Friday, July 1, 2011
Papi's Place gets into Summer mode!
We guess that by now you have figured out that something is definitely going on with Papi's Place. Well, you are right! The heat made us do it! And we are not talking about the Miami Heat. Come try our new menu with lighter fare and cool atmosphere. Come try our new sandwiches, salads, burritos, wraps, and so much more.
Monday, June 20, 2011
Papi's Place Pokemon Tournament!
| Time | Sunday, July 3 · 11:00am - 8:00pm |
|---|---|
| Location | Plazamerica Mall 7500 Bellaire Blvd Houston, Texas |
| Created By | Papi's Place |
| More Info | This will be a Non-Sanctioned Pokemon Tournament. Tournament ruling: Use only HGSS and Up. The tournament will be held at Plazamerica Mall's Moon Room (Community Center). Tournament is free to Enter. |
Saturday, June 4, 2011
Papi's Place is now an official Pokemon League!
Attention card gamers! Papi's Place is now an official Pokemon League! So come on by for food, fun, and prizes! Members who join the Papi's Place Pokemon League get 20% off the main entrees offered in our menu!
League hours are Monday-Friday 2pm to 6pm.
Ask for Frank, our League organizer!
League hours are Monday-Friday 2pm to 6pm.
Ask for Frank, our League organizer!
Tuesday, May 31, 2011
Chicken Fried Steak Pride
The "Featured Specials" section of the Houston Press edition for this week will have the following ad from Papi's Place...
Chicken Fried Steak Pride
We think we have the best
Beef, Chicken, or Pork
We want your opinion!
Buy 1 Get 1 Free CFS
details and restrictions at
www.PapisPlace.com
Most countries have some version of a Chicken Fried Steak. In Latin America, we usually refer to it as a MILANESA. The breading may vary from place to place, some come come with sauces, some don't, some are thicker, some are thinner, bigger or smaller, made from beef or not, but in the end, they all are a chicken fried something or other.
At Papi's Place, we ran a beef MILANESA special a few months ago, and people liked it so much, we decided to put it on the menu. Then they asked us if we could do the chicken MILANESA, so we added that to the menu too. And one day we decided to try a pork steak and we loved it. It is actually our favorite. So now we have three Chicken Fried Steaks / Milanesas on our menu.
We have gained some weight trying to perfect our Chicken Fried Steaks, so we thought we would pass the torch and try to get other people's opinion. To show our appreciation in exchange for your opinion we are offering a Buy 1 Get 1 Free coupon on The Houston Press "Featured Specials" section this week. You can use this coupon for any of our Chicken Fried Steaks, beef, chicken, or pork.
Restrictions: This offer is for a limited time only. The offer expires on June 30, 2011. You need to bring copy of the ad from The Houston Press. We would appreciate if you took the time to fill out a quick feedback form. It can be anonymous or you can give us your email to include you in our mailing list to receive coupons and specials from Papi's Place.
For any questions regarding this offer, please contact us at (281) 690-1636.
Saturday, May 21, 2011
Wednesday, May 11, 2011
Passport to Spain at Central Market
Guilty! Yes, we are. We closed Papi's Place early today so we could all enjoy the opening night for Central Market's Passport to Spain event. How could we not go? Ramon Martinez, head chef at Jaleo in Washington, D.C., and a paella expert, was going to be there demonstrating his art. It was a wonderful evening. And Ramon and his right hand Angel were the best. They answered questions, shared their paella knowledge with all who asked, and cooked a variety of paellas that were one better than the other. Our favorite: the vegetarian paella! Yes, for those purists out there, this may not win your vote, but for those of us who love to experiment with food, it was a fresh perspective that won ours. Congratulations to Central Market for bringing a bit of Spain to Houston.
Thursday, March 3, 2011
Come Play at Papi's Place!
We are looking for players of:
Domino, Chess, Backgammon, Go/Weiqui/Baduk, Canasta, Mahjong, Rummy, Yu-gi-oh!, Pokemon, Magic the Gathering and more for competitions and tournaments.
