CVIndependent

Sat08182018

Last updateWed, 27 Sep 2017 1pm

Jimmy Boegle

A couple of weeks ago, my husband, Garrett, decided to get more active on Facebook. One of his motivations was a realization that our friends are, for the most part, like-minded—Democrats, fairly liberal, etc.

He decided to send friend requests to anyone with 50 or more mutual friends—people with whom he likely had something in common, but didn’t necessarily already know.

His Facebook friends list grew by hundreds over the next few days … and this led to some interesting things. A few of his new “friends” instantly hit on him. He had a couple of nice conversations with people regarding their common connections. And he discovered that some of his new Facebook friends were rather fervent Trump supporters.

For some people—many people, actually—this would have led to an instant click of the “unfriend” link. I’ve seen a lot of my liberal friends brag with glee after unfriending Trump supporters who had chosen to speak out on Facebook; I’ve even heard some talk about unfriending people who merely clicked “like” on Trump’s page, even though people “like” Facebook pages for a lot of different reasons.

However, Garrett’s goal was not to simply become “friends” with yet more people who shared his opinions—so rather than clicking “unfriend,” he decided to engage.

I asked Garrett what he has learned so far from his Trump-supporting friends. His rather depressing response: “They’re self-isolating and aren’t interested in other opinions.”

In other words, they’re just like our liberal friends.

There’s a lesson to be learned here: We should all be a little more like Garrett, and reach out more to our neighbors who may not agree with us. After all, we need to share our roads, our stores, our cities, our planet; shouldn’t we at least make an effort to understand each other? As Garrett said to one of the Trump supporters (who, alas, went on to unfriend him): “If we can’t communicate with each other, democracy doesn’t work.”

I am going to repeat that, because it’s important: If we can’t communicate with each other, democracy doesn’t work.

Today and tomorrow, the Independent is joining hundreds of newspapers and news websites around the country in publishing editorials calling on President Donald Trump to stop his near-constant attacks on the freedom of the press. Since before he took office, Trump has repeatedly, and angrily, denounced the news media as a whole—even, as I recently mentioned, going so far to refer to the media as “enemy of the people.”

I could go into details here about how this rhetoric is right out of the authoritarianism playbook. I could elaborate on how the news media is not one big, cohesive entity, but instead, many hundreds of publications with all sorts of different editorial philosophies and viewpoints, ranging from sharply liberal to staunchly conservative. I could go on and on … but I won’t. I’ll just again repeat Garrett’s words: If we can’t communicate with each other, democracy doesn’t work.

The nation’s free, unrestricted press is one of the ways we communicate with each other—and the unwarranted, unspecific and potentially dangerous verbal attacks by the president on the free press must stop.

We all need to do better. As citizens, we need to do a better job of understanding other. As newspapers, we need to make sure we’re being as diverse as possible—inclusive of all valid viewpoints and concerns. Our public officials need to do a better job of representing their constituents—all of them—and being leaders.

Of course, leadership starts at the top, and in the United States, that means it starts with the president of the United States.

No matter what your politics are, I hope we can all agree: Journalists are not the enemy. Because if we can’t communicate with each other, democracy doesn’t work.

What: The three-scoop bowl

Where: Haus of Poké, 111 N. Palm Canyon Drive, No. 160, Palm Springs; also at 42500 Bob Hope Drive, No. 3, Rancho Mirage

How much: $11.49

Contact: 760-537-1173 (Palm Springs); 760-636-1892 (Rancho Mirage); www.hausofpoke.com

Why: It’s make-your-own bliss—if you do so carefully.

Sometimes, when we’re given too many options in life, we make mistakes.

Such was the case for me on a recent lunch visit to the new downtown Palm Springs House of Poké. I knew I wanted a nice, healthyish bowl of fish yumminess; however, I didn’t think much about the specific form that yumminess would take.

When I walked in and looked at all of the choices … it was almost overwhelming. How many scoops … with a choice of nine proteins? Which of the five base ingredients? Which of six mix-ins? Which of 10 sauces? Which of more than a dozen toppings?

Not sure about all this, I just winged it: I decided on three scoops, split between ahi tuna and yellowtail. (Shrimp and octopus were also strong candidates. The tofu and the beets? Not so much.) I went with just one mix-in, the green onions. I got two sauces—eel sauce and ponzu—and two toppings: crab meat and crispy garlic, with pickled ginger on the side.

