tag:blogger.com,1999:blog-77236057574285464922024-02-22T23:43:48.254-08:00UNDER THE 7: THE ROOSEVELT AVENUE PROJECTFrom Sunnyside to Flushing -
One woman's quest to eat her way across Queens.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-7723605757428546492.post-42285310172626075302012-10-01T09:59:00.003-07:002012-10-01T10:16:46.109-07:00Best Bites from the Global BazaarThis weekend, I was lucky enough to attend the Travel & Leisure Global Bazaar. From the moment I stepped into the Lexington Armory and was handed Biscoff biscuits from Delta flight attendents, I knew we were about to be taken on an adventure. We were greeted with belly dancers and bhangra and brass bands, there was reggae and Rapa Nui, flamenco, salsa, and even a Chinese lion dance. A great way to experience the world, through dance and culture. And I loved every minute of it. There were make-your-own mojitos with personalized muddlers, you could pick an Indian bangle from a tree, get a bindi, take a picture in front of your very own Hampton's beach house, even learn to play a ukelele. All that and much more made the event incredibly fun. But I was really there for the food. Here are some of my favorite bites of the weekend.
[Photo Credits: José Gonzalez]
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FRIt5cQG6SIFZpBemSg-ewMta06FX3xdmFqGMB0tRL-g2j4lL5FuC60pD1qhibvfYI15o5hKTkPhpZmMbzbGVxvZKsKfLgxvay0n0Z7Vv3qQKmK4DJoMUXE2FhOy1bD7alWp9kOUmLw/s1600/IMG_5909.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FRIt5cQG6SIFZpBemSg-ewMta06FX3xdmFqGMB0tRL-g2j4lL5FuC60pD1qhibvfYI15o5hKTkPhpZmMbzbGVxvZKsKfLgxvay0n0Z7Vv3qQKmK4DJoMUXE2FhOy1bD7alWp9kOUmLw/s200/IMG_5909.jpg" /></a></div>
Scott Conant was passing out this
Ricotta ravioli
with parmesan froth and truffles.
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuY1Zpcb2GRYEAzhfEwkgLXrEMQF-Q2TT3SccGL17CyZ2zNp5uwFfpJXB4HB7ldgTfkCCxN37-QFKdgzPWkedDifkRRAn6WFTefY9JcgQe5nnKu9SvHgdi3FlFgRhs3ihYqKOmRhu8m4/s1600/IMG_5874.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuY1Zpcb2GRYEAzhfEwkgLXrEMQF-Q2TT3SccGL17CyZ2zNp5uwFfpJXB4HB7ldgTfkCCxN37-QFKdgzPWkedDifkRRAn6WFTefY9JcgQe5nnKu9SvHgdi3FlFgRhs3ihYqKOmRhu8m4/s200/IMG_5874.JPG" /></a></div>
Black River caviar and blinis
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw250FNb8p1T1xHDVU49i5IGz-0haDtnedl2s6xx7yl-z48NlVAP7YHKdPSDizasONuU8AIpDSuOQi80CCo2sn_4eF8lqhnKVpnC4lj8OCyC7CRr8OUIRi7zDSdk0anKwvYhCTshwKGE/s1600/IMG_5876.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw250FNb8p1T1xHDVU49i5IGz-0haDtnedl2s6xx7yl-z48NlVAP7YHKdPSDizasONuU8AIpDSuOQi80CCo2sn_4eF8lqhnKVpnC4lj8OCyC7CRr8OUIRi7zDSdk0anKwvYhCTshwKGE/s200/IMG_5876.JPG" /></a></div>
Johnny Iuzini put together this
grilled pineapple, curry cream, cumin meringue, cilantro
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKmbL6rbezcx_dmKlYF6vtFpT9cux9QItaXM-TW4MFcMx8C9RekLob5M2Z6nIZ6eqbRdq2gMj6Bygb_L__D1R7F07g6wV9fuOJ9ViuUElHmXRISrGogIDYl7bnLgzRfFYVu-HIeLrKP8/s1600/IMG_5880.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKmbL6rbezcx_dmKlYF6vtFpT9cux9QItaXM-TW4MFcMx8C9RekLob5M2Z6nIZ6eqbRdq2gMj6Bygb_L__D1R7F07g6wV9fuOJ9ViuUElHmXRISrGogIDYl7bnLgzRfFYVu-HIeLrKP8/s200/IMG_5880.JPG" /></a></div>
José Andrés had his
liquid olives 'Feran Adria'
An olive that isn't quite an olive, but a briny olive liquid that bursts in your mouth.
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFZRGxmsvqlciycufakD0EpBiDZOY-ImH9trq2s7GUl-7ee0nNOlyFN2YIjwG8I7iltjDXlnuGnB7WOW2BU5ZyTyLNg2xc4nh-x2pFolvAe5-Zbmiz1q2v_W8NffRh-Fhf4X_70uzKPw/s1600/IMG_5882.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFZRGxmsvqlciycufakD0EpBiDZOY-ImH9trq2s7GUl-7ee0nNOlyFN2YIjwG8I7iltjDXlnuGnB7WOW2BU5ZyTyLNg2xc4nh-x2pFolvAe5-Zbmiz1q2v_W8NffRh-Fhf4X_70uzKPw/s200/IMG_5882.JPG" /></a></div>
A closer look at the 'olive'
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8GOyMeTcCVfRdzJ8UAnLnTNcRmTFGd4fecxn0Q2_zRkxkNH50rSKCMesiXWrK4XC19pLBFXPmagzDgFPVx3xCPS1E_YwQn-GjQq3SZYhrOJWVRxITNATiTIlLRFkKC5IpjiM9x-4KQo/s1600/IMG_5913.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8GOyMeTcCVfRdzJ8UAnLnTNcRmTFGd4fecxn0Q2_zRkxkNH50rSKCMesiXWrK4XC19pLBFXPmagzDgFPVx3xCPS1E_YwQn-GjQq3SZYhrOJWVRxITNATiTIlLRFkKC5IpjiM9x-4KQo/s200/IMG_5913.JPG" /></a></div>
This picture does not do justice to
Tim Love's (of The Lonesome Dove in Texas)
Elk sausage sliders, with seared foie gras, and blueberry jam
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07VE1rN7S5QTCD5T6OmfJ9MI4OOm33VKYN4jF7QZ0gdESOjip30lTdVxGZLEhNH8EpuaLmRUrCUlgO2_H8an7qvkvmSeOlhrnqDWsFLI8X-QGpBgiw2IRsMBbRWcg5KcxbzYtT-wHBWI/s1600/tart.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07VE1rN7S5QTCD5T6OmfJ9MI4OOm33VKYN4jF7QZ0gdESOjip30lTdVxGZLEhNH8EpuaLmRUrCUlgO2_H8an7qvkvmSeOlhrnqDWsFLI8X-QGpBgiw2IRsMBbRWcg5KcxbzYtT-wHBWI/s200/tart.JPG" /></a></div>
Park Hyatt Masters of Food & Wine
Chocolate praline tart, port confit fig, tangerine scented mascarpone
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlJZbfMbGfx-d5xXoELWjgmAmBRkUh5S1u1bo41CV_j6B_lxGZhU9P4g8-oSpCgL-G2rVJzIeWMpoPCYGlV5Z74CQ_vCNsrmXs98deVdimbeWfwObvPORCzAtGfUk6iVaurHreoSiblI/s1600/IMG_5951.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlJZbfMbGfx-d5xXoELWjgmAmBRkUh5S1u1bo41CV_j6B_lxGZhU9P4g8-oSpCgL-G2rVJzIeWMpoPCYGlV5Z74CQ_vCNsrmXs98deVdimbeWfwObvPORCzAtGfUk6iVaurHreoSiblI/s200/IMG_5951.JPG" /></a></div>
Masaharu Morimoto
was serving this
pork belly kakuni
with congee and soy scallion
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-HzsqfjwK_2lYdNTmt5I4RhU_IaxWeYDa605yQzUiGMc6HePS0jqeRHiELRG8hDCtmIJyGugTMaSQ5ySYGMam2X-0yDTIv8998cn-SfZmPv9zLZSHWUyHiBbeToD_BStLBKOlHoS0mc/s1600/IMG_5955.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-HzsqfjwK_2lYdNTmt5I4RhU_IaxWeYDa605yQzUiGMc6HePS0jqeRHiELRG8hDCtmIJyGugTMaSQ5ySYGMam2X-0yDTIv8998cn-SfZmPv9zLZSHWUyHiBbeToD_BStLBKOlHoS0mc/s200/IMG_5955.JPG" /></a></div>
Michael White was on hand with his dish,
Astice - Nova Scotia lobster, burrata, and pickled eggplant
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oe7Z8dXnyxjMAZbzm2DUR8-pQcFxHo7bjqID_pJWtTrx6mLHXN__Kb9iJ5eUzUUTj3qs1a4vxIGoShzFrU_NIqN0GmOLkbL1Q-2sUV_ZNEhDYMi9_3f86-RduaQrWLcGd853duG9D28/s1600/IMG_5944.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oe7Z8dXnyxjMAZbzm2DUR8-pQcFxHo7bjqID_pJWtTrx6mLHXN__Kb9iJ5eUzUUTj3qs1a4vxIGoShzFrU_NIqN0GmOLkbL1Q-2sUV_ZNEhDYMi9_3f86-RduaQrWLcGd853duG9D28/s200/IMG_5944.JPG" /></a></div>
Floyd Cardoz's
Roasted Beet Salad
with homemade orange ricotta and grilled bread
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAilwvszYWEYSVbJrrmvYirlM2db6lxOYlRJmgKtCLv0HP97knseLhtLlyyi-P8WRae8aWW95s4cWPl3ztN1le3v0AAn3bgwFQwxQsSQtRnzMCkLqUqrc3w98fSD21LxfYei7v3osPXU/s1600/IMG_5939.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAilwvszYWEYSVbJrrmvYirlM2db6lxOYlRJmgKtCLv0HP97knseLhtLlyyi-P8WRae8aWW95s4cWPl3ztN1le3v0AAn3bgwFQwxQsSQtRnzMCkLqUqrc3w98fSD21LxfYei7v3osPXU/s200/IMG_5939.jpg" /></a></div>
Marriott Hotels offered this
Blues Creek Lamb with
Pine nuts & Currants
Cauliflower Espuma
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk4HJ4OAZHm8xZlBkHNZShvgsDr8MGJNR-0Oj5kkC3Y14lwJfqGk1a7t4VaNvF4kKpfdQX27khz339Wmt0M7hY4GLaqTcq6i8kQLEk4CLvJj-0pzO5AE7seWwxq1alBiqd0db_WDGMts/s1600/IMG_5960.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk4HJ4OAZHm8xZlBkHNZShvgsDr8MGJNR-0Oj5kkC3Y14lwJfqGk1a7t4VaNvF4kKpfdQX27khz339Wmt0M7hY4GLaqTcq6i8kQLEk4CLvJj-0pzO5AE7seWwxq1alBiqd0db_WDGMts/s200/IMG_5960.JPG" /></a></div>
The Delta Lounge had this take-home treat by Michelle Bernstein,
a peanut butter moon pie.
One dish that I loved but for some reason did not get a picture of was Chef José Garces' Esquites - Sweet white corn, fresh jumbo lump crab, chipotle, queso fresco, lime, chile de arbol.
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pbT8BA_l1UuT45EDqG9r9ifl-I46UaTH9sO5SuTTGUNCMc48KacO-ijJViohAXz0gDUWinAPpvChqAaIUmcP76OQcAw7N5Cx_9NX6bvDHSJTnLhjLz5uLVPhaKsIzRT0eUOu3CKOBnQ/s1600/IMG_5926.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pbT8BA_l1UuT45EDqG9r9ifl-I46UaTH9sO5SuTTGUNCMc48KacO-ijJViohAXz0gDUWinAPpvChqAaIUmcP76OQcAw7N5Cx_9NX6bvDHSJTnLhjLz5uLVPhaKsIzRT0eUOu3CKOBnQ/s200/IMG_5926.JPG" /></a></div>
Spices in the Moroccan tent.
It is hard to express just how much was packed into one weekend. It was an interactive event designed with cultural exploration in mind, and though the armory was bursting with people, the energy was fantastic. From the saiboat in the center of the space, to the wall of Patron cocktails, and the zipline(!) running through the back of the hall, there was just so much to take in, to see, to drink, and eat. A great event, done well, and I am so happy that I got the chance to do it all.
<i>Travel + Leisure Global Bazaar
September 28-30
The Lexington Armory, NYC</i>
Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com1tag:blogger.com,1999:blog-7723605757428546492.post-57381433897739998242011-07-21T05:16:00.000-07:002011-07-21T06:47:43.051-07:00Real Cheap Eats!It's been hard lately to get much done, but I am starting to get back into things. I'm trying to take the baby out on food adventures, and she seems to really like it. And by really like it, I mean she falls asleep. She is actually great in restaurants, I think she finds the clattering and clinking noises comforting. I've trained her well. So yes, slowly I am making my way around Queens again, only this time with a stroller. It seemed like a good time to start writing again when James of <a href="http://theeatenpath.com/">The Eaten Path</a> came up with the great idea of getting a group of food bloggers together on one website to celebrate the abundance of cheap foods to be found all around New York City. I was so excited to be a part of it, and although I wasn't able to contribute as much as I would have liked, it was a fun experience. Take a look!<br /><a href="http://realcheapeats.com/nyc/">http://realcheapeats.com/nyc/</a><br /><br />Here are my <a href="http://realcheapeats.com/author/sara/">contributions</a>.<br />Two of my five posts are on Roosevelt Ave.<br /><br />I would love to start writing regularly again, I will keep you posted.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com0tag:blogger.com,1999:blog-7723605757428546492.post-15642280222242473762011-07-18T18:29:00.001-07:002011-07-18T18:37:37.326-07:00The Reason Why I Haven't Written Any Posts For the Past Few Months<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVAw3-SJZE5dkEWsNpUBMOYpRQmi1NqC2YQMYGkPlsC9OdTCQ4oc8PhqGGCMKGKS6OlVhlOFB8TFJEKfLiB7g5AUcARdU46NjtLgK236-dSXdQbBv7U286n8OqBo3R5di_Phtlvkwn2M/s1600/sadie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVAw3-SJZE5dkEWsNpUBMOYpRQmi1NqC2YQMYGkPlsC9OdTCQ4oc8PhqGGCMKGKS6OlVhlOFB8TFJEKfLiB7g5AUcARdU46NjtLgK236-dSXdQbBv7U286n8OqBo3R5di_Phtlvkwn2M/s320/sadie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5630870825942563170" /></a><br />Our new baby!Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com0tag:blogger.com,1999:blog-7723605757428546492.post-33754103793119960022010-12-29T16:57:00.000-08:002010-12-31T10:20:08.619-08:00The Year is Over/Back to Sunnyside<span style="font-style: italic;">I intend to dine out at as many restaurants and street vendors that are located under the 7 train in the borough of Queens in the city of New York as I can (and can afford while jobless). This is to take place in the year 2010 and I will write about each experience. The parameters are strict: I must travel from west to east, beginning at Sunnyside, where the train is still over Queens Blvd, and continuing on Roosevelt Avenue, as the street numbers rise through Woodside, Jackson Heights, Elmhurst, and Corona, to the final destination of Flushing, where it meets Main Street...The minimum number of meals to be eaten is 60...What I aim to do is expand my own knowledge of food, and write about what I learn. </span>
<br />Look at me, back in January. I had such hopes for 2010. How much a life can change in a year. <meta charset="utf-8">I didn't make it to Flushing, I barely made it to Corona, but this is an endless, ever-changing project. One thing that hasn't changed is my job situation. Lack of funds was one of the biggest factors for the tapering off of the posts as the months passed, with a few other road bumps thrown in. On the plus side, I ended up with 68 posts, so I did reach one goal. And I expanded my food knowledge, absolutely. Check that one off too. I also met some great people, had some amazing experiences, and ate some really good food. So I'm not going to feel bad about what I haven't done, because I know it can be done in the future. And if it isn't, so what, it's been great so far, and we'll just see where else it leads me. As I was thinking about all of this today, with New Year's just days away, not to mention a ridiculous craving for a burger and fries, I decided to take a trip (my first trip out into the still unplowed streets of my neighborhood) to Sunnyside, where my journey began. Remember this burger?
