tag:blogger.com,1999:blog-60783259462483392292024-03-05T04:38:20.616-05:00Full Belly Happy HeartA Gringa's Guide to Latin FoodKimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6078325946248339229.post-47334452501361505282010-07-29T09:58:00.007-04:002010-07-29T11:26:18.063-04:00Sangria Fever: Boston Mag and I think alikeSo on the 17th I posted a review of some local hot spots to get summer sangria. Coincidentally, Boston Magazine just posted <a href="http://www.bostonmagazine.com/restaurants/display/summer_sangria/">13 Hot Spots for Summer Sangria</a>. 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.<br /><br />Check out this great <a href="http://www.bostonmagazine.com/restaurants/display/summer_sangria/">slideshow</a> on <a href="http://www.bostonmagazine.com">BostonMagazine.com</a> for some more sangrinspiration. Cheers!Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-40564675601130852822010-07-28T23:44:00.025-04:002010-07-29T13:47:39.917-04:00Guacoma<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsbZEGNMiD33BLZN3Q7cEFCTh0LH8Vcgpg2_GKbptb0yJrDfjqwwanHYFMXVu-Dw05BU0cjAtK6oKTCOHayz8EYqNZi2seH6OZ_LRx449qCFHb8-Vl2UiGzIjZcNs-0eDHgeMbFfA3X02/s1600/ew!.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsbZEGNMiD33BLZN3Q7cEFCTh0LH8Vcgpg2_GKbptb0yJrDfjqwwanHYFMXVu-Dw05BU0cjAtK6oKTCOHayz8EYqNZi2seH6OZ_LRx449qCFHb8-Vl2UiGzIjZcNs-0eDHgeMbFfA3X02/s400/ew!.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5499368067092796674" /></a><br /><div><span class="Apple-style-span" style="font-size: medium;">Guacaholic (gua-ca-hol-ic):</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"> </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">"Someone who eats guacamole 10 days a week," Ben Sladowsky, Fenway Cantina. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"Me! I eat it for dinner in a bowl with a spoon and no chips," Cheryl Martins, Rhode Island. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"My fiance. She can't go past the avocados in the store without buying any," Paul Lurie, Brighton. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"I am the poster child," Chef Brian Poe, Poe's Kitchen at the Rattlesnake. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"Me. I came out of the womb holding a bowl of guacamole," Skyler Kelemen, Nacho Patrol. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"Someone who fills up their chip 90 percent with guacamole," Chelsee Adams, We Are Not Martha. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">***</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Green, gushy, creamy and chunky. This is what the insides of many Bostonians looks like tonight. Well, at least for those who survived </span><a href="http://guacanon.eventbrite.com/"><span class="Apple-style-span" style="font-size: medium;">Guacaholics Anonymous</span></a><span class="Apple-style-span" style="font-size: medium;">. There may be countless people receiving post-traumatic-guacamole-stress treatment in the IGU (intensive guacamole unit) due to overconsumption of this </span><a href="http://www.gourmetsleuth.com/Articles/Avocado-Recipes-681/guacamole.aspx"><span class="Apple-style-span" style="font-size: medium;">Aztec aphrodisiac</span></a><span class="Apple-style-span" style="font-size: medium;">. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The first, of what many hope will be an annual event, Guacaholics Anonymous, orchestrated by local food wizard </span><a href="http://twitter.com/eatboston"><span class="Apple-style-span" style="font-size: medium;">@EatBoston</span></a><span class="Apple-style-span" style="font-size: medium;"> (aka Aaron Cohen) was held at </span><a href="http://www.fenwaycantina.com/"><span class="Apple-style-span" style="font-size: medium;">Fenway Cantina</span></a><span class="Apple-style-span" style="font-size: medium;"> -the perfect venue for a guacfest. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">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.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Guacaholics had a hard time picking favorites, but among the mostly-mentioned were </span><a href="http://www.olegrill.com/"><span class="Apple-style-span" style="font-size: medium;">Ole's</span></a><span class="Apple-style-span" style="font-size: medium;"> fruit guacamole, </span><a href="http://www.rattlesnakebar.com/"><span class="Apple-style-span" style="font-size: medium;">Chef Brian Poe's</span></a><span class="Apple-style-span" style="font-size: medium;"> gourmet concoction and a "Cowboy Caviar" by amateurs </span><a href="http://nachopatrol.com/"><span class="Apple-style-span" style="font-size: medium;">Molly Wyman, Skyler Kelemen and Andi Skaalrud.</span></a><span class="Apple-style-span" style="font-size: medium;"> </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Sho Balkian, 25, of East Boston, who was participating in the event with Leighann Farrelly, 29, of Cambridge, (better known as</span><a href="http://twitter.com/yelpboston"><span class="Apple-style-span" style="font-size: medium;"> Yelp Boston</span></a><span class="Apple-style-span" style="font-size: medium;">), says guacamole like Poe's is the wave of the guac-future. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">"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." </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><a href="http://www.rattlesnakebar.com/about.html"><span class="Apple-style-span" style="font-size: medium;">Chef Poe's</span></a><span class="Apple-style-span" style="font-size: medium;"> 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. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">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. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">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. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Susie Anderson, 27 and Chelsee Adams, 26, of </span><a href="http://www.wearenotmartha.com/"><span class="Apple-style-span" style="font-size: medium;">We Are Not Martha</span></a><span class="Apple-style-span" style="font-size: medium;"> 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. </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">"We don't like it pureed like baby food," Anderson says. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">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. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><u><br /></u></span></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-82498140513437183722010-07-27T12:11:00.003-04:002010-07-29T12:20:32.370-04:00Cold Spanish Summer Soups -Boston Globe Magazine<div>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? </div><div><br /></div><div>Check out the <a href="http://www.boston.com/bostonglobe/magazine/">Boston Globe Magazine's</a> food issue from this weekend. It has a wonderful article on <a href="http://www.boston.com/bostonglobe/magazine/articles/2010/07/25/spanish_soups/">Cold Spanish Summer Soups</a> and includes recipes for Spanish garlic and almond soup with grapes, Cordoban-style creamy gazpacho, and a cold melon soup. </div><div><br /></div><div>Que refrescante!