Like the rest of life, there are many misnomers associated with the culinary world. For example, head cheese is not a queso in the slightest and sweet breads are most certainly not a flaky pastry. Perhaps one of the greatest offenders of comida misrepresentation is the concept of Mongolian BBQ, which is neither from Mongolia (it was created in Taiwan in the 70's) or a BBQ (much closer to a stir fry). This is not to say a false label is a bad thing, in fact who doesn't love ambitiously loading up their bowl trying hard not to make the inevitable mess on the way over to the iron griddle? Today, K and I (along with baby Z) took a stroll up to Gobi on Sunset Blvd. for a taste of good old fashioned yurt cooking.
The process starts (like all things delicioso) with meat: semi frozen thin slices of all natural pollo, lamb, carne, and pork.
Next come the fresh veggies: locally sourced produce with standouts like spinach, jalapenos, and butternut squash. Mash it down and move over to the canned veggie (baby corn, water chestnuts, etc.) and sauce bar. Like most Mongol Q spots Gobi has recommended sauce mixtures that steer the creator towards a designated flavor. I tend to disregard this advice and just go at it helter skelter: smoked oyster sauce, lemongrass, garlic oil, spicy sauce, and lemon juice. Last but not least comes the noodle mound. Heap up as much as you can and then it's off to the races.