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Archive for January, 2010

Cuban Mojito – Miami Food tours – Mojito Preparation

Posted: Friday, January 8th, 2010

mojito drink The Mojito is a popular Cuban cocktail, composed of rum, sugar (or sugar cane juice), lime, mint and sparkling water.

The invention of the Mojito drink is commonly related to the Cuban restaurant “La Bodeguita del Medio” during the period in which dry law was enforced in America, and therefore, whoever wanted to drink alcoholic beverages legally had to go to Cuba.

Many Americans used to drink a similar cocktail but made of Bourbon. Since that spirit was not available in the Caribbean, it was replaced by white rum. Originally, a part of tequila was added, and is still served this way in some places in Mexico.

The traditional Cuban drink is the Mojito. The predecessor drink was “El Draque” but differed from the mojito since it had cane liquor instead of rum.

Hemingway was the in charge of making this drink popular worldwide, as well as daikiris, since he used to drink his mojitos in bars like Floridita in Cuba and La Bodeguita del Medio. In Floridita there is still a plate honoring him.

Traditional Mojito recipe

Ingredients:

1/2 lime juice
Rum – it is recommended to use Havana white rum or Baccardi.
1 or 2 teaspoons of sugar
6 sprigs of mint
Ice
Soda, sparkling or tonic water

Mojito Preparation

There are different options to prepare the Mojito, the following is a recommended method.

Use a glass, preferably a short wide one. Put the mint leaves inside. Add the sugar and crush with a muddler, let it soak for a few minutes.

It is really important to mash gently the mint leaves to release the scent for the distinctive fresh taste of this cocktail. This is one of the best kept secrets of mojito.

Crush ice and put it in the glass.
Add rum and mix with the ice.
Fill to rim with lime juice and sparkling water, and stir.

For achieving a traditional Cuban Mojito appearance, garnish the cocktail with mint leaves and serve it with a straw.

On a side note, we take to try the best Cuban Mojito in town! on our Miami Food Tours

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Ajiaco – The Great Cuban Soup – Ajiaco Recipe

Posted: Friday, January 8th, 2010

ajiaco soup recipe

Ajiaco is the name given to several cooking varieties of the Latin American intertropical region which have aji (chilies) as one of its components. Basically, Ajiaco is a spicy and thick sauce. When several ingredients such as legumes and cubes of meat are added, Ajiaco becomes a stew.

Ajiaco is a symbol of Cuban cuisine and it is made of sweet potato, yucca root, plantains, corn and meat (cow or pork). It is required lots of stocks, with lemon juice and chili.

Nowadays, the creole ajiaco is preserved in some provinces of Cuba as in Camagüey. In some others, the recipe adds or subtracts some ingredients.

Ingredients: 12 portions

Meat:

1/2 chicken
1 pound mince
1 pound pork meat
1 pound pork loin
8 liters of water

Meal:

2 corncobs

1/2 pound of yellow malanga
1 pound yucca root
1 pound sweet potato
1/2 pound white malanga
2 sour oranges
1 pumpkin

Sofrito:

2 tablespoons of oil or spread butter.
1 onion
2 cloves of garlic

1 pepper
1 cup of tomato purée

2 tablespoons oregano
3 teaspoons salt
7 bay leafs

3 egg whites

Ajiaco Preparation

In a large casserole put together the chicken, water and bay leafs until it is boiling. When it has softened, take out the chicken and chop it in cubes. Prepare dough made of mince, egg whites, tomato, and salt, place it in a saucepan where you will have later the Ajiaco. Add carefully the chicken stock and let it cook on medium flame until it boils slightly. Then, lower the flame to the minimum and let is cook for 1 to 2 hours approximately. While you start preparing the stock, begin making the sofrito (by adding chopped pork pieces, chicken and spices), the meals should be peeled and chopped into medium size cubes, some may be added according to the texture and consistency in a saucepan with vegetables stock and pork loin.

Once the stock is ready, strain it and put it on the flame again to add the sofrito and meals already cooked. Leave it for at least 20-30 minutes.

