News (Noticias) Tagged ‘Cuisine’

D.C. United today announced plans to host the third annual Latin American Festival before the Black-and-Red’s game against Kansas City on Saturday, August 2nd at 7:30 p.m. at RFK Stadium. The event is sponsored by RCN and will give fans a great opportunity to celebrate the culture, music and sport of Latin America.

“D.C. United is proud of the deep and rich history of support developed within the local Hispanic community. We are honored to pay tribute to these faithful fans and the Hispanic culture they represent,” said United Executive Vice President Stephen Zack.

The pre-game fiesta will commence at 4:00 p.m. in Lot 8 of RFK Stadium and will remain open until kickoff. The festival is open to the public and will feature live Latin American music and cuisine. In addition, the Maru Montero Dance Co. will perform traditional cultural dances live on-stage.

Associate sponsors of the third annual D.C. United Latin American Festival include DC Lottery, Verizon Wireless, Amtrak, Budweiser, Metro, Volkswagen, Bancomercio and American Airlines. For more information or to purchase tickets for the game against Kansas City, please call 202-587-5000 or visit www.dcunited.com . “

Contemporary Oaxacan cuisine has roots deep in the past. Pre-Hispanic ingredients such as corn, tomatoes, beans, and chocolate plus a variety of chilies along with foods and spices brought over during the Spanish colonial era, are essential to Oaxacan cooking. The famous “seven moles,” tlayudas, tamales, and other antojitos (corn-based snacks) are some of the best-known items on a Oaxacan menu. Fish and seafood from the coast, pork and turkey, insects such as chapulines (crisp-fried grasshoppers) and gusanos (grubs), and unusual herbs such as hoja santa and epazote (known for their strong flavors), form the basis of a traditional diet. An insistence on fresh, seasonal ingredients and a sparing use of lard and cooking oil give Oaxacan dishes a welcome light touch. “*

Outside on the sidewalk, a cigar maker is rolling stogies; and in the rear dining room, large tables of Latino families and friends are eating, drinking and laughing; wall-size murals and pictures of old pre-Fidel Cuba cover the walls; a jazz quartet with a Latin beat is playing away (they have music nightly); and the aroma of suckling pig, black bean soup, garlic, onions, and peppers fills the air.”*

AltaMed Health Services hosted its third annual East LA Meets Napa celebration featuring more than 20 Latino owned/managed wineries, Latino wine makers and 20 Los Angeles area Mexican restaurants. The event was attended by more than 1,000 wine and culinary enthusiasts who enjoyed great music, food from some of the best Mexican/Latin restaurants in the city and wonderful conversation in one of Los Angeles’ most historic venues — Union Station. The celebration speaks to a trend among aficionados of Mexican cuisine to choose wine over beer or margaritas to accompany their meal.

Many of the business owners that showcased their products share an immigrant experience, with some of the winemakers working their way up from the fields. The event provided these entrepreneurs with the opportunity to come together to support AltaMed’s mission of providing quality, culturally relevant health care to underserved populations throughout Southern California.

“This year’s event has been the most successful yet and we expect the attendance to keep growing,” said Castulo De La Rocha, AltaMed CEO. “These Latino entrepreneurs and event sponsors are not only here to showcase their products, they are supporting our organization’s programs and our mission to provide quality health care to underserved communities in the Southern California region.”

In 1990 there were just a few Latino-owned vineyards and today there are well over 15 and growing each year. One such success story is that of Ceja Vineyards. In 1983 Pedro and Amelia Ceja with other family members, pooled their resources and invested in fifteen acres in Carneros. Coming to the United States as farm workers, the family has worked hard over the years for Ceja’s stellar reputation.

“Robledo Family Winery is a strong supporter of AltaMed and this event,” said Vanessa Robledo, spokesperson for Robledo Family Winery. “We believe in what they are doing for Latino families and other diverse communities by providing critical health services.”

In addition to Robledo Family Winery, other participating wineries were Alex Sotelo Cellars, Carneros della Notte, El Centauro del Norte, Frias Family Vineyard, J Lohr Vineyards & Wines, Karl Lawrence Cellars, Mi Sueno Winery, Renteria Wines, Ceja Vineyards, Sequoia Grove Vineyard and Two Wives.

“We are presenting guests an opportunity to try something that they perhaps have not tried before,” said event co-chair Ricardo Robles, President of La Reina Inc. a manufacturer of Mexican food products. “Wine can be fantastic with traditional favorites such as ceviche and even tacos. We are trying to introduce people to something new, elevating great Mexican food so that it is on par with great French or Italian cuisine.”