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFNhogDe_ioF83uYxfpJpyHkuFytjek3EoBLKQrMgdKZM0xVHTASWmFY9-gZBLZVuR_LQEw5Pc5mFiFScWkyqUGCqy8ic-Lu8BQqnFmuALILEBXXWwX4zWGLKnl4ltLgFhgtr6jdiz6Y/s1600/IMG_5052.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFNhogDe_ioF83uYxfpJpyHkuFytjek3EoBLKQrMgdKZM0xVHTASWmFY9-gZBLZVuR_LQEw5Pc5mFiFScWkyqUGCqy8ic-Lu8BQqnFmuALILEBXXWwX4zWGLKnl4ltLgFhgtr6jdiz6Y/s320/IMG_5052.JPG" alt="" id="BLOGGER_PHOTO_ID_5556280675114858578" border="0" /></a>
<br />I first went to <a href="http://underthe7train.blogspot.com/2010/02/pub-brunch.html">PJ Horgan's</a> way back in February, and loved it. Loved the dark pub, the wooden booths, the tiffany lamps, the Irish accents, and the food. This visit was the same, with the addition of pine boughs and twinkling lights, making the place somehow even more warm and inviting when stomping in from the slushy, snow-filled streets. The Sunnyside Burger was just as good as I remembered, and looked exactly the same, except that this time the plate came with three pickle chips instead of two. Again, even better. I won't re-describe the burger, but it was exactly what I wanted. It all felt so familiar, back in Sunnyside, where I spent nearly every day for those first few months of the year, exploring, in the cold. And tonight, for dinner, it was the two of us. Jose and me, sitting in the same booth, nearly a year later, with his favorite Guinness in hand, me stealing fries off his plate once mine were gone, thinking about how much has changed in a place that stays the same. It's been quite a journey. The past year has brought all kinds of joy and sadness, and the year to come will bring even more life changes. For 2011 I wish for more happiness than grief, more love, more knowledge, more adventures, and as always, more great eating. Happy New Year, everyone.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-29785195413583867442010-11-30T16:55:00.001-08:002010-11-30T17:20:06.796-08:00La AbundanciaIt's the last day of November, and yes, I went another two months without writing, and without much eating, and I do have some good excuses, I swear, but not going to get into them now. The important thing is that I did actually make one tiny little stop on Roosevelt Avenue during the month, and am finally sitting down and typing it up. After a filling and very cheap dinner at Lao Bei Fang Dumpling House (write-up to come) in Elmhurst with some fine eating companions (Rachel, Stella, and Helena) we were still looking for a little something sweet, as usual, and made our way down Broadway towards the corner of Roos and 75th, to the large, brightly-lit, green-tabled oasis that is La Abundancia Colombian Bakery for a slice of dulce de leche cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBl8Mp9T9lyXMRDd9QC7ZlU9CVk5T-K7E9GpOpmAa06YtYIV85N2aKtwqiawDgtxu4d63zSVWNPaDKnkLlYSyk7BC1-PF4aa128C5PAjKNnTMrQqXui2f0afo7bxcg9-W_U9FGD8YppI/s1600/dulce.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBl8Mp9T9lyXMRDd9QC7ZlU9CVk5T-K7E9GpOpmAa06YtYIV85N2aKtwqiawDgtxu4d63zSVWNPaDKnkLlYSyk7BC1-PF4aa128C5PAjKNnTMrQqXui2f0afo7bxcg9-W_U9FGD8YppI/s320/dulce.JPG" alt="" id="BLOGGER_PHOTO_ID_5545513308427690818" border="0" /></a><br />The roulade was a surprising dessert. I was expecting it to be dry and overly sweet, as roulades covered in dulce de leche can sometimes be. But the cake was dense and moist, the dulce was not cloying or overpowering, and the shredded coconut exterior added a nice textural contrast to the softness of the cake, saving it from becoming boring. But, you may be asking, how do four girls who have the capacity to eat as much cake as we do (see cake-off <a href="http://newyork.seriouseats.com/2010/04/eating-our-way-through-the-menu-red-ribbon-filipino-bakeshop-queens-woodside-cakes-review.html">here</a>) share just one slice? Well, we did get a few other desserts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYPUUtrDeXpWE-U1apW4E92Rtofm5RL_UeBaPa2kkz1O9Tzv-I2926F7xa82TApXI9UejJj0duR7dvayfz7zMHMBnPZfI2Ysn7izrPMOC2_7_IhBenBhOGwjb2vevjkEs0v6RisdfKTY/s1600/flan.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYPUUtrDeXpWE-U1apW4E92Rtofm5RL_UeBaPa2kkz1O9Tzv-I2926F7xa82TApXI9UejJj0duR7dvayfz7zMHMBnPZfI2Ysn7izrPMOC2_7_IhBenBhOGwjb2vevjkEs0v6RisdfKTY/s320/flan.JPG" alt="" id="BLOGGER_PHOTO_ID_5545514173506449106" border="0" /></a>Flan, which we quickly concurred was far too eggy and a touch overcooked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTSL_Naxg6DGb40dwBX1InXNV_7D5rzmPGjwjuWL2T1ef7t9p0uuIgAbYdM50jn0YQqTci5EwSrp9PuqUHVB3KVqaF5CzevezU_-JHq6zUwZpv3TdJ3O5pgbuY75eWkJLvd0vo_keNDw/s1600/guava.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTSL_Naxg6DGb40dwBX1InXNV_7D5rzmPGjwjuWL2T1ef7t9p0uuIgAbYdM50jn0YQqTci5EwSrp9PuqUHVB3KVqaF5CzevezU_-JHq6zUwZpv3TdJ3O5pgbuY75eWkJLvd0vo_keNDw/s320/guava.JPG" alt="" id="BLOGGER_PHOTO_ID_5545514455478861298" border="0" /></a>And a sweet bread that was filled with guava. A thin and crackly crust, then an even thinner layer of guava surrounding a sweet ball of dough. If we had a cup of coffee to dip into, it might have been more satisfying, but not our favorite.<br /><br />The steam tables with daily lunch and dinner specials look tempting, with stews and rice and beans and that sort of stuff. The empanadas and other fried snacks looked tasty as well. But I went to La Abundancia for the dulce de leche cake, and stayed for the company, and the green tables. I love those tables.<br /><br />La Abundancia Bakery<br />75-02 Roosevelt Avenue, Jackson HeightsSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-39942101225445430212010-09-29T23:53:00.000-07:002010-09-29T20:53:50.727-07:00SeptemberSeptember has not been the best month for the blog. Ok, it's been the worst month for the blog, as this is the first time I am writing anything since August 29th. There are all sorts of reasons why I was not able to do any posting this month. Lack of finances plus not feeling well, add the high holidays and lots of family visiting, and that does not equal any eating under the 7. I've barely managed to get any writing or eating done at all this month, and I feel terrible about it, but life does not always work out the way we want it to, does it? I will continue along the path I made for myself, obviously I will not reach Flushing by January, a year into the blog, but I never really thought I would anyway, there's just too much to cover. I am thankful for what I've been able to do so far, and here's hoping that come October, I'll be hungry, healthy, and have enough to keep the project going.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-68517801598624828282010-08-29T19:30:00.000-07:002010-08-29T19:47:37.565-07:00Nieve Making at Viva Puebla!I don't think that I can write often enough about how obsessed I am with the nieves at Viva Puebla, which I wrote about <a href="http://underthe7train.blogspot.com/2010/08/raspados-diablitos-nieves-y-mas.html">here</a> (as well as their chicharron preparado, which I wrote about <a href="http://newyork.seriouseats.com/2010/08/chicharron-preparado-queens-carts-corona-jackson-heights.html">here</a>).<br /><br />So far I've tried the guava (my favorite)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5OR1O7-_LSIzKeRd_Yg_bPDXHBrGbnqFKm6AQc9KQXO85-Wc8fOGAaXZlw_2pPdefClmF7-EtgqwtB35VkM-XXrSXLnbFoYrL3JNN4Zgme_2h2GsTic9meCDpaYD2Sksfqj3v_qlHDM/s1600/IMG_9219.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5OR1O7-_LSIzKeRd_Yg_bPDXHBrGbnqFKm6AQc9KQXO85-Wc8fOGAaXZlw_2pPdefClmF7-EtgqwtB35VkM-XXrSXLnbFoYrL3JNN4Zgme_2h2GsTic9meCDpaYD2Sksfqj3v_qlHDM/s320/IMG_9219.JPG" alt="" id="BLOGGER_PHOTO_ID_5511026444931647042" border="0" /></a><br />then watermelon and lime together -<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ92FMUpfu-H4eP1QgqIbHzeyUZJfK6YoUiWRAnG-AiJyq4HHzz8zmu5aYzMRdYbXTK3ItGJepw1xXozBvyMaomyJSr0IXe6HBu3dp3S_52MF63_XfI_LvdBQMiNbyCXTJUON90VH946g/s1600/IMG_9243.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ92FMUpfu-H4eP1QgqIbHzeyUZJfK6YoUiWRAnG-AiJyq4HHzz8zmu5aYzMRdYbXTK3ItGJepw1xXozBvyMaomyJSr0IXe6HBu3dp3S_52MF63_XfI_LvdBQMiNbyCXTJUON90VH946g/s320/IMG_9243.JPG" alt="" id="BLOGGER_PHOTO_ID_5511026452897408834" border="0" /></a><br />And today, I got the melon (canteloupe)....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLuaZZO8FaF1tSvXYPpd8Qm1QP88C0IBx10MvTnsUXBvBH1uXh5rlNsMwZEKn9lIMkK3NoGFSvQAm2dzsqs-N67nVTmGDy-X2hheVkvb3bSyesv8TfS2GFIs5BTm7_Rjdzo-xakBqPt4/s1600/IMG_1368.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLuaZZO8FaF1tSvXYPpd8Qm1QP88C0IBx10MvTnsUXBvBH1uXh5rlNsMwZEKn9lIMkK3NoGFSvQAm2dzsqs-N67nVTmGDy-X2hheVkvb3bSyesv8TfS2GFIs5BTm7_Rjdzo-xakBqPt4/s320/IMG_1368.JPG" alt="" id="BLOGGER_PHOTO_ID_5511026439299908722" border="0" /></a><br />and a chance to watch the nieve being made!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWc5Hl6FMdTaU3V9iKRgn0kq4vzWgB0fbcLOFxkOhUZ_xYV4pD1bFkT-3qv03-DePWuot0SdlwK7zxBiiSBBVDJIg4TZXZEKs40UnsVzBOrcg75Wg6Dq4e5zcA4KCuL43K19wFPOv9aQ/s1600/IMG_1366.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWc5Hl6FMdTaU3V9iKRgn0kq4vzWgB0fbcLOFxkOhUZ_xYV4pD1bFkT-3qv03-DePWuot0SdlwK7zxBiiSBBVDJIg4TZXZEKs40UnsVzBOrcg75Wg6Dq4e5zcA4KCuL43K19wFPOv9aQ/s320/IMG_1366.JPG" alt="" id="BLOGGER_PHOTO_ID_5511026429739368242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck9bKgOD2mtjACmbhonanKQOqrXVuuuz-GP1h0YJKEuKjP7f8S2KJxVgxPUeQZvRMrDBkBJ5R4t3FkIHtj9RZrlCjdJ9kSnjYLW46mR5gjMkyhgHSoxggGNjsaHYTgzn82BmVqd_WVW8/s1600/IMG_1367.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck9bKgOD2mtjACmbhonanKQOqrXVuuuz-GP1h0YJKEuKjP7f8S2KJxVgxPUeQZvRMrDBkBJ5R4t3FkIHtj9RZrlCjdJ9kSnjYLW46mR5gjMkyhgHSoxggGNjsaHYTgzn82BmVqd_WVW8/s320/IMG_1367.JPG" alt="" id="BLOGGER_PHOTO_ID_5511026432327700370" border="0" /></a>A very slow process in which the sweetened fruit base is placed in a barrel full of ice, and spun round and round, with periodical scraping, until the liquid becomes a smooth, sometimes creamy, sometimes icy, snow.<br />Once the summer ends there will be no more homemade nieve. A relief for this man, perhaps, but a sad day for me.<br /><br />Viva Puebla<br />89-16 Roosevelt Avenue, Jackson HeightsSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-19039217157523796872010-08-28T05:20:00.000-07:002010-08-30T17:07:53.632-07:00Mais con Hielo, Halo-Halo, Tito Rad'sI love when corn is used in dessert. I've been dying to try mais con hielo (a Filipino drink/dessert which is exactly what it sounds like: corn with ice) for a while, but when I went to Ihawan and Krystal's a few months ago to search for it for my <a href="http://underthe7train.blogspot.com/2010/06/looking-for-corn-along-7-train.html">Corn Around the World</a> post, it wasn't available. I knew that Tito Rad's in Woodside had it, but I haven't been for a while. Until yesterday. After a huge meal at Pio Pio Riko in Sunnyside with Shannon yesterday afternoon, we still wanted a little something sweet. She really wanted an icy Asian drink and I thought we were in the wrong neighborhood until I realized - Tito Rad's! Just a few blocks away, she could get halo-halo and I could finally try...mais con hielo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6FbFFclxh-2mY4SCk49ol0Ce_ZeqWEy3_tbphtuwAWBQ-6v1uD9tc2IloBWMFEAqXRJ8wnRhG59-czt30SldqemIFCeV2EF4e1mFatupnmSqqrNrTGCs7QTnz_eJ8_PM056TrS0amzM/s1600/IMG_0100.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6FbFFclxh-2mY4SCk49ol0Ce_ZeqWEy3_tbphtuwAWBQ-6v1uD9tc2IloBWMFEAqXRJ8wnRhG59-czt30SldqemIFCeV2EF4e1mFatupnmSqqrNrTGCs7QTnz_eJ8_PM056TrS0amzM/s320/IMG_0100.JPG" alt="" id="BLOGGER_PHOTO_ID_5510438007745382562" border="0" /></a>Tito Rad's version tastes just like creamed corn. I think it is creamed corn. With ice, evaporated milk, a little sugar, and some whipped cream. The corn was warm, the ice was cold, it was more salty than sweet, and there was a little bit of crunch from the flaky garnish. It was interesting, and I expected it to be sweeter, but I liked it. $3.75.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y739beFChiEq6ub9ANOUgxY5YS-snFptwy_BJrPskXoDEQyas9riGgvPNhhkL-1Bs16nsj_LGrZIdM-AUoyBH_bMEEVdH7bQ-vUpWA4ky4cmT2IphC66Dg8rilfrsSRvKkZgFoQaa_Y/s1600/IMG_0098.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y739beFChiEq6ub9ANOUgxY5YS-snFptwy_BJrPskXoDEQyas9riGgvPNhhkL-1Bs16nsj_LGrZIdM-AUoyBH_bMEEVdH7bQ-vUpWA4ky4cmT2IphC66Dg8rilfrsSRvKkZgFoQaa_Y/s320/IMG_0098.JPG" alt="" id="BLOGGER_PHOTO_ID_5510438006502772562" border="0" /></a>Nothing not to like about halo-halo. I was more focused on the corn, but I did enjoy all of the delicious bits of jackfruit, red and white beans, young coconut and palm fruit, mixed in with every bite, of ice, milk, and ice cream - the scoop of bright purple ube ice cream that was beneath the surface was my favorite part. Really tasted like sweet, starchy yams. $5.50.<br /><br />It's always nice when a wish is fulfilled. I dreamed of eating iced sweet corn. I can check that off my list now.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-25330986021502282682010-08-19T05:19:00.000-07:002010-08-19T08:49:34.367-07:00Kabab King Ambassador DinnerIf the <a href="http://iwantmorefood.com/ambassador-program/">Ambassador Dinners</a> are supposed to open our eyes to cuisines that some of us might have limited familiarity with, with the ambassador of the night ordering the food and treating the diner to a bit of cultural and culinary history , than Joseph Aranha of the Asian Arts and Cultural Council, and the Pakistani Ambassador Dinner, succeeded beyond my expectations. Before we sat down at one of the many tables in the private room upstairs at Kabab King for our dinner last Saturday, August 14th, Jeff Orlick, organizer extraordinaire, handed each of us a program, and we were off.<br /><div style="text-align: center;"><span style="font-weight: bold;"><br />Menu for the Evening</span><br /><br /><span style="font-style: italic;">Rose Milk with Spices</span><br /><span style="font-style: italic;">Paratha with Lentils and Salad</span><br /><span style="font-style: italic;">Quail</span><br /><span style="font-style: italic;">Liver Fry</span><br /><span style="font-style: italic;">Haleem</span><br /><span style="font-style: italic;">Mutton Biryani</span><br /><span style="font-style: italic;">Brain Fry</span><br /><span style="font-style: italic;">Gulab Jamun</span><br /><span style="font-style: italic;">Spiced Tea</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnL_L-lHuL7T-cF3MXSTmbTY7EnrFfFWoVNZ65mHtz_UxdqTbT4zgLIhNkTKQsUnNkevVHhFhoEWazxNypa3SNN4BaVZQWJfSgSfBa0Grbj53dyHWbVQj_wIFlYd6YTZREt9JEhyV3W0E/s1600/IMG_9460.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnL_L-lHuL7T-cF3MXSTmbTY7EnrFfFWoVNZ65mHtz_UxdqTbT4zgLIhNkTKQsUnNkevVHhFhoEWazxNypa3SNN4BaVZQWJfSgSfBa0Grbj53dyHWbVQj_wIFlYd6YTZREt9JEhyV3W0E/s320/IMG_9460.JPG" alt="" id="BLOGGER_PHOTO_ID_5507095769994974354" border="0" /></a><br /><div style="text-align: left;">Just seeing the words "brain" and "fry" together on a page as something we were about to eat provoked at the very least a few giggles, but mostly curiosity and excitement for those of us who have never had a dish with brain as the main ingredient. As people walked in and took their seats, the waiters came around and placed plastic glasses full of the pink-tinged drink that would begin our night, the rose milk. It was sweet, but not overly so, with a subtle rose flavor. Then plates of salad appeared.