Salpicon de Mariscos

In our menu Today:

Ceviche de Camaron- Shrimp Ceviche
Salpicon de Mariscos- Seafood Ceviche in Vinagrette Sauce.

Remember we also have our stuffed Tostones. Stuff them with Ceviche, Salpicon, Meat or Pork.

You choose we serve!

In the menu for Today:

Fish and Chips
and of course our famous Shrimp in Spanish Sauce.

Happy Friday!

In the menu Today:

Ropa Vieja- Served with Rice and Beans. YUM!

We have also brought back our Beef Pastelitos. Sweet Puffed pastry with home made beef filling.

Come by and pick some up before they GO....

In the menu Today:

Paella

Happy Wednesday!

Success!

In our menu Today:

Carne Guisada-Beef Stew
Served with rice and beans, great with a side of sweet fried plantains.

F.Y.I
Peruvian Arroz con Pollo was a Success!! If you didn't get a chance to try it, no worries. We'll be bringing it back soon, check here or in our weekly News Leader ad.

Arroz con Pollo- Peruano

In our menu Today:
Peruvian Arroz Con Pollo

Peruvian cuisine stems mainly from the combination of Spanish cuisine with traditional native Peruvian ingredients, with later influences from the cuisines of China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinoa, kiwicha, chili peppers and several roots and tubers which had previously been tossed aside for European products, have seen a resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops.

Basque Seafood Stew

In the menu Today:

Basque Seafood Soup

History of The Basque Region- Spain

This area is known as País Vasco in Spanish and Euskadi in Basque. The Basque people have preserved unique culture, the jewel of which is its language, Euskera, a pre-Indoeuropean tongue whose mysterious origin has never been established.

The Atlantic Ocean meets the green slopes of the Pyrenees, making a rugged coastline and mountainous hinterland.

San Sebastián (Donostia in Basque was, in the last century, one of the summer places most frequented by the Spanish aristocracy. It is a beautiful resort and cultural center which has preserved a rare cosmopolitan and distinguished air.

Bilbao (Bilbo), founded in the 14th century, is the Basque Country's largest city. It houses the Guggenheim Museum of modern art, which has achieved international renown. It also has a beautiful Old Quarter that boasts a Gothic cathedral and its City Hall building.

Don't forget to pick up your weekend Ceviche!!

It's Friday !

In the menu for today:
Camarones en Salsa
Palomilla Encebollada

Enjoy!

Veiras al Ajillo- Scallops with a Garlic Sauce

In our menu Today:

Veiras al Ajillo- Scallops in Garlic sauce

This is a great garlicky-lime scallop dish. The combination of citrus of the lime, the garlic, and the butter gives this dish a great flavor.

Scallop??

A scallop (pronounced /ˈskɒləp/ or /ˈskæləp/) is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops with their radiating fluted pattern are valued by shell collectors.

The name "scallop" is derived from the Old French escalope, which means "shell".^[1]

In our menu Today....

PAELLA

Hope you have a great
Wednesday!


Remember to see our coupon below for a free dessert, with a purchase of Cuban Sandwich.

Blogger Special

Special available with coupon.
Thanks for visiting our Blog!

Ready for Lunch?

Today: Escabeche de Pescado This dish has quickly become a favorite. Served with rice and a choice side of beans,

Plantains, or Yuca. also a quick reminder: we do take prepaid orders to go, give us a call and well have your lunch ready for a quick pick up. 10:37 AM

Rabo Encendido- Spanish Oxtail Stew

In the menu for Today:

Rabo Encendido
This oxtail stew is hearty and delicious. The recipe for this delicious stew is composed of oxtail braised in a rich tomato and red wine based sauce with carrots and potatoes.

Come in or call in early, this dish is something not to miss...

Let's make this a Happy Monday!!

Menudo - Mexican Soup

Saturdays Menu

Menudo

The soup menudo is a traditional Mexican dish, made with hominy and tripe in a clear broth or occasionally with a red chile base (this variation is called menudo colorado). It is traditionally served on special occasions or with family. Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.

Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers. Large frozen blocks of imported menudo meat can frequently be seen in Mexican meat markets.

