Best Summer Fish

Sadly, summer is coming to a close. Nevertheless, check out this article from Men's Health regarding the best fish to enjoy during the last weeks of Summer 2010. The article includes a recipe for catfish tacos, but, remember, no fish is unworthy of being smothered by two lovely corn tortillas.

Alma...De Mi Vida

I love Red Hook. Since moving to New York, Red Hook has been the only neighborhood in the five boroughs that has allowed me to feel a sense of escape, as if I wasn't in New York and instead in a nautical  industrial oasis. Along with its amazing views, relaxed vibe, and endearing shops, Red Hook is the home to Alma.


Though officially situated in Carroll Gardens, Alma and its surroundings are more Red Hook in so many ways and, more importantly, to me. Up until a few short months ago, I had known the area in and around the Columbia Street Waterfront District to be Red Hook. Then, a close friend of mine moved to an apartment in Carroll Gardens not far from Alma and, long story short, the true identity of Alma's neighborhood came to light. Alas, these are just minor details, as the true purpose for this post is talk about fish tacos...Alma's fish tacos.  


Or is it? See, everyone and their mom knows about Alma, not necessarily for its food but for its amazing rooftop views of Lower Manhattan. They are arguably some of the best views of the city - see for yourself.


On my most recent visit to Alma, I again made my way up to the rooftop with the hope of getting some fish tacos in my belly. I've had their fish tacos before, but a post never resulted. This time, Tickle was focused and would not let up. I ordered their fish tacos and, while they prepared them for me, I sank into a refreshing and summery white wine sangria and enjoyed the view as the sun set - ah, summer! In little time, three beauties were placed before me.

The fish tacos were lightly fried to dramatic perfection. I did not ask the server what type of fish Alma uses, but I would guess that it is mahi mahi. The fish taquitos came dressed with a lovely sweet Asian-influenced jalapeño marmalade, pickled red onions, and red cabbage. The tortillas were warmed to a very slight crisp. My first bite was memorable not only for its taste, but for its amazing crunch. Seriously, I think the whole rooftop heard me bite into these babies. My enticement blossomed and, oh man, Tickle was on cloud nine! Alma exhausted all measures to make an amazing fish taco. They key to this faich taco was the jalapeño marmalade, as it was sweet and tart, and complemented the fried fish in a way that I had yet to experience. This was a true winning experience for Tickle.


Tickle gives Alma 4 out of a possible 5 tickles.

My fish tacos (apologies for the poor lighting)

Rooftop shot

Corner of Columbia and Degraw

Waterfront behind Fairway

Pier 44 Waterfront Garden

Red Hook, back in the day

New England's Fish Taco

By now, anyone who reads this blog knows about my fascination of fish tacos. I would safely say it is obvious. While Tickle would like to argue that NYC is the palace of fish tacos, we all know that the fish taco's mecca is San Diego. As San Diego celebrates the fish taco, New England bows down before the lobster roll. For those of you not in the know, a lobster roll is a sandwich filled with delectable lobster meat. Traditionally, the lobster is served on a hot dog bun, but many bread iterations exist (Tickle prefers the hot dog bun). As such, the fish taco is to San Diego, as the lobster roll is to New England. In fact, lobster rolls are so adored in New England that even some McDonald's offer them on their menu...craziness!

Though NYC is not officially considered New England, it is nevertheless hard not to feel lucky to not only have the country's best and most creative fish tacos, but to have a vibrant and ass-kicking lobster roll scene! In particular, I must recommend Luke's Lobster. I've tackled a lobster roll or two at their East Village haunt, but they have recently opened a spot on the Upper East Side. Check it, folks! 

Where's the Fish Taco?

It's no news to my fellow Greenpointers that the highly praised and often mentioned Calexico is making its way to our hood. Yes, Calexico Greenpoint should be opening its doors sometime in August in the space formerly known as La Brique on Manhattan Ave.

Calexico garnered its fame from its days as a taco cart on the rough streets of SoHo. Since showing up on the NYC food cart map, Calexico has won a Vendy Award in 2008, launched two more carts (a second cart in SoHo and one in Brooklyn Bridge Park), and opened a restaurant in Carroll Gardens. The Greenpoint operation will be Calexico's second restaurant.

