Pachanga Cocina Mexicana - Ellicott City

Pachanga Cocina Mexicana is located off of Route 40 in Ellicott City just up the street from CVS pharmacy on Centennial Lane. We've eaten here many times and the food has always been consistently good.

Pachanga is part of a restaurant group that includes La Palapa restaurants (Historic Ellicott City, Laurel, and Silver Spring), El Azteca restaurant (Columbia - River Hill) and another Pachanga in Odenton.

Although Pachanga is decked out with vibrant colored walls complete with authentic Mexican decorations, the seating space is a bit small and a tad out-dated. Despite these small shortcomings, the food is definitely worth the trip.

I usually order the steak fajitas served on a hot plate with grilled onions, peppers, and tomatoes. A side plate of tortillas, Mexican rice, black beans, guacamole, pico de gallo, and sour cream accompanied the entree. I personally like to stuff the tortilla with as many sides as possible, especially pico de gallo. Marinated by the flavors of the onions and peppers, the steak has a slightly sweet flavor that makes it delicious. 

Charles also ordered a fajita dish. He chose a combination of shrimp and steak. The well seasoned large shrimp were plump and moist.

My mom ordered the Chesapeake Chimichanga filled with a crab, shrimp, mushrooms, onions, and green peppers mixture and topped with a cheese sauce. She chose black beans & Mexican rice as the sides dishes. Although the chimichanga isn't photogenic in the picture below, it looked fantastic when it was served. The seafood and vegetable blend filling has a tinge of what tastes like a seafood seasoning or Old Bay.

              

Carne Asada

My father loves the Carne Asada steak that's marinated in fresh herbs, peppers, chile, lime juice and olive oil. It's an enormous piece of well seasoned and grilled steak. 

 We tried a few different desserts. My mom's favorite was the key lime pie with its creamy, almost cheesecake thick consistency. Charles and I loved the mile high New York cheesecake and sugar coated churros. Surprisingly, the desserts were all just as good as our meals.  

When ate at Pachanga's on a Thursday night, we were informed that it was free dessert night with a purchase of an entree. Since this special is not listed on their website, I called to confirm if it's an on-going special.  One time, the person who answered said yes.  Another time I called, the person who answered said she didn't know.  So, go on Thursdays for free dessert at your own risk. 

New York cheesecake

Key Lime pie

Churros

Pachanga's website lists weekday meal specials.  Monday is the all-you-can-eat combos (tacos, burritos, tamales, enchiladas etc.) for $12.75 . Tuesday is steak night  (carne asada) for $13. 95. Wednesday is fajita night for $12. 75 and Thursday is chimichanga night for $10. 75. 

 - Thomas
hocofood@@@

Carrabba's Italian Grill - Ellicott City

Although Carrabba's Italian Grill is a restaurant chain, don't let that fool you. 

Carrabba's owners and cousins Johnny Carrabba and

Damian Mandola's philosophy is that "fresh ingredients are the key to making a successful Italian meal." That's exactly how they run their restaurants with only the finest ingredients and fresh herbs - and it shows in their cooking.

We love that Carrabba's owners are of Sicilian decent and their culture plays a big part in what they cook.  Lots of menu items are family recipes. We appreciate good Italian food because our relatives are from Italy (our great grandfather is from Sicily) and the cooking we do at home is influenced by our Italian heritage. 

The restaurant has promotions like the current "Amore Monday's". This special allows you to order three courses (appetizer or dessert, soup or salad, and  main dish) starting at $12.  Even if you don't go on a promotional day, it doesn't matter, Carrabba's is consistent all the time. 

 While waiting for our orders at the kitchen side tables in Carrabba's, we were served warm and fresh complementary bread with a herb olive oil dipping sauce.  You might be tempted to eat every last slice of bread, but be careful there is so much more food coming.




Most every entree comes with a choice of soup or salad. Charles and I always get the caesar salad.  The creamy caesar dressing and the abundance of shredded fresh parmesan cheese placed over the crunchy romaine lettuce is amazing.

Carrabba's legendary wood fire oven is 
used to make pizza and flatbreads. 

Charles selected the lasagna entree. He said that it had more than enough rich tomato sauce, just the way he likes it. The lasagna had many thick layers, resulting in very smooth but dense bites. My Grandma Alberta is famous in our family for making lasagna.  Charles said the Carrabba's lasagna was a close second to our Grandma's recipe.