For more information contact Frank at papisplace@yahoo.com
Domino, Chess, Backgammon, Go/Weiqui/Baduk, Canasta, Mahjong, Rummy, Yu-gi-oh!, Pokemon, Magic the Gathering and more for competitions and tournaments.
For more information contact Frank at papisplace@yahoo.com
Sunday, February 27, 2011
Sunday, January 9, 2011
Opening Soon in Houston!
If you crave that Cuban sandwich you had on your weekend getaway to Miami, or that seafood paella and caldo Gallego from your college trip to Spain, come to Papi's Place.
An Argentine savory empanada or that mofongo that Guy Fieri was raving about? The Cuban frita? The Colombian bandeja paisa? The guava rum raisin bread pudding? All in one place! Only at Papi's Place.
Do you feel like playing a game of dominoes while enjoying crispy tostones, hot sauce, and a cold beer? A game of chess while sipping Concha y Toro or Mendoza wine? What about a Mallorca pastry and cafe con leche while playing checkers?
It's all happening at Papi's Place!
Join our blog and sign up for our mailing list to get our daily specials, offers and discounts, entertainment and game schedules, and the opportunity to enter our weekly Free Entree Every Day for a Week drawing.
Buen provecho!
An Argentine savory empanada or that mofongo that Guy Fieri was raving about? The Cuban frita? The Colombian bandeja paisa? The guava rum raisin bread pudding? All in one place! Only at Papi's Place.
Do you feel like playing a game of dominoes while enjoying crispy tostones, hot sauce, and a cold beer? A game of chess while sipping Concha y Toro or Mendoza wine? What about a Mallorca pastry and cafe con leche while playing checkers?
It's all happening at Papi's Place!
Join our blog and sign up for our mailing list to get our daily specials, offers and discounts, entertainment and game schedules, and the opportunity to enter our weekly Free Entree Every Day for a Week drawing.
Buen provecho!
Panama
Panama has its own unique and rich cuisine. As a land bridge between two continents, Panama possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Panamanian cuisine is a unique mix of African, Spanish, Native American cooking and dishes, reflecting its diverse population. Typical foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors. Culantro is a common seasoning, used, for example, in sancocho. Common ingredients are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, and seafood such as corvina, shrimp, and lobster.
http://en.wikipedia.org/wiki/Panamanian_cuisine
http://en.wikipedia.org/wiki/Panamanian_cuisine
Uruguay
The cuisine of Uruguay is traditionally based on its European roots, in particular, Mediterranean food from Italy, Spain, Portugal and France, but also from countries such as Germany and Britain, along with African and indigenous mixtures. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores. The alfajores are shortbread cookies sandwiched together with Dulce de Leche or a fruit paste. Dulce de Leche is used also in flan con Dulce de Leche. The national drink is the Grappamiel. Grappamiel is an alcoholic drink which is very popular in rural areas. It is made with alcohol and honey. It is often consumed in the cold mornings of autumn and winter to warm up the body.
A traditional drink, is an infusion called mate. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a Bombilla.
http://en.wikipedia.org/wiki/Uruguayan_cuisine
A traditional drink, is an infusion called mate. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a Bombilla.
http://en.wikipedia.org/wiki/Uruguayan_cuisine
Bolivia
Bolivian cuisine stems mainly from the combination of Spanish cuisine with traditional native Bolivian ingredients, with later influences from Germans, Italians, Basques, Croats, Russians, Poles, due to the arrival of immigrants from those countries. The three traditional staples of Bolivian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat, such as beef, pork and chicken.
http://en.wikipedia.org/wiki/Bolivian_cuisine
http://en.wikipedia.org/wiki/Bolivian_cuisine
El Salvador
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Maya, Lenca, and Pipil people. Many of the dishes are made with maize (corn).
El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans, and/or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach.
