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NOLA Food

The País Grape, Our Heritage in America.

By Rebeca M. Pinhas, CSW, CSWS   Instagram @vinomomnola

Click aqui para español- >La Uva País, Nuestra Herencia en América.

In celebration of the National Hispanic Heritage Month, I thought of briefly sharing the history and legacy of the grape variety mainly known as País or Mission, among other names depending on where it is grown. Although this variety was introduced to our continent upon European colonization, it became the first expression of American wine, survived a near extinction and oblivion, and is now poised to become the modern version of a centennial grape thanks to the labor and hope of a group of South American producers. 

   

When navigating most of the resources available for formal wine and viticulture education, mentions of País are brief and limited to its historic context rather than its qualities as a wine: the grape was brought to America by Spanish conquistadors in the 16th century; it is believed to be original from the Castilla-La Mancha region and propagated from Mexico to South America thanks to Jesuit Missionaries and their need for sacramental wine. However, País harbors a much greater and deeper meaning as it became part of our identity, along with other important aspects of our heritage such as our language, and a symbol of early autonomy and independence from colonizers. And after years of dormancy, it has been reclaimed by Latin American countries.    

 

País has its longest history in Chile. It was the most planted grape until the end of the 19th century, where it was replaced by Cabernet Sauvignon. However, many vineyards that were simply abandoned remained alive during decades because of the characteristic resilience of this variety, and in recent years, a group of vintners with a minimum intervention philosophy during winemaking embarked on the task of reviving them. 

 

Rehabilitating vineyards of over one hundred years of age that have been inactive for decades is an epic task that requires great labor and even greater patience as they won’t produce a vintage adequate for the making of wines with the most potential possible for the first years. Also, the producers who have decided to gamble on said goal must fight against the reputation surrounding País –which is mostly used for bulk wine nowadays- and demonstrate through their bottlings that this variety is apt and capable of producing crafted and terroir-expressive wines.  

 

Although País wines are not exactly easy to find (your best bet is purchasing online), some producers in California are also directing their effort, interest, and investments toward this variety, which will increase its availability and appreciation within the U.S. Market. 

Some producers to check out are Miguel Torres (Chile), Itata and Rogue Vine (Chile), and Vallisto (Argentina).

Pacos Tacos: The New Kids on the Block

By Cristy Cali     Instagram @drcristycali

Click aqui para español- >Pacos Tacos: Los nuevos chicos de la cuadra

Just a few weeks before the pandemic reached the United States, Pacos Tacos opened its doors on Veterans Boulevard near Clearview. Their adorable K9 chef logo with the traditional trompo was a clever branding strategy to include the owner’s beloved Mini Schnauzer into the family business.

Despite having opened in the middle of what is arguably one of the worst economic-impacting disasters in US history, Pacos Tacos is thriving. As of writing this article, they have 77 reviews on Yelp with a 4.5-star rating and 63 reviews on Google with a 4.7-star rating.

So, what is their secret? How is this little taco restaurant killing it during chaos? I interviewed the owners to learn more about the engine that’s driving this Mexican machine. Carlos and Daysi Valencia are the married duo that brings the love & passion behind this enterprise. But Carlos is the eldest son of the founders of Carreta’s, so he brings a lot of knowledge, personal experience, and emotional investment to the table.

“In Latin cultures, the eldest usually takes over the family business. I have been in charge of Carretas for the last 10 years. We started Pacos Tacos because we wanted to bring something new and traditional to the New Orleans area; something from the streets of Mexico,” says Carlos.

His father had left his own family’s trade of diamond setting to invest in their first restaurant in Los Angeles - also a brave thing to do in Latin culture.

I asked Carlos about the challenges he has experienced as a restaurateur and how they may have stimulated his personal & professional growth.

“I am deeply and truly thankful for the opportunity that the local community has given us. We have been through some tough situations Katrina and now COVID and we have always been able to count on the overwhelming support by our guests. It truly is amazing to witness the love that they have shown us.

Through these and countless other struggles, I have learned the importance of always keeping our guests at the forefront of our priorities. I have been humbled by watching guests who were babies now all grown up and bringing in a new generation of Carretas lovers.”

Summer Sippin' in new Orleans

Bartenders share cocktail recipes to make at home

Bars have been one of the most affected businesses within the service industry throughout the pandemic. They opened briefly before there was a new mandate to shut them after a spike in positive cases throughout Louisiana. You can still follow mitigation measures and visit your favorite restaurants to enjoy great cocktails, but until you are back to getting the full New Orleans bar experience, the awesome bartenders from Hot Tin, Toups and Jack Rose are sharing these summer cocktail recipes, so that we can all get a taste of great libations at home.

Jungle Spritz

Outlet: Topus

Beverage Director: Bryson Downham

Ingredients:

1 oz Pineapple rum

¾ oz banana liquer

½ oz campari

Directions:

Build in wine glass with ice and top with sparkling wine and soda water

Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans.

www.toupsmeatery.com

Skyliner

Outlet: Hot Tin

Bartender: Benton Bourgeois

Ingredients:

1 ½ oz Cathead Honeysuckle Vodka

1 oz Grapefruit Juice

½ oz Lime Juice

½ oz Simple Syrup

½ oz Campari

8 drops of Bitterman’s Hellfire Habanero Bitters

Club Soda

Directions:

Shake and strain Cathead Honeysuckle Vodka, grapefruit juice, lime juice, simple syrup, Campari, and Bitterman’s Hellfire Habanero Bitters over fresh ice into a 12 oz collins glass. Top with club soda and garnish with a lime wheel.

Hot Tin is located in the Penthouse of the Pontchartrain Hotel at 2031 St Charles Ave in New Orleans.

www.hottinbar.com

 

Some Like It Hot

Outlet: Hot Tin

Bartender: Joe Tangney

Ingredients:

1 ½ oz Cimarron Tequila

½ oz Del Maguey Vida Mezcal

½ oz Sangue Morlacco Luxardo Cherry Brandy

1 oz Lime Juice

¾ oz Mango-Habanero Shrub    

Directions:

Shake and strain all ingredients over fresh ice into a rocks glass. Garnish with a lime wheel.