Several wonderful restaurants provided food samplings including East LA mainstays like Tila’s Kitchen, Tacos Baja, Homegirl Cafe and El Siete Mares. Rounding out the list are the soon to open Rivera Restaurant in downtown Los Angeles by renowned Chef John Rivera Sedlar, La Casita Mexicana in the city of Bell, Phlight in Whittier, palate food + wine by Chef Octavio Becerra, Cook’s Tortas, El Portal Yucatan cuisine in Pasadena, and chocolates by D’s Delights.

Proceeds from the event benefit AltaMed Health Services. AltaMed Health Services, a private nonprofit organization, is a major provider of health and human services in the Greater Los Angeles area and the largest Federally Qualified Health Center (FQHC) in the State of California. The mission of AltaMed is to provide high quality, coordinated, comprehensive health and human services to the underserved in Southern California, with particular attention to Latino and multi-ethnic populations. AltaMed began as the East Los Angeles Barrio Free Clinic in 1969, a volunteer-staff storefront providing basic medical services. Today AltaMed’s service area extends beyond the immediately surrounding East Los Angeles area to the Southern California region. “*

Latin Americans love Italian food — doesn’t everyone? And many Latin Americans are, actually, Italian. Not everyone from the old country went to Ellis Island.

With immigration to points south, Italian cuisine flourished in Latin America. And with latter-day Latin immigration to South Florida, Italian-Latin-American cuisine has become an integral element of our gastronomy. It’s Miami’s mambo italiano — ravioli cooked, served and consumed en español.”*

Sophie’s Cuban Cuisine Franchising, Inc. announced today that their second franchisee, Patricia Mahabir of Woodhaven, NY, scheduled the opening of her first franchised Sophie’s Cuban Cuisine restaurant and the second franchise in the chain’s history on Wednesday, July 16. Patricia’s restaurant is at 28 East 23rd Street across from Washington Square Park in downtown Manhattan, NY. Mrs. Mahabir, a key member of Sophie’s founding family, said: “After working many years in the family business I feel confident that I know what it takes to run a successful Sophie’s. My husband Tom, who operates his own pharmacy in New Jersey, and I intend to keep and surpass the quality and standards that guests have come to expect from a Sophie’s Cuban Cuisine restaurant.”

Sofia Luna, co-founder and President of Sophie’s, and Patricia’s sister, said that Patricia would have the benefit of Sophie’s strong brand equity in New York as well as close hands-on guidance. She also noted “Patricia’s passion for our food and her strong experience in the business will make her restaurant one of our top selling units.”

Sophie’s Cuban Cuisine restaurants have been delighting hungry lunchtime crowds since 1997 when the Luna family opened their first restaurant in Lower Manhattan near the World Trade Center.

Sophie’s features the best of the leading current restaurant trends in one restaurant; tasty “comfort food” with a Cuban neighborhood feel; freshly made, healthy foods; a fast cafeteria-style line where guests see what they will be eating; and superior customer service where everyone is treated like a friend or neighbor. Take out and delivery orders represent a large portion of overall sales.

The restaurants offer freshly made, savory, authentic Cuban specialties such as Ropa Vieja (Shredded Beef Stew), Camarón al Ajillo (Shrimps In Garlic Sauce), Maduros (Fried Sweet Plantains), Papa Rellena (Mashed Potatoes Stuffed With Ground Beef Stew), Ox Tail Stew, plenty of Arroz con Frijoles (Rice and Beans), and of course, the traditional Cuban Sandwich. “*

While San Diego has long been popular for its great weather and beaches, it might be of interest to tourists that San Diego is also a hot spot for some of the best Mexican food that can be found above the border. According to taco shop finder MyBertos.com, San Diego houses hundreds of taco shops scattered throughout the county, where the popular dishes such as carne asada burritos, carne asada fries and California burritos can be found.

Online taco shop finder MyBertos.com even has a MySpace page where people from all around the world show their appreciation for San Diego’s delicious Mexican food. As D.B. Castillo of Tucson, AZ puts it,”[I’m] looking forward to coming this summer and eating carne asada burritos and fries all day.”

“I want a burrito from Robertos on Miramar Road, right now. I miss that…,” says Sherwin all the way from Guam.

When comparing Mexican food from non-San Diego taco shops to those of his hometown, San Diego native Romeo Gain says, “It’s just better down here. The meat is seasoned better, and the salsa isn’t just hot, there’s flavor to it.”

Whatever the reason, whether it is better marinades or its proximity to Mexico, San Diego seems to have gotten it right.

Launched in January 2008, MyBertos.com is San Diego’s first online taco shop finder. There are currently locations to over 500 taco shops, with more being added everyday. Searches can be filtered by distance, 24-hour availability, drive-thru only stands, as well as catering availability.

More information: www.mybertos.com. “*

One of the delights of dining in the South Bay is the chance to explore the flavors of so many cultures. We may not boast a critical mass of top tier restaurants, but we’re rich in eateries serving the native foods of immigrants from around the world.

