WHEN: Sunday, May 12, 2013
- Brunch Seating between 11-12noon; Flamenco show 12:30 – 1:30 pm
- Dinner Seating begins at 4:30 pm; Flamenco show 5:15 – 6:15 pm
4212 West Sunset Blvd., Los Angeles CA 90029
- Brunch $25pp: includes Flamenco show and a choice of five brunch entrees or $35pp to add bottomless mimosas
- Dinner $40pp: includes Flamenco show and a choice of dinner entrée, a cup of El Cid’s famous heirloom tomato gazpacho, an organic green salad and bittersweet treats and Spanish Flan for dessert.
Tickets need to be purchased in advance through the El Cid website at www.ElCidLA.com.
For more information, call 323.668.0318. El Cid is also available for large groups and private parties.
Citizen report from one of our facebook page fans by the name of Vanessa LaBranche. “I live in western Massachusetts and love “Mandarin Westboro” Truly authentic Asian cuisine. Price is middle range and the atmosphere is upscale. This dish is “Kung Pao Shrimp.”
The Chamorros, Guam’s indigenous people, first populated the island approximately 4,000 years ago. The island has a long history of European colonialism, beginning with its discovery by Ferdinand Magellan during a Spanish expedition on March 6, 1521. The first colony was established in 1668 by Spain with the arrival of settlers including Padre San Vitores, a Catholic missionary. For more than two centuries Guam was an important stopover for the Spanish Manila Galleons that crossed the Pacific annually. The island was controlled by Spain until 1898, when it was surrendered to the United States during the Spanish-American War and later formally ceded as part of the Treaty of Paris.
You can’t have a party on Guam without it! A crucial recipe for every Chamorro girl. See Red Rice Recipe
Check out the recipe for Cinnamon Jerk Chicken.
Take a look at some traditional dance of Guam:
Mote con huesillo is a traditional Chilean summer-time non-alcoholic drink made from wheat and peaches and often sold in street stands or vendor carts. It is a non-alcoholic beverage consisting of a sweet clear nectar like liquid made with dried peaches (huesillo) cooked in sugar, water and cinnamon, and then once cooled mixed with fresh cooked husked wheat (mote). The sweet clear nectar is usually made with sugar, but can also be supplemented or replaced with honey.
When the drink is served without the dried peaches, it is called a “descarozados”
The huesillos, or dried peaches, are washed and soaked the night prior to preparation in order to rehydrate them. Once hydrated, they are cooked for thirty minutes or more in a sugar and water mixture, optionally with some natural cinnamon sticks. To give the drink its honey hue, sugar is heated in a sauce pan in order to caramelize it and bring it to a rich orange ruby color, which is added to the syrup mixture although this method is not always used. While the huesillos are cooking, the mote, or husked wheat, is cooked in water until tender. Once the mote are cooked, they are drained and added to the sweet huesillos drink, and left to cool. This combination is served chilled, in a tall glass with a tall dessert spoon for easy serving.
Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.This recipe for Peach Cobbler comes from Rebekah Lewis of Pasadena, California.
Cobbler filling: Peach(if you choose peaches I use 3 large cans in syrup but drain all the syrup), apple, or berries (eyeball enough to serve 8-10)
Juice of one 1 lemon, 1cp white sugar, 1cp brown sugar, nearly 1 stick of butter, nutmeg and cinnamin
Dough: about 1/2 cp crisco, 2cps white flour, few pinches of salt, about 3tablespoons white sugar, 1/2 cold water
You may need to add some flour if dough is still too sticky
Cut into strips.