</div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-86586813945888817982010-07-26T22:15:00.004-04:002010-07-29T11:13:57.542-04:00Loco for Zocalo - Stuff Magazine<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Arial;color:#555555;"><span class="Apple-style-span" style="line-height: 18px; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://stuffboston.com/"><span class="Apple-style-span" style="font-size:small;">Stuff Magazine</span></a><span class="Apple-style-span" style="font-size:small;"> published </span><a href="http://stuffboston.com/feed/archive/2010/07/26/z-243-calo-cocina-mexicana.aspx"><span class="Apple-style-span" style="font-size:small;">a piece</span></a><span class="Apple-style-span" style="font-size:small;"> on</span></span><span class="Apple-style-span" style="font-size:small;"> </span></i></span></span><a href="http://www.yelp.com/biz/zocalo-cocina-mexicana-boston"><span class="Apple-style-span" style="font-size:small;">Zócalo Cocina Mexicana </span></a><span class="Apple-style-span" style="font-size:small;">today. </span><a href="http://www.zocalobrighton.com/"><span class="Apple-style-span" style="font-size:small;">Zocalo </span></a><span class="Apple-style-span" style="font-size:small;">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!</span></div><meta charset="utf-8"><div>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://thephoenix.com/BLOGS/blogs/feed/072710_FEED_STUFFIT.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 280px;" src="http://thephoenix.com/BLOGS/blogs/feed/072710_FEED_STUFFIT.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:x-small;">photo by Joel Veak</span></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-6062873781994928202010-07-24T08:00:00.001-04:002010-07-27T19:08:29.459-04:00Best Cuban north of Miami: Chez Henri<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jWWkXIbsBW2FY3UrEsU7fEmBTzyAOnYQjSXVg9F3jUJBdk2UGuOwgkvsungENTa8XQ1t8v6ovxLM-GhvL32_bp1eBMa4l1uCCqz90wqpaXv5Qiws5DsbEwISDKUVZpajoU5A54XvQArg/s1600/FullBelly+047.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 384px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jWWkXIbsBW2FY3UrEsU7fEmBTzyAOnYQjSXVg9F3jUJBdk2UGuOwgkvsungENTa8XQ1t8v6ovxLM-GhvL32_bp1eBMa4l1uCCqz90wqpaXv5Qiws5DsbEwISDKUVZpajoU5A54XvQArg/s320/FullBelly+047.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5495334935880011714" /></a><div><br /></div><div>French bistro. Cuban twist. That what <a href="http://www.chezhenri.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chez</span> Henri</a> claims to be. And it is. The first five times you go there you'll order the pressed <a href="http://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm">Cuban sandwich</a> -so says bartender Rob <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kraemer</span>. While other menu items like the fritters in guava barbecue and <a href="http://www.gourmetsleuth.com/Articles/Chiles-1024/chipotle.aspx"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">chipotle</span></a> <a href="http://www.ehow.com/about_5369739_aioli.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">aioli</span></a> -or the <a href="http://southamericanfood.about.com/od/appetizersfirstcourses/a/ceviche.htm"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">ceviche</span></a> in mango-mint <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mojo</span> with watermelon seem like refreshing, summer-y options, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Kraemer</span> swears by the Cuban. </div><div><br /></div><div>"If it's your first time here, don't even think about anything else," he says. </div><div><br /></div><div>Trust him. </div><div><br /></div><div>A south-Floridian, I know a great <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Cubano</span> 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. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Chez</span> Henri wins my heart and belly with this dish. </div><div><br /></div><div>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. </div><div><br /></div><div><br /><div><input id="gwProxy" type="hidden"><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden"><br /><div id="refHTML"></div></div></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-57513694650075083142010-07-22T00:52:00.001-04:002010-07-22T00:52:00.624-04:00New Family Business Takes Off<div><input id="gwProxy" type="hidden"><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden"><object width="480" height="303"><param name="movie" value="http://www.youtube.com/v/Qux_eNZyzcE&hl=en_US&fs=1?rel=0&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Qux_eNZyzcE&hl=en_US&fs=1?rel=0&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="303"></embed></object><div id="refHTML"></div></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-86362514321264023012010-07-19T00:31:00.003-04:002010-07-19T02:45:13.808-04:00Vote 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.<br /><br />Cast your vote in El Planeta's annual <a href="http://www.tuboston.com/article-4223-eat-drink-vote-and-be-merry.html">"Lo Mejor"</a> contest. Click <a href="http://www.thebest.elplaneta.com/vote/">here</a> to view the categories and nominees.Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-9017786624212971522010-07-17T00:53:00.001-04:002010-07-18T15:43:03.491-04:00Sangria, a summer favorite<div><span class="Apple-style-span" style="font-size:small;">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. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The line-up: 1. </span><a href="http://www.dalirestaurant.com/"><span class="Apple-style-span" style="font-size:small;">Dali</span></a><span class="Apple-style-span" style="font-size:small;"> 2. </span><a href="http://olegrill.com/"><span class="Apple-style-span" style="font-size:small;">Ole</span></a><span class="Apple-style-span" style="font-size:small;"> 3. </span><a href="http://www.chezhenri.com/"><span class="Apple-style-span" style="font-size:small;">Chez Henri</span></a><span class="Apple-style-span" style="font-size:small;"> 4. </span><a href="http://www.barlola.com/"><span class="Apple-style-span" style="font-size:small;">BarLola </span></a><span class="Apple-style-span" style="font-size:small;">5. </span><a href="http://www.tapeo.com/"><span class="Apple-style-span" style="font-size:small;">Tapeo</span></a><span class="Apple-style-span" style="font-size:small;"> 6. </span><a href="http://toryrow.us/"><span class="Apple-style-span" style="font-size:small;">Tory Row</span></a><span class="Apple-style-span" style="font-size:small;"> 7. </span><a href="http://www.trystrestaurant.com/"><span class="Apple-style-span" style="font-size:small;">Tryst </span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">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. