Behold the beginning of our annual 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!
I don't review Long Beach restaurants by design–partly because I'm one of like two Weeklings who don't live there, but also because I'm an OC boy, and Long Beach ain't OC. That said, I have to give a shoutout to Sliced and Diced, the little catering business that not only could, but is doing.
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I remember running into owners/chefs/partners Amy and Griselda years ago at an event at the Museum of Latin American Art (MOLAA), where they hit me up and asked me to try their food booth of tortas. I immediately commended them for hitting on what I still say is the next big Mexican food trend, and immediately became a fan of their fine, hefty sandwiches. They were just catering at the time, but told me they wanted to start a food business and, hopefully, a restaurant.
The food business, Peppered Up, is already a Long Beach fave, with their sauces (best of which are the Pepita Lime and Chile de Nuez–walnut salsa!) enlivening many a home. But it's their restaurant, Sliced and Diced, a place smaller than a living room, where you can try their food almost daily. The tortas are huge, yet surprisingly healthy, served in a delightful combo plate of potatoes and slaw that's colorful AF–here's the full review we did in 2013, and all those words remain true. Now, howzabout opening a Sliced and Diced in OC, mujeres?
The List:
95. Seasonal Dumplings at Coconut Rabbit
96. Burrito de Birria de Res from Burritos La Palma
97. Bò Kho at Song Long Restaurant
98. Pancake Sandwich at Willowick Golf Course
99. Tahdig at Tanor Fresh Mediterranean Grill
100. Quatro Formaggi Panini at Old Vine Cafe
Email: ga*******@oc******.com. Twitter: @gustavoarellano.
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Email: ga*******@oc******.com. Twitter: @gustavoarellano.
Follow Stick a Fork in It on Twitter @ocweekly or on Facebook!
