Tako Cheena

My wife and I have always been huge fans of Tako Cheena (http://mytakocheena.com/), the creative and bohemian Asian-Latin fusion restaurant on Mills Avenue, north of Colonial, in one of Orlando’s finest foodie neighborhoods, Mills 50.  It used to be in a tiny space in a little strip plaza on Mills, with very few parking spaces in front, to the point where we’d often have to circle the block six or ten or twenty times, or more realistically, time our visits for when the place was just opening up.  There was a somewhat steep step up that limited the accessibility for my walker-wielding wife, and a tiny, cramped dining room that further limited her mobility inside once I helped hoist her up.  The food was always delicious, but it wasn’t the most comfortable surroundings, despite the hip, colorful, artsy decor.
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Well, I was recently craving Tako Cheena after a rough week, and to my great joy, they recently moved into a larger building mere steps from their old location.  And it has an actual parking lot, plus a spacious outdoor patio.  I was just picking up takeout from an outside-facing window, so I didn’t linger or even peek inside to look at indoor seating.  However, the new location already looks so much more comfortable and accessible, and that is like a dream come true for us.
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The covered patio overlooks Mills Avenue, and you can see it is steps away from the original location:
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Since the menu on the website doesn’t have most of their newer menu additions of the last few years, or any prices, this was the best shot I could get of the posted menu.  A past favorite, Mary’s Greek Lil Lamb (a gyro in taco form) has never been on their old menu on the website, so I didn’t even think to order one this time, but I was glad to see it has been added to the new menu.  The pernil asado, slow-roasted, marinated pork, is pretty darn great too, but I didn’t order that either on my most recent visit.
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Since I haven’t even been here since I started this blog two years ago, I ordered a bunch of our old favorites.  I got us each a panko-crusted cod “tako” ($4.50), with spicy mayo, shredded cabbage, and scallions on a soft flour tortilla.  This was the first time they asked me if I wanted flour or corn tortillas, but they could have started giving customers that choice at any point in the last two or three years.  These are my favorite fish tacos in Orlando, and I was sad to learn they were out of the usual sweet and sour onion sauce that goes on them, but they were still delicious.  My wife, who always used to love these, thought hers was too spicy, so I ended up eating most of hers too.  I love spicy mayo on anything, so they were perfect for me, as usual.
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Miami kid that I am, I have a hard time turning down empanadas, those crispy-fried half moon-shaped pastries stuffed with a variety of savory or sometimes sweet fillings, sealed with a crimped edge.  Different cultures make different empanadas, but I always prefer a deep-fried, crispy flour pastry shell, and those are the ones they make here.  Tako Cheena always offers different beef, chicken, and vegan empanadas of the day ($3.25 each), always rotating creative fusion ingredients in each one.  I asked what the beef empanada of the day was, and this one had seasoned ground beef like picadillo with mashed potatoes and sweet plantains.  Yes please!  I could have easily eaten two of more of those crispy fried pastries, especially since sweet plantains are a top ten favorite food for me, but I stuck to one.
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The empanadas come with a very small plastic dipping cup of salsa.  When I placed my phone order, the guy asked if I wanted sweet or spicy.  I asked if I could try both, and he said yes.  Well, my bill had a “GG” next to the empanada at no charge, and an “HJ” that I was charged 50 cents for, so that’s how I learned additional salsas come at a cost.  I don’t mind, because I always love trying new salsas.  I could be wrong, but looking at Tako Cheena’s website and the menu above, I’m guessing the “GG” refers to ginger guava salsa, and the “HJ” is probably habanero jackfruit salsa, even though they list it as “jackfruit habanero.”