Celery Sucka

Outlet: Topus

Beverage Director: Bryson Downham

Ingredients:

1.5 Oz Xicaru Mezcal

3/4 oz lime juice

8 dashes of Celery bitters

1/4 oz simple syrup

Directions:

Build in a shaker tin add ice and shake fine strain into a coupe top with splash of soda water and 2 shakes of Tajin

Endless Summer

Outlet: Bayou Bar & Jack Rose

Bartender: Brian Chambliss

Ingredients:

¾ oz El Tesoro Anejo Tequila

¾ oz El Tesoro Reposado Tequila

¾ oz Agavero

¾ oz Cucumber Lemon Shrub

¾ oz Coconut Mixture (50/50 coconut milk and coconut water)

Directions:

Shake and strain all ingredients over fresh ice into a rocks glass rimmed with coconut flakes. Garnish with a cucumber ribbon.

Jack Rose is located at the Pontchartrain Hotel,

2031 St Charles Avenue in New Orleans.

www.jackroserestaurant.com

Quality: Cheap vs. Expensive Wines

By Rebeca M. Pinhas, CSW, CSWS    @vinomomnola

Click aqui para español- > Calidad: Vino Barato vs. Vino Caro

One of the most frequent questions I get is whether you can really taste the difference between a $15 bottle of wine and one that costs five times as much. The short answer is yes. A longer answer comes from a different set of questions: is such difference justified? and, what makes one wine superior?

It is important to understand that when it comes to wine, “cheap” does not necessarily mean bad or unlikeable. Like I always say, it’s simply a matter of taste! 

Usually, wines that are in the lower-cost end, yet deliver a certain degree of quality, are referred to as “inexpensive” or “good value.” In other words, you are getting at least -and hopefully more than- what you paid for. In my view, a cheap wine means precisely the opposite: you are paying way too much for what the bottle is delivering, and this can happen at any price range.

There are many factors that influence the retail price of a bottle because just as many events take place between the time vines are planted and the moment you finally pour that -hopefully- delicious elixir in your glass. The following are some pivotal factors when it comes to wine pricing.

Raw Material    

This is probably the most differentiating characteristic between cheap and fine wine. Like many other products, wine’s quality comes down to the grade of the prime ingredients. Cheap wines are usually made from grapes sourced from multiple sites that are not located on ideal soils; finer wines generally come from vines planted on a very specific piece of land, which are carefully grown, harvested, and processed. As a rule of thumb, the more specific the area from which the grapes come (for example, a wine labeled as California vs. a wine labeled under the narrower area Napa County), the more likely the wine is to be carefully crafted.

Size of Production

A more commercial producer (think of Meiomi, Flip Flop, but please don’t think about them again!) who can put out thousands of cases of wine a year is able to lower costs and therefore, offer low retail prices. A smaller, boutique winery might not be able to compete with such a bottom line and their wines will be inherently more expensive, but this can also mean that more labor and care is invested in their production.

Reputation of Wine/Producer and Availability

Once a producer gains a certain reputation and their wines are sought after, the concept of supply and demand will cause prices to go up. A great example of this is Bordeaux wines from France. The top ranked Châteaux (wine houses) sell their wines even before they are made (a practice known as “buying futures” or “en primeur”), which means most of us don’t even get a chance at owning the best of the best (not that I have $2000 sitting around anyway). In the end, big names become such, and at some point, along the way consumers stop asking if it really makes sense to pay that much anymore.

The Artistic Factor

Many see winemaking as a form of art, and the same way a visual artist would price their painting based on their personal appreciation thereof, a winemaker may choose to reflect the value of their hard work on the price of the bottle.  

Salud!

For questions/comments/topic suggestions, contact me at  This email address is being protected from spambots. You need JavaScript enabled to view it.

 

The story behind the food we eat on Easter Sunday
By Marcella Escarfuller @bubblegumcatering

Click aqui para español- >La historia tras los alimentos de la Pascua

We’re all familiar with Easter, the Christian holiday celebrating the death and resurrection of Jesus Christ. Everyone has their own Easter traditions, whether that involves church or a large family meal or both. The details on its etymological origins, however, can be somewhat murky, especially when it comes to the traditional Easter foods we consume.

Why “Easter”?
The word “Easter” comes from the name of Saxon goddess Eostre whose festival was celebrated in the springtime. The rabbit was known as the symbol for Eostre, goddess of spring and fertility because rabbits often give birth to large litters in spring. Non-English speaking countries’ name for Easter is generally derived from the Greek and Latin Pascha, meaning Passover, a direct reference to the Jewish Passover holiday, first applied to Jesus’ death and resurrection as early as 50 A.D.

Why eggs?
In early Christianity, eggs were one of the foods forbidden for consumption during lent. Early Easter celebrations were marked with widespread consumption of eggs, a tradition that was passed down through generations long after the lent restriction was lifted. Eggs also symbolize life and rebirth in many cultures, adding to the underlying theme of the holiday. The empty Easter eggs we decorate and hide for the children are symbolic of the empty tomb from which Christ rose again.

Why lamb?
Lamb may be an obvious reference for some, being as Christ is most often referred to as the lamb that was slain to save humanity. However, eating lamb on Easter has other origins, too. It was often customary in many pagan traditions to consume lamb during their springtime festivals, since spring is when lambs were ready for slaughter.

Why hot cross buns?
Hot cross buns - a sweet bread made with dried fruit and spices - originated in England and were forbidden by its Protestant monarchs until the 18th century. The spices in the buns are said to symbolize the spices used to embalm the body of Christ upon his death. The buns are also generally decorated with a cross in icing on top to symbolize the cross in which Christ died.
The Easter holiday certainly has its many traditions and customs, many of which date back thousands of years. However, you celebrate it, the best tradition of any holiday is sharing memories with friends and family.
Photos courtesy of FoodNetwork.com

Mezcal

By Marcella Escarfuller

@bubblegumcatering

Click aqui para español- >Mezcal

Tequila is inarguably one of the most popular spirits in the world. The drink has seen consistent growth in volume and value in past years, outperforming all other spirits as America’s most-consumed alcoholic beverage for the last three consecutive years. Not far behind is tequila’s little-known cousin, mezcal, which saw a 32% jump in 2018 and is still climbing in popularity.

Tequila and mezcal, often lumped together, are distinct spirits unto themselves. While both are Mexican spirits made from agave, the similarities end there.

Tequila is actually a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal, on the other hand, is defined as any agave-based liquor. Therefore, all tequilas are mezcals, but not all mezcals are tequilas. While tequila can only be made using blue agave, mezcal can be made from any of over 50 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño, and espadín. The spirits are also produced in different regions. Tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas, and Jalisco (where the actual town of Tequila is located).

Mezcal is produced in 10 different regions in Mexico, including Oaxaca, where at least 85% of all mezcal is made.