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Cafe Bustelo Cuban Coffee

Posted: Sunday, January 3rd, 2010

: Cuban Coffee

I have been a Starbucks follower for as long as I can remember. Not because I think Starbucks has the best coffee, but because I found it so convenient to grab a cup in the morning before going to work. Plus the day I discovered that you do not even have to get out of your car to get your morning dose, I was sold – and so for literally years (or since I have been in Miami – 2002), I have been doing that lazy but oh so good morning routine.

My husband has been telling me for years that buying a cup of coffee for $5 (yep, I had the double shot large cappuccino) which came to be about $4.45 (that to me is $5) – anyways, he has been telling me that is an indulgence that altough I deserve it, I could be spending in possibly a good brunch every Sunday? He is right and so I started my quest for that perfect cup of coffee in the morning which was not an easy task.

For a coffee drinker who is used to their habits, making a change was quite a challenge, it felt like I was leaving one religion and I was under the quest for the next savior. And so I tried my options at home.

First, I got the roasted Starbucks house coffee, came home and used the this tiny french press coffee pot, but I was so disappointed! It had no body and it was so light – a total disappointment. I was not able to get the rush, that intense rush I like so much about coffee in the mornings (I know, it is bad, but that is another post). I like coffee – or need it – too much these days.

Then I remembered the colada (Cuban tradition – 4-6 shots of cafecito served in a large cup along with small demitasse glasses), and remembered about seeing around Miami the name of Cafe Bustelo. And so I ran to publix (chain supermarket, I know sad, I usually try to avoid anything that reminds me of a chain), but got into my car and drive to the closest one and grab a pack of cafe Bustelo hoping for the best. Just to give you an idea, a pack of their roasted coffee is about $3.50 and it last me for about a week.

And I will walk you through the steps of making what I call the perfect cup of coffee, one that I am hooked now, so proudly hooked as I now save $30 a week.

When I open the package, the smell is so strong and so sweet, it is quite amazing this heavenly smell comes out of a $3.5 pack.

roasted Bustelo Coffee

Then I add two big spoons to the french press coffee pot (see the bubbles on the top?). Usually for Italian coffee bubbles is a bad sign (if you know coffee you know what I mean), but although this is not a good sign, I kept my process till the last step, I just did not want to give up in the middle.

Bustelo coffee in french press pot

Now, I pour the coffee into my favorite mug – nice looking coffee at this point

Bustelo coffee

Then I add milk for a perfect cafe con leche. Well my cafe con leche is a bit different than the regular cafe con leche because I do not heat up the milk (no time, too complicated), I just grab some organic milk and pour about 1/5 of a cup. The coffee remains hot with that amount of milk, still I get the cut with the milk which makes the cafe con leche a bit more morning friendly.

cafe con leche

So, there it is. I no longer got to Starbucks, I save my morning fortune to enjoy a nice brunch on Sundays, and I do not have to wait in line nor I have to deal opinionated baristas =) cheers! – Gracielita

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Yuca or Cassava – Food with Formidable Properties

Posted: Saturday, January 2nd, 2010

yuca

Yucca (also known as cassava) is a food with formidable properties that nurtures more than 500 million people around the world.

Yucca is the name of a shrub of the Euphorbiaceae family, which has tuber roots. These tubers are for consumption and should be cooked, they are the base of basic nutrition for millions of people in the American, Asian and African continents.

The shape is elongate; the skin is dark brown, of woody aspect and with white pulp. Though there are Manihot Utilisima or sweet cassava and Manihot Esculenta from which derivates tapioca. Other names for Yucca are: mandioca, maniot, manioc, pari, quivá, cui, yuca brava, yuca amarga, cassava, etc.

Nutritional facts of Yucca

Yucca is a rich in carbohydrates (85 %) and low in fat and proteins. It is a digestive food and contributes moderately vitamins of Group B, potassium, magnesium, calcium, iron and vitamin C.

Yucca common preparations

One of the most common ways to eat Yucca is in flour form, obtained grating Yucca and washing and toasting it slightly. In Brazil, this flour (farinha di mandioca) is used to make thin tortillas called Pan de mandioca.
It is also possible to make bread –called Cazabe- with the flour. Tapioca is a grit made of Yucca.

As many basic foods, the possibilities of cooking are many: bread (Cazabe), puddings, purée, sauces, rolls, beverages (yaraque, cachirí), cakes, etc made with many regional varieties. In countries as Brazil and Colombia, aperitifs and snacks (chips) made of yucca are really popular.