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Jp9L2pw3vf9ZK_Z072vBRvn-lzZNglZa1JTs1BD2GiVKrE0MhsIsxLV7SJZL1LUvoKc7N9OxI2X3nVookKfwFaqFTzfzKbQORxvQZEqW2DFHiROvegEvYKgPRts75hKt5YCO_TX22_E/s1600/IMG_9468.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Jp9L2pw3vf9ZK_Z072vBRvn-lzZNglZa1JTs1BD2GiVKrE0MhsIsxLV7SJZL1LUvoKc7N9OxI2X3nVookKfwFaqFTzfzKbQORxvQZEqW2DFHiROvegEvYKgPRts75hKt5YCO_TX22_E/s320/IMG_9468.JPG" alt="" id="BLOGGER_PHOTO_ID_5507095779349486834" border="0" /></a><br /><div style="text-align: left;">Once we were all in place, Joseph introduced himself and began to explain how we should approach the meal. We must taste the food, no gulping allowed. It would be family style, one bowl of each item per table of four, so as not to get too full, and if anyone were still hungry after the many courses he would take it upon himself to buy them dinner downstairs. There was a brief lesson on bodily functions and natural cleansing. The meal would start, as many meals do, with bread and lentils. Waiters appeared with bowls of lentils and platters of parathas, sliced in four pieces.<br /><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YmumFZS8xAalF3-gWOz3qi0RaTbxw922FPW1qL6KUMAD6mL1u5ueiUGzbjZj1Cc0DPUFwr4NYPDO4r7asi2rmMU_LkdwMScPvJ5_lB2igDnQsHBYcYCXRA2RWT5xo-dO7xowFqwV2mw/s1600/IMG_9475.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YmumFZS8xAalF3-gWOz3qi0RaTbxw922FPW1qL6KUMAD6mL1u5ueiUGzbjZj1Cc0DPUFwr4NYPDO4r7asi2rmMU_LkdwMScPvJ5_lB2igDnQsHBYcYCXRA2RWT5xo-dO7xowFqwV2mw/s320/IMG_9475.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096158054525666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvWsnJPDHZy8HINKgnYjo8wDKfdJT0r7lwhNrd6nbcHV6NxdQXEGx4k1VeNli0Sl7skXCuz6lPKq-IqsGiM2YkIA69gU-sHtPlkvbTWy5oJRiQ-3HETmOhP-NqMN88e3CS3tcwQ3YpCY/s1600/IMG_9471.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvWsnJPDHZy8HINKgnYjo8wDKfdJT0r7lwhNrd6nbcHV6NxdQXEGx4k1VeNli0Sl7skXCuz6lPKq-IqsGiM2YkIA69gU-sHtPlkvbTWy5oJRiQ-3HETmOhP-NqMN88e3CS3tcwQ3YpCY/s320/IMG_9471.JPG" alt="" id="BLOGGER_PHOTO_ID_5507095787018604946" border="0" /></a></div> </div>The paratha was stuffed with a spiced potato mixture, and I could've eaten the whole thing myself, but I resigned myself to one slice and shared the rest with my table mates, scooping up the lentils with tiny bites of bread. The lentils were soft and mild, but bits of the sliced raw ginger garnish added crunch and spice to the dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NRwApUeshc7jwC3Is7WesfXIVfQcKw5_RhZ4l1ub9QHiKAwZzVCMCAihgcxE5tJoZE-E480Nv2jz4hzWOOJ45YSpIza8V6mNddREfHerLYZrQ-MCL_R4n1FCj37JbuEnhpkQUMVsP_o/s1600/IMG_9469.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NRwApUeshc7jwC3Is7WesfXIVfQcKw5_RhZ4l1ub9QHiKAwZzVCMCAihgcxE5tJoZE-E480Nv2jz4hzWOOJ45YSpIza8V6mNddREfHerLYZrQ-MCL_R4n1FCj37JbuEnhpkQUMVsP_o/s320/IMG_9469.JPG" alt="" id="BLOGGER_PHOTO_ID_5507095783603739586" border="0" /></a>Joseph then asked us to open the large map of the Indian Subcontinent that he had placed on each table, so as to get a better idea of Pakistan's location.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5sRG1CekuIj0pFLs4iNwHTcN4A3C7ZJtw2vtp8pWdyQt2suzLSW7BGH4IKgRCZlKIeh5kpyqF3ONYoXA-uyav3Fp9QKYAMa4Spzb3ZrtoErpIdC3lvVTK5NHvqvQLV1ZtIht2Bto0hI/s1600/IMG_9466.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5sRG1CekuIj0pFLs4iNwHTcN4A3C7ZJtw2vtp8pWdyQt2suzLSW7BGH4IKgRCZlKIeh5kpyqF3ONYoXA-uyav3Fp9QKYAMa4Spzb3ZrtoErpIdC3lvVTK5NHvqvQLV1ZtIht2Bto0hI/s320/IMG_9466.JPG" alt="" id="BLOGGER_PHOTO_ID_5507095772240566834" border="0" /></a>It was a very large map.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrPK08-rjs5KEpJ4XOkG83wB3pnVBIvdTt8QxIRfMOIIhRA6JvLp-PRGkmcWlVr9jq7pS0kr9kFq7W7NtFao83oQTOFS62AV22XOaP2rYiKYtqp6oNnTB8UlCahGk2THFUXPrzaJzY2I/s1600/IMG_9480.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrPK08-rjs5KEpJ4XOkG83wB3pnVBIvdTt8QxIRfMOIIhRA6JvLp-PRGkmcWlVr9jq7pS0kr9kFq7W7NtFao83oQTOFS62AV22XOaP2rYiKYtqp6oNnTB8UlCahGk2THFUXPrzaJzY2I/s320/IMG_9480.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096161559212994" border="0" /></a>Next, and one of our table's favorite dishes - the quail, along with some chicken kababs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OpLERvNJrAXJLN5gp0UUFHM4WLrDlpTM1lGIou31EkJTlC3gYDKRqDNm0peukofMTZxFki_epg5He0L46VWaCJdXXw0qNh6GLCe2lZM3SMDatzTzsvjtElbTG5DSk5tbzngnumvBWIo/s1600/IMG_9487.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OpLERvNJrAXJLN5gp0UUFHM4WLrDlpTM1lGIou31EkJTlC3gYDKRqDNm0peukofMTZxFki_epg5He0L46VWaCJdXXw0qNh6GLCe2lZM3SMDatzTzsvjtElbTG5DSk5tbzngnumvBWIo/s320/IMG_9487.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096162046169554" border="0" /></a>A closer look at the quail, with crisp, charred wings, and tender, smoky meat.<br />There were two per table, and the four of us wished we had more. The two types of chicken kababs that accompanied the quail on the sizzling plate were red, spiced chunks of chicken breast, also moist and flavorful, and a ground chicken mixture, also red, spicy, and very good. While we were enjoying our kababs, Joseph made sure that everyone listened to a small lesson on the history of Ramadan and its traditions, told by a very friendly man from Joseph's group, who went from table to table. It was somewhat difficult to concentrate on the concept of fasting while biting into a tiny quail leg, but I appreciated the learning experience.<br /><br />Next came the liver fry, and haleem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0enSo4-KW1Ejm3y-EzyCd_eJXro0MkPfSuh3a8nNhXKgOMCtGuHm86xCSV94e1Am09KiVwwxBKd-X8Im593ywRTmNdjS2aG_Hg5bD860j9OVZtCTjwJPB0vt-OF0G_ksC-9udGASNUp0/s1600/IMG_9490.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0enSo4-KW1Ejm3y-EzyCd_eJXro0MkPfSuh3a8nNhXKgOMCtGuHm86xCSV94e1Am09KiVwwxBKd-X8Im593ywRTmNdjS2aG_Hg5bD860j9OVZtCTjwJPB0vt-OF0G_ksC-9udGASNUp0/s320/IMG_9490.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096166113104674" border="0" /></a>Large chunks of beef liver, again topped with freshly sliced ginger and cilantro. Some of the chunks some were a bit dense and tough, but the pieces that were at the bottom, absorbing the oil and liquid in the bowl, were softer. They had a nice flavor, milder than what I was expecting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy14j58SfMYALp3Gc0VHvbQk5KJk8SH56lUFJ45FaQiPD0VIJorGoi818jlk-BaXLYD4iQN_bVIybH6E6mTMYIuQ3rd2UokBQ1yMIFKPGVsjnOqekVsqpT616bcgmKGrgGePtnbyR6cs/s1600/IMG_9494.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy14j58SfMYALp3Gc0VHvbQk5KJk8SH56lUFJ45FaQiPD0VIJorGoi818jlk-BaXLYD4iQN_bVIybH6E6mTMYIuQ3rd2UokBQ1yMIFKPGVsjnOqekVsqpT616bcgmKGrgGePtnbyR6cs/s320/IMG_9494.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096175395648578" border="0" /></a>Haleem, a Pakistani specialty that I have never tried before, was very interesting. The mixture had a glutinous, paste-like consistency, with pieces of beef throughout. I don't know how to describe it or make it sound appetizing, but it was like a spiced porridge with bits of meat tossed in. To quote Elyaqim Mosheh Adam, table companion and map holder, the haleem at Kabab King "has the mouth-feel of shredded beef in split pea soup". It went over big at our table, particularly when we discovered that dipping the liver into the haleem somehow made both of them taste even better.<br /><br />And there was more.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVpysh3nfANN0LrFRGCZoGYRYt5iqFPTBnsj0MnaOq8cpOfCNzW24cIhPjAOdt70MXjhrb5wVhgW8GsZgJd8sRJE_B_nLzhVsFbnmC_KAO8d9IucgvJXC6UcixdZ863z_Wi4KDE3tIj4/s1600/IMG_9498.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVpysh3nfANN0LrFRGCZoGYRYt5iqFPTBnsj0MnaOq8cpOfCNzW24cIhPjAOdt70MXjhrb5wVhgW8GsZgJd8sRJE_B_nLzhVsFbnmC_KAO8d9IucgvJXC6UcixdZ863z_Wi4KDE3tIj4/s320/IMG_9498.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096708248782754" border="0" /></a> The mutton biryani did not have much mutton at all, but that was acceptable since the rice was tasty, and it was accompanying the brain fry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWR1sm32jcVkRR4eYz4jH2egdjrc84FwaUsCh1TLxUg6HWEHxk8fO-c9yapG5hY_FoQbQruolLRZ_AMkbBwVAnruTqxHwStQ9Tm6MgfUE9xZ7SXxo-VXAY7hTJUK4pYn2m4ncSGNahzk/s1600/IMG_9503.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWR1sm32jcVkRR4eYz4jH2egdjrc84FwaUsCh1TLxUg6HWEHxk8fO-c9yapG5hY_FoQbQruolLRZ_AMkbBwVAnruTqxHwStQ9Tm6MgfUE9xZ7SXxo-VXAY7hTJUK4pYn2m4ncSGNahzk/s320/IMG_9503.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096714940599202" border="0" /></a>Or brain masala, as the waiters called it when they placed the bowl on the table. The sauce was thick, rich, and highly spiced, perfect for spooning onto the rice. The brains themselves, goat brains, were yellow and creamy, similar in texture to scrambled eggs. Not an everyday dish, by any means, but I am happy to have tried brain fry once in my life.<br /><br />After the main dishes, we were served dessert and tea. Gulab Jamun and masala chai.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtWrTVc36xuOhk-iMigdOc5ZzZQQgY5FxwR-qszTNxPddRLhkU7QtOVuWi7cdVOJIeVt8IdVvjbUmibZRFw_bR48WZPaGhbWhpcZngBiR6VF63KjhzkxaChLC8PP5PsKavPtE4p7Q3_s/s1600/IMG_9519.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtWrTVc36xuOhk-iMigdOc5ZzZQQgY5FxwR-qszTNxPddRLhkU7QtOVuWi7cdVOJIeVt8IdVvjbUmibZRFw_bR48WZPaGhbWhpcZngBiR6VF63KjhzkxaChLC8PP5PsKavPtE4p7Q3_s/s320/IMG_9519.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096724065177602" border="0" /></a>Although we were full at that point, I definitely could have eaten more than one of these syrup-soaked sweets. The round ball of dough was fresh-tasting, still warm, and sweet enough to cleanse the palate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHO1EvDTauBE6kyPnBOkGGgls-w0dueXTmQ87Rdm3YPgxQ73mkou3Yh2AEEkfPsa3es9IgjoiIgyQZTjw-kkr47YE6YLztNiRUDhBQVJ4iUxmKl7XpW2PUX2sJ2Q4W-vRbcCMo881yu0/s1600/IMG_9525.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHO1EvDTauBE6kyPnBOkGGgls-w0dueXTmQ87Rdm3YPgxQ73mkou3Yh2AEEkfPsa3es9IgjoiIgyQZTjw-kkr47YE6YLztNiRUDhBQVJ4iUxmKl7XpW2PUX2sJ2Q4W-vRbcCMo881yu0/s320/IMG_9525.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096732899453330" border="0" /></a>The sweet, milky, spiced tea was the perfect end to the meal.<br />A little more history, a lesson in the main spices and ingredients of curries, and then we got to meet chef Wazir Ali. A group picture wrapped up the dinner and it was over.<br />I've had a few days to digest the experience now, and was wondering how to sum up the unique experience. Jeff Orlick explains the goal of the ambassador program on his website as this:<span style="font-style: italic;"><br /><br />...a guide will order for the table and discuss what we are eating and why we are eating it. Not a classroom experience, but more of a familial gathering centered around the food. This allows us diners to let go, eat well, and expand our boundaries for the city, the world and our palates</span>.<br /><br />The night, for me, reached every one of these goals. We were expertly guided by a man who obviously loves his culture, its food, and his surrounding cultures. Joseph is Indian, not Pakistani, but he is so proud of the fact that, in his experience, the boundaries between countries and religious groups that restrict lives on the subcontinent are basically nonexistent here in America. Everyone eats together. We absorbed his passion through the food that he carefully chose, with the chef, to showcase the cuisine. Our table certainly felt like a family gathering; passing around plates, divvying up the food, eating from the same dishes, laughing. My palate was expanded, I let go, and I ate well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVJYUeCMUwVoPRNYhWDULC7fMlUGVD0U9gKpqemOubRpCdbymRCO1N5aZJa7HERTrKSvVIkeUlHXA0ig6QnIPgMi6GKnznjzPCeZIeD72_jb8R5CjtgJGMIGc2-hMuiIJdhrEcUHIiAM/s1600/IMG_9514.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVJYUeCMUwVoPRNYhWDULC7fMlUGVD0U9gKpqemOubRpCdbymRCO1N5aZJa7HERTrKSvVIkeUlHXA0ig6QnIPgMi6GKnznjzPCeZIeD72_jb8R5CjtgJGMIGc2-hMuiIJdhrEcUHIiAM/s320/IMG_9514.JPG" alt="" id="BLOGGER_PHOTO_ID_5507096719611874818" border="0" /></a><br />Kabab King Diner<br /><span class="street-address">73-01 37th Rd</span><br /><span class="locality">Jackson Heights</span><br /><br />For more information on future ambassador dinners, here is Jeff Orlick's website:<br /><a href="http://iwantmorefood.com/ambassador-program/">http://iwantmorefood.com/ambassador-program/</a>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com6tag:blogger.com,1999:blog-7723605757428546492.post-20047744366787495562010-08-16T08:33:00.000-07:002010-08-16T08:45:49.197-07:00Chicharrón PreparadoAnother post for <a href="http://newyork.seriouseats.com/2010/08/chicharron-preparado-queens-carts-corona-jackson-heights.html">Serious Eats NY</a> that is perfect for Under the 7, while I play catch-up and get some more Roosevelt Ave eating in. I love <strong></strong>chicharrón preparado. Here's a small explanation -<br /><p><strong>Chicharrón preparado</strong> is a unique street snack from Mexico that is often hard to find, but pops up every so often during the summertime here in Queens. One of the stands I wrote about last week, which sells homemade <a href="http://newyork.seriouseats.com/2010/08/raspados-diablitos-nieves-y-mas-shaved-ice-in-queens-jackson-heights.html">nieves</a>, also offers chicharrón preparado as a summer special. </p> <p>Generally, <em>chicharrón</em> means fried pork skin. In some Spanish-speaking countries it isn't just pork skin, but pork belly; in other countries it refers to any sort of meat, fried and crisp. In Mexico, there is real chicharrón, deep fried pork rinds, and then there is <em>chicharrón de harina</em>—deep fried snacks that are made from flour, not pork skin. They have a similar crunchy, bubbly texture, and are found in many shapes and sizes; pinwheels, small squiggly lines, small rectangles, and large rectangles. </p> <p><em>Chicharrón preparado</em>, or prepared chicharrónes, are made with the large rectangular fried chicharrón de harina, which is then topped with chopped cabbage, diced tomatoes, sour cream, <em>cotija</em> cheese, sliced avocados, <em>cueritos</em> (pickled pork rind slices), and hot sauce, usually <a href="http://www.salsavalentina.com/products">Salsa Valentina</a>. </p> <p>Okay, so it sounds weird, especially if you've never heard of half of the ingredients—but trust me, it's delicious. So many amazing textures: the light crisp of the chicharrón, the fresh, crunchy cabbage. Then there's the softness and acidity from the tomatoes, smooth chunks of avocado, salt from the powdered cheese, chewy bits of pickled pork, vinegar and heat from the hot sauce, and then the cooling and tangy sour cream finish. It gives you much more than your average snack. This week I found four places that prepare chicharrón <em>con todo</em>, and they won't be around for long—so I tried them all.</p> <a name="continued"></a> <h4>Fruta Picada Cart</h4> <p><img alt="20100813junction.JPG" src="http://newyork.seriouseats.com/20100813junction.