SoCal Restaurant Critic

Fresh Pan Seared Salmon with a creamy butter cilantro marsala. Sooooo good!

In California on business and wanted a burger, made myself Omaha Steak Frisco Burger on Toasted Sourdough with a Fried Egg.. hit the spot thank you Steve & Julie Lopez Vartanian!

My newest review, best in AZ. Buck & Rider, Gilbert, Az. While in Gilbert Arizona, we stumbled upon this restaurant on the 5th of July around 3 o’clock in the afternoon, without knowing anything about the restaurant nor if we needed a reservation or not. Later to find out it’s a good thing; See more on

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

Fool’in around in the kitchen over the weekend! Fresh Hamachi and salmon rolls, and grilled Korean style BBQ’d ribs!

Can you say, Chicken Wing, with my very own Diablo sauce! Everyone loves them!

Go visit this Restaurant, great food and service! Highly recommended!

4.16.23 Seems to be I am finding these out of the way wonderful places to dine lately. I so happened to be in Lake Elsinore, California and met up with a fellow foodie, Karim Loya. He recommended La Unica Mexican Restaurant, so I decided to give it a go. Not my regular kinda place to go but, I was so happy we did!

Upon arriving at noon, we were greeted by, who I’d like to call the ambassador of the restaurant, Maria Manzo, …. See more at www.

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

Please be sure to go to the website to read my review of “North Italia” in Gilbert Arizona!

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

I wanted to take time to send out a big thank you to you ALL for your support on my www.SoCalRestaurantCritic.com website and here on Facebook! The website now had has 93,646 followers and Hits, what a blessing!

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

Fooling around with the smoker and smoked these lollipops. They were falling off the bone delicious. Added a little cayenne for a saucy bite.. Email me and I’d be happy to send you my sauce recipe.

3-16-2024 Raceway Bar & Grill, Maricopa, Arizona. I seem to be stumbling into some out of the way, mom & pop type restaurants lately. I don’t normally write or blog about it but, maybe I should. We were talking to AT&T Mikayla in Maricopa, Arizona and shared.. see more on

www.socalrestaurant.com

Our SoCalRestaurantCritic.com reached 484 new followers last month. Now makes it a little over 93,483 followers! Thank you all for your continued support and help “Keeping Standards Everywhere” Chef Ron

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

I had the privilege of stopping by and revisiting Taquito Loco’s & More this morning at the Casa Grande, Az Farmers Market. We were greeted by Daniel, Ramona Sanchez, daughter Aaliyah Campa and son Daniel Jr. The food was delicious. I tried the new special tamale, chile & cheese with beans. Had the perfect profile, flavor nuances and layering, with a touch of that spicy flavor. Well Done! Until next time!

TAQUITO LOCOS , Casa Grande, Arizona
2.17.2024 This is a very unusual review. We were headed to Casa Grande, in Arizona and stumbled upon a very packed with people and sellers Farmers Market/Food Truck type event. It doesn’t help we were hungry. I don’t usually write about this type of events, nor specialty pop-up type food offerings. However, as we made our way through all the people and food purveyor’s tasting as we walked through, we stumbled upon, what I’d like to call, a Hidden Jewel. “Taquito Locos & More” where we met Daniel and Ramona Sanchez, owners …..and read more on at:
www. socalrestaurantcritic.com

Just in case you were wondering! Be blessed Ronnie

GOURMET ITALIA, Temecula CA. 4.8 STARS
1-22-24 We called a few days before to make our reservations and spoke to Jennifer the GM of the restaurant and she was very excited we chose Gourmet Italia for our celebration. We have visited the restaurant in the past and Jennifer has always made us feel important and right at home.

The six of us arrived at 4pm to celebrate a special birthday….. see the rest of our experience at: www.SoCalRestaurantCritic.com

SoCalRestaurantCritic.com I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef....

Sooooo good! Anyone for Seared Ahi?

If I would come to your home for lunch or dinner, what would you serve? Mexican? Seafood? Traditional American? 

After being in California the past 7 weeks for work and coming home to Arizona. Now filling up the tank to this just, confirms we made a great choice! 🎉💯🙌🏼❤️

It’s time to go and try some new offerings at the newly renovated Roots Eatery, here in our little town of Maricopa, Az. After seeing some of postings, I think we’re in for a BIG treat tonight!

My apologies first! That being said, I realize today, I have become a cynical and critical food snob at times! Restaurants are really struggling for a lot of different reasons and need all of our support!

They say we eat with our eyes first! Then tell me why, restaurants social media pages present photos of plates that are clearly over thought, clunky and messy! Clean the plate first for heaven sake! Loose the dried parsley, so 80’s, sour cream doesn’t go on everything and don’t put ramekins of tartar sauce or ketchup in the front of your plate pictures, remember who is the star of the show!! ... your food ! 🥺 it’s not a condiment picture!

Sorry just couldn’t keep it in any longer! Not that I know it all, I don’t but, perhaps at times another perspective wouldn’t hurt!

I bid you good eating!
Chef Ron

My family and I were there again today, second day in a row. Yes, it’s that good! This food is so authentic, so many layers of flavors, I would gamble to say, most likely the best so far, in Maricopa, AZ. See you again soon!
Birrialostacos.com

Chef Ron, SoCalRestaurantCritic.com

Remembering last year this time, having fun in the kitchen preparing some fun food for close friends. Baja Shrimp Cocktail, Seared Ahi Tuna and Veggies and Grilled Mahi-Mahi with Passion Fruit Pearls… had so much fun that day! Chef Ron Lopez

Tomatillo Salsa Verde
Got tomatillos? Grab your favorite tortilla chips for dipping in the best homemade salsa verde recipe ever. I have three methods for making this Mexican green salsa with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

PREP TIME 20 mins
COOK TIME 15 mins
TOTAL TIME 35 mins
SERVINGS 12 servings

To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. I prefer roasting on the grill. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.

Garlic is optional. You can either cook a few cloves with the tomatillos in any of these steps, or add one or two raw garlic cloves when you go to blend the salsa.

Ingredients
1 1/2 pounds tomatillos (about 12 medium)
1/2 cup chopped white onion
2 cloves (or more) garlic, optional
1/2 cup chopped cilantro leaves and stems
1 tablespoon fresh lime juice
2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want or remove seeds for softer taste)
Blend, two smooth and chunky consistency. Not to be puréed.
Salt to taste

Enjoy!