Traditional Spanish Tapas

TRADITIONAL SPANISH TAPAS

Empanada

  • Aceitunasolives, sometimes with a filling of anchoviesor red bell pepper
  • Albóndigasmeatballswith sauce
  • Allioli: “garlicand oil” the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
  • Bacalao: salted codloin sliced very thinly, usually served with bread and tomatoes
  • Banderillas, or pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. Also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables.
  • Boquerones: white anchoviesserved in vinegar (boquerones en vinagre) or deep fried
  • Calamaresor rabas: rings of battered squid
  • Carne mechada: slow-cooked, tender beef
  • Chopitos: battered and fried tiny squid, also known as puntillitas
  • Chorizo al vino: chorizo sausage slowly cooked in wine
  • Chorizo a la sidra: chorizo sausage slowly cooked in cider
  • Croquetas: a common sight in bars and homes, béchamel with chopped ham, boiled egg, or whatever filings, coated in egg and grated bread and fried
  • Empanadillas: large or small turnovers filled with meats and vegetables
  • Ensaladilla rusa: (Olivier salad), potato salad made with mixed boiled vegetables with tuna, olives and mayonnaise
  • Gambasprawnssauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers) or just grilled.
  • Mejillones rellenos: stuffed mussels, called tigres(“tigers”) in Navarre because of the spicy taste
  • Papas arrugadasor papas con mojo (see Canarian wrinkly potatoes) (Canary Islands): very small, new potatoes boiled in salt water, then drained, slightly roasted and served with mojo, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust)
  • Patatas bravasor papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, also served with mayo or aioli
  • Pimientos de Padrón: small green peppers originally from Padrón (a municipality in the province of A CoruñaGalicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
  • Pulpo a la gallega(Galician-style octopus) or polbo á feira  cooked in boiling water and served hot in olive oil. Seasoned with paprika, for its recognizable red color + sea salt for texture and flavor.
  • Pincho moruno(Moorish spike): a stick with spicy meat, made of pork, lamb or chicken
  • Queso con anchoasCastillaor Manchego cured cheese with anchovies on top
  • Raxoporkseasoned with garlic and parsley, with added paprika, called zorza
  • Setas al Ajillo: fresh mushrooms sauteed with olive oil and garlic.
  • Solomillo a la castellana: fried pork scallops, served with an onion and/or Cabrales cheesesauce
  • Solomillo alwhisky: fried pork scallops, marinated with whiskybrandy or white wine and olive oil
  • Tortilla de patatas(Spanish omelette) or tortilla española: a type of omelet containing fried chunks of potatoes and sometimes onion
  • Tortilla paisana: a tortilla containing vegetables and chorizo (similar to frittata)
  • Tortillitas de camarones(Andalusia): battered prawn fritters
  • Zamburiñas: renowned Galician scallops(Chlamys varia), often served in a marinera, tomato-based sauce
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Taste of Mexico 2015

If you have never been to the Mexico then please consider putting it on your to do list.  Sample the flavors of Mexico in liquid form like Tequila, Mezcal and agua frescas.  Try chapulines (grasshoppers),  a regional favorite of Oaxaca.  There are usually ceviches, tortas, tamales and tacos.

The Taste of Mexico seemed scaled down but this is not a bad thing.  Instead of a day and night event it returned to its humble beginnings as a night event only.  What I loved about it was the homier family style feel.  There were new touches like table and long bar tables.  There was amazing long salsa bar setup and long lines waiting to devour the sauces. 

Downtown Los Angeles: 5th Annual Taste of Mexico

Photo by Multi Cultural Cooking Network (Crystal Johnson)

The Taste of Mexico’s signature event takes place under the stars with extensive food tastings, tequila tent, mezcaleria installation by Mezcal Legendario Domingo making its U.S. debut, Ilegal Mezcal, Mezcal Los Javis, Mezcal El Silencio, michelada beer garden by Victoria Beer and Guelaguetza’s Miche Mobil, and live entertainment by A Poco No!, Jarocho Group Tenocelomeh and Metralleta de Oro DJ Collective.

New Highlights from this year’s Taste of Mexico will include: Pettycash, Guerrilla Tacos, Colonia Publica, Corazón y Miel’s Bar extraordinaire Robin Chopra, Aqui es Texcoco, Taco Libre, Chichen Itzá, Día de Los Puercos Food Truck, Gabbi’s Mexican Kitchen and Cocina Condesa (full restaurant lineup below).