While Tickle is plenty excited for another top-notch eatery to hit Greenpoint, there is one overwhelming piece of information that Tickle cannot overlook - none of Calexico's locations serve fish tacos! You heard right, folks, Calexico with its SoCal-influence has completely neglected to include fish taquitos as part of its food arsenal. This leaves Tickle no choice but to officially challenge Calexico to make fish tacos a staple of its Greenpoint menu. While the chances of this actually happening are slim, Tickle is hopeful that Calexico will be moved to add fish tacos on their menu. Afterall, the trio of brothers behind Calexico are straight outta Compton, err, Southern California. Stay tuned, Greennpoint!

Tickle On the Road: Seattle

Every now and again, getting away from the hustle and bustle of NYC is a must for Tickle. Back in March, Tickle made his way to Seattle, the land known for rain clouds (and rain), coffee, Kill Rock Stars and Singles. Unlike NYC, Seattle is a chill and mellow hotbed of cheery caffeinated all-around good people with a top-notch seafood scene - you must try the Seattle Salmon at Shiro's!! Fortunately, Tickle is lucky to have a few beloved friends and family in Seattle that have introduced him to an array of eateries. One of those joints introduced to Tickle stands out for not only its fish tacos, but for its story - Rancho Bravo Tacos!!

Located in the Capitol Hill neighborhood of Seattle, Rancho Bravo is housed in a former KFC (yup, Kentucky Friend Chicken, baby!). You may ask, "Tickle, does that mean they have a drive-thru?" Well, yes, of course they do, and no, no they don't. See, they have a drive-thru window, but they do not have an operating drive-thru, which I would think is a good thing. Anyhow, the owners of Rancho Bravo didn't bother tweaking the cosmetic feel of the strucutre all too much, which normally would have turned me off, but, in keeping with the fast food chain vibe, Rancho Bravo directly or indirectly comes off as awfully endearing. I mean, they're all about the food, right?

Right. The fish tacos were tasty! They were made with pan-friend tilapia and topped with fried onions and pickled cabbage. Rancho's fish tacos were by no means groundbreaking, but they were exactly what I expected and more from a joint housed in a former KFC. The fish was fresh, moist, and wrapped around two lightly fried corn tortillas. The side salsas were also fresh and spicey, but not too spicy so as to overpower the fish. The downfall, however, was the lack of a proper sauce to not only accompany the fish, but to amplify it - side salsas merely act as makeshift remedies.

Fish tacos ala Seattle

Overhead shot...Who's getting hungry?

Rancho Bravo also has fish 

tortas, a cousin of the fish taco!

After downing my two fish tacos, I chatted up the the cool dude behind the counter (the owner, I suspect) who told me to keep his identity anonymous, as he is wanted by the authorities in the Mexican state of Oaxaca. For a split second, I believed him and demonstrated concern, but his smile and subsequent laughter followed by the laughter of the other workers indicated that they were messing with me. Tickle got got! Nevertheless, I kept my cool, channeled my inner Seattle, and took it in stride laughing along with them.

My boy from Oaxaca

The former KFC turned taqueria

The drive-thru

Bye, Seattle. I'll be back!

Go to Rancho Bravo Tacos, eat their fish tacos, and tell them that the Oaxacan authorities sent ya!

Tickle gives Rancho Bravo 3 out of 5 Tickles (sauce would have made it 3.5...whoops!)

What goes swimmingly with Fish Tacos?

Guacamole does! Check out this article in Bon Appétit!

The Summer Return of Tickle!

Yes, yes, I know, I've been MIA. I have nevertheless returned to provide my fellow fish taco fanatics with some news and commentary. I will soon bring you more trusted reviews that will tickle your summer fancy. In the meantime, check out this recent post by the fine folks at Metromix New York and enjoy the summer like I do...with this:

Medina likes his Mexican

Check out Grub Street's latest The New York Diet post highlighting Julian Medina, owner/chef of Yerba Buena (on my '10 in 2010' list), Yerba Buena Perry, Toalache, and El Almacen. Grub Street follows chef Medina's food regimen for a week, which, not surprisingly, is dominated by my fave, Mexican food. Also, Medina gives props to another of my '10 in 2010' and 4-Tickled restaurant, El Paso!

Casca What? Casca You!

It's been a while folks, I know. Tickle has been quite busy working, schooling and traveling leaving little time for fish taco reporting. Good news, though, Tickle is back and ready to tickle you silly!