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">But, before you watch </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Sangria!, here's a quick refresher course on the divine wine concoction, with some insight from a few local sangriologists.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">A tasty wine fruit punch, sangria has origins in the </span><a href="http://www.idealspain.com/pages/places/rioja.htm"><span class="Apple-style-span" style="font-size:small;">Rioja region of Spain</span></a><span class="Apple-style-span" style="font-size:small;"> where it was named from the word </span><a href="http://www.wordreference.com/es/translation.asp?tranword=blood"><span class="Apple-style-span" style="font-size:small;">sangre</span></a><span class="Apple-style-span" style="font-size:small;"> 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. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">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. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">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. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;">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, </span><a href="http://www.bellaonline.com/articles/art34670.asp"><span class="Apple-style-span" style="font-size:small;">malbec</span></a><span class="Apple-style-span" style="font-size:small;">, brandy, triple-sec, peach schnapps, cut fruit and lots of love. Watch out, it's dangerous. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">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. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">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 </span><a href="http://www.sangriasecrets.com/sangria-de-cava.html"><span class="Apple-style-span" style="font-size:small;">cava</span></a><span class="Apple-style-span" style="font-size:small;">, 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. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;">So does the red sangria at Tryst. A house recipe compliments of sangriologist </span><a href="http://www.wickedlocal.com/arlington/news/x1984811278/Drinks-all-around"><span class="Apple-style-span" style="font-size:small;">Patrick Flaherty</span></a><span class="Apple-style-span" style="font-size:small;">, 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." </span><a href="http://www.bostonchefs.com/restaurant/tryst/chef/paul-turano/"><span class="Apple-style-span" style="font-size:small;">Chef Paul Turano</span></a><span class="Apple-style-span" style="font-size:small;"> is a big fan, too. "I love it. It is absolutely my favorite," he says. </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;">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?"</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><object width="460" height="292"><param name="movie" value="http://www.youtube.com/v/3AoF-dZBhIg&hl=en_US&fs=1?rel=0&color1=0x5d1719&color2=0xcd311b&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/3AoF-dZBhIg&hl=en_US&fs=1?rel=0&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="460" height="292"></embed></object></span></div><div><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;">Music: Senora Lola by Hector Lavoe </span></span></div><div><div id="refHTML"></div></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-28362788397694288882010-07-15T22:47:00.009-04:002010-07-17T20:31:14.971-04:00South American favorite<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZfblG-rDDOJnWJDxXnob3kb6k0KRwmt27uwclmuSX0mshpigxX3NwquLQQwy248JLcMEbdaPX8OrNzunxLtRNKWEZc3CEtfWGxoOo8aYQmdmcYZrF6v_TrnzuOgmc-zxO4khE9plqNoI/s1600/milanesa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 384px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZfblG-rDDOJnWJDxXnob3kb6k0KRwmt27uwclmuSX0mshpigxX3NwquLQQwy248JLcMEbdaPX8OrNzunxLtRNKWEZc3CEtfWGxoOo8aYQmdmcYZrF6v_TrnzuOgmc-zxO4khE9plqNoI/s320/milanesa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5495034679606648258" /></a><span class="Apple-style-span" style="font-size: x-small;">Photo courtesy of </span><a href="http://www.flickr.com/photos/tojosan/141662876/"><span class="Apple-style-span" style="font-size: x-small;">Tojosan</span></a><br /><div><br /></div><div><br /></div><div><br /></div><div>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. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: 15.8333px; "><a href="http://south-american-food.suite101.com/article.cfm/easy-and-authentic-recipe-for-argentine-beef-milanesas">This article</a> was published today about the divine dish. It also includes a recipe. </span></div><br />Try them at <a href="http://www.tangoarlington.com/">Tango in Arlington Center</a> to make sure you like them before making them at home.<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><div><br /></div><div><br /></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-13254125703915392752010-07-14T19:12:00.004-04:002010-07-14T21:38:23.309-04:00The Boston Globe - El Sarape<div>It's food day! Check out the latest from the Globe on good Latin eats in Boston. </div><div><br /></div><a href="http://www.boston.com/ae/food/restaurants/articles/2010/07/14/true_mexican_flavor_at_el_sarape/?camp=misc:on:share:article">True Mexican flavor at El Sarape - The Boston Globe</a>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-65295009965509608202010-07-13T22:54:00.003-04:002010-07-13T23:02:26.236-04:00Dear Tapas, I love you. Let me count the ways:<div><span class="Apple-style-span" style="font-size: 15.8333px; ">1) You believe in portion control. (Yes, small is sexy.)</span></div><div><br /></div><div>2) You are diverse in flavor. (Lots of choices depending on the mood of the moment.)</div><div><br /></div><div>3) You come in hot and cold. (Lots of choices depending on the weather.)</div><div><br /></div><div>4) You are an instant European vacation. (But not as expensive.)</div><div><br /></div><div>5) You can be a snack, or an entire meal. (Just don't make it both.)</div><div><br /></div><div>6) You taste divine accompanied with a glass of fruity sangria. (Or two.)</div><div><br /></div><div>7) You are never a let down. (Enough said.)</div><div><br /></div><div>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.)</div><div><br /></div><div>9) You are reasonably priced. (The more often to enjoy you, my dear.)</div><div><br /></div><div>10) You subscribe to the "good food, good friends, good wine" philosophy. (The more the merrier.)