Tag Archives: Eating

Puerto Rico Restaurant Week Returns!

Puerto Rico Restaurant Week 2016

Diners rejoice!  Puerto Rico Restaurant Week returns for the fifth year in a row.  Starting tomorrow, the best chefs in Puerto Rico will offer exclusive menus at a fixed price.  While some restaurants will tote out some of their best known dishes, others will take this chance to showcase specials filled with whimsy and local ingredients.  Lunch menus include two or three courses for $20.00 and dinner experiences consist of at least three courses for $28 or $38 per person.

The participating restaurants this year include:

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2016 New Orleans Trip Report – Part 2

New Orleans Trip Report

Decatur Street from the Washington Artillery Park & Moonwalk

I have a secret weapon when it comes to recommendations for great New Orleans eats.  A high school classmate went to LSU, fell in love with the city, and decided to stay in the greater NOLA area.  He keeps a Facebook page chronicling his lunch outings: the New Orleans Lunch Journal.  When I asked Beto for lunch suggestions, the first place on his list was Cochon Butcher.  It was the first place we visited the minute we dropped our bags in our downtown hotel.

Mid-Day Eats

Coming straight from Puerto Rico and being greeted by a traditional vejigante mask in this renowned butchery, deli and sandwich shop? Priceless! Read More…

Roast Pumpkin Salad with Romesco Vinaigrette #BarGitano

romesco vinaigrette

A couple of weeks ago, I was invited to taste Bar Gitano’s rejuvenated menu.  Chef Carlos Vázquez has added delicious small plates to the tasca’s already popular dishes – and inspired a salad recipe that would be right at home with them.

Some of Bar Gitano’s new menu items developed by Chef Vázquez include:

  • Veal and pork meatballs braised in sherry with tomatoes, shallots and migas
  • Arugula salad w roasted beets, fried goat cheese nuggets and pistachio and fig jam vinaigrette
  • Brandada de Bacalao: Codfish croquettes with lime aioli
  • Goat cheese pizzeta with romesco, fig jam, truffle oil & arugula
  • Lamb skewers with mint salsa verde and fennel salad
  • Mussels with chorizo in a rich pimenton-wine broth & toasted bread
  • Medjool dates stuffed with Valdeón cheese wrapped in bacon
  • Coconut Cake Gitano with guava mousse and topped with  toasted meringue

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Puerto Rico Restaurant Week is Back!

Puerto Rico Restaurant Week 2015

From May 27 until June 3rd, Puerto Rico will celebrate the fourth Puerto Rico Restaurant Week.  This highly anticipated event will take place from Wednesday, May 27th through Wednesday June 3rd.  As in previous years, restaurants throughout the Island will offer pre-fixe dinner menus for $28 or $38, with options for the appetizer, entrée and dessert. Several restaurants will also offer pre-fixe lunch menus for $20. Participants include more than twenty-five of the best eateries in San Juan, Santurce, Condado, Miramar, Ocean Park, Isla Verde, Hato Rey, Guaynabo and Humacao. Read More…

Great Food Reads: The Cuban Table #CookbookAffair #Giveaway

 

Cookbook Affair Giveaway Series

It’s time for a giveaway!  I am joining dear friends from the culinary blogosphere to celebrate February and Valentine’s Day with the #CookbookAffair giveaway’s series.  Fourteen days, fourteen cookbooks, fourteen great blogs to get to know better!  We have picked some great books to gift lucky readers, and some of the ladies have added extra swag you should check out.  Today we’re into our fourth day of prizes.

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How to Make Mofongo

how to make mofongo

Mofongo is of Puerto Rico’s signature dishes.  It can be found in every corner of the island, from the humblest cafeteria to white tablecloth establishments.  This mash is traditionally prepared with green plantains, garlic, pork cracklings, and olive oil.  Although versions that feature ripe plantain, yuca, breadfruit or some combination of these are becoming more popular, the classic version will always be green plantain.  Plantains were brought over from Africa during the 16th century and were a staple of the slaves’ diet.  The mofongo we know today evolved from fufú, a root vegetable mash also from African origin.

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GF360˚ Top 5 Posts of 2014

top five posts 2014

Un año que viene y otro que se va…

I love putting together the now traditional GF360˚ top 5 new posts of each year.  For starters, it reinforces the kind of writing and experiences I want to continue having and sharing with all of you.  There is a lesson learned for each of these posts.

Drumroll please!  GF360˚ Top 5 posts of 2014 are… Read More…

October is World Vegetarian Month

October World Vegetarian Month

October is World Vegetarian Month!

October was declared World Vegetarian Awareness month by the North American Vegetarian Society in 1977.  The food holiday was adopted by its international counterpart in 1978.  As awareness of the benefits of plant based diets increases, so has the demand for delicious vegetarian and vegan fare. More and more restaurants are including meatless dishes in their menus.

Here are some of my favorite vegetarian and vegan recipes for World Vegetarian Month and beyond.  Feel free to link yours in the comments section.