I paid for my order, sat down, and eagerly dove in. And I didn’t like it.

There was nothing wrong with the ingredients; they were great, in fact. The problem was that I came up with a concoction that did not work with my palate at that time. The eel sauce overwhelmed the fish and the crab, and conflicted with the crispy garlic; there was not enough ponzu sauce to keep the rice moist, in part because I said I only wanted a “medium” amount of the sauces combined.

I decided to go back for lunch the next day—after giving more thought to things. This time, I got salad and chips as my base, ahi tuna as my protein, green onions as my mix-in, mustard ponzu (after trying it first to see how it tasted) as my one sauce, and crab meat as my only topping.

It was amazing. It was so good, in fact, that I had to talk myself out of going to Haus of Poké for lunch a third day in a row.

What: The Italian ice

Where: Vinny’s Italian Ice and Frozen Custard, 190 N. Palm Canyon Drive, Palm Springs

How much: $7 as shown

Contact: 760-904-4625; vinnysitalianice.com

Why: It’s a tasty, cooling treat.

By this time of year, even the heartiest desert-dwellers are simply done with the oppressive heat.

We all have our tricks for dealing with the 110-degree-plus temps, ranging from 24-hour pool access to constant near-nudity to diets consisting of nothing but cold alcoholic beverages. Well, my friends, I recently discovered another helpful tool in the battle with the summer sizzle: the Italian ice at Vinny’s, in downtown Palm Springs.

Italian ice is apparently more of an East Coast thing—I haven’t lived farther east than Tucson, Ariz., so I wouldn’t know—that’s akin to sorbet, in that it doesn’t contain any milk, dairy or egg. As a result, it’s less creamy, but healthier—and it’s really, really cold.

On a recent trip to Vinny’s—which also serves house-made custard and gelato, for those of you who like your cold treats with a little more heft—I got a medium-sized cup, which included three scoops. I decided to mix it up with three decidedly different flavors: vanilla, mango and pecan pie. All three scoops were delicious and oh-so-refreshing; the tastiest was the mango, although the pecan pie was the most interesting.

If I have one complaint … it’s that Vinny’s offerings are rather pricey. I get it; it takes time and money to take quality ingredients and turn them into great, house-made products; it also costs money to pay for rent, employees, air conditioning, etc. However, I also understand that when cash is tight, it might make more sense to go to the store and spend $3 to $5 on a quart and a half of ice cream.

When money’s not an issue, and the heat is an issue, I can promise you: I’ll be at Vinny’s enjoying some cold, delicious Italian ice.

The president of the United States has yet again called the media the “enemy of the people.”

I am a member of the media. I—like many other journalists I know—work long hours for crappy pay, because I believe in the power and importance of a robust and free press. I am not complaining about the hours and the pay; I chose this profession, this life. I love it so much that I poured every dime I had, and then some, into starting what I thought was a much-needed newspaper in a community I love.

I just wish the president—a common and frequent liar by any measure—would stop calling me an “enemy of the people” when I am exactly the opposite. Note that whenever the president spews this hatred, he almost never uses specifics about what the media got wrong. There’s a reason for this.

I—like many other journalists I know—am sometimes afraid. Several weeks ago, five newspaper people were murdered in their Maryland newsroom. When news of these shootings came out, I was despondent, afraid someone had finally taken the president’s words about reporters and turned them into cold, evil action. I was strangely relieved when word came out that the gunman was apparently motivated by a long-standing obsession with the newspaper, and not anything the president said.

However, it’s only a matter of time before somebody does turn the president’s words into action. I have received death threats before. It’s a weird feeling to sit down at your desk, open your email, and see a letter from someone, hiding behind the anonymity of the internet, who is threatening to take your life. It’s not fun.

Many of my colleagues at other newspapers tell me they’ve seen an uptick in threats and hatred thrown their way ever since the president took office. As a result, they’ve been beefing up security. My good friend Mary Duan, of the Monterey County Weekly, recently wrote a piece for the Columbia Journalism Review about the increases in security and protective measures the paper has enacted over the years. As of now, anyone wanting to enter the building must be buzzed in. However, there’s a problem: The Monterey County Weekly’s office building has a glass door … like the one the Capital Gazette shooter blasted through to gain access to his victims.

“So it is that the Weekly will once again add security to our funky, midcentury-modern building. Instead of being able to walk straight up to the glass door, visitors will first stop at a high steel gate that will go up across the approach to the building,” Mary wrote.

