Fred's Mexican Cafe

Anyone who can tell the difference between a jalapeno and a habanero knows that Fred's Mexican Cafe is nothing more than a gimmicky tourist trap flaunting pseudo-Mexi-American eats that's fun for the whole family! I'd say it's closer to a fancy Taco Bell or at best a Don Pablo's where the waiters are all white and there's not a bowl of pico de gallo in sight. Velvet Elvis leers at you from the bathroom and brightly painted maracas are passed around to the scores of overweight children sipping on neon plastic straws leading into a gallon of soda. Regardless, being the open-minded restauranteur that I am, with a margarita craving the likes of which I have never experienced, we headed over there for some Happy Hour slush drinks that sometimes you just gotta have.



To be honest, despite the scores of pale kids from places like Iowa and Oklahoma on Spring Break with their sunburnt parents flush with the excitement of vacation so obviously showing with their getup of sandals and socks, the atmosphere wasn't bad and the experience was surprisingly casual and yes, perhaps, even fun! It's a giant place in the heart of Old Town with plenty of indoor and outdoor seating. The building really does have a (albeit stereotypical and somewhat cheesy) "old town" feel to it, and while it's not cheap, for a mixed drink that I'd be ashamed to order anywhere else, it wasn't bad at all. Luckily the drinks were stiff and the fajitas sizzling, so although I might not find myself there on a return trip, I was able to sit back, sip on a sugary slush, watch the passerbyers, and enjoy some chips and salsa. It was one of those evenings filled with a guilty sort of pleasure that one shit talks later but enjoys at the moment. Fred's- the best place to hate but secretly love.

el take it easy gastro-cantina

These days, it's a pretty ballsy move to expand your business, especially in the ever-fickle restaurant world where it could be months, and more often years before you can even begin to see a profit in such a major investment. However, when you've got a good idea, you can't let the economy excuse hold you back from some major potential, which is exactly what chef Max Bonacci from The Linkery has done with partner Jair Téllez with the new North Park venture El Take It Easy gastropub, a unique concept meshing tapas style with casual Mexican atmosphere with a slightly upscale twist. Comfortable enough to be considered a cantina, but with oddities like sweet & sour chicken heads and pork belly & quail egg terrine, it's sure to bring in a food-crazy crowd of a higher level.



El Take It Easy is nestled next to Ranchos, one of my favorite local vegetarian/Mexican joints, and the long-vacant space has been transformed seemingly overnight with a windowless vertical wood board facade with metal accents that both recall Soviet-era coldness mixed with contemporary industrial, yet remains strangely inviting by the warmth of polished wood. Inside, the sweeping room with its worn cement floor can be taken in one glance, despite the dark decor and powerful bar presence on the left hand side. Technically, the gastro-cantina is still in the soft opening stage and has not yet opened to the public beyond reservations made by those in-the-know enough to already be on the Linkery email blast, so when we arrived there were perhaps only two other people in the dining room.



The absence of a crowd proved to be a blessing, and I set aside my usual assumption that an empty restaurant has nothing to offer me. The waiter was straightforward in manner and made no excuses for the fact that they've been open less than a week. It almost was presented as a challenge- of course one that I could not refuse. To get the evening off on the right foot, I decided to finally indulge in a beverage I've waited to try until I felt the opportunity would be sure to end in pleasure- sangria! I've heard far too many horror stories about disgusting sangria, so until I felt confident that the result would be a good one I have avoided the fruity wine. I have to say, it wasn't quite love at first sip, but it certainly wasn't unpleasant by any means. The fruit held the alcohol quite nicely, and while I can't compare it to any other, it seemed to be a refreshing drink and the perfect cocktail to begin the experience.



We started with the grilled beef cheeks, and with all other previous experiences with this particular cut being pretty spectacular, I wasn't expecting to be disappointed. Thankfully, this tender cut atop a salad of baby romaine and drizzled with a slightly sweet, tinge of spice dressing that appeared to be hot sauce but was happily far more complex proved to be a solid dish. You could cut the meat with a fork easily, and with the tiniest veins of fat marbling through the meat, each bite of the tender cheek exploded with its own juices and gave off a full, rich, just-off-the-grill flavor.