On a recent rainy March evening, I trekked to a neighborhood I typically don't have any business venturing to. No, it's not the type of neighborhood that is a bit sketchy or dangerous. Not at all, actually. In fact, this neighborhood is the beacon of all things that are, as New York Magazine puts, "safe, charming, green, and beautiful". In Tickle's view, however, the Upper East Side is a relatively culture-less neighborhood littered with douchey pubs, snooty folks, and bad restaurants - no offense to anyone who lives there, as it's not about you, it's about your hood. Well, except for the amazing museums, Central Park, and stellar architecture, there would be no reason whatsoever to go to the UES...until now. That rainy March evening took me to one of NYC's newest and hippest taquerias, Cascabel.

I wasn't sure what to expect given that it was situated in the UES, but I gave it a chance and lugged a few of my peeps along for the ride. Situated in a block void of good food options, Cascabel is a welcome site not only for fish taco lovers, but food lovers, in general. The place is tiny, but cozy. A series of tables line up each side of the restaurant, probably 7 or 8 in all. There are bar stools against the front window, and another bar area that also serves as a register counter in the back of the joint. In the very middle of the dining room you'll find an awkwardly situated condiment/silverware/napkin island and a long line of people waiting to place a food order. Cascabel calls themselves a "counter-casual spot", which simply refers to the line of peeps waiting to order. Again, very cramped, but truly endearing and "city".

The most eye-catching aspect of Cascabel is its theme, lucha libre. The walls are filled with pictures and life-size paintings of luchadores. I like it lots. I know, I know, this theme is popping up more and more, but I really dig the Cascabel feel, and, in any case, similar lucha-themed joints that shall remain nameless (ahem, La Lucha) don't offer fish tacos. Speaking of fish tacos...

The Cascabel fish tacos are the most intriguing and creative I've had thus far. If you know Tickle, this says a whole damn lot. First, they bypass traditional white fish altogether. Indeed, no tilapia, no mahi-mahi, no halibut, no sole, no cod, no nothing. Nope, Cascabel gives a big a big "F You" to the white fish and, instead, uses yellow fin tuna belly that is fried to crispy perfection! The tuna does not overpower the taco nor is it too heavy. They use very yummy corn tortillas, which may or may not be made in-house (the website doesn't officially confirm my assumption). Throw in hearts of palm, olives, and onion and you have yourself the most amazing untraditional, Mediterranean-infused fish taco in New York City. Again, that's says a lot. My only gripe with the Cascabel fish taco was the lack of a sauce to top it off. It needed it. Cascabel does provide there own sauces that (via that cramped island), according to their website, are "made to complement" the food they serve. Maybe next time I'll play around with these sauces, but I like for chefs to do to the work.

Tuna belly fish tacos!

One more picture, please!

Blue crab corn fritters = appetizer



Cascabel's menu

Napkin holder = cool

Should you find yourself at one of the many great museums located on the Upper East Side or merely craving a tasty fish taco, please venture over to Cascabel. You will not regret it...even if you do run into an army of UGG-wearing chicas, like, chatting loudly on their, like, newly acquired smartphones. 

Tickle gives Cascabel 4 out of 5 Tickles (sauce would have made it 4.5)!!

El Barrio's Finest

El Barrio should be proud. Yup, this neighborhood, also known as Spanish Harlem and East Harlem, should hold its head up high. Not only is it rich in culture and history, El Barrio is the home to El Paso Taqueria, the purveyor of the best fish taco north of 14th Street. Yes, folks, even if you live in Brooklyn or Queens, Tickle commands you to make the trip up to 104th Street and Lexington to indulge in the beauty that is El Paso Taqueria. 

Before I bestow glory upon El Paso and its formidable fish taco, I feel the need to tell the abridged story of the owners. El Paso is the creation of two regular joses, Rodrigo Abrajan and Porfidio Grande, from Mexico who came to the US to get their work on. These hard working dudes spent their early NYC years toiling in restaurants doing everything from busing tables to washing dishes. To make a long story short, their restaurant chops lead them to go about it on their own, and they purchased a taco cart that they stationed on 103rd and 3rd. After three years of pushing tacos, Rodrigo and Porfidio decided to up the ante and open up a storefront - the legend was born! Today, El Paso boasts three locations (97th/Madison, 116th/2nd, 104th/Lex) all located in Spanish Harlem.