The only reason the Independent has not beefed up office security is that, well, we don’t have an office. I work from home … where the door is always locked, and where I have a security system and a gun.

It does not matter what one’s political views are. It’s wrong and irresponsible to be hostile to the idea of a free press. It’s terrible to insult and demean journalists for just doing their jobs.

It’s fascist, authoritarian and evil to call the free press the “enemy of the people.”

This is the note from the editor in our August 2018 print edition, hitting the streets this week. Like this article? Please consider becoming a Supporter of the Independent via our tip jar.

Desert AIDS Project’s Dining Out for Life Breaks Records

If anyone ever needs proof that the residents of the Coachella Valley are a rather generous lot, look no further than the results of the Desert AIDS Project’s Dining Out for Life (DOFL) fundraiser back in April.

First, a recap of how DOFL works: On one chosen day per year, restaurants across the Coachella Valley agree to donate at least 33 percent of their sales—from one particular meal, or from everything—to the Desert AIDS Project.

On April 26, 75 local restaurants participated, raising a whopping $280,000 for DAP—an increase of $50,000 from last year. An estimated 10,000 valley residents went to these 75 restaurants that day.

“You couldn’t go anywhere without seeing someone wearing a ‘badge of honor’—the ‘I Dined’ stickers given to diners at participating locations,” said event manager George Nasci-Sinatra, according to a news release.

That’s impressive. However, it’s even more impressive when these numbers are put into context.

Dining Out for Life is a nationwide (plus Canada!) campaign held the last Thursday in April every year by various HIV/AIDS service organizations. Representatives of all of these campaigns gathered in Fort Lauderdale, Fla., for the North American Dining Out for Life Conference in July to compare notes. Well, it turns out that even though the Coachella Valley is one of the smallest markets participating in Dining Out for Life, we rank No. 2 (!) in terms of money raised.

“Only Denver, which had three times more participating restaurants, raised more funds this year,” said Darrell Tucci, the chief development officer for DAP. “To be the smallest market in population driving the second-largest results is absolutely extraordinary and something we should all be proud of. Other markets have more participating restaurants, but no other market can boast the level of commitment shown by restaurants in greater Palm Springs.”

The main reason for the local Dining Out for Life’s success is the sheer generosity of local restaurants: In fact, the Top 3 restaurants in the country (plus Canada!) in terms of the total amount of money donated are here—Spencer’s Restaurant, Lulu California Bistroand Trio Restaurant, in that order. They raised a combined total of $61,679.

It’s also worth noting the sacrifice of some smaller restaurants that elected to give 100 percent or more of the day’s proceeds to DAP: Townie Bagels, Holiday House, The Barn Kitchen at Sparrows Lodge, Ristretto and Rooster and the Pig. Heck, the wait staff at Rooster and the Pig even donated their tips for the day to DAP.

(In the spirit of full disclosure, I should note that I’m personally a supporter of the Desert AIDS Project; the Independent does business with DAP; and George Nasci-Sinatra and Darrell Tucci are good friends of mine.)

Will the Coachella Valley be able to top these fantastic results during the next Dining Out for Life, on Thursday, April 25, 2019? Stay tuned.

For more information as the 2019 date draws nearer, visit www.diningoutforlife.com/palmsprings.


The Ace Hotel and Swim Club Celebrates Its Annual Craft Beer Weekend.

It’s become a summer tradition for Southern California beer-lovers: The Ace Hotel and Swim Club's Seventh Annual Craft Beer Weekend will take place Saturday and Sunday, Aug. 4 and 5.

The weekend’s big events are a Craft Beer Festival from noon to 5 p.m. on Saturday, featuring entertainment, food and unlimited tastings (!) from some of the top craft breweries from SoCal and beyond; and a beer brunch at 11 a.m. on Sunday, featuring six beer-inspired and beer-paired courses—plus starting and ending beers, too.

Passes for the Saturday festival are $35, and the Sunday brunch will set you back $55—or do both for just $70. Attendees who book a room for the weekend get into the festival for free.

Get tickets and more info at www.acehotel.com/calendar/palmsprings/craft-beer-weekend-18.