The Linkery is known for its meats, so I wasn't completely disappointed with the thin strips of cured bacon atop the salad. What they lacked in explosive flavor they made up in quirkiness as a garnish. The one complaint I had with overall meal is the main focus of almost every dish was a sweet/sour juxtaposition. On the beef cheeks, the sauce was, I felt, well paired to bring out the flavor of the meat, but it got repetitive throughout the meal. Either the dish was savory with a sweet side sauce, or vice versa, and this dish, while not quite as extremely paired as others, was just the first of many.



Since 1/3 of our trio abstains from all things meat, we explored the vegetarian options on the menu. In San Diego, it's almost a requirement, even in a meat-enthusiastic restaurant, to have several vegetarian options. One of the (I felt) most boring items was the grilled asparagus. Certainly a well-executed dish (no good comes from soggy, overcooked greens or charred asparagus) in flavor and presentation, it was enjoyable without being anything more than grilled asparagus. Again with the sweet and savory compliments, the grilled stalks were rubbed with garlic and salt and dressed with an Asian-fusion sweet and sour sauce with flecks of the red chiles you so often find in Thai dishes. Enjoyable to be sure, but nothing out of this world- a safe dish.



Rabbit, for some reason, isn't readily available in many restaurants and almost no stores, so whenever I see it on a menu I usually have to get it, however it's prepared. Cry me a river about how it's like eating an adorable puppy and how sick and sad and twisted it is to munch on a bunny- just save it. Rabbits are adorable AND delicious- where does it say your meal has to be ugly and smelly while alive?

Anyway, when it comes presented in taquito form, there's no way I'm passing that up! (It was also found further down on the menu as rabbit sausages, but upon the waiter's suggestion I went with the rolled tacos). As far as rolled tacos go, I enjoyed everything about these particular ones. As far as the rabbit expressing itself in this dish, that unfortunately just wasn't there. It lacked the gamey flavor that I hope is evident in the sausage dish, but that's a question to be left unanswered until next time.



Their longaniza was described as a smoked chorizo with curry notes over a navy bean and cheese puree, and while I like everything about that dish, this one felt a little flat. The chorizo was well smoked, not too spicy and the mild curry taste really brought out the flavor of the meat, but there simply wasn't enough of it over the puddle of puree. Once the small pieces were gone, it was a mushy, baby food-esque dish with superb flavor but lack of bulk. With a little tweaking, this could be a top notch dish.



The second vegetarian option of the night was the veggie torta, which was served on a flat crisp with grilled produce and topped with a radish garnish on a crown of guacamole. I am extremely enthusiastic about the emphasis that the grill has at El Take It Easy, and hope that they continue down this path. As simple as this dish was, it was one of my favorites. Very clean, and the quality and freshness of the produce was obvious with the first bite. A slighty peppery aftertaste was a pleasant way to end each bite.



At this point, we were reaching the end of our stomach limits, but the special of the night was a goat cazuela, which was a greenish broth in a clay bowl served with tender goat meat and fresh tortillas. This was hands-down the best dish of the evening. If the tortillas weren't made within a few hours of being served I'll eat my hat. I feel sorry for anyone who doesn't realize what a tortilla SHOULD taste like, and highly recommend heading over there to try them out. It was the epitome of tapas to tear apart some tortillas to share with the group and dip them into the highly flavorful broth, wetting your fingers up to the knuckle and digging in. This is what food should be!

The goat itself was beautifully shredded into large chunks, and the broth was thick without being oppressively filling. As much as I love getting down and dirty with a dish to share, it would have been nice to have a spoon with it as well to get the smaller pieces near the end, but no matter. Decorum went out the window and every drop was eventually devoured and enjoyed.



Somehow, we found room for one last dish to cleanse ourselves from the feast. The melon, chile, and lime didn't sound particularly appealing to me, but even a simple dish tiptoeing the line of boring can be spectacular when the ingredients are right. I'm not even particular to melon, but the yellow watermelon absolutely oozed with clarity of flavor. I could literally taste the sun that it basked in before getting sliced and served. The dash of chile powder could have been slightly more aggressive, but overall with the right produce this is definitely a dish to try.

The atmosphere is high end without being pretentious, and the music was an eclectic mix of anything from hardcore rap to mariachi music. With a few paintings or photos on the walls, I think this place is ripe for success, and with a bit of tweaking, the dishes all have the potential to be top notch in every way.

