A few months ago, Taco Bell launched their Doritos Tacos.

I’m going to shamefully admit that I wanted to try it. DH actually looked at me with disgust. This coming from a guy who spent his college years eating canned Vienna sausages or boxed macaroni and cheese and used to ask for McDonald’s gift cards for his birthday. He’s become such a food snob.

Anyhow, I love Doritos and yes, I do like those cheap crunchy tacos from Taco Bell even though they have no semblance to Mexican food. So the idea of combining both sounded really really good.

Well when we finally tried it, I was disappointed. Perhaps it’s the Taco Bell I went to, but I found it to be too salty. The almost neon orange Doritos taco shell had even more cheese powder than a regular Doritos chip. Combined with the salty sauced meat and there was nothing to balance it out.

So we haven’t been back for more, but the other day I thought, why not make my own?

RakiRaki

RakiRaki, a new ramen place, recently had its soft opening.

It’s located in the plaza with the horrible parking that also houses restaurants like Red Moon, Tapioca Express and Tofu House.

According to the menu, the restaurant is part of a chain of ramen restaurants from the JYOSUI Group in Nagoya under Chef Takeo Araki. None of that meant anything to me really, though the one thing on the bio that caught my attention was that they use alkaline water to make the soup as well as serving it to customers.

As you may recall, I first noticed the RakiRaki sign while driving home from Apple Korean House. When I took a peek inside, it looked under construction. But Faye emailed me to let me know that it would be opening September 26. So two days later, I was there to check it out. In fact, I was so curious to check it out that we actually came here after dinner. I guess this was like a late night snack? The interior still has some work to be done and the grand opening will be October 25, but they are currently open for dinner with a limited menu.

Inside, there are seats at the bar, a communal table in the middle, along with smaller tables around the edges of the restaurant.

Right away we were impressed with the service. Usually the service is pretty spotty and inconsistent when a restaurant first opens. While there was a little bit of a lack of coordination here, all the staff were very attentive. Each one of them came over several times to check on us, ask us if we had any questions. Even when we got our check at the end, they told us to stay as long as we wished.

Original

I debated between the original, which is their signature ramen, or the premium which is supposed to be richer. I was afraid the premium might be too salty so I opted to try the original. The ramen here is actually made with chicken broth. I really liked the large bowls that the ramen came in, including a plate underneath the bowl as well.

I found the ramen soup to be a tad too salty for my taste. Also the broth flavor was quite light. I couldn’t really taste much beyond a hint of chicken broth and water.

The noodles were served al dente, still a tiny bit hard, just how I like them. One thing I noticed is that they offer oxtail as an additional topping. I will have to try that next time. I did really enjoy the chashu though. Light, tender, not too fatty.

Well it doesn’t feel like October in San Diego, but I tried to get myself in the Fall baking mode this weekend with a few pumpkin recipes including this pumpkin ale bread.

It felt a little strange baking with Fall spices while running the air conditioning given the heat wave in San Diego.