A hot and spicy weekend at the 2016 Oxnard Salsa Festival

On Friday, a relaxed road trip from Orange County to Ventura County that normally takes a couple hours turned into a rush hour traffic commute that stretched out to 4 hours – almost the same time as driving to Las Vegas. Not sure what was going on, but we finally made it to Oxnard just in the nick of time for the Professional Division Salsa judging at La Dolce Vita in Heritage Square. Heritage Square is celebrating its 25^th anniversary this year. It is a collection of turn-of-the-century homes and other buildings that were all moved to this square, restored, and are now the home to restaurants, shops, and even a wine tasting room.

It came down to 5 salsas for the Judges’ Choice. Here is the list of Professional Division winners in each category:

• Best Red - BG’s Café
• Best Green - La Vero’s Restaurant
• Best Specialty/Fruit - La Dolce Vita
• Best Hot - Vallarta Supermarkets
• Best Medium - BG’s Cafe
• Best Mild - La Vero’s Restaurant
• Judge’s Choice - BG’s Café

Immediately following the judging was the VIP Sponsor Party where guests were treated to some tasty bites as well as vote for the People’s Choice for the best Professional Division Salsa.

Vallarta Supermarkets served up a Chipotle Cream Chicken Penne Pasta and Tres Leches Cake. The pasta was a like a fusion of Italian and Mexican flavors. It was rich and hearty for an entrée yet a great dish to serve banquet-style. The tres leches cake was amazing! It was light yet creamy and decadent.

A buffet of the Professional Division Salsas was setup up in the middle of the party so everyone could cast their vote. And the winner is…BG’s Café!

Otani’s served up their Season Fried Red Snapper and Tempura Vegetables. Their season fried red snapper is so oishi! I would love to get the Izzy Special the next time I’m in town. The tempura vegetables were a nice light side.

La Vero’s Restaurant served up ceviche and carne asada nachos. The ceviche was clean, crisp, and not overly citrusy. The chopped pieces lent themselves well for dipping with chips. 

The carne asada nachos was “muy delicioso”! This meaty behemoth was covered with carne asada, queso, crema, jalapenos and tomatoes. I would love to have that as an appetizer in the restaurant.

Tomas Café served up Jesus’s Chilaquiles made with tortilla chips, green sauce, queso fresco, sour cream, and cilantro. I would definitely order this at the restaurant with two sunny side eggs on top!

Fresh & Fabulous Café served up their Spicy Burger in slider form which is topped with pepper jack, jalapeno, tomato, red onion, lettuce, and chipotle aioli. They just recently moved to 5^th Street near the movie theaters and are opening on August 20^th. Lots of great stuff on the menu for breakfast, brunch, and lunch ranging from breakfast entrees like omelets and pancakes to lunch entrees like burgers, sandwiches, and salads. I would love to try their Barbacoa Eggs next time I’m in town.

The evening ended with a walk to Plaza Park for the kick-off concert with Cecilia Noel & ‘The Wild Clams’.

On Sunday morning before the festival opened for the day, a new group of judges was rounded up to judge the Amateur Division Salsa Recipe Competition. Our group judged the mild and medium at first. We were armed with Mission tortilla chips and sour cream.

Judges in the foreground judged the mild and medium categories while the judges in the background judged the hot and specialty/fruit categories.

Ice cold water, margaritas, and beer were served to cool us off as the sun’s rays started to beat down upon us.

The medium category had a huge amount of entries!

It came down to six final salsas for the Judges’ Choice which included red, green, and specialty/fruit. Here’s a list of the winners for each category:

• Best Red - Dot Stern, Chatsworth
• Best Green - Victor Franco, Pasadena
• Best Specialty/Fruit - Mike Hill, Winnetka
• Best Hot - Victor Franco, Pasadena
• Best Medium - Marie Gutierrez, Ventura
• Best Mild - Gary Ramsey, Willows
• Judge’s Choice - Victor Franco, Pasadena

It was lunch time when we were done judging, but the hubby and I were too full from the yummy salsa and chips to indulge in any of the tasty treats available. The festival has a huge food court serving a wide variety of different foods. Watch the YouTube video to see various selections.

Mom loves roasted corn and simply had to grab a cob! She loves it with butter so the sweetness of the corn can shine through.

With the sun shining bright, Barrett’s Lemonade came to the rescue with their Blueberry Lemonade. We always grab a glass of their wonderful lemonade every time we attend this festival. It is ice cold and goes well with anything you eat with it.

Another year of the Oxnard Salsa Festival is over, but make plans to attend next year’s festival!

