Sangria Fever: Boston Mag and I think alike

So on the 17th I posted a review of some local hot spots to get summer sangria. Coincidentally, Boston Magazine just posted 13 Hot Spots for Summer Sangria. I won't lie. I'm jealous that my idea was published in the Boston Magazine by someone else. But, this is encouraging because it means that I'm thinking along the right lines and if I step it up a notch, I can try selling my ideas to local publications.

Check out this great slideshow on BostonMagazine.com for some more sangrinspiration. Cheers!

Guacoma

Guacaholic (gua-ca-hol-ic):

"Someone who eats guacamole 10 days a week," Ben Sladowsky, Fenway Cantina.

"Me! I eat it for dinner in a bowl with a spoon and no chips," Cheryl Martins, Rhode Island.

"My fiance. She can't go past the avocados in the store without buying any," Paul Lurie, Brighton.

"I am the poster child," Chef Brian Poe, Poe's Kitchen at the Rattlesnake.

"Me. I came out of the womb holding a bowl of guacamole," Skyler Kelemen, Nacho Patrol.

"Someone who fills up their chip 90 percent with guacamole," Chelsee Adams, We Are Not Martha.

***

Green, gushy, creamy and chunky. This is what the insides of many Bostonians looks like tonight. Well, at least for those who survived Guacaholics Anonymous. There may be countless people receiving post-traumatic-guacamole-stress treatment in the IGU (intensive guacamole unit) due to overconsumption of this Aztec aphrodisiac.

The first, of what many hope will be an annual event, Guacaholics Anonymous, orchestrated by local food wizard @EatBoston (aka Aaron Cohen) was held at Fenway Cantina -the perfect venue for a guacfest.

For just $10, participants were cut loose to indulge on endless samples of guacamole compliments of eight local restaurants and seven amateur guac-chefs -and one hell of a potent margarita.

Guacaholics had a hard time picking favorites, but among the mostly-mentioned were Ole's fruit guacamole, Chef Brian Poe's gourmet concoction and a "Cowboy Caviar" by amateurs Molly Wyman, Skyler Kelemen and Andi Skaalrud.

Sho Balkian, 25, of East Boston, who was participating in the event with Leighann Farrelly, 29, of Cambridge, (better known as Yelp Boston), says guacamole like Poe's is the wave of the guac-future.

"Guacamole is like hummus," Balkian says. "Hummus is the balance between tahini, garlic and chic peas. But then people started experimenting with roasted red peppers and sun-dried tomatoes - and now everyone is buying flavored hummus. This is going to happen with guacamole too. It's going to be the next hummus craze."

Chef Poe's popular guacamole was loaded with strawberries, mountain mint, basil, plums and cherries, and served with a dash of smoked Mexican sea salt. Poe, who calls himself the "poster child" for the dictionary definition of a "guacaholic" isn't into simple guacamole. He loves to push the limits and try new things. The most inventive guacamole from his kitchen yet? "Foie gras and goat cheese guacamole," he says with a mischievous smile.

For amateur guac-chefs Katie Ducharme and Cheryl Martins of Rhode Island, loading up guacamole with a bunch of ingredients means "obscuring" the avocado. They try to keep their recipe as "virgin" as possible, though they admit they've played around with tequila-guacamole.

Fenway Cantina's Ben Sladowsky also believes in purist guacamole -though he has made it at home with lump crab. "Traditional guacamole with the freshest flavors of roasted jalapenos gives it a nice, hot and fiery yet sweet taste," he says.

Susie Anderson, 27 and Chelsee Adams, 26, of We Are Not Martha also lean toward more traditional guacamole. Their recipe called for bacon, which was the only non-vegetarian guacamole selection. Other than the bacon, what made theirs different? It was super-chunky.

"We don't like it pureed like baby food," Anderson says.

After sampling all 15 guacamole recipes, I staggered out of Fenway Cantina in a total guacoma. Full Belly? Check. Happy Heart? Check. But, the four avocados I just bought at Trader Joe's might get passed off on a neighbor.

