Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Burrito bowls – easy & endlessly customizable.  I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower.  The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.

So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.

I used a teensy bit of bottled vinaigrette on my bowl.  You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:

Lime & Cumin Vinaigrette

1/3 cup olive oil

3 TBS lime juice

1/2 tsp Dijon mustard

1/2 tsp ground cumin

1/2 tsp chili powder

S&P to taste

Whisked together.

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

MY ingredients were:

Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)

Sliced avocado

Black beans – drained & rinsed

Cherry tomatoes – halved

Arugula (you can use any lettuce or leafy greens you prefer)

Purple cabbage – sliced

Red onion – diced

Jalapeno slices

Vegan cheesed – chopped

Cilantro

Lime juice & wedges

Dressing of choice

OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.

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DIRECTIONS

Assemble the bowls as you like or let individuals assemble their own.  Add whatever dressing you like & mix it all up.  Easy peasy!

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Southwestern Taco or Nacho Style Mac and Cheese

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I don’t know what is wrong with me but I have a definite pattern of opting to make comfort food on the hottest of days.  Yesterday was no exception.  One hundred degrees out?  Turn on the oven & get baking!

This dish is pretty simple & very customizable.  I used ricotta because I had some left over from my Zucchini Squash Blossom White Pizza with Goat Cheese and Ricotta and Mozzarella.

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Ricotta is better suited to lasagnas though & I might not use it if I didn’t already have it around.  I also opted to roast 5 jalapenos because 1) I have a convenient stove-top grill and 2) it was another opportunity to have another heating element cranking away in my already unbearably hot kitchen.

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Roasting peppers (or eggplant) can be done directly on the burners of your stove.  Just put them on a flame & turn until they are black everywhere.  Put them into a covered container for a few minutes so they “sweat,” and then rub the blackened skins off under cool running water.  Seed & mince the jalapenos & you are ready to go.

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I also made my own taco seasoning (more than I ended up using) but you could just use a packaged kind – if you prefer.

Homemade Taco Seasoning

Blend:

1/2 tsp dry oregano

1 TBS chili powder

1 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp cornstarch

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper

1/2 tsp paprika

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This is a pretty spicy recipe so go easy on (or eliminate) the spicy parts if you prefer a milder dish.  Also – if there is an ingredient or two that you do not have or do not like – lose it.  Or – like corn in your tacos or nachos?  Add some!   Want some cooked meat in there?  Add it.  This is a very forgiving dish.

Southwestern Taco or Nacho Style Mac and Cheese

Feeds a lot – 6 easily

INGREDIENTS

8 oz dry macaroni

9 oz vegan beef crumbles (or real beef)

1/2 red onion – diced

1/2 red bell pepper – diced

1-5 roasted (or raw) jalapenos – (I roasted mine as explained above & I used all 5) – minced (optional)

1 (4 oz) can chiles (I used hot ones)

1 (15) oz can black beans – drained & rinsed

1 (10 oz) can Rotel (or diced tomatoes)

2 TBS taco seasoning (packaged or use the recipe above)

Olive oil

1-4 chipotle peppers in adobo sauce – minced (optional)

3 cups cheese (I used 1 cup ricotta & 2 cups grated cheddar/mozzarella blend but 3 cups of grated cheese is fine (maybe better) and pepper jack would be great) – or VEGAN alternative

Extra grated cheese to top the casserole (1-2 cups or so)

1 (4 oz) can sliced black olives (as garnish)

Raw jalapeno – sliced – as garnish

Cilantro – as garnish

Tomato – diced – as garnish

Avocado – as garnish

Pico de gallo or salsa as garnish

Corn chips – as garnish

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DIRECTIONS

Heat the oven to 350 degrees.

Cook & drain the macaroni.

Make the taco seasoning – if you are not using packaged.

Roast the jalapenos – if you are using them roasted.  Mince & set aside.

Heat 2 TBS olive oil in a large saute pan.  Saute the onion, bell pepper & canned chiles & fresh jalapeno (roasted or not) and chipotle peppers and heat until the onions & peppers are softened.  Add the beef & heat through.  If using real meat – be sure it is cooked through.

Add the seasoning & the macaroni & stir around.

In a large bowl, mix the black beaks & Rotel (or diced tomato) & then add the macaroni beef mixture.  Add the cheese you are using & mix it all up well.

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Grease a large casserole dish & put the mix in there.  Top with additional cheese & some sliced olives & jalapeno.  Cook for 30-45 minutes or until the cheese is all melted & bubbly & beginning to turn golden.

Garnish with your choice of olives, jalapeno, avocado, tomato and cilantro.  Corn chips might be a nice touch, too.

