About David Allen

A journalist since 1987, David Allen has been writing a column for the Inland Valley Daily Bulletin since 1997 and blogging since 2007. He's a native of Illinois and lives in Claremont. Otherwise his commute to Ontario would take days. E-mail David here. Read recent columns here

Restaurant of the Week: Taqueria Guadalupana

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Taqueria Guadalupana, 820 E. Mission Blvd. (at Towne), Pomona

I was on foot at Towne and Second one recent evening looking for a place to eat. This proved more difficult than expected, as Los Jarritos was closed and Nancy’s Tortilleria, also on that corner, was closing. I’d left my car in the garage at Western U figuring I could find grub nearby. But I pressed on on foot, knowing Mission Boulevard three blocks south would have a few options.

And it did. I opted for a place on the southeast corner: Taqueria Guadalupana. The broad windows and brightly lighted interior were friendly and welcoming. It’s a small place with a limited menu of tacos, burritos and tortas with seven meat choices: cabeza, al pastor, asada, lengua, buche, chorizo and pollo. I suppose I should try tongue, brains or cheek someday, but not yet: I went for al pastor (marinated pork) in burrito form ($5.50). With a medium jamaica drink ($1.25), dinner was $7.36 with tax.

Decor is limited and so is the seating, although it feels expansive compared to Tijuana’s Tacos. I sat at a communal booth, in view of the open kitchen, a telenovela playing on the TV and a Virgin of Guadalupe mural on one wall. The burrito was very good, warming the stomach and the soul.

The menu is slightly broader than I indicated: They have menudo on weekends and something called carne en su jugo, which turns out to be a beef and tomato stew. Might be good on a cold night.

On my way out, I noticed another Mexican spot on the northeast corner. The sign was dim but the name was Taqueria la Oaxaquena. A sign out front touted 60-cent tacos on Tuesdays, which this day was. Oh well. I can always go back. For tonight, I was glad to have found Taqueria Guadalupana.

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Let’s Roll: Bowlium Lanes, Montclair

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I intended to write a series of posts on bowling alleys, set up a format to do so, produced one on San Bernardino’s Arrowhead Lanes in November 2011, and then never wrote another one. Oops. Well, here’s the second in the series, and I promise not to wait three years for the next one.

Possibly my favorite local bowling alley, Bowlium Lanes offers a burst of style on a dispirited stretch of Holt, even if the enormous pole sign fell victim to sign codes a few years back. Behind the flagstones, arches and dingbats on the exterior you’ll find more retro style inside: a cozy enclosed diner and vintage signs for restrooms and cocktails.

The interior is well-maintained too. The lanes are kept well-oiled (possibly too well-oiled) and they have plenty of balls to choose from. The scoring machines are tricky to program, with directional arrows in multiple colors for navigation, and I kind of hate them. The graphics on the overhead screens are entertaining. Besides the bowling, there’s a pro shop, a bar and a game room.

Bowlium is open 9 a.m. to midnight Monday to Thursday, 9 a.m. to 2 a.m. Friday, and 9 a.m. to 2 a.m. Saturday and Sunday. That’s not 24-hour bowling, but 17-hour bowling is impressive.

Address: 4666 Holt Blvd.

Number of lanes: 32

Owner: Scott and Teresa Poddig

Year opened: 1958

Architect: Powers, Daly and DeRosa

Neighbors: vacant lot, quaint real estate office, elementary school

Games: Game room

Bar: Yes, with vintage “Cocktails” sign

Coffee shop: Yes, with counter and stools

Ambience: The Jetsons meet the Flintstones

Deal: Monday 9 p.m. to midnight: $1.25 per game, but there are more here.

Website: bowlium.com

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Village Venture 2014

For Village Venture, the popular crafts fair and street festival that took place Saturday in Claremont, I arranged to sell “Pomona A to Z” in the parking lot of Rhino Records, right by the sidewalk to catch foot traffic. As promised in print, I showed up at 11 a.m.

It got off to a good start when a woman with a walker approached to say she’d been waiting since 9. (She had left and come back, thankfully.) “I couldn’t remember when you said you’d be here,” she admitted.

Over the next hour, I sold four books. Might have been more if I were the type to shout toward passersby, “Pomona in 26 letters! Get-cher copies of ‘Pomona A to Z’ right cheer! Meet the author!” Instead, I sat quietly and read an H.P. Lovecraft book.

A few readers approached during that time just to say hello. One said her husband had bought a copy the day before from the shop Heirloom. One woman, whom I don’t recall ever meeting, remarked, “You’ve lost weight.”

Another walked up with a friend in tow. “I love you to death,” the woman said. She talked about how she enjoys my column and how much better she likes the Bulletin than the San Gabriel Valley Tribune, because as a Pomona resident, the Bulletin has more news of interest to her.

I gestured toward my book and said leadingly, “Pomona…?” “I’m short on cash,” she said (without asking how much it was) and quickly left. That’s okay. My book’s target demographic is people who only tolerate me.

I can’t complain about selling five: I left with $100 in my pocket, pretty good for an hour’s work. And it was nice to meet everyone. Even the odd encounters were entertaining.