Cold Spanish Summer Soups -Boston Globe Magazine

There's nothing as refreshing as chilled soup on a hot summer afternoon or evening. Who wants to heat up the kitchen cooking a hot meal when there are plenty of recipes for divine chilled meals? Looking for some new ideas?

Check out the Boston Globe Magazine's food issue from this weekend. It has a wonderful article on Cold Spanish Summer Soups and includes recipes for Spanish garlic and almond soup with grapes, Cordoban-style creamy gazpacho, and a cold melon soup.

Que refrescante!

Loco for Zocalo - Stuff Magazine

Stuff Magazine published a piece on Zócalo Cocina Mexicana today. Zocalo recently set up shop at 35 Stanhope St. in Back Bay. This review is a great overview of the restaurant and it's funny too. My personal favorite comment was about a "d-bag who can spend 15 minutes with a golf-ball-sized dollop of guacamole on his necktie and still not notice." Read it!

photo by Joel Veak

Best Cuban north of Miami: Chez Henri

French bistro. Cuban twist. That what Chez Henri claims to be. And it is. The first five times you go there you'll order the pressed Cuban sandwich -so says bartender Rob Kraemer. While other menu items like the fritters in guava barbecue and chipotle aioli -or the ceviche in mango-mint mojo with watermelon seem like refreshing, summer-y options, Kraemer swears by the Cuban.

"If it's your first time here, don't even think about anything else," he says.

Trust him.

A south-Floridian, I know a great Cubano from a good one to a fake one. This version of the world's best sandwich may very well be the best Cuban sandwich north of Miami. And it is served with the most amazing plantain chips of all time. I have actually never had plantain chips like these anywhere before -not even in the Caribbean. Chez Henri wins my heart and belly with this dish.

One tip: if you're not a really big eater, either fast all day before consuming -or share the sandwich with someone. I was sad to discover that it doesn't make for good leftovers whatsoever. I'm just not that thrilled about soggy bread that tastes like pickles.

New Family Business Takes Off

Vote in El Planeta's "Lo Mejor"

Who has the best mojito in Boston? Margarita? Sangria? Where can you find the best tapas? Which establishment takes the cake as the best bakery? Of all the restaurants in Boston, which will rank as the best Mexican, best Latin gourmet, best Brazilian, South American and Caribbean? You decide.

Cast your vote in El Planeta's annual "Lo Mejor" contest. Click here to view the categories and nominees.

Sangria, a summer favorite

Seven spots to sip sangria this summer. Now say that seven times really fast without having sipped sangria. It will sound like you sipped on sangria at all seven places. Seriously.

The line-up: 1. Dali 2. Ole 3. Chez Henri 4. BarLola 5. Tapeo 6. Tory Row 7. Tryst

Of course there are countless places in and around Boston to enjoy Sangria, so this video is intended to be a mere highlight of a few special spots. Phase one of many.

But, before you watch Sangria!, here's a quick refresher course on the divine wine concoction, with some insight from a few local sangriologists.

A tasty wine fruit punch, sangria has origins in the Rioja region of Spain where it was named from the word sangre or blood, for its bold, blood-red tint. Originally served as a refreshing summer spritzer, sangria is a beverage that can be enjoyed throughout the seasons. It is typically made with a red wine base, fruit juice, soda water and fresh cut fruit. Potent variations -like the sangria poured at Ole- often include brandy, triple-sec or other spirits. Red sangria tends to be full-bodied and citrus-y with a hint of spice.

Rojan Pradhan, who has been a sangriologist at Ole for four years, has a "magic touch" that makes Ole's sangria stand out from others, says Maryann Ramos, the sister of Ole's chef-proprietor, Erwin Ramos. "It's not just our special recipe; he has a special way with sangria," she says.

Pradhan suggests that Ole's award-winning sangria pairs nicely with seafood dishes. "It's the perfect balance between light and heavy," he says. Ole's sangria is a house recipe made with merlot, malbec, brandy, triple-sec, peach schnapps, cut fruit and lots of love. Watch out, it's dangerous.