Some African governments, as Ghana, achieved the goal of boosting the growth, feed millions of people and reduce the dependency on imported grains as such as wheat or rice.

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El Gran Inka Grill Restaurant in North Miami

Posted: Saturday, January 2nd, 2010

Peruvian food? It must be good

miami food blogger This is the first thing I think when you I hear Peruvian cuisine because I heard that they cook the best seafood in the world. So every time someone says “let’s do Peruvian” I am up for the journey. We head to the El Gran Inka Grill in North Miami – not too much expectations (I try to keep expectations at a low level so I do not rapidly get disappointed).

As soon as we walk into El Gran Inka I can feel there is care put into the place. I feel at ease when restaurants get the proper lightning settings for diner time. I always wonder if other people care for this – as for me – ambiance has a lot to do with low voltage lighting at the right color tone. I believe El Gran Inka wants to create a dramatic effect and they definitely achieved it through the subtle use of light.

We are quickly seated at a table and a gracious waiter came to the table right away (nice). We get an introduction of the place and the time needed to look at the menu. (Now, I have to mention something, I take photos because I write for this blog – the waiter became very curious but instead of approaching me friendly when I was taking a photo of the dish below, he said “are you planning to open a restaurant?” – please note he did not say this in a friendly manner, he was actually kind of upset – ok, I get it, from now on I will present myself, mention that I write for miamiculinarytours.com and ask if I can take pictures. The reason why I don’t say anything is because I do not want to grab attention to myself and my partner, but I have been having not many good experiences, at this point, I will always say “I am a food blogger, can I take a picture of the food I order?”

Inka restaurant in North Miami

Roasted corn is served at the table as soon as you site down. My first thought was “this will be hard to chew” – but it was roasted to perfection! Crunchy, salty, and not hard at all.

Inka restaurant in Miami

ceviche from inka restaurant in north miami

Dish: Fish Ceviche classic – Timeless fish ceviche marinated lime juice, garlic and peruvian chili garnished with red onions, sweet potatoes and peruvian “choclo” corn
Price: $14.95
Worth the price: absolutely

This was a great deal for the price. What I enjoyed the most about it was the discovery process because it was served with layers to be discovered. Take for example, the purple sauce on top of the fish, you really were not able to see it if you do not take the red onions, but you definitely were able to test that sauce which was made with olives. The three sauces on the side were quite spicy but very tasty. The only thing I would tone down on this dish is the red onion, in my opinion it was a little bit too much onions.

The sweet potatoes added a contrast with the saltiness of the dish. It was a smooth sweet potato puree, not at all chunky, just the way I like it. I have to give it to the Grank Inka restaurant, this dish is both a visual statement as well as flavorful.

Rolls at Inka Grill Restaurant in North Miami

Dish: Crunchy Inca Roll crunchy breaded and deep fried seabass roll, filled with shrimp and avocado served with sweet & sour eel sauce and citrus ceviche sauce
Price: $14.95
Worth the price: mmhh ok, yes

I know, these tolls look like heaven, don’t they? They were divine, a perfect mix of crispy and softness – the fish cooked to perfection but (sorry! there is always a but on my posts, I try but I can not help it), the oil in which they fried the roll was used more than once, that I can tell you. The citrus ceviche sauce I would have expected to be more citrusy but it lacked the punch. Overall this dish was good but not worth the price really, I would have been happier with a $12 price.

Cuisine Type: Peruvian
Price: $$$ $15-25 per entree
Location: 3155 NE 163rd St North Miami Beach, FL (305) 940-4910
See Map
Ambiance: Very good
Service: Good

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Jaguar Ceviche Spoon Bar & Latam Grill

Posted: Friday, January 1st, 2010

Miami food critic We visited Jaguar Ceviche Spoon Bar & Latam Grill in Coconut Grove. I was meeting an editor there for lunch.

Overall it was a good experience. I arrived and my friend was already there, he got a table (not a very good one I must say), I was sitting right next to the waiter station, but right away when I sat the waiter came to our table (I guess that is the benefit of being sat right next to their station =). He presented the wine menu and I choose an Argentinean Chardonnay and they did not have it, ouch. Then I choose an Uruguayan Viognier.