I ordered the the chicken marsala with a side of mashed potatoes. The entree was topped with mushrooms, prosciutto ( Italian ham), and delicious marsala wine sauce. Usually, chicken marsala is sautéed, like the way my family makes it at home. However, they grill the chicken at Carrabba's.  This just adds to the depth of flavor for this fantastic dish. According to Carrabba's website, the marsala wine is aged in oak barrels for over one year to enhance the taste. While the alcohol is burned off during cooking, the robust flavor reminds. The mashed potatoes side was a perfect combo to the chicken - buttery soft melt-in-your mouth mashed spuds. 

Over the years, Charles and I have gone to Carrabba's many times with our family. We enjoy sitting both at the tables and at the kitchen seats. And we've had the chance to experienced many different food selections. Here's some of our other favorite foods - cozze in bianco (mussels in a white wine sauce), chicken bryan, mezzaluna pasta, chicken parmesan  and the classic spaghetti and meatballs.  You can't go wrong with anything at this restaurant.

If you go to the Ellicott City restaurant, tell the manager Jerry we sent you.  He's a great guy.

- Thomas
hocofood@@@

G & M Restaurant and Lounge, Linthicum Heights, MD

Just a few miles south of BWI airport, sits G & M Restaurant and Lounge that's been in business for over 30 years and is known for its legendary crab cakes. In our pursuit to find Maryland's best crab cake, we headed down to G & M for a week day lunch.

Me, my grandfather, and Charles

I ordered the crab cake sandwich that came with a choice of two sides. I chose french fries and mixed vegetables. This oversized jumbo lump broiled crab cake was prodigious! The seasoning was tasty, but didn't overpower the sweet crab meat. Grip this sandwich tightly with two hands, or you might struggle to keep this bad boy contained.

My grandfather selected the two Maryland crab cakes entree with a side of coleslaw. He was infatuated too. 

Charles ate the broiled flounder stuffed with crab meat. This fish entree was yet another ginormous plate of seafood goodness. Even Charles couldn't finish the whole dish!





My mom found out the restaurant was also known for its Greek dishes, so she ordered a chicken souvlaki sandwich with Greek salad and a side of green vegetables. She loved it.  I ate some of the souvlaki and I agree, everything was very fresh and well prepared. The pita bread was righteous - slightly crispy, warm, and seasoned.




While we were all happily stuffed, we couldn't resist ordering dessert. We weren't crazy about the coconut custard pie. There was too much stringy coconut for our liking. However, the caramel cheesecake and apple pie were a slam dunk.

Caramel Cheesecake 

Coconut Custard 

Apple Pie

Although G & M is known for its crab cakes (which I would rate as one of the best crab cakes I've ever had), it seems that there are quite a number of other dishes that are equally as good. We would definitely go back.  

-Thomas

Celebrating our blog's 2nd anniversary at Cubano's- Silver Spring, MD

Indoor seating - The atmosphere of warm red
colored walls,  brightly colored paintings, and Cuban
music played over the loud speakers gave it anauthentic feel.  

Summer outdoor seating

We decided to celebrate our blog's 2nd anniversary at Cubano's Cuban restaurant.

Conveniently located only a few blocks from the Sliver Spring metro station.

Charles recently got his learner's permit and drove to the restaurant. He was happy to find free parking in a public parking lot on the same street - relieved he didn't have to parallel park.

Masitas de Puerco Cuba Libre with saffron rice and sweet plantains

Charles and I both ordered the Masitas de Puerco Cuba Libre - crispy fried marinated morsels of pork, properly dressed with sutle hints of garlic, lime, parsley topped with sautéed onions. All meals come with a choice of saffron or white rice, black beans and sweet or fried plantains.


The pork morsels were lightly crispy on the outside but were fork tender on the inside. The plantains were sent from heaven, I couldn't believe what I had eaten! They were thick, flavorful, and filled with mouth-watery, sugary goodness.

The tasty black beans came in a coffee type cup with saucer. It was a cool presentation and allowed me to put as much or as little black beans on my plate as I wanted.

Camarones al Ajillo

My dad and mom selected the Camarones al Ajillo -  shrimp was sautéed in a garlic infused wine sauce. The saffron rice tasted superb when mixed in with the light sauce. My dad liked the sauce and said it had a little kick to it. However, he wouldn't say it was spicy, just right.

Everything coming out of the kitchen looked extraordinary - including the desserts. We're excited to return soon and try other dishes.  

Cubano's was a great way to celebrate our two year anniversary.  

Thank you to everyone who reads our blog and posts comments. We hope you will continue to follow us on our third year of food adventures. 

- Thomas 

We are Howard County Fair Iron Chef Challenge Judges

The first Howard County Fair was held in1946. Now decades later, the Fair is still the highlight of summertime in Howard County.  The Fair showcases the county's amazing farms and their bounties - fruits, vegetables, meats, dairy products and livestock.