It is increasingly popular to see "white" sangrias, especially in the summer months, Pradhan says. White sangria is commonly made with a fruity white wine and a variety of fruit juices including orange, mango and pineapple. White sangrias are much lighter and fruitier than the traditional red, and are particularly popular in the summer. Ole's white is made with a dry white wine, a side of kickass atmosphere and sliced fruit.

Tory Row and Dali also have variations of a white sangria. Tory Row's is very citrus-y and is perfect for summer, the Row's sangriologist Tara Healey says. The classic and refreshing recipe, which is made with a bit of Harvard Square pizzazz, pairs well with the Spanish cheese plate. Dali's white sangria, which is served with fun, decorative straws, is made with cava, a sensual sparkling wine, fruit juices, fresh cut fruit and some love potion No. 9. It is very mimosa-y. Resident sangriologist Henrry Carbajal says the cava sangria is "more refreshing and relaxing" in the summer. "It transports you to another world," he says.

So does the red sangria at Tryst. A house recipe compliments of sangriologist Patrick Flaherty, this sangria pairs well with crab and avocado tacos with chili-lime dressing or house-made chorizo flatbread with poblano peppers. The sangria is served in a bowl of a wine glass and is made with spiced rum, triple-sec, double-macerated fruit and a splash of sophistication. Flaherty's co-sangriologist Mike Wilensky says the sangria "moves like crazy" in the summer. "If you put one up on the bar, it's a trend that spreads like wildfire." Chef Paul Turano is a big fan, too. "I love it. It is absolutely my favorite," he says.

And while you won't find sangria on the beverage menu at Chez Henri, but it can be made and it is dynamite. Bartender Rob Kraemer's response if you ask for it will be something like "Of course I'll make it. Who doesn't want sangria in the summer?"

Music: Senora Lola by Hector Lavoe

South American favorite

Photo courtesy of Tojosan

Fish and Chips for South Americans. That's exactly what Beef Milanesa is - minus the fish and tartar sauce. It is a crispy, breaded and fried meat fillet served with a potato of sorts, usually fried or mashed. There are many variations of the dish, including chicken and veal, but South Americans are known for their love of beef.

This article was published today about the divine dish. It also includes a recipe.

Try them at Tango in Arlington Center to make sure you like them before making them at home.

The Boston Globe - El Sarape

It's food day! Check out the latest from the Globe on good Latin eats in Boston.

True Mexican flavor at El Sarape - The Boston Globe

Dear Tapas, I love you. Let me count the ways:

1) You believe in portion control. (Yes, small is sexy.)

2) You are diverse in flavor. (Lots of choices depending on the mood of the moment.)

3) You come in hot and cold. (Lots of choices depending on the weather.)

4) You are an instant European vacation. (But not as expensive.)

5) You can be a snack, or an entire meal. (Just don't make it both.)

6) You taste divine accompanied with a glass of fruity sangria. (Or two.)

7) You are never a let down. (Enough said.)

8) You don't clog the fridge with left-overs that won't be eaten anyway. (Unlike the typical U.S.A. hungry-man dinners at chain restaurants. Gross.)

9) You are reasonably priced. (The more often to enjoy you, my dear.)

10) You subscribe to the "good food, good friends, good wine" philosophy. (The more the merrier.)

BarLola Tapas Lounge

Flamenco mix by by Roxdude

Bar Lola's outdoor patio is a definite new favorite summer spot to relax, sip on fruity sangria and indulge on authentic tapas. With a lengthy menu of tapas frias (cold tapas) and tapas calientes (hot tapas), there's no problem choosing several dishes to share with friends.

The langostinos rebozados, prawn fritters with a savory and tangy mango-scallion sauce were crunchy, sweet and savory. The tigres, or breaded mussels stuffed with Serrano ham, onion and garlic were surprisingly flavorful. Empanadas de carne, or beef turnovers, are always a favorite. Bar Lola serves two to a plate with a homemade tomato sauce. Albondigas, or meatballs in a sweet tomato sauce, are also a nice pick, those this particular dish seemed a little on the mushy side. Overall, incredible flavors. Next time perhaps the paella Valenciana, croquetas de pollo (chicken croquettes) or chuletillas de cordero (baby lamb). Whatever the selection, enjoy it with a glass of sangria -and a friend.