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>Underneath the 7 train at Junction Boulevard, there is a woman with an unamed cart who sells fresh chopped fruit (<em>fruit picada</em>) that she tops with chile, lime and salt. There is also a small sign on the side advertising chicharrón preparado. The first time I saw the sign, on a weekday afternoon, I orderd one, but she didn't have the ingredients yet. A few days later I went back, and she did, so I happily ate my chicharrón while waiting for the train. </p> <p><strong>It had its good and bad points.</strong> The chicharrón was freshly fried and crisp; the tomato slices were perfect—a really ripe, red, fresh summer tomato. The cueritos were soft and gelatinous, but there weren't many of them. The avocado was soft and smooth. But instead of cabbage was iceberg lettuce, which is crisp and fresh-tasting, but lacks that bite and crunch. The cheese sprinkled on top was Kraft parmesan from the green can. It had all the right textures, but everything was just slightly off.</p> <p><strong>Price:</strong> $4.00</p> <p>Metal cart directly in front of 96-07 Roosevelt Avenue, Corona (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=96-07+Roosevelt+Avenue,+Corona,+NY&sll=40.750411,-73.864796&sspn=0.00751,0.01929&ie=UTF8&hq=&hnear=96-07+Roosevelt+Ave,+Queens,+New+York+11368&z=16">map</a>)</p> <h4>La Choza Dominican and Mexican Restaurant</h4> <p><img alt="20100813lachoza.JPG" src="http://newyork.seriouseats.com/20100813lachoza.JPG" class="mt-image-none" style="" height="375" width="500" /></p> <p>As I was driving down 104th Street I thought I spied the words <em>chicharrón preparado</em> in front of the restaurant—and so my very helpful husband ran out and ordered one, brought it back to the car, and snapped a phone picture of it all in the space of five minutes. A few moments later I got to taste it. Unfortunately, it was the least well-prepared of them all, mostly due to lack of toppings. </p> <p><strong>The chicharrón was fresh and crisp</strong>, I'll give them that. But again, they used lettuce instead of cabbage, barely any avocado, and not many cueritos at all. If I hadn't had any great ones, I might not know any better, and it would be a good snack—but I was spoiled for lackluster topping techniques by the next two places.</p> <p><strong>Price:</strong> $4.00</p> <p>38-12 104th Street, Corona (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=38-12+104th+Street,+Corona&sll=40.748304,-73.87739&sspn=0.00751,0.01929&ie=UTF8&hq=&hnear=38-12+104th+St,+Queens,+New+York+11368&ll=40.751093,-73.86235&spn=0.00751,0.01929&z=16">map</a>)<br />(718) 507-8152</p> <h4>Viva Puebla</h4> <p><img alt="20100813vivapuebla.JPG" src="http://newyork.seriouseats.com/20100813vivapuebla.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>Viva Puebla's summer outdoor cart has much to offer, and the woman behind it is incredibly friendly. It took some time for my chicharrón to be prepared, since she threw old ones out and fried a new one just for my order. Soggy, chewy, stale chicharrónes are not appetizing, so I appreciated that—it was worth the long wait.</p> <p><strong>The chicharrón was piled high with freshly chopped ingredients,</strong> and I know because I watched her chop it all. Lots of cabbage, tomatoes, a half of an avocado; cheese, cream, a good amount of chewy cueritos, and hot sauce. My only complaint is that the tomato was white and mealy, which, in the middle of August, is a shame. Otherwise, close to perfectly prepared.</p> <p><strong>Price:</strong> $5.00</p> <p>89-16 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=89-16+Roosevelt+Avenue,+Jackson+Heights,+NY&sll=37.0625,-95.677068&sspn=32.197599,79.013672&ie=UTF8&hq=&hnear=89-16+Roosevelt+Ave,+Queens,+New+York+11372&z=16">map</a>)<br />718-947-2302</p> <h4>Tortas Neza</h4> <p><img alt="20100813neza.JPG" src="http://newyork.seriouseats.com/20100813neza.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>In front of this small restaurant, where I found the best <a href="http://newyork.seriouseats.com/2010/03/best-gordita-cart-in-queens-mexican-snacks-corona-jackson-heights-new-york-city.html">gordita</a>, is a stand that sells snacks, including chicharrón preparado. When I did the gordita search back in March, I noticed people eating chicharrónes, so they may be one of the few places that sells them year-round. </p> <p>So much care put into the preparation of the chicharrón—and they really went crazy with the toppings. The crisp bottom layer was piled high with handfuls of cabbage, three heaping spoonfuls of pickled cueritos; some of the jalapeños and carrots from the pickling mixture got tossed in there as well, an added plus. Lots of cheese, lots of cream, beautifully ripe tomatoes, creamy avocados, and a liberal amount of hot sauce on top of the already full plate: I had more of a meal than a snack on my hands. There was so much stuff on the crispy chicharron that if I hadn't shared it, it would've gotten too soggy halfway through. Luckily I had help, so that wasn't a problem. It was great. </p> <p><strong>Price:</strong> $5.00</p> <p>111-03 Roosevelt Avenue, Corona (<a href="http://maps.google.com/maps?hl=en&source=hp&q=11-03%20Roosevelt%20Avenue%2C%20Corona%20Queens&aql=&oq=&gs_rfai=&um=1&ie=UTF-8&sa=N&tab=wl">map</a>)</p><p>It's also something that you can make yourself, and I have. The hardest part is frying the chicharones, as they tend to curl up in the oil. Here is a great picture of some chicharron that my family and I put together at the park last year: from my old <a href="http://forkintheroadny.blogspot.com/2009/04/doing-it-mex-style-in-flushing-meadows.html">blog</a>, and my brother David's <a href="http://ladentable.blogspot.com/2009/04/summer-is-here-and-its-still-april.html">version</a>.<br /></p>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com2tag:blogger.com,1999:blog-7723605757428546492.post-80855439681400531302010-08-10T13:36:00.000-07:002010-08-10T13:43:54.478-07:00Raspados, Diablitos, Nieves y Más<span style="font-style: italic;">I haven't been around much for the past few weeks, for sad reasons which I will get into in another post, which is why I haven't written in quite a while. But my post on shaved ice and other cold things, published on Serious Eats NY yesterday, works perfectly for the blog, since I found everything along the route. The link to the slideshow is </span><a style="font-style: italic;" href="http://newyork.seriouseats.com/2010/08/raspados-diablitos-nieves-y-mas-shaved-ice-in-queens-jackson-heights-slideshow.html">here.</a><span style="font-style: italic;"> This is a slightly different version.</span><br /><br />Along Roosevelt Avenue in the summertime, <em>raspado</em> (hand-shaved ice) carts pop up everywhere—in front of delis and restaurants, on street corners below the 7 train, traveling vendors with grocery carts full of blocks of ice and syrup magically materialize in the afternoons. Aside from raspados, paletas, and ice cream, if you're lucky, you might stumble upon a place that make Mexican <em>nieves</em> (ices or sorbets) the old-fashioned way, which is really something special. Here's what I found.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZSi31vDcRom9KjjRJVdTj9f18fiham5IYhIAl6uaCi5r79AegLTPQAEG0ukz86euFk9ygnmPRq1QyI1f_jzHWQK0yxHZtVjzsquFTXH9r4Fey-X-cz6PN5Nyz5XupuvwyA_ZAwSdomE/s1600/2010086raspalady.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZSi31vDcRom9KjjRJVdTj9f18fiham5IYhIAl6uaCi5r79AegLTPQAEG0ukz86euFk9ygnmPRq1QyI1f_jzHWQK0yxHZtVjzsquFTXH9r4Fey-X-cz6PN5Nyz5XupuvwyA_ZAwSdomE/s320/2010086raspalady.JPG" alt="" id="BLOGGER_PHOTO_ID_5503878052608758338" border="0" /></a> <span style="font-style: italic;" class="label">The Raspado Lady</span>: The raspado lady on the corner of Roosevelt and 80th Street has her ice shaving down to a science. She shaves the ice and creates a pyramid with a funnel so quickly, it's amazing. And she doesn't skimp on the syrup, either. A small raspado is $1.00. <div style="display: block;" class="slide-description" id="caption-104522"><p><small><em><strong>Raspado Lady:</strong> 80-02 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=80-02+Roosevelt+Avenue,+Jackson+Heights&sll=37.0625,-95.677068&sspn=31.977057,79.013672&ie=UTF8&hq=&hnear=80-02+Roosevelt+Ave,+Queens,+New+York+11373&z=16">map</a>) </em></small></p> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYH9q0lHn19fT01aW2XQZW72svbXVOCzJHQfIMOkQ2KLnuo_GzWH6IkJ_zMsHawnhYRmc6ejnTFqgrYXvXa6Q1rh264IyRrAvxICBMkot0-wk2eogw6NSRPbWetN579vRgTlnD45RZD_I/s1600/2010086mango.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYH9q0lHn19fT01aW2XQZW72svbXVOCzJHQfIMOkQ2KLnuo_GzWH6IkJ_zMsHawnhYRmc6ejnTFqgrYXvXa6Q1rh264IyRrAvxICBMkot0-wk2eogw6NSRPbWetN579vRgTlnD45RZD_I/s320/2010086mango.JPG" alt="" id="BLOGGER_PHOTO_ID_5503877608375904674" border="0" /></a>I got a mango and orange raspado from the lady.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d_Hwre_FBjDpAZ_0_-JPRAiDLWqXDYSJ6uoDtmVnIYDzBweq2TGRaAUtVxEIyKzi8MCXbUN4lfkoSDKBAys_oPIvtjuRNhuo4O6r4vmeMkpKA3Uq_JfWPSuSb5J8HMM37bLoBlWCyf0/s1600/2010086elbohio.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d_Hwre_FBjDpAZ_0_-JPRAiDLWqXDYSJ6uoDtmVnIYDzBweq2TGRaAUtVxEIyKzi8MCXbUN4lfkoSDKBAys_oPIvtjuRNhuo4O6r4vmeMkpKA3Uq_JfWPSuSb5J8HMM37bLoBlWCyf0/s320/2010086elbohio.JPG" alt="" id="BLOGGER_PHOTO_ID_5503883148199469538" border="0" /></a> <span class="label"><span style="font-style: italic;">Maracuya Raspado</span> from El Bohio Grocery</span>: There is always a line down the block at this grocery with a raspado window. This was a passionfruit syrup ice topped with condensed milk. I never understood the line, but now I do. Sometimes raspados quickly become a block of ice floating in syrup, and difficult to eat. The ice here was expertly shaved and remained flaky and crunchy, absorbing the flavor of the syrup. Small raspado, $1.00. <small><em><strong>El Bohio Grocery:</strong> Roosevelt and 99th Street (<a href="http://maps.google.com/maps?hl=en&client=safari&rls=en&q=Roosevelt+and+99th+Street+queens&um=1&ie=UTF-8&hq=&hnear=Roosevelt+Ave+%26+99th+St,+Queens,+NY+11368&gl=us&ei=O1hfTJ7RJcKC8gbm093JDQ&sa=X&oi=geocode_result&ct=image&resnum=1&ved=0CBQQ8gEwAA">map</a>)</em></small><div style="display: block;" class="slide-description" id="caption-104514"> </div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8mD-uo_2Q1wgAADH6_QaTnPQwlEDJPmhYRsST288mCmXBimTgHoeCckL8I-09g1XgvCL_drSJjGfX0clD1b6zYhVlxeWwYNdcj237wgsHzeULcSwYaVSRRkRBXCZOpP2DhIAs1L1JaA/s1600/2010086diablito.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8mD-uo_2Q1wgAADH6_QaTnPQwlEDJPmhYRsST288mCmXBimTgHoeCckL8I-09g1XgvCL_drSJjGfX0clD1b6zYhVlxeWwYNdcj237wgsHzeULcSwYaVSRRkRBXCZOpP2DhIAs1L1JaA/s320/2010086diablito.JPG" alt="" id="BLOGGER_PHOTO_ID_5503877591980252850" border="0" /></a> <span class="label"><span style="font-style: italic;">Diablito</span>, Cart under the 7 train, 90th Street and Roosevelt Avenue</span>: Not your typical raspado, diablitos are doused with tamarind syrup and a spicy liquid chile mixture, then topped with a squirt of chamoy—a sour, salty, spicy and sweet fruit-based salsa. Small raspado, $1.00. <div style="display: block;" class="slide-description" id="caption-104497"><p><small><em><strong>Raspado Cart:</strong> Corner of Roosevelt and Elmurst Avenues (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&q=Roosevelt+Ave+%26+Elmhurst+Ave,+Queens,+New+York+11372&sll=37.0625,-95.677068&sspn=31.977057,79.013672&ie=UTF8&cd=1&geocode=FaTFbQId5LyY-w&split=0&hq=&hnear=Roosevelt+Ave+%26+Elmhurst+Ave,+Queens,+New+York&z=16">map</a>)<br /></em></small></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhxfjqnCqnFVuSWIWLoeuYmOJDgRG9vPN2H0xSMDimeGYU1nCmyPzdGYL6S8ordlevPuMDJ26mJwNA1vEciSoaa_idapZRL9ajlPWjEIWxIZH0w7c7-BHjGVTQ4mfMpWqAYo9m7HdnR0/s1600/2010086nieve.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhxfjqnCqnFVuSWIWLoeuYmOJDgRG9vPN2H0xSMDimeGYU1nCmyPzdGYL6S8ordlevPuMDJ26mJwNA1vEciSoaa_idapZRL9ajlPWjEIWxIZH0w7c7-BHjGVTQ4mfMpWqAYo9m7HdnR0/s320/2010086nieve.JPG" alt="" id="BLOGGER_PHOTO_ID_5503878045368567794" border="0" /></a></p><div style="display: block;" class="slide-description" id="caption-104525"> <p><span style="font-style: italic;" class="label">Nieve Mexica</span><span class="label"><span style="font-style: italic;">na</span> at Viva Puebla</span>: In front of the restaurant Viva Puebla is an outdoor counter where they sell snacks such as chopped fruit, elotes, chicharron preparado, and homemade nieves. These Mexican ices are somewhere between Italian ice and sorbet— creamier and smoother than the former, but icier than the latter. The process is long, and done by hand: paddling a metal bucket full of the liquid fruit base within a larger bucket filled with ice and salt until it reaches the perfect consistency. At Viva Puebla they only have one bucket, so they make the flavors one at a time. </p><p><small><em><strong>Viva Puebla:</strong> 89-16 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=89-16+ROOSEVELT+AVENUE,+NY+11372&sll=40.747211,-73.885577&sspn=0.007462,0.01929&ie=UTF8&hq=&hnear=89-16+Roosevelt+Ave,+Queens,+New+York+11372&ll=40.748297,-73.877392&spn=0.007462,0.01929&z=16">map</a>); 718-947-2302</em></small></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ex_N8apazkPbE3kimq3r2RWN-5GBWssX1XIyajM4_EjZhdntclVh7bKGImxd3xk667IBK4_R6k0bcSqXXhjaZlNd8Da7ydJwiPmy6Al593dwcYl4CFY9LGe5RdJfwlMKj_eyhLYxNyo/s1600/2010086flavors.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ex_N8apazkPbE3kimq3r2RWN-5GBWssX1XIyajM4_EjZhdntclVh7bKGImxd3xk667IBK4_R6k0bcSqXXhjaZlNd8Da7ydJwiPmy6Al593dwcYl4CFY9LGe5RdJfwlMKj_eyhLYxNyo/s320/2010086flavors.JPG" alt="" id="BLOGGER_PHOTO_ID_5503877601775190162" border="0" /></a></p> </div> </div>Guava, watermelon, coconut, lime, and melon. I tried three of the five. I will definitely go back for the other two.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPiryGTxYy-27_o8g_OA6uMEAInskWQOpdVFC8j2jr1fGY9I2AVoCi_HVHAB-Jyt4PVXfEMY-LhLiol4RCFz00Z3YSRnwevwRQ_LFHkcRnbBZwV_nZO_hgS3gj7r_HE4_gyIfJLXUBFg/s1600/2010086sandia.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPiryGTxYy-27_o8g_OA6uMEAInskWQOpdVFC8j2jr1fGY9I2AVoCi_HVHAB-Jyt4PVXfEMY-LhLiol4RCFz00Z3YSRnwevwRQ_LFHkcRnbBZwV_nZO_hgS3gj7r_HE4_gyIfJLXUBFg/s320/2010086sandia.JPG" alt="" id="BLOGGER_PHOTO_ID_5503878056589101922" border="0" /></a><span class="label"><span style="font-style: italic;">Nieves de Sandia y Limon</span>.</span> The sandia was like taking a sweet icy bite out of a watermelon, and the limon, with flecks of lime zest, was perfect slushy limeade. Cold, tart, and refreshing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Lzyt6z3UxZ-v5Ng7ybh-bt-r0z9GfkwWkzpkxEkXCpBVDAZ1V623kwrpXijpqRrZ2B7x5Hrb4d7OeHEqd0ncM0Np3Ffc6DNpvU77538trhJxQTxp3iJF84LZkbNbI3I5sAzaj39i4XU/s1600/2010086guava.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Lzyt6z3UxZ-v5Ng7ybh-bt-r0z9GfkwWkzpkxEkXCpBVDAZ1V623kwrpXijpqRrZ2B7x5Hrb4d7OeHEqd0ncM0Np3Ffc6DNpvU77538trhJxQTxp3iJF84LZkbNbI3I5sAzaj39i4XU/s320/2010086guava.JPG" alt="" id="BLOGGER_PHOTO_ID_5503877599850481442" border="0" /></a><span class="label">Nieve de Guayaba from Viva Puebla</span>: Sweet but not too sweet, with a fresh guava flavor. Creamy and smooth, except for the occasional mouthful of seeds. I appreciated the seeds, though—it proved that the nieve was homemade using the whole fruit. Small cup, $2.00.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxn8AxMeQT_c3kyb8oAczeqQqUG0gjsw6WYj9HvXK5Sp2B4sRXoXK4upwHGk-qJSqdy9EgEqChmHAJH0hXeUmxQ0lErVPFDCnGPYM12QGnm1oaX93buoHtSMACtUSw1Mn5sbb8WeAZNYU/s1600/2010086nance.