You didn’t mention that this dish is “Black Day” noodles. Just as well.
Looks like a delicious rendition.
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Did you make the salsa? 
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I did, no recipe but la Flama down on Santa Monica (a Oaxacan market) has some nice quality chiles. I toasted up a handful of árboles and 1 Pasilla charred a piece of onion blended it up worth some canned tomatoes, Mexican oregano salt and a touch of vinegar. Simmered for a bit and there you go. Maybe a but of water too.
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Pass La Flama all the time but have never stopped by (I think they also have a grill set up at night?). Maybe I’ll try making a salsa one day!
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I haven’t bought meats or eaten there but I’ve heard good things about it from local Oaxacans
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We get our dried chiles there now that somehow no supermarket in Santa Monica sells them
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Yum!
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It’s Oktoberfest. I grew up in Ann Arbor, which in the 1960s was probably 60% German. I have very fond memories of festivals at German Park with grilled bratwurst, spaetzle, and potato salad. I think only @secretasianman is left of the Ann Arborites as @linus is long gone.
At any rate I made an Oktoberfest dinner tonight: bratwurst from https://www.schreinersfinesausages.com/, with spaetzle, bacon, sauerkraut and onions. To cut the fat I served edamame slaw which makes it fusion.
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@tonyc no longer participates, but he was also an alum. he does an occasional yelp review so i check his yelp page periodically.
the german influence wasn’t so obvious on campus. friends in berlin tell me that they’d rather eat italian food there as they are not big fans of german cuisine. a chacun son gout. i think i’d like to try a decent spaetzle some day though.
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Pizza! I’ve been readings about pizza in Marseille recently and have been super curious about using emmentaler as the cheese. Surprisingly delicious, with ham and home made pickled Hungarian peppers. Home oven on a screen btw
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A defunct pizzeria we used to favor made eggplant and Gruyere pies. Great combo.
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Interesting variation on pesto with Spaghetti with Pesto Pantesco - the pesto is made with almonds, tomatoes, basil, parsley, capers, anchovy, garlic, red pepper flakes and olive oil.
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Probably 20 years ago my brother and I went to a lovely Hunan restaurant in San Jose. The highlight of the meal was stir fried kielbasa with black beans and chilis. It was delicious but seemed a bit strange as the only Chinese sausage I knew of was lap cheong which is way too sweet for my occidental palate. Years later I read about Harbin sausage, Harbin Red Sausage, and realized kielbasa was the closest thing to Harbin sausage the chef could find.
I have twice tried to recreate the wonderful dish. Last night I used smoked kielbasa from https://www.schreinersfinesausages.com/. Turned out beautifully.
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What a cool story! Looks good 