Breakfast of Champions

Orange cinnamon oatmeal

Orange Cinnamon Oatmeal

Lunch Ideas

tomato mozzarella avocado salad

Tomato, Mozzarella and Avocado Salad

Roasted Asparagus Soup

Quick Veggie Stir Fry

Quick Veggie Stir Fry

Vegetarian Cocktail Hour

Garlic Sherry Mushrooms

Garlic Sherry Mushrooms

Green Bean and Scallion Crostini

Green Green Crostini

 Vegetarian Dinners

Vegan garbanzo stew

My Favorite Chickpea stew

Kale Sofrito Risotto

Kale Sofrito Risotto

Sweet Potatoes Stuffed with Lamb and Eggplant Picadillo

Picture courtesy of Lala López – a fashion and art blogger that should be in your radar!

I have a confession to make.

I live in Puerto Rico and I visited José Enrique’s flagship restaurant at la Placita de Santurce for the first time a month ago.  The restaurant has been operating non stop since 2007.  The lines have not thinned out since then.  It took friends visiting from Boston and the ‘it’s Tuesday, how bad can the wait be’ reasoning to get me to Calle Duffaut. Read More…

Five Lessons: Oliva Dieta Mediterranea

For many home cooks like me, a meal is an opportunity to be inspired. Ingredients we thought we were familiar with take on new shapes, or are paired in combinations that did not seem possible. Recently, I visited Oliva Dieta Mediterranea, the restaurant lodged in the Olive Boutique Hotel in Condado, Puerto Rico. Oliva – as it is often referred to – was acquired by its head chef, Argentine expat Nicolás Gómez. Chef Nico renewed its concept, opting to work directly with farmers and local food producers to bring a menu that’s as much fun for him to prepare as it is for the diner to enjoy.  Additionally, he lowered the prices in many items, making the restaurant more accessible to both locals and tourists. Read More…

Summer Sips at Gallo Negro Santurce

Gallo Negro Santurce - (Pirates) Booty Punch

(Pirates) Booty in Santurce

I’m not one to make a lot of cocktails at home.  Although lately I have been experimenting with simple syrups and homemade sodas, I haven’t developed that knack for mixing sweet, sour, bitter and savory in a glass.  Enjoying cocktails is one of the highlights of many a dinner out these days, especially with the continued mixology boom.  One of the best places to enjoy cocktails with specialty spirits and mixers is Gallo Negro in Santurce, a San Juan neighborhood.  The brainchild of siblings John Mercedes and chef Maria T. Mercedes-Grubb, Gallo Negro opened in 2013 and since then has offered modern takes on American and Caribbean cuisine.  Chef Maria first made waves in the Puerto Rico gastro-scene  in 2011 with the UDC – Underground Dining Club, one for the island’s first pop up restaurants.

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Puerto Rico Restaurant Week 2014

Puerto Rico Restaurant Week 2014

Foodies in the island, rejoice!  For the third consecutive year, Puerto Rico Restaurant Week will take over some of the best restaurants in San Juan.  In addition to their regular menu offerings, the participating restaurants will offer pre-fixe dinner menus for $28 or $38 with options for the appetizer, entrée and dessert.  For the first time – and especially exciting for me, now that I’m back working in the metro area – several venues will also offer pre-fixe lunch menus for $14 or $19.  Close your kitchens from Wednesday, May 14th to Tuesday, May 20th!

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GF360° Top 5 Posts of 2013

GF360° Top 5 Posts of 2013

I am a statistics nerd… putting together this recap of the most viewed posts of 2013 was fun and eye-opening.  Puerto Rican flavors, both and and out of my kitchen, keep bringing friends, family and the curious into Great Food 360°!  Without further ado, here are GF360­° Top 5 Posts of 2013.

Gracias, gracias, gracias!

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Seattle Trip Report 2013: Seafood and Sips

2013 Seattle Trip Report: View from the Space Needle

Has a full month really gone by already?  Four weeks ago, I was eating, mingling, and seeing my way through Seattle, WA.    I am missing the delightful company of my fellow food bloggers, the comfortable fall temperatures, and yes, the seafood.  Seattle and the Pacific Northwest are brimming with fresh, delicious seafood caught locally and mostly sustainably. Read More…

The Herbfarm in Woodinville, WA

A section of the Herb Farm's edible garden

“What was Paradise? But a garden, an orchard of trees, and herbs, full of pleasure, and nothing there but delights”
-William Lawson

Eduardo and I capped our trip to the US Pacific Northwest/Canadian Southwest with a meal for the ages.  We visited The Herbfarm in Woodinville, WA on our last night in the greater Seattle area.  The Herbfarm is considered one of the US premiere “destination restaurants”. While wine tasting in Woodinville after IFBC 2013 wrapped up, we stopped to check out the restaurant and the grounds of the adjoining Willows Lodge.  We were already curious about the restaurant based on the multiple accolades we had read about: AAA five diamond rating, National Geographic Traveler, and multiple ‘best in Seattle’ lists.  After sleeping on our decision for a day, we called and made our reservations/deposit for the Indian Summer nine-course dinner.  The menu for this meal was inspired by the shoulder/harvest season between summer and fall.
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