I made my way up to El Barrio last week to get my long awaited El Paso review under my belt. There was no doubt in my mind that my El Paso experience would be great, as I had feasted on their fish tacos and brunch goodies countless times - their chilaquiles are off the charts! I went to their newest location on 104th and Lexington that, at least to me, appears to be their higher end and flagship location. Previously, they ran their 104th street operation across the street in a much smaller store front that was more bodega than restaurant appropriate. Those days are apparently over, as demonstrated by their impressive new digs that can hold roughly twice or three times as many customers. Unlike the old location, the new joint is thoughtfully decked out in Mexican folk art with an emphasis on skulls (calaveras) and skeletons that symbolize El Dia del Los Muertos. It must also be noted that they have a very spacious and intimate backyard perfect for summer time fish taco enjoyment. The new El Paso location is elegant yet inviting and cozy.


When the friendly waitress came by to take our drink order, I shocked both myself and my dining buddy by ordering a pineapple rose sangria...that's right, a PINEAPPLE ROSE SANGRIA! I never order sangria. In fact, I don't think I really care for sangria, but I ordered it, and it was amazing! If you recall, in my last post, I made the declaration that there is no better combination than fish tacos, cerveza and summer. Obviously, it's not summer yet. In any case, I still ordered their fish tacos. 


El Paso's fish tacos are simple - grilled tilapia, corn tortilla, pico de gallo, green cabbage, and avocado salsa. The simplicity of their tacos is what makes them great, i.e., they don't try to overwhelm your palette or confuse your taste buds by using too many ingredients. The tilapia was very fresh and moist, and the tortilla was also fresh, as I'm all but sure they make their tortillas in-house. While the tilapia was the star, the ingredient that made the El Paso fish taco an over-the-top delight was the avocado salsa, a mild and lightly-seasoned salsa with chunks of avocado. The chef even places the avocado salsa on the side for the diner to use at his/her own discretion. Needless to say, zero discretion was used in my case. 

El Barrio's finest!

Calaveras

104th and Lexington

Porfidio and Rodrigo

Los tres amigos

El Paso is a true star in the NYC Mexican culinary scene. The service is delightful, decor is spot-on, and, more importantly, their fish tacos are Tickleriffic!


Tickle gives El Paso 4 out of a possible 5 tickles.

Spring! Salsa! Read all about it!

As spring peers its pretty little head, I find it appropriate to discuss the excitement that comes along with my favorite season. Yes, New York, today, we experienced a beautiful sunny 60 degree day that brought out winter hibernators, both people and birds, alike. Pay no mind to those douchey green-wearing drunkards that were sprawled around the city.

Ahhhhh, yes, this springy excitement can only mean one thing - one more season to go for proper outdoor fish taco consumption! That's right, nothing compares to mowing down a scrumptious fish taco in hottt NYC summer weather accompanied by an ice-cold cerveza. I know what you're thinking. Why I am jumping to summer when spring is in the air? And, didn't I just say that spring is my favorite season? Yes, spring is my favorite season and, yes, I'm totally psyched about it, but this is a fish taco blog, right? Right. So, I'm merely letting you know that there is no season like summer for fish taco eating. It's a fact. Fear not, NYC, I will enjoy fish tacos this spring and document it for your reading pleasure. I guarantee it!

Though I do not have a spring-inspired fish taco review for ya'll today, I do have this rather great article from the Times about Salsa, Rediscovering Salsa, the Soul of Mexico in a Bowl. As you know, Salsa is fundamental to Mexican cooking and a welcome partner to any fish taco meal...just as long as it is made and tastes brilliantly, of course. Take it from Chef Danny Mena of Hecho end Dumbo, "A great taco is a perfect food...A tortilla, a protein and then the salsa is just the genius Mexican way of seasoning every bite with acidity, heat and salt." Amen, hombre, well, just as long as the protein is fish!

Tilapia v. Mahi-Mahi

In Tickle's neverending pursuit of New York City's best fish taco, I have come across an array of fish tacos. Indeed, all types of fish have crossed my path including salmon, halibut, cod, and sole, just to name a few. However, two fish have crossed my path time and time again - Tilapia and Mahi-Mahi.