Crack a cold beer & get your eat on!

 

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Crispy Grilled & Baked Cactus (Nopalitos) Tacos with Corn & Black Bean Salsa & Avocado Cream

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – so – I bought these cactus paddle things because I see them everywhere & I decided I needed to get to the bottom of it.  If you do not live in a part of the country with a large Hispanic population and you cannot find fresh cactus, you can used jarred cactus – or nopales/nopalitos. The ones I bought were already prepared – meaning – the thorns had been trimmed as had the rim.  If you find fresh ones & need to prepare them – there are lots of tutorials HERE.  It is not difficult so do not be intimidated.

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I wasn’t sure what the heck to do with these guys so I both grilled AND breaded & baked them.  You might want to use them having only been grilled or only breaded and baked.  Your call.  There is so much going on in these tacos – I don’t think it matters much. I used crushed corn flakes & taco seasoning to bread them simply because that was what I had around.  Panko or other bread crumbs would work, too, and if you don’t have a packet of taco seasoning (I have NO IDEA where the one in my pantry came from) – spice up your crumb mix with a little onion & garlic powders & maybe some chipotle or other chili powder. I made a little avocado cream sauce for these, primarily because my avocados were not as ripe as is ideal.  You can just cut up fresh avocado on yours or make a traditional guacamole.

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Crispy Grilled & Baked Cactus (Nopalitos) Tacos with Corn & Black Bean Salsa & Avocado Cream

This makes a lotta tacos.  🙂

The Spicy Grilled Corn & Black Bean Salsa is HERE.

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For the Avocado Cream

1 avocado

4 TBS Mexican crema (or sour cream)

1 TBS mayonnaise

juice of 1/2 lime

1 tsp fresh dill (optional) – or cilantro

1/4 tsp each: onion & garlic powders

S&P to taste

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For the Crispy Grilled & Baked Cactus (Nopalitos) Tacos

Several cactus paddles or some jarred cactus strips

2 (or more) eggs

1/8 – 1/4 cup hot sauce

2 TBS taco seasoning (or a blend of onion powder, garlic powder & chili powder)

1 cup (or more) bread crumbs or panko (I used crushed corn flakes)

Cooking spray

Queso fresco

Corn tortillas

Extra cilantro & limes for garnish

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DIRECTIONS

For the avocado cream

Puree all the ingredients in a food processor.

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Crispy Grilled & Baked Cactus (Nopalitos) Tacos

Prepare the cactus paddles if they are not already cleaned.  There are lots of tutorials HERE.

Spray them with cooking spray & grill on both sides until they begin to char a bit & soften up.  Cut into strips. Image

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Heat the oven to 350 degrees. Whisk the eggs & hot sauce together in a bowl.  Blend the taco seasoning & the bread crumbs you are using in another bowl. Image

Drag the cactus through the eggs & then the breadcrumb mix & place on a cooking sheet treated with cooking spray. Cook at 375 for about ten minutes, flip them & bake another ten minutes.  It might take a little more or a little less time for you to get them crispy – depending on the size of the strips & how densely they are breaded.  Watch them carefully. Image

Now you just assemble your tacos.  Warm your tortillas (I do this directly on the stove burners – being careful not to burn them).  Top them with cactus, salsa, avocado cream, queso & cilantro.  Squeeze a little lime on there & shove’m down your gullet washed down with a cold cerveza.

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BEER! And other lunch items at Spitz, 3 Dog Cantina, Mission Cantina & Golden Road Pub – in & around Hollywood, California

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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The last time my badass boyfriend, Miles, was in town from Little Rock – it was over 100 degrees nearly every day of his week-and-a-half long stay.  Hot like the temperature recorded on my drive to LAX – in that photo above.

That is the heat reading on one of my two trips to get him at LAX (as his first attempt to leave was thwarted by the total incompetence of American Airlines – a fact that also allowed us a few extra days together so – there’s that).  Driving round trip from Hollywood to LAX is usually unpleasant, at best, but when it is 105 in your house & you have no air conditioning, you find yourself quite content on the 110 south in bumper to bumper traffic – because it is your only access to free AC.  Even the typically irritating fact that you cannot access the carpool lane because you are alone in the car is an inconvenience that rolls off you like the sweat on your own back.  Sweat that has dried & even causes a little chill as you blast the AC into your face so hard that your hair looks like a fright wig at the happy reunion with said beau.

