This blog is dedicated to all the gorditos, chubbies, huskies, bears, afrentados and foodies that love to eat delicious food and can't wait to hear where they should go next to get their grub on! I'm going to give you the 411 on all the places I love to frequent and all the places I seek out, like the culinary explorer that I am. I'm going to be real and tell what I feel and think. Bring on the comments and most importantly bring on the FOOD!
Wednesday, October 19, 2016
A Spoonful of Sofrito: La Loba Cantina
A Spoonful of Sofrito: A pinch of advice that will add a lot of flavor to your life.
Eater's review of La Loba Cantina
I CAN'T WAIT TO TASTE THE FOOD AT LA LOBA CANTINA! Eater.com's Robert Sietsema has written a review of Brooklyn's La Loba Cantina that has me salivating and itching for the weekend to get here so I can trek out to the BK!
As you all know already, I love Eater.com and their brilliant staff writer Robert Sietsema! I think his reviews are captivating, engaging, and incredibly informative. His latest review is of La Loba Cantina in Brooklyn, a new Mexican eater that serves Oxacan food. This type of regional Southern Mexican cuisine is rarely found in New York City and boasts unique dishes heavily influenced by the Indigenous Mixtecs and Zapotecs peoples.
I dare you to read Robert's review and not want to run to the BK as fast as you can. I'm salivating just writing this post! Enough of my fan boy gushing-read his review and get your ass to Brooklyn! Go taste for yourself! ¡Buen provecho!
Oaxaca Finally Comes to Brooklyn at La Loba Cantina…Well, Almost Eater's senior critic awards two stars to a new Mexican restaurant in Kensington, Brooklyn
enthusiasts generally agree that the country’s most exciting eats are
found in Oaxaca. In this rugged land of scenic beauty in southernmost
Mexico, indigenous Native American tribes like the Zapotecs and Mixtecs
still make up a large part of the population. The cooking is exceedingly
time-consuming, using ingredients like nuts, herbs, fruits, chocolate,
and dried chiles to make complex sauces in earthen hues called moles,
which often date to pre-Columbian times. The corn-based antojitos are
different, too, including garnachas, tlayudas, tetelas, and tamales that
come wrapped in banana leaves instead of corn husks. One taste of real
Oaxacan fare and you’re hooked.