Tin Fork

Engulf the Garlic Shack

The powers of garlic

"Soju!” says my buddy Ernesto. “Au jus?” “No, soju. What’ve you been talking about, on and on? Soju? Korean sake? Then it clicks. ’Cause I have been going on about soju and how it’s gonna ...

New Zealand in Little Italy, Spain in the Gaslamp

Overseas outposts

Water. Adam’s Ale. Hobo cocktail. Sky juice. Call it whatever, it’s one of the few things around that’s still actually free. And — hey hey! — today, water made it possible for me to finagle ...

Healthy happy hour in La Jolla

Greed cometh

New year resolution time: gonna eat healthy. Gonna eat less. Gonna live on nuts and twigs. Or...eat Thai? ’Cause I keep seeing Thai cuisine on lists of the world’s healthiest diets. And especially my all-time ...

As tilapia goes by

“Oh, wow!” says Mary Beth. “Ed, you’ve gotta try this shrimp soup. It’s the best.”

Oh, boy. Fish looks up at me from the plate. His open mouth seems to be saying something. “Help!” “See that?” I ask Mary Beth. “Your imagination,” she says, “is running rampant. It’s a tilapia. ...

Party with a platter of carnitas at El Pachanguero

Leona's lush carnitas

"I need a novio!” This is Leona. She’s standing by as I chow into her lush carnitas, basically slow-cooked pork on a plate loaded with frijoles, grated cotija cheese, avocado slices, pico de gallo, and ...

Goat is my game

Bleat-worthy meats in National City

"Se habla English!!” That’s what it says on the menu I’m checking out, here in National City. It also says “Birrio de Chivo, Guadalajara-style, perfected in Tijuana and imported into the USA.” Perfect. Because tonight, ...

Sunday chow

Out of the rain in City Heights, scarfing two rambunctious tacos

"Sorry about your leader.” “Thank you. But it’s been a long time. Thirty years since I left.” Raul’s from Cuba. I want to ask what he feels about Fidel. But conversation drifts. We happen to ...

Gateway drug to Indian cuisine

Zing follows every crunch at Bawarchi Dosa

They’re lining up to get in. The wedding party. Actually, not the wedding party. These are the aunts and uncles and parents who’ve come to sample dishes for their daughter’s wedding breakfast they’ve booked here ...

The Bar One sausage saps Ed's resistance

“That one is really good,” says Alex. “I like the spicy.”

We’re walking, walking — hold it! Swear this used to be a hair salon. But now we’re looking at a kind of Italian bar that spills out onto the sidewalk. I try to figure out ...

Fill up on tamed-tiger kung pao at Imperial Express

“True kung pao should have only ‘facing heaven’ chili peppers and Sichuan peppercorns.”

"Midnight, dude.” This guy and I just happen to fall in step walking away from Father Joe’s, into the dusk of Imperial Avenue. “Midnight?” “Everybody’s waiting for midnight. Look around you,” he says. “There’s a ...

Ed Bedford's first and last interview

Ed Bedford shares some of his experiences and philosophy in honor of his 1000th Tin Fork column, where he has spent two decades writing about "the real world out there" through the lens of San Diego's cheap eats.

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