</div><div><br /></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-64908459716532575212010-07-11T00:56:00.000-04:002010-07-16T13:18:52.674-04:00BarLola Tapas Lounge<span class="Apple-style-span" style="font-size:15;"><div><object height="303" width="480"><param name="movie" value="http://www.youtube.com/v/U9IV_Y9EjXw&hl=en_US&fs=1?rel=0&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/U9IV_Y9EjXw&hl=en_US&fs=1?rel=0&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="303"></embed></object></div><div><br /></div><div><br /></div><div>Flamenco mix by by<a href="http://www.archive.org/details/AlotOfElectroAndNotEnoughTequila"> Roxdude</a></div></span><div><br /></div><div><a href="http://barlola.com/">Bar Lola's</a> outdoor patio is a definite new favorite summer spot to relax, sip on fruity <a href="http://www.spain-recipes.com/sangriarecipe.html">sangria</a> and indulge on authentic <a href="http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm">tapas</a>. 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. </div><div><br /></div><div>The <i>langostinos rebozados, </i>prawn fritters with a savory and tangy mango-scallion sauce were crunchy, sweet and savory. The <i>tigres, </i>or breaded mussels stuffed with Serrano ham, onion and garlic were surprisingly flavorful.<i> Empanadas de carne</i>, or beef turnovers, are always a favorite. Bar Lola serves two to a plate with a homemade tomato sauce. <i>Albondigas</i>, 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 <i>paella Valenciana</i>, <i>croquetas de pollo </i>(chicken croquettes) or <i>chuletillas de cordero</i> (baby lamb). Whatever the selection, enjoy it with a glass of sangria -and a friend. </div><div><br /></div><div>Bar Lola special events: Free salsa lessons every Wednesday and Flamenco show every Sunday. </div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-90599821460320552312010-07-09T12:40:00.000-04:002010-07-16T13:17:03.829-04:00Mad for MojitosA <a href="http://www.bacardimojito.com/">mojito</a> in Miami. Simply natural. At the <a href="http://www.middlesexlounge.us/">Middlesex</a> 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.<br /><br /><br />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.<br /><br /><br />Buena suerte and bottoms up.<br /><br /><br /><object height="405" width="500"><param name="movie" value="http://www.youtube.com/v/lGOkgbdGqKs&hl=en_US&fs=1?rel=0&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/lGOkgbdGqKs&hl=en_US&fs=1?rel=0&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-82674120864873168912010-07-07T19:18:00.000-04:002010-07-16T13:17:59.864-04:00Cheap Eats in JPIf you're in Jamaica Plain, this place seems worth checking out. It is on my radar.<br /><br /><br /><a href="http://thephoenix.com/boston/food/104929-tostado-sandwich-bar/">Tostado Sandwich Bar </a>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-4569825460343297522010-07-06T11:16:00.004-04:002010-07-06T11:49:11.522-04:00Feliz Cumpleanos Frida Kahlo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.trueblindfaith.com/wp-content/uploads/frida-kahlo1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 450px;" src="http://www.trueblindfaith.com/wp-content/uploads/frida-kahlo1.jpg" border="0" alt="" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#551A8B;"><u><span class="Apple-style-span" style="color:#000000;"><br /></span></u></span></div><div><div>Thanks to Google's homepage, I was reminded this morning that today is the birthday of great Mexican artist <a href="http://www.fridakahlo.com/">Frida Kahlo</a> -wife of painter <a href="http://diegorivera.com/index.php">Diego Rivera</a>. While her birth certificate lists July 6, 1907 as her date of birth, Frida claimed her birthday was July 7, 1910. </div><div><br /></div><div>Frida loved fiestas. <a href="http://books.google.com/books?id=h1v6pSQVqokC&printsec=frontcover&dq=frida+kahlo+cookbook&source=bl&ots=kBTa-y0qSM&sig=Rw-lPQHA3nlFfG2fw1O1kCEux_A&hl=en&ei=sEYzTKD-OoX6lweRxeW9Cw&sa=X&oi=book_result&ct=result&resnum=8&ved=0CEkQ6AEwBw#v=onepage&q&f=false">Frida's Fiestas Recipes and Reminiscences of Life with Frida Kahlo</a> 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 <a href="http://farm1.static.flickr.com/220/475133321_67ae489a3d_o.jpg">Blue House</a>. Take a look! </div></div><div><br /></div><div><br /></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-31237590732085556482010-07-06T09:09:00.039-04:002010-07-07T18:14:50.146-04:00Ixtapa Mexican Cantina: Happy Bellies and Wallets<object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/I8xQTVrxJvM&hl=en_US&fs=1?rel=0&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/I8xQTVrxJvM&hl=en_US&fs=1?rel=0&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><div id="refHTML"></div><div>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 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ranchera</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tejana</span> 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 <a href="http://www.ixtapa.net/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ixtapa</span></a>, a western sea-side resort town <a href="http://maps.google.com/maps?hl=en&q=acapulco+mexico&um=1&ie=UTF-8&hq=&hnear=Acapulco,+Guerrero,+Mexico&gl=us&ei=degzTPSxH8SAlAf2zam-Cw&sa=X&oi=geocode_result&ct=image&resnum=1&ved=0CCIQ8gEwAA">near Acapulco</a>, for which <a href="http://www.ixtapacantina.com/">the Lexington <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cantina</span></a> is named.<br /><br />A bright-eyed waitress who calls herself <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rocio</span> says the food at <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ixtapa</span> is about as "<span class="blsp-spelling-error" id="SPELLING_ERROR_6">autentica</span>" as it gets. She says the dishes are prepared with many native spices and home-style methods of cooking.<br /><br />"Es <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mexicana</span>," she says with a smile erupting on her face like the great <a href="http://www.volcano.si.edu/world/volcano.cfm?vnum=1401-09=">Popocatepetl</a> is about to blow.<br /><br />But, she admits that some of the dishes, like the burritos have been a tad "<span class="blsp-spelling-error" id="SPELLING_ERROR_8">Americanizado</span>."<br /><br />"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."<br /><br />Her personal house favorites are foods that remind her of home: enchiladas <span class="blsp-spelling-error" id="SPELLING_ERROR_9">de</span> mole (enchiladas in mole sauce), <span class="blsp-spelling-error" id="SPELLING_ERROR_10">arroz</span> con <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pollo</span> (rice with chicken) and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">carne</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">asada</span> (grilled meat) -and the melon margarita.