Tag Archives: seafood

Playa Azul in San Francisco, CA: Wish They All Could Be California Cho’s…

28 May

Big news in Nacho Patrol land!

  1. Founding Patroller SmAsh recently got hitched to a lovely gentleman, who among many other wonderful qualities, was fully behind them serving a Mexican buffet at their wedding. This led to:
  2. The first reunion of the entire founding Nacho Patrollers in several years, in:
  3. California, our 11th state to nacho review in!

Seeing as we were in one of the most famous seafood cities in the world, San Francisco, we went in search of something that has long intrigued us: seafood nachos.  We found them at Playa Azul, a lovely, inexpensive Mexican joint on Mission Street.  We highly recommend this place if you are looking for fresh Mexican seafood, but must warn anyone with a fear of mariachi bands to stay far away. The “Nachos Playa Azul”, which you can order by the half-dozen or dozen (a first), come with beans, cheese, crab ceviche, shrimp, sour cream and avocado.

  • Appearance: (9) Now those are some loaded chips!  Each one resembled a miniature pizza slice, with a layer of melted cheese and the toppings piled high. The pink shrimp, gooey melted cheese, and verdant salad/avocado center presented a stunning sight.
  • Quality of Ingredients: (10) The seafood was the main feature here, and it was excellent.  The shrimp were well cooked and the crab ceviche was delicious. We, who hate lettuce on nachos, even loved the greens in the middle, which were a combination of arugula and spinach and very lightly dressed.
  • Distribution of Toppings:  (9) While one could not complain about naked chips here, we did wish that the avocado had already been stacked on the chips, instead of in the center where we had to apply it ourselves.
  • Price: (8) At $17.49 for a dozen (that’s $1.46 per chip for those of you playing along at home), these are a  worthwhile splurge.
  • Overall: 36/40.  These are some of the best, most interesting specialty nachos we’ve ever had.  Between this and the amazing nachos at Peso’s Kitchen in Seattle, we have to wonder– are we on the wrong coast??

Poe’s Kitchen Nacho Average Monday #3: (Un)Happy as a Clam

5 Feb

It has been a good couple of days for Nacho Patrol. Not only have we joined the 21st Century by getting a Facebook Page and a Twitter (we still don’t know what @ or # means, but we hope to have it figured out by the time the next big social networking media hits the market), but we also enjoyed a wonderful night at The Rattlesnake courtesy of Brian Poe, Laura, and the trivia teams that were worse than us. In another news Nacho Patrol gets creative at Poe’s Kitchen? More news on that in a few days, but for now, we’ve got some reviewing to do!

This week Poe’s Kitchen offered New England Nachos: clam chowder puree, fried Ipswich clams, bacon, celery and onion salsa, and a thyme vinaigrette. As Mya would say, it was “like woah.”

  • Appearance: (6) a little blah, and when you factor in the strange black stuff in the fried clams (we try to avoid eating filter feeders whenever possible) and the grayish color of the batter, we felt ourselves only slightly repulsed. Setting that aside, we thought the splash of color provided by the salsa offered a nice contrast to the creamy off-white chowder.
  • Distribution: (7) We’d love for the Rattlesnake to pay a little more attention to distribution. With a mass of chips, it’s easy to end up with a situation in which the sauce takes over while the other ingredients fall to the wayside (or our bellies). There was certainly enough of everything (and by that we mean, not enough bacon), but it wasn’t where it mattered most. That is all we will say on the matter for this week.
  • Quality: (6) Let’s preface this by saying, Nacho Patrol are fish people. We’ve been advocating for calamari and marinara on nachos since the dawn of time. Recently, we’ve been devising methods to put salmon and a delicious creamy dill sauce on chips. So, this isn’t a matter of saying, “well, they just don’t know how to eat fish.” Fried clams on nachos just didn’t work. They just aren’t flavorful enough to carry a nacho plate.   On another note, we’re told the clam chowder at Rattlesnake is delicious–but with so many other flavors blended in it was hard to get an unadulterated look at the sauce. And as always, the salsa and vinaigrette could do us no wrong. If we had it our way, we’d put bacon on everything. Once again, a bottle of cholula was kept close at hand to compensate for the general lack of salt/flavor.
  • Overall: 19/30. Our least favorite so far.  But we have reason to be hopeful for next week….