Review of Chaka Chaka Urban Cuisine and First Friday 12.3.10

My friend, Chef Charlie Blonkenfeld, recently opened a restaurant just south of downtown Phoenix called Chaka Chaka Urban Cuisine.

1009 S. 7th Street
Phoenix, AZ 85034
(7th street and Buckeye on the east side of the street - south of Chase Field)

text 602.561.3110

http://www.yelp.com/biz/chaka-chaka-urban-cuisine-phoenix

I haven't been a very good friend, as I just went there for the first time last night. I looked at his menu when he opened and thought it all looked delicious, but none of the sandwiches were vegan or easily veganized. The other day on the Chaka Chaka Facebook page, they posted that they would have vegan tomato soup and vegetarian Chimichakas (get it? ha) AND that they would be open for dinner til 12:00am for the First Friday crowd. I wrote to ask if the Chimichaka could be veganized and they wrote yes. I knew that was my cue to get my tired husband out of the house on a First Friday date and finally eat at Chaka Chaka!
We drove just south of the Chase baseball field and we arrived at Chaka Chaka, which was decorated outside with christmas lights and a chalkboard to let people know they were open for dinner. Normally, Chaka Chaka is only open for breakfast and lunch. But, hopefully, they'll consider being open for dinner on the weekends.

This is Charlie, the chef/owner

We had the most delightful vegetarian (actually vegan) spicy tomato soup with fried cabbage and croutons. The kick comes from red chili paste...and maybe some curry. I think this should we a regular winter special! I think vegans and non-vegans would love it. The croutons are vegetarian, not vegan, so I didn't eat them...Matt tried them and said they were delicious.

The next course was the vegan chimichakas. The chimichakas are made to order with curried potatoes and peas, yogurt sauce, tomatoes and cilantro. I brought down some Diaya mozzarella cheese for Charlie to try and he threw some in our chimis.

Our pretty chimichakas

We couldn't leave without trying the garlic fries. Chaka Chaka only uses the fryer for fries, so vegans can feel good about that! They were really good with just the right amount of subtle seasoning.

Matt wanted coffee, so they made some with a cute little french press. I had coffee, too. Mine was made with a Bodum kettle and a cool little coffee filter thing that sits on top of the glass.  I had mine on ice and they had raw sugar, which is awesome.

They also have desserts, which are made daily. Last night they had brownies, cookies and coffee cake. 

I can't wait to go back and see what Charlie has for us next! There are set menu items, but check in to their @eatchakachaka Twitter or Chaka Chaka Facebook for special hours (like when they are open for dinner or open late) and meal specials (I'll be watching for vegan options).

For the meat-loving folk, check out their mouth-watering regular menu items (click to enlarge photo)

We drove from Chaka Chaka to park and walk down Roosevelt for First Friday. I really wanted to try Conspire, as I heard they had vegan treats. I was hoping to find a vegan donut, but instead we found vegan cookies and brownies. I got a hot iced pomegranate mojito green tea and a vegan brownie. There were lots of people out last night on 5th St/Roosevelt. Very good people watching.

Rad McRib billboard. ha.

Vegan quinoa black bean patties on lettuce buns with chili lemon baked french fries

I recently ate at The Mission in Scottsdale. It is not a vegan restaurant, but they were able to tell us which items were vegan. One of those items was their Mission Fries, which are sweet potato and potato fries + lemon + chile + cumin. They were tangy and super delicious! I always love it when the ingredients are listed on the menu because I am a diehard recipe copycat! So, I grabbed a bag of potatoes earlier this week to test my copycat recipe. My fries (which are baked, not fried) were a perfect compliment to my quinoa black bean patties, which I sandwiched between 2 leaves of romaine lettuce. I have also come to realize that my quinoa black bean mixture would make a wonderful vegan bean dip! I could even layer it with vegan sour cream, salsa and some teese cheese....I gotta try that for my next party! My sister who is not vegan always hates when I ask her to try the food I make, but when she does, she usually likes it. So, I ended up making her a patty and fries, as well.

Chili Lemon Baked French Fries (HibbardKitchen original recipe)
Makes 4 servings

Ingredients
3 large potatoes (slice how you like-we make long thin french fries, as they bake quicker)
2 tbsp of fresh lemon juice (adding zest would increase the lemon factor....gonna try this next time)
2 tbsp of olive oil
1/2 tsp chili powder (or to taste)
1/2 tsp cumin (or to taste)
salt to taste

Directions
1. Preheat oven to 400 degrees
2. Mix the lemon juice, olive oil, chili powder, cumin and salt in a small bowl
3. Remove skin from potatoes and slice into french fries
4. Place sliced potatoes in large bowl

5. Pour the oil mixture over the potatoes and toss to coat
6. Lightly spray your cookie sheets with oil (we used 2 cookie sheets)
7. Place coated potatoes onto the cookie sheets
8. Bake in oven for 15 minutes, then switch the upper cookie sheet to the bottom rack and the bottom cookie sheet to the top rack. Bake another 15 minutes or until lightly browned and crispy

I presented the fries to my sister like this...I knew she couldn't resist!

The next time I make these, I am going to experiment with ingredients that might help create a firmer patty. I am also going to experiment with making this recipe into a layered bean dip...
Quinoa Black Bean Patties
Makes 6 patties
Ingredients

• 2 garlic cloves, minced .
• 1 jalapeno pepper, seeded & sliced .
• 1/2 tsp ground cumin .
• 1 c quinoa . (you can use inca red variety or regular quinoa)
• 1 (14 oz) can black beans, rinsed & drained .
• 1/2 tsp chili powder .
• 1/2 c red onions, grated & squeezed dry .
• 1/4 c fresh cilantro, sliced .
• 1/3 c dry breadcrumbs .
• 3 tbsps extra virgin olive oil . (1 for the patty mixture and 2 for the cooking...we just spray the pan, so we only use 1 tbsp of oil to make this recipe)
• 1/4 tsp fresh ground black pepper .
• 3/4 tsp salt

Directions

• Step #1 Rinse quinoa under cool water for couple of mins in fine sieve to remove bitterness. (we never do this)
• Step #2 Put in rice cooker with just over 1 & 1/3 c water & set to cook. (or follow quinoa stove top cooking instructions on your quinoa package)
  
  
  
• Step #3 Transfer to food processor/blender fitted with metal blade.
• Step #4 Add beans, garlic, salt, jalapeno, 1 tbsp of oil, onion, cilantro, chili powder, cumin & pepper.
  
  
• Step #5 Puree until smooth. (if the mixture is really soft, you can put in the refrigerator for 30 minutes to an hour to make it easier to handle)
  
  
• Step #6 Form into six 1/2-inch thick patties.
• Step #7 Place bread crumbs in shallow bowl. (The bread crumbs help the patties hold together while cooking)
  
  
  
• Step #8 Press patties into crumbs, turning to coat both sides.
• Step #9 In non-stick skillet, heat remaining oil over medium-high heat. (I use my oil spritzer, so that I am not using the 2 tbsp oil the recipe calls for cooking in)
• Step #10 Cook patties in batches, turning once, for 8 mins or until browned.
  
  
• Serve with buns or lettuce leaves