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
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