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The Yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey submarines. The turkey is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with turkey, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.
http://en.wikipedia.org/wiki/Salvadoran_cuisine
El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans, and/or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach.
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The Yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey submarines. The turkey is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with turkey, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.
http://en.wikipedia.org/wiki/Salvadoran_cuisine
Dominican Republic
The cuisine of the Dominican Republic is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
Breakfast can consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. Cheese is another popular accompaniment.
As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag") consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad.
http://en.wikipedia.org/wiki/Cuisine_of_the_Dominican_Republic
Breakfast can consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. Cheese is another popular accompaniment.
As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag") consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad.
http://en.wikipedia.org/wiki/Cuisine_of_the_Dominican_Republic
Ecuador
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of carbohydrate-rich foods, especially rice, corn and potatoes. A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, unripe plantains fried in oil, mashed up and then refried, llapingachos, a pan seared potato ball, and seco de chivo, a type of stew made from goat. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato.
http://en.wikipedia.org/wiki/Ecuadorian_cuisine
http://en.wikipedia.org/wiki/Ecuadorian_cuisine
Chile
Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other European cuisines, particularly from Germany, Italy, Croatia, France and the Middle East. The food tradition and recipes in Chile stand out due to the varieties in flavors and colors. The country's long coastline and the Chilean peoples' relationship with the sea adds an immense array of ocean products to the variety of the food in Chile. The country's waters are home to unique species of fish and shellfish such as the Chilean sea bass, loco and picoroco. In addition, many Chilean recipes are enhanced and accompanied by wine, owing to the fact that Chile is one of the world's largest producers of wine. The country's immense geographical diversity allows for a wide range of crops and fruits to be present in Chilean food.
http://en.wikipedia.org/wiki/Chilean_cuisine
http://en.wikipedia.org/wiki/Chilean_cuisine
Venezuela
Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another; however, its cuisine, traditional as well as modern, has strong ties to its European ancestry (Italian, Spanish, Portuguese, and French) as well as a blend of African and Native American traditions. The most common foods by region can be broadly classified as follows:
http://en.wikipedia.org/wiki/Venezuelan_cuisine
- Eastern states (Oriente), south eastern-states (Guayana) and northern states (Caribe): a wide gamut of fresh and saltwater fish, seafood and crustaceans; tubers such as potato and yam; cereals such as corn, rice and pasta (where Venezuelans are number two in the world after Italy); beef; fresh vegetables and fruit (lettuce, tomatoes, plantains).
- Western states (occidente): common meats include goat (usually prepared with tomato) and rabbit ; extensive use of plantain and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisine.
- Central region: mainly poultry, beef, pork, fish (stewed or boiled), pasta (a predominant staple), rice, and salads. Influence from Europe (Italy in particular) as well as from other Venezuelan regions is readily noticeable.
- Llanos: beef and game (deer, chigüire, lapa, morrocoy, etc.), mostly grilled or roasted; corn (in the form of cachapas), several sorts of soft, white cheese (guayanés, de mano, crineja, etc.) and other milk derivates.
- Andean region: potatoes and other tubers, wheat; beef, lamb and chicken; not much fish as the region doesn't have a coastal line, with no exception to trout, which is raised on fish farms. Dishes show European and native Andean peoples' influences.
http://en.wikipedia.org/wiki/Venezuelan_cuisine
Brazil
Brazilian cuisine, like Brazil itself, varies greatly by region. The natural crops available in each region add to their singularity.
Root vegetables such as cassava (locally known as mandioca, aipim, or macaxeira), yams, and peanuts[citation needed], and fruits like açaí, cupuaçu, mango, papaya, guava, orange, passionfruit, pineapple, and hog plum are among the local ingredients used in cooking. Brazilian pine nuts called pinhão grow in a tree that is abundant in the southern part of Brazil, and are a popular national snack, as well as a lucrative export. Rice and beans are an extremely common dish, as are fish, beef and pork.