Until recently, however, one cuisine that wasn’t easy to find was Peruvian - a lively, likeable blend of Latin, European, Asian and African influences. Martha and Jose Bohorquez fixed that when they opened Nazca Peruvian Cuisine in downtown San Jose in late March.”*

Rubiela García gently kneads the corn-flour dough by hand, adding the occasional splash of water. “She has to do it with her hands because it’s the only way she can feel that it’s exactly how it should be,” explains her husband, Orlando Moreno.

By the time this weekend rolls around, García will have made enough dough to fashion about 800 empanadas. She’ll also have made several hundred tamales tolimenses, another specialty of her Colombian homeland. She and Moreno will sell them Saturday and Sunday at the annual Fiesta in Florissant, which highlights the cuisines and cultures of countries throughout South and Central America. “*

HAVING been scrupulous in observing my government’s ban on travel to Cuba, I don’t know what the country’s restaurants look like. So why did Sophie’s Cuban Cuisine, a takeout or sit-down lunch place that opened on 40th Street earlier this year, strike me as inauthentic?

Too clean, for starters. Vendors of top-notch ropa vieja are supposed to be grimy and dim, with a patina built up by decades of steam and frying grease.

Sophie’s, with its high ceilings, yellow walls and Technicolor travel posters of Havana before Castro, flunks that test.”*

When Pablo Jacinto, the executive chef and co-owner of Cindy’s Backstreet Kitchen, arrived in Napa Valley in 1986, there were no chiles, no tortillas, no cilantro, no taco trucks and little else remotely Mexican. It was a long way from San Miguel Noxistlan, the Oaxacan village where he was born.

Jacinto got his first job washing dishes at Mustards Grill, and then briefly moved to Tra Vigne in St. Helena, eventually graduating to salad maker.

Jacinto’s way has not been a fast track, but a steady pursuit always pushed by his love of cooking. He married and had two daughters, giving him extra motivation to find where he was meant to be. He moved around, trying catering and then commuted from Napa to Mill Valley for a year to work at the Buckeye Roadhouse. “*

According to the U.S. Bureau of Labor Statistics, Hispanics are the largest minority within the culinary workforce with more than half — 54 percent — working as cooks and food preparers. Yet, less than 20 percent hold executive chef positions. To help support and develop new talent in the professional culinary sector, McNeil Nutritionals, LLC — worldwide marketer of SPLENDA(R) Sweeteners — today announced the opening of a call for entries for the fourth annual Chef Splendido Contest, a national search dedicated to showcasing aspiring Hispanic and bi-lingual (English/Spanish speaking) culinary talent.

The Chef Splendido contest recognizes up and coming Hispanic and
bi-lingual (English/Spanish speaking) talent with a passion for healthy, Latino cuisine. In addition, the contest yields reduced calorie alternatives with less sugar to traditional Latino dishes that do not sacrifice taste, especially given the high Hispanic incidence of obesity and diabetes. A new partnership with The Spanish Speaking Chef’s Association of America, an organization whose goal is to support young Latinos interested in pursing careers in culinary arts, will broaden the talent search and encourage current and recent culinary graduates to participate in the contest.

“The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education,” said Chef Rafael Palomino, Executive Chef and founder of The Spanish Speaking Chef’s Association of America. “With the large number of Hispanic talent in the industry, it is important to encourage and support aspiring chefs to participate in programs like Chef Splendido that help them further their careers while learning how to create reduced calorie options with less sugar for traditional Latino cuisine.”

To enter, participants create a Latino-inspired dessert using SPLENDA(R) Sweeteners and compete for an opportunity to win $5,000 in cash. In addition, the winner receives a mentorship opportunity with a nationally recognized Hispanic chef associated with the Spanish-Speaking Chefs Association. Contest rules, regulations and deadlines available at www.SplendaEnEspanol.com . “*

Those who believe the Dominican Republic serves typical Caribbean cuisine, guess again. With a plethora of fresh seafood, fruits, vegetables, and meats, the Dominican Republic blends culinary styles from Latin America, Spain, and France. As a result, the dishes are an amazing blend of flavors, mild spices, and varying textures.

Unlike the chain stores in many countries, the Dominican Republic prides itself on selling fresh ingredients from their local markets. Typical foods are sweet potatoes, goat meat, pig meat, fresh saltwater fish, shellfish, mangoes, papayas, plantains, cassava melon, coconuts, citrus fruits, tomatoes, and passion fruit. Given the abundance of high quality foods, it is not surprising that locally prepared dishes are delightful treats.”*

With inventions like parmesan snow, chilled sauces that “boil” with dry ice and green olives made of “spherified” juice, Spain’s avant-garde chefs have created an international buzz for a national cuisine that was long considered an also-ran. Gazpacho and paella were just no match for the specialties of French and Italian cuisine.

