Thanks to this sub for being an incredible resource. And thanks to restaurant workers for building this incredible food scene. First time visiting and definitely wish we had more time and more belly space, but here goes
**Northern Thai club**
Everything was complex, some bordering funky. But even with all the crazy spices herbs and fermented stuff and pickles, the flavors were never super aggressive as far as Thai goes, in a good way
**Eggslut**
Bacon egg and cheese was a pretty good sandwich. Ketchup was surprising but added umami and brightness. Wish I could taste the egg more
**Sonoratown**
Tortilla was exquisite. Glad we tried both taco and quesadilla. Was able to appreciate the tortilla’s texture more in taco, but the char on tortilla and bigger meat to tortilla ratio made the costilla quesadilla a more satisfying smoky meaty bite. Chivichanga was creamy comfort food. Incredible food for the money
**Republique**
*Koshihikari rice* no clear reference points I recognize for the dish, but it’s so darn multifaceted. Earthy, savory, smoky, briny. Rice’s beautifully cooked, as good as any great sushi restaurant, but plays more of a textual role here than flavor. One of the more memorable dishes of the trip. Thought their pastry was good but not on the same level as west coast greats like Ken’s in Portland
**BCD tofu house**
Oily and slightly thick broth was savory and satisfying. Tofu tastes overcooked if there’s such a thing, a bit firm and tough for Sundubu
**Pa ord**
*Spicy curry catfish* Everything dialed up to 11 – salt, MSG (more the umami taste/impression), herbs and spices, sugar, deep fry crunch and grease, Aggressive and spectacular. Crispy pork in drunken noodle was spectacularly crunchy too
**Los 5 Puntos**
House made tortilla was almost spongy. Carnitas and chicarons were salty greasy lard-y goodness
**Daybird & Howlin’ Ray’s**
*Daybird Sichuan chicken sando* crunch on the breading was well done, but too much (hollow) breading and not enough chicken. Also didn’t taste sichuan to me at all. Howlin’s had an undoubtedly better sando. The wing faultless too. Both the chicken from the sando and the wing were generously sized, and the crust so so flavorful. Spice level wise Daybird’s hot was… hot. A 7 for me and made us rethink our decisions when we got to howlin’s next, went with medium which is maybe a 3.
**Holbox**
Fish in the baja fish taco was inexplicably creamy. Far and away the best quality fish I’ve had in a taco. Bay scallop aguachile was show stopping (1st pic). Zesty and super bright and punchy, but balanced, and you still taste the quality of the seafood. Everything had such elegance to it. Ridiculous low price.
Bonus pic of uni from Santa Barbara fish market. May not sound appetizing but it was like sea tasting gelatinous butter to me. Must try.
by antidoae