Some typical dishes are caruru, which consists of okra, onion, dried shrimp and toasted nuts (peanuts and/or cashews) cooked with palm oil until a spread-like consistency is reached; feijoada, a simmered bean-and-meat dish; tutu de feijão, a paste of beans and cassava flour; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic topped with cilantro; and chouriço, a mildly spicy sausage. Salgadinhos, cheese buns, pastéis and coxinha are common finger foods, while cuscuz branco, milled tapioca, is a popular dessert. Brazil is also known for cachaça, a popular native liquor used in the CaipirẶramic pans.
The European immigrants (primarily from Germany, Italy, Poland and Portugal) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement.[citation needed] Lasagna and other pasta dishes are also very popular.
http://en.wikipedia.org/wiki/Brazilian_cuisine
Root vegetables such as cassava (locally known as mandioca, aipim, or macaxeira), yams, and peanuts[citation needed], and fruits like açaí, cupuaçu, mango, papaya, guava, orange, passionfruit, pineapple, and hog plum are among the local ingredients used in cooking. Brazilian pine nuts called pinhão grow in a tree that is abundant in the southern part of Brazil, and are a popular national snack, as well as a lucrative export. Rice and beans are an extremely common dish, as are fish, beef and pork.
Some typical dishes are caruru, which consists of okra, onion, dried shrimp and toasted nuts (peanuts and/or cashews) cooked with palm oil until a spread-like consistency is reached; feijoada, a simmered bean-and-meat dish; tutu de feijão, a paste of beans and cassava flour; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic topped with cilantro; and chouriço, a mildly spicy sausage. Salgadinhos, cheese buns, pastéis and coxinha are common finger foods, while cuscuz branco, milled tapioca, is a popular dessert. Brazil is also known for cachaça, a popular native liquor used in the CaipirẶramic pans.
The European immigrants (primarily from Germany, Italy, Poland and Portugal) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement.[citation needed] Lasagna and other pasta dishes are also very popular.
http://en.wikipedia.org/wiki/Brazilian_cuisine
Argentina
The cuisine of Argentina is distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines while the cuisine of the Argentine Northwest has more elements of Andean cuisine.
Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Historically, Argentine annual consumption of beef averaged 100 kg (220 lbs) per capita,[1] approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007.[2] Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.
Besides some regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.
While certain foods can be found in all corners of the country (Asado, or barbecued meat; dulce de leche; empanadas; and yerba mate; in addition to all sorts of Italian, Spanish, and French dishes) one can map out four broad culinary regions based on major trends.
http://en.wikipedia.org/wiki/Argentine_cuisine
Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Historically, Argentine annual consumption of beef averaged 100 kg (220 lbs) per capita,[1] approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007.[2] Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.
Besides some regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.
While certain foods can be found in all corners of the country (Asado, or barbecued meat; dulce de leche; empanadas; and yerba mate; in addition to all sorts of Italian, Spanish, and French dishes) one can map out four broad culinary regions based on major trends.
http://en.wikipedia.org/wiki/Argentine_cuisine
Cuba
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them [1].
As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and Dutch, from the French colonists that came to Cuba from Haiti[1]. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is the fact that Cuba is in a tropical climate. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals[2].
A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, "Congri", or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”[3][4]. A main course (mainly pork or beef), some sort of vianda (not to be confused with the French viande which stands for "meat", this term encompasses several types of tubers, such as yuca, malanga, and potato, as well as plantains, unripe bananas and even corn), a salad (usually simply composed of tomato, lettuce and avocado, though cucumber, carrots, cabbage and radish are not uncommon). Curiously, typical criollo meals largely ignore fruit, except ripe plantains, which are usually consumed together with the rice and beans. Tropical fruit could be served, however, depending on each family's preferences. Usually, all dishes are brought together to the table at once, except maybe for desserts.
