Updated: Dec 19, 2019
The leftover season is here to stay. While Thanksgiving and December holidays result in lots of food being put away after the feast to then be turned into a sandwich, soup or what have you, I believe leftovers are part of a weekly affair. You must be very accurate and precise when cooking up a dish to not leave any leftovers in my opinion.
Besides, why not cook a little more than what you need for one specific meal so you have a starter for your lunch the next day? OR even breakfast, like this compound mac and cheese with soyrizo and polenta, scramble topped with a pair of scrambled eggs? It was de·li·cious
Lately, I've been really hungry during the first part of the day. If you've read my previous blog posts, you'll remember I've adapted an intermittent style diet where I get all my calorie/food intake between 6 AM and 3 PM so the breakfast pictured here fit like a glove to a hand. I was on a good run until last Sunday before I fell to some sort of cold-like, lite flu illness, but I am back to the track! Is also safe to say this is no intermittent diet anymore. It is my lifestyle diet now. If I try to eat anything after say 6 or 7 post meridiem I feel heavy. Oldness? Nuh! I think it just fits my lifestyle where I go in to Cueva at 3in the afternoon and get home after 10 PM. I do believe that eating late night after I get home from Cueva is not healthy. It hadn't affected me in the almost nine years that I had been eating dinner at night. I was used to it, but now things changed and I feel way better not having supper at night, with little time to spare before I have to go down for the day.
Have you ever been sick that after you start feeling better you feel something deep inside of your body has changed? Well, to my luck, I can not have one drop of coffee anymore. I am better now, like not sick, and I can't find a resource that can help me understand how is that my palate changed from one week to another when it comes to enjoying coffee. I don't have a smell for it, or the ability to create an enjoyable experience. I've tried drinking coffee in the last five days with no luck. Are there any doctors out there reading this blog that might have some insight? Sunday when visiting the Butts (Ana and Corey) I tried having a Pacifico but I also didn't enjoy it. Isn't that something? The only way I was able to pass the beer was after I made a Michelada mix. That was good. Spicy, tomato-ee, delicious. But the beer by itself did not appeal to my taste buds. I am not worried, I feel surprised and puzzled.
Well, at least my palate for good tasty food hasn't changed. It seems bitter is what I can't stand in my mouth right now and only time will tell. I know I am safe with coming up with more recipes for small plates, tapas, tacos, empanadas, or whatever else we like to cook up at Cueva Bar Café.
So, last but not least. I was working on a song called "Yo quiero cafe" and it all came to a halt the week before last before the weekend. The weekend came and then I got sick. Now I am conflicted about the track because in it I spelt my love for coffee and when I drink coffee I feel grungy inside. Here's a preview of one of those B-side tracks that might be kept in the vault for a while. IT has a sticky tune to it, so much that my kids prompt me to sing "The Coffee Song"!
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let tapas bring us together!
Cueva Bar is my approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cosy, relaxed and inclusive atmosphere without the white table cloth element, just a purely human relationship fostered by those who dine in the all are welcomed neighbourhood gem.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local-organic produce and vendors to produce both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar in San Diego California offers world-inspired tapas by Mexican-Gringo, Food Network’s Cutthroat Kitchen alumni Chef Oz. Fusion tapas inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Our happy hour is from Tuesday to Saturday from 4 pm to 6 pm. Happy hour offerings are $2 off tapas and $3 off all drinks by the glass
We're located in the eclectic University Heights neighbourhood