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxn8AxMeQT_c3kyb8oAczeqQqUG0gjsw6WYj9HvXK5Sp2B4sRXoXK4upwHGk-qJSqdy9EgEqChmHAJH0hXeUmxQ0lErVPFDCnGPYM12QGnm1oaX93buoHtSMACtUSw1Mn5sbb8WeAZNYU/s320/2010086nance.JPG" alt="" id="BLOGGER_PHOTO_ID_5503877612601494386" border="0" /></a> <span class="label"><span style="font-style: italic;">Nance Paleta</span> from Paleteria Fernandez, Cholula Bakery</span>: Paleteria Fernandez is located in Port Chester, New York; I found the pops at Cholula Bakery on Roosevelt Avenue. Nance is a small yellow fruit, sometimes called a yellow cherry, which grows in Central Mexico and continues southward. It's an acquired taste, strong and musky. The paleta was full of chunks of the fruit, as well as a few inedible stems. Although the actual fruit is sour, the paleta was sweet and creamy with a strong aftertaste. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjFRKThxwVBLvRsJCN1xSZKViuNYCcbEmaug2I_I2budAQAdxNMnNc7mKHip3dQCluHHPy6VR5HpjOpzVP4eilUQjrTObUEW2BSUX6xzt0Vq4W7bAFjKnr8C2BvySrPWjYP33BxGfwx4/s1600/2010086rice.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjFRKThxwVBLvRsJCN1xSZKViuNYCcbEmaug2I_I2budAQAdxNMnNc7mKHip3dQCluHHPy6VR5HpjOpzVP4eilUQjrTObUEW2BSUX6xzt0Vq4W7bAFjKnr8C2BvySrPWjYP33BxGfwx4/s320/2010086rice.JPG" alt="" id="BLOGGER_PHOTO_ID_5503878048778170722" border="0" /></a><span class="label"><span style="font-style: italic;">Arroz Con Leche Paleta </span>from Paleteria Fernandez found at Cholula Bakery</span>: I love rice pudding, I love arroz con leche, so what could be bad about a frozen version? Well, the creamy, milky, Mexican cinnamon-tinged ice pop is good, but if you don't like chewy pieces of cooked rice in frozen form, it might not be the pop for you. Flavor wise, it's delicious, but the texture might be a turn-off for some. Paletas are $2/each<br /><small><em><strong>Cholula Bakery:</strong> 88-06 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=88-06+Roosevelt+Avenue,+Jackson+Heights,+NY&sll=40.748297,-73.877392&sspn=0.007462,0.01929&ie=UTF8&hq=&hnear=88-06+Roosevelt+Ave,+Queens,+New+York+11373&ll=40.747972,-73.87825&spn=0.007462,0.01929&z=16">map</a>); (718) 533-1171</em></small><br /><br />It is really exciting to have all of these icy, refreshing, and sweet snacks so close to home, but as quickly as they appear in the hot weather, the carts, stands and wandering vendors disappear just as fast, so I plan on eating as much ice as possible while I still can.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com1tag:blogger.com,1999:blog-7723605757428546492.post-13933755733603455182010-07-28T04:50:00.000-07:002010-07-28T05:57:26.834-07:00Tacos MexicoI woke up craving chilaquiles, I think I must have had a dream about them, so I headed to Woodside in search of some. While I had originally planned on spending only two months in each neighborhood, I've been working on Woodside since March. Firstly, because there are just so many great places, and secondly because I haven't been able to write more than once a week lately. At this rate I'll never get to Flushing. But I'll keep trying.<br />So back to the chilaquiles. Chilaquiles are what you make when you have leftover stale tortillas, which most tortilla-eating households, and all Mexican restaurants, usually do. You fry the tortillas until crisp, break them up, add them to a pot full of sauce (red or green) with some epazote, and then eat the whole mess with sour cream, queso fresco, and chopped raw onion. Not a light meal, but so delicious, and made with leftovers from the day before.<br />Tacos Mexico was the next Mexican restaurant on the route, a few doors down from <a href="http://underthe7train.blogspot.com/2010/05/lunch-at-la-frontera.html">La Frontera</a>, and it looked like the right kind of place for a late breakfast.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8T9ocbPXbZoQgQlIGoQBNSJRED24DudlpIajL34KSDIafc2Bqa0aMTuNehxkhIod_ybIStDNQHToLANpluhEVXwn1PlZLl0UHwRAwvwLJEqmO-7A-JKD1sgh8yqtkbltV2rMa9XcDl0/s1600/IMG_1221.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8T9ocbPXbZoQgQlIGoQBNSJRED24DudlpIajL34KSDIafc2Bqa0aMTuNehxkhIod_ybIStDNQHToLANpluhEVXwn1PlZLl0UHwRAwvwLJEqmO-7A-JKD1sgh8yqtkbltV2rMa9XcDl0/s320/IMG_1221.JPG" alt="" id="BLOGGER_PHOTO_ID_5498926673706027778" border="0" /></a>As soon as we sat down, we were handed a basket of chips and some salsa. It's interesting how some of the Mexican restaurants in Queens have adapted to this mainly American custom and some haven't. Tacos Mexico has, and the chips were fresh. The salsa was too.<br />I did not pore over the menu, I knew what I wanted, my only decision was if I wanted my chilaquiles red or green, plain, with fried eggs, cecina, or chicken. I always choose green, and as much as I love fried eggs and salty beef, I went with the chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGCSJsknv_smRxago7DJaLNPKPHhsYfJ1V2izwIX6-U9VrmD8anF4p8cZYKwHYFsozOg7lg89Icj4lwK8KkhEviAzCzQ-1VsAWLESDQpaedNE7LHCRhEsI-wF5KM8rUn-0euBuMIC3d0/s1600/IMG_1224.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGCSJsknv_smRxago7DJaLNPKPHhsYfJ1V2izwIX6-U9VrmD8anF4p8cZYKwHYFsozOg7lg89Icj4lwK8KkhEviAzCzQ-1VsAWLESDQpaedNE7LHCRhEsI-wF5KM8rUn-0euBuMIC3d0/s320/IMG_1224.JPG" alt="" id="BLOGGER_PHOTO_ID_5498926680083172594" border="0" /></a>It was a good decision. Often, the thinly-sliced chicken breast that accompanies something like chilaquiles or rice and beans is tough and stringy. This chicken was moist, flavorful, borderline salty but not crossing into overly salted territory. And there was lots of it. The chilaquiles ($8.95) had everything I wanted. The salsa verde was spicy, the tortillas were soft but not mushy, there was a slight flavor of epazote but not overpowering, and it was topped with cream, cheese, chopped onions and cilantro. If I were to make chilaquiles at home, I would put more of everything. I like to make them soupy, swimming in sauce, and I go garnish crazy. But for a nice-looking restaurant kind of plate, these were just what I was looking for.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNe2eUpbF3yu_zSCzzhEepv_CI6Wj8epzNPRT0lKUeBrbWBqPK9p9Bvcziwku06YK0w9xAXUUIzoMB7cqwezYlOWWwd0W2banPGYrrMtWEdPJCUGt-2hQ1F8fxLRekhmKIPGwe0opqKkU/s1600/IMG_1225.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNe2eUpbF3yu_zSCzzhEepv_CI6Wj8epzNPRT0lKUeBrbWBqPK9p9Bvcziwku06YK0w9xAXUUIzoMB7cqwezYlOWWwd0W2banPGYrrMtWEdPJCUGt-2hQ1F8fxLRekhmKIPGwe0opqKkU/s320/IMG_1225.JPG" alt="" id="BLOGGER_PHOTO_ID_5498926686046479234" border="0" /></a>My dining companion José wanted something "saucy". He ordered costillas en salsa roja (pork ribs in red sauce, $9.95) and was happily surprised when it was exactly what he didn't even know he wanted as well. The pork meat was tender and slipped right off the bone. The salsa was spicy and smooth, the rice had a strong tomato flavor, the beans were creamy, it was all good. With lots of tortillas and some agua de jamaica, we had a meal that satisfied what we were both craving and more.<br /><br />Tacos Mexico<br />64-09 Roosevelt Avenue<br />WoodsideSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com1tag:blogger.com,1999:blog-7723605757428546492.post-47556845921647200482010-07-22T12:39:00.000-07:002010-07-22T13:18:31.511-07:00Nowhere Near the 7 Train: Russian Ice Cream BarsI was in Rego Park yesterday taking pictures and buying my favorite Israeli <a href="http://www.prigat.co.il/Upload/27551.5_Grapefruit_Pulp.jpg">grapefruit juice drink</a> when I came across a deli that had a freezer full of fun looking ice cream-like treats from <a href="http://www.rusholod.ru/">Russia</a>. I've been in an Eastern-European state of mind since my trip to Brighton Beach last weekend, so I bought the most exciting looking ones.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_wsEEmKn49NaldhCaivpgigiFY7dIVzkHhBNZnPCkaPKYPVNmDJS5U5nlOun3Vw5jl8PupECFY-MAPWr0sighkdEr8U9R2xfuAxLzdOPQA1FQNDvqcNp55HJ3YucGVYq6hn0C4QcB3Q/s1600/IMG_8926.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_wsEEmKn49NaldhCaivpgigiFY7dIVzkHhBNZnPCkaPKYPVNmDJS5U5nlOun3Vw5jl8PupECFY-MAPWr0sighkdEr8U9R2xfuAxLzdOPQA1FQNDvqcNp55HJ3YucGVYq6hn0C4QcB3Q/s320/IMG_8926.JPG" alt="" id="BLOGGER_PHOTO_ID_5496820071621924914" border="0" /></a>Ok, not the most exciting flavors, but I liked the packaging. A cold vanilla substance with a crisp, chocolate-like coating. Yum!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdeFG4F8WczZNlAdWdW6lOqMvot2LLbDx5s82l3Wf98yKVRhDYzBSLtOAmQ8uGwMu152bzHrVluEVJJ4t8e3fn2cEFq451I83OTxXNLQsyHGQZn6ocY3ymXQLfqUaO9DJ2SNWBBu5zS0/s1600/IMG_8929.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdeFG4F8WczZNlAdWdW6lOqMvot2LLbDx5s82l3Wf98yKVRhDYzBSLtOAmQ8uGwMu152bzHrVluEVJJ4t8e3fn2cEFq451I83OTxXNLQsyHGQZn6ocY3ymXQLfqUaO9DJ2SNWBBu5zS0/s320/IMG_8929.JPG" alt="" id="BLOGGER_PHOTO_ID_5496820076903608514" border="0" /></a>Sort of like a nutty buddy, but with strawberries.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6TvtWvp4Rkp2l_5ATJ769KPuu9ngDuNEj10_L-SBuRXNCuobO_KahyCaSDneI34Ml-fmTUZ1dsUiXtgdufpnUd46kSlnthVfhfGpMr0xuVUy4CPuC-JPOsnCqyHQNd2zTsD2t-wyBL8/s1600/IMG_8933.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6TvtWvp4Rkp2l_5ATJ769KPuu9ngDuNEj10_L-SBuRXNCuobO_KahyCaSDneI34Ml-fmTUZ1dsUiXtgdufpnUd46kSlnthVfhfGpMr0xuVUy4CPuC-JPOsnCqyHQNd2zTsD2t-wyBL8/s320/IMG_8933.JPG" alt="" id="BLOGGER_PHOTO_ID_5496820080376281826" border="0" /></a>I think that the spheres on top were supposed to be crunchy, but they were soggy, as was the cone. But the white whipped topping, with a layer of strawberry ice cream underneath, that hid a core of strawberry jelly inside of a chocolate-coated cone was, while I won't say delicious <span style="font-style: italic;">or</span> fresh, fun to eat. I love real ice cream, that goes without saying, but I also have a thing for ice cream products. Mr. Softee. Strawberry shortcake bars. Carvel cakes. Remember the Wattamelon Roll from Friendly's? Wait until I find a Magnum bar.<br /><br />Monya & Misha European Delicatessen<br /><span class="street-address">64-46 108th Street<br />Rego Park/Forest Hills</span>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com3tag:blogger.com,1999:blog-7723605757428546492.post-15777592373866927342010-07-13T20:29:00.000-07:002010-07-13T20:59:56.105-07:00Casa ColombiaJosé and I had dinner at Casa Colombia a few Sundays ago. I wasn't prepared for a post, didn't bring my camera, so there are phone pictures to document the meal.<br />The place was busy, loud with live music that made it almost impossible to talk to each other. But sometimes that's alright.<br /><br />I ordered a <span style="font-style: italic;">bandeja</span> <span style="font-style: italic;">con pollo</span>, because I like to get as much food as possible onto one plate, but still keep it light with the chicken. And believe me, compared to some other bandejas, this was pretty tame.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJmzWb99fcHFRhqKSh4QvNqf9N8a0-IU_ftu5_i_8h9SN6g9oqBSTwDLyeaiobuVfjMXUI480f3yd3EHQX8r_uSQD6hWPXRWyMuRqbHEheq-_-0ypa7YeMDSbrd2-dt2Z5iC0XS8bcP8/s1600/IMG_1110.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJmzWb99fcHFRhqKSh4QvNqf9N8a0-IU_ftu5_i_8h9SN6g9oqBSTwDLyeaiobuVfjMXUI480f3yd3EHQX8r_uSQD6hWPXRWyMuRqbHEheq-_-0ypa7YeMDSbrd2-dt2Z5iC0XS8bcP8/s1600/IMG_1110.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJmzWb99fcHFRhqKSh4QvNqf9N8a0-IU_ftu5_i_8h9SN6g9oqBSTwDLyeaiobuVfjMXUI480f3yd3EHQX8r_uSQD6hWPXRWyMuRqbHEheq-_-0ypa7YeMDSbrd2-dt2Z5iC0XS8bcP8/s1600/IMG_1110.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJmzWb99fcHFRhqKSh4QvNqf9N8a0-IU_ftu5_i_8h9SN6g9oqBSTwDLyeaiobuVfjMXUI480f3yd3EHQX8r_uSQD6hWPXRWyMuRqbHEheq-_-0ypa7YeMDSbrd2-dt2Z5iC0XS8bcP8/s320/IMG_1110.JPG" alt="" id="BLOGGER_PHOTO_ID_5493600619984863346" border="0" /></a><strong style="font-weight: normal;">Bandeja Con Pollo: <span style="font-style: italic;">Arroz, Frijoles, 1/4 De Pollo, Chicharron, Huevo Y Maduro</span> Rice, Beans 1/4 Chicken, Pork Skin, Egg and Sweet Plantains</strong> (their translation) $7.50<br /><br />The chicken was your regular rotisserie chicken, tender meat, salty skin, a good flavored, not too dry, breast and a wing. White rice, soupy beans, a salty, meaty, crispy, fatty piece of pork belly. I have yet to meet a <span style="font-style: italic;">chicharron</span> I don't like. Sweet, soft, caramelized plantain, and a strange sort of egg. The yolk was cooked all the way through, but the whites were perfectly white. They must be steamed. I need to eat more bandeja platters. <strong style="font-weight: normal;">I could have gotten the Bandeja Campestre: <span style="font-style: italic;">Arroz, Frijoles, Costillas, Pollo, Chorizo, Heuvo, Maduro, Chicharron Y Arepa</span> 1/4 Chicken, Rice, Beans, Ribs, Eggs, Sweet Plantains, Pork Skin, Corn Cake</strong> for $13.50. But I didn't.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzUMBurUHHjoe_IHpJwKHpxoKIwgOHgs0yMh_9IA6UI90wNai_0p5yDJMG38gcyyovMktTDs39qufg_JB9i20nGQUUd2_5wS7lDrYyfZjiw0qtAtL5RMUkHkAXW0unOk7pIi0dARPPkA/s1600/IMG_1111.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzUMBurUHHjoe_IHpJwKHpxoKIwgOHgs0yMh_9IA6UI90wNai_0p5yDJMG38gcyyovMktTDs39qufg_JB9i20nGQUUd2_5wS7lDrYyfZjiw0qtAtL5RMUkHkAXW0unOk7pIi0dARPPkA/s320/IMG_1111.JPG" alt="" id="BLOGGER_PHOTO_ID_5493600619664916466" border="0" /></a>Jose was not as happy with his dish. He got the <strong style="font-weight: normal;"><span style="font-style: italic;">Sobre Barriga a La Plancha (Arroz, Frijol, Maduro Y Ensalada:</span> Grilled Top Flank Steak (Rice, Beans, Sweet Plantain and Salad) $10.95</strong>.<br />The rice and beans were good, the plantain was good, the marinated red onions atop the salad were good, but the meat was stringy and a little tough. It shred like a slow cooked brisket without being tender. He just covered it in green sauce and ate what he could.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLafe-pkep6zEAG-FX1B5OKizMo5hnEsxIXrb8ZDQ9Czrs9Gg-nk8tSWqLcjkdM4qsrEB5dtyja1IVNdumixJlA2RQQS8Kde5W3uC1VgcZOXofls0LVDbMjjnYhBVwx0cjIppOxE_yaok/s1600/IMG_1112.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLafe-pkep6zEAG-FX1B5OKizMo5hnEsxIXrb8ZDQ9Czrs9Gg-nk8tSWqLcjkdM4qsrEB5dtyja1IVNdumixJlA2RQQS8Kde5W3uC1VgcZOXofls0LVDbMjjnYhBVwx0cjIppOxE_yaok/s320/IMG_1112.JPG" alt="" id="BLOGGER_PHOTO_ID_5493600626196877122" border="0" /></a>We put the green sauce on everything. It had a kick to it. Not like Peruvian green sauce, nor like Mexican salsa verde; just a spicy, acidic sauce that went well with the mild beans, salted white rice, and the proteins.<br /><br />So what if we didn't have the best meal ever. It was fun, it was festive, and a good time was had by all.<br /><br />Casa Colombia<br />86-23 Roosevelt Avenue, Jackson HeightsSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com1tag:blogger.com,1999:blog-7723605757428546492.post-31477943769221314202010-07-07T07:31:00.000-07:002010-08-06T10:07:40.192-07:002010 Roosevelt Avenue Street CrawlWe began at 74th Street and Roosevelt Avenue in Jackson Heights, and ended in William Moore (Spaghetti) Park in Corona. The 2010 crawl, organized by Jeffrey Orlick, brought at least 100 hungry people together to roam Roosevelt Avenue for the best street food on the last Sunday in June, with a great <a href="http://iwantmorefood.com/2010/07/08/handouts-for-the-roosevelt-ave-street-food-crawl-map-and-guide/">map and some key phrases</a> for ordering from street carts.