Rice and beans are a culinary element found throughout Cuba, although it varies by region. In the eastern part of the island, "arroz congri oriental" is the predominant rice and bean dish. White rice and red kidney beans are cooked together with a sofrito and then baked in the oven. The same procedure is used for the above mentioned Congri (also known by the terms Arroz Moro and Moros y Cristianos - literally "Moors and Christians") which instead uses black beans. Although the process of preparing the black bean soup contains basics (onion, garlic, bay leaf, salt) each region has their tradition of preparing it.
Meat, when available on ration book is usually served in light sauces. The most popular sauce, used to accompany not only roasted pork, but also the viandas, is Mojo or Mojito (not to be confused with the Mojito cocktail), made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice. The origin of Cuban mojo comes from the mojo sauces of the Canary Islands. Cuban mojo is made with different ingredients, but the same idea and technique is used from the Canary Islands. Of course with so many Canary Islander immigrants in Cuba, the Canary Islander influence was strong. Ropa vieja is shredded beef dish (usually shank) simmered in tomato-based criollo sauce until it falls apart. ropa vieja is the Spanish name meaning "old clothes", in which the dish gets its name from the shredded meat resembling "old clothes". Ropa vieja is also from the Canary Islands, as is many of the origins of Cuban food. Boliche is a beef roast, stuffed with chorizo sausage and hard boiled eggs.
Equally popular are tamales, although not exactly similar to its Mexican counterpart. Made with corn flour, shortening and pieces of pork meat, tamales are wrapped in corn leaves and tied, boiled in salted water and served in a number of different ways. Tamales en cazuela is almost the same recipe, although it does not require the lengthy process of packing the tamales in the corn leaves before cooking, but rather is directly cooked in the pot. Tamales as well as Black Bean soup, are among the few indigenous foods that have remained part of the modern Cuban cuisine.
Stews and soups are common. These are usually consumed along with white rice or gofio (a type of corn flour, also from the Canary Islands), or eaten alone. Corn stew, corn soup (guiso), caldosa (a soup made with a variety of tubers and meats), are popular dishes as well. Also common when available are the popular white bean Spanish stews, such as Caldo Gallego (Galician Stew), Fabada Asturiana (Asturian Stew) and Cocido de Garbanzos (Chickpea Stew).
http://en.wikipedia.org/wiki/Cuban_cuisine
As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and Dutch, from the French colonists that came to Cuba from Haiti[1]. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is the fact that Cuba is in a tropical climate. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals[2].
A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, "Congri", or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”[3][4]. A main course (mainly pork or beef), some sort of vianda (not to be confused with the French viande which stands for "meat", this term encompasses several types of tubers, such as yuca, malanga, and potato, as well as plantains, unripe bananas and even corn), a salad (usually simply composed of tomato, lettuce and avocado, though cucumber, carrots, cabbage and radish are not uncommon). Curiously, typical criollo meals largely ignore fruit, except ripe plantains, which are usually consumed together with the rice and beans. Tropical fruit could be served, however, depending on each family's preferences. Usually, all dishes are brought together to the table at once, except maybe for desserts.
Rice and beans are a culinary element found throughout Cuba, although it varies by region. In the eastern part of the island, "arroz congri oriental" is the predominant rice and bean dish. White rice and red kidney beans are cooked together with a sofrito and then baked in the oven. The same procedure is used for the above mentioned Congri (also known by the terms Arroz Moro and Moros y Cristianos - literally "Moors and Christians") which instead uses black beans. Although the process of preparing the black bean soup contains basics (onion, garlic, bay leaf, salt) each region has their tradition of preparing it.
Meat, when available on ration book is usually served in light sauces. The most popular sauce, used to accompany not only roasted pork, but also the viandas, is Mojo or Mojito (not to be confused with the Mojito cocktail), made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice. The origin of Cuban mojo comes from the mojo sauces of the Canary Islands. Cuban mojo is made with different ingredients, but the same idea and technique is used from the Canary Islands. Of course with so many Canary Islander immigrants in Cuba, the Canary Islander influence was strong. Ropa vieja is shredded beef dish (usually shank) simmered in tomato-based criollo sauce until it falls apart. ropa vieja is the Spanish name meaning "old clothes", in which the dish gets its name from the shredded meat resembling "old clothes". Ropa vieja is also from the Canary Islands, as is many of the origins of Cuban food. Boliche is a beef roast, stuffed with chorizo sausage and hard boiled eggs.
