Loma Linda’s menudo
This consommé mixture of potatoes, carrots, celery, rice and most importantly, meatballs, is closer to albondigas style soup than other meatball soups. This soup has a rich, strong flavor. The broth itself is very light, not watery and the meatballs are mixed with rice, which keeps them from falling apart. Each serving has the perfect ratio of meatballs, vegetables and broth, which makes it a delight to eat. This soup is well-suited when you desire a light lunch. Valerie, the manager at the Ming Avenue. Sequoia, said on foggy days, demand for all of the soups (always made fresh) doubles. Other soups on Sequoia’s menu include country potato, broccoli and cheese, corn chowder and the hearty chicken noodle, just to name a few. Check 34
Bakersfield Life
January 2012
Sequoia’s website to review the daily soup schedule. Menudo Loma Linda restaurant, 701 Mt. Vernon Ave., 661-873-8095
Loma Linda’s menudo is not just a soup; it is a form of art for the senses to devour and the process cannot be rushed. On Fridays, the cooks begin prepping the tripe, vegetables and seasoning the stock, and finally letting the familial style soup stew over night. By the time this process is completed, the menudo has been on the stove for at least 12 hours. With flavors so intense, it truly displays the care given to this dish. The broth is full and complex, dancing on your