Tequila and mezcal are also distilled differently. While both are made using the heart of the agave plant, known as the piña, the distillation processes are unique. In tequila production, the agave is steamed in industrial ovens before being distilled two or three times in copper pots. When making mezcal, the agave is roasted either in ovens or inside earthen pits lined with lava rocks, wood and charcoal, before being distilled in clay pots. This is the source of the smoky flavor associated with mezcal.

Many Mexicans will tell you that mezcal, not tequila, is the pride of Mexico. “It’s Mexico in a bottle,” says Hugo Montero, owner of the popular Central City Mexican restaurant Casa Borrega. “Mezcal is superior to tequila…It’s an artisanal, organic, sustainable drink. It’s an economic driver in Mexico, because we plant it, we harvest it, and we produce it.” The agave harvest is certainly a labor of love – it takes between 8 and 12 years to harvest agave.

While growth is slow in New Orleans, mezcal is gaining traction thanks to passionate aficionados like Jason Mitzen, Amanda Sesser, and Nanyo Dominguez Cervantes, owners of the mezcaleria (or “mezcal bar”), Espíritu. “Our primary focus is education,” says Mitzen, who is a Mexican government-certified “Master Mezcalier.” The restaurant hosts “Spanish Meet-Up” every other Monday, in which patrons can practice their Spanish with the waitstaff. There’s also Mezcal Club on Thursday nights, where you can expect to learn all about mezcal. “Mezcal is a lot like wine in that it’s terroir-driven,” says Mitzen. “I like to compare the relationship between mezcal and tequila to wine. Tequila would be a type of wine, like a Malbec, whereas mezcal is all wine.”

Espíritu doesn’t just limit the mezcal to the bar; you can find it on your plate, too – like the fish ceviche, made using a mix that includes mezcal. “My idea behind the food at Espíritu is to keep it simple and use only a few ingredients for each dish,” says Dominguez Cervantes. “Where I’m from [in Mexico], my grandmother would make delicious dishes using only three or four ingredients. It doesn’t need to be complicated for the flavors to really come through.”

Mezcal is definitely an acquired taste, but completely worth it. “The tasting experience is a lot like wine,” says Mitzen. “You smell it, you look at it, you taste it. There’s a lot to discover with mezcal.” No time like the present to go have some delicious Mexican food and pair it with Espíritu’s signature mezcal margarita. You won’t be disappointed.

Chocolate

By Marcella Escarfuller

Click aqui para español- >Chocolate

One thing comes to mind when I think of February 14th – chocolate. It’s undoubtedly one of chocolate’s biggest days of the year. During the week leading up to Valentine’s Day, Americans will purchase over 58 million pounds of chocolate (that’s about $345 million worth!). February also happens to be National Chocolate Month. So, in honor of everyone’s favorite treat, here are some little-known facts about chocolate:

The history of chocolate began in the Americas with the early Mesoamericans. Cacao beans were so valuable to the Aztecs that they were used as currency. The Aztecs also believed that the bean was a gift from the gods that gave men great strength. In fact, the Aztec ruler Moctezuma is said to have consumed a drink made from cacao seeds. He drank pitchers of the bitter drink every day.

The cacao tree was wholly unknown to Europeans until the 16th century, when Christopher Columbus encountered the cacao bean on his fourth mission to the Americas in August 1502. Still, chocolate as we know it today was not invented until the 19th century. Prior to the invention of chocolate, cacao was almost exclusively enjoyed as a beverage.

Not only has chocolate proven to have several health benefits, it’s also a cultural and economic powerhouse. Most of the world’s chocolate is farmed and cultivated by private farmers in Africa and Latin America. Every bar of chocolate you buy helps them thrive, which means you should always feel good about eating chocolate.

Chocolate comes from a fruit tree native to South and Central America and Mexico called Theobroma Cacao, which means “food of the gods” in Latin. It takes four to five years for a cacao tree to produce its first beans. Each tree produces approximately 2500 beans, and it takes 400 cacao beans to produce one pound of solid chocolate. That’s only 6.25 pounds of chocolate per tree!

Although the cacao tree is native to Mexico and South and Central America, two-thirds of the world’s chocolate today is produced in Africa’s Ivory Coast.

Chocolate has over 1500 flavor compounds, while red wine has just 200. That makes it one of the most complex chemical mixtures known to man.

White chocolate isn’t really chocolate – it doesn’t contain any cocoa solids, or any of the common properties we associate with regular chocolate. It does, however, contain cocoa butter. But the similarities end there.

Chocolate milk is an effective post-workout recovery drink. That’s because the cacao plant is rich in a compound called theobromine, which is chemically similar to caffeine and produces much of the same effects on the human brain.

Cocoa solids are also rich in flavonoids and phenols, antioxidant substances that reduce cellular and arterial damage.

King Cake

By Marcella Escarfuller

Click aqui para español- > King Cake

The King Cake, named for the three kings of the Nativity, is a symbol of the Epiphany, or Twelfth Night of Christmas (January 6), and the arrival of the magi to worship the baby Jesus in Bethlehem. The Epiphany – which marks the beginning of Mardi Gras, aka Carnival – is celebrated in cultures all over the world, each with their own take on the King Cake.

The traditional pastry originated in Old World France and Spain and became associated with the Epiphany during the Middle Ages and the rise of the Catholic Church. It was introduced in the southern United States by Basque settlers in 1718.

In France, the galette des rois is the tradition in northern France, made of a round puff pastry tart with an almond-paste filling. In Spain and Latin America, the rosca de reyes is the inspiration for the king cakes we know and love stateside: a ring of sweet, doughy bread garnished with candied fruit to resemble the crowns of the magi. Today, more than 30 countries around the world observe the Epiphany with their own versions of the King Cake, including Portugal, Greece, Bulgaria, and the United Kingdom.

King Cakes are more than just delicious, sugary goodness that’s enjoyed worldwide. Every detail of the King Cake holds symbolic significance relating to the story of the Epiphany. So, the next time you pick up your favorite King Cake, don’t forget what it’s all about.

THE SHAPE

The King Cake’s ring-like shape symbolizes the love of God, which has no beginning and no end.

THE COLORS

Traditional King Cakes were made to resemble crowns, with candied fruit placed as gems would be. Red for love, green for peace, and yellow for happiness. The official colors of Mardi Gras were established in 1872 by the Krewe of Rex, and symbolize justice (purple), faith (green), and power (gold).

THE BABY

The plastic baby hidden inside each cake symbolizes the baby Jesus when Joseph and Mary were instructed by God to hide him from King Herod, who wanted to kill the Christ child.