The website advertises “BURRITOS THE SIZE OF BABY’S [sic] ARMS,” and they aren’t exaggerating.  I ordered the Korean burrito ($10.75), stuffed to almost bursting with sweet and savory marinated beef bulgogi, kimchi fried rice with mixed vegetables, crema, sriracha, ginger scallion oil, and cilantro.  It was a really interesting blend of flavors and textures wrapped in that huge, straining flour tortilla, which is one reason I prefer burritos to tacos.  (GASP!)  It’s so huge, I saved half for the next day, and even the half is a generous portion.  That isn’t something I normally order at Tako Cheena, but I wanted to present more of a variety of options for my baker’s dozens of readers.

Look at how much room it takes up on our now-familiar green plates!
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Here’s a shot with burrito and empanada interiors:
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Another one of our long-time favorites isn’t listed on the menu on the website, but Tako Cheena has incredible arepas, sweet corn patties stuffed with a variety of ingredients.  Our favorite is the four-cheese arepa ($7.50) with a big fried cheese patty, topped with pickled shredded carrots and other vegetables (maybe jicama or daikon radish?  Although it looks similar to Filipino atchara, or pickled papaya salad), and spicy mayo.
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Picking a favorite item on the whole menu feels like being forced to pick a favorite child, for those who have more than one child, but this arepa might be it:DSC03100

Cross-section.  I should note that the cheese is lightly fried on its exterior, but not battered or breaded like my beloved mozzarella sticks.  It’s more like halloumi cheese that way, with a similar texture.DSC03104

One thing you probably noticed by now, that I definitely appreciated, was how they packed all our takeout food either wrapped in foil wrappers or placed in cardboard boxes.  It was nice to see some eco-friendly alternatives to styrofoam.

Even though some restaurants are reopening for dining in, my wife and I are in no hurry to start doing that again anytime soon.  But now that Tako Cheena has a parking lot of its own and that convenient walk-up window, I’ll probably order more takeout from them in the weeks and months to come.  I’m glad an old favorite is more accessible than ever before, and as good as ever.

Bread & Co. / Nakada’s Kitchen

Bread & Co. (https://www.facebook.com/breadncokitchen/) is a Korean bakery that serves Korean and French-inspired breads, sweet and savory pastries, and other baked goods.  It opened in the spring of 2019, and my wife and I were overjoyed on our first visit.  Similar to the French-Vietnamese bakery Paris Banh Mi, that early incarnation of Bread & Co. had long shelves and tables teeming with beautiful baked goods, and you were encouraged to grab a tray and some tongs, to grab whatever you wanted and bring them to the cashier to be rung up.  Everything was quite affordable, mostly in the $2-$4 range.
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This is what we picked during our first visit.  The large round pastry was mostly savory, but the cream cheese in the middle had a slight tangy, citrusy sweetness to it.  The other crust was very soft, and I liked it a lot.DSC02056
I believe the pastries on the left were financiers, and one might have been almond, and another might have been maple.  The shell-shaped pastry that is second from the top left was a madeline, which my wife always loves.  Bottom right is a red bean doughnut.  I wish I remembered exactly what that slice was, but I think it contained blueberry compote and had a subtle, tangy, creamy topping.

The inside of the red bean doughnut:
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That Milkis beverage tastes like a liquid version of those strawberry candies that elderly people always seem to have, but I never see them actually sold anywhere.DSC02057

Back home from that first visit from mid-2019, with even more goodies they were kind enough to throw in as samples.  The round ring on the left was similar to a stollen, and the two buns along the top had a peanut butter-like top crust but were harder rolls on the inside (and not sweet).  The yellow round bun in the middle was called a crayon bun, and it was very fluffy, with a moist, buttery top and a hollow center with onions baked into it, like a bialy or an onion schnecken roll.  dsc02059.jpg

Winter Park and Orlando were struck with sadness when the location on Fairbanks suddenly closed for remodeling later in 2019, but I was thrilled to discover a second, smaller Bread & Co. location inside the awe-inspiring Lotte Market, the huge pan-Asian supermarket on West Colonial Drive and John Young Parkway.  Lotte Market is the home of the Filipino-American fusion resturant Taglish, among others, in its excellent food court.  Since I started making the haul out to Lotte in West Orlando, I’ve returned to that Bread & Co. to purchase the best white sandwich bread ever, which is perfect for grilled cheese sandwiches.  It is simply called sandwich loaf, and the ingredients are flour, egg, sugar, butter, milk, powdered milk, malt, and RICE WINE!dsc02704.jpg