For more information:

Oxnard Salsa Festival

OC Night Market is coming to Costa Mesa – August 26-28, 2016

If you have never been to an Asian night market, the OC Night Market is a terrific opportunity to do so. OC Night Market is on its third season this year and it’s just getting bigger and better every year. It is one of the largest Asian-themed night markets in the United States. It runs from Friday, August 26 through Sunday, August 28.

Vendors lined the street at KTOWN Night Market

I have been to the 626 Night Market and the KTOWN Night Market and it is a wonderful assault on your senses – aromas from the food, colors from the different vendors to attract your attention, sounds of local bands playing on the stage, and of course, the flavors and textures of the different Asian foods offered.

• Tip: Bring cash with you as most vendors are cash only.

Here are some foods you might see at the OC Night Market:

It’s a three-day event is not to be missed. Make plans to attend the OC Night Market!

For more information:

OC Night Market

OC Fair and Event Center

88 Fair Dr.

Costa Mesa, CA 92626
Hours: Friday, August 26 and Saturday, August 27 from 4 p.m. to 12 a.m.;  Sunday, August 28 from 4 p.m. to 11 p.m.

Admission: $5 at the door. Children 6 and under are FREE.

Parking: $8

Pets: Service animals only

Rubio’s 5th Annual CoastFest in Oceanside, California

A beautiful summer morning dawned over our drive to Oceanside, CA for Rubio’s 5^th Annual CoastFest. It was still early so the traffic headed south was smooth sailing, taking only a little over an hour of drive time. As we drove through Oceanside, the Pacific Ocean, in all her blue splendor, made waves for the surfers and refreshing fun for families on the beach.

We headed over to the Beach Cleanup registration area to turn in our release paperwork, get our wristbands, and pickup supplies – trash bags and gloves. The gloves help protect your hands from any sharp materials found on the beach like glass, metals, etc. I was amazed how many people showed up to help keep our beaches and oceans clean. Every little bit helps. 

I tend to focus on the tiny microplastics in the sand since these have been found inside fish. They eat the microplastics thinking it is food. Keeping our oceans clean also keeps the ocean life healthy as well.

After an over hour of cleanup, we headed to the Junior Seau Pier Plaza Amphitheatre for the party of food, drinks, music, and family fun. We also received a stamp booklet. Once we collected 4 stamps from various booths at the event, it was good for a free entrée at Rubio’s. Our first stop was the guacamole station. They showed us the ingredients that go into the fresh-made guacamole that each Rubio’s location makes daily.

They served up cups of guacamole with tortilla chips for dipping. Even the cups that these were served in were made sustainably with corn.

Pan-Seared Shrimp Taco is topped with fire-roasted corn, creamy chipotle sauce, cilantro, onion, and cabbage. At the end of the line, you had a choice of salsa for your taco and/or chips. I had some guacamole left over so I just used it on my taco and it was fantastic!

Spindrift Sparkling Water was on hand giving out free cans of their beverages. We tried the Blackberry and Raspberry Lime. These are unsweetened with just a hint of blackberry and raspberry flavors. They are refreshing, but I prefer something a little sweeter. I looked on their website and noticed that they also offer sparkling beverages with a bit of cane sugar. I would love to try the grapefruit flavor next time.

At the back of the food tent, dozens of Rubio’s team members were grilling up shrimp, warming up tortillas, and assembling tacos. They were speedy and efficient; and boy did they ever need to be! Even if the line looked long, it only took a few minutes to go through. Great work everyone!

Mi Rancho is the purveyor of the corn tortillas that you will find at your local Rubio’s. They had a demo table set up showing off the process of transforming their organic corn from kernel to masa. They use a stone-grind method for an authentic flavor and texture.

Clif Bar had samples of their new Nut Butter Filled Peanut Butter Bars. They are certified USDA organic, low glycemic, and non-GMO. These would be great during/after a nice hike, bike ride, or run to give your body a boost in energy.

Yes, dessert!!! Rubio’s handed out Ghirardelli Chocolate Chip Oatmeal Cookies and Limon Coconut Bars. I love the combination of chocolate chips and oatmeal. My hubby’s grandma made the best, but these come up a close second. The Limon Coconut Bar reminded me of a tropical cheesecake. I’m definitely getting one the next time I dine in.

With our tummies full and stamp collection completed, it was time to head back home. I felt great by doing my part in keeping our beaches and oceans clean.

Sign up for Rubio’s Beach Club. You’ll get updates on the next CoastFest and also get lots of perks like coupons and a free taco for signing up.

For more information:

Rubio’s Coastal Grill