 

Tamales

By Marcella Escarfuller

Click aqui para español- >Tamales

Aside from family, the one thing synonymous with the holidays is the food. Christmas just isn’t Christmas without certain dishes on the table. Everyone has their holiday favorites they can’t live without. For some it’s cornbread stuffing, or pumpkin pie, or sweet potato casserole, or a crispy golden turkey. In Latin America, the one thing that's sure to be on every table on Christmas Day is a large platter piled high with tamales.

For those unfamiliar with the tamale, there are many varieties. Traditional tamales are made with a corn-based dough called masa (although some countries use mashed plantains instead) filled with some type of meat (chicken, beef and pork are the most common). The filled dough is then wrapped in either corn husks or banana leaves, tied together with twine, and then refrigerated or frozen. When you’re ready to eat them, just boil a pot of water and steam until piping hot.

The tamal originates from Mesoamerica, as early as 8000 BC. The indigenous cultures in Mexico and Guatemala likely spread the tradition to the rest of Latin America. The Aztec and Maya civilizations, as well as the Olmec and Toltec before them, prepared tamales for hunting trips and traveling large distances because they were conveniently portable. Tamales were also a traditional food for indigenous rituals and festivals.

The tradition of tamales has captivated the masses since they were featured at the World’s Columbian Exposition, also known as the famous Chicago World’s Fair in 1893. However, tamales were introduced to the New World much earlier, in 1721, to what is now northwest Louisiana. Spanish settlers from central Mexico were the first tamal makers to arrive in the US, and they left a lasting tradition behind them. In fact, Zwolle, Louisiana (located just south of Shreveport, in Sabine Parish), hosts a Tamale Fiesta every October.

Christmastime is certainly a time to practice tried and true traditions. Our traditions are what make the holidays special – the nostalgia they bring of times gone by, the warmth they inspire from the inside out. Being surrounded by friends and family, good food and music, is all a part of that experience. But let’s not forget that sometimes it’s good to try new things and even create new traditions. This holiday season take a crack at making tamales with your loved ones. Make a day of it. It might just become your new favorite tradition. 

Pie

By Marcella Escarfuller

Click aqui para español- >PIE (Tarta)

“We must have a pie. Stress cannot exist in the presence of a pie.“ -- David Mamet

Pie. There is no other word in the English language that automatically becomes a dreamy echo in your mind. Not only are they delicious, they’re entirely perfect in their simplicity – a beautiful, flaky, golden crust filled with pretty much anything you can think of, savory or sweet.

So, let’s talk about pie. For most Americans, pies are synonymous with Thanksgiving, whether it be apple, pumpkin, or sweet potato. But pies are a longstanding tradition going back several thousand years. Historians credit pie’s origins to the ancient Greeks. In medieval England, pies were predominantly savory dishes that served as the main course. The modern word for pie is said to have come from medieval English, named after the magpie, a bird known for collecting many miscellaneous objects in its nest.

Contrary to popular belief, there were no modern-day pies at the first Thanksgiving in 1621. At the time, Pilgrims mostly brought traditional English meat-based recipes to the colonies. The pumpkin pie we all associate with Thanksgiving was first recorded in a cookbook in 1675, and the recipe wasn’t popularized in America until the 1800s. That’s not to say that the colonists didn’t make pies – as a matter of fact, it was one of the preferred methods of cooking because the crusty tops acted as a means to preserve food, especially during the winter months.

Meanwhile, Spain had developed its own take on pies – empanadas. Technically a hand-pie, empanada comes from the Spanish empanar, literally “enbreaded.” Their origins can be traced to Galicia, the northwesternmost region of Spain.

Most Latin American countries have their own version of empanadas, which are almost always filled with some type of minced meat or chicken. Central American empanadas are made with a dough very similar to traditional American pie crust, while the Colombian empanada is made with a corn flour dough.

As for New Orleans, there is one pie in particular that is near and dear to the city’s traditions: pecan. The irresistibly ooey-gooey pie – made with brown sugar, sugar syrup, eggs, butter and molasses (and sometimes bourbon) – is said to have been invented by French settlers right here in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes.

With Thanksgiving just around the corner, we’re all preoccupied with the planning, traveling, and trying to make enough room in the fridge for the turkey and sides. It’s a day that we all look forward to as Americans – taking the time to give thanks for all of life’s blessings, being surrounded by friends and family and enormous amounts of comfort food.

They say the sides make the meal, but don’t forget to save room for pie.

Beer and Beer Culture in New Orleans

By Marcella Escarfuller

Click aqui para español- >Cerveza -y la cultura cervecera de Nueva Orleans

Who doesn’t like an ice-cold beer? I will concede the point that there is a small percentage of individuals who refer to it as “hick juice” (and that’s one of the more elegant terms I’ve heard), but the overwhelming majority of people have a generous appreciation for the occasional ale or lager.

So, who do we have to thank for the gift of liquid gold? No one knows for sure, but it is one of the oldest drinks produced in human history – it was recorded in the written history of ancient Egypt dating back to the fifth millennium BC.

Given that beer is one of humanity’s oldest traditions, the birth of its annual festival was inevitable. Oktoberfest, the world’s largest beer festival, is a 16-18-day event, held annually from September through October in Munich, Germany. The festival has formed a significant part of Bavarian culture since 1810 and has inspired similar festivals in over 20 countries world-wide. The Germanic tradition lives on in New Orleans as well.

Now, we all know that this city loves any excuse to party. Locals look forward to October every year for the perfect weather it brings along with Oktoberfest. Kicking things off is the NOLA on Tap Beer Fest, which celebrated its 10th year on September 21st at City Park. Then, of course, is Oktoberfest at Deutsches Haus, a three-week celebration that includes live music, food, Dachshund races, an historic exhibit – and lots and lots of beer.

It cannot be denied that New Orleans is home to a deep-seated beer culture, especially with past Oktoberfest attendance records breaking the 25,000 mark. Past years have also seen an increase in local breweries; at last count, we’re up to 15 breweries within a 30-mile radius of New Orleans. Abita Beer, the oldest local brewery currently operating, first opened in 1986.

Since then, the local brew culture has grown to include many local brands and microbreweries. New Orleans is all about community, and its breweries share the same philosophy. “Within six or seven years [after opening NOLA Brewing], we started seeing more breweries popping up in the city, and this has been great for our industry as a whole,” says NOLA Brewing COO Dylan Lintern. “It is also very cool to see how people’s palates and curiosity have changed over the last decade. This city has come a long way in terms of beer culture.”

