, but art galleries, really fun architecture, and colorful murals and somehow, peppy music always coming from somewhere.

In Chicago, the Pilsen area even held annually a big popular festival for Dia de los Muertos or Day of the Dead. When I was in high school, there was a student club called Gourmet Club I joined (eventually my senior year I even became the president of it) that opened students’ eyes to Dia de los Muertos and Mexican food beyond Taco Bell or burritos, as well as Ethiopian food and more, thanks to after school field trips to eat at restaurants and explore the ethnic neighborhoods those restaurants were located in.

During the Dia de los Muertos festival in Pilsen, I recall the streets and stores were full of mixed audiences as the community sought to promote the heritage to new people by both celebrating and educating. I remember the altars, the face painting, the mix of somberness and fun, a lot of skeletons, a lot of great art (seriously, there is so much great Latino American art), sugar skulls and lots of sweet bread, and a parade that wound through the parks. More than a decade later, I am still reaping the rewards of curiosity of other countries through cuisine as a gateway. The Portland Mercado could be the start of such a gateway in Portland to promoting Latin America culture.
After ordering food at the food cart pod here, visit Barrio Bar at Portland Mercado where you can order a wine, beer, michelada, or sangria to enjoy. Portland Mercado. The cart Los Alambres offers street food from Mexico City, particularly El Alambre for which the cart is named. Alambre is a grilled mix of Bacon/Ham, Chorizo, Asada, onion, bell pepper, onion, and melted cheese served with corn tortillas. Meanwhile Barrio provided sangria for me to wash it down.

Even though it has only been open a few months, Portland Mercado has already thrown several different days of special events that included DJs playing Latino music, live music, dance performances from Mexico and Latin America, and lots of promotions of drink and food specials.

My steady support has been to patronize the food carts that currently make up the food cart pod at Portland Mercado. Although all 8 food carts serve Latin themed food, they are all different in terms of the type of food they offer and often the region of cuisine they may be representing. I hear they may rotate the food cart owners to change out the cuisine and share the opportunity to other small business owners, but that’s still to be seen.
Portland Mercado and the colorful 8 carts of the food cart pod, where each food cart specializes in different Latin cuisine

Most of the carts operate the same way where you order from the cart window that faces the tables, and then you usually get a number or tell them a name to call. You then step aside and usually if its busy wait to be called at a second window on the side (it might be the same window if it’s not busy).

After your short wait as they prepare your food, you retrieve your order and can take it to go or find a seat at the community picnic tables by the food carts or inside the Market Hall.

Another option is to get a table at Barrio while ordering a wine, beer, michelada, or sangria to wash down your food (you can also order non alcoholic drinks varying from Latin sodas to Horchata from the various carts). The tables at Barrio are for Barrio customers rather then the shared benches and tables by the food carts or inside the Market Hall, and they are smaller in size if you want a bit more privacy in your conversation. If you drink alcoholic beverages, the alcoholic drinks are only allowed at the Barrio tables or inside the Market Hall, not in the dining area by the food carts which are intentionally geared to be more family oriented aka children and dog friendly.

Barrio offers 5 beers on tap, 7 wines by the glasses, bottles aof wine and beer, growlers, and Latin American drink specials. Keep in mind that every drink you order from Barrio helps the community – a percentage of the beverage profits go back to Portland Mercado’s Arts and Cultural Programming and supporting small business development.
Barrio Bar at Portland Mercado where you can order a wine, beer, michelada, or sangria to enjoy. Every drink you order from Barrio helps - a percentage of the beverage profits go back to Portland Mercado's Arts and Cultural Programming and supporting small business development.

