Foodie Road Trip Part Eight
Odds and Ends from the Foodie Road Trip

Foodie Road Trip, The Finale.

This is the final installment of Foodie Road Trip. see Foodie Road Trip Part eight 

We did really good yesterday morning, Wed. We were awake at 4:00 a.m. We decided to, as Stan says, "get a wiggle on" and packed up the car and we were headed west, out of Albuquerque before sunrise. We came back I-40 because we wanted to visit the kids and grandkids in Lake Havasu, AZ on our way home.
We stopped at the Cracker Barrel  in Gallup for breakfast.


It was pretty good. Stan had biscuits and gravy and some bacon. . He said it wasn’t the best gravy he’s ever had, but it was good.


I had bacon and eggs with grits, hash brown casserole, and biscuits and gravy. I tasted the hash brown casserole, it was just o.k. and I didn’t eat it. The grits were very good and were eaten all gone. The bacon was really good. Stan commented a couple of times on how good it was. The eggs were good also. They were cooked just right, over easy so the yolk would be runny enough to dip a biscuit into.


Along the way we saw some beautiful countryside.



We stopped in Ash Fork,AZ in the afternoon for a little break and a snack at the Ranch House Cafe.


We each had a piece of apple pie with a crumb and nut topping that had been drizzled with caramel. It was a good pie albeit a little too sweet for me. The apples were firm, not mushy. I think it was a commercial pie. Probably from Costco or Sam’s club.


We arrived in Lake Havasu about 2:00 p.m. We had time to relax and have a nice visit before it was time to go out for dinner. We went to Barley Brothers for dinner. We started with an appetizer of Gorgonzola Mushrooms. Quoting the menu they are “stuffed marinated jumbo mushroom caps baked with Italian cheeses. Served with a homemade walnut pesto. “ We all dug in before I had a chance to get a good photo. They were delicious, even Stan the cheese hater ate one and liked it before he realized what he was eating.


Stan and sil had the steak sandwich. According to the menu it is a charbroiled top sirloin served open face over grilled focaccia bread and topped with crispy fried onions. Stan said his was a little dry, and on the tough side.


My oldest grandson age 9 had beef vegetable barley soup. This was thick and rich with nice sized pieces of vegetables.


He also had the Steak Pizzaioli which is a charbroiled top sirloin topped with a tomato bordelaise and broiled smoked provolone served with a fresh basil, red pepper couscous and vegetables.
He was more interested in just the steak and ordered the toppings on the side. He said his steak was a little chewy but he ate it all. The couscous was really, really delicious.


My daughter had Roasted Garlic Alfredo with sundried tomatoes and crimini mushrooms tossed with fettuccini in a light roasted garlic cream sauce. This was rich, creamy and to diet for. I’m having this next time I go visit.


I had the Porterhouse prepared with with an olive oil and garlic rub, charbroiled and served with fresh vegetables and garlic mashed potatoes. Oh, my gosh, this was so good. I was so hungry for a steak and this was the perfect one. It was tender and juicy and seasoned just right. One of the best steak’s I’ve had in a long time.


We split a couple of desserts. A creme brule and a triple layer chocolate ganache cake.


We had a very good last night on the road.
We took off this morning before everyone got off to work and school.

We didn’t have breakfast because we were saving ourselves for our friend Pepe's restaurant, Los Manjares de Pepe, inYuma, AZ. Without a doubt, hands down, fabulous Mexican food. The best in Yuma.
Stan had Pepe’s special Pork in Tomatillo sauce. This is his signature dish and it’s the best I’ve had ever


I had two tacos with rice and beans.

Made from shredded beef of course, as we were no longer in New Mexico. Pepe’s are made with tender flavorful shredded beef in freshly fried tortilla shells with a sprinkling of dry Mexican cheese over them and his delicious marinated onions.


Pepe surprised us today with an after lunch treat, his beautiful homemade flan.


Rich, creamy, melt in your mouth delight.


If you want a much more comprehensive report on Pepe’s see Ed's report at

We are now safely home, surrounded by unpacked bags that can wait until tomorrow. 

I had the time of my life on this trip. Thank you for coming along with me, I enjoyed your company.