Craft brewing has truly weaved its way into the fabric of New Orleans culture. There is a veritable appreciation for freshly brewed, uniquely crafted beer that only continues to grow. Oktoberfest is only a small part of it, but a wonderful representation of one of our city’s passions. The next time you go out, raise a frosty, frothy glass to New Orleans, the beautiful city that embraces culture, evolution, and new experiences.

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Beignets And Sopapillas

By Marcella Esrcarfuller

Click aqui para español- >Beignets y Sopapillas

Hispanic Heritage Month is fast upon us, which has me thinking about one of the most delicious fried dishes out there – sopapillas. They are such a staple in Hispanic culture that many Latin American countries have their own take on sopapillas. Not to mention that these beautiful honey-soaked, sugar-covered pillows are undeniably similar to New Orleans’ beloved beignets. For those unfamiliar with sopapillas, they are squares or rounds of fried dough made from simple choux pastry, with the addition of a leavening agent, such as baking powder. The word sopapilla (also sopaipilla or sopaipa) was introduced to the Spanish language in medieval Spain, from the Mozarabic language of Al-Andalus (the then-Muslim-controlled Iberian Peninsula). The Mozarabic word, xopaipa, meaning bread soaked in oil, was derived in turn from the ancient Germanic word suppa (literally bread soaked in liquid).

Unlike sopapillas, beignets are made from yeast dough. And that’s pretty much the only difference between the two. That’s why you’ll notice that sopapillas are light and flaky, while beignets are soft and doughy through and through, just like your traditional American doughnut.

The word beignet (literally fritter in French) comes from the early Celtic word bigne, meaning to rise. Beignets have been associated with French Mardi Gras since the 16th century. Prior to that, beignets were introduced into Mediterranean France in the Middle Ages through Andalusia, which was under Islamic rule at the time. REFRESHER ALERT (just to make sure you’re paying attention): this was around the same time that the sopapilla was popping up in Spain.

It is said that the beignet first made landfall in New Orleans in the 18th century, brought over to the great port city by French colonists. It even became the official state doughnut of Louisiana in 1986, well over 200 after its introduction to New Orleans.

Beignets and sopapillas have their savory side, too. Many variations include fillings like ground beef, avocado, mustard, ketchup, and garlic. Local restaurants take their savory beignet game to the next level with La Petit Grocery’s Blue Crab Beignets and Restaurant R’evolution’s Beer-Battered Crab Beignets.

But of course, we all crave our classic New Orleans beignets with that signature dusting of powdered sugar on top. Café du Monde is of course the original (the coffee stand was established in 1862 and still remains the Beignet Boss of Fat City), but it’s worth considering other local joints that bring their own NOLA flare to these irresistible pockets of heaven – like new kids on the block, The Vintage, on Magazine; Café Beignet on Royal Street; and New Orleans Coffee & Beignet Co. on St. Charles.

Sopapillas are just as easy to find – just go to your favorite Latin joint like Nacho Mama’s in Elmwood, Superior Grill on St. Charles, or La Carreta on Magazine. So, in honor of Hispanic Heritage Month in NOLA, the next time you eat a beignet, call it a sopapilla, and vice versa. Now you know it’s not that much of a stretch.

And to top this off, coincidence or not, the Beignet Fest takes place in our city in the beginning of October since four years ago. Make sure you check out the 4th Annual Beignet Fest presented by French Market®Coffee on Saturday, October 5, 2019 from 10AM – 6PM at the Festival Grounds at City Park.

August: National Peach Month

By Marcella Escarfuller

Click aqui para español- >Agosto: Mes Nacional del Melocotón

Let’s talk about peaches. Yes, it’s true they’re delicious. But did you know that they hold a rich and complicated history that dates back thousands of years? Peach consumption is so enjoyable to us humans that, in 1982, President Ronald Regan felt the need to dub August “National Peach Month.” And don’t forget to mark your calendars – August 22nd is National Eat a Peach Day! Here, a little history before you take that first juicy bite:

Peaches originated from northwestern China, where there are still wild varieties found in its forests. According to anthropological studies, peaches and their flowers have held cultural significance in China dating as far back as the first millennium BCE. In Chinese culture, peaches are a symbol of good health and immortality, and their blossoms are often carried by brides on their wedding day. Fast-forward a couple thousand years and the peach was traveling the Silk Road to Persia (modern day Iran), where it was discovered, disseminated and made popular by Alexander the Great. The peach then traveled from Persia to Europe, where they were prized by Romans so much that they were sold for the modern equivalent of $4.50 each.

The fruit’s botanical name, Prunus persica comes from where Europeans believed the fruit to have originated, persica being the Latin word for Persia. The common name then stemmed from there – peche in Middle English and pesche in Old French. The Spanish word for peach, melocotón, comes from the Latin malum cotonium, literally “apple of Cydonia” (Cydonia being an ancient city-state on the Greek island of Crete).

Once the traveling fruit found its way to Europe, Europeans were so fascinated by the peach that they brought it with them to the New World. Spain introduced the peach to what is now Mexico, Florida and South America; England brought it to the colonies (it’s said that Thomas Jefferson had a private grove at Monticello); and France introduced the fruit to Louisiana and the Gulf Coast. Peaches were considered a luxurious indulgence and were only consumed by the privileged few in the United States until commercial production began in the 19th century.

Nothing beats the smell of fresh, ripe peaches in summer. Lucky for us, these little indulgent luxuries are always at our fingertips this time of year. That flowery, mouth-watering aroma inevitably leads to that involuntary deep-breathing, eye-closing, out-of-body experience. Melt-in-your-mouth dishes like peach cobbler seem to call your name on the summer breeze. Okay – let’s stop talking about peaches and go eat some!

Here, some local restaurants with amazing summer peach items on the menu: Poached Peaches & Honeysuckle at restaurant R’Evolution; Roast duckling served with ginger-peach sauce at Upperline restaurant; Peach cobbler with bourbon ice cream at Willa Jean; Black truffle croque monsieur with georgia peach syrup at Commander’s Palace.

Las Carnitas:

A Peruvian Cuisine Destination in Kenner

By AnaMaria Bech

Click aqui para español- >Las Carnitas: Un destino de cocina peruana en Kenner

This casual place in Kenner offers the best Peruvian Cuisine in the New Orleans metropolitan area. José Torres has been offering great quality food from his home country for over 12 years.