The eight food carts at Portland Mercado include quite a variety of food, and can likely with the different offerings accommodate diets – I know vegetarian, vegan, and gluten-free and paleo for instance can all be accommodated for by perusing the 8 menus. I have named the carts here in order from closest to the Portland Mercado/left side when facing the carts, as you walk along Foster from 73rd towards the overflow parking lot on 72nd and Foster):

The schedules of the carts vary – they are all open 6 days a week, and will either take a day of rest on Monday or Tuesday so if you have your heart set on a certain cart, make sure you check the hours of operation to make sure it’s open that day!
Portland Mercado food carts

Que Bacano Colombian Food

This red cart on the end closest to the Portland Mercado Market Hall has a lot of unfamiliar words on their menu of Colombian food. For starters there are new dishes you may want to try like Almojabanas (cheesey rolls with cornmeal and cheese), Patacones (fried green plaintains with guiso sauce – shown with the red sauce below like big crispy chips), Yuca Frita (fried cassova root – the dish that some people thought looked like potatoes but it’s yuca below), or Arepas Rellenas (flatbread sandwiches – can be vegetarian or like below, chicken). Don’t overlook the main dishes either, such as Arroz Con Pollo (rice with chicken and vegetables served with patacones), Arroz Mixto (a Colombian version of fried rice), Picada Colombiana (all sorts of meat like steak, chicken, chorizo and veggies like yuca, tomatoes, plaintain) and more.
Portland Mercado and the colorful 8 carts of the food cart pod, where each food cart specializes in different Latin cuisine / Que Bacano here at the end here specializes in Colombian food
Above, the Patacones (fried green plaintains with guiso sauce), Arepas Rellenas (flatbread sandwiches – can be vegetarian or like here, chicken), and (Yuca Frita, a fried cassova root)

Que Bacano Colombian Food at Portland Mercado, here the Arroz Mixto main dish is enough for two, it’s a Colombian version of fried rice with chicken, pork, shrimp, and more and served with two patacones or fried green plaintains

Mixteca PDX Tamales and Mole

This cart specializes in Oaxacan cuisine, which adds to what you see normally see here in the US as traditional Mexican with regional ingredients like Oaxacan cheese and loving the use of moles. Here, they really go all out on the moles, with their best sellers probably being the Mole Bowl or Mole Plate with their Mole Negro (one of the seven famous moles of Oaxaca region). They have other a la carte dishes with other moles, such as Tamal Oaxaqueno with Mole Oaxaqueno, Chileajo with red mole, and several dishes that have a sauteed tomato sauce. They also offer a tamale box that you can naturally, add mole sauce to if you’d like. Below the dish I had was the Chileajo, which I further topped with one of the sauces they had on the side, a pumpkin seed one here.
-"Portland Mixteca PDX Tamales and Mole food cart at the Portland Mercado's A La Carte dish of Chileajo, a shredded pork with deep red mole sauce that is mild and smoky (aka chileajo mole). I further topped mine with pumpkin seed sauce.

Fernando’s Alegria Burritos and Wraps

This cart is just as the name implies, all about the burritos and wraps. The insides of the burritos vary from breakfast versions to steak to chorizo to pork carnitas with grilled pineapple or pollo tinga to even veggie or vegan (such as grilled tofu and nopalitas) for accommodating any dietary need.
Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine.Fernando's Alegria at Portland Mercado offers burritos and wraps

El Gato Tuerto

The blue El Gato Tuerto cart brings Cuban/Argentinian Food to the cart pod. This includes main dishes like Pescado al Mojo (marinated fish in Mojo sauce) and Ropa Vieja (shredded beef simmered and served with rice) that represents the more Caribbean side towards Cuba, or Churrazquito (beef, chicken and chorizo that is grilled and brushed with chimichurri) that represents Argentina. They also offer a handful of sandwiches such as the Argentine Choripán (chorizo) or Milanesa (breaded pan fried chicken, beef or eggplant) sandwiches, or the Cuban Sandwich de Platano (sweet plaintain) or a Cubano (roasted pork, ham and cheese). For an interesting vegetarian choice, the vegetarian Gaucho sandwich offers nuts, herbs, eggs, cheese, spices and mushrooms for lots of fun textures and flavors without any meat. Besides the mains and sandwiches the cart offers quite a few sides, including Lengua (marinated beef tongue Argentine style), Plaintains, and Yuca con mojo (cassovo root with a garlic sauce, pretty much guaranteed deliciousness).
Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine. The blue El Gato Tuerto cart brings Cuban/Argentinian Food to the cart pod.