The result of the uncivilized & oppressive & unyielding heat was that Miles & I spent far too many daylight hours in air-conditioned public places – usually ones with bars.  Not jail bars – but “belly-up-to-the” bars.  Bars with friendly bartenders.  Bars serving cold beer & the kind of acidic, unpleasant wine that most bars serve by the glass.   MMMMM!  That’s livin’!

The first time I picked him up at the airport, it was literally 105 in Hollywood so we went directly to Mission Cantina because Miles had a taste for Mexican food & because they serve this Pasadena-made beer – Craftsman 1903 – that I really enjoy.  He got a chicken burrito & I got a couple of fish tacos.

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Everything was delicious.  I’ve written about Mission Cantina before – when Miles & I first went there & then to the Museum of Death.  Here is the interior & outside patio.

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Our only issue on this day was that they had all their doors wide open & it was only a few degrees cooler in there than the oven just outside the doors.  I had sweat rolling down my legs and when a gal is wearing shorts & sweat runs down her legs – well – does the word “incontinence” mean anything to you?  It isn’t a pretty picture.

So – the next time I picked him up at the airport (an hour after dropping him off there) it was still 105 outside.  So – we decided to try a new place we spotted on our drive back home – Spitz.  I had never heard of it & the exterior gave nothing away as to what we might expect inside.  Here is the inside:

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They had Golden Road AND the Craftsman 1903 – both made locally.  I’m a fussy beer drinker so this pleased me a great deal.  So – Miles & I ordered beers & checked out the menu.

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Nearly everything on the menu had a carnivorous & vegetarian option!  That is a great thing for me (a vegetarian) & my “all meat all the time” boyfriend.  Unfortunately, neither of us were very hungry so we ordered only the Street Cart Fries which we were promised would be amazing.  And they were!

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Somehow, despite being loaded with a lot of damp toppings, these fries remained crispy & delicious.  Then we noticed – MY GOD – it was happy hour!  So I ordered a glass of white wine & Miles got another beer.  The wine was far more drinkable than your average happy hour white & served in a real wine glass AND it was a deep pour.  Suffice it to say, I will be returning to Spitz!

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On a hot Sunday, Miles & I staggered in from the heat – and I mean it was Africa hot – to 3 Dog Cantina.  I’d considered the place before but a peek inside revealed it to be MASSIVE & with a sports bar vibe.  Neither Miles nor I can tolerate sports so this place has been on the back burner.  Until that boiling hot Sunday.  We entered 3 Dog Cantina!

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Promptly seated in one of those huge booths by the window, I checked us in on Four Square because, as I’ve said before, I am a huge dork.  And because, sometimes, you get a little reward.  This check-in rewarded Miles with a free beer!  Bravo!  I ordered this cucumber margarita & it was pretty awesome.

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If I’m not mistaken, Miles also ordered a lemonade & a Coke with his beer & they were served in huge Mason jars.

Here is the menu.

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Not a fan of mahi-mahi, I ordered shrimp tacos & Miles got fajitas.

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The food was great, the room was very pleasant (despite sports on every wall) and it wasn’t crowded so we lingered as long as it took Miles to eat ALL of that chicken – which he did.  A miracle.

On the last full day of Miles’ trip, the temperature dropped into the nineties so I decided we could brave an outdoor meal.  We had been planning to try the Golden Road Brewery Pub and so try it we did.  It was even bigger that 3 Dog Cantina & offered indoor seating, outdoor seating & outdoor games.  Empty, it had the vibe of those massive bars in – like – Ensenada – that cater to college kids.  The sheer optimism of the size of it was intimidating.  Being there when it is crowded must be brutal.  But they had parking & it wasn’t crowded so we pressed on.

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HERE is the menu.  Far more creative than I have come to expect at pubs.  I ordered the avocado fritters & the banh mi (because I have never seen a veggie one before).  Miles, predictably, got ribs.  And we both got their Point the Way IPA.

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I’ve had fried avocado before & found it mushy, warm & gross.  THESE were crispy & delicious.

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I cannot comment on the ribs but Miles seemed to enjoy them a great deal & he ate ALL of that hunk of cornbread.  I guess southerners like the cornbread crumbly while, southerners say, Yankees like it wet.  As a Yankee, that was news to me – though I am definitely in the “moist with fresh corn added to it” camp.  Miles, if you haven’t figured it out, is a light eater despite the fact that (or maybe because) everything he chooses to eat is heavy.  Meat meat meat.  If it is fried – even better.  “Vegetables” for him include (and are almost limited to) mac & cheese & french fries.  How he stays at 135 lbs at 5’6″ – I will never know.  Especially when you factor in the beer.  By I digress.