In Brief

The Agua Caliente Casino Resort Spa, at 32250 Bob Hope Drive, in Rancho Mirage, has announced it has adopted new technology from a company called ORCA Digesters, Inc., that turns food waste into water. This will keep an estimated 624 tons (!) of food out of landfills each year. Awesome! … The Libation Room is now open at 73750 El Paseo, in Palm Desert. The new cocktail bar promises a speakeasy type of vibe; check it out Tuesday through Saturday from 4:30 p.m. on. For more information, call 877-869-8891, or visit www.libationroom.com. … The Manhattan in the Desert in Palm Desert, at 74225 Highway 111, has apparently closed. The Palm Springs location, at 2665 E. Palm Canyon Drive, is still alive and kicking. … One of the most happening outdoor-dining spots in downtown Palm Springs has been temporarily closed for a “facelift.” The patio at Tropicale, at 244 E. Amado Road, was closed on July 9 for a remodel that “should take about three weeks,” although the indoor bar and dining room remains open during construction. Depending on how that goes, and when you’re reading this, it may have reopened already! Call 760-866-1952 with questions.

What: The roasted suckling pig

Where: Alebrije Bistro Mexico, 1107 N. Palm Canyon Drive, Palm Springs

How much: $28

Contact: 760-537-1279; www.alebrijeps.com

Why: It’s a surprisingly refined dish.

Greater Palm Springs Restaurant Week brought both disappointments and delicious finds at the handful of participants I was able to visit—but my most delicious find of all was Alebrije Bistro Mexico.

It was so delicious that Alebrije was the only place I visited twice during Restaurant Week.

Alebrije went above and beyond by offering four courses—not just the requisite three—for $39, and the food showed a level of sophistication rarely found here in the Coachella Valley. A couple of examples: The octopus ceviche ($14 on the regular menu) respected the star ingredient while wowing the taste buds. The creamy poblano soup ($8) with roasted corn and caramelized peppers was a nuanced, creamy revelation, with the spice and earthiness of the pepper enhanced and improved by the sweetness of the corn.

Either of these dishes was worthy of an endorsement—but the entrée I had on both Restaurant Week visits, as well as a follow-up visit, came out on the top of my list: the roasted suckling pig. There doesn’t seem to be all that much to the dish: There’s a pile of shredded meat with onions on top; some corn puree spread around the plate; and small dishes of black beans and salsa verde, with homemade corn tortillas on the side.

The magic happens when the ingredients are combined: Once a portion of that moist, delicious pork is placed in a delicious tortilla with a little bit of each of the other ingredients … wow.

On all of my visits so far, Alebrije has been far from busy. This, folks, is a shame: This Palm Springs restaurant is offering an upscale dining experience like no other in the Coachella Valley. Go. You will be very happy that you did.

What: The lamb and beef gyro plate

Where: Super Shawarma Mediterranean Grill, 69185 Ramon Road, No. 3, Cathedral City

How much: $11.99

Contact: 760-321-1100; www.supershawarmacc.com

Why: The oh-so-pleasing melding of textures and temperatures.

Once upon a time, I had a go-to gyro place. Whenever I had a hankering for good gyro, I’d head over there for some delicious food.

Alas, this would not last forever. The gyro place is still there; however, I decided I could no longer give the place my business after the owner angrily threw out one of the Independent’s distribution drivers for no reason—after he’d personally given me permission for us to leave papers there. (On the plus side … his angry responses to less-than-great reviews on his Yelp page are incredibly entertaining.)

So, for the last few years, I have been culinarily adrift, lacking a place to quickly and easily get great gyro. However, that’s changed now that I’ve found Super Shawarma.

I’d seen the place before—it’s next to one of my go-to sushi places—but I’d never stopped in until a recent lunchtime. Only one or two other tables in the impeccably clean space were occupied, which is a shame—because the food I had was excellent.

The lamb and beef gyro plate comes with hummus, tzatziki, a pickle-forward salad, pita and, of course, gyro—delicious, perfectly prepared gyro. It was a mixture of moist and crispy, and when wrapped in a piece of pita with some of the earthy hummus and cool, creamy yogurt sauce … wow, it was good.

Super Shawarma also offers all the expected Mediterranean dishes, as well as some fairly unusual finds. (A spicy Alexandria beef liver dish? Intriguing!) There are a bunch of vegetarian options, too, for those of you who eschew meat. For those of you who don’t … Super Shawarma just may become your new gyro place.

As the July print edition of the Coachella Valley Independent hits the streets this week, I have decidedly mixed feelings.