Torres worked previously in other restaurants in different positions before becoming the chef. After Hurricane Katrina, he began selling food from home and realized he was ready to open his first restaurant, which he did in 2008.

 

His second location of Las Carnitas opened in 2017 at 3712 Williams Boulevard. The new space can comfortably accommodate larger parties. Central American and Brazilian dishes are still offered on the menu at Las Carnitas, but people who patron the Williams Boulevard location seek mostly its Peruvian dishes.

An airy dining room creates an inviting space where everyone can enjoy authentic dishes of the Incas’ land. Traditional ceviche, fried fish, ají de gallina, causa rellena, lomo saltado and bistec a lo pobre are some of the Peruvian staples served at Las Carnitas. 

Take a look at some of these dishes and make sure you visit this gem in Kenner to judge for yourself the quality and freshness of their traditional Peruvian food.

Las Carnitas is open Sunday through Thursday from 9 am to 9 pm, and Fridays from    8 am to 4 pm. They are closed on Saturdays. 

 

Pescado Frito

This coastal dish is a deep-fried fish fillet served with white rice, red onion salad with tomato and breaded potatoes.

 

Lomo Saltado

Cubed sautéed beef with tomatoes, red onions, soy sauce and traditional Peruvian condiments, served with white rice and French fries. This dish has Cantonese influence which is very present in Peru.

Ceviche de Pescado

This is Peruvian’s most recognized dish. It’s usually ordered as an appetizer and it’s made with a fish fillet cured in lime juice dressed with red onions, choclo (corn), and served with yellow and sweet potatos and canchita (roasted corn nuts). It’s a light flavourful dish.

 

Bistec a lo pobre

This dish from Lima is named sarcastically “poor style beefsteak” because as you can see, it is a rich meal with sautéed beef topped with fried eggs and accompanied by rice, french fries, salad, cheese and ripe plantains. This power dish doesn’t lack any nutrients and it’s delicious.

Fideuà

By Marcella Escarfuller 

Click aqui para español- >Fideuà

Summer To me is sun and citrus, the smell of the ocean clinging to the breeze, the gull’s song hanging in the air. Summer is fun-in-the-sun, trying new things, and spending time with friends and family. Summer also means lots of grilling for most of America. But after growing up in New Orleans, asking me to cook outside in summer is akin to suggesting I light myself on fire. 

While I appreciate the spirit of the summer grill-gathering, it shouldn’t be the only party option on the table (especially in July). Thinking outside the box is a requirement for living in this city. It’s what we do best – especially when it comes to entertaining. So, while I love my red-white-and-blue, I defer to my Latin blood for summer cuisine inspiration.

Enter the fideuà, the perfect antidote for your summer-entertaining ennui. Birthed in 19th century Valencia, this Catalonian twist on the traditional paella, made with thin spaghetti (or “fideus”) instead of rice, is a dish that screams summer. Golden fideus are cooked in rich stock with fresh shellfish, then topped with a spritz of lemon, minced parsley, orange zest and homemade garlic aioli. 

Everything about fideuà is bright and fresh, making it perfect for large summer get-togethers. Touted as the one-pot wonder of Valencia, fideuà is by far one of Spain’s most culturally significant dishes. It’s a wonder that it has yet to rise to fame in NOLA, a city that is so entangled with Spanish history. 

Spanish influence in New Orleans is often overlooked, but undeniable. The Louisiana territory (Luisiana in Spanish) served as the administrative district of the Viceroyalty of New Spain from 1762 to 1803. The French Quarter we all know today is thanks to Spanish reconstruction in 1788 after the Great New Orleans Fire. 

One of the most amazing things about New Orleans is the open-minded creativity that inevitably spills over into its food. The demand for Spanish- and Latin-fusion cuisine in the area has led to new restaurant openings like Nolé, Barracuda, Espiritu, and Otra Vez. Meanwhile, established restaurants, like Barcelona Tapas in Uptown and Lola’s in Mid City, have long boasted authentic Spanish fare, including fideuà. 

If you’re feeling adventurous, try making fideuà for yourself. Your friends and family will thank you. Regardless, whether you choose to eat out or to brave this new frontier from your own kitchen, I implore you to make fideuà a part of your life. You haven’t lived until you do.

Ingredient List

FOR THE BROTH

1     Extra-virgin olive oil                                            

2    Onions, chopped

½ lbs Small shrimp, shell on 

4    Large garlic cloves, roughly chopped                 

3    Small dried hot red peppers, or use a pinch of cayenne

½ tsp Fennel seed

½ tsp Coriander seed

1    Large bay leaf

A few thyme sprigs

Salt and pepper 

2 tsp Tomato paste

1 ½ lbs Meaty bones from cod, snapper or halibut, rinsed (or use boneless fish chunks)

12 Clams / Almejas

1 lbs Mussels, cleaned 

FOR THE FIDEUÀ

1 lbs Fideus noodles (dry), or use Italian fedelini or spaghettini

Extra-virgin olive oil  

Pinch of saffron into 1/4 cup water

1 lbs Mussels, cleaned, for garnish

½ lbs Large shrimp, shell on, for garnish

3 tsp Chopped parsley

3 tsp Orange zest

Allioli for garnish 

 

Recipe:

 

  1. Make the broth: 

Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.

 

  1. Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.

 

  1. Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. 

 

  1. Make the fideuà: 

Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. 

 

  1. Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.

 

  1. Scatter remaining 1pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.

 

  1. If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.

 

  1. Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

Superfoods

By Marcella Escarfuller

Click aqui para español- > Los súper alimentos

I cringe a little every time I hear the term “superfood,” (i.e., a sexier term for “healthy”), but I do believe in superfoods. Not in the way that five-year-olds believe in superheroes and unicorns, but in the simple fact that there are certain foods that distinguish themselves from others because of their nutritional value. If food could be personified, these would be the most genetically blessed individuals to ever swim in an Olympic-sized pool full of gold-plated hundred-dollar bills. And with summer upon us, everyone wants to look and feel that good. Hence these four “super” foods to the rescue:

 

Salmon

Considering it’s one of the most nutrient-dense foods on the planet, salmon is also one of the more affordable proteins out there. For the low average price of $12 per pound, you get more than a day’s worth of vitamin D, which promotes bone health, and omega-3 fatty acids to help support memory, eyesight, and skin health.

Local Pick: Salmon Lafitte, Superior Seafood

Avocado

Fats are our friends. Our bodies need certain fats to help us maintain healthy cholesterol levels and a healthy heart. Lucky for us, avocados are rich in monounsaturated fatty acids, which help protect against inflammation and heart disease. They’re also high in fiber, vitamin C and potassium. And they’re delicious. Nothing but upside.

