Adobo Dragon offers a menu consisting of Asian-Latino cuisine and is located in the heart of downtown Phoenix at DeSoto Market. The head chef is Allan Inocencio and he is the one who combined the Asian and Latino flavors. Adobo Dragon offers a variety of noodle bowls, tapas and baos. I ordered the curried noodles and a side of albondigas tapas during my first visit. The noodle bowl was pretty flavorful. I felt it was a good-sized portion and the shrimp was nicely prepared. The albondigas tapas were also very tasty. I ordered a chicken and albondiga boa the second time I visited. The boa was perfectly steamed and had a nice texture to it. I also ordered Plantain mojo and found it surprising light and delicious. It came with a side of chips to scoop it up with. Both my experiences were met with great customer service. I really enjoy sitting at the counter and watching the cook fire up these creations while soaking in the fun atmosphere of DeSoto Market.
* – from Today
1 head of sturdy lettuce such as bibb, romaine or iceberg
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons light or dark brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 pounds ground turkey or chicken
1 small bell pepper (green, red or any other color you prefer), finely diced
1 large carrot, finely diced
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
Sriracha or other hot sauce for serving
1 to 2 days ahead: Prep the lettuce and make the filling
Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering.
Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.
When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce.
Remove from the heat and stir in the scallions.
Store the filling: Transfer to a lidded container (or multiple containers, if you’re sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.
Ready to eat? Reheat and serve!
Reheat the meat in a covered skillet over medium-low heat until warmed through, or zap in the microwave in minute-long increments, stirring between each to warm evenly.
Spoon the warmed filling into the lettuce leaves (about 1/3-1/2 cup filling per leaf, depending on the size of your lettuce) and drizzle with Sriracha or your favorite hot sauce, if desired.
Bubble tea (also known as boba tea) is a Taiwanese tea-based drink invented in Taichung in the 1980s. Most bubble tea recipes contain a tea base mixed/shaken with fruit or milk, to which chewy tapioca balls or fruit jellies are often added. – wikipedia
I’ve been to Lee Lee International Supermarket in Chandler many times, but I never noticed this little gem next to it. Boba Tea House serves up some of the best boba tea in the Valley. They have a fantastic array of flavors and drink choices to choose like fruit slushes, snow, milk tea, pudding, mango jelly, coffee jelly, etc. They even have snacks like popcorn chicken, fried tofu, and fries. The staff is super friendly and the prices are reasonable. I got the Honey Green Milk Tea and it was the perfect snack in the middle of my day.
I had a fun night at IchiBan in Mesa (I like to call it itchy buns..) for Kim’s birthday. Steve got together quite a few people for the teppanyaki party around the grill. I haven’t been here since my saki bomber days in college. I had some sushi, tempura and beef. The food was pretty good, but only one waitress for the whole restaurant. She was definitely running all over the place like crazy. But we all had a good time and the show was fun.
I decided to engage in Asian culture today by taking a little tour of some hot spots for Asian food. My first stop was right in my own backyard of Chandler at Lee’s Sandwiches. I love going to Lee’s. Cheiu Le came to America in the 1980’s to start this restaurant and now they are all over the country. Lee’s serves up fresh Vietnamese style sandwiches. I also love their smoothies, iced coffee and the Deli Manjoos (baked little cakes with a creamy filling). My only problem is that they are cash only and I always forget to bring cash.
Lee Lee Oriental Supermarket is a unique supermarket that sells all types of exotic foods. There is definitely a unique smell inside the place when you walk in. From China to Brazil and beyond, you’ll find authentic flavors and exotic tastings from over 30 countries scattered across the world. Down for a little adventure? Check it out!
I drove down to the Asian Cultural Center in Phoenix next. They have some unique architecture that makes this place very attractive to drivers as they pass by on the freeway. Along with grocery store and some unique shops, they have a great restaurant called the Golden Buddha. I have always wanted to try Shark fin soup – a Chinese delicacy. I thought it was pretty good. Then I had some Kung Pao chicken with rice. They had some live music as well to go along with the great atmosphere. Today was a fun day and I really enjoyed my experience trying new foods and engaging with a new culture.