5 Volcanes

5 Volcanes focuses on their handmade pupusas and pastelitos, which are typical Salvadorian dishes. A pupusa is a thick corn tortilla filled with cheese and a filliing of your choice varying from Chicharron (fried pork rinds) to Loroco (edible flower) or chicken or beans. You see an example pupusa below. Meanwhile the pastelitos are corn tortillas folded and fried, and filled with choices like chicken, beef, or veggies. They also have a dessert option of Empanadas de Platano, which are plaintains filled with milk, corn starch and beans and fried before sprinkling sugar on top.
5 Volcanes specializes in pupusas and pastelitos which are typical Salvadorian dishes. A pupusa is a thick corn tortilla filled with cheese and a filliing of your choice varying from Chicharron (fried pork rinds) to Loroco (edible flower) or chicken or beans. The pastelitos they serve hereare corn torillas folded and fried, and filled with choices like chicken, beef, or veggie Portland Mercado has 8 carts in their food cart pod, where each food cart specializes in different Latin cuisine. The cart 5 Volcanes specializes in pupusas and empanadas which are typical Salvadorian dishes - here you see a pupusa

Las Adelas Mexican Comfort Food

Las Adelas Mexican Comfort Food offers some unique dishes like Pozole soups, which are stews with either chicken or pork soup and hominy with tostada, onion, radish, cilantro, lemon and sauce.

They also offer huaraches, which are topped with various options and salsa, like the Huarache Acorazado (beef, pastor, chicharron, chicken, or chile relleno with rice and beans) or Huarache de Cecina (with salted beef and mushrooms, bell pepper, onion, cheese, and green or red salsa). It is the Huarache de Cecina that you see below.
Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine. Las Adelas Mexican Comfort Food offers some unique dishes like Huarache and Pozole (either chicken or pork soup and hominy with tostada, onion, radish, cilantro, lemon and sauce)

There are a few other plates too, like Pollo Azado (a special seasoned chicken with salad, rice, beans, and handmade tortillas) and Carne Azada Plate (beef, melted cheese, nopal salad, onion, rice, beans and handmade tortillas).

Los Alambres

Street food from Mexico City, particularly Alambres for which the cart is named. An alambre is a grilled mix of Bacon/Ham, Chorizo, Asada, onion, bell pepper, onion, and melted cheese served with corn tortillas. So full of flavor and texture… really good. A Pambazo grilled bread with Guajillo sauce and potatoes, chorizo, lettuce, sour cream and queso fresco also is a tasty special, in addition to the almost dozen tortas or sandwich combinations they offer. The alambre is their best dish in my opinion though.
Portland Mercado has 8 carts in their food cart pod, where each food cart specializes in different Latin cuisine. The cart Los Alambres offers street food from Mexico City, particularly El Alambre for which the cart is named. Alambre is a grilled mix of Bacon/Ham, Chorizo, Asada, onion, bell pepper, onion, and melted cheese served with corn tortillas Portland Mercado has 8 carts in their food cart pod, where each food cart specializes in different Latin cuisine. The cart Los Alambres offers street food from Mexico City, particularly El Alambre for which the cart is named. Alambre is a grilled mix of Bacon/Ham, Chorizo, Asada, onion, bell pepper, onion, and melted cheese served with corn tortillas.

