Friday, October 21, 2016

A Spoonful of Sofrito: Cliff Bar tasting Video

A Spoonful of Sofrito: A pinch of advice that will add a lot of flavor to your life.

Cliff Bar tasting Video

Sofrito Lovers,

Check out my latest tasting video!  Watch me taste a Mint Chocolate Cliff bar!  Will I like it?  Is it a nice minty treat or is it a chocolate disaster! Watch the video, then go taste for yourself!  ¡Buen Provecho!

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

Sofrito Lovers,

I CAN'T WAIT TO TASTE THE FOOD AT LA LOBA CANTINA!'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 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

by Robert Sietsema, October 18, 2016
Photos by Paul Crispin Quitoriano
Mexican food 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.

Monday, October 17, 2016

A Spoonful of Sofrito: Chicken and Corn Chili

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Chicken and Corn Chili

Sofrito Lovers,

As you know, I am a weekend Top Chef and last night I kicked serious dinner ass with my version of Goya's Chicken and Corn Chili!  

Folks, this chili was awesome!  I modified the recipe slightly because my finicky partner David doesn't like chickpeas, so I substituted them with pinto and black beans. He loved the chili; that plate was licked clean!

I hate to sound like a Goya shill, but the recipes on their website are pretty cool.  For a novice weekend Top Chef like me, it's a god send; the recipes are simple to follow, quick, and flavorful!  Yes, Goya pushes all their products on you, but what do you expect, it's their website! I suggest you "do you" and use whatever products you like. 

Check it out this recipe for yourself and as always: Go taste for yourself! ¡Buen provecho!