partycart takeover with gabriel gil’s mexican food!

In the many hours I’ve sat at the bar listening to the food talk at Rabbit Bistro (now closed and soon to reopen downtown, we hope), I’ve only longed helplessly for one thing I thought I’d never have: Chef Gabriel Gil’s staff meals.  He often, it was reported, made food influenced by his Mexican grandma and all he soaked up by her side in the kitchen or out in the neighborhoods of Southern California.  So many times, I heard his entranced staff recount, enraptured, the staff meal they had eaten that week…and then they’d fantasize about other things Gabe said he’d make in the future.

Exhibit A:  The Tijuana Hot Dog.  As described in this charming illustration, the midcentury creation known south and north of the border as the Tijuana hot dog is a fiesta in a bun: hot dog wrapped in bacon with pico de gallo, pineapple, avocado, grilled jalapeno, crema.  I can’t remember if Gabe served it to his staff, or if they just WANTED IT.  But I very clearly remember that I wanted it, too.

And here’s my — and your — chance.

Next week, August 14-17, the chef will be taking over PartyCart‘s cart, to give the hardworking Partiers a rare couple of days off.  He’ll be making Tijuana hot dogs and a host of wonderful Mexican specialties that you’ve probably never heard of.  Throw away all your Norte prejudices and Tex-Mex paradigms, and come party with Gabe.  If you love good food and have an open heart, you won’t regret it.

This is the menu, as it stands.  (There might be changes over the weekend as they finish the prep.) He is keeping the PartyCart format of smaller and larger plates.  I don’t have a list of prices, but I’m sure they’ll be reasonable.  Don’t know what something is?  Google it! You’ll be happy you did.

Chef Gabriel Gil’s PartyCart Takeover Menu — August 14-17

*elote mexicano
*soup: summer squash, epazote, green chile
*salad: heirloom tomato, cactus, melon, radish, habanero,
*salad: vanilla octopus, jicama, pineapple, cilantro, cucumber

*Tijuana hot dog
*red chile noki, mushroom, spinach
*tacos de lengua
*pork tenderloin, papas nortenas, manchamantel

And Eugeniuses, if you want something particular that is not on this menu, something that fits your specialized, food-phobic, hyper-nutritious, elimination-insistent, or otherwise selective tastes, please don’t bring your complaints to the cart next week.  Go somewhere else.  There are plenty of places around town that will cater to your whims.  This is our opportunity to enjoy a great chef’s personal pleasures at a venue that works hard to bring new and unusual local food to Eugene.  Understand that this kind of thing doesn’t happen anywhere else.  If you can’t dig it, go away.  I can’t say this more kindly. Live in the moment, just as the Buddha would.  Seize the day like a Roman poet. Just do it, sayeth our Nike overlords.

If it goes well, and I’m SURE it will, perhaps PartyCart will do more takeovers in the future.  And how cool would that be?

7 thoughts on “partycart takeover with gabriel gil’s mexican food!

  1. winnie67 11 August 2012 / 2:57 pm

    Where can I find Party Cart and the hours of operation? I really would like one of those hot dogs!


  2. winnie67 11 August 2012 / 2:59 pm

    Just found the answer to the above question. Thank you.


  3. gabriel 11 August 2012 / 9:07 pm

    thanks Jen…


  4. The Real Tijuana 12 August 2012 / 10:24 am

    Here in Tijuana, they’re called “hotdogs estilo Sonora” (both singular and plural pronounced \hacdoc\ with a very guttural \h\) and are made with medias noches (gringo hot-dog buns) rather than bolillos. They run about a dollar apiece from street carts and all toppings are elective.

    The latest in chic is Danny Boy, a sit-down hotdoguería in our Colonia Libertad. It opened about six months ago but so far it looks like most consumers are put off by the presence of four walls and tables and chairs.


  5. Eugenia 12 August 2012 / 10:29 am

    Hey, thanks, The Real Tijuana! What’s the most popular topping, out of curiosity? How many people put ketchup on them? We’re really looking forward to next week.


  6. The Real Tijuana 14 August 2012 / 6:57 pm

    Hard to say what’s the most popular; it’s more a question of what each customer would have left off their order. Toppings on the bacon-wrapped dog include grilled onions and jalapeños, mayonaise, guacamole, mustard, nacho cheese sauce, grated parmesan cheese, pickle relish (or a mixture of minced cucumber and mushrooms in soy sauce), salsa fresca (what you call “pico de gallo”), and salsa picante.

    Just because something’s in a red squeeze-bottle doesn’t mean it’s ketchup.

    We tried to get you a photo of Danny Boy’s condiment bar, but it looks like the place might have closed already. Here are a couple of videos instead:

    You might notice in the videos that they use the term “dogo”. That’s the Sonoran word for the hotdog estilo Sonora. Órale.


  7. Eugenia 25 August 2012 / 7:20 am

    The Real Tijuana, thanks so much! I was surprised to see the sheer SIZE of the dogos. I didn’t try one of Gabe’s, but I saw pictures, and it looked fantastic.


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