Okay, I’m sure most you are are going “Did I just read that right? Is Rich reviewing 7-Eleven, the convenience store?” Indeed, I am. I’ve mentioned before that Hawaiian culture and Asian culinary traditions have influenced each other making a fairly distinct Hawaiian culinary tradition, but one of the more interesting things to me is that this culinary tradition is strong enough to influence chains imported from the mainland. Sure, that 7-Eleven you wander into in New Jersey is probably nearly identical to a 7-Eleven in, say, Southern California, that’s not quite the case in Hawaii. In Hawaii, 7-Eleven fully embraces Hawaiian cuisine, in that every single one on the island has, in addition to the standard 7-Eleven items (like Slurpee and chips), a substantial amount of counter space at the front dedicated to serving up a selection of Hawaiian items, with the notable items being Spam musubi (in several varieties) and Manapua (also in several flavors), pork hash, and several other island treats. Seriously, you can even check out their menu.
Where Offbeat Eats has been:
Shortly after the trip to Pane Bianco, my coworkers started to arrive at Phoenix, so pretty soon we were all packed up with our gear and heading out to Gold Canyon, AZ. Except Gold Canyon isn’t exactly known for having a lot of restaurants, so we decided to grab dinner on the way out of town. Wanting to give them a taste of something that my VT and NH coworkers weren’t likely to experience back at home, I decided to take them out for New Mexican cuisine. And for that, I took them to the nearby branch of Los Dos Molinos in Mesa. Los Dos Molinos is a small Phoenix-based chain of New Mexican restaurants, with about a half dozen locations spread throughout the metro area. The focus at Los Dos Molinos is on New Mexican cuisine, with a particular emphasis on using Hatch chiles, and on New Mexican specialties like carne adovada (marinated pork). And they definite like to apply the chiles liberally, with the result that Los Dos Molinos is a particularly good antidote to the moderately bland Mexican food that I usually get up in New England.