Salpicon de Pescado

YUM!

Arroz Con Coco y Camarones- Colombiano

In Today's menu:

Arroz con Coco y Camarones- Coconut Rice with Shrimp
Coconut rice is a typical dish from the coast of Colombia and is simply delicious!
We Serve it with Shrimp, a delight not miss...

Camarones Enchilados
This has become a regular in our Friday menu.


Happy Friday!!

Vaca Frita- " Fried Cow"

In Today's menu:
Vaca Frita
Mondongo Stew

Vaca Frita - Cuban Fried Shredded Steak in Garlic Onion Sauce.
This recipe for vaca frita (“fried cow”) is a close cousin of Cuba’s famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautés rather than steams.

Mondongo Stew- Argentinian Dish
The mondongo stew is very juicy and tasteful. It is ideal with stewed corn or with chickpeas. Add onions, fresh tomatoes, potatoes cut into cubes; also add bay leaves, red pepper, chili and pepper, and it is served with a chopped green onion on top. It is a traditional food from Salta. This food can be the main dish and no appetizer is needed.

Paella

In the Menu Today:
Paella


History of Paella

Paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. Seafood is rare in the fields of Valencia, which is why they used chicken, rabbit, duck and snails.

Paella Today

Paella is still a popular dish today. Despite tourists' desire to get a well-made fresh paella and their willingness to pay over the odds for it, one of the appeals of paella to the Spanish is that it can be cooked in large quantities and will still taste good later that day or even the next day, which is a good thing as making paella is a laborious task. Making large quantities saves time later. It is popular in restaurants as it can be served all day and is popular with restaurant clientele as they can have 'instant' paella without the hassle of making it themselves.

In Valencia things are a little different - there, making paella is a part of local pride and every mother claims to make the best paella in the land! Restaurants in the Valencia region are therefore aimed at tourists as the locals make it at home (don't assume that because a restaurant is full of the Spanish that it isn't touristy - the Spanish travel extensively in their own country - an Andalusian in Valencia is still a tourist).

Communal paella cooking and even paella competitions are common in village festivals, especially in the Valencia region. The paella I had for breakfast at the Tomatina Tomato Fight (hey, it seemed like a good idea at the time) had clearly been made during the previous night's paella competition.

A favorite at the Deli, come and get it....

Arroz con Coco y Camarones- Colombiano

In Today's menu:

Arroz con Coco y Camarones- Coconut Rice with Shrimp
Coconut rice is a typical dish from the coast of Colombia and is simply delicious!
We Serve it with Shrimp, a delight not miss...

Camarones Enchilados
This has become a regular in our Friday menu.

Happy Friday!!

Pescado en Salsa

Today's Special:
Pescado en Salsa-King Fish Steak in Red Sauce

The fish is lightly breaded and fried served on a tangy red sauce. This dish can be made with any white fish that does not have a strong flavor and will not crumble when fried. Fish you can use are Red Snapper or as we do at the Deli, with King Fish Steaks.

Carne Guisada

Today's Special:
Carne Guisada

FYI
We a have an ad out in "The Coupon Book". We are running a special through 8/09/10, make sure to pick one up and bring in to get the Cuban Sandwich Special.

Caldo Gallego

Today's Special:
Caldo Callego- Galician Soup Cuban Style

Most Cuban dishes trace their provenance far outside of Cuba—to Spain of course, but also to Africa and even China. Caldo gallego, Galician stew, is no different. Originating in Spain's Galicia region and reinterpreted in the new world, caldo gallego is a potage of white beans, greens, garlic, ham hock, and sausage.

Chaulafan- Due to popular demand, for everyone that mist it on Monday. This is a Fried Chinese rice with a South American twist ( Ecuadorian Dish).

Salpicon de Mariscos
Assorted seafood in a vinaigrette dressing. We serve el Salpicon in a Fried Green Plantain Cup.

Come early, because they go Fast...

Yay it's Friday !!

Today's Special:
Camarones Enchilados and Paella

Hope Everyone has a great Friday !!

Coming soon..