<br /><br /><div>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 <a href="http://muyinteresante.com.mx/wp-content/uploads/2008/07/mexicof.gif"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">bandera</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">mexicana</span></a>. The perfect garnish. </div><div><br /></div><div>The chips and salsa, which had been promptly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">delivered</span> 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. </div><div><br /></div><div>I wasn't in the mood for <a href="http://www.sallybernstein.com/food/cuisines/mexico_mole.htm">mole</a> -a special sauce that is made in a variety of ways <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">depending</span> on the particular region within Mexico -so I decided on one enchilada with the<a href="http://simplyrecipes.com/recipes/tomatillo_salsa_verde/"> green <span class="blsp-spelling-error" id="SPELLING_ERROR_18">tomatillo</span>-based sauce</a>, 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. </div><div><br /></div><div>Stuffed to the brim, dessert was completely out of the question. But, of course, I got it anyway. I'm a huge sucker for <a href="http://worldvillage.com/mexican-cooking-fried-ice-cream-dessert">fried ice cream</a>. 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.<br /></div><div><br /></div><div>As I savored my meal, <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Rocio</span> 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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">visited</span>, the food, and the typical misconceptions many people have about Mexican food. </div><div><br /></div><div>"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." </div><div><br /></div><div>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.<br /><br />***<br /></div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Ixtapa</span>, located at the border of Arlington and Lexington, is open daily from 11 a.m. Daily lunch specials $6.50.<br /></div></div><div></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-7150799217341648902010-07-06T08:21:00.003-04:002010-07-06T10:29:35.174-04:00Brazilian Food on the Cheap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache.thephoenix.com/secure/uploadedImages/The_Phoenix/Food/On_The_Cheap/021PHO-Scott-M-Lacey-5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 480px; height: 332px;" src="http://cache.thephoenix.com/secure/uploadedImages/The_Phoenix/Food/On_The_Cheap/021PHO-Scott-M-Lacey-5.jpg" alt="" border="0" /></a>Check out this <a href="http://thephoenix.com/boston/food/104635-mix-flavor-brazilian-grill/">Boston Phoenix article</a> from July 2 to find out about <a href="http://brazilian-food.suite101.com/article.cfm/churrasco"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">churrasco</span></a>, one of Brazil's most famous -and delicious- traditions. Personal recommendation: ask for an ice-cold <a href="http://www.guarana.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Guarana</span></a> to complete the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">churrasco</span> experience.<br /><br /><a href="http://thephoenix.com/boston/food/104635-mix-flavor-brazilian-grill/"></a><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-72602616034511401862010-07-05T19:45:00.002-04:002010-07-05T20:15:17.516-04:00Make Your Heart Happy This WeekThere are plenty of opportunities to keep your belly full and your heart happy this week in Boston.<br /><br />Lunes: There is still time tonight to get your nalgas (rear-end) down to <a href="http://www.rattlesnakebar.com/index.html">Poe's Kitchen at the Rattlesnake </a>for "<a href="http://www.bostonchefs.com/news/event/2010/7/5/nacho-average-monday-poes-kitchen/">Nacho Average Monday</a>." <a href="http://www.rattlesnakebar.com/about.html">Chef Brian Poe</a> is bound to have a new twist on this favorite dish. Nachos: $14. Happy belly: priceless.<br /><br />Martes: Don't forget about <a href="http://calendar.boston.com/boston-ma/events/show/120846605-tequila-tuesdays">Tequila Tuesday</a> at the InterContinental and <a href="http://www.bostonchefs.com/news/event/2010/7/6/2-taco-tuesday-at-tremont-647/">$2 Tacos at Tremont 647</a>.<br /><br />Miercoles: <a href="http://www.tapeo.com/">Tapeo</a> 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. <br /><br />Jueves: Don't forget about <a href="http://www.bostonchefs.com/news/event/2010/7/8/masas-salsa-thursdays/">Salsa Thursday</a> at <a href="http://www.masarestaurant.com/">Masa</a>. Enjoy cheap eats, refreshing drinks and dance the night away.<br /><br />Ayyyy carrrammmmbbbaaa deal of this week: <a href="http://tascarestaurant.com/">Tasca</a> is having an Appetite Stimulus event Monday - Thursday! Can't beat this amazing meal deal: $18 three-course menu.<br /><br />Plan ahead: Domingo (Sunday) East Boston is celebrating <a href="http://www.festivalcolombianoboston.com/">Colombia's independence</a>. The event will be held in East Boston's Central Square. There will be music, festivities -and food- of course.<br /><br />Check back later this week for updates on events!Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-24237315592760070012010-07-04T19:00:00.000-04:002010-07-29T21:03:03.113-04:00Say What?<span style="font-family: georgia;font-family:georgia;">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.</span>
<br />
<br /><span style="font-family: georgia;font-family:georgia;">The second most commonly spoken language in the U.S., Spanish is spoken across the globe and is the official or national language in<a href="http://www.braser.com/spanish-information/spanish-speaking-countries.html"> 20 countries</a> and in Puerto Rico-commonly mistaken as a country, the island is actually a <a href="http://www.topuertorico.org/government">commonwealth</a> of the U.S.</span>
<br />
<br /><span style="font-family: georgia;font-family:georgia;">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. </span>
<br />
<br /><span style="font-family: georgia;font-family:georgia;">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. </span>
<br />
<br /><span style="font-family: georgia;font-family:georgia;">Here are a few other favorites: </span>
<br />
<br />La vida es como una receta de comida, el sazon tu se lo pones. (Life is like a recipe, you add your own spice.)
<br />
<br />Come y bebe que la vida es breve. (Eat and drink, for life is short)
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<br />Comida que mucho hierve, sabor pierde. (Food that boils a lot loses its flavor)
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: georgia;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CKim%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p face="georgia" class="MsoNormal">
<br /></p><p style="font-family: georgia;" class="MsoNormal">"Keep an eye out" -more to come.