Tierra Del Sol Oaxacan Cuisine

This cart specializes in Oaxacan cuisine. I think Tladuya is the inspiration for the Americanized Mexican pizza. The traditional Tladuya starts with a baked corn tortilla the size of a small pizza that is covered with meat, cheese, beans, tomato, cabbage, radish, avocado and salsa. If you stop at this cart, I highly recommend you walk away with this Tladuya dish (it can be meat or vegetarian). As they promise on their menu, the Tladuya is indeed enough for 2 people, or maybe 4 if you treat it like a shared appetizer.
Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine. Tierra del Sol specializes in Oaxacan Cuisine, and most noticable from this cart are the Tladuya, which starts with a baked corn tortilla the size of a small pizza that is covered with meat, cheese, beans, tomato, cabbage, radish, avocado and salsa Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine. Tierra del Sol specializes in Oaxacan Cuisine, and most noticable from this cart are the Tladuya, which starts with a baked corn tortilla the size of a small pizza that is covered with meat, cheese, beans, tomato, cabbage, radish, avocado and salsa Portland Mercado has 8 carts in the food cart pod, where each food cart specializes in different Latin cuisine. Tierra del Sol specializes in Oaxacan Cuisine. Here is a veggie mole enchilada using handmade blue corn tortillas along with veggie stew and topped with mole, lettuce, red onion, queso fresco, sour cream from Ochoa Quesaria in Albany Oregon and served with a side of rice and beans
If you see anyone with blue corn tacos or quesadillas or mole enchiladas, they also come from this cart, and they are handmade. The tacos and then the mole enchilada plate are shown below. The vegetarian mole enchilada plate is a version with handmade blue corn tortillas along with veggie stew and topped with mole, lettuce, red onion, queso fresco, sour cream from Ochoa Quesaria in Albany Oregon, and served with a side of rice and beans. I would recommend the Tladuya of all the dishes at this cart though.
Portland Mercado has 8 carts in their food cart pod, where each food cart specializes in different Latin cuisine. Tierra del Sol specializes in Oaxacan Cuisine. They use blue corn tortillas on their tacos, quesadillas, and mole enchiladas.

Consider making it a progressive meal where you order from multiple carts… because I have done exactly that every single time I have visited. I like to spread my support around to everyone! A good trick for this is to order from carts next to each other, not on far ends by the way (doh!), or even better strategize with your dining companions what you will be sharing family style. For instance, below I have the Arroz Mixto from Que Bacano that I enjoyed with a horchata from the cart next door, Mixteca, and then dessert was from Fruit Box.
Portland Mercado, here the Arroz Mixto from Que Bacano Colombian Food at and a horchata from the cart next door, Mixteca

Make sure you wander inside the Market Hall after your meal… you might find some meat (perhaps carne asada or something in the Latin American style marinades they offer) to take home to cook for dinner tomorrow at El Carnicero.

Portland Mercado opened in Portland at SE 72nd and Foster. This corner lot has been a work in progress for 9 years, and it was great to see this dream of a Latino public market, community space, and business incubator finally be realized. Portland Mercado, the Market Hall includes tables for dining as well as the Carnicero here. Portland Mercado opened in Portland at SE 72nd and Foster. This corner lot has been a work in progress for 9 years, and it was great to see this dream of a Latino public market, community space, and business incubator finally be realized.
Definitely consider the different chorizos by Don Felipe Products – I particularly like Chorizo Verde, a green chorizo that includes beef and pork, spinach, serrano peppers, pumpkin seeds, garlic, onion, apple cider vinegar and spices. The Chorizo Rojo has pork, red crushed peppers, paprika, garlic, apple cider vinegar and spices with a hint of cinnamon, and their Chorizo de Pollo has chicken along with chipotle peppers, apple cider vinegar, cloves, cumin, garlic and salt. All their chorizo are lean, all natural, minimally prossed and free of fillers, glands, added sugar and all made in Portland.

Portland Mercado - Don Felipe products include Chorizo Verde, Chorizo Rojo, and Chorozo de Pollo

There may be fresh tortillas still warm fresh off the grill on the weekend at the Kaah Market Grocer, or check out their fresh tomatillos or chayote.