Today's Special:

Ropa Vieja- Cuban Shredded Beef in Spanish Red Sauce
Palomilla Encebollada- Cuban Fried Steak and Onions

What's New in our Kitchen??
Specials coming up for the week beginning Thursday 7/15 - 7/21 are:

Thursday 15
Vaca Frita
Friday 16
Arroz con Coco y Camarones Colombian Dish
Saturday 17
Salpicon de Mariscos- Ceviche
Monday 19
Rabo Encendido
Tuesday 20
Escabeche de Pescado
Wednesday 21
Paella

Yuca con Mojo

Today's Special:

Boliche with your choice of Beans and Rice.

Try our Yucca with Mojo Juice great as a side item...

What is Mojo?

(Spanish pronunciation: [ˈmoxo]) is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red (most common), green or orange sauce.

The basic recipe consists of olive oil, large amounts of garlic, paprika, and cumin. Flavorings such as vinegar, lemon, orange or lime juice may be added. The most typical use of this hot sauce seems to be papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. Similar sauces, also known as mojo, are also popular in Cuba and throughout the islands of the Caribbean, Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, and have even influenced some barbecue sauces in the Deep South region of the United States, particularly the states of Florida, Texas, and Louisiana. The flavor can be made of almost everything, from tomato or pepper to avocado.

In Cuban cooking mojo applies to any sauce that is made with garlic, olive oil and a citrus juice, traditionally sour orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork.^[1]

In Puerto Rico mojo is a herb sauce of finely chopped cilantro or parsley with salt lots of crushed garlic and olive oil. But black pepper, onions and vinegar and lemon can also be added. Its commonly used on the island as a dip for tostones, cassave and sometimes mashed with mofongo.

Cuban Fried Steak

Today's Special:
Fricasee de Pollo with a choice of Beans and Rice.
or choose our Palomilla Encebollada

This is a traditional Cuban dish and it is typically served with white rice, black beans and a side of plantains, but you can choose as you like to enjoy. Garnished with raw or sauteed onions and parsley.

You gotta have it!

Good Morning!

Today's Special:
Chaulafan de Pollo- Ecuadorian Chicken Fried Rice

Chaulafan is an Ecuadorian version of fried rice. There are many different types of Chaulafan: shrimp, chicken, pork, mixed. In most major cities in Ecuador you will find Chifas or Chinese restaurants, these are usually the best places to eat Chaulafan; you can either eat at the restaurant or take it to go

Yum!!

Happy 4th of July !!

Hope everyone is having a great weekend.

Seafood Friday

Today's Special:
Camarones Enchilados and Escabeche de Pescado.

Come in and give it a try!

What is es Escabeche?
When a dish is an escabeche it means that it is pickled. It is one of the oldest of Spanish recipes and is also very common in all of Latin America. A historical description of a banquet in the earliest days of the Spanish Conquest includes in the menu many versions of escabeches since it is used to prepare chicken, game and vegetables.

Breakfast Anyone?

What's for Breakfast??

My favorite is a simple Cafe con Leche and Cuban Toast, however you may want to come in for our Spanish Omelet and or our Steak and Eggs , you'll be hooked ..

We're beginning our "Blogger Day Special" today

We're randomly picking a day of the week to offer a special to our Blog visitors.

So keep a close eye on our Blog, print out your coupon and come in to redeem.

(one coupon per customer please)

Today's Blogger Special:

Seafood Friday's

Today's Special:
Camarones Enchilados and Escabeche de Pescado.

Come in and give it a try!

What is es Escabeche?
When a dish is an escabeche it means that it is pickled. It is one of the oldest of Spanish recipes and is also very common in all of Latin America. A historical description of a banquet in the earliest days of the Spanish Conquest includes in the menu many versions of escabeches since it is used to prepare chicken, game and vegetables.

Congri

Today's Special:
Ropa Vieja

Our Suggestion:
Ropa Vieja (Shredded flank steak in a tomato sauce base), add Congri Rice with a side of sweet plantains or Yuca in Mojo, and a beer.

You're set for a TASTY MEAL!!

what is Congri?
A typical Cuban meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, “Congri“, or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”

Have a good Thursday, weekend is almost here!!