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That is the banh mi.  In fairness to Golden Road – I am not a huge tofu fan.  I don’t dislike it – as in – I will not avoid it but I never add it to anything that doesn’t already include it.  I don’t buy into that whole “Vegetarian?  My god!  How do you get your protein?” bullshit.

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So – I found the tofu in the sandwich sort of pointless & replaced it with the fried avocado.  Also, in fairness to Golden Road, they offer a sandwich with the fried avocado.  And the bread was ridiculously awesome.  So, next time – I will get that fried A.L.T. they offer.  And there will be a next time because it was distinctly pleasant to sit out on their big porch & drink their beer & nibble the goodies they offer.

So – there you have it!  Four new joynts to try out – whether you are a degenerate carnivore, a persnickety vegetarian or just an inveterate drunk.  Enjoy!

In closing – here are two completely unrelated but cute little animal posts.  You’re welcome.

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Not Your Mama’s Spicy Vegan Refried Beans

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I had extra pre-soaked pinto beans from my Vegan Pozole recipe.  I was considering throwing them away & then a wave of shame hit me.  Wasting food is such a sin so I looked about my kitchen for inspiration & came up with the idea to make a clean & healthy refried bean recipe.  Refried beans.  The name sounds loaded with calories.  But here is what they say on Wikipedia about the name:

The name is based on a mistranslation: in Mexican Spanish, the prefix re is an informal form of emphasis meaning “very” or “well”, which has been confused with the English re, which more often indicates repetition. Thus, frijoles refritos really means “well-fried beans”, not “refried beans”. In this dish, the beans are often fried, but may also be baked, thus making the term “refried” a misnomer on two counts.

So – do not be afraid of this dish.  It only uses a little olive oil & these beans are so fresh tasting & bursting with flavors – you will never look the same way at those lard-laden, baby food bland refried beans they serve in Mexican chain restaurants.

Look how pretty they are with the green flecks of cilantro & the red of the smoked paprika!  So give these bad boys a try next time you have a Mexican themed meal!

UPDATE – heat these up with a lot of grated cheese & serve it up as a dip!!!

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Not Your Mama’s Spicy Vegan Refried Beans

INGREDIENTS

4 cups cooked pinto beans (or 3 15 oz cans)

1-2 cups of stock

3 garlic cloves – chopped

1 jalapeno – seeded & chopped

1/4 cup cilantro

1 small onion – diced

1-3 chipotle peppers in their adobo sauce (I used 3)

1 tsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

olive oil

S&P to taste

Extra cilantro, chopped jalapeno & smoked paprika as garnish

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DIRECTIONS

Cook your beans.  It is best they soak overnight or that you quick-soak them.

To soak beans overnight, rinse the dried beans and pick out any stones. Place the beans in a large bowl or saucepan and cover with water. Leave overnight.

The quick-soak method is terrific when you don’t have time to let the beans soak overnight. Put the beans in a large pot and add enough cold water to cover by three inches. Do not cover. Bring the water to a simmer over medium-high heat. Continue simmering for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain.

If you are substituting canned beans for dried, 1 cup of dried beans produces 3 cups of cooked beans. 1 can contains 1/2 cups of drained beans.

When the beans are cooked (or when your caned beans are drained & rinsed) – take a 1/2 cup or so & set aside.  Put the rest of them in the bowl of a food processor or blender.  Adding as much stock as needed, puree the beans.

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Add the chipotle and the dry spices & blend.  Add the cilantro & blend.

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In a large frying pan – heat about 1 TBS of olive oil & cook the onions & jalapeno until the onions are translucent – or soft.  Add the garlic & saute two more minutes.  Add to the blender or food processor & puree the onions etc into the beans.  Leave the pan on the stove – as you will need it again in a minute.  Add stock as needed to puree the beans.  Do not be afraid you need more water to blend them than seems right.   Once they are completely smooth – put the bean puree in the frying pan and “fry” them in the residual oil until they thicken to the texture you like.  Add the reserved whole beans & stir them in.  Add S&P to taste.

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Once the beans have reached the texture you like – serve them up.  I grated a little cheese on mine.  You could go heavier & use a pepper jack or cheddar – or lose the cheese entirely.  Your call.  Garnish with cilantro and/or jalapeno & some more smoked paprika.  Crack open a cold one!  Ole!

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Grilled Chipotle Chili Lime Shrimp Tostadas

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another Cinco de Mayo dinner option.  I like to plan parties that involve a room temperature or very self-service buffet kinda vibe.  Tacos seemed labor intensive & would require that keep heating up tortillas etc.  So – I thought – hmmmm.  If I make a little tostada bar & cheat by using the pre-made tostada shells (sorta ghetto but fuck it) – all I would need to to is make & chop everything in advance & then just set it all out there.