El Take It Easy
3926 30th Street
North Park, San Diego 92104
Open nightly at 6pm, closed Tuesday

La Fachada

When a Mexican brings you to their favorite food spot, you stand back, pay attention, order what they order, and prepare for some tasty shit. I like to think that I can taste my way through the standard Tex-Mex and spot a genuine hole-in-the-wall promising to serve some the best comida north of the border, but much of the time the best of the best places are those hidden deep in ghettos, behind crumbling walls, past flickering neon, and filled with cheap plastic chairs with nary a paleface in sight. When my co-worker who hails from our southern neighborland caught sight of my salsa tattoo a few months ago, he engaged me with tales of homemade menudo, fresh tortillas straight from generations past, and the best damn tacos you can imagine. When I proudly announced my successful trip to Tacos el Gordo, he sneered and told me I had no idea what I was talking about. My interest piqued, and he offered to take me on a lunch excursion the likes of which I haven't seen. How could I turn it down?!!

La Fachada isn't terribly far off the beaten path (just beyond Golden Hill on the south side of Market Street in Logan Heights on 25th street), but its promise of an amazing meal was apparent once we turned into the parking lot. A warehouse-esque restaurant sits beyond a small paved lot behind an open black fence, but all of the lunch action was taking place around the smoking grill next to a parked Roach Coach, surrounded by Costco folding tables and chairs with stacks of paper plates held down by jars of salsa and large bins filled with marinated peppers, carrots, and limes. Short, sweet, and to the point, the menu had the normal offerings of chicken and carnitas tacos, along with authentic crowd-pleasers such as lengua and cabeza, and even venturing into unknown (to me) territory of bucha and beyond! We went there for one thing and one thing only- damn good tacos.



We were not to be disappointed. While we waited (all 2 minutes- fresh and fast!), a heaping pile of grilled onions and peppers lay crackling across a charcoal grill, and we were encouraged to help ourselves to soaked radishes and limes. Our food popped up shortly, and the pig out of 2010 commenced. The major qualms that my co-worker has with Tacos el Gordo are few, but critical- too expensive, and too small. Personally, if the food is right, then $2.50 for a taco doesn't exactly make me want to blow my brains out with stinginess, but why pay more for less? La Fachada's tacos weren't obscenely bulging to the point of absurdity, overindulgence just for the sake of it, but they absolutely beat Tacos el Gordo on that point. As far as taste goes, I found it to be apples and oranges. Both superb in their own right. Does sitting in the sun surrounded by mariachi music, friends, and scents of grilling meat beat sitting inside a "fast-food" atmosphere? Maybe it does. All I know is these were some DAMN good tacos. We found what we were looking for. Venture into the neighborhood and take a chance. You won't regret it.

La Fachada
20 25th St
(at Imperial Ave)
San Diego, CA 92102
(619) 236-8566

Pictured above: Bucha, Cabeza, y Carnitas tacos with tomatillo salsa, hot salsa roja, grilled with cilantro and onions on fresh tortilla, squeeze of lime.

Photo Montage: El Camino as Haiku

We thought 'twas a bar
Foolishly not entering
'Til told that was wrong.


Ancestral decor
Mixed the contemporary
with traditional.


Packed with hungry folk
Red lights twinkle and glimmer
Tummies craving grows.


Promising menu
A fusion of tex and mex
Will not break the bank.


Praise Virgin Mary
Surrounded by artful leaf
My saliva flows.


Cousin and girlfriend
Ponder the selections well
Perhaps the special?


Not just one but four
Hot, flavorful, gooey, green,
A taste for us all.


Feeling so parched
One dollar adds tomato
Chelada it is.


Asked for extra juice
Perhaps it was a bit much
Not a giant fan.


Decided upon
Packed with sweet potato and
Sweet crema on top.


Very much enjoyed
Bean and rice presentation
Tasty treat in pot.


A bit of a wait
4 way split of sugary
Delightful churro.


I had to go pee
An exciting bathroom trip
Yielded door decor.


Saints be praised, lit flame
Offers homage to those gods
Dollar candles burn.


Mask hides emotion
I prefer to imagine
Camino is pleased.


A wet dreary night
How appropriate to end
Glistening outside.