Local Pick: Ceviche Nikkei, Tito’s Ceviche & Pisco  

   

Berries

Walking into the grocery store these days is hard to do without getting slapped in the face with the fact that BERRIES ARE RICH IN ANTIOXIDANTS, which help reduce the amount of free radicals in the body. Lower amounts of free radicals in the body means less simultaneously concurrent oxidative stress. Let me save you from Googling all of that: antioxidants slow down the visible effects of aging.

Local Pick: Citron de Fuego, Citronola

Eggs

All eggs are golden. One egg has only 75 calories, seven grams of protein, is low in saturated fat, and rich in iron, choline, lutein, carotenoids and other vitamins and minerals. Basically, it has all the nutrients we need in one little round package. As far as superfoods go, that’s tough to beat.

Local Pick: Eggs Benedict from The Ruby Slipper

Superfoods are “super” for a reason – they keep your body clean and healthy. But everything you hear about superfoods should be taken with a grain of salt. Despite what experts would have you believe, nutrition is not an exact science. There are far too many variables to keep track of, and many nutritional studies contradict each other. It’s important to do your research, and it can get confusing. The good news is, more often than not, your body tells you exactly what it needs. And as long as you remember what your mama taught you – everything in moderation – you’ll be just fine.

Snowballs

By Marcella Escarfuller

Click aqui para español- > Snowballs

Winding up for summer in New Orleans can be tough. Hurricane prep is no joke and finding ways to beat the heat often leaves locals coming up empty. But there is one thing about summer in New Orleans that every local looks forward to – snowballs.

Snowballs have been a New Orleans tradition since the 1930s. Not to be confused with the snow-cone, with its crunchy texture and sink-to-the-bottom syrup, the New Orleans snowball (or snoball) is made of perfectly fluffy shaved ice that absorbs every drop of syrup, creating the perfect summer treat. And when it comes to the syrup, picking your flavor is a game unto itself. Ranging from New Orleans favorites like bananas Foster and praline pecan, to fruity tangerine and cherry, to downright weird (buttered popcorn), there’s always a flavor for every taste.

Especially when you add that extra touch of condensed milk to top it off. It should come as no surprise that it’s thanks to the innovation of locals that we get to enjoy this New Orleans summer staple. When the SnoWizard ice shaving machine was invented in 1936, the effects of the Great Depression were still sending shock waves through businesses around the country.

George Ortolano, a New Orleans grocer of Sicilian descent, was looking for new ways to drum up business during the economic downturn. He invented a machine originally made from wood and started selling shaved ice to customers in his store. Shortly thereafter, he got requests from small-business owners to make similar machines for their snowball stands.

Demand was so high that Ortolano left the grocery business, created a metal-based machine now termed the “SnoWizard,” and dedicated all of his energies to automating the production of his invention. In 1934, Ernest Hansen was already in the process of inventing his own snowball machine. Previously made by handscraping blocks of ice, Hansen dreamed of a more efficient and sanitary way to make the refreshing summer sweets. He succeeded in developing his invention and kept it within the family until opening his own snowball stand in 1939. By 1944, Hansen had opened Hansen’s Sno-Bliz snowball stand in their current location on Tchoupitoulas.

Thanks to these machines, snowballs have become the New Orleanians’ favorite way to cool down during the summer months. Everyone has their favorite snowball stand, whether it’s Hansen’s or Plum Street Snowballs or SNO-LA (home of the original cheesecake filled snowball), we just can’t seem to get enough.

The one-time locals don’t mind standing in the suffocating humidity and

sweltering heat is when they’re standing in line for their snowballs. By the time you have that icy goodness in-hand, your clothes feel sticky and your head starts spinning, but who cares? The delirium makes your snowball taste that much sweeter.

 

 

Top Five Latin Restaurants on the Northshore

By Dayhanna Velandia

Click aqui para español- >Los cinco mejores restaurantes latinos en Northshore

Find about the top five Latin restaurants that have earned a great appreciation by the community North of Lake Pontchartrain. Visit the Northshore and be surprised by its charming tranquility and good Latin cuisine.

 

  1. EL Paso

Close to its second year in Mandeville, El Paso Mexican Restaurant has been characterized not only by being a franchise that is synonymous with authentic Mexican food in Louisiana, but also because of its comfortable atmosphere that makes it really special for families who visit. The best-selling dishes range from the appetizers, like the freshly-made guacamole and their unique cheese and bean dips, to main entrees, like the Fajitas and the Carne Asada. The latter are served steaming at the table, providing guests with a multi-sensorial experience of sight, smell, and of course, taste that leaves one’s palate with an explosive display of flavors. The House Margarita made with Blue Sauza tequila and the Organic Margarita enhance the menu. For sweets’ lovers, the generous portions of desserts, such as the Tres Leches, complement the whole experience. Patrons recognize this place for its traditional decoration, its cozy atmosphere, and its friendly and prompt service. We give first place to El Paso because it is part of a chain of restaurants known for the owners’ desire to preserve family tradition by keeping an authentic Mexican flavor.

  1. La Carreta

With more than 12 locations, mostly north of Lake Pontchartrain, this giant is always characterized by its colorful menu and festive atmosphere. The delicious menu includes salads, ceviche like no other, in addition to the Pollo Loco and Barbacoa Tacos. The tortilla soup and the cheese dip are always delicious. A restaurant that maintains its locations impeccably while preserving a party atmosphere is never to be missed.

  1. Habanero’s

 With two locations, this restaurant has positioned "La Chingona" as one of the best margaritas of the Northshore. This place has been a favorite among lovers of good Latin American cocktails because of its varied selection of Tequila and Mezcal. The tacos have a combination of unique flavors that go hand in hand with the modern concept of the restaurant that is also shown through its lighting and decor.

  1. Carreta’s Grill

Carreta’s Grill remains dear to this area’s residents. One of the dishes that you cannot miss is the Chile Ranchero, a stuffed pepper that isn’t breaded, but instead filled with queso fresco with a strip of carne asada and caramelized onions and topped with ranchero sauce and Carreta’s Cheese Dip. If you are looking for healthier options, you can get a tasty Taco Salad. The consistent delicious seasoning has kept this chain as one of the favorites of the Northshore.

