Boriqua Blog

Usually, when I travel I like to go to spots that are homey and off the beaten track…I like to eat where the locals eat, in other words. However, I was hosted by friends who live part time in Buenos Aires, and El Bistro in Faena Universe happens to be located in the same building they have their apartment. The space itself it absolutely gorgeous, and a little bit like something out of a Guillermo del Toro movie…it has a “fantasy” feel about it, almost like you’re in another astral plane. My friends had assured me that the food was as magical as the decor, and had arranged for me to meet the executive chef of this enchanted restaurant, a young artist by the name of Mariano Cid de la Paz. The space is elegantly portrayed in white as the main color scheme, gorgeous chandeliers hang from the ceiling, and the walls are appointed with white unicorn heads, mounted along the stretch of the restaurant.

Faena Bistro Dining Room (*This pic is not mine, but comes from the Faena Universe site. My picture was no where near as flattering as this one, and I want to make sure you see how dramatic the space really is)

The minute we were seated, and our drink orders taken, we were presented with a variety of equally whimsical amuse bouche. First, a pretty platter of Polenta Crisps with Sweet Pimenton, followed by Parmesan Puffs with Lemon Relish made their appearance, to be followed by “Burbujas de Aceituna” or Olive Bubbles! I immediately started channeling Ferran Adria! We also sampled Chef Mariano’s signature “Fried Sushi” and Soy Marinated Salmon Bites that wereso delicious and exciting, I didn’t manage to get a good picture. Take my word for it: they were delicious!

Polenta Crisps (left) and Parmensan Puffs (right)

Burbujas de Aceituna

By this point I was very excited, because if the amuse were a sign of what was yet to come, we were looking forward to a very delicious evening! As if on cue, Chef Mariano made his way to our table, where he greeted us warmly and chatted for a few minutes before heading back to his alter kitchen. In the few minutes that we managed to chat, he revealed that he had indeed, studied with His Holiness Ferran Adria in Barcelona for two years, before finding his way to Buenos Aires…lucky Buenos Aires! The evidence of his passion is clearly placed before us with every course (and he’s not too hard on the eyes, either!).

Executive Chef Mariano Cid de la Paz greets Daisy at El Bistro in Faena Universe

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Remember that ’80’s show with the theme song about going “where everybody knows your name”? That was definitely the feeling I experienced when visiting this lovely restaurant, Social Paraiso. The feeling is homey and warm, and we were shown to an adorable table in their tiny courtyard. Perfect for basking in the sun, while enjoying a delicious almuerzo with family and friends.

The courtyard table at Social Paraiso

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When I first planned my trip to Argentina, I prepared myself for the meat-fest that I knew awaited me, but never in my wildest dreams could I have come close to the actual experience of an Argentine asado, or grill. These Latinos are serious when it comes to their meat, and they have the grills to prove it, as I will be more than happy to show you in this and future entries.

Our little troop scheduled a Christmas Day dinner in Cabanas Las Lilas in Puerto Madero, not far from where the Scharffs have their apartment. As you approach the restaurant, you are seduced by the aroma of meat on the grill. We were definitely off to a very good start, as my clan are well documented carnivores.

Grill Masters at Cabanas Las Lilas

We ordered the Picadera Platter to help us get in the mood. It included Grilled Eggplant with Black Olives, Roasted Tomato with Olive Oil and Oregano and Baby Mozzerella, Roasted Sweet Red Peppers, Jamon Serrano with Chimichurri, and Tortilla Espanola (I really wish I could insert my tilde *~* over my “n”), and these deliciously addictive little breads made with yucca.

            Picadera Platter

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     In a few minutes, I’ll be leaving for the airport for our annual Christmas family trip, albeit a few short. For the first time, Jerry and Erik will not be traveling with our family for our Christmas trip, because of business obligations (and Erik is interviewing at several medical schools!).  Our trip will take us to Buenos Aires in Argentina, and we are all very excited, as we are meeting our good friends, Paul and Paula Scharff, who are there already (Paula’s family lives in Buenos Aires), but before I go, I’d like to take a few minutes to wish everyone a very Merry Christmas and a New Year filled with health, happiness,  and prosperity. I will be sure to sample a lot of great food, and take a million pictures to share with you when I get back.  Until then, Feliz Navidad and Happy New Year!

P.S. Don’t forget to tune in to “All Things Considered” on Christmas Day on your NPR station!