Tacos el Gordo

I feel truly sorry for Americans who consider themselves fans of Mexican food based on their excursions to places like Baja Fresh and On the Border. As a California to East Coast transplant, it wasn't often that I could enjoy a fresh carne asada taco, but I at least knew the difference between MEXICAN food and Tex-Mex growing up. Don't get me wrong, there's a time and a place for Tex-Mex, and I can get down with some fajita plates at Don Pablo's, but I'll always come back to my love of the street taco and lobsters caught that day from the waters around Ensenada.

Considering our proximity to Mexico, it's not difficult to find a great taco anywhere on any given day in San Diego. Still, there are a few joints that truly raise the bar for authentic Mexican food in America. Our friends have been describing the delicious delicacies at Tacos el Gordo on H Street in Chula Vista (less than 10 miles from Tijuana) and with promises of street tacos as good as any from a peddler in Baja, we jumped in the car and barreled down there to sample a few of their offerings.



Obviously, we had to try the tacos de lengua (tongue) and cabeza (head meat), and if you are squeamish about the thought of eating an animal's head, I've got some advice for you- stop being a pussy and just do it. I assure you that the meat skipped over by so many ridiculous Americans is some of the best meat off the animal. It's not like a giant raw tongue in a corn tortilla- it looks exactly like any other shredded meat in a taco shell. Having gotten those ordered, I spied the adobada, and having previously experienced some of the greatest meat flavor available, I added one to our order.



It took approximately 2 minutes from the time we ordered to the time we were paying for our tacos and racing to a table to devour the items on our plates, whose scents were wafting up in a cloud of glory into our nostrils and coating our tastebuds with tantalizing promises of deliciousity. We started with the lengua, which was simple, glorious, and hot off the grill. Tender, juicy strips of meat were stuffed inside a double corn shell, with only the marinade, onions, and a bit of cilantro marrying together in a symphony of fantastic. Still, I thought that was good until we started in on the cabeza. Did I say the lengua was good? Garbage compared to the cabeza. This taco was crowned with a dab of tomatillo green salsa, and was even juicier and more flavor-packed than season 3 of The Surreal Life.



Can it get better? The adobada proved that yes, it could. Heaven in my mouth, this taco blew all other tacos out of the water. Inexpensive, authentic, unbelievable tasting- the only thing that Tacos el Gordo has going against it is it's smack in the middle of a suburb, so unless you're a resident of Chula Vista you're going to have a bit of a drive. Still, it beats crossing the border for some cheap eats, so for a Mexican experience without needing a passport, this place is highly recommended.

How to spend a weekend in San Diego

Ashton's mom came into town for her first San Diego visit on Thursday night, so of course we had a multitude of fun, awesome, and DELICIOUS things for us to do. Let me just tell you that 75% of what we had planned was where to eat! Thursday night she got in late, so the only edibles she encountered were the cookies upon check-in at the Doubletree. We more than made up for it over the course of the weekend. I missed the first part of the festivities on Friday as they experienced Hodad's in Ocean Beach, which I am incredibly envious of. I'd previously blogged about it here, and will someday fulfill my life goal of eating there. Until then, I will rely on their assurances that it was superb. Luckily, we had a great dinner planned at Ranchos on 30th, blogged about here. One of the reasons I love this place is the great salsa they have, and they had actually switched it up a bit this go. We got a more orange-y dollop which was interesting and a tiny bit sweeter than the original. A pleasant and unexpected change! It didn't seem to be permanent since our 2nd bowl was the darker red original, so who knows what is going on there. I got the fish taco combination which was absolutely stellar.

Saturday morning we got seated pretty quickly at The Mission in North Park, where we assured her that her first weekend brunch would be fantastic. Of course it was (like this time). I got an okay chai and a fabulous soy chorizo scramble, with their unbelievable rosemary toast instead of tortillas. A fortuitous decision, because their bread is the best rosemary bread I've had to date. Marylou opted for the Roast Beef Hash at our suggestion, and loved every bite. It was a 100% success. After waddling away from The Mission, we headed up the 101 to show her the north county sites like Swami's, the garden at the Self-Realization Center, a bit of Encinitas, Carlsbad, Leucadia, and the more picture-esque, quintessential California beach towns. After seeing the sites and stopping by the Hotel Del Coronado for a few drinks at their Sun Deck bar, we were ready to eat again, this time at our favorite Thai place to date- Amarin on Richmond Street in Hillcrest. It's hard for me to get something that's not a noodle dish, so I got my standby of Drunken Noodles with Squid and it was of course spectacular. Ashton got HIS standby of Green Curry, and it is just always first rate.