<br />It was hot, really hot, and my camera stopped taking pictures somewhere in the middle. I got it to work again but missed some good shots. Aside from the technical difficulties, I must say walking down my favorite avenue with a bunch of people and eating lots of food is really, really fun. I'm usually by myself when I do my Roos Ave adventuring, so it was a nice change. Our smaller group broke off from the crowds and took our time walking, making many stops for liquids and ices along the way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZKab9e3_NI84exUWvy4a7WA8vby4mCxWc7K7T3BBFv1Hvq086hhvj5Jeyhx33AmiiGMC9Yb1AL2mv3ePYluf6t9O-3MwiQodbqzUXHldNHOjzh-L8triuzTuXe6U9416HrQmoLyueFQ/s1600/IMG_8502.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZKab9e3_NI84exUWvy4a7WA8vby4mCxWc7K7T3BBFv1Hvq086hhvj5Jeyhx33AmiiGMC9Yb1AL2mv3ePYluf6t9O-3MwiQodbqzUXHldNHOjzh-L8triuzTuXe6U9416HrQmoLyueFQ/s320/IMG_8502.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076002073314226" border="0" /></a>First stop: El Guayaquileño. I didn't get anything there, I was holding out for tacos. But I took some pictures of my fellow crawlers' food. The Mexico vs. Argentina game was playing on the flat screen tv, so I watched while they ate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnrrPYJWSK57r9XP5DGbkFl7QVSiXUhKmdBJsytOgGSLhOwOXs2E1CZc4xES9k2BQRNUtxB5PL-bGYO5lU1LS1ygBO7zSucxMfdxxUkny83vgqncdPsNqF3WVTjPC_Cbuj6p68jK7rqU/s1600/IMG_8503.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnrrPYJWSK57r9XP5DGbkFl7QVSiXUhKmdBJsytOgGSLhOwOXs2E1CZc4xES9k2BQRNUtxB5PL-bGYO5lU1LS1ygBO7zSucxMfdxxUkny83vgqncdPsNqF3WVTjPC_Cbuj6p68jK7rqU/s320/IMG_8503.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076009961900258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnQovFeC-X0xnGPuoc7rpIBVLhtOyWXnV4Xhrqj0HEErO4tnxC1WgWG0EKWhT4-lQHh3b-Rjj7Cwqpfc8_citfZ2_pUWF-T6Oj0mIxFoEpKrvr0gD2hbP6BSZoADeaDvL50NbK5z8OQ8/s1600/IMG_8506.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnQovFeC-X0xnGPuoc7rpIBVLhtOyWXnV4Xhrqj0HEErO4tnxC1WgWG0EKWhT4-lQHh3b-Rjj7Cwqpfc8_citfZ2_pUWF-T6Oj0mIxFoEpKrvr0gD2hbP6BSZoADeaDvL50NbK5z8OQ8/s320/IMG_8506.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076011751980770" border="0" /></a>I didn't eat, and I didn't order, so I don't want to mislabel anything. But that salad topping the fish looks delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dQgBrxTHp_bJ73AZnjl7jBsJLrdkej9EuRQ1bqVQbaHkcH6sUKnvKHMyNCI_cJMeJ8U-9_shx1IXLYagccMcQ8uQ4_nCok-0PPkY1w7QakgrM-rhJSbFYOYic-dWjzKvj6JqXEozlc4/s1600/IMG_8508.JPG"><br /></a>Stopped for raspados on 80th Street. The first of many breaks for a little something cold.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrbXNBDBnr_sN_GpNA7P9_fdWNrC27bWh5uuQiVuxpXbq1O0Tk9H8FDNNcsRrRX-Dr8QUrjc54veMT15RBpbX4en4DwbFUo3mcy_WiU9INCW7CS8pFRLc2naIKcT_lB6eFEp8gUrSyLg/s1600/IMG_8512.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrbXNBDBnr_sN_GpNA7P9_fdWNrC27bWh5uuQiVuxpXbq1O0Tk9H8FDNNcsRrRX-Dr8QUrjc54veMT15RBpbX4en4DwbFUo3mcy_WiU9INCW7CS8pFRLc2naIKcT_lB6eFEp8gUrSyLg/s320/IMG_8512.JPG" alt="" id="BLOGGER_PHOTO_ID_5493555213525963394" border="0" /></a>Mango (I think?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKQSQ_R31VTEYWUVb_ysu-hrTHMTFHT2qcIjHd0U7Kyj1zob4CZiUY9JP_jSk4qRcg40-QivXJgbKQ1zbEe1euDDaeF5kNyKCDURugPkTVl8lHiMyt3oOXNo-A0f7HxQ5m8x2g3Zm1K4/s1600/IMG_8511.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKQSQ_R31VTEYWUVb_ysu-hrTHMTFHT2qcIjHd0U7Kyj1zob4CZiUY9JP_jSk4qRcg40-QivXJgbKQ1zbEe1euDDaeF5kNyKCDURugPkTVl8lHiMyt3oOXNo-A0f7HxQ5m8x2g3Zm1K4/s320/IMG_8511.JPG" alt="" id="BLOGGER_PHOTO_ID_5493555209243550018" border="0" /></a><span style="font-style: italic;">Coco</span> and <span style="font-style: italic;">Pi</span><em style="font-style: italic;">ñ</em><span style="font-style: italic;">a</span>.<br /><br />Next stop was Mexico Lindo.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvPffzPbTamTrs2gZI-gPMx02Xn8y74SWQ5hfC3J3lb_e_3qZhfP-95pYRUqpJtC-JyApL0mFSTBIhmZPBXV_q5yII-Oapigk4IJk0lkal5S-adSTuA_1QySCMuUi1_S9dTYUnkHCO_k/s1600/IMG_8513.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvPffzPbTamTrs2gZI-gPMx02Xn8y74SWQ5hfC3J3lb_e_3qZhfP-95pYRUqpJtC-JyApL0mFSTBIhmZPBXV_q5yII-Oapigk4IJk0lkal5S-adSTuA_1QySCMuUi1_S9dTYUnkHCO_k/s320/IMG_8513.JPG" alt="" id="BLOGGER_PHOTO_ID_5493545869388379730" border="0" /></a>Perhaps a bad choice, since it seemed like everyone else on the tour stopped here too at the exact same time. There was a very long line and lots of confusion. But we got our order in the end. Four of us split three items: <span style="font-style: italic;">Tacos de lengua</span> (tongue), <span style="font-style: italic;">tacos de cecina</span> (dried, salted beef) and <span style="font-style: italic;">sopes de chorizo</span>. It isn't easy to split a taco four ways, but somehow we managed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftog23EvvS2aqS7XVUG5LYLoUwwNkeF3wrV0OKuYDyPD88tLuXz9BZpGoD68Ldz3pCNytFeoMc-pUmkvOdCISxbRc2SAxe6D09L4d1P0mc6i7FuP0q52d56f7IVBnePyDVniccTX-fh8/s1600/IMG_8516.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftog23EvvS2aqS7XVUG5LYLoUwwNkeF3wrV0OKuYDyPD88tLuXz9BZpGoD68Ldz3pCNytFeoMc-pUmkvOdCISxbRc2SAxe6D09L4d1P0mc6i7FuP0q52d56f7IVBnePyDVniccTX-fh8/s320/IMG_8516.JPG" alt="" id="BLOGGER_PHOTO_ID_5493545873849205890" border="0" /></a>Cutting up a taco on a mail box...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhionQkkKH4NrKb5IkclaygaV8oy0GI9MzQBTScA5zXrnst-q67EmvlGZqh2ncGpXN4vazVLfTDOwTWlt7thn_4P554Ncw4xlcazLDqmFI52V_oFTRpj6t2aplRpyEZrtGnBUpR5zUkfd8/s1600/IMG_8518.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhionQkkKH4NrKb5IkclaygaV8oy0GI9MzQBTScA5zXrnst-q67EmvlGZqh2ncGpXN4vazVLfTDOwTWlt7thn_4P554Ncw4xlcazLDqmFI52V_oFTRpj6t2aplRpyEZrtGnBUpR5zUkfd8/s320/IMG_8518.JPG" alt="" id="BLOGGER_PHOTO_ID_5493549893919297106" border="0" /></a>on the trunk of a car (thanks, Stella), and even with kitchen shears (courtesy of Judy).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciNMA8D3yKo1LAjA03gsfWm8pTN7_b0wEBCkJg87KjMG1vehr6nbfOulCjAcGEo2hD0zinKwWOq2ktd2pwKw1R3NibK2ownanpU3Yfg0wr9qg1gZjiWULR9chtFAoc23ZntCpLJKBwrs/s1600/mexicolindo82.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciNMA8D3yKo1LAjA03gsfWm8pTN7_b0wEBCkJg87KjMG1vehr6nbfOulCjAcGEo2hD0zinKwWOq2ktd2pwKw1R3NibK2ownanpU3Yfg0wr9qg1gZjiWULR9chtFAoc23ZntCpLJKBwrs/s320/mexicolindo82.JPG" alt="" id="BLOGGER_PHOTO_ID_5493545885836063234" border="0" /></a>This was the lengua, after a slice had been taken out. The tongue was crisp on the outside, beefy and soft on the inside.<br /><br />Moving right along, we stopped at another Mexican cart, a few blocks down and across the street. The sign says Gorditas, so that's what we got, along with a tlacoyo.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHQNuaCR7tHyr3kYiyF20QEZQ8p_MOtJOFi0BGId303GI-b2rgyIjBcYlKJN-M3aWSpWZ1oKJPNMpSqqOBKcqoHS7xv1G2AaAqKYk5CRPks9wmlEchBJ2xlNuH5pqiAwSHkcAYuZCGz0/s1600/IMG_8520.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHQNuaCR7tHyr3kYiyF20QEZQ8p_MOtJOFi0BGId303GI-b2rgyIjBcYlKJN-M3aWSpWZ1oKJPNMpSqqOBKcqoHS7xv1G2AaAqKYk5CRPks9wmlEchBJ2xlNuH5pqiAwSHkcAYuZCGz0/s320/IMG_8520.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076498008876482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMEngGwiyqs4UIJziRqV7CFn0tJzmrHTC5d3USYzINtal_cGSS5qK1YjTpirxLmH1xzYyRPUbodi2QA-59TMTbrCbSx_6-Jqi4L9SLsY2BQl1RUSJw_YbWVc-WEAFd98CXHMHROo3qRE/s1600/IMG_8524.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMEngGwiyqs4UIJziRqV7CFn0tJzmrHTC5d3USYzINtal_cGSS5qK1YjTpirxLmH1xzYyRPUbodi2QA-59TMTbrCbSx_6-Jqi4L9SLsY2BQl1RUSJw_YbWVc-WEAFd98CXHMHROo3qRE/s320/IMG_8524.JPG" alt="" id="BLOGGER_PHOTO_ID_5493545877929799506" border="0" /></a>The gordita de chicharron was not the most flavorful I'd ever tried, but then again, we split it between four people, and there might have been better bites than the one I tasted.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZqKWj60GHbrIz6vKHTo-j3ODGnsfPInjwMGMdi3Uk7XMKJpi6rs0K-xIUojPnyrox6NdrHwMW6PRDCL9GJLTDnfU1eT_O6PPM_xknZGyYjvf789Cp7PZBZBJDeNjTD8tgANStrt6DLM/s1600/IMG_8526.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZqKWj60GHbrIz6vKHTo-j3ODGnsfPInjwMGMdi3Uk7XMKJpi6rs0K-xIUojPnyrox6NdrHwMW6PRDCL9GJLTDnfU1eT_O6PPM_xknZGyYjvf789Cp7PZBZBJDeNjTD8tgANStrt6DLM/s320/IMG_8526.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076510911575346" border="0" /></a>The tlacoyo was good. Corn masa stuffed with a bean mixture, then topped with lettuce, cream, and cheese. The beans were smooth and creamy, with a distinct flavor of epazote, which was a nice surprise.<br /><br />Another stop for shaved ice, this time at a Chinese/Colombian bakery selling Hawaiian shave ice called Vanilla Cafe. Sort of cheating by going inside a bakery, but have I mentioned that it was hot?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nGVjG12rhjr2T-Oqg-5UcmD75qPB3fLeKusEU_91D8utQYCIU46byJ4l_O9XP1OlaRmezdFR7N3UQf0GSESxfO1J3N1AVgcLHsGDF6TDGwnQMV-oUrrXHn45Z9-J-qWue_V6_io7krk/s1600/IMG_8529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nGVjG12rhjr2T-Oqg-5UcmD75qPB3fLeKusEU_91D8utQYCIU46byJ4l_O9XP1OlaRmezdFR7N3UQf0GSESxfO1J3N1AVgcLHsGDF6TDGwnQMV-oUrrXHn45Z9-J-qWue_V6_io7krk/s320/IMG_8529.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076521319047490" border="0" /></a>Mango and passionfruit. Just like Maui! Icy and sweet.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgUe5w6tE3ttMpR0HJD5fb2jVG6cKKOmKo1eI6ZFxxXwgEnPH3wAASPftBNI41grs_-wxeEfplNRw8BvzqtEy0tF1qt2xSFgYSjRCvHTuCmATcSGMjjEjMu8VMYENBkvHHg8AMmQYrgg/s1600/IMG_8536.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgUe5w6tE3ttMpR0HJD5fb2jVG6cKKOmKo1eI6ZFxxXwgEnPH3wAASPftBNI41grs_-wxeEfplNRw8BvzqtEy0tF1qt2xSFgYSjRCvHTuCmATcSGMjjEjMu8VMYENBkvHHg8AMmQYrgg/s320/IMG_8536.JPG" alt="" id="BLOGGER_PHOTO_ID_5493076532485423346" border="0" /></a>Tia Julia's. This is where my camera stopped working for a bit, I almost gave up and went home to charge it for a while. We ordered here: <span style="font-style: italic;">tacos de barbacoa </span>(goat meat) and <span style="font-style: italic;">tacos de carnitas</span> (pork). The goat was chewy, as goat usually is, and not too gamey. I honestly don't remember if I even tried the carnitas, I was sort of stuck on my camera. I do remember that I ordered an <span style="font-style: italic;">agua de jamaica</span> (hibiscus) and that they gave me a whole quart container full of the dark red liquid.<br /><br />By the time we made it to Warren Street with its variety of Ecuadorian delights, we were already full and tired. Crawls are all about pacing, and we did not pace well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYrBKiLK4IHF3-CIJiC6zb9vpYIMfJOGs3ggaOy8UX9MJzSGFtuZPTllKabqt0io2rY-GcCoC-PdxbHFzZAa69ijZXMTN4rS3hpLVgzSx8Fa047gXWLIsm02a9uDWsjWyO4Fsut6aWkA/s1600/IMG_8543.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYrBKiLK4IHF3-CIJiC6zb9vpYIMfJOGs3ggaOy8UX9MJzSGFtuZPTllKabqt0io2rY-GcCoC-PdxbHFzZAa69ijZXMTN4rS3hpLVgzSx8Fa047gXWLIsm02a9uDWsjWyO4Fsut6aWkA/s320/IMG_8543.JPG" alt="" id="BLOGGER_PHOTO_ID_5493078271303957954" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XihBeHQtijpDChQcn1Y0V3EBeJMBqXVGkW2USQvGWbRjEWXWY4hB5IO3uuZxVHoj2Yh7tQW_xAnD2Hb6JdDn39HNcd5gny4ys0WbfAH4wl7OHcLgoC6g4lsb4WUjcCxwaiAt7LvGTbs/s1600/IMG_8547.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XihBeHQtijpDChQcn1Y0V3EBeJMBqXVGkW2USQvGWbRjEWXWY4hB5IO3uuZxVHoj2Yh7tQW_xAnD2Hb6JdDn39HNcd5gny4ys0WbfAH4wl7OHcLgoC6g4lsb4WUjcCxwaiAt7LvGTbs/s320/IMG_8547.JPG" alt="" id="BLOGGER_PHOTO_ID_5493078275734417218" border="0" /></a>We did manage to get more liquids in though.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2seSzSRlRcXzLq8RSqBz8Zg2FcCoAC9NhAC5-MFpFgOX7RtU-TuXf5u0C87BB-LzWp3S-CfQsd2VEDo_qgTcpkkuPFohubzfwQokPNiz_kT6veaX8gxFjOOQXqX_bpVdojZo_BvTY2dA/s1600/IMG_8541.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2seSzSRlRcXzLq8RSqBz8Zg2FcCoAC9NhAC5-MFpFgOX7RtU-TuXf5u0C87BB-LzWp3S-CfQsd2VEDo_qgTcpkkuPFohubzfwQokPNiz_kT6veaX8gxFjOOQXqX_bpVdojZo_BvTY2dA/s320/IMG_8541.JPG" alt="" id="BLOGGER_PHOTO_ID_5493561618488258146" border="0" /></a>Orange Drink.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6acwpkvs2Q_bBIUFYCfPZBnzmPmRJr2XCBTnXJOpLZunMr3EnyQwqZrr3fWw5LXHsgbm2atmMW16H3mcEHnZiIotXH40cZQlW06xdBLrqNj3tHnWpDb3XP3xG-sMrxASYRSflQpjvqu4/s1600/IMG_8546.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6acwpkvs2Q_bBIUFYCfPZBnzmPmRJr2XCBTnXJOpLZunMr3EnyQwqZrr3fWw5LXHsgbm2atmMW16H3mcEHnZiIotXH40cZQlW06xdBLrqNj3tHnWpDb3XP3xG-sMrxASYRSflQpjvqu4/s320/IMG_8546.JPG" alt="" id="BLOGGER_PHOTO_ID_5493561623614057394" border="0" /></a>Fruit cocktail drink. The juice was refreshing, and filled with chopped fruit. The bananas were my favorite part.<br /><br />We walked and walked, but after the food and all of the drinks, didn't make any more stops on Roosevelt. Once we hit 104th street, we turned off, and headed to Timmy O's for some frozen custard.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO75gGWiGs_NtsnJHi2Xh0Dyl7YpQVHj6cWbfgyGS7G9L-NJkbVvNIpGX-IedCJeIkv6isLnMjCNU8guS7HsFK2QEVFv3FRwvbgZGOMxPLrAVIngHOW1VYclgWGyMDY-MW18b3Hnzvt8/s1600/IMG_8551.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO75gGWiGs_NtsnJHi2Xh0Dyl7YpQVHj6cWbfgyGS7G9L-NJkbVvNIpGX-IedCJeIkv6isLnMjCNU8guS7HsFK2QEVFv3FRwvbgZGOMxPLrAVIngHOW1VYclgWGyMDY-MW18b3Hnzvt8/s320/IMG_8551.JPG" alt="" id="BLOGGER_PHOTO_ID_5493078277642747234" border="0" /></a>Banana custard, chocolate custard, marshmallow sauce and some whipped cream. The banana really tasted like banana.<br /><br />The last stop was the Lemon Ice King of Corona. I was still eating my custard, so I sat in Spaghetti Park and waited.<br /><br />The Crawl was great. I drank more than I ate, and had more sweets than savory. But it's ok. I live here, I eat here, I crawl down Roosevelt Avenue every day. The best part was crawling with others.<br /><br />Mini Picanteria El Guayaquileño<br />80th Street and Roosevelt Avenue, Jackson Heights<br /><br />Raspado Lady<br />In front of 80-02 Roosevelt Avenue, Jackson Heights<br /><br />Mexico Lindo Cart<br />Corner of Gleane Street and Roosevelt Avenue, Elmhurst<br /><br />Gordita Cart<br />85th Street and Roosevelt Avenue, Elmhurst<br /><br />Vanilla Cafe<br /><span class="street-address">8701 Roosevelt Avenue, Elmhurst<br /><br />Tia Julia Taco Truck<br /></span><span class="street-address">Benham Street </span><span class="street-address">& Roosevelt Ave</span><span class="street-address">, Elmhurst<br /></span><span style="font-weight: bold;"><br /></span>Picaditas La Cacerita Cuenca Ecuador<br />Corner of Warren Street and Roosevelt Avenue, Corona<br /><br />Timmy O's Frozen Custard<br /><span class="street-address">49-07 104th Street, Corona<br /><br />Lemon Ice King of Corona<br /></span><span class="street-address">52-02 108th Street, Corona<br /><br />William Moore Park<br /></span>108th Street, 51st Avenue, Corona<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZKab9e3_NI84exUWvy4a7WA8vby4mCxWc7K7T3BBFv1Hvq086hhvj5Jeyhx33AmiiGMC9Yb1AL2mv3ePYluf6t9O-3MwiQodbqzUXHldNHOjzh-L8triuzTuXe6U9416HrQmoLyueFQ/s1600/IMG_8502.JPG"><br /></a>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com2tag:blogger.com,1999:blog-7723605757428546492.post-18171486851066192202010-06-28T06:26:00.000-07:002010-06-28T07:31:14.355-07:00Pollo Peruano, First of ManyLa Casa del Pollo Peruano specializes in, as the name might suggest, Peruvian chicken. What's so great about Peruvian chicken, you might be asking yourself? It isn't the chicken that's so exciting. Rotisserie chicken is rotisserie chicken, be it Peruvian or from any other country. For me, it always has been and always will be about the sauce. Oh, that green sauce! While the quality of the food may differ from location to location in the small chain that is Pollo Peruano, the sauce remains consistent. José and I have a system when it comes to our meals there. We always order the same thing and the one time that we differed (there was a chop suey incident that I don't care to discuss) was a disaster. The location on National Street close to 103rd is our preferred location, but since we no longer live in Corona, we make do with the Roosevelt and 82nd St. branch. Here's our order: Number 3 (1/4 chicken, roast pork fried rice & salad $5.20) and Number 7 (1/4 chicken 3-piece spareribs, rice & beans $9.90. And for some reason, and this began about seven years ago, when we eat in, I always get a ginger ale, and Jose gets an orange Snapple. Why? Who knows. It just needs to be done.