This annual event offers a wide array of fun attractions and entertainment including carnival rides, pie eating contests, band performances, bull riding, cow milking contests and one of our favorite, the Iron Chef Challenge - a fun and friendly event that showcases local farm products and local talent.

This year, Thomas and I were invited to be judges for the Iron Chef Challenge on Thursday, August 8 from 6-8pm. Three teams, using HoCo locally grown produce and meat, will compete for the title of Iron Chef Champion. 

This is by far the coolest thing we've EVER been invited to do.

Visit the HoCo Fair to celebrate our county's rich agricultural history - and look for us "2 Dudes" at the Iron Chef Challenge on Thursday from 6 - 8 pm.

- Charles 

hocofood@@@

Umberto's Pizza and Restaurant in New Hyde Park, NY (Long Island)

Me and my grandpa with our "Grandma" style pizza - half cheese and half sausage broccoli rabe

Disclaimer: I am a fourth generation lover of Umberto's.

My great Aunt Millie introduced her parents and her brother (my grandfather) to Umberto's pizzeria in the late 1970's and our family has been in love ever since.  Even after my grandfather moved his family to Maryland, Umberto's is still the first place we visit when we go to New York.

Since 1965 when Umberto's opened its doors, the secret to its success has been to use fresh, homemade ingredients with NO shortcuts - just like the owner's family, Umberto Corteo, made food in his Italian hometown near Naples.

 Umberto's founder Umberto Corteo with me in the kitchen
of his flagship pizzeria and restaurant in New Hyde Park

 


That means mozzarella made by hand, daily baked artisan breads, home made sausage and tomato sauce cooked with the sweetest, ripe Italian tomatoes and basil. Nicknamed the "Pope of pizza" Corteo invented the now famous "grandma pizza" - a thin curst pizza cooked in a Sicilian square pan - that can now be found in many New York pizzerias. In addition, the restaurant serves traditional New York style pizza and Sicilian style pizza with a variety of topping combinations.

This attention to detail extends to the entire Umberto's menu.  Whether you're eating a pasta dish or a Italian dessert, its all made with love from the staff, many who have been with Corteo for decades.

Over the years, the New Hyde Park restaurant has grown from a small pizzeria to a full service cafe, exquisite dinning room and banquet facilities. You can even eat at an Umberto's restaurant in Florida now. Corteo's brother opened several Umberto's there.

The flagship restaurant in New Hyde Park is so famous that Food Network star and chef  Rocco DiSpirito filmed an episode of the show there citing Umberto's as the place he would go for his last meal. Watch the video here. 

"Grandma" style pizza - half cheese and half sausage & broccoli rabe

On a recent visit with my Aunt Mille and family, we ordered a whole grandma pizza pie - half cheese and half sausage with broccoli rabe. The luscious melted cheese, thin crust, made this grandma pizza fit for a king.

We also ordered N.Y. style pizza with chicken cutlet, roasted red peppers and cheese toppings. The tender chicken cutlets and succulent red peppers complimented the thick fresh-made mozzarella cheese. This was ridiculously AWESOME!  Like a slice of heaven. 

Can you tell how happy I am? 

Baked Clams

My Uncle Dominic recommended we try the Baked Clams.  They were stuffed with seasoned  bread crumb, olive oil and fresh herbs- these clams were stupendous. 

The hanging prosciutto 

After we ate, Umberto came to our table to talk. He offered to take me and my mom on a kitchen tour!!! Of course we said yes! Who in their right mind wouldn't say yes to a behind the scenes tour of Umberto's!

Here's what I saw: All of Umberto's bread is freshly baked inside gargantuan bakery ovens. I felt like the bakery itself was one underground city!

In the kitchen, I spotted the largest pot of tomatoes I've ever seen. The fragrance of the fresh basil, sweet Italian plum tomatoes, olive oil and garlic all blending together was overwhelmingly amazing.

We visited three different levels of cooking and baking space on the tour.  Each held an area for something homemade - mozzarella, sausage, breads, desserts etc..  Each area was nicely decorated and extremely neat and clean. The staff, whom Umberto knew by name, were  so welcoming and happy to show us what they do. The restaurant's kitchen and prep areas are so nice I wouldn't mind having my dinner there just to watch all the action.  It was INCREDIBLE.

Before we left, Umberto gave us a giflt - several loafs of bread to take home. They were literally hot out of the ovens. For the next week, we ate sandwiches. 

Here's some of the sandwiches we made at home with Umberto's bread.

If you are anywhere near Umberto's you should stop by for a taste.  It's even worth a looooong trip to eat there.

BRAVO Umberto!

- Charles