P.F. Chang's China Bistro

Rating 4.0-Average Cost $15-$35

P.F. Chang's is and American chain restaurant founded in 1993 in Scottsdale Arizona by Paul Fleming. There are over 145 restaurants in most of the US and a few outside the country starting in 2005. The restaurants serve American Chinese cuisine recipes conceived and planned originally by Philip Chiang. P.F. Chang's is the namesake of Paul Felming [P.F.] and Philip Chiang [whos surname is simplified to Chang].

I have visited P.F. Chang's several time is varied places in the US and in Mexico City. Most recently in El Paso, Texas.

Ordered to table were the following:

Chang's Spare Ribs $9 - This is an appetiser of 6 wok seared ribs in a fine honey bar-b-que sauce. The starter plate can be shared with everyone at the table. Be sure to ask for hand wipes, the honey is abundant!

Chang's Spicy Chicken $11 - This is one of the most popular dishes served here. A take on a General Tso's recipe. The chicken is lightly dusted in a rice flour and stir fried in a Sichuan sauce. When served family style, this one doesn't last.

Orange Peel Beef $12 - This is a thinly sliced choice cut slightly seared on the wok and tossed with chilies and fresh orange peel. This has a rewarding and lasting taste sensation. Try blending this dish with their Garlic Snap Peas or the green tea noodles. Can't miss with this one.

P.F. Chang's also has a gluten free menu and a desert menu that will knock your woks off. Always a favorite of mine when traveling. Atmospheres presented are conducive to family or intimate settings.


http://www.pfchangs.com/index.aspx

Rojas Mexican Grill & Restaurant-Carlsbad

Owned by Tomas Rojas in the 2700 Block of San Jose Blvd. $7-$15 Rating 3.75 -- Rojas touts "The Taste of Mexico" but in reality, the memorable cuisine here is originates mostly from the Northern States of Mexico with Chef Rojas' own touch in every menu item. If you are looking for a dining experience the really resembles Mexico's beloved taquerias and casas de bestek this will definitely do the trick. Open from 8am to 8pm, breakfast, lunch and dinner are available and well thought out in the menu.

Tacos de Alambre--$8 Four open face tacos served on flour or corn tortillas filled with beef and bacon chunks, cheese and green onion. The name literally translates 'wire blocks'. This is a favorite for many especially when topped with the award winning salsa at every table or the accompanying sour cream and whole made guacamole. Restaurants below the border don't buy, but rather make both flour and corn tortillas on site. This dish could only be improved by having that fresh ground corn tortilla served, but alas, even Rojas has fallen prey to the convenience of purchase, whereas I think patrons would gladly pay more for this delight. 1/2 orders are available.

Rojas Steak--$11 This grilled edition to the menu is delightful for the meat eater. A 6-8 ounce sirloin cut, topped with mushrooms, bacon chunks, and aromatic asadero cheese. This dish is complimented with charro beans and a delightful chili toriado [deep fried jalapeno served in a soy sauce] and whole grilled green onions. The combination here is time tested and every bite can be scrumptious and yet differ from the last.

Chicken Fajitas--$11 Hand trimmed chicken breast first season rubbed and then marinated before grilling to taste. [Done to Well Done] Served with grilled red onion on a sizzling hot flat iron platter. A generous portion here with the included addition of charro beans, small flour tortillas, sour cream and whole made guacamole. This dish could be improved again by offering a fresh corn tortilla instead of the American flour tortilla, and three instead of two. The patron can make this request. There are variations on this dish in the beef fajita, which is a skirt steak, or one can request the diablo sauce. Past attempts of the diablo sauce available a la carte, reminds this critic of something cooked in Chernobyl. On a scale of 10, with 10 being the hottest, this is 7-8 easily. Be Careful!

The service crews staffing this restaurant vary just as anywhere else supporting multi-shifts. Cooks, although trained by Tomas himself, cannot and do not perform as well when Tomas is on the grill. This is not fine dining per se, however, if one wishes authentic Mexican food with a personal touch, Rojas is the place. Without a doubt this place is definitely in the top 5 Mexican themed eatery's in SE New Mexico and West Texas. This restaurant earns the high rating of 3.75--

Junior's Burrito Stand

Average cost $3 to $8 Rating 2.5

I really have given great thought to weather or not I would critic places like this, but after trying Junior's, I have to say something! I've eaten at small kiosk's in Buenos Aires, NYC, London, etc. and and found most to be streamlined into one type of food. Junior's is worth a visit. Be patient, and use as much Mex Tex as you can to communicate. The menu advertises all types of basic Mexican food, but I might recommend the "Chile Verde" burrito.

