The heavenly aromas were hard to miss as I walked through the doors of Bauccio Commons on Saturday afternoon. Standing in line with my brows furrowed and nose in the air, I felt like Remy exploring Chef Linguini’s kitchen, waiting to taste the “totally unique” flavors of Portland’s culinary scene.
On Feb. 7, the University of Portland’s Campus Program Board (CPB) hosted the fourth annual “Flavors of PDX.” The culinary event featured six local businesses — Chochu Local, La Bonita, Mikiko Mochi Donuts, Kulfi, OG Poke and Bon Appetit — serving food for students, staff and faculty to enjoy.
The purpose of Flavors of PDX was to celebrate Portland’s rich diversity through foods that represent a wide range of cultures, according to CPB Director Thomas Manibusan.
From Southwest to Northeast Portland, food trucks and restaurants brought dishes from one of the country’s most diverse food cities to The Bluff.
Here are my favorite bites from this year’s Flavors of PDX.
Gollai hagun served over red rice from Chochu Local.
Media Credit: Brady McCracken / The Beacon
Chochu Local
Rating: five stars
A family-owned food cart that brings local Chamorro food and island barbeque to the Rose City, Chochu Local returned to Flavors of PDX for a third year.
Among this year’s unforgettable tastes of Guam was gollai hagun — a traditional spinach dish mixed with turmeric, coconut milk, lemon citrus, hot peppers and onions — served over red rice.
I followed my nose; the hot, tangy smell caught my attention the moment I stepped into the dining hall. And it didn’t just smell good — the spinach was creamy, spicy and paired well with the dry, tastefully seasoned long-grain rice. While best served hot, the gollai hagun can be equally enjoyed at colder temperatures if accidentally set aside due to a pressing need to sample other foods.
Black sesame and jam donut from Mikiko Mochi Donuts.
Media Credit: Brady McCracken / The Beacon
Mikiko Mochi Donuts
Rating: four stars
While I have a reasonable spice tolerance, that spinach left me craving a sweet treat. So I headed straight across the aisle to Mikiko Mochi Donuts.
As the name suggests, the East Portland shop boasts a Japanese-American fusion of mochi and donuts. Yet the biggest surprise was not the shop’s unique selection of flavors — including black sesame and jam, passionfruit and rose lemon — but the fact that all Mikiko Mochi donuts are both dairy and gluten-free. Those delicious discs could have fooled me.
The black sesame and jam donut was a nutless “copycat” of PB&J, featuring a sweet sesame glaze and perfectly tart marionberry jam drizzled over their signature mochi donut. I can confidently say this was one of the best donuts I’ve ever had. The dough was nutty, the jam was jammin’ and the glaze was the perfect consistency so as not to flake or fall apart in your hands — in other words: ate, and left no crumbs.
Chicken, beans, rice and cheese burrito from La Bonita.
Media Credit: Brady McCracken / The Beacon
La Bonita
Rating: three stars
Also among the Flavors of PDX returnees was La Bonita, a family-owned Mexican restaurant located only seven minutes from campus; odds are you’ve seen it while driving down North Greeley Avenue.
At the caterer’s stand was a simple menu that read “La Bonita: Food for the people” before presenting the available food options. I had the chicken, beans, rice and cheese burrito made with a warm, soft homemade tortilla. It was a humbly-sized, delicious burrito. But what really made this experience memorable was the salsa verde — don’t let anyone tell you you’re high maintenance if you can’t eat a burrito without salsa. It’s a must.
Major Mango ice cream from Kulfi.
Media Credit: Brady McCracken / The Beacon
Kulfi
Rating: three stars
Rounding out the afternoon was Kulfi, an ice cream shop named after a classic Indian dessert and a newcomer to Flavors of PDX.
For those with a sweet tooth, this kulfi is for you: The classic desserts are more dense than your typical ice cream, as they’re made with simmered-down milk and real fruit. One of their most popular flavors is Major Mango — named after the owner’s father who was an Indian army major and known for his mango ice cream — mixing malai cream and mango to create an extra creamy treat. Because of kulfi’s thicker consistency, it may be easier to take bites out than to lick. Providing students, staff and faculty with flavors of South Asia, it would have been a shame to miss out on this ice-cold spot.
I came to Flavors of PDX hungry and left full … of both food and knowledge. Make your way to Chochu Local if you haven’t already. And don’t worry if you missed out on the event — there’s always next year!
Brady McCracken is a News Reporter for The Beacon. He can be reached at mccracke27@up.edu.