<br /><span style="" lang="ES"><o:p></o:p></span></p>
<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-68088447531348487882010-07-01T14:15:00.002-04:002010-07-01T14:36:47.643-04:00Salsa Thursday at Masa<a href="http://latinmusic.about.com/od/genres/p/PRO09BASIC.htm">Salsa</a> is not just a <a href="http://www.great-salsa.com/">spicy tomato-based dip </a>for chips. It's also one of the most popular genres of Latin music and dance.<br /><br />Free lessons tonight at 8 p.m. at <a href="http://www.masarestaurant.com/">Masa's Woburn </a>location. Dancing until midnight.<br /><br />50 cent tapas at the bar including: grilled chorizo, yucca fries, carnitas de puerco quesadilla, tostones, arepas and palitos de pollo.<br /><br />Try the Masarita and other speciality drinks including smoked jalapeno margaritas and raspberry mojitos.<br /><br />See event details <a href="http://bostonchefs.com/news/event/2010/7/1/masas-salsa-thursdays/">here</a>.Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1tag:blogger.com,1999:blog-6078325946248339229.post-1328919264489015192010-06-30T19:00:00.009-04:002010-07-01T12:58:46.624-04:00Sexy Fruit, Alternative RecipeScaly, alligatorish skin. Smooth flesh. No, this isn't a <a href="http://www.youtube.com/watch?v=SdUHQJXCdMM"> Lubriderm commercial</a>. But, it is as sexy.<br /><br />Stumped?<br /><br />Ok, here's another clue. It is native to Mexico, Central and South America. It's <a href="http://www.mnsu.edu/emuseum/cultural/mesoamerica/aztec.html">Aztec</a> name is <a href="http://www.miriamherrera.com/ahuacatl">"ahuacatl"</a>which means "testicle." It was named this by the Aztecs because of its shape (NOT color) and let's just say it was used as a stimulant. Think body chocolate.<br /><br />One more clue. The Spanish conquistadors who couldn't pronounce the Aztec word, dubbed it "aguacate." It is the main ingredient in guacamole...<br /><br />If you still haven't guessed:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIpXdJkWctSfypnvYYUnsDhkEvQ-lWLmQ66pwvfafbI_Lxga4buYnEEgaMFAMYZIynUphl13i0BCSgLUzdLMllVhekF5pM8OlzYdaPLh6qSGquO0W7-oG6Ff3hpQ0RYpB5Y76SqQNMk9g/s1600/avacado.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIpXdJkWctSfypnvYYUnsDhkEvQ-lWLmQ66pwvfafbI_Lxga4buYnEEgaMFAMYZIynUphl13i0BCSgLUzdLMllVhekF5pM8OlzYdaPLh6qSGquO0W7-oG6Ff3hpQ0RYpB5Y76SqQNMk9g/s200/avacado.jpg" alt="" id="BLOGGER_PHOTO_ID_5488717230143394834" border="0" /></a>It's the avocado!<br /><br />My disclaimer is that I have long loved the avocado way before I ever knew about this whole testicle, stimulant thing. Seriously. But, I do love avocados. I love them so much that I'm a picky avocado consumer. I am sort of partial to <a href="http://www.florida-agriculture.com/tropical/avocado.htm">Florida avocados</a>, though <a href="http://www.avocadocentral.com/">Hass</a> are great too.<br /><br />If you're not blessed to have an avocado tree in your backyard and you have to go to the store like me, you know that sometimes it can be a fight to find the best one. Sometimes every last single one are rock hard. Get your mind out of the gutter. Sometimes they give a little, and others are completely mushy. I always go for the Goldilocks philiosophy of avocados. Not too hard, not too soft, just right. If you get the rock solid, put it in a brown paper bag to let it soften for a few days.<br /><br />Not sure how to peel, pit and slice?<br /><br /><object width="425" height="355"><param name="movie" value="http://startcooking.com/inc/player.swf"><param name="wmode" value="transparent"><param name="allowfullscreen" value="true"><param name="file" value="http://media.startcooking.com/video/640mp4/HowToCutAnAvocado.mp4"><param name="image" value="http://startcooking.com/public/images/HowToCutAnAvocado.jpg"><param name="width" value="420"><param name="height" value="256"><param name="recommendations" value="http://startcooking.com/inc/recommendations.xml"><param name="link" value="http://media.startcooking.com/video/640mp4/HowToCutAnAvocado.mp4"><param name="fallback" value="http://media.startcooking.com/video/480flv/HowToCutAnAvocado.flv"><param name="searchbar" value="false"><param name="showdownload" value="true"><param name="autostart" value="false"><embed src="http://startcooking.com/inc/player.swf?allowfullscreen=true&file=http://media.startcooking.com/video/640mp4/HowToCutAnAvocado.mp4&image=http://startcooking.com/public/images/HowToCutAnAvocado.jpg&width=420&height=256&recommendations=http://startcooking.com/inc/recommendations.xml&link=http://media.startcooking.com/video/640mp4/HowToCutAnAvocado.mp4&fallback=http://media.startcooking.com/video/480flv/HowToCutAnAvocado.flv&searchbar=false&showdownload=true&autostart=false" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br />Suggested recipe:<br /><br /><a href="http://www.boston.com/lifestyle/food/articles/2010/06/30/recipe_for_avocado_gazpacho/?camp=misc:on:share:article">Avocado gazpacho</a> as featured in the Boston Globe today.<br /><br />While this chilled soup looks like a bowl of Nickelodeon green slime (but on the chunky side- and is more the color of Crayola screamin green and tropical rain forest) - it is a cool and refreshing repreive from a hot summer day -and a tasty alternative to the traditional Spanish, or Andalusian gazpacho.<br /><br /><br /><br /><br /><br /><a href="http://www.boston.com/lifestyle/food/articles/2010/06/30/recipe_for_avocado_gazpacho/?camp=misc:on:share:article"><span style="font-weight: bold;"></span></a>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-60800930184990011032010-06-29T14:55:00.010-04:002010-06-29T19:18:52.214-04:00Café Pamplona: Slice of Spain in Harvard Square<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71D4MTIfrKP-L5yEltGj__Wig3e8FtOcaAJBGeUFBG5hjpSmJyitlKDe83bUAHcnx3FMwtlTfnsbiiP2DIfZhci-xBuOKXRXbuXQZ2iekyMsZ9kvYSEJxKvPqhjqYW7XvafoXiDcJiv5c/s1600/FullBelly+010.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71D4MTIfrKP-L5yEltGj__Wig3e8FtOcaAJBGeUFBG5hjpSmJyitlKDe83bUAHcnx3FMwtlTfnsbiiP2DIfZhci-xBuOKXRXbuXQZ2iekyMsZ9kvYSEJxKvPqhjqYW7XvafoXiDcJiv5c/s320/FullBelly+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5488272546941515426" border="0" /></a><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CKim%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="Street"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="State"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="address"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">You may miss it completely if you’re not looking for it -except in the summer because bright yellow umbrellas and café tables line the sidewalk. Café Pamplona, located on <st1:street st="on"><st1:address st="on">Bow Street</st1:address></st1:street>, just off of <st1:street st="on"><st1:address st="on"><st1:state st="on">Mass.</st1:state> Ave.</st1:address></st1:street>, brings a mini-slice of <st1:country-region st="on"><st1:place st="on">Spain</st1:place></st1:country-region> right to <st1:street st="on"><st1:address st="on">Harvard Square</st1:address></st1:street>.
