![]() San Diegans already know the wonders of Seaside Market in Cardiff’s marinated tri-tip that’s served here with barbecue sauce on a brioche roll. Then it’s sliced in half and dipped in crushed Flamin’ Hot Cheetos. Fried chicken tenders, mac ‘n’ cheese and spicy buffalo sauce is wrapped in a witchy green spinach flour tortilla and deep-fried. If you’ve come to the fair to indulge, Chicken Charlie’s newest savory item will keep you full all day long. ![]() There’s a green Bad Witch toast with a schmear of edamame hummus, but it’s the Good Witch version, with black pepper ricotta, black mission figs and lavender honey, that’s truly heavenly.īest belly-buster: Buffalo chicken chimichanga at Chicken Charlie’s Most fairgoers aren’t counting calories, but these light snacks on toasted French bread are still wickedly good. The pancake-style snack food is cooked to order in two varieties, bacon and cheese or bacon, bean and cheese, and topped with traditional fermented vegetables and mildly spiced tomato salsa.īest for your waistline fair food: Good Witch Toast at Emerald Farms Eatery But this year, Peterson, who lives most of the year in El Salvador, decided to baconize one the Central American country’s most popular dishes. This 24-year-old booth owned by Mike Peterson and Gene Edick usually serves bacon-wrapped American classics, like sausages and turkey legs. The chocolate flavor is mild and the salty bacon balances the sweetness of the baklava.īest twist on an old favorite: Bacon and cheese papusas at Bacon A-Fair But this year, he and his partner Catherine Behrend have introduced chocolate bacon baklava and chocolate baklava. Since 1973, Cardiff native Ted Platis’ family has been selling the traditional Greek phyllo pastry at the fair. Weird but it works award: Chocolate bacon baklava at The Mediterranean It’s being sold in cans through July 4 at Albertsons and Vons markets and on tap at the fairgrounds. Wizard of Haze is a refreshing hazy India Pale Ale with tropical notes and a slightly lower alcohol content than regular IPA. They’re crunchy on the outside and oozy and creamy on the inside.īest play on a theme: Wizard of Haze from Mike Hess Brewingįor the fourth year in a row, this North Park brewery has created a limited edition themed beer for the fair. Traditional crème brûlée is made into a frozen custard that’s scooped, dipped in a waffle-style batter colored red (in honor of Dorothy’s ruby slippers) and fried, then topped with caramel sauce and powdered sugar. But the true star is the new octopus taco, with tender strips of octopus, dipped in a light batter and fried, and served on a flour tortilla with slaw and choice of yogurt or Sriracha sauce.īiggest surprise: Deep-fried crème brûlée at Chicken Charlie’s This year they’re introducing four new food items, including mac ‘n’ cheese egg rolls, lasagna egg rolls and waffle pizza. ![]() The Pignotti family has been serving up fish & chips and Italian food in separate booths at the fair since 1968. The Blue Ribbon: Octo-tacos at Reno’s Fish & Chips To help fairgoers choose which new items to try this year, we did a taste test at a media preview event on Tuesday and offer a few of our favorites. “It’s not a job, it’s fun,” he said of the food-development process. Boghosian said he started dreaming up ideas for this year’s fair the day after last year’s fair closed. As always, “Chicken” Charlie Boghosian of Chicken Charlie’s FRYBQ in Clairemont Mesa will have an outsize presence at the fair, with nearly a dozen deep-fried delights including his top-selling deep-fried Oreo, and this year’s two newest entries, deep-fried crème brûlée and mammoth 1.5-pound buffalo chicken chimichanga.
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