According to scripture, the fish taco came to existence in Baja California, Mexico sometime in the BC era. The fish behind this miraculous event was Mahi-Mahi, a salt-water fish known for its aesthetic beauty and abundant population. Since its inception, the term "beer-battered Mahi-Mahi" has become as common as, err, I'm not sure what, actually. In any case, it's pretty damn common, at least in San Diego. Tilapia, on the other hand, is a fresh water fish that has become a heavy-weight among fish ranking as the fifth most consumed seafood - seriously!

Two fish, two very different backgrounds, but one tortilla. Who will come out ahead? Well, it's your time to tell me if Tilapia steals your heart or Mahi-Mahi makes you feel kinda funny. VOTE NOW for the best fish for your fish taco! Whichever fish is determined to be the champ will be the fish I use for my Memorial Day fish taco bonanza!

VOTE TO YOUR RIGHT.
(Voting closes on Friday, May 28th)

Good In the Hood

Situated on the shores of the East River directly across from Midtown Manhattan, the neighborhood of Greenpoint, Brooklyn has experienced quite a dizzying buzz over the last few years. With that buzz has come an increasing number of notable eateries. Yes, my hood of 3+ years now boasts restaurants with star-backed appeal (5 Leaves), down-home local charm (Eat), speak-easy trendiness (Manhattan Inn), and Mediterranean flamboyancy (Lokal). Greenpoint is also home to its very own hip Mexican joint, Papacito's Brooklyn.

Papacito's is the creation of Chef/Owner Cody Utzman, better known as Chopped Champion Chef Cody  and the owner of Brooklyn Standard. At the time of Papacito's opening a little over a year ago, I happened to live directly across the street on Manhattan Avenue. I grew to frequent the place enjoying their industrial yet comfortable back yard, cheap Tecates, and, of course, their fish tacos. Their so-called "Mexican street food" was not bad, but it wasn't mind blowing. In fact, there was one glaring issue that prevented me from loving the place - its inconsistency. One day my food would be excellent, and the next, the food would be crap. This was the trend, not a one-off occurrence. Nevertheless, Papacito's was my trusted neighbor and fish taco provider. Unfortunately, during my stint living mere footsteps away, I neglected to document the Papacito's fish taco experience. The time has come, Chef Cody, to get tickled.

This past Sunday, I stopped in to the newly expanded Papacito's. Previously housed in a rather small space with no direct access to its backyard (only via their kitchen), Papacito's had taken over the space next door that increased their capacity, added a bar, and offered guests a proper entrance to their backyard. Before their expansion, guests would have to enter the backyard via an adjacent street. This was endearing, but not practical. I must admit, however, that I was rather disenchanted with the new setup. Don't get me wrong, I'm elated that Chef Cody and friends are doing well and that they have more room to play with, but the space seemed haphazardly finished and decked out. Yeah, yeah, I know what they say, "keep it simple stupid".

After thoroughly scanning the place, I was now ready to order - two fish tacos, please! Like I said, I am no newbie to Papacito's so I knew what to expect. Within minutes, I had two very appealing beauties sitting before me. Papacito's fish tacos are larger in size than, say, Pinche's or Mercadito's, and come dressed with traditional fish taco toppings - pickled red cabbage, cilantro, onion and white sauce. The grilled tilapia was tender and very fresh, as were the corn tortillas and toppings. This was definitely one of my more memorable trips to Codyville. The little fish papis had enough kick and flavor to bring a smile to my face. My fancy was further tickled, as the fresh house made chips were excelente! Note to folks looking for some smooch action afterwards, the onions and white sauce make a serious dent to your breath. Woof!

Los tacos de pescado...calle style!

Ponte el sombrero, Chef Cody!

El patio (backyard)

In all, Papacito's Brooklyn proved to be a more serious purveyor of fish tacos, but I still feel that they are not in the ranks of the city's best. Until they can prove to offer a consistent and reliable product, they will continue to linger in the middle of the pack. Nevertheless, Papacito's exemplifies charm and modesty, and I am glad that they are in my hood!

Tickle gives Papacito's 3 out of a possible 5 tickles.

The Brooklyn Taco Experiment...

or should I say, disappointment. I digress.