<br /></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Located in the basement level of an old red house, this historic café continues to be a spot for students, professionals and visitors to gather for a leisurely European-style lunch or evening espresso. Café Pamplona has been a meeting place in <st1:street st="on"><st1:address st="on">Harvard Square</st1:address></st1:street> for about 50 years. <a href="http://www.boston.com/news/globe/obituaries/articles/2007/08/05/josefina_yanguas_90_her_cambridge_caf_served_as_a_gathering_place_for_intellectuals/">Josefina Yanguas</a>, the founder of the café, who passed away in 2007 at 90, would be happy to know that her legacy still continues.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Helzo “Junior” Leite, of <st1:place st="on"><st1:city st="on">Recife</st1:city>, <st1:country-region st="on">Brazil</st1:country-region></st1:place> has been working at the café for two years. He says regular customers fondly remember Yanguas and share stories about her when they come for the café’s signature beverage: café <st1:city st="on"><st1:place st="on">Pamplona</st1:place></st1:city> –and a bowl of red <a href="http://www.spain-recipes.com/gazpacho-recipes.html">gazpacho</a>.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">“They will tell stories about her sweeping outside in the morning, or setting up the espresso makers,” Leite said. “We have many regulars who have been coming here for decades.”<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbUleAWb_Nd8HOlNfplnk1zHqGCDmopz653xLdupI1-16piRU0YiZ_Sraqz6Z4JbnJZUbyhbgZEfh3cbT1mGEeTeDF9jIo6xlsMMu_twqzjdKMhv1S9vP4SsD8jcWvvTW2-rMD8qQO4Yh/s1600/FullBelly+013.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbUleAWb_Nd8HOlNfplnk1zHqGCDmopz653xLdupI1-16piRU0YiZ_Sraqz6Z4JbnJZUbyhbgZEfh3cbT1mGEeTeDF9jIo6xlsMMu_twqzjdKMhv1S9vP4SsD8jcWvvTW2-rMD8qQO4Yh/s200/FullBelly+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5488289709518628914" border="0" /></a></p><p class="MsoNormal">
<br /></p> <meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CKim%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="Street"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="PostalCode"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="State"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="address"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">The café is a cozy and leisurely place to enjoy time reading a book, chatting with friends over coffee, or to satisfy hunger with a <a href="http://www.tasteofcuba.com/medianoche.html">media noche</a> sandwich and <a href="http://spanishfood.about.com/od/dessertssweets/r/flan.htm">flan</a>.
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<br /></p><p class="MsoNormal">But, if you come to do work, make sure your laptop is fully charged. While the café offers free Wi-Fi, there are no power outlets to be found along the creamy yellow walls.
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<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Avier Valensuela, 24, enjoys coming to the café for the black bean soup. Originally from <st1:country-region st="on"><st1:place st="on">Nicaragua</st1:place></st1:country-region>, the Northeastern University student finds comfort in the soup.
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<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">“It is made very similarly to what we cook at home so,” he said. “It is best with the sour cream.”
<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXvsjM4piwArrAaKPPgYGw1_rFUKOj1rLDy0D5-NSzzkHPLF03NLOP5F89ah-WhTEut9OmwIfuZN0CDKMUozC7zd8IMZauQD8HbgO2XQ1eXUUFoKxR_3o1CkY_vOIncsswELDe8o23ubH/s1600/FullBelly+012.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXvsjM4piwArrAaKPPgYGw1_rFUKOj1rLDy0D5-NSzzkHPLF03NLOP5F89ah-WhTEut9OmwIfuZN0CDKMUozC7zd8IMZauQD8HbgO2XQ1eXUUFoKxR_3o1CkY_vOIncsswELDe8o23ubH/s200/FullBelly+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5488290016557231234" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The prices and portions are reasonable. $3.95 will buy a large bowl of gazpacho; $5.75 an toasted guava-cheese sandwich on a large baguette; $6.95 a tortilla española.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">If you can’t make it to the <a href="http://www.running-of-the-bulls.com/">Running of Bulls</a> festival in <st1:place st="on"><st1:city st="on">Pamplona</st1:city></st1:place> next week (July 5-14), you can still stop by this Harvard Sq. spot for some authentic coffee and a bite to eat.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Café Pamplona: <st1:address st="on"><st1:street st="on">12 Bow Street</st1:street>, <st1:city st="on">Cambridge</st1:city>, <st1:state st="on">MA</st1:state> <st1:postalcode st="on">02138</st1:postalcode></st1:address> 617-492-0352.
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<br /></span></span></p><p class="MsoNormal"><span style="" lang="ES"><span style="font-style: italic;">Pamplona 101:
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<br /><span style="" lang="ES"><o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal"><st1:city st="on">Pamplona</st1:city> is the capital of the Navarra province in the Basque region of northern <st1:place st="on"><st1:country-region st="on">Spain</st1:country-region></st1:place>. You might think you’ve never heard of it, but if you’ve ever heard of the famous “Running of the Bulls” (San Fermín Corrida de Toros) festival or have read Ernest Hemingway’s <a href="http://books.google.com/books?id=ghKyLjIU4-QC&printsec=frontcover&dq=the+sun+also+rises&source=bl&ots=6tRCb411Yh&sig=ZnyVSZ4ViyyHVXZBPrNqptLDW6Y&hl=en&ei=dVQqTKrgAoL48AbKqMTSCA&sa=X&oi=book_result&ct=result&resnum=7&ved=0CFkQ6AEwBg#v=onepage&q&f=false"><span style="font-style: italic;">The Sun Also Rises</span></a> – you’ve heard of <st1:city st="on"><st1:place st="on">Pamplona</st1:place></st1:city>.