<br />Next comes the sauce. For take out, it's whatever they give us, and then I ask for a little extra, and after that I ask for a dollar's worth more. At $.25 a container, it's well worth it. Then the division of the sauce begins.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgAN8mkyrkzutQXgNuMOayRU7TZL2PN6EN5iSOv_XZ_hk9JKzn7ukgkmq45Kf89Ww4ufIg2B3rnX6xr380B-GRnOg0l3hrb4oDq5o3j_diAlY91sa2xpY8MKgYPz78QwU-ZYjfb0a5OI/s1600/salsa.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgAN8mkyrkzutQXgNuMOayRU7TZL2PN6EN5iSOv_XZ_hk9JKzn7ukgkmq45Kf89Ww4ufIg2B3rnX6xr380B-GRnOg0l3hrb4oDq5o3j_diAlY91sa2xpY8MKgYPz78QwU-ZYjfb0a5OI/s320/salsa.JPG" alt="" id="BLOGGER_PHOTO_ID_5487820810892292722" border="0" /></a>There are larger containers and smaller ones, the small ones go first. I have yet to figure out the secret to green sauce, or how it's made. I don't know why the sauce is so great, it just is. Tangy, garlicky, and a little spicy, with a very unique flavor from the mystery ingredients. After much research, the secret ingredient might be an herb called <span style="font-style: italic;">huacatay</span>, otherwise known as black mint. Or it could be the Peruvian chile, <span style="font-style: italic;">aji</span>. I don't know. I really don't. But I'm not doing it justice in this description at all. What I do know is that it is delicious, and goes perfectly with chicken, ribs, rice, beans, salad, and fried rice. The vinegar and heat cut the fattiness of the ribs, the salt of the chicken, add depth to the fried rice, and it's perfect on crisp iceberg lettuce (ask for no dressing otherwise you get 1000 Island). For those of you who love Pio Pio and their creamy green sauce, this one is lighter, spicier, and tangier. They are both good. But I like this one more.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WMapNTYKaZqgCaOZMDidPGaNcAN8uTjyFsDRnC3fmTa9FkTsO5MFGcNVFnpLc9CmcDmBiRneKCDN3mJclvKaNmv8j1SH0n3yGiB2TKKyGQD05txi9xfqUcCve4Is7vfLOkj3CQHgtJg/s1600/costillas.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WMapNTYKaZqgCaOZMDidPGaNcAN8uTjyFsDRnC3fmTa9FkTsO5MFGcNVFnpLc9CmcDmBiRneKCDN3mJclvKaNmv8j1SH0n3yGiB2TKKyGQD05txi9xfqUcCve4Is7vfLOkj3CQHgtJg/s320/costillas.JPG" alt="" id="BLOGGER_PHOTO_ID_5487820796672793218" border="0" /></a>The 1/4 chicken and ribs. Sometimes the ribs are amazing. Huge, lots of meat, tender, and fall off the bone. A nice charred taste with a hint of sweetness. Sometimes the meat is tough. Most of the time, if you don't get there early enough on a weekend, there are no ribs left at all. The chicken is much more reliable. Mahogany-colored skin, full of herbs and salt, the meat is soft and shreds easily.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsbu-NA06a2yR2v8aNjFStRto2dSzM9ARbd-ne2oaK3n13l7uVU5eeXjhh6i8-E_A5dbxEW5GOs1eL75a_q4JAvvGSh-5LRlkzJ0YJBmLVrY12lCh00RwfFml_GHzPFgyaPK96nofcz0/s1600/ricebeans.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsbu-NA06a2yR2v8aNjFStRto2dSzM9ARbd-ne2oaK3n13l7uVU5eeXjhh6i8-E_A5dbxEW5GOs1eL75a_q4JAvvGSh-5LRlkzJ0YJBmLVrY12lCh00RwfFml_GHzPFgyaPK96nofcz0/s320/ricebeans.JPG" alt="" id="BLOGGER_PHOTO_ID_5487820805591602962" border="0" /></a>White rice and soupy beans. I don't usually want rice and beans with my chicken because I get...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6enat2d8FnkDfdivyTtB4LikQFqqN2DVP-7XE0yDbMzu0H6DXImVXNJ3-_sfpNFIC8aT0t0SUmNN2XcrIYL_VGRXROG-rfNUjIgyzirqIso6Y2DenT7pn-DE2G6H90bvrhyphenhyphentdaHpOOlU/s1600/chixrice.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6enat2d8FnkDfdivyTtB4LikQFqqN2DVP-7XE0yDbMzu0H6DXImVXNJ3-_sfpNFIC8aT0t0SUmNN2XcrIYL_VGRXROG-rfNUjIgyzirqIso6Y2DenT7pn-DE2G6H90bvrhyphenhyphentdaHpOOlU/s320/chixrice.JPG" alt="" id="BLOGGER_PHOTO_ID_5487820794705833714" border="0" /></a>fried rice! I love the rice here, it's better than most Chinese places. Bits of roasted pork, scallions, and lots of soy. And with the sauce mixed in, perfection.<br /><br />I realize after re-reading this post that I haven't said much of anything. I guess that's what happens with something that I eat fairly regularly, something that is often so good, and sometimes not so much. I don't have the right words, but I wanted to write about it anyway.<br /><br />La Casa del Pollo<br />Peruano II<br />81-12 Roosevelt Avenue<br />Jackson HeightsSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com0tag:blogger.com,1999:blog-7723605757428546492.post-61923755393327028072010-06-22T20:02:00.000-07:002010-07-13T20:18:09.008-07:00Looking for Corn Along the 7 TrainThis was originally posted on Serious Eats as <a href="http://newyork.seriouseats.com/2010/06/looking-for-corn-along-the-7-train-line.html">Corn Around the World in Queens</a><br />But makes just as much sense here!<br /><br />Corn Around the World in Queens <p>It all started with a picture of <strong style="font-weight: normal;">grilled corn on the cob</strong> at the grand opening of Tropika, a new restaurant on Roosevelt Avenue. I had no idea what kind of restaurant it was (Malaysian/Indonesian, it turns out) or what was on the corn—but I <em>wanted</em> that grilled corn. And then I got to thinking about Mexican-style <em>elotes</em>, which made me want <em>esquites</em>. I thought about the Brasilian hot dog with corn that I ate for the <a href="http://newyork.seriouseats.com/2010/06/international-hot-dog-round-up-queens-part-one.html">Hot Dog Round-up</a>, and the Turkish baked potato topped with corn that I had for the <a href="http://newyork.seriouseats.com/2010/06/international-hot-dog-search-part-two.html">Hot Dog Round-up Two</a>—and it wasn't long until all I could think about was corn and all the ways in which it is prepared. </p> <p>So I embarked on a very long walk along the route of the 7 train to see how many ways of serving corn from different countries as I could find, and eat, in one day. My journey began in Sunnyside and ended in Corona. I tried corn that was spicy and corn that was sweet; some were sticky, some were soupy, but they were all good. </p> <a name="continued"></a> <h4>Tangra Asian Fusion</h4> <p><img alt="20100617tangra.JPG" src="http://newyork.seriouseats.com/20100617tangra.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>Sunnyside. First stop. <strong style="font-weight: normal;">Tangra Asian Fusion</strong> is Indo-Chinese food—a very large, ornately decorated restaurant with murals on the walls and a disco ball hanging from the ceiling. I got the<strong style="font-weight: normal;"> chicken and corn soup</strong> to go—delicious, once you get past the viscosity. It had a nice salty chicken base but a sweetness from the corn, as well as a nice textural contrast of soft chicken breast chunks and the crisp corn. A splash from the small container of green chillies in vinegar added spice and acid to the mix, rounding out each spoonful. (On an unrelated note, the lollipop chicken at Tangra is delicious.)</p> <p>Price: $3.50 plus tax </p> <p>39-23 Queens Boulevard, Sunnyside (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=39-23+Queens+Blvd+Sunnyside+NY&sll=40.744276,-73.924891&sspn=0.007462,0.01929&ie=UTF8&hq=&hnear=39-23+Queens+Blvd,+Queens,+New+York+11104&z=16">map</a>)<br />718-786-8181</p> <h4>Lou Cheng Bakery</h4> <p><img alt="20100617cornbun.JPG" src="http://newyork.seriouseats.com/20100617cornbun.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>I couldn't resist the one Chinese bakery on Roosevelt Avenue in Woodside once I saw the corn and ham buns from the window. They are a little much. <strong style="font-weight: normal;">The sweet and yeasty bread is topped with crunchy corn and diced ham</strong>, and held together by lots of mayonnaise. Not a light snack—but I do think that the sweet and salty combination of ham and corn is pretty perfect. </p> <p>Price: $.80/bun</p> <p>57-09 Roosevelt Avenue, Woodside (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=57-09+Roosevelt+Avenue,+NY&sll=40.744276,-73.924891&sspn=0.007462,0.01929&ie=UTF8&hq=&hnear=57-09+Roosevelt+Ave,+Queens,+New+York+11377&ll=40.745485,-73.907261&spn=0.007462,0.01929&z=16">map</a>)<br />718-803-0383</p> <h4>Sripraphai</h4> <p><img alt="20100617sri.JPG" src="http://newyork.seriouseats.com/20100617sri.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>I headed into <strong style="font-weight: normal;">Sripraphai</strong> and straight for the refrigerator case, in search of the perfect pudding. There are two desserts with corn in them: <strong style="font-weight: normal;">the sweet tapioca pearls and coconut milk with corn kernels</strong>, which I tried, and then something more like a dumpling, made with tapioca starch and filled with corn.</p> <p>The pudding is meant to be eaten warm, so I took it home and warmed it up later. The thick top layer of sweetened coconut melts instantly into the pale green tapioca, and the dots of yellow corn make for a pretty dish. Each bite is sweet and smooth, and then there's that fresh crunch from the corn. If you like tapioca, you will love this pudding. Thailand, thanks for putting corn into your desserts. </p> <p>Price: $3.00/container</p> <p>64-13 39th Avenue, Woodside (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sripraphai+Thai+Restaurant,+Woodside,+NY&sll=40.745485,-73.907261&sspn=0.007462,0.01929&g=57-09+Roosevelt+Avenue,+NY&ie=UTF8&hq=Sripraphai+Thai+Restaurant,&hnear=Woodside,+New+York&ll=40.748314,-73.899193&spn=0.007055,0.01929&z=16&iwloc=A">map</a>)<br />718-899-9599</p> <h4>Tropika Grill & Cafe </h4> <p><img alt="20100617tropika.JPG" src="http://newyork.seriouseats.com/20100617tropika.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>I am always excited when a new place opens along my regular route, and this one, only open for seven days at the time of my visit, was definitely excitement-worthy. Along with all sorts of smoothies, bubble teas and shave ices, as well as fried snacks, there is a whole section of the menu dedicated to grilled corn. It's their specialty, they told me, and are very excited to serve it. They have many, many flavors to be brushed onto their corn: spicy, sweet, BBQ, Asian Style BBQ, and "Maxican" street style to name a few. </p> <p><strong style="font-weight: normal;">I went for the spicy.</strong> One very eager counter person explained to me that the corn is brushed with a paste, a mixture of fresh green chillies, garlic, onions, and other things that she did not share. The corn, while not spicy, had a great grilled flavor; I could definitely taste the garlic and onions, and a hint of something, maybe soy sauce, that gave it an "Asian Style" sort of flavor. I would like to go back and try all of the grilled corn, except for the Maxican, since there are lots of those around.</p> <p>Price: $2.50</p> <p>82-18 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=82-18+Roosevelt+Avenue,+Jackson+Heights,+NY&sll=40.74742,-73.883722&sspn=0.007462,0.01929&ie=UTF8&hq=&hnear=82-18+Roosevelt+Ave,+Queens,+New+York+11372&ll=40.747631,-73.883722&spn=0.007462,0.01929&z=16">map</a>)</p> <h4>La Flor de Guererro Deli & Grocery</h4> <p><img alt="20100617elote2.JPG" src="http://newyork.seriouseats.com/20100617elote2.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>I walked past this deli and noticed a line of people, either waiting for or already enjoying <strong style="font-weight: normal;">corn on a stick</strong>. Since that was exactly what I was looking for, I took it as a sign, and ordered one as well. It's hard to find a great elote. The best ones come from the ladies with their shopping carts, and since they're not usually licensed to sell, they can be hard to track down. </p> <p>At La Flor de Guerrero, they have elotes and esquites ready around 4:00 pm every day, and always in the same location, which is a plus. And they are good. <strong style="font-weight: normal;">Tender boiled corn, slathered with mayonnaise</strong>, a heavy coating of cotija cheese, a squeeze or two of lime juice, and a nice shaking of powdered chile. Warm, sweet corn, cool mayo, salty cheese, spicy chile, and a little citrus at the end. Perfect.</p> <p>Price: $2.00</p> <p>87-16A Britton Avenue, Elmhurst(<a href="http://maps.google.com/maps?oe=utf-8&client=firefox-a&ie=UTF8&q=la+flor+de+guerrero&fb=1&gl=us&hq=la+flor+de+guerrero&hnear=New+York,+NY&cid=0,0,15289336969117013906&ei=y9MbTLmKLYGBlAeyy6GIDQ&ved=0CCYQnwIwAw&ll=40.748801,-73.878894&spn=0.007461,0.01929&z=16&iwloc=A">map</a>)<br />718-565-7208</p> <h4>Tacos HNS Rodriguez</h4> <p><img alt="20100617esquites.JPG" src="http://newyork.seriouseats.com/20100617esquites.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p><strong style="font-weight: normal;">Esquites are the more mature sibling of an elote.</strong> The same basic ingredients, but with a few small differences that coax out even more flavor from the corn. The kernels are cut off from the cob and simmered in a pot with water, butter and some epazote leaves, then served with the resulting golden liquid, which is topped with the same garnishes of the elote: mayo, cheese, lime juice, and powdered chile. </p> <p>The esquites sold from the window of Tacos Hermanos Rodriguez were everything that they should be. A good amount of liquid, neither soupy nor dry, lots of epazote, and the right amount of toppings. I appreciated that the woman preparing my esquites squeezed a fresh lime into the cup, while so many stands and wandering corn sellers use the bottled stuff. Esquites are a great snack, and if you see someone selling elotes, most likely they'll have esquites as well—just ask.