But dozens of restaurants around the country now rate a star from the revered Michelin guide. (Six currently hold its top honor: three stars.) Spanish chefs grace the pages of international gastronomic magazines, and some food critics believe they have replaced their French counterparts at the vanguard of culinary innovation.”*

Robert Morales was the latest person to come to this realization when he and business partner Carlos Cruz went to Miami to participate in the company’s Business-to-Business Expo last week. More than 400 small-business owners attended the event, which was the fourth Wal-Mart has held in various locales.

Morales and Cruz, who own Black Bean Cuban Cuisine on Apalachee Parkway, saw the event as an opportunity to grow their budding food-service business. The pair started Sofritos Foods in 2005 and since then have provided food products for the military.”*

Food Network and FoodNetwork.com, established almost two years ago, executives hope to capture Latino food aficionados’ interest with a television program that began airing in the summer of 2007; and an online Latin Cooking Series, featuring videos, recipes and tips from Food Network hosts Ingrid Hoffmann and Bobby Flay.

Website promoters promise visitors will be able learn how to use zesty native ingredients to create recipes for dishes such as Colombian Chicken Soup, Brazilian Feijoada, Argentine Stuffed Flank Steak, Cumin Pork-Potato Filled Tamales and Enchilada Lasagna; and desserts like Chocolate Cornpone with Hot Mexican Chocolate Sauce or Banana Quesadillas. They can also explore the site’s glossary of ingredients and terms commonly found in Latin cooking, suggestions for ingredients Hispanic cuisine fans should keep in their pantry to add a Latin flair to their meals.”*

In reviewing Indio for this week’s issue, Rachel Hutton makes an interesting observation about the growing influence of Latino culture on the Twin Cities’ foodscape:

In the not so recent past, most Twin Citians who didn’t grow up eating Mexican food knew it only in the form of Chi-Chi’s or Taco Bell, where “cooking” meant squirting guacamole out of something that looked like a caulking gun. But as the local Latino population has swelled in recent decades, authentic Mexican cuisine has flourished. El Burrito Mercado moved to its iconic Concord Street space; Mercado Central brought south Minneapolis a lively Latin American marketplace; and the local Scandinavian stock learned to enjoy Mexican food at places that didn’t tone down the spice or drown dishes in dairy.”*

SEATED at the counter at Taqueria Mexico here, you can see a woman making tortillas through the open kitchen door. With quick, confident movements, she volleys the dough between her palms before smacking it onto the press. It’s a spirited rhythm: Slap, slap, slap, bam!

Ardent authenticity distinguishes this little East End place (just five tables and three red stools at a tiny counter) in the local landscape of Latin cuisine. But Taqueria Mexico is not alone: Latin American restaurateurs are turning out traditional cuisine in no-frills spots across Long Island.”*

What do superstar actor Will Smith, Miami’s Latino scene, The San Francisco Bay Area, Mortgages, Real Estate, Salsa Dancing, and Healthy Latino Cooking have in common?

Armando Tam.

At 32, Armando “Mando” Tam, of Concord, California has achieved much in his young business life. Originally from Rivas, Nicaragua, the son of Chinese and Nicaraguan parents, Mando arrived in America at age 3.

A few years ago, after spending several years in retail management and a few more in telecom and insurance, Armando Tam started teaching Salsa dancing and began singing with a Latino band. His dancing skills landed him a job with Will Smith in the Welcome to Miami Summer hit video. His lyrical skills got him his own record deal. More recently, he competed in a reality TV cooking show with a healthy Latino cooking cuisine.

“*

Mexican food is very popular, but it also has an unhealthy reputation. But a new study has a different opinion about some of the dishes.

Medical researchers at the University of Utah say native Mexican cuisine is good for you.

Researchers say they tracked the eating habits of pre-menopausal Hispanic and non-Hispanic women living in the Four Corner region (Colorado, Utah, New Mexico and Arizona). “*

On the surface, Mod Mex (Andrews McMeel, $25) is a cookbook with lots of potential.

Written by Scott Linquist, executive chef of Dos Caminos in New York, and Joanna Pruess, the book makes clear there’s more to Mexican cuisine than fajitas and enchiladas. With Post-it flags in hand, I marked at least a dozen appealing recipes to try, such as Wild Mushroom and Huitlacoche Sopes and Lobster Tacos.”*

A new Cuban-themed restaurant is expected to join the Pointe Orlando entertainment and shopping district this fall.

Called Cuba Libre Restaurant & Rum Bar, the eatery will serve traditional Cuban dishes and modern interpretations of the island’s cuisine. It will also feature indoor and outdoor bars, a large patio, two dance floors and three private rooms. Late night entertainment will be offered, including Latin-themed floor shows, salsa dancing and DJs spinning Latin dance music.”*