The Taco Stand is a family owned taquería inspired by the taco stands of Tijuana. The popular taquería recently opened their third location in San Diego.

We actually haven’t had a chance to visit any of their other locations but the original La Jolla location has been on my to-do list. This weekend, I had plans to visit the La Jolla restaurant. However, when we got there, we were told that they were temporarily closed due to computer issues. Gah!

So, we left, but I couldn’t stop thinking about the tacos I had been planning on eating. Later that afternoon, we were heading to North County, so we decided to make a detour to their newest outpost in Encinitas, which has been open less than a week.

Sharing some recent food and nonfood things.

1. Before my vacation, I met up with my good friend CC for lunch. Whenever we meet, she always brings me a lot of interesting snacks to try. I love exploring new snacks so it’s always fun to get these food gifts. Here is a quick photo of what she gave me.

I was particularly excited to see the Jelly Belly peas & carrots. They are shaped like peas and carrots, but don’t worry, they aren’t like those weird flavors Jelly Belly came out with. Instead, the flavors are green apple and orange sherbet. I’ve seen them in photos before but never was able to find any to try them. These are so adorable!

Unfortunately, they aren’t actually jelly beans. Instead they are mellocreme (think candy corn). Still, these would make really cute gifts and I can see them being great for a party, maybe as a decoration for a dessert too.

2. I’m in love with Skin Aqua UV Silky Smooth Mist Sunscreen. If you are visiting Japan (I’ve also found it in Taiwan) or have a friend that is, I recommend you trying a bottle. I’ve tried nearly every US sunscreen product and none of them are anything like Skin Aqua UV Silky Smooth Mist. I was first introduced to this sunscreen last year when my cousin sprayed it on me in Taiwan.

Zongzi

Zongzi, also known as a rice dumpling, is a Chinese dish made of glutinous rice and either sweet or savory filling, and wrapped in bamboo leaves. They can be eaten and found year-round, but are most often eaten during Dragonboat Festival (Duanwu Festival), which happened to be yesterday.

I’ve never made my own zongzi before. It’s not something my mom ever made when we were growing up. Every year, I get several requests for a recipe, so this year I decided to finally make my own. A few months back, one of my friends actually had a gathering where we made them. That was a good practice experience for me and gave me the inspiration to make these.

I’ve included very detailed step-by-step photos and hopefully they’ll make your experience go smoothly.