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Posts tagged ‘Alex Garcia’

So Much To Do

After the relative quiet of the last few months, it seems like everyone is ready to celebrate the arrival of summer or at least have a glass of Rioja.  From now until May 27th, 25 restaurants in both New York and Chicago will be offering special lunch and dinner menus for Rioja Restaurant Week.  Lately it feels like restaurant week year around but it’s definitely worth visiting one, or two or three…Click here for a list of participating restaurants. Read more


I’ve had waxy brown yucas on my counter for a couple of weeks.  There were so many things that I wanted to make with them – salads, empanadas, croquetas – that I ended up doing nothing at all.  My absolute favorite way of eating yuca is on Christmas day, standing around my aunt’s kitchen while she fries up perfectly golden batches of fries using the boiled yuca left over from Noche Buena.  Dipped in garlic aioli, it’s impossible to let it cool long enough before diving in, but worth the burn.  With Christmas months away, I flipped through a few books to see how I wanted to use the increasingly reproachful yuca I’d been putting off.  That’s when I found Alex Garcia’s recipe for yucassoise from In a Cuban Kitchen.  There is nothing suave about barklike, starchy yuca so I loved the idea of transforming it into a smooth, cold soup. Read more

Creole Time

I love camarones enchilados or creole-style shrimp.  Growing up, it was the perfect every day dish thrown together at the last minute.  On a good day, we had it with fluffy white race and maduros.  On a rushed day, frozen shrimp and Cuban crackers.  It was one of the first things I’d tried to make on my own, but there was always something missing. I looked at a few different versions pulling different elements from each.  What really made the difference though was Alex Garcia’s recommendation from In a Cuban Kitchen to add the shrimp at the very end, allowing the flavors in the sauce to develop without over cooking the shrimp.  Spicy but sweet and well worth the time.

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