Bar Lola special events: Free salsa lessons every Wednesday and Flamenco show every Sunday.

Mad for Mojitos

A mojito in Miami. Simply natural. At the Middlesex in Cambridge? Sweet surprise. And it tasted just like it was supposed to. If you closed your eyes while you sipped on the summer cocktail, you might fool yourself into thinking that you were actually sitting on South Beach, listening to the sound of the ocean and the tim-tan-tim-tan of salsa music. You might completely forget that you were standing in a quirky Cambridge dive where a bunch of awkward MIT'ers watch the cool locals bust a move. You might also be inspired to start growing mint in a clay pot from your studio balcony or buy an ice-crushing machine so you can make the perfect mojito at home any time you want.


Just in case you want to skip out on the Middlesex next time, check out this video below to learn how to make the minty Cuban drink. Whatever you do, make sure you beat the hell out of the ice like the bartender recommends.


Buena suerte and bottoms up.

Cheap Eats in JP

If you're in Jamaica Plain, this place seems worth checking out. It is on my radar.


Tostado Sandwich Bar

Feliz Cumpleanos Frida Kahlo

Thanks to Google's homepage, I was reminded this morning that today is the birthday of great Mexican artist Frida Kahlo -wife of painter Diego Rivera. While her birth certificate lists July 6, 1907 as her date of birth, Frida claimed her birthday was July 7, 1910.

Frida loved fiestas. Frida's Fiestas Recipes and Reminiscences of Life with Frida Kahlo tells the amazing story of her journey through this life and shares some of her favorites recipes that could be found on the table at the Blue House. Take a look!

Ixtapa Mexican Cantina: Happy Bellies and Wallets

This is no Taco Bell. This is the real thing. The restaurant owners are from Mexico -and so are "Chef Jorge" and most of the employees. Typical Ranchera and Tejana melodies softly fill the air. The walls are adorned with colorful paintings and other decor unique to Mexico. The menu includes popular Mexican dishes from various locations throughout Mexico, not only Ixtapa, a western sea-side resort town near Acapulco, for which the Lexington cantina is named.

A bright-eyed waitress who calls herself Rocio says the food at Ixtapa is about as "autentica" as it gets. She says the dishes are prepared with many native spices and home-style methods of cooking.

"Es mexicana," she says with a smile erupting on her face like the great Popocatepetl is about to blow.

But, she admits that some of the dishes, like the burritos have been a tad "Americanizado."

"The burritos are the most popular item on the menu; it's what they're (American customers) are used to," she says with a distinctly accented English. "They are not used to trying many new things."

Her personal house favorites are foods that remind her of home: enchiladas de mole (enchiladas in mole sauce), arroz con pollo (rice with chicken) and carne asada (grilled meat) -and the melon margarita.

I trusted her suggestion and sipped on a melon margarita while I munched on crispy chips and homemade salsa. I normally don't care for margaritas because they are either too sour, too sweet, or taste too tequila-y. This one, however, was just right. It was cool and refreshing on a scorcher of a summer day. The margarita was served with a slice of orange, cherry and bandera mexicana. The perfect garnish.

The chips and salsa, which had been promptly delivered to the table upon arrival, were very generous in portion. The chips were crisp and the house salsa was flavorful and thin in consistency. Not too spicy, not too mild. This is not the kind of salsa you find in the snack aisle at the supermarket.

I wasn't in the mood for mole -a special sauce that is made in a variety of ways depending on the particular region within Mexico -so I decided on one enchilada with the green tomatillo-based sauce, and one with the red. The enchiladas were served with a heaping portion of rice, re-fried beans, a dollop of sour cream, shredded lettuce and a spoonful of diced tomatoes. I wasn't in a rush, so I slowly enjoyed the meal and practically cleared the plate -except for the re-fried beans because I'm not a fan of eating something that looks like what you could feed your dog.