Equally popular are tamales, although not exactly similar to its Mexican counterpart. Made with corn flour, shortening and pieces of pork meat, tamales are wrapped in corn leaves and tied, boiled in salted water and served in a number of different ways. Tamales en cazuela is almost the same recipe, although it does not require the lengthy process of packing the tamales in the corn leaves before cooking, but rather is directly cooked in the pot. Tamales as well as Black Bean soup, are among the few indigenous foods that have remained part of the modern Cuban cuisine.
Stews and soups are common. These are usually consumed along with white rice or gofio (a type of corn flour, also from the Canary Islands), or eaten alone. Corn stew, corn soup (guiso), caldosa (a soup made with a variety of tubers and meats), are popular dishes as well. Also common when available are the popular white bean Spanish stews, such as Caldo Gallego (Galician Stew), Fabada Asturiana (Asturian Stew) and Cocido de Garbanzos (Chickpea Stew).
http://en.wikipedia.org/wiki/Cuban_cuisine
Nicaragua
The Cuisine of Nicaragua is as diverse as its inhabitants. It is a mixture of indigenous and Spanish/Creole food. When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine.[1] Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut.
http://en.wikipedia.org/wiki/Nicaraguan_cuisine
http://en.wikipedia.org/wiki/Nicaraguan_cuisine
Peru
Peruvian cuisine stems mainly from the combination of Spanish and Indigenous cuisines with traditional native Peruvian ingredients, and with later influences from the cuisines of China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. Due to a lack of ingredients from their home regions in Peru, these immigrants modified their traditional cuisine using items native to Peru and those which had been introduced by the Spanish during the colonial period. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinoa, kiwicha, chili peppers and several roots and tubers, which had been tossed aside for European products since Colonial times, have seen a resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops and culinary techniques.
http://en.wikipedia.org/wiki/Peruvian_cuisine
http://en.wikipedia.org/wiki/Peruvian_cuisine
Puerto Rico
The cuisine of Puerto Rico has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.
http://en.wikipedia.org/wiki/Puerto_Rican_cuisine
http://en.wikipedia.org/wiki/Puerto_Rican_cuisine
Colombia
Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombians typically eat three meals a day: a light breakfast, a large lunch between 12-2, and a light dinner. Colombian coffee is well known for its high standards in taste compared to others.
http://en.wikipedia.org/wiki/Colombian_cuisine
http://en.wikipedia.org/wiki/Colombian_cuisine
Wednesday, January 5, 2011
Latin American Cuisine
Wikipedia, everyone's favorite encyclopedia these days, states that Latin American Cuisine is "a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a very diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land."
Depending on your approach, Latin America could be formed by the countries from Central and South America and the Caribbean that share a Romance language background, those derived from Latin, or those countries with a cultural background of colonialism, or simply countries that are south of the United States. Whatever your approach, one thing is for sure, Latin American Cuisine is a never ending source of surprising flavors.
Culinary history shows a blend of classic European cuisine and New World resources and cooking methods that result in
http://en.wikipedia.org/wiki/Latin_American_cuisine
Depending on your approach, Latin America could be formed by the countries from Central and South America and the Caribbean that share a Romance language background, those derived from Latin, or those countries with a cultural background of colonialism, or simply countries that are south of the United States. Whatever your approach, one thing is for sure, Latin American Cuisine is a never ending source of surprising flavors.
Culinary history shows a blend of classic European cuisine and New World resources and cooking methods that result in
http://en.wikipedia.org/wiki/Latin_American_cuisine
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