On the good side … I am pretty happy with the issue. One of the news stories inside of it is Kevin Fitzgerald’s update on the legal drama surrounding California’s End of Life Option Act. In recent weeks, the law—which gives terminally ill people with less than six months to live the chance to get life-ending drugs and then use them, if they so choose—was ruled unconstitutional and suspended, before being reinstated on appeal. The ultimate fate of the End of Life Option Act probably won’t be decided for a while—in fact, it probably won’t until the Supreme Court of California gets involved.

Speaking of Kevin’s ongoing coverage of the End of Life Option Act: We just learned that it has won a national award. The Association of Alternative Newsmedia has named Kevin and the Independent as a finalist in the Beat Reporting category for publications with a circulation less than 40,000. This is the second year in a row, and the third time in four years, that the Independent has won an AAN Award—despite the fact that we’re one of the smallest publications in the association. I couldn’t be more proud.

On the not-so-good side … I felt disheartened when I looked over this year’s list of AAN Award finalists—because a whole lot of amazing journalism was done in 2017 by publications that have since been gutted. The Houston Press nabbed eight awards—largely for work done before the owners laid off almost the entire staff and eliminated the print edition after a loss of business due to Hurricane Harvey. LA Weekly won seven—for journalism done before new ownership took over late last year and annihilated the staff.

Meanwhile, here at home, the Independent, like many Coachella Valley businesses, is trudging through the economically slow part of the year. Let me make it clear: We’re on firm financial footing, and we aren’t going anywhere, but that doesn’t mean our figurative financial belts aren’t tighter than we’d like them to be.

Therefore, I am asking all of you brilliant, insightful readers for your financial support. We don’t charge for our content, online or in print; it’s free and open to all, and always will be. That said … great stories—like Kevin’s End of Life Option Act coverage—cost money to produce, edit and publish. So, if you have a buck or two to spare, I ask you to consider heading to our Supporters of the Independent page—or, heck, send us a check. Even $5 or $10 is greatly appreciated.

Whether or not you have that extra buck or two to send our way … as always, thanks for reading, and let me know if you have any feedback.

Wexler’s Deli to Replace Reservoir at Palm Springs’ Arrive Hotel

A popular Los Angeles Jewish deli is coming to one of Palm Springs’ hippest spots in the fall.

Wexler’s Deli—which has three L.A.-area locations—will take over the space at Arrive Hotel, at 1551 N. Palm Canyon Drive, now occupied by Reservoir. Keep your fingers crossed for an October opening.

"We jumped at the opportunity to partner with the Wexler’s team,” said Matt Steinberg, co-founder and CEO of Arrive, in a press-release quote. “Their passion for elevating and re-imagining what a deli can be is evident in the quality of their food. We also know that their voice and style will be a great fit for the locals and visitors to our property and Palm Springs as a whole.”

At first glance, I thought this pairing was … odd, to say the least. Arrive has made its mark by being modern, exciting and hip. And, well, let’s just say that Jewish delis are not known for being anything close to modern, exciting and hip.

But the more I pondered the pairing, the more it made sense. Reservoir never made any sort of serious culinary impression since Arrive opened … and have you ever tried to get a table at Sherman’s in Palm Springs at noon on a Saturday during season?

Plus, Wexler’s is not exactly old-school. In fact, it’s only been around for five years. I’ll let the press release explain things from here: “In late 2013, the owners of the historic Grand Central Market in downtown L.A. approached (chef Micah Wexler and partner Michael Kassar) regarding their plan to renovate the 100-year-old market. … Mike and Micah had a vision to take Jewish deli food back to its roots, and to create a concise menu in a 350-square-foot space, where everything is made in-house. Wexler’s sought out to be the only deli in L.A. that cures, smokes and hand-slices all their meat and fish in-house, (and) uses sustainable meat and fish, and local farmer’s market produce.”

The Palm Springs Wexler’s will serve all three meals, offering a mix of Wexler’s “classics” and new-for-Palm Springs items, like a pastrami burger and “Sasso’s pancakes with blueberries, creme fraiche, and maple syrup.”

For more information, watch arriveenterprises.com.


Here’s Something New: Restaurants Expanding Their Hours During the Summer!

In July, many well-known Coachella Valley restaurants are closed for the season. We know that … but here’s something new and encouraging: A couple of Palm Springs favorites are actually looking to fill that gap by expanding their hours.

