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.