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Column: In Ontario, ‘White Zombie’ actress was a bundle of energy

Friday’s column is about the screening in Upland of “White Zombie,” which served as a tribute to actress Madge Bellamy, who spent her later years in Ontario and died in Upland. Also, two unusual 909 sightings in the national media and a plug for Claremont’s Village Venture, which takes place Saturday. I’ll be selling books from 11 a.m. to noon in the parking lot of Rhino Records.

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Restaurant of the Week: Sub Zero Ice Cream and Yogurt

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Sub Zero Ice Cream and Frozen Yogurt, 10590 Town Center Drive (at Haven), Rancho Cucamonga

I’d never heard of or noticed this place, but DebB mentioned Sub Zero in a blog comment recently. Sub Zero uses a similar liquid-nitrogen process as the new N7 Creamery at Victoria Gardens. Rancho Cucamonga is practically all-nitrogen, all-the-time.

So I ate lunch at Panera at Haven and Foothill one recent afternoon and then drove north in search of Sub Zero, which is past where you’d think it would be, above the Town Center shops and behind the Mobil station in a small building with no other tenants.

Inside it’s a clean, modern space. I was the only customer at the moment — a few more came before I left — and an employee explained the process. They make their own ice cream in front of you, mixing the flavors in a bowl and then quick-freezing it with nitrogen from a giant tank. Sub Zero is coming up on its second anniversary in Rancho. The Utah-based chain is in seven states. Its founder has a chemistry background.

The menu has 55 flavors, plus mix-ins, or you can simplify things by ordering one of the combinations. Overwhelmed, I did so, getting the Bernoulli Brulee, with caramel, dulce de leche, vanilla and cinnamon flavor, Heath and Twix added. A small was $5.80 and came in a waffle bowl inside a cup.

She mixed the cream and ingredients in a bowl, telling me the ice cream is creamier in their process because it doesn’t have air bubbles. The nitrogen blast had a dry ice effect as vapor swirled around the counter. Perfect for that Halloween spirit.

I shot a video. (It came out sideways. Forgive me. But you’ll get the idea.)

Three scoops of ice cream was a lot for a small size. It tasted pretty good. Actually, I’m very happy with simply having someone hand-scoop my ice cream, and U look askance at Cold Stone and the whole mix-in trend, so I’m not sure I’ll ever go out of my way again to come here. (Although my receipt offers $1 off my next visit.) But the novelty was fun.

Now that I seem to be taking Rancho’s nitrogen ice cream parlors in chronological order, I’ll get to N7 sometime.

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‘Ask a Mexican’ about Mexican food

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If you missed Gustavo Arellano’s talk last Tuesday in Pomona, you were in good company: There were only seven of us, and five of them were part of the library-connected group that invited him.

One member of the general public was there, who’d seen the announcement on my Facebook page that morning. (By the way, 18 people “liked” my post, and then went on with their lives.) I’d say the talk wasn’t well-publicized, which is likely true, except I did see an advertisement in the Claremont Courier, which evidently spurred no one to action.

As it was, having heard a version of Gustavo’s talk twice before, in Claremont and Upland, I skipped out for dinner. Mexican, obviously. (Look for an upcoming Restaurant of the Week post on that.) I missed the mayor’s quick appearance, during which he mispronounced “Arellano,” which led to some unkind remarks by Gustavo on his own FB page.

But I caught some of his talk. As he researched “Taco USA: How Mexican Food Conquered America,” Arellano, who writes the syndicated “Ask a Mexican” column, traveled the country eating Mexican food in 46 of the 50 states, all but Alaska, Hawaii, Louisiana and Maine.

“Everyone’s definition of Mexican food is different,” Arellano said. One epiphany came in New Mexico, where friends took him out for something called breakfast tacos, which he’d never before encountered. Asked what a Mexican breakfast in Southern California consists of, he told them about breakfast burritos, whose contents they scoffed at.

Arellano gave up worrying about authenticity. “It’s either all authentic or none of it is authentic,” he concluded. He decided to embrace everything, taking a Pope Francis-like “who am I to judge?” approach.

Someone asked him about the best Mexican food in Pomona, which he threw to me to answer, as he’s an OC guy. Someone else jumped in to suggest Taqueria de Anda, with which I would concur, and Tacos Jalisco, which I’ve seen but never took seriously; I offered Tijuana’s Tacos and got an amen.

A question came up about the chain Taco John’s, which is based in Wyoming. The questioner ate there in Nebraska; I ate there in Illinois, and it’s the first and only place I had Mexican food for several years. “Their great innovation is tater tots as Mexican food,” Arellano cracked.

He wasn’t criticizing, he was just saying. “What’s so great about Mexican food,” he added, “is that it adapts to the environment.”

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Sunkist softball

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After my June 29 column on the former Sunkist plant in Ontario, reader Jeanette Long emailed the above photo. She writes:

“I’ve had in my softball shirt collection for a couple of years now a shirt my friend gave me that was purchased at an Ontario yard sale. I wear it proudly.”

I love the team name: The Juice. Anyone know more about the team? Did they travel to games in a white Ford Bronco? (Sorry, couldn’t resist.)

Jeanette adds a thanks for my Sunkist column and says, “I would often see the workers leaving work on my way home and think about all the orange juice products that passed through their hands right here in my hometown of Ontario.”

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