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I had so much fun this past weekend. I was invited to be a part of the Eastern States Exposition, or as it is more affectionately known, The Big E! To call this venue “big” is the understatement of the century. It is the largest state fair in the northeast, boasting an attendance of 72,126 on Sunday alone, and the party lasts for 17 days!

We arrived to sunny skies and cool temperatures, ready to rock. After a brief “catch up’ with my comrade in crime for the day, Chef Jack, and Event Coordinator Howard Cowdrick. Wayne McCary, President of The Big E! came down to the beautiful set kitchen they had prepared for my visit for a personal hello.

Mr. Wayne McCary, President of The Big E! and Daisy

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It’s been a hectic past couple of weeks, so I have been pretty delinquent in my posting, but I promise you I will try to catch up a bit over the weekend.

On a recent trip to Puerto Rico, I stayed with one of Mami’s sisters who is nothing short of a pepperpot. Tia Bienvenida has a joie de vie that is to be envied. Nothing gets her down, and I wish that I could have half the energy now, that she has at 72. Tia Bien took me to one of her favorite seaside restaurants in Quebradillas, Puerto Rico called Restaurante Historico Puente Blanco. The views from the restaurant are picturesque and dramatic, but since we went in the evening, the view was quite wasted on us. The restaurant is at the very end of a long road that is studded with restaurants and “posadas”, little guest houses that dot the coastline. I was curious as to why Tia had decided to go to the very last of the restaurants on the road. My fears were soon resolved. We were greeted with a basket of fresh, hot Pan de Agua rolls that practically melted in our mouths.

The appetizers featured fresh seafood, of course, but I ordered the Surtido Platter, with corn sorullitos, fried cheese, chicharron, masitas, and croquetas de bacalao.

Surtido Platter

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I’m going to take a chance here, and assume that you all have gotten the clear indication that my trip to the D.R. was a resounding success. Let me take that one step further, and say that one of the most unforgettable meals that I had on my trip, was a the El Cantabrico restaurant, which has been at the same site for 42 years.

I would be hard pressed to say that I have ever been treated with more genuine hospitality and graciousness in a restaurant. The charming (and handsome!) captain, Esteban, described dishes, explained ingredients, and refreshed us with pitchers of Sangria.

Esteban brings out lechon

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I’ve actually sat at the computer for 10 solid minutes, trying to figure out how I can describe this restaurant to you. It was one of many highlights on my trip to Santo Domingo, and as I understand it, even among the residents, it is a very special treat indeed, when one ventures to the doors of El Meson de La Cava, open since 1967. The restauarant itself is a natural limestone grotto, carved out by the waves of the ocean.The caves have been home to Tainos, pirates (I wonder if Cofresi ever made a hide out here?), and more recently, Dominican freedom fighters. Las Jevas started out on a hot night, and we had the time of our lives!

Ninotchska, Daisy, Ondina, Migs, and Dona Miggy

I really had no idea what to expect, and when we started to descend, I started to get a little worried. All worries were calmed when we arrived at the beautifully appointed dining room.

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Like I said in my previous post, I was off to a really good start with my Dominican food expedition, with the very real promise of it only getting better! We started off our second day with an excursion into the colonial part of Santo Domingo where we visited a confectionery which had a lot of sweets I had never seen.

Chicharron de Leche and Dulce de Naranja

However, since we are all up for sampling, we bought assorted packages and had ourselves a sugar rush! Exactly what we all needed to energize for our little tour of La Colonial. We stopped by La Catedral Primada de las Americas, which is the oldest cathedral in the New World, built from 1514 to 1546. The cathedral was beautiful without being overwhelming, and I stepped inside to say a short prayer, and light a candle.

The main alter

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Wow! It’s been a bit since my last post, but you all remember that I warned you that I was visiting the Dominican Republic to do food research. Well, I am happy to report that the food in the D.R. was even better than I could have hoped for! My trusty right hand, Miggy, had explained to me that the D.R. has a very diverse population of immigrants that have made the D.R. their home, and of course, after a few generations, traditional dishes from the “old country” are morphed into new and delicious staples which incorporate local ingredients. I invite you to join me, on my very limited (this means I have to go back!) culinary tour of the island of Quisqueya!

We arrived at the Las Americas International Airport in Santo Domingo to sunny skies and beautifully warm weather. Miggy’s mom (let’s call her Miguela to avoid confusion) had arranged for a driver to pick us up and take us directly to the beachside town of Boca Chica, famous for it’s beautiful beaches, beachside food stands, and incredibly friendly people. It was strongly suggested that I try a Yaniqueque (think funnel cake, only less lacey and much crispier), which is a Boca Chica specialty.

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