In a city of growing Asian influence, you can still smell and taste lime-infused guacamole - made fresh daily. At Armando's Mexican restaurant on Garvey Ave. and Orange, in the heart of Montery Park, you can count on fish as fresh as the avocado delight. You can't hide in the small dining room near the kitchen, but in a few seconds you can peak at what other folks are devouring, just in time for the spunky waiter to deliver hot crispy corn chips and alongside a cot of never-bottled salsa. I washed mine down with the Jamaica drink - in the true Mexican spirit.

When it comes to grilling chicken, some times it can get a bit scary, even for me as a cook! Probably because when we put the steak on the grill, we can say, “make mine medium rare” or we can say “make mine well done”! Well, when it comes to grilling chicken, make mine well cooked, but moist! So just how to we accomplish this? My “Cook’s Illustrated” couldn’t have said it better! So I thought I would share this vital information with all my readers! So let’s go on the “Chicken Grilling Adventure”!

Roy’s is celebrating its 20^th anniversary by opening his 37^th restaurant in Pasadena, CA. Chef Roy Yamaguchi blends European cuisine with ingredients found in the Pacific Rim. Roy’s has since become a staple for tourists visiting Hawaii.