There is another, larger loaf of bread available for sale that is even better: a milk loaf that contains flour, sugar, butter, milk, yeast, malt, and salt.  It is similar to brioche, soft and rich, and it makes OUTSTANDING French toast and equally awe-inspiring grilled cheese sandwiches.

This is a small Japanese cheesecake, which was marked down to $5 on the day I tried it.  DSC02684

This cheesecake had more of a fluffy, bread-like texture than the richer, creamier cheesecakes I’ve had (like from Publix, Cheesecake Factory, or the best of them all, Junior’s), and it was much less sweet than all of the others.  I’ve always heard it described as “jiggly,” but this one didn’t jiggle.  It was a nice little treat, but I probably wouldn’t get it again.  It’s just not my kind of cheesecake.

Well, the larger Bread & Co. in Winter Park finally reopened in January 2020 after some renovations, so I recently returned to see what changed and to finish this long-overdue review.  I’ve popped in there twice in March: once on my way down to Miami in early March, to bring milk loaves and sandwich loaves for my family and best friend down there, and made another trip more recently, in the midst of coronavirus panic, to pick up lunch and some sweet snacks to go.

Since the remodeling, Bread & Co. has decreased its pastry offerings from what they used to have, but they still have many of people’s favorites from before.  Check out that gorgeous (mislabeled) tiramisu cake in the top left!DSC03037

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I’m the guy who doesn’t care for macarons, but if you like them, here’s your place:DSC03039

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But even better: since the remodeling and reopening, they have added a menu of Japanese food from Nakada’s Kitchen, a Japanese restaurant set up as a new part of the bakery.  By the time I visited this weekend, all local restaurants have temporarily transitioned to offering takeout food only, and they were no longer serving tempting-looking ramen or udon noodle bowls.  Luckily, they were still offering several intriguing sandwiches, and I picked one of the best things I’ve eaten in a long, long time: the menchi katsu sandwich ($8), a panko-crusted and fried meatloaf sandwich on a soft bun, served with finely-shredded cabbage on top.
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This was a perfect sandwich, perfect for allaying worry and dread and filling my mouth and heart with joy for a few valuable minutes.  The textures of this thing were unreal.  I already love meatloaf — I make a damn fine one, and I’ve enjoyed great versions from Se7en Bites and The Coop — but wasn’t sure what to expect from Japanese meatloaf.  I should have expected greatness.  I’ve also read that menchi katsu is sometimes a Japanese version of a hamburger, but panko-breaded and fried.  However, this has a lot more seasonings than your average burger, as well as a softer and “spongier” texture, making it more meatloaf-like to me.  The breading was light and crispy, and the bun was surprisingly soft and simple.  It just worked so well on every possible level.  Pure comfort food, and it even came with a generous order of tasty fries that were still warm by the time I got home, and ketchup that was slightly spicier than your typical Heinz, but definitely not adulterated with sriracha (I am NOT a fan of that ubiquitous hipster hot sauce).
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I also picked up a beautiful-looking onion bread (the big thing with cheese in the middle; $3.99), and a small custard tart similar to the egg tarts I’ve enjoyed at Peter’s Kitchen China Bistro.DSC03046

I’m so glad Bread & Co. is back in Winter Park, and now with Nakada’s Kitchen serving up Japanese food too.  If the rest of their offerings are as impressive as my menchi katsu sandwich, they have a hit on their hands.  Now we just need the world to get back to normal to fully enjoy things, but at least they are serving takeout in the meantime.  Please stop by and give them some of your business, because they are friendly and nice people, and we need carbs to get through the coming weeks.