Rediscovering El Palomar downtown, plus growing organically with the Homeless Garden Project
What a pleasure to revisit one of my old haunts, El Palomar, in the historic old Palomar Hotel (designed by architect William Weeks, who also built Santa Cruz High and the Darling House) downtown. During a spontaneous lunch with a singing buddy it was nice to discover that the booths are still large and cozy, and the lunch specials are still huge and delicious. I fell in love with El Palomar’s sopes a million years ago, and I thought I’d see if they still delivered the same old pico de gallo magic. And while I was at it, why not add a tostada slathered in beans and melted cheese ($9)? Bev went for the lunch special combo, too, only hers was the sope and enchilada duo, plus rice and beans ($12). Our hands reached for the chips and salsa at the exact same moment. Crunching, talking, more crunching and swiftly our lunch arrived. I’m here to tell you that the delicate, feather-light sopes are still spectacular. Crisp clouds filled with guacamole, shredded cabbage, tomatoes, sour cream and diced onions and peppers. The tostada was even better. I think what I crave here is the sexy contrast between gooey soft (melted cheese over beans), and crunchy (fried tortilla). Incredibly satisfying. No, I couldn’t finish my sope. And Bev took home the enchilada for the husband. Smart woman. Of course, the El Palomar Taco Bar (in the arcade walkway) is quick, no-frills delicious. But sometimes you just have to spread out and spend some time. For that, I suggest sliding into one of the big booths.
Sustain Supper Series
The Homeless Garden Project, currently celebrating 25 years of enlightened growing, gives us so many ways to dig in and support the dignity of work and organic growing. Some very delicious ways, too. Coming up at the HGP Farm from 4-7:30 p.m. on Aug. 22, Deborah Madison, Greens restaurant founder and cookbook author of Vegetable Literacy, will be on hand to discuss her pioneering organic philosophy. The multi-course dinner will showcase the harvest of HGP’s Natural Bridges Farm, as well as the wines of Bonny Doon Vineyard. In September, Catherine Sneed will be the featured Supper Series speaker, telling participants about her groundbreaking work bringing a horticulture program to the San Francisco County Jail. That work in the 1980s seeded Sneed’s celebrated Garden Project for prisoners, helping to transform the reentry lives of ex-offenders. Make your reservation for one of these al fresco dinners at sustainevents.homelessgardenproject.org.
Product of the Week
Well, Kevita has done it again. We have been sucked into the marketing vortex of those clever probiotic juice folks and now we’re enjoying a morning fling with the Kevita Tonics. Cleansing. Probiotic. Tonic. What’s not to like? Well, now that you ask, the flavor of these zippy drinks does take some getting used to. Why? Because the five new “tonics” are built around apple cider vinegar. You can smell that astringent aroma right now, can’t you? Here’s the deal: these tonics—we each have a very small glass each morning before breakfast—are said to stimulate the immune system. They’re good for digestion, which we can corroborate. The flavors range from kale lemon (not bad), to red beet (takes some willpower) to turmeric ginger (our favorite). You know that turmeric and ginger are excellent for digestion and immune-system boosting, right? And like all Kevita products, these tonics are organic, non-GMO, vegan, and sugar-free. So, that’s where we are right now. Check these out for yourself. In the $2.50-$3 ballpark, depending on where you shop and who’s doing a two-for-$5 promotion.
PHOTO: Lindsay Miller of El Palomar with their lunch special plate of sopes. CHIP SCHEUER