After all this food, I don't know how we managed drinks, but we made it all the way next door to Alibi for a few beers. Where it fit in our bellies, I'll never know. Fast approaching never-before experienced food coma levels, we called it a night, only to awake the next day starving as though we've never eaten before. We had made the strategic decision to make Sunday brunch at Urban Solace (again) to take advantage of the bluegrass band on Sunday mornings. The wait was a little longer than usual, so we seized the opportunity to run to Henry's to snag a few essentials for the dinner we had planned that evening. Our first choice was the Hillcrest Farmer's Market, but it was so woefully packed that we couldn't find a parking space within 500 miles and with a tight schedule had to make a quick stop elsewhere. However, brunch was definitely worth the wait, and my Portabello Mushroom Benedict was as the waiter promised, fantastic. I had been deciding between that or the Steak Benedict, and at his suggestion got the mushroom option because it supposedly sopped up more of the flavor. Well, he was right. Marylou and I went halfsies on one of each, and I thoroughly enjoyed the portabellos much more than the steak. Sadly, the bloody marys were pretty bad, and after having enjoyed an unbeatable one at the Sun Deck at the Hotel Del only the day before, I would have to pass on Urban Solace being a hot spot for them.

The rest of the day consisted of going to the Botanical Garden at Balboa Park, which is unmissable for anyone in San Diego. The indoor exhibit is lush, beautiful, and very well maintained and well planned out. Even someone not incredibly enthusiastic about flowers and plants will enjoy themselves. Next up was the obligatory downtown/Gaslamp excursion, with a stop at a curbside bar called Toscana with local beers on tap and $3 pints all day. There is nothing like a cold beer after a long weekend of entertaining to refresh one's palate! We'd had about enough of the exploration at that point, so we headed back to North Park to make dinner- not before stopping at the Greek Festival on Park Avenue to score some tasty additions to the meal!!! We got boxes of everything made by the hands of Greek women, so it was sure to be excellent. Dolmades, Moussaka, Spanikopita, it was a feast of epic proportions, and we hadn't even made the Tomato Pie yet.

Marylou has an amazing recipe for Tomato Pie which is possibly the most unhealthy and most delicious thing ever. I can't even blog about what goes into it here, because I need to recover for a year by dieting on lettuce and celery. Then, and only then, can I even begin to fathom it. Let's just say it was a hit with our friends who joined us for the home-cooked-plus-Greek dinner.

Sadly, all good things must come to an end, and this concluded our weekend. I think we hit all the highs that San Diego offers, and got to experience some of our favorites once again. This is a pretty good guide for what to do and where to eat, so the next time you have an out-of-towner stopping by, considering trying some or all of these places! You have my stamp of approval.

Beer Battered Fish Taco Extravaganza

The name Demmon is synonymous with "excellent taco making". Taco Sundays were a regular part of the week for many a young soul in Northern Virginia from 1999-2003, and sporadically since then. Mama D's tacos were a thing of wonderment, and even though I live a stone's throw away from our authentic Mexican friends and eat Mexican cuisine multiple times a week, I often crave the unique flavor that only Mom's cooking seems to be able to capture.

However, I can't remember her ever exploring the art of the fish taco, so I decided for my inaugural taco attempt I would risk everything and go for the gold... en flaky crust of beer battered fish tacos. (Ignore the pun or act impressed). A quick Google search yielded a gigantic amount of results, so being a poor twentysomething I picked the recipes that included the most ingredients that I already had, or could substitute. I already had the red snapper, corn tortillas, extra sharp cheddar, colby jack, and fresh organic romaine, but what is a fish taco without white sauce? Just a dry taco. This search yielded the most hits with approximately 2,993,830,247 different ways to make them, so what I eventually did was:

1/2 cup ranch dressing (it said yogurt but I didn't have any and ranch is delicious)
1/2 veganaise (it said mayonnaise, but since mayo is gross and I would never use it again, why buy it?)
1 jalapeno (big and somewhat wrinkly, I like to think the older they are the hotter they are. This is completely not true.) Can use a habanero, whichever flavor you prefer.
The juice of 1 fresh lime
Generous helping of cayenne (probably around a teaspoon)
1/2 teaspoon oregano
1/4 teaspoon pepper
Add the mayo and ranch/yogurt with the lime, mix, dice the pepper as small as possible and add with the seasonings. Mix well, it should be a little drippy but not runny.