Regional food from LA favorites Guelaguetza, La Casita Mexicana, Mexicano, Frida, Frida Tacos, Lotería Grill, Torta Co., Mexicali Taco & Co., Casa Oaxaca, Tortas Bravas, Candela Taco Bar, Yuca’s, Tacos Punta Cabras, Mercado, Yxta and more…

Mariscos from Ceviche Project, Coni’Seafood, El Coraloense, Pez Cantina and Mariscos El Faro Food Truck.

Sweet Additions include La Monarca Bakery, Artesana Ice Pops, Mr. Churro, Frijolitos Mobile Coffee Cart and freshly spun cotton candy made with tamarind, mango and chocolate flavors by Love Swirls Cotton Candy. A complete list of this year’s participants can be found on The Taste of Mexico Association’s website.

Photo by Multiculturalcookingnetwork (Crystal Johnson)

New to the Event is The Taste of Mexico MERCADO, a one day market showcasing Los Angeles’ finest local products, artisanal edibles, home goods and apparel. Confirmed vendors include: Mala by Patty Rodriguez, Lil’ Libros,  LA Libreria and more…

Saturday, October 17th, 2015

La Plaza De Las Culturas y Artes

501 N. Main st.  Downtown, Los Angeles

VIP HOUR : 6:00 – 7:00 pm

GENERAL ADMIN:  7:00 – 11:00 PM

Los Angeles Korean Festival

Already on its 42nd year, the Los Angeles Korean Festival has become a yearly event promoting the Korean culture as well as providing an instrument in which the different cultures of Los Angeles can come together in fun and entertainment. With the different cultural communities in Los Angeles and free admission, the Los Angeles Korean Festival does a wonderful job in promoting the Korean culture as well as advocating the cultural diversity, a characteristic that defines the city of Los Angeles is known for. With the idea of multiculturalism in mind, the Los Angeles Korean Festival has grown to be one of the largest ethnic celebrations in the nation.

There are festivals—-and then there’s LA Korean Festival. By weaving a deep-rooted fascination with culture, community, history and humanity through everything we do—from the expo to the global adventures we undertake —LA Korean Festival Foundation transcend run-of-the-mill with experimental and diverse take on a culture-based Festival. Burdened stereotype and presumptions of it being too traditional and “boring”; anticipation and the element of surprise possess the Festival goers with an utter sense of excitement with every year’s never-ending improvements, the LA Korean Festival is about to rock the city of Los Angeles.

When: Oct 1 through 4th

Where:

Seoul International Park
3250 San Marino St
Los Angeles, CA 90006

Koreatown

Click for Parking Coupon

Korean Festival

http://www.lakoreanfestival.org/en/photo.php

http://www.lakoreanfestival.org/en/food.php

Los Angeles Restaurants: Enjoy National Dessert Day on Oct 14, 2015

Check out places in LA to satisfy your sweet tooth!

BierBiesl Imbiss

Sachertorte $5

One of the most famous Viennese culinary specialties, the cake consists of a dense chocolate cake with a thin layer of apricot jam, coated in dark chocolate icing

Chocolate brownies

 

Esterhazy $6.50

A spiced buttercream, sandwiched between four to five layers of almond meringue dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern

napolean cake

 

Messhall Kitchen

Banana Cream Jar Pie $9

Banana Cream Pie Dessert

Banana Cream Pie DessertVanilla wafer, whipped cream, toasted almond & Banana brûlée

Vanilla wafer, whipped cream, toasted almond & Banana brûlée 

Ocean Prime

Ten Layer Carrot Cake $12

carrot cake

Ten Layer Carrot Mexico

Cream Cheese Icing and Pineapple Syrup

Chocolate Peanut Butter Pie $11

Peanut Butter Mousse, Bittersweet Chocolate Ganache

Baked Alaska $12

primed baked alaska

Primed Baked Alaska

Pound cake with Vanilla, Chocolate and Strawberry Ice Cream, Toasted Meringue & Fresh Raspberries 

Carbon Beach Restaurant

Deep Dish Chocolate Chip Cookie $19

The Deep Dish Chocolate Chip cookie topped with vanilla ice cream and hot chocolate sauce is a Carbon Beach Club favorite.