I’ve never made a tostada before.  Not difficult to make but how the fuck do you eat them?  All of a sudden, I envisioned people milling around a house, eating standing up & trying to put a 6 inch hard disc (piled high with spicy shrimp & veggies) in their mouths whole.  Or worse – trying to cut into the whole affair with no leverage.  On second thought, this might not be the best buffet idea but, for me last night, these guys were easy & delicious.  And messy.

What you put on your tostada is as open to your imagination as the contents of a taco or burrito.  I opted for these chipotle lime shrimp & a little of everything else I had laying around.  That included:

Spinach

Cabbage

Tomato

Avocado

Red onion

Cilantro

Scallions

Cotija cheese

Lime

Chipotle Mexican Crema (1/2 cup crema – or sour cream – blended with 3 chipotle peppers)

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You can use pre-made tostadas or fry up some corn tortillas yourself.

The only cooking required here is the shrimp.  Once they have been in the marinade a bit – just grill them up & get ready to make a mess all over the place as you try to eat these sloppy fuckers.

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PRINT THIS RECIPE

Grilled Chipotle Chili Lime Shrimp

INGREDIENTS

1 lb shrimp – peeled & cleaned

3 chipotle peppers in adobo – minced

1 TBS sambal oelek (or other chili paste)

1/2 tsp ground cumin

1 TBS brown sugar

1 large lime – juice & zest

1/4 cup cilantro – chopped

1 TBS olive oil

Blend all the non-seafood ingredients in a bowl & add the shrimp & coat them.  I then put this in a zip lock bag in the fridge for a few hours.  And shallow bowl serves this same purpose.

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Cook your shrimp (on a grill or in an oiled pan) for 2-3 minutes each side.  Err on the side of a tad under-cooked because they will continue cooking once they are off the heat.

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Tostadas

Simply pile your ingredients on top of a fried tostada shell in an sequence you prefer.  I loved my VERY spicy chipotle Mexican crema (1/2 cup crema blended with 3 chipotle peppers) but you can use sour cream.  Squeeze lots of fresh lime on your completed tostada.  And here are some topping ideas:

Spinach

Cabbage

Tomato

Avocado

Red onion

Cilantro

Scallions

Cotija cheese (or other grated cheese)

Lime

Chipotle Mexican Crema (1/2 cup crema – or sour cream – blended with 3 chipotle peppers)

PRINT THIS RECIPE

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Te’Kila Mexican Restaurant in Hollywood, California

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Te’Kila is right smack in the middle of the most touristy part of Hollywood Boulevard.  I don’t tend to spend a lot of time on the boulevard there but, frankly, this blog is forcing me out of my comfort zone – always looking for something new to write about.  Te’kila has a surprisingly pleasant environment, situated as it is on the alley that leads back to a big Victorian house that is a historic landmark now – and allegedly the oldest building in Hollywood.  I stole these pictures from Google:

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HERE is a little history on the place.

At any rate – here is the alley:

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And here is the outdoor seating at Te’Kila:

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The prices are not too bad.  Here is the menu:

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Notice the $30 burrito?   Nobody at my table ordered that but from the looks of the stuff we did order – I bet that burrito is, indeed, gigantic.

Miles ordered fajitas which, at first, seemed pricey – until they showed up.

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They arrived sizzling away & were served with pico de gallo, guacamole, tortillas, black beans & rice.  Miles asked for the cheese.  There was easily enough food there for two so, at $16, it was a pretty good deal.

My friend Mike ordered the $8 garden burrito which also was huge.

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And I got the $11 shrimp tacos (pictured at the top, too):

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and they were fresh & delicious.

Chips & salsa & some cold beer & we were very pleased with the whole thing.

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Still, despite the food being ample & delicious & pretty reasonable, the bill (with 4 beers added) came to about $65 – plus tip.  I hate when you think you are being good & then get hit with an $80 lunch tab!  Worse yet, I had parked at a 2 hour meter & paid for, I THOUGHT, 2 hours with a credit card.  I thought I got two hours for $1.  Turns out, I paid $2 for one hour.  Those fucking electronic meters can be really hard to read in bright sunlight.  Anyway – after absorbing the $80 lunch – I came back to my car to find this:

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Fucking OUCH!  It really sucked because I genuinely thought I’d paid for two hours.  I even set an alarm on my phone to alert me after and hour & 45 minutes.  Grrrr!!

Anyway – despite the drama & the parking ticket, I’d still recommend Te’Kila as a great spot to eat lunch outdoors on a pretty day.