The wine was being served at the perfect time, so I continue reading the menu. They are well known for their Ceviches and Tiraditos so my choice (photo above) was the Ceviche Oriental (tuna, ginger, soy, jalapeños, shallots, cilantro,lime, grape seed oil, avocado, cucumber & sesame seeds) for $15. My friend ordered the Ceviche Peruano (white fish, lime, red onion, corn)

As soon as you sat down, they bring you chips and salsa

Dish Review Pros and Cons

Dish Name: Ceviche Oriental
Price: $14.95

The tuna was very fresh, the sauce was delicate yet made a great accent to the whole dish. The seeds you see on the spoon which is toasted corn where actually quite tasty; salty and crunchy. My first thought when I saw them was “great, start chewing like a cow now” but it was a good surprise, they were easy to get along with my mouth – and that is always a good thing.

OMG when I tried to cut the avocado (those two slices you see on the image), it was so hard I could not cut it!, and I am not the type who fights with the food so I had to move it to the side of the plate – Horrific! – why would you serve me two slices of a very good looking avocado and then deny me to eat it? it is just not right. If this was supposed to be a garnish that was not supposed to be eaten, then it should have had a sign because to me, an avocado supposed to be eaten and it supposed to be creamy, period. I didn’t care for the cilantro tree they added at the top — please if you are going to add a touch of flavor for visual purposes I understand, but do not serve me the whole tree.

My friend mentioned the Ceviche Peruano was great, I did not try it (sorry), but I trust him because he is also a food aficionado like me. We continue the meal and the conversation, the waiter came a couple of times to check on us and he was attentive and knowledgeable – just like they supposed to be. BTY I was a waitress long, long time go, and I have to confess, being a waitress is an art form in itself (okay this conversation is going to other corners, I will leave that for later).

Dessert Pros and Cons

Dish Name: Key Lime Tequila Brûlée the classic crème brûlée with a key lime infusion and a splash of Tequila
Price: $7.5

This is their dessert menu, please let me know if my choice wasn’t a good one!

Bread Pudding 3 Leches a combination of classic bread pudding and a moist tres leches with a hint of cinnamon, a splash of rum and caramelized carrots on the top.
Palomas de Cajeta walnuts, sliced fresh bananas and peach flavored mascarpone cheese cream, wrapped in a crêpe served with vanilla ice cream and dulce de leche.
Key Lime Tequila Brûlée the classic crème brûlée with a key lime infusion and a splash of Tequila.
Flan de Queso a traditional cheese flan with an incredible texture served with buñuelo sticks
Chocolate Cake spongy chocolate outside with warm rich flowing chocolate inside and caramelized spicy almonds, with a scoop of vanilla ice cream.
Cheesecake con Dulce de Leche fluffy, creamy cheesecake with “galleta maria” crust topped with dulce de leche and spicy caramelized almonds
Fresh Fruit Sorbets seasonal sorbets

I like the plate and it looked great, it looked like it was going to be the treat of the day…

I don’t know you, but when I order a creme brulee I expect a smooth creme custard that is not too runny nor too tough, well mister Jaguar really let me down on this one, the creme brulee was runny, too light, not too much flavor and it certainly did not have any notes of tequila, a total disappointment. Maybe I choose the wrong dessert? Could be, but it is definitely not worth the $7.5

Jaguar Ceviche Spoon Bar & Latam Grill Video

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splashimage="/wp-content/uploads/2010/02/player-MaiTardi.jpg" /]

“Jaguar’s unique philosophy incorporates diverse menu items showcasing traditional tastes and textures throughout Latin America. Signature items feature traditional favorites with a contemporary flair from Mexico, Peru, Argentina, and Chile. Jaguar’s menu offers a broad canvas of spices and ingredients with perfectly balanced presentation of each dish to showcase its individuality. Jaguar also, proudly features up and coming wines from South America that are just debuting in the United States.”

Jaguar Ceviche Spoon Bar & Latam Grill

3067 Grand Ave, Coconut Grove, FL 33133 (305) 444-0216 www.jaguarspot.com
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Archive for January, 2010

Cuban Mojito – Miami Food tours – Mojito Preparation