Tin Fork

Big on jork

The ancients called Chinese porridge the “first healthy food under heaven.”

The Eight Immortals are Crossing the Seas. They float by, riding paper mules, lotus flowers, flower baskets, aboard feather fans, storks, even a discarded crutch. People love the Eight Immortals. They represent prosperity and long ...

Something fat and juicy from the El Rorro taco truck

"The shrimp are from the ocean, not farmed. And my wife and I made all the recipes.”

"My latest review?” says Justin, “I got — see here? — 71,816 views.” OMG. He’s right. I’m staring at his phone. It shows stats from Yelp. He’s a Yelper. Has reviewed about 200 places he’s ...

Jazzed on the mango sauce at Bourré Southern Bistro

Southern enough

“This is the downtown of your dreams. All of the music and food, none of the parking hell.”

Beloved Egg Nazi

Six-dollar bacon, eggs, and toast

“Now I have taken over this place. And that will soon be my mobile kebab business.”

Skip the steak; leave Garden Kitchen happy

"Our customers are big on vegetables."

Peppers as dinner? Never would’ve done this, except for one fact. It’s a Friday. Not a payday. Low on dough but high on peppers. I’ve just spent four bucks on “blistered red shishito peppers, in ...

Tear off and eat the blanket covering Bosnian street food

“If we could bring in young calves and lamb from Bosnia, we would.”

"Dobro vecé!” This is me, greeting Ismet Sahic beside his truck. It’s 8 p.m., and Quartyard, here at Park and Market, is Sunday-night mellow. A floodlit rack of people sits drinking and chatting at the ...

A week to finish a stack of Du Par's hot cakes

This could take awhile. Turns out I’m his first full-stack order since they opened.

Uh-oh. Last Chinese restaurant in Chinatown just bit the dust. Lucky Liu’s has closed. And before Unlucky Liu’s, Red Pearl came unstrung. Silver lining? Today, where Red Pearl used to be, I discover a brand-new ...

Israeli food is drenched in history at 2Brothers

Genuine Mediterranean

“Our pita bread? We import it from Israel. U.S. pita is made from different flour.”

Eat your torta

Overdoing it at Oscar's in Baja La Jolla

"Where are we?” I really want to know. Lord knows I’ve bounced by here often enough in the #30 bus. Mike and his lady Rachel and me and a dozen other people are sitting on ...

At Jimmy's Famous, stuffed like an overnight bag

Zing to it

Just imagine: A shipload of starving, scurvy-ridden Spanish sailors struggling ashore through the tidal mud flats and seeing...this? A deck full of tourists and well-heeled Diegans scarfing away at ribs, burgers, and cervezas? They missed ...

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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