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Long-time readers and basically anyone who has been around me for more than five minutes know how I have bemoaned the utter lack of decent Chinese food in Boulder, Colorado. That is part of the reason you find so many Chinese recipes on this blog – because I can’t get the real stuff where I live unless I make it myself. But hold on there, pilgrim! Ma Ma has come to the rescue.

and you can find her on pearl street

Zoe Ma Ma is a newish Chinese restaurant that opened in 2010 on 10th and Pearl Streets in downtown Boulder. I first noticed it on my way to my favorite sushi bar, which is right next door (Sushi Tora). I looked at the menu with anticipation and suspicion. I’ve had my hopes dashed to the ground countless times in Boulder before. I wondered if this would be any different. When my parents were visiting and we walked past Zoe Ma Ma, my mother looked up at the Chinese characters and said, “Oh! Zoe Ma Ma. Looks interesting.” So right, it’s not Zoe as in zo-ee, but Zoe as in zoh. But everyone calls her Ma Ma. When customers enter, they say “Hi, Ma Ma!” and when they leave they wave “Bye, Ma Ma!” or “Thank you, Ma Ma!” Sometimes you’ll even hear it spoken in Chinese. Yes, the Chinese people in Boulder (all three of them… I’m JOKING!) dine here. That’s a good sign.

this is ma ma

It’s a small restaurant with seating for about 25 people inside and another 8-10 at the bar outside when the weather is nice. I know for a fact if you go right at noon, it can be quite busy. I’ve seen the bar lined with diners happily slurping their noodles as the steam dances up into the sunlight. Walk up to the counter to place your order. Depending on the day of the week, you can also choose the special. On Sunday, Monday, Tuesday you can get a big bowl of Sichuan braised beef noodle soup. On Wednesday and Thursday they serve savory pork belly zong zi (think of it as a Chinese tamale made with pearl rice). Friday and Saturday’s special is roast duck and wonton soup.

ma ma serves homemade organic noodles

I was curious. Very curious. The menu items looked more like the homestyle food I grew up eating and loving rather than the deep-fried, day glo sauce-drowned abominations of the typical Chinese restaurants around town. When I introduced myself to Ma Ma, we spoke in Mandarin and shared our paths. That’s what all Chinese people do when they meet. “Where are you from?” And that, for me, means “Where are your parents from?” because when I say I was born in the U.S. they (they = any Chinese person, especially immigrants) immediately ask if my parents came from China or Taiwan.

jason and i sampled the menu for lunch one day

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I shook Trent’s hand and sat down across from him. It was our first face-to-face encounter although we had emailed a few times before. Just a quick meeting in a coffee shop, in between a couple of my appointments. By the time I walked away, I felt this guy was incredibly earnest – a really good fellow. And I was right.

pica’s in boulder

That day we talked about his idea to open a restaurant in Boulder. Sure, people have dreams all the time, but Trent is the type of methodical, responsible, and hard-working individual who makes things happen. Trent used to be a professional sports photographer (um, THAT is really hard work) who trained at Boulder’s Culinary School of the Rockies‘ Chef program. I followed his progress on Twitter and on his blog. Jeremy and I even dropped by one day, a week before Trent’s projected opening, and he graciously invited us in for a tour. I was wide-eyed in amazement at how far he had come… and how much more he had to accomplish in the next week. I now know if anyone can do it, Trent can.

exhausted before the grand opening: chef andy of jackson, wyoming (left) and trent (right)

The atmosphere is totally casual. After all, it is a taqueria. The interior is brightly colored and the materials for the benches, the tables are re-purposed old doors or pews. It’s a clean and tidy space with simple artwork adorning the walls including a flatscreen television for fans to watch World Cup matches (Trent was a photographer for the US World Cup soccer team). Outside is a lovely, quiet garden patio perfect for enjoying some fine Boulder weather.

i suddenly feel so thirsty

mmmm… patio dining

Pica’s Boulder opened in June of this year (2010) bringing Baja-style Mexican food to the good citizens of this northern Colorado town. Mexican food. You all know how I bitch and moan about Mexican food in Colorado. I’m married to a guy who grew up in New Mexico and I lived in California for ten years. There are many many flavors of Mexican food, but Boulder never really did it for me.

the menu

Their Mexican food focuses on the bright flavors of fresh and wholesome ingredients with a slight upscale flair. It is NOT Northern Mexican nor is it New Mexican, so if you walk in there judging it as such, that’s really your problem. They offer several vegetarian options and I know Pica’s is gluten-free friendly based on Andrew’s love of the place. I have frequented Pica’s for work lunches and fun lunches, turning many a friend on to their wonderful tacos, burritos, and other offerings. Nichole once said she eats there so often that her baby is half Pica’s! The ultimate vote of confidence though? My stitch-n-bitch crew gathered there for a meal. Right on.