The beer batter was pretty much the easiest thing in the world. 1 cup flour, 2 teaspoons salt, and one beer (not dark). I used Bud Lite because I'm ashamed to have it in my refrigerator and this was a good excuse to get rid of it without having to drink it. I cut the snapper into 1 inch pieces and dipped them in the batter after heating the oil to medium heat. Each piece took about a minute to cook to a light gold color without turning brown and getting burned, and provided a super light, crispy shell that wasn't too "fried". Nothing is more annoying than getting a Fried Batter taco when all you want is some evidence of fish buried deep within the taco. Afterward, I fried the corn tortillas for about a minute, folding them halfway through to ensure the right shape and crispiness! Perfectamundo!

Mama D, you would be so proud.

El Zarape

WOW! And I sang Ranchos Natural Market's praises? Our Richmond-transplanted friend Dennis described the majesty of this magical place a few days ago, and Ashton and I decided to try it out last night before heading to Encinitas for a hangout sesh. Apparently they have fish tacos for $0.99, which of course sold me. Ashton had also sampled their offerings for lunch that day, and told me in so many words that we must make this a go-to-often spot. It's on Park Avenue just north of the University Heights sign on the left, and it's just a small hole-in-the-wall place with minimal seating and a casual atmosphere. They had a pretty extensive menu with a ton of unusual options for very reasonable prices. I opted for the Calamari Burrito, and Ashton went for the Veggie Supreme Burrito.

Let's just say that the Calamari burrito was the best thing I have ever had. I had even noticed that at Ranchos they have calamari strips as an appetizer (random) and verbally wished they could add it as a burrito option. This was above and beyond what I could have expected. Just the right amount of things, and everything tasted FRESH FRESH FRESH. Stuffed full of fried and steamed calamari rings, lettuce, tomato, and a chipotle white sauce. Nothing more, nothing less. I took the liberty of adding some of the thick red saucy salsa from the salsa bar, and was NOT disappointed with the result. They also have an EXCELLENT variety of salsas available at the bar, all of which were superb.

Ashton's veggie burrito was also in the top 10 category. Full of beans, crisp lettuce, ripe tomatoes, sour cream, potatoes, all rolled into a tortilla of delight. Both came with a small sampling of chips as well, so we were able to even further enjoy the salsa selection. Neither burrito was obscenely big or skimpy either, just the right sizes for the price.

They also offer Coke Zero as a fountain drink! Awesome! El Zarape gets 2 enthusiastic thumbs up. Not only is it right around the corner, it's in a hip neighborhood, it's cheap, fresh, fast, and incredibly tasty. I've read a few reviews online, and the lack of seating does seem to make it more of a take-out spot, but when we went at 6:30 it was no problem grabbing a table. I guess it's a case by case scenario. But I can't recommend this enough. I look forward to eating there again VERY soon!

Pokez

Sunday consisted of a burrito brunch at Pokez, a Mexican/Vegetarian restaurant downtown (not unlike Ranchos in North Park). We'd been once before as newbies to SD, but it made a favorable impression on me and I had wanted to repeat the experience. It was a beautiful day so we rode our bikes the few miles downtown to indulge. I got the Mahi Mahi burrito in a wheat tortilla, and Ashton opted for the bean and vegan chorizo burrito in a wheat tortilla. Honestly, I expected to come out on top of this venture, but surprisingly his was unbelievable. Mine was "good", even "enjoyable", but the chorizo/bean combination was stellar. The Mahi Mahi was grilled nicely and everything was obviously fresh, but the white sauce was not anything special and the salsa fresca was simply okay. The beans and chorizo had a great spice on them and were exploding with flavor. Also, the salsa and chips they bring at the beginning of the meal were first rate. I'll definitely re-evaluate my choices next time.


Of course, in my anxiousness to dig it I realized I hadn't taken a picture until I had dissected my burrito, so here they are in all of their sloppy glory.




Ashton refused to stop eating for me to take a picture of his, thus the fork movement. Coming up next, our Vietnamese soup experiment that possibly is the best thing we've made so far. Stay tuned.