Exotic LA Eats

Last weekend, somebody asked about the strangest things I’ve eaten. At the time, I couldn't answer because that list is long and stretches far back. Being a problem solver, I broke the problem down with list of weirdest things eaten in SoCal, but even this list is long, so its broken into three parts:

1. Things that I would probably never eat again
2. Things that are OK but I won’t actively seek to eat
3. Things that are super tasty but uncommon in SoCal

Part 1: Not tasty List

Stinky tofu - The Chinese name literally means Stinky Tofu and the product is exactly as advertised.  It is tofu and it stinks. Traditionally, it is fermented with brining liquid comprised of milk, vegetables and meat for up to several months. Needless to say, the smell is quite pungent for the uninitiated.While many Chinese find this to be a tasty delicacy, I apparently lack the gene to process the smell. You can go head first and try this at Tofu King or ease in at boiling point where the odoriferous tofu is diluted in hot pot.

Tofu King, 713 W Duarte Rd, Arcadia, CA, 91007

Boiling Point, 153 W Garvey Ave, Monterey Park, CA 91755

Natto - This traditional Japanese food is made from soybeans fermented with a specific strain of bacteria. It is apparently a breakfast food which, conceivably could be more effective than coffee. This has a strong smell, intensely unusual flavour and a slimy texture. This is the few foods breaking my three strike rule. I tried once in Los Angeles and once in Tokyo after which felt it was no longer necessary to try again to make sure I don’t like it. You can pick this up at any Japanese grocery store.

Nijiya Market Little Tokyo, 124 Japanese Village Plaza Mall, Los Angeles, CA 90012

Balut - Many have seen this southeast Asian delicacy on Fear Factor. It is a developing duck embryo boiled alive and eaten in shell with a spoon. This is often served with beer, which I apparently haven’t had enough. Don’t get me wrong, it’s not ethics or the visual of a veiny developing embryo, it was the inconsistent flavours coupled with undeveloped feathers and some crunchy bits. While I didn't hate it, the taste wasn't enough to overcome the oddity of this dish for me.

Hot Vit Lon Long An, 8942 Bolsa Ave, Westminster, CA 92683

Durian - Regarded in many Asian countries as the King of fruits, to which I humbly disagree. While its size and spiky appearance has some royal traits, its smell, taste and texture brings its status closer to court jester. In Asia, many high end hotels actually ban this fruit for fear the smell will prompt refund requests from foreigners. Most in my family actually enjoy durian which encouraged me to try multiple times. I could not get past the smell. It is indescribable, but let’s just say most analogies describing the nefarious odour would be dangerous to consume. The texture and taste is not worth mentioning because that odour depraves all other senses.

Ranch 99 Market, 140 W. Valley Blvd, San Gabriel, CA 91776

Chapulines - Eaten in Mexico, these whole grasshoppers are toasted with garlic, lime juice and salt containing extract of agave worms. It was served as a side dish in a Mexican restaurant. It’s texture is different than insects I’ve eaten in Asia because of the toasted cooking process with inside still containing liquid of a salty and sour nature which sometimes popped like a water balloon. That popping sensation was quite not enjoyable.

Casa Oaxaca, 3317 W 1st St, Santa Ana, CA 92704

Sweetbread - This tasty sounding culinary term is actually an animal gland which can sometimes add to the ambiguity. Sweetbread can actually refer to several different animal glands. I had calf pancreas at Wolfgang Puck’s Spago which was flavoured and cooked well. The gland is similar to brain in taste and texture which is mushy and doesn't have much inherent flavour. It was ok, but not something I would crave.

Spago, 176 N Canon Dr, Beverly Hills, CA 90210