Stuffed to the brim, dessert was completely out of the question. But, of course, I got it anyway. I'm a huge sucker for fried ice cream. The perfectly round ball of vanilla ice cream was hidden beneath a crispy coating, smothered in chocolate sauce and sprinkled with cinnamon. The serving was so generous I could have shared it with three other people. I'm glad I was dining alone.

As I savored my meal, Rocio came back to the table several times to check on how the meal was, and to chat in Spanish about different cities in Mexico she had visited, the food, and the typical misconceptions many people have about Mexican food.

"People usually think our food will be spicy, but Mexican food is not all spicy," she says. "And it's not what you get at Taco Bell."

With a bursting belly and a very happy heart, I asked for the bill. My margarita cost more than my lunch. I didn't realize that my wallet would be as happy as my belly.

***

Ixtapa, located at the border of Arlington and Lexington, is open daily from 11 a.m. Daily lunch specials $6.50.

Brazilian Food on the Cheap

Check out this Boston Phoenix article from July 2 to find out about churrasco, one of Brazil's most famous -and delicious- traditions. Personal recommendation: ask for an ice-cold Guarana to complete the churrasco experience.

Make Your Heart Happy This Week

There are plenty of opportunities to keep your belly full and your heart happy this week in Boston.

Lunes: There is still time tonight to get your nalgas (rear-end) down to Poe's Kitchen at the Rattlesnake for "Nacho Average Monday." Chef Brian Poe is bound to have a new twist on this favorite dish. Nachos: $14. Happy belly: priceless.

Martes: Don't forget about Tequila Tuesday at the InterContinental and $2 Tacos at Tremont 647.

Miercoles: Tapeo kicks off a $7 tapas deal valid until the last bull runs in Pamplona. The event coincides with the famous Running of the Bulls festival in Pamplona, Spain which is held annually between July 6-14.

Jueves: Don't forget about Salsa Thursday at Masa. Enjoy cheap eats, refreshing drinks and dance the night away.

Ayyyy carrrammmmbbbaaa deal of this week: Tasca is having an Appetite Stimulus event Monday - Thursday! Can't beat this amazing meal deal: $18 three-course menu.

Plan ahead: Domingo (Sunday) East Boston is celebrating Colombia's independence. The event will be held in East Boston's Central Square. There will be music, festivities -and food- of course.

Check back later this week for updates on events!

Say What?

The Spanish language is just about the next best thing after sliced bread -and margaritas. Some may say the language is romantic. Others may say it sounds like gibberish on speed. It can be both.

The second most commonly spoken language in the U.S., Spanish is spoken across the globe and is the official or national language in 20 countries and in Puerto Rico-commonly mistaken as a country, the island is actually a commonwealth of the U.S.

Each country has its own unique accent and often distinct vocabulary. But one thing all Spanish-speaking countries have in common is a true love for idiomatic expressions. While the expressions may have different variations, they are typically understood within the Spanish-language community.

Some of my favorite expressions deal with food. The perfect example: Barriga llena, corazon contento (Full belly, happy heart). Duh. In English, while we do have idiomatic expressions, I find them to be dry and boring compared to the fun and interesting expressions in Spanish.

Here are a few other favorites:

La vida es como una receta de comida, el sazon tu se lo pones. (Life is like a recipe, you add your own spice.)

Come y bebe que la vida es breve. (Eat and drink, for life is short)

Comida que mucho hierve, sabor pierde. (Food that boils a lot loses its flavor)

"Keep an eye out" -more to come.

Salsa Thursday at Masa

Salsa is not just a spicy tomato-based dip for chips. It's also one of the most popular genres of Latin music and dance.

Free lessons tonight at 8 p.m. at Masa's Woburn location. Dancing until midnight.

50 cent tapas at the bar including: grilled chorizo, yucca fries, carnitas de puerco quesadilla, tostones, arepas and palitos de pollo.

Try the Masarita and other speciality drinks including smoked jalapeno margaritas and raspberry mojitos.

See event details here.