Ten years ago, I was making my way across the USA with my best friend when my car broke down. The transmission blew and I decided to limp back home to Ohio as well as my transmission would allow, given that the belt was barely functioning. Long story short is we made it to Kansas before it totally blew. Ever since, I’ve been filled with regret not being able to make my way north along the 101 and up into Canada as was the original plan. Finally, ten years later, I am backtracking to see the Pacific Northwest, which I’ve yearned to see for as long as I can remember.
There’s something magical about the region from San Francisco to Seattle, with the redwoods, dynamic coasts, wine regions, old growth forests, fjords, and the mountains… and I had to experience it for myself. Life had stopped me from making my way back out to finish the itinerary I had originally planned a decade prior, as I got married and had a child, and then it was the pandemic that made travel impossible for a few years. But 2022 and 2023 are the years! Last year I visited the Olympic region of Washington, and this year, I drove from San Francisco to Portland, Oregon in ten days, and it was certainly a magical experience.
I had the pleasure and opportunity to visit Guiso Latin Fusion in Healdsburg, California the evening I arrived. Guiso Latin Fusion is a small family establishment, designed and ran by Chef Carlos, but the entire menu was inspired by his mom and his family. Chef’s mother comes in daily to make a few specialties. The dining area is small and boisterous, capable of seating around 24 people at 7 tables, but everyone is able to peak into the kitchen and watch chef’s every move, which is quite a treat.
Guiso Latin Fusion has become quite a renowned establishment in northern California, and is described as a “Petite neighborhood bistro for Salvadoran, Caribbean & other flavors in a charming, relaxed space.”
Chef Carlos wanted me to go on a culinary adventure with him, which I agreed, although was a bit nervous as there were some ingredients and dishes I was either not familiar with or knew there might be a flavor I might have a hard time with. After perusing the menu, I opted to experience their Caribbean-influenced Paella dish, which is a rice and seafood dish made up of saffron rice, Linguica sausage, heirloom chicken, gulf prawns, clams, tomato garlic broth, and seasonal vegetables. While I waited for this extravagant dish to be made fresh for me, chef sent out a salad of blood orange, nuts, radish, lettuce and cheese, and it was quite good, though a little adventurous for my taste. I will always say I am a travel writer, not so much a food critic. I write from the experience of the customer, rather than judging a chef on their ability or culinary vision.
Chef Carlos sent me the sea bass ceviche, which is a raw fish dish. It was very good. There were many complex flavors in this dish, and it was very citrusy as is traditional, but chef made some tweaks to customize it to marry his menu with his vision. Next up, he sent Pupusa, which is the corn dough with cheese inside that seems so simple, yet was one of those experiences that brings you back to enjoying the basics of food. It was a simple dish made to perfection. It came with a slaw that added a range of tastes rolling over my palate.
My paella took over an hour to prepare, but once the dish is presented to the table, it’s easy to understand why. They take great care. Speaking of great care, my server was lovely and kind, and explained every dish in detail, which I found helpful for not only understanding what I’m eating, but to also appreciate the history, care and family influence of the recipes. My server also took great care in ensuring my table was clean and organized between each round.
The paella was so ridiculously good. I’ve had true paella a few times in Spain and again in New Mexico. This was the best paella I’ve ever had, and while I won’t say it puts the traditional versions I’ve had to shame, as it maybe didn’t do that, as is likely impossible. But it certainly evolved a little, and I loved every bite. The depths of flavor, the cascading rollercoaster of ideal texture, robust spices, creamy broth, and the tender seafood… it was rich and I savored every morsel. Each ingredient was expertly paired and prepared, and I left very impressed. If you find yourself in the area, don’t miss out on a chance to stop at Guiso Latin Fusion!
I had the pleasure and opportunity to visit Guiso Latin Fusion in Healdsburg, California the evening I arrived. Guiso Latin Fusion is a small family establishment, designed and ran by Chef Carlos, but the entire menu was inspired by his mom and his family. Chef’s mother comes in daily to make a few specialties. The dining area is small and boisterous, capable of seating around 24 people at 7 tables, but everyone is able to peak into the kitchen and watch chef’s every move, which is quite a treat.
Guiso Latin Fusion has become quite a renowned establishment in northern California, and is described as a “Petite neighborhood bistro for Salvadoran, Caribbean & other flavors in a charming, relaxed space.”
Chef Carlos wanted me to go on a culinary adventure with him, which I agreed, although was a bit nervous as there were some ingredients and dishes I was either not familiar with or knew there might be a flavor I might have a hard time with. After perusing the menu, I opted to experience their Caribbean-influenced Paella dish, which is a rice and seafood dish made up of saffron rice, Linguica sausage, heirloom chicken, gulf prawns, clams, tomato garlic broth, and seasonal vegetables. While I waited for this extravagant dish to be made fresh for me, chef sent out a salad of blood orange, nuts, radish, lettuce and cheese, and it was quite good, though a little adventurous for my taste. I will always say I am a travel writer, not so much a food critic. I write from the experience of the customer, rather than judging a chef on their ability or culinary vision.
Chef Carlos sent me the sea bass ceviche, which is a raw fish dish. It was very good. There were many complex flavors in this dish, and it was very citrusy as is traditional, but chef made some tweaks to customize it to marry his menu with his vision. Next up, he sent Pupusa, which is the corn dough with cheese inside that seems so simple, yet was one of those experiences that brings you back to enjoying the basics of food. It was a simple dish made to perfection. It came with a slaw that added a range of tastes rolling over my palate.
My paella took over an hour to prepare, but once the dish is presented to the table, it’s easy to understand why. They take great care. Speaking of great care, my server was lovely and kind, and explained every dish in detail, which I found helpful for not only understanding what I’m eating, but to also appreciate the history, care and family influence of the recipes. My server also took great care in ensuring my table was clean and organized between each round.
The paella was so ridiculously good. I’ve had true paella a few times in Spain and again in New Mexico. This was the best paella I’ve ever had, and while I won’t say it puts the traditional versions I’ve had to shame, as it maybe didn’t do that, as is likely impossible. But it certainly evolved a little, and I loved every bite. The depths of flavor, the cascading rollercoaster of ideal texture, robust spices, creamy broth, and the tender seafood… it was rich and I savored every morsel. Each ingredient was expertly paired and prepared, and I left very impressed. If you find yourself in the area, don’t miss out on a chance to stop at Guiso Latin Fusion!
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