Today was very interesting my folks and I woke up so early so I could be on time at the “Dirección de Pasaporte” so I could renew my passport, while I was in line Dad took mom to work and then he showed me the sidewalk across which is known as “Cuara-Cuara” meaning “quarter-quarter”, the […]
Tag: aristologa
My problem with Hispanic Pastries in NoVa
After going to an amazing Chinese lunch at A & J in Annandale, we decided to stop at the Guatemalan Restaurant & Bakery “Tikal” While we were in the car we were almost praying “please don’t be like Castro’s Bakery or any of these other bakeries where the dry almost sandy texture and no flavor […]
Rebel Heroes – Bánh mì
Últimamente ha sido más difÃcil cocinar en casa desde que inicié mi trabajo nuevo. No me quejo porque gracias a esta situación he podido probar diferentes restaurantes, sobretodo los que hacen entrega a domicilio u ofrecen el servicio de preparar para llevar y esta vez el camión de “Rebel Heroes” me salvaron el almuerzo. Prometo […]
Saus – Sao – Pickled Pig’s Trotters
Every Friday would usually be “Carry Out Friday” and even more when it was payday Friday. Mom likes to rest from cooking on weekend evenings so whenever she and my Dad would come back from work they would stop by the “Lady on the Corner” and buy Lomo Guisado w/ Frijolitos & Rice and a […]
Mamallena – Raisin Bread Pudding
After baking the Challah many friends gave me the advise for what to do with leftovers, french toast, but since we are just two people and on Sunday morning I’m in a hurry to go to play volleyball in the morning, what comes in mind is Mamallena a.k.a. “Bread Pudding”, you can freeze the rest […]
Food Arts Magazine March 2010
A picture of Shiners (small shining silvery fish), welcomes you on the cover of the magazine and I’m hooked. I read parts of the index “Burning Issues” and I can see an article on fish and Peru getting my attention. Then the specialties of the House is the second part of the index and as […]
Food & Arts Magazine January/February Edition
Sometimes I really wonder who is the main target for this magazine. I love to read the Deep Dish section and imagine I can travel to all these cities and visit new restaurants and the restaurants that have had Chef changes. Also visit a place right before it closes and assist to the unveiling of […]
Kitchen Basics
Basics – Cada domingo preparo caldo de pollo. Reservo una mitad en el congelador y la otra en el refrigerador. Es increÃble cómo este caldo le da un tono de sabor a las sopas, salsas y arroces. Sé que debà haber cortado los vegetales más pequeños y asà el contacto de los mismos con el […]