Literally a hidden gem tucked underneath the Crystal Pavillion's food court on 50th and 3rd Av. Pampano Taqueria was born of the modern mexican restaurant Pampano (part of a chain of mexican restaurants) which is located upstairs from the Taqueria next to Smith and Wollensky. Pampano offers an extensive, high-end and sophisticated menu. The food is extraordinary, but so is it's prices. Which makes Pampano Taqueria a great alternative for us paisanos who are short on cash. Specially during... Read Full Story
In the heart of the meatpacking district, Lotus stands to be the hip, sexy and suave establishment. A pool of lotus' float by the pool as you enter. The decor is simplistic yet elegant and charming with warm dim lights, candles and rich red accents that please the eye. An asian fusion menu greets it's style concious diners, while a DJ plays his tracks at a corner booth. There's not much variety on the menu, but my steak sirloin was cooked to perfection, medium rare as i asked. And the taro... Read Full Story
Dear Food Diary: Strolling around the other day, we were cold and in desperate need of a hot drink. I refused to spend a lovely afternoon inside a Starbucks, so we kept walking, and unexpectantly found this cute little place Sympathy for the Kettle. It was a pleasant surprise, as we walked in, the aroma of the teas danced with our senses. The place is tiny, cozy and adorable, with a distinct personality of its own. We sat down at one of the tiny tables and ordered different pots to share. My... Read Full Story
Everytime I think of Cafe Habana, i get a big smile on my face. Why?... well, four words "Mexican Style GRILLED CORN" !!! Fire roasted smokyness on every grain, generously sprinkled with chili powder and cotija cheese. Flex your muscle and squeeze all the juice out of the slices of lime over your corn, trust me, you'll thank me later. The corn is always sweet, the chili powder slightly spicy, the cheese is starting to melt a lil by now and it's turning creamy, while it's saltyness is brought... Read Full Story
Mexican Tornea Apertura The Mexican FMF Apertura, their main league. Pachuca vs Tigres Watch this match " Pachuca vs Tigres " don't miss this match look on your PC and watch this match live. Match scheduled: dated: 14-11-2009 Time:from 23:00 until 01:00(GMT) Torneo Apertura 2009, Primera Division Futbol Mexicano Read Full Story
Recipe Instructions: 1. Divide and place cheeses on one side if the tortillas. Top with chicken and avocado slices. Fold in half. 2. Place butter in a small saucepan over medium heat. Add herbes de provence and heat until herbs are fragrant. Remove from heat. 3. Brush the herbed butter on one side of the tortillas. Place buttered side down on a skillet over medium-high heat. Brush the other side of the tortillas with butter. Cook until cheese has melted and quesadillas are golden brown... Read Full Story
Recipe Instructions: 1. Place chocolate and milk in a saucepan over medium heat. Stir constantly with a wooden spoon (Molinillo). Continue stirring until the mixture comes to a boil. Remove from heat. 2. Place the flour in a bowl and slowly whisk in ½ cup of the hot chocolate. Whisk until completely smooth. Do not place the hot chocolate in the flour all at once, otherwise the mixture will clump up. 3. Whisk the mixture back into the chocolate and bring to a boil again over high heat... Read Full Story
Recipe Instructions: 1. Remove excess fat from the pork and cut into large chunks. Place in a large stockpot and cover with water. Add onion and half of the garlic to pot and cook over medium heat. Remove foam from the soup as it cooks. Continue cooking over medium heat until meat is almost tender, about 3 hours. 2. Rinse the hominy and place in pot, stirring occasionally. Remove 2 cups broth from the pot and place in a small saucepan. Add guajillo chiles and cook for 20 minutes over medium... Read Full Story
Recipe Instructions: 1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks. 2. Place corn husks in a large container and cover with warm water. Allow to soak for 3 hours... Read Full Story
I've been kicking around the idea of writing a post reviewing some hot-sauce-esque foods. You see, I am a " Chile Head ." How I've decided to do this is to show a crappy cell phone picture of the product, give it heat and taste ratings, and write a little about it including what I think it goes best on. I wanted to be creative with my heat ratings. Maybe nuclear explosions, or the body's physiological response to capsaicin burning the mouth ( or eyeballs and skin if you are foolish in the... Read Full Story