First: Until recently, gourmet-vegan restaurant Chef Tanya’s Kitchen, at 706 S. Eugene Road—which was and remains closed on Sundays and Mondays—locked its doors at 6 p.m. on Tuesdays, Thursdays, Fridays and Saturdays. On Wednesdays, however, Chef Tanya’s stayed open until 8 p.m., adding a few dinner specials.

Well, as of mid-June, Chef Tanya’s is open until 8 p.m., Tuesday through Saturday! Yes! For more info, visit www.facebook.com/cheftanyaskitchen.

Second: Our good friends at Dead or Alive, the fantastic wine and craft-beer bar at 150 E. Palm Canyon Drive, followed Chef Tanya’s lead by opening earlier on Friday and Saturday—at 4 p.m. instead of 6 p.m.—and by adding Sunday hours: Instead of being closed, DoA is now open Sundays from 4 to 10 p.m.!

For more info about Dead or Alive—and its jam-packed schedule of tastings, charity events and free-food offerings—visit www.facebook.com/deadoralivebar.


In Brief

Azul Palm Springs, at 369 N. Palm Canyon Drive, has closed its doors. The restaurant and show venue with the epic patio swings had tweaked its name several times over the years, indicating possible concept and/or management issues. It’s a great space in a great location, so we’ll be eagerly watching for what comes next. … The Steakhouse at Agua Caliente Casino Resort Spa, at 32250 Bob Hope Drive, in Rancho Mirage, has started serving brunch from 10 a.m. to 2 p.m. on Sundays. We’re dying to try the filet mignon benedict. Get details, including the menu, at www.hotwatercasino.com/dining. … A lot of new restaurants have opened in recent weeks! We’ve heard raves about The Pink Cabana at the Sands Hotel and Spa, at 44985 Province Way, in Indian Wells. “Designed by Martyn Lawrence Bullard, the Pink Cabana at Sands Hotel and Spa is a fresh, modern take on the great tennis and racquet clubs of the ’50s and ’60s in Palm Springs,” says the hotel website. The Pink Cabana is serving lunch and dinner daily; visit sandshotelandspa.com/dining-bar. … Balisage is back! Chef Daniel Villanueva and his “earth to table” dinners are being served at Beyond Balisage, Tuesday through Saturday at 68327 E. Palm Canyon Road, in Cathedral City; visit www.beyondbalisage.com. … Other recent openings: Sapporo Ramen and Grill, at 73759 Highway 111, in Palm Desert (sapporo-ramen-grill.business.site); Pizza Peel, at 69115 Ramon Road, in Cathedral City (www.pizzapeel.net); and Cups Café, serving breakfast and lunch at 77912 Country Club Drive, in Palm Desert (search for it on Facebook).

What: The tostada especial

Where: Mariscoco’s Culiacan, 51683 Harrison (Cesar Chavez) St., Coachella

How much: $11.99

Contact: 760-398-5666; www.facebook.com/mariscocosymaristorresculiacan760

Why: The freshness and the impeccable flavor.

A while back, a friend told me about the most amazing Mexican seafood place in Coachella. I remembered part of the distinctive name—Mariscoco’s—so when I recently found myself in Coachella during lunch time, I looked the place up.

Boy, am I glad I did: The lunch was one of the tastiest meals I have had in months.

Seafood, obviously, is the focus at Mariscoco’s, and the restaurant is renowned for its seafood towers. However, these towers are meant for more than one individual, even if said individual is quite hungry, as I was. The helpful server pointed me in the figurative direction of the tostada especial—a smaller, meant-for-one dish containing most of the same ingredients as the most-popular towers.

The plate that arrived a short time later was a thing of beauty: cucumbers, onion, shrimp, abalone, octopus, fish, sea snail, scallops and other ingredients sat atop a tostada, with another tostada gently placed on top. The plate also included some fresh avocado, a bit of mango, and a couple of orange slices—and everything sat in Mariscoco’s smoky, savory “special sauce.”

The plate’s beauty was topped only by its flavor: Everything tasted impeccably fresh and delicious. The crunch of the cucumber, the sweetness of the shrimp, the smoothness of the avocado, the tartness of the citrus in the special sauce—it all came together masterfully. I’d be remiss if I didn’t also point out what an amazing deal this is: $11.99 for this much great seafood?! Amazing.

The only thing that could have made it better would have been a chavela (which I could have ordered, but I didn’t because it was a work day) and a beach (which, alas, is not available at Mariscoco’s Culiacan). Otherwise, this was a perfect lunch—one I can’t stop thinking about.

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