Ricky's Fish Tacos this Monday at Angeli Caffe

photo by Joshua Lurie
If you haven't had Ricky's Fish Tacos, you're missing out on some of the best fish tacos this side of the border. Of the many places that I've had in L.A. it is hands down the best, probably the closest thing to Ensenada I've tasted. If it doesn't convince you enough, consider that the Taco Task Force declared Ricky's the Best Fish Taco in the city. What was previously a bit inaccessible for Westsiders is now within reach, especially for working types who can't make it during his lunchtime stints on Virgil St.

Ricky's Fish Tacos will be frying up their excellent fish tacos at Evan Kleiman's Angeli Caffe on Melrose Ave this coming Monday night, July 26th, from 6PM to 10PM. Fish and shrimp tacos will be $3 bucks. Consider it an awesome bonus that you can (legally) sip beer while enjoying these marvelous tacos.

These Eastside to the Westside series are sponsored and organized by the tireless Bill Ezparza of StreetgourmetLA.com, who is working to bring eastside street food to those stuck west of La Brea (or perhaps even farther like the 405).

You can follow Ricky's Fish Tacos on Twitter.

Rudy's BBQ - Albuquerque, New Mexico

Someone once said the two great American inventions were jazz music and barbecue. While I happen to be a huge fan of jazz, I can't say that I'm as diehard a fan for barbecue. The only reason I'm not as much of a fan of barbecue is because I haven't had the ability to try some of the best examples of American barbecue in its natural state: the briskets of Texas, the vinegar-based pulled pork of the Carolinas, the Kansas City standbys, the ribs of Missouri, the Memphis spots. Does this mean I don't passionately enjoy barbecue? Well ain't I a foodie? Few things get more me excited than the aroma of spices and meat that have been smoked, grilled, or both. In a way, I can't call myself a diehard because if I did it would be like saying U2 was my favorite band but I'd never made the effort to see them live.

I was pleasantly surprised to see Rudy's BBQ place a stake in Albuquerque, an extension of their many chains spread across Texas. Before this experience, the best barbecue I had experienced was at a dingy spot in Tulsa, Oklahoma called Billy Ray's, where the sweet, smoky sauce spread its ruddy self over huge hunks of brisket and ribs. I was 12 years old when I was last in Tulsa, so transformational 'que experiences have been few and far between.


Rudy's BBQ certainly looks the part, located in a bright red building on Carlisle just northeast of Albuquerque's "Big I" (for intersection of Interstates 25 and 40). Inside you can see long tables with plastic red tablecloth (the better to wipe them clean of the sticky signature sauce). Two large yellow panels display prices of meat, all for sale by weight instead of a specified portion. I went straight for the brisket, knowing that this was the specialty of Texas-based barbecue. The meat is covered in a spice rub and then smoked slowly with oakwood for hours. The magenta smoke ring was prominent on the beef.


Since I was in New Mexico, I had to order the green chile stew, a thick, spicy comfort food that's endemic to this particular branch of Rudy's. I threw in some creamed corn because...well it's just delicious. The green chile stew had a nice spicy punch in the palate, making it one of the better versions I'd tasted in New Mexico this trip.


In the back I could see the guy take out a huge piece of brisket and slice it by hand right after I ordered. I asked for a half pound and he gave me 2/3 of a pound. I was going to complain, the $5.79 per half pound seemed reasonable and a little more "lovin'" wasn't going to hurt.


At the table, I saw that I was given 4 pieces of the whitest bread I'd ever seen, the stuff Wonder Bread only dreams it could be, with more heft and probably a higher sugar content than the industrial version. On the table, I could see the huge bottles of Rudy's BBQ sauce, known for its peppery, spicy kick with requisite smoky-sweet tomato flavor.


I put together some sandwiches of the brisket and doused it with the bbq sauce, and covered it with some more. One can never have too much sauce with barbecue. The meat was a tad on the dry side but exhibited enough smoky beefy goodness to satisfy. The tangy sauce was the ideal partner, making up for the slightly dry beef. I quickly consumed two sandwiches, dispatching the 2/3 pounds of meat.

I imagine that an experience at the Salt Lick or various other Hill Country barbecues in Texas would be better, but I still found Rudy's in Albuquerque to be very good. For one thing, this experience has only made me ache for more barbecue joints in the future. Isn't that the real symptom of fan-dom? - the unending quest for more.

Rudy's BBQ
2321 Carlisle Boulevard Northeast, Albuquerque
http://www.rudys.com/
(505) 884-4000

Southwest Chief Dining Car from LA Union Station to Albuquerque

There's nothing quite like Los Angeles' Union Station, a tribute to the great train stations of the Midwest and East, but tailor made for our city's sensibilities and architecture. The main waiting room might be one of the most breathtaking places in the city, the din of the voices and clicking of heels imparting the ideal soundtrack for a stroll down the long hall, the auburn light of the setting sun tinting it just right. Tens of thousands come through Union Station but not very many come here with the intention of taking a real train to a far-off destination. Subways and the Gold Line are trains, but they're not trains.

I remember taking the Coast Starlight train with my family all the way up to Seattle, which takes 36 long hours. On the way back, our family upgraded to the sleeping car, where my sister and I took our turns shuffling through our mini board games for hours on end. I realized not too long ago that I've had the opportunity to take trains to some unusual destinations. I've taken a crappy sleeper car from Odessa to Kiev, a clean-cut sleeper train (with three levels!) from Beijing to Yinchuan, China, and most recently a short train from London to Newmarket. I even took a train from Chicago to St. Louis because a storm delayed our flight (talk about dedication to get somewhere). I love trains because they usually run along compelling vistas and landscapes, allowing one to better get a feel for the land through which he or she travels.

The Southwest Chief, the stalwart remnant of the Southern Limited and Super Chief, runs from Chicago to Los Angeles every day, the entire trip taking nearly 42 hours. The train departing from Los Angeles runs through Albuquerque, which made it a great alternative to flying (saved me a bundle of money too).

The daily Southwest Chief leaves at 6:55PM, just when the sun begins to wane through the Southland. It takes a stroll along the L.A. river before cutting through the Inland Empire and through to San Bernardino before sunset.

The train features a viewing car with large windows and seats that face the sides, making it easier to socialize with fellow train riders, some of whom avidly ride these specialty long-haul routes all over the country. You tend to run into some interesting people on these trains.

Since I wanted to feel a bit like James Bond in Casino Royale (minus the incredibly attractive Eva Green/Vesper Lund), I decided to splurge at the Dining Car, which features classic American dishes in a sensibly appointed rail car. I honestly didn't expect top quality food since these trains aren't particularly geared toward a well-heeled crowd.

A "warm" roll came (it was cold), along with individual packets of butter.


I ordered the strip steak medium rare, which came with a side salad (which I covered in blue cheese dressing), baked potato, and "vegetable medley" (boiled soybeans and corn). I found it almost comical that the salad dressings were gathered onto a basket in individual packets, as well as the sour cream that came for baked potato. The steak was evidently grilled on a steel flattop but clearly within a reasonable range of "medium rare", with a nice sear on the outside and a warm pink in the middle.

The beef was rich and garlicky, a credit to the special marinade that the menu touts. I couldn't help but dab a little A1 sauce, but the steak actually didn't need it. The experience felt cheapened by the plastic plates that resembled porcelain but I wasn't going to start complaining when I had just eaten a mighty fine steak dinner. If it's between traveling on Southwest and nibbling on pretzels, and this dining car, buy me some train tickets.

Note: Train leaves daily at 6:55PM and arrives in Albuquerque at 12PM.