Chile Verde Burrito-This is a great tasting burrito. We picked up a couple and went down to the beach to have lunch. Be prepared with plenty of napkins, this meal is 20% liquid. Made from stewed pork, and in house roasted green chili with a medium rating on the 'hot meter'. Almost too hearty for lunch unless you plan a light meal in the evening. The pork is trimmed, however the fat content is a little too high.

Located on the SE Corner of Main and Green. They keep early hours.

The Stock Exchange-Carlsbad

Rating 5.95---Average cost-$15 to $45---222 West Fox---Carlsbad

Reservations: 575-302-0754

11/13/09 Revisited

Three entrees ordered to table:

#1 Rigatoni served in a Roasted Tomato Sauce with Fresh Mozzarella and Grilled Mushrooms $13. This is a variation on the Steak Rigatoni served some weeks back. The taste of the tomato sauce alone is worth trying... .....so refreshing to have the extra effort put into roasting, then finely crushing fresh tomato. First and subsequent bites prove that the second champion of this dish is the fresh mozzarella lightly placed in the dish with the consistency of a garnish, but having a wonder taste and aftertaste, leaving the diner wanting more.

#2 Herb Grilled Chicken Breast over Chipolte Cranberry Sauce $13.50. Zink is a master on the indoor grill, taking this plate seriously. First seasoning lightly with salt, and then grilling until that char we all love is consistent on this yard bird cut. The Chipolte Cranberry Sauce is new to this diner, and gives everything expected including that smokey crunch of the char mixed with the almost too subtle smokey taste of the adobo. One should really enjoy this naturally sweetened cranberry variation. No worry, capsaicin level is hardly noticeable in this dish.

#3 Sauteed Chilean Sea Bass served with a Jalapeno Hollandaise Sauce $21. Having had every fish entree the Stock Exchange has offered, this, is by far the most outstanding. This fish is commercially found in cold temperate waters, including Antarctic Islands. Know as Chilean Sea Bass in the US, it's know as Merluza Negra or Patagonia Toothfish in Chile and Argentina. Because of its availability and price I have dined on this fish every way possible while living in Argentina. It is a relatively inexpensive fish in South America, but in Japan, it can be pricey. Chef Zink brings this diner quite a surprise with this chunky white meated fish. Fork tender and done to perfection... ... and only fresh ingredients in the hollandaise. This should be a sell out this weekend. This one is really off the hook!

Don't miss the Pecan Pie for Two, and you might add a side dish of Stock Exchanges vanilla bean ice cream. Wonderful Friday the 13th dining. One is discouraged to leave the table and know he or she has to walk back into the world. Zink puts into your mind, the thought of being elswhere, with the brilliantly choregraphed foods... ... subtle and vivid. Amazing everytime.

10/18/09 Three entrees were ordered to table:

#1 Wild Mushroom Ravoli with a Sherry and Forest Mushroom Sauce $14. Wonderful undertones in the reduced sherry sauce. The hand made pasta was cooked to perfection. The sherry sauce makes this dish! The table bread consists of a wheat jalapeno roll and it did not compliment the pasta.

#2 The 12 Ounce House Steak-Cooked Medium with the Savory Rice $14.50. The house steak is always a safe bet. Chef Zink hand cuts the silver sac from this tip steak, making an inexpensive cut that will satisfy the palate. The savory rice was just that and a new item to the menu.

#3 The 16 Ounce Angus Reserve Rib Eye-Choice Cut-Cooked Medium Rare with Sauteed Mushrooms and Garlic $24. Hand cut and perfectly trimmed. This steak is the one to get when you want to treat yourself at the end of a long work week, and is more consistent than the slightly expensive Prime cut which sometimes has been too marbled. I might suggest one of the pleasant assortment sauces to compliment this steak. Don't get me wrong, Zink's steaks can stand alone, but you won't want to miss one of these added pleasures.

The Deserts are always well thought out. I have enjoyed all of them and will again, however the table ordered 'Sister's Favorite', a layered cake over a folded cream frost... ....beautiful to the eye, but not nearly as indulging as any other desert on the menu. One comment at the table was, "It wasn't as good as I wanted it to be". Weekly menu changes allow the patron to experience all the good cuisine the Chef offers.

Reservations are suggested by calling 575-302-0754