jetset1,

I would have to say that the Machu Picchu roll is way too messy to take "to go". This might work for you:

"HOUSE POKI IN SOY PAPER-4 pcs.
Chunked Tuna, Masago, Ogo, Scallions, with Sesame Oil, Chili Oil, Rock Salt, Wrapped in Soy Paper. Hawaiian Paradise." Okay, so I don't know how Hawaii fits in to the whole Peruvian/Japanese theme, but it's still good.

I also thought of another one - the Salvadoran Pupusa stand at the Torrance Farmer's Market.

And speaking of hokey Greek places, we had lots of fun at Taverna Opa in Hollywood Beach, FL last year on our girls trip.

Just for You----a great place to get some good grits and beignets in San Francisco. At times the service is a little......lacking...sometimes the discussions or attitude of some of the staff is not cool at all. But I just go there to eat my grits, read my paper, and go. They also have the best scrambled eggs I have EVER tasted!

Taiwan restaurant on Clement street in SF is very good...though for some on here it may be a bit too authentic---there aren't any typical Americanized dishes....most of the dishes are authentic Taiwanese...which I greatly appreciate!

I love the Jamaican Jerk Hut in Philly. They sometimes serve a sweet and sour chicken that is much less heavy than Chinese Sweet and Sour. You can also sit outside, in a kind of grundgy area with a lot of atmosphere, and you can bring your own alcohol.

Indian - Tamarind Bay in Cambridge, MA. Really wonderful, unusual place. All cooked to order. Great okra.

Thai - Tuk Tuk in a surprising location - Tewksbury, MA just off 93 (exit 42). Very accomodating, good standbys and some interesting unusual dishes.

Ivk~ awright. The scallions, tuna and chili and sesame oils I can find. What is ogo and masago? Fish is my guess. Soy paper and Hawaiian Paradise, hmmm, can I roll that and simply "not inhale" ala Bill and Miss Monica Lewinsky,lol.
Anyways, in the absence of mystery ingredients, can I merely substitute moosemeat and halibut? I have a freezer full.

rjw lgb ca~ great recipe. I do know how to make it too.. can't wait for the weekend and what would be a good poison of choice to go along with?

I love the basic ethnic food, italian, chinese, japanese, and mexican,etc.. I am not a very adventurous eater though. We were invited to a business dinner by couple who took us to a cuban restaurant. I thought okay, I am not going to each much tonight. I ate like a slob!! It was delicious. It looked like a diner and people waited on line forever to get in. Kuba Kuba in Richmond. As a matter of fact, I think I need to go back again

Roti beef wrap in couple of Trinidadian restaurants in Orlando - I just wish somebody would open a Roti stand here in Sarasota. Sorry, can't remember the names of the places.

Pierogi Inn - Chicago. Not sure if it's still around and if it's as great as it was. This was a place where couple of grandmas made pierogis from scratch and boiled or saute them only when an order came in. Just like mom!

Star of Siam - Thai in Chicago - just brilliant.

Russian Tea Time - Chicago

Burrito Inn - Sarasota - just love their burritos

Couple of run down Cuban stands in Miami

The obvious - Italian in New York, Chicago

Argentine Steakhouses in Miami

and (for the ones in the know ) Wodka and/or Baltic in London.

Lotus of Siam in Las Vegas. Unbeatable. Even Gourmet Magazine says so -

jetset1: Hmmmmmm.... I'm not much of a sushi person, but when in Rome....

A nice sake would do. A little plum wine might temper the spice with the sweet. For that matter, a buttery Chardonnay or a jammy Zinfandel would probably do nicely to tone down the "heat". Unless it's from wasabi. I don't think any Earth drink can tone down that spice...!

My vote is also Marrakesh, but I went to the one in Philly. On an alley off South Street. Definitely most memorable.

Wild Ginger in Seattle for Thai/Pan-Asian

Rose Angeli's in Chicago for nouveau Italian

Guadalupe Cafe in Santa Fe for New Mexican