  1. Empataco

A mix of Colombian food and other Latin foods makes this place a great compromise. In their two locations, one in Mandeville and one in Madisonville, you can find Colombian crispy empanadas, Bandeja Paisa and stuffed arepas, and also Peruvian Lomo Saltado (sautéed tenderloin tips), plus a wide selection of tacos and Central American dishes, which allow patrons to explore a Latin American food tour in one place.

“Tell Me What You Eat, and I’ll Tell You Where You’re From.”

By Marcella Escarfuller

Click aqui para español- >"Dime lo que comes y te diré de donde eres"

Everyone knows the old adage: “tell me of the company you keep and I’ll tell you who you are.” This version is just as telling: “tell me of the food you eat and I’ll tell you where you’re from.”

Whether we realize it or not, food defines culture in virtually every corner of the world – and the great U.S. of A. is no different. We associate Wisconsin with cheese, and Maine with lobster. So, naturally, it follows that seasonal food traditions would exist. New England has the clambake – and Louisiana has the crawfish boil.

Spring crawfish boils are as much of a social tradition in Louisiana as summer barbeques are for the rest of the country. In fact, locals love them so much that Louisiana produces an average of 50 tons of crawfish a year. That’s 90% of crawfish consumed in the U.S., 70% of which is consumed in Louisiana. And it’s no wonder – crawfish have been abundant in Louisiana for hundreds of years

There are over 30 species of crawfish, but the crawfish we all know and love, the red crawfish, is native to the Gulf of Mexico’s wetlands and swamps. Its culinary history can be traced back to the Native American tribe of southeast Louisiana, the Chitimacha – skilled farmers, hunters and fishermen who fashioned nets stringed with deer meat to attract and catch crawfish.

 

Today, the crawfish-eating tradition lives on. Local college students host Sunday boils up on the Fly, overlooking the river, with plenty of crawfish and beer to go around. But everyone has their favorite spot. Whether it’s Harbor Seafood & Oyster Bar in Kenner, Captain Sid’s in Bucktown, or Clesi’s in Mid City, there is no shortage of mudbug grubbing options.

Ask anyone on the street and they’ll tell you – the secret is in the seasoning. Some buy special blends from grocery stores or seafood markets, others pride themselves on making their own. And experimenting has never been more popular. Take Ideal Market’s crawfish for example. Their special ingredient? Jalapeños. Even Viet-Cajun crawfish are on the rise: fresh from the boiling pot, crawfish are sautéed in a pan with butter, garlic, and Vietnamese spices, then served hot with corn and potatoes.

Some call it sacrilege, altering the hallowed tradition of the crawfish boil. Others call it creative liberty or artistic license. Honestly, as long as it’s served on newspaper and plastic in the company of friends and family, that’s all it’s really meant to be.

  • Published in NOLA Food

Proveniente de México, el Pozole de Pollo es uno de los platillos favoritos de la cocina de este país y ¡hoy le damos un toque crocante al añadir pistachos!

Krewe de Mayahuel fue todo un “hit” durante el desfile de Mardi Gras, y con el frente frio de hoy y mañana, ¿qué tal agregar un delicioso pozole mexicano junto a los platillos como el gumbo durante el carnaval?
El Pozole es delicioso de por sí solo, pero añadiéndole Wonderful Pistachios, le agregarás más proteína y fibra a esta delicia mexicana. 

Pozole de Pollo con Pistachios Triturados

Ingredientes:

Para el Puré De Tomatillo:

• 1 jalapeño

• 1 chile poblano

• 1 libra de tomatillos, sin cáscara y cortados por la mitad

• 1/2 cebolla roja, cortada en cuatro

• 2 dientes de ajo

• 1 cucharada orégano fresco

• 1/3 taza de cilantro

• Sal y pimienta recién molida, al gusto

 

Para el Pozole De Pollo:

• 2 cucharadas de aceite de oliva, dividido

• 1 libra de pechuga de pollo, sin piel y sin hueso

• Sal y pimienta recién molida, al gusto

• 1 cebolla pequeña, picada

• 3 dientes de ajo, picados

• 8 tazas de caldo de pollo

• 1 lata (28 onzas) de maíz blanco, escurrido y enjuagado

• 1/4 taza de Wonderful Pistachios No Shells Lightly Salted (sin cáscara y ligeramente salados) triturados

 

Ingredientes sugeridos:

• Aguacates en rodajas o en cubos

• Crema agria ligera

• Rábanos en rodajas

• Rodajas de limón

• Cebollas rojas en rodajas

• Cilantro

Preparación:

Para el Puré de Tomatillo:

Precalienta el asador y coloca una parrilla a 6 pulgadas, aproximadamente, de la fuente de calor. Esparce el jalapeño, el chile poblano, los tomatillos y la cebolla roja en una bandeja para hornear.
Asa, girando de vez en cuando, hasta que las verduras estén asadas, alrededor de 8-10 minutos. Retira del horno y deja que se enfríen un poco. Luego pela y remueve las semillas del jalapeño y del chile poblano.
Transfiere las verduras asadas al frasco de una licuadora. Agrega el ajo, el orégano fresco, el cilantro, la sal y la pimienta, y mezcla hasta que quede suave. Cuela y reserva.
Para el pozole de pollo:

Sazona las pechugas de pollo con sal y pimienta.
Calienta una cucharada de aceite de oliva en una olla holandesa grande, a fuego medio alto. Agrega el pollo y dora por todos lados, aproximadamente 2-3 minutos por lado. Retira y reserva.
Añade el aceite de oliva restante, si es necesario. Saltea las cebollas y el ajo hasta que estén fragantes y translúcidos, aproximadamente 2 minutos. Luego, agrega el pollo y el caldo. Una vez que esté hirviendo, reduce el fuego a la temperatura más baja y cocina a fuego lento hasta que el pollo esté tierno, aproximadamente 40 minutos.
Retira el pollo en un plato y desmenuza. Reserva.
Coloca un colador de malla fina grande sobre un tazón grande y cuela el caldo. Vierte el caldo de nuevo en la olla holandesa, desechando los sólidos. Agrega el pollo y el puré de tomatillo reservado, revolviendo para mezclar.
Añade el maíz escurrido. Prueba para condimentar y ajusta la sal y la pimienta, si es necesario. Cocina por otros 5 a 10 minutos, hasta que esté caliente.
Para servir, vierte la sopa en tazones agregando los Wonderful Pistachios machacados y los ingredientes deseados. Sirve inmediatamente.

Nota: Esta receta es un pozole suave. Si se deseas más picante, aumenta la cantidad de jalapeños y chiles poblanos al gusto.

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