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<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Picturesque and historical, <st1:city st="on"><st1:place st="on">Pamplona</st1:place></st1:city> is a well-preserved area that is known not only for the Running of the Bulls festivities (July 6-14) , but also for its rich architectural and cultural heritage that dates back to the Visigoths and Moors. (Now I’m sounding like a nerd. Did I mention in my first blog that I was a Spanish major? As I am writing this blog, I am imagining myself listening to Dr. Luis Jimenez lecture about Spanish art and architecture in a course I took circa 2002.)
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<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Back to <st1:place st="on"><st1:city st="on">Pamplona</st1:city></st1:place>. By far one of <st1:city st="on"><st1:place st="on">Pamplona</st1:place></st1:city>’s greatest attributes –other than <a href="http://www.pamplona.net/VerPagina.asp?IdPag=383&Idioma=5">Plaza del Castillo</a> – is its gastronomical culture. The entire region of Navarra has an exceptional cuisine which is said to be an intimate blend of Basque, French and <st1:place st="on">Mediterranean</st1:place> cultures. The foods also have influence from the coast as well as the mountain region. Popular dishes include meat dishes like goat and lamb as well as fish and game. The list goes on and on. For more information about the delicious food of <st1:city st="on"><st1:place st="on">Pamplona</st1:place></st1:city>, click <a href="http://spainforvisitors.com/sections/pamplona.htm">here!</a> </p>
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<br /></p>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-50599742568121817102010-06-29T13:59:00.004-04:002010-06-29T14:32:23.296-04:00If it's Tuesday, it's Tacos and TequilaIf tacos and tequila don't scream fun, slap me silly and call me Se<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CKim%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->ñorita.
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<br />Here's what's happening today in the wonderful world of local Latin food & beverage.
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<br /><a href="http://bostonchefs.com/news/event/2010/6/29/2-taco-tuesday-at-tremont-647/">$2 Tacos</a> at <a href="http://www.tremont647.com/">Tremont 647</a>. 5:30-10 p.m.
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<br />Rotating taco menu every Tuesday including: duck & chicharrones tacos; carnitas & calsa verde; fish tacos with cordito; fiery beef & salsa picante; grilled veggie & refried bean; garlic shrimp with chipotle-lime sour cream. Specialty drinks including strawberry rhubarb margaritas with house-infused rhubarb tequila are also available.
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<br /><a href="http://calendar.boston.com/boston-ma/events/show/120846585-tequila-tuesdays">Tequila.</a> Tequila. Tequila. 6:00 - 8:00 p.m.
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<br />Enjoy a free tequila tasting and salsa dancing at <a href="http://www.intercontinentalboston.com/">InterContinental's</a> Sushi-Teq, a one-of-a-kind waterfront patio bar. And, it's so hot today you might as well feel like you're in Maimi at this south-Florida style lounge.
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<br />Just remember this important toast: <meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style="font-size:100%;"> ¡Pa'ribba, pa'bajo, p'al centro, pa'dentro!</span>
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<br />Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-37012376808134651502010-06-27T08:56:00.004-04:002010-06-27T09:30:02.124-04:00Sunday Specials<span style="font-family:georgia;">If it's Sunday it means it's time to "</span><a style="font-family: georgia;" href="http://bostonchefs.com/news/event/2010/6/27/sup-spaniard-sunday-night/">sup like a Spaniard</a><span style="font-family:georgia;">" at </span><a style="font-family: georgia;" href="http://www.avilarestaurant.com/">Avila</a><span style="font-family:georgia;">. The special is a $28 three-course meal which includes some favorites from Sp</span><span style="font-family:georgia;">ain - jamon</span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: georgia;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CKim%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Secti </style><span style="font-family:georgia;"> Serrano, Manchego cheese, Valencian paella and crispy churros.
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<br />Another great choice for today is <a href="http://www.tuboston.com/article-4168-sundays-with-caipirinhas-latin-jazz.html">Sundays with C</a></span><span style="font-family:georgia;"><a href="http://www.tuboston.com/article-4168-sundays-with-caipirinhas-latin-jazz.html">aipirinhas & Latin Jazz</a> at <a href="http://www.28degrees-boston.com/flash.html">28 Degrees</a>. This event will last throughout the summer months only, so best enjoy it now!
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<br /><span style="font-family:georgia;">Went, loved it and want to make one at home? Cheers </span><span style="font-family:georgia;">to making the refreshing Brazilian cocktail at home with <a href="http://hubpages.com/hub/CaipirinhaRecipe">this recipe</a>.
<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://everystockphoto.s3.amazonaws.com/cocktail_drink_1570532_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://everystockphoto.s3.amazonaws.com/cocktail_drink_1570532_o.jpg" alt="" border="0" /></a><span style="font-size:78%;"><a href="http://www.everystockphoto.com/photo.php?imageId=1570532">photo credit: daxing stef</a></span>
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<br /></span>Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com0tag:blogger.com,1999:blog-6078325946248339229.post-62358038231714537082010-06-26T21:26:00.009-04:002010-06-28T13:26:49.202-04:00Boston Globe: Unique Nachos Around Boston<span style="font-family:georgia;">Gooey queso. Crunchy tortillas. Add this, add that. Munch. Yum. Add a mangorita and this culinary phenomenon known as "nachos" is bound to taste even better. </span>
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<br />Nachos are more or less classified as Tex-Mex, although it is said that nachos were born as a merienda, or snack in Mexico. Read more about the supposed history of nachos <a href="http://homesicktexan.blogspot.com/2008/01/nachos-101.html">on this blog</a>.<span style="font-family:georgia;">
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<br />Check out</span><span style="font-family:georgia;"> <a href="http://www.boston.com/thingstodo/gallery/uniquenachos/">this Boston Globe article</a> for a list of places around the area where you can find some not-so-typical nachos</span> <meta content="text/html; charset=utf-8" equiv="Content-Type"><meta content="Word.Document" name="ProgId"><meta content="Microsoft Word 11" name="Generator"><meta content="Microsoft Word 11" name="Originator"><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style>.
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<br />¡Ándale pues!
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<br />Kimberlyhttp://www.blogger.com/profile/11843453494465304818noreply@blogger.com1