The Food Experiments is a collective of competitive cooking enthusiasts in Brooklyn that host cooking competitions. Now, to me, the idea of competitive cooking is great. After all,  I've become quite the fan of reality TV cooking competitions like Top Chef and Chopped. Indeed, I've fallen victim to the foodie craze, as if you hadn't already noticed with this little blog of mine. Anyhow, the fine folks at The Food Experiments  provide foodie wannabes with the opportunity to beat other aspiring foodie wannabes. Believe it or not, I really do think this competitive cooking deal is rather ingenious and lots of fun. In fact, I may very well put my money where my mouth is and partake in some competitive cooking one day. Your time will come, Tickle, oh yes, it will come.

On Sunday, January 31st, The Food Experiments hosted the battle royale of cooking competitions - The Brooklyn Taco Experiment! Tickle considered joining the competition, but, in the end, decided to attend as a spectator and judge. The event, held at the Bell House in the Gowanus, was billed (in my head) as an opportunity for the fish taco to flex its muscle. Sure, there would be your pork, beef, chicken and even veggie entries, but the fish taco would not only be well represented, it would rise above the rest.

Enter disappointment. Upon arriving at the Bell House, I experienced camera issues. I came prepared with my camera to document the event for tickle me. My film SLR camera was not cooperating with me at all, as it refused to take more than six pictures per roll on two separate rolls. After tinkering with it for a while and losing my patience (sorry, Jr!), I gave up. Not to worry, merely a minor setback, and the competition awaited me, or so I thought. I got to the front of the line, but, to my dismay, my name was not on the list - I know I paid for those tickets, I swear! After a while of scratching my head  in disbelief and feeling like a fool, I gave the patient young lady more of my money to get in. I was 0-2, my spirits were down, and my youthful anticipation was dwindling. Nevertheless, I could sense fish taco goodness just a few footsteps away.

The floor of the Bell House was filled with young food enthusiasts, competitors and a good amount of plaid button-ups, including my own. The excitement that had escaped me returned. What a rad event! To top things off, I had a free beer ticket. All I needed was a fish taco and all would be well. As I scanned the area in search of a fish taco, two things quickly became apparent to me: 1) the pig has become quite a foodie phenomenon...pork this and pork that, and 2) more importantly, there were ZERO fish taco entries. Pork you, Taco Experiment! NO FISH TACOS?!?!?! Blasphemous!

I felt defeated. How could a taco competition be void of the fish taco? If I were in San Diego, a riot would have ensued. I was wallowing and couldn't overcome it. To curb this emotion, I cashed in my drink ticket and settled down in the bar area to recover. After chugging my beer, I went back to the competition for one last lap and left shortly thereafter. The Brooklyn Taco Experiment, for me, was over. Boo.

One redeeming aspect of the competition was the Beer Battered Shrimp Taco entry, our only seafood friend represented. They were traditionally made topped with slaw, creme fraiche and hot sauce, and wrapped in a homemade corn tortilla. Needless to say, I voted for them (and went back for seconds and thirds).

All in all, The Brooklyn Taco Experiment was a great idea and a great event. I'm looking forward to see what they dish out next. I cannot deny, however, that I feel even more responsible to make the fish taco a household name. Fish Tacos forever!

10 in 2010

Can you believe it, January 2010 has come and gone already! Seriously now, Tickle must get this blogging thing back in full swing. I think I've been saying this for 6 months now, but I mean it this time, really! See, I [still] am charged with providing the citizens of New York City with much-needed fish taco insight...again, really, I'm not kidding! With that said, here's a list of 10 joints I will be visiting and reviewing in 2010:

1) El Paso Taqueria (Spanish Harlem)
2) Cabrito (West Village)
3) Alma (Red Hook)
4) Cascabel (UES)
5) Diablo Royale (West Village)
6) La Esquina (SOHO)
7) La Superior (Williamsburg)

8) Ditch Plains (West Village)

9) Yerba Buena (East Village)

10) Papacitos (Williamsburg)

This list is by no means exhaustive, as it barely makes a dent into my fish taquito intake. The list merely identifies specific places Tickle will visit in 2010. I also will be monitoring those so-called "taquerias" that refuse to offer fish tacos - a watch list, if you will.

In the meantime, check out Le Bernadin Chef/Owner Eric Ripert's take on NYC's top 5 fish tacos. This Frenchy knows fish, but does he know fish tacos, well, you be the judge of that...god knows I've already judged him. I agree with him on the winner, but feel that Pinche got totally pinche'd!