¡Buenos días! #tropicalfruit #portlandmercado A photo posted by Portland Mercado (@portlandmercado) on Apr 25, 2015 at 9:59am PDT

Browse the fun Mexican candy or chips or other snacks (she often has samples of several things to try, and everything is very affordable to get a single piece to try as a candy adventure. And, she’s super sweet just like her store!) at Fiesta Tradicional Pinatas and Candies, located just across the entrance by Barrio. Inside the Market Hall is also where the restrooms are located. Portland Mercado opened in Portland at SE 72nd and Foster. This corner lot has been a work in progress for 9 years, and it was great to see this dream of a Latino public market, community space, and business incubator finally be realized. This is Fiesta Tradicional Pinatas and Candies, with Mexican candy chips and other snacks At Portland Mercado's Fiesta Tradicional Pinatas and Candies browse the fun Mexican candy or chips or other snacks Inside the Cafe Revolucion Coffee Shop are some amazing looking dessert pastries such as 3 leches cake and flan in the case, or in the pastry cabinet Conchas (Mexican sweet bread), Nino Envuelta and more. You can also order Mexican drinks like various atoles, which are traditional hot corn masa based drinks with milk, cinnamon, and piloncillo (molasses) and other ingredients like strawberry or chocolate or pecan. Portland Mercado: inside the Cafe Revlolucion Coffee Shop are some amazing looking dessert pastries At Portland Mercado, inside the Cafe Revolucion Coffee Shop are some amazing looking dessert pastries such as 3 leches cake and flan in the cases or here in the pastry cabinet Conchas and Nino Envuelta and more As another dessert option, you could be tempted by Churros PDX at the Mercado if you visit Portland Mercado on Wednesday-Sunday afternoons, where this cart sweetens the air with the scent of fried dough and cinnamon sugar. Their cart is located right by the entrance to the Main Hall, by Fiesta Tradicional.

Churros PDX at the Mercado this weekend and every week from Wednesday-Sunday! #churros #pdx #pdxeats #portlandmercado A photo posted by Portland Mercado (@portlandmercado) on May 2, 2015 at 10:43am PDT

The Fruit Box Snack Bar also might be a great dessert with its multiple fruit options that are made into Mexican fruit salad desserts topped with Crema Bionico (a sweet cream I think made with condensed milk? You can even purchase jars of this to go to top your own fruit at home), granola and coconut. They offer the fruit in beverage form like Jugos Frescos (fresh juice), smoothies, milkshakes, and raspados (snow cones!!). There is other stuff on their menu, but I would recommend sticking with what I just mentioned since it’s their clear specialty.

Below is the Fruit Box Diablito, a fruit drink that is also spicy and also a bit like a slushee or water ice. You choose the fruit flavor – I picked strawberry here.

I am wishing a lot of luck to Portland Mercado, and I hope you will join me in supporting the Portland Mercado vendors and the community.

I’m not being sponsored and I wasn’t asked to promote them – otherwise you would see a disclosure statement at the end of this post. I just think this is an important group of businesses that deserve our patronage and that could pave the way for other public market and business incubators in Portland, it’s a way to build community, and so I want very much for Portland Mercado to succeed.

What better way to bring people of various backgrounds and economic situations together than food, and Portland Mercado has plenty of it to try.

Have you been to Portland Mercado yet? What cart did you try, or cart do you want to try when you go visit?

Filed Under: Food and Drink, Food Carts, Portland Highlights Tagged With: #foodiefriday, alambre, Almojabanas, Arepas Rellenas, Arroz Mixto, atoles, Barrio, blue corn tacos, blue corn tortilla, chayote, Chileajo, Chorizo de Pollo, Chorizo Rojo, Chorizo Verde, Churros PDX, Crema Bionico, diabilito, Don Felipe Chorizo and Sausages, El Gato Tuerto, Fernando's Alegria Burritos and Wraps, Foodie Friday, fried cassova root, fried green plaintains, Fruit Box Snack Bar, guiso sauce, Huarache de Cecina, huaraches, Los Alambres, Mexican snow cone, Mixteca PDX Tamales and Mole, Mole Bowl, Mole Negro, Mole Plate, Pambazo, pastelitos, Patacones, Picada Colombiana, Picada Columbiana, Portland Mercado, Portland Mercado Market Hall, Pozole, pupusa, Que Bacano Colombian Food, Que Bacano Columbian Food, raspados, Tamal Oaxaqueno with Mole Oaxaqueno, Tierra Del Sol Oaxacan Cuisine, Tladuya, Tortas, vegetarian mole enchilada plate, Yuca Frita