jeremy got a margarita and i had the half lemonade half agua fresca (watermelon juice)

When you enter Pica’s you should not only check out the standard menu board, but have a gander at the daily specials listed on the blackboards behind the counter. I personally love the tacos al pastor, carnitas, marinated shrimp, baja style fish tacos, skirt steak tacos, chicken tinga (I had the chicken tinga sopes which were good, but I liked the chicken tinga more than the sopes), and the wet burrito (carne asada, please!). When Jeremy and I finally went in for a “proper” review, we decided to score some appetizers. Usually, I’m all business. Give me the tacos al pastor and no one will get hurt.

You order at the counter – dine-in or carryout – then sit down and wait for the food to arrive. There isn’t a lot of wait service in the traditional sense, but all of the employees have been polite and attentive when I’ve been to Pica’s.

chips with half guacamole and half salsa

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Recipe: big bob gibson’s barbecue ribs

**Warning** It’s a long post, but there IS a recipe at the end.

The road to knowledge has never been so fun. My teaser from a few weeks ago was a quick glimpse into the Rigorous Studies that I and several food bloggers/writers endured in California. Kingsford University’s 3-day program took us from Oakland to Healdsburg for a thorough study in buttermilk fried chicken, charcoal, slow cooked pork insanity ecstasy, Zinfandel, spice rubs, and grilled pizza. As with any university experience, the journey with your classmates and what you learn from them is just as important as the knowledge gained. So let me hit upon the highlights or else we’ll be here all day and all night!

Orientation: Everyone boarded the bus outside The Claremont Hotel and rode to Picán for an evening that started with a cocktail and hors d’oeuvres mixer on the patio. I was quite delighted in the parade of pecan and hickory smoked pork ribs, country ham and cheddar hushpuppies, chicken liver pâté and chow chow herbed biscuits, and Louisiana crab toasts because I had eaten one crunchy taco all day in my rush to the Denver Airport. [And thus my dirty little secret was revealed to my fellow food buffs: Jen ate Taco Bell Hell.]

i had never dined in oakland before

these biscuits were morsels of tender, melty wonderment

Eventually we were encouraged to mosey into the private dining room where Diane and I immediately scoped out the best seats for shooting – toward the back and against the wall. Priorities, kids. There was much conversation, much shooting of food porn, and of course heaps of phenomenal food. We were welcomed by Drew McGowan of The Clorox Company (parent company of Kingsford), Chef Dean Dupuis, and pitmaster Chris Lilly.

drew and dean introduce themselves and oakland to the group

first course: famous buttermilk fried chicken

first course: choice of shrimp and grits or southern caesar (this was diane’s shrimp and grits)

entrées: choice of grilled berkshire pork shoulder (that’s what i chose)

or grilled loch duarte salmon (what jen selected)

dessert: pear upside down cake

chris talks with picán’s fabulous event manager, miriam

On the bus ride back to the hotel, Chris Lilly sat next to me. I love Chris Lilly. He immediately struck me as a warm, friendly, and down-to-Earth kinda guy. Pitmaster. Wait a second, make that ten time world champion pitmaster and executive chef of Big Bob Gibson’s Bar-B-Q. What does that title say to you? It says “badass” to me. He is the Yoda of barbecue, but he didn’t make us do handstands while sitting on our feet as we tried to levitate the X-wing fighter out of the swamp. Chris was a far kinder master and had Luke been hanging out with Chris instead of Yoda, he wouldn’t have complained about the food… not a peep.

Charcoal 101: The next morning, I managed to wake up early enough to squeak in a workout (after wandering about the grounds of the Claremont in search of the fitness facilities) before we had to load up onto the bus and head over to The Clorox Tech Center where we were greeted with breakfast before sitting down for presentations given by the Kingsford research and development team and an unveiling of their latest product. Our group wasn’t shy at all and many of us piped up with questions, engaged in good discussion with the Kingsford folks as well as with Chris (he’s not a pitmaster for nothing, kids). I’m a gas griller for many reasons the main one being fear of burning down the state of Colorado. My fear has always been rooted in ignorance – my ignorance of how to grill using charcoal properly. Every minute I learned about charcoal at a more fundamental level (think engineering and physics) and in terms of what cooks are looking for, the more comfortable I was with the idea of charcoal grilling.

i dig the lectures

chris discusses what he looks for in charcoal performance

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