</p> <p>Price: $2.50</p> <p>89-04 Roosevelt Avenue, Jackson Heights (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=89-04+Roosevelt+Avenue,+Jackson+Heights,+NY&sll=40.749517,-73.877585&sspn=0.007461,0.01929&gl=us&ie=UTF8&hq=&hnear=89-04+Roosevelt+Ave,+Queens,+New+York+11373&ll=40.748102,-73.877585&spn=0.007462,0.01929&z=16">map</a>)<br />718-426-7156</p> <h4>Picaditas La Cacerita Cuenca Ecuador</h4> <p><img alt="20100617choclo.JPG" src="http://newyork.seriouseats.com/20100617choclo.JPG" class="mt-image-none" style="" height="333" width="500" /></p> <p>The last stop on the corn tour was Corona, and I decided to end it with Ecuadorian corn on the cob, or <strong style="font-weight: normal;">choclo</strong>. This variety of corn has much larger kernels, is paler in color, is starchier, and is less sweet than the eating corn that is grown here. It is also much heavier. The choclo gave me the chance to represent another area of the world of corn to be found in Queens: South America. There is a line of vendors on that block, mostly Ecuadorian, and selling the same items, so it would be interesting to taste-test and compare them all. </p> <p>Price: $3.00</p> <p>Corner of Warren Street and Roosevelt Avenue, Corona (<a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=warren+street+and+roosevelt+ave+corona+ny&sll=40.748801,-73.878894&sspn=0.007461,0.01929&gl=us&ie=UTF8&hq=&hnear=Roosevelt+Ave+%26+Warren+St,+Queens,+New+York&ll=40.74885,-73.870375&spn=0.007461,0.01929&z=16">map</a>)<strong><br /></strong></p><p><strong><br /></strong></p><p><strong style="font-weight: normal;">This is just a small sampling of corn that can be found in Queens</strong>, on my favorite beat, under the 7 train.<br /></p>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com0tag:blogger.com,1999:blog-7723605757428546492.post-70102089336614422972010-06-17T11:52:00.000-07:002010-06-17T13:38:52.281-07:00Tropika: New Snack Place on RooseveltI don't yet understand Tropika Grill & Cafe on Roosevelt between 82nd and 83rd. The menu is in English and Spanish, and all over the place. They have fried snacks like plantains, yuca, sweet potato fries, corn balls, and onion rings. And then there are fried wontons and satay. Then Japanese beef curry and chicken teriyaki. Coconut chicken and buffalo wings. And a whole section of flavored grilled corn. All over the place and I can't wait to try it all. What I did try was shave ice because of course they also have tapioca drinks, smoothies, and shave ice. Perfect for such a humid day.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup6_4OCz0dYTvQlvljcEhvHnFwg_qkAxpYhLbTtzfqinSNCKc6vKqifARoMeNCmav2W260KgAGH4xsbtZZv_G6kPAz1LtlKAitqeXxj9rg80I3jjxZW8v9DCEVaeStfLZTTd96TLWj18/s1600/IMG_8283.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup6_4OCz0dYTvQlvljcEhvHnFwg_qkAxpYhLbTtzfqinSNCKc6vKqifARoMeNCmav2W260KgAGH4xsbtZZv_G6kPAz1LtlKAitqeXxj9rg80I3jjxZW8v9DCEVaeStfLZTTd96TLWj18/s320/IMG_8283.JPG" alt="" id="BLOGGER_PHOTO_ID_5483820441224484306" border="0" /></a>One shaved ice with four toppings for $3.99. Aside from syrup (passion fruit) and condensed milk, the four toppings I chose were chopped mango (super soft and sweet) boba (tapioca balls, these had a thin shell that burst) jelly (colorful and gelatinous but no flavor) and lychee jelly (colorful, gelatinous, and lychee flavor). I ate half there. The place was mostly empty but I saw at least four people working there, all extremely friendly, all very happy to have customers. They would pass by occasionally and ask me how I was doing. I was great! They, it turns out, have been open for seven days. They are Malaysian/Indonesian. They are very excited to get people in the store. They want everyone to try their special corn. They are not a chain. I am very happy to have them in the neighborhood. I took the rest to go, and the counter lady insisted on adding extra syrup and packing it up for me. Who am I to say no to that? I am now eating my mostly melted ice while writing this and watching Mexico vs. France in the World Cup. It is half time. 0-0. I wouldn't normally watch soccer by myself, but I am texting the play-by-play to José at work. Not the worst way to spend the afternoon.<br />Viva Mexico!<br /><br />Tropika Grill & Cafe<br />82-18 Roosevelt Ave<br />Jackson Heights<br /><br />And they won 2-0!!! Maybe I should watch futbol while eating shave ice more often.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com9tag:blogger.com,1999:blog-7723605757428546492.post-85364320421404003192010-06-12T19:30:00.000-07:002010-06-16T11:49:36.314-07:00Shangri-La Express $2.99 Lunch SpecialShangri-La Express has a crazy lunch special. $2.99 ($3.25 with tax) is the cheapest lunch I have come across yet, which is pretty perfect because right now I have <span style="font-style: italic;">very</span> little money to spend. Now it isn't the most exciting lunch special, it's pretty much a festival of starch. If you're a big spender, there is a $3.99 version, which includes a meat choice. But I went veg at this tiny Tibetan shop.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihq1R4UB0iVwScRYye9wkH3dU170m3qvJTj3llu6Ru-h57MlstFQRugt9H46p94wvV0hChcIIJN_Lxzui3aTJ_sBwzuklMitJz5n_aQXNPyOI2ZbbcVh5bVIiT-GgByonP1_P-TcBTLBg/s1600/IMG_8255.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihq1R4UB0iVwScRYye9wkH3dU170m3qvJTj3llu6Ru-h57MlstFQRugt9H46p94wvV0hChcIIJN_Lxzui3aTJ_sBwzuklMitJz5n_aQXNPyOI2ZbbcVh5bVIiT-GgByonP1_P-TcBTLBg/s320/IMG_8255.JPG" alt="" id="BLOGGER_PHOTO_ID_5482451444432711762" border="0" /></a>It says on the menu that there are four items in the special. I was only able to distinguish three: spiced potatoes, yellow rice, and white rice. The fourth is either another kind of rice (the rice directly beneath the potatoes was reddish, and I couldn't tell if it was from the potatoes or a third rice option) or the iceberg lettuce garnish counts as the fourth. Either way. The potatoes were nice. Soft and spicy, with a touch of freshness from scallion tops. The yellow rice had black mustard seeds and a mellow flavor. White rice, crunch from lettuce, and that was that. Two (or three) types of rice topped with potatoes? Not a particularly well-balanced lunch, but filling and CHEAP. I can appreciate that.<br /><br />Shangri-La Express<br /><span class="street-address">72-24 Roosevelt Avenue<br />Jackson Heights<br /></span>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com3tag:blogger.com,1999:blog-7723605757428546492.post-10968867264452841252010-06-01T17:35:00.000-07:002010-06-06T21:14:51.523-07:00Mini Empanada Search- 82nd StreetIt wasn't really planned, it just sort of happened, that while on our way to Mango Rico and Associated for some Memorial Day BBQ preparation items, José and I had ourselves an empanada round-up. We were hungry, about to cook, and needed a little something. Empanadas sounded just about perfect, but where? We know where we like them in Corona (On National St. close to 103rd, forgot the name of the bakery!). We know where we like them on Broadway in Elmhurst (La Gata Golosa), but close to Roosevelt and 82nd Street, we just weren't sure, so we tried 3 different places, in the hopes that we would never again have this particular problem. Since we weren't planning on this, the pictures are from my phone, sort of blurry, and not very good, but at least it's documented somehow.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xbizN-tcT5pUj3frd_e8eP5Vmpq2eEUHoy2KqrZUsoLY9xaKVfZa2sYGEFjfTzTV8i5w7T5d7ojIaPlsOGDdpAYagWQiE-x5rw9MtYiWRHZ2qcD_O9ios4iE1yRyXzHB0TO5G5vUfcc/s1600/IMG_1057.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xbizN-tcT5pUj3frd_e8eP5Vmpq2eEUHoy2KqrZUsoLY9xaKVfZa2sYGEFjfTzTV8i5w7T5d7ojIaPlsOGDdpAYagWQiE-x5rw9MtYiWRHZ2qcD_O9ios4iE1yRyXzHB0TO5G5vUfcc/s320/IMG_1057.JPG" alt="" id="BLOGGER_PHOTO_ID_5478191888480721890" border="0" /></a>First off: Las Americas Bakery. We got 3 meat empanadas, which were extremely hot and incredibly crispy, with a great corn flavor to the crust. The filling was meaty and potato-y, and really stuffed in there. The empanadas were great. But: they only gave us one tiny container of sauce for three large empanadas. That is a crime in our world, as we (and when I say we, I mean José) need one container per empanada. The worst part was that the sauce was really good. Red, chunky, and spicy, a perfect addition to the starchy, meaty filling. So we moved on.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGPgfIjZZufsJk2IYezvWmVvYYkJvg9mr2ZLsQmR9wsaqQtSLxIbQwX3dlTlIqVhNTRksg2USAC9_yQfV-MGOYSyoYd0BdqwYN5WCxuNHS7phcVzKNRp3Fi0k7pHFqDZgJqvwKVv_W4Y/s1600/IMG_1060.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGPgfIjZZufsJk2IYezvWmVvYYkJvg9mr2ZLsQmR9wsaqQtSLxIbQwX3dlTlIqVhNTRksg2USAC9_yQfV-MGOYSyoYd0BdqwYN5WCxuNHS7phcVzKNRp3Fi0k7pHFqDZgJqvwKVv_W4Y/s320/IMG_1060.JPG" alt="" id="BLOGGER_PHOTO_ID_5478191890929309954" border="0" /></a>There once was a yogurt place, on the corner of 82nd and Roosevelt. It didn't do that well. Until it became half yogurt place, half Colombian bakery, and now it's doing just fine. Well not really a bakery, since they don't actually <span style="font-style: italic;">bake</span> anything there, but they do sell Colombian baked goods. And empanadas, of course, so that was the second stop. We got three meat empanadas again. They were not as fresh as the previous bunch. Had been sitting in the heat box for a little too long. A little too chewy, a lot less filling. They did give us enough sauce, though, so they win points for that. A green, not too spicy sauce, more like a chimichurri than anything else. $1.25 each.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uaxZc1Ngikl51pOCl9zMhyGEN70MRmj8OQrV9emABhqLe5PlXzUujlD63mLWZGgKt-iAxzdJTn2SvwIkhScLNtLoWXinyjvtQUhsJ99XIo3SsNdkfCmFNUdIWZZBi4bF6s-KqscCKhA/s1600/IMG_1061.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uaxZc1Ngikl51pOCl9zMhyGEN70MRmj8OQrV9emABhqLe5PlXzUujlD63mLWZGgKt-iAxzdJTn2SvwIkhScLNtLoWXinyjvtQUhsJ99XIo3SsNdkfCmFNUdIWZZBi4bF6s-KqscCKhA/s320/IMG_1061.JPG" alt="" id="BLOGGER_PHOTO_ID_5478191895145401778" border="0" /></a>Last stop, before we got too full: La Delicia en Pandebono. Who make all kinds of things beside their pandebono, which are great. Again, three meat empanadas, again, $1.25 each. They were fresh tasting, very hot, crisp, and the meat filling was good- large chunks of meat, very tender. Not quite as crunchy and crispy as Las Americas, but a strong competitor. And the best part of all: see those lovely, grape-covered ceramic containers? They are filled with salsa. A spicy, oniony red sauce. No doling out one little container, at La Delicia, they want you to spoon on as much salsa as you could ever want. That made us very happy.<br /><br />After tasting the empanadas from these three places, I think we now know where to go. Sort of. We might do Las Americas on occasion, and maybe pay for extra sauce, but more likely we will go where the sauce flows freely.<br /><br />Las Americas Bakery<br /><span class="street-address">40-30 82nd St,</span> <span class="locality">Elmhurst</span> <span class="region"></span><br /><br />Yogurberry/ Pan y Mas<br />Roosevelt Ave and 82nd Street, Elmhurst<br /><br />La Delicia en Pandebono<br /><span class="street-address">40-23 82nd St, Elmhurst</span>Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com4tag:blogger.com,1999:blog-7723605757428546492.post-46353448405734079802010-05-28T20:12:00.000-07:002010-05-28T21:01:43.795-07:00Rice AvenueI like the name Rice Avenue. It sounds like a street I'd want to live on. It's also a very nice looking restaurant on Roosevelt Avenue. I got a lunch special at Rice Ave. this week, walking in at around 3:15, close to the end of lunch special time. They still let me order though, and I decided to get pretty much the same lunch special meal that I got at <a href="http://underthe7train.blogspot.com/2010/03/thai-special-2-rumphool.html">Rumphool </a>Thai a few months ago: a salad and a curry. This time I got green curry, since it said on the menu that it was (spicy) while the red, penang, and yellow curries were (medium spicy) and the Massaman was (mild).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4SrznDJfZUHi9BLqPLEc8e-y7v94mMQOdnkmXtCwAJtuQ0P5KsM-PCAmbUIVq5oKmDnwKm33pt7LKvKSmlHete7zUPSOEOKM2SNo5R1GxbM49k7Pi__43DRuwezzeg1jWlhhxW1Y5VE/s1600/IMG_7677.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4SrznDJfZUHi9BLqPLEc8e-y7v94mMQOdnkmXtCwAJtuQ0P5KsM-PCAmbUIVq5oKmDnwKm33pt7LKvKSmlHete7zUPSOEOKM2SNo5R1GxbM49k7Pi__43DRuwezzeg1jWlhhxW1Y5VE/s320/IMG_7677.JPG" alt="" id="BLOGGER_PHOTO_ID_5476528846522290946" border="0" /></a>The salad: iceberg, carrots, a cucumber and a tomato slice. The peanut dressing topping it all was good, with a nice hit of spice at the end. Otherwise, nothing special.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a4rYPq0mHwIyNP6kZKDtvQxtkQUInufbx6URr0osszU_-QzgBO5LqefGJf0ukAKcXRBmJjgdLcL0zGY88b-Mj2jDDVer0hZ8AWGM1f59hXTgG_L0PENC5z8gaylr46kaVHQWBeTfXu4/s1600/IMG_7679.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a4rYPq0mHwIyNP6kZKDtvQxtkQUInufbx6URr0osszU_-QzgBO5LqefGJf0ukAKcXRBmJjgdLcL0zGY88b-Mj2jDDVer0hZ8AWGM1f59hXTgG_L0PENC5z8gaylr46kaVHQWBeTfXu4/s320/IMG_7679.JPG" alt="" id="BLOGGER_PHOTO_ID_5476528853269251330" border="0" /></a>The curry. I appreciated the pretty rice pyramid. The curry was thin, and yes, a little (spicy), but it also had a sweetness to it, more than just the coconut milk. It was full of chicken, string beans, basil, and lots of bamboo shoots (my favorite). Not a life-changing curry, but a good lunch special, for $6.95. As soon as my food came out, the staff of three sat down at a small table and passed around platters heaped with food for their family meal. I tried to be subtle as I stared at their plates, but it looked much more exciting than my boring old curry. Sorry for being rude, Rice Avenue workers, but I sometimes suffer from food envy.<br /><br />Rice Ave.<br />72-19 Roosevelt Avenue, Jackson Heights<br /><br />I would just like to share this bit about the interior of the restaurant from the Rice Ave. website:<br /><span style="font-style: italic;">The décor of RICE AVENUE reinforces the symbolism of rice, the staple form of physical nourishment for South, East and North Asian cultures and cuisine. Upon entering the red cherry wooden door, one first notices the ceiling, a lattice of squares that recall the rice paddies of Asia. The seating is the color of uncooked rice. While the rectangular, acrylic ceiling lights illuminate the dinner in soft rice colored white. The long, horizontal wall sconces are rectangular and white, or avenues of rice white. A border of green, grass-like rice plants rings the seats and tables. </span><br /> I love that I sat in a chair the color of uncooked rice. Much thought was put into the details, and I appreciate that too.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com2tag:blogger.com,1999:blog-7723605757428546492.post-30465773253448434172010-05-27T07:04:00.000-07:002010-06-02T07:56:01.598-07:00Krystal's Lunch...BuffetIf I knew how to do a slide show I would, because Krystal's buffet is the kind of place that deserves a slide show. Upon entering Krystal's, it is necessary to walk back, past the counter, past the baked goods, past the tables, to the back stairway. Walk up the dark wooden stairs and you will find a large room, where there will be people, enjoying their lunch, watching some Filipino tv, and going up for seconds at the buffet. This is exactly what you should be doing too. I can't think of a better way to spend a lazy weekday afternoon. I went with Stella, who believes Krystal's to be a better lunch than <a href="http://underthe7train.blogspot.com/2010/05/dear-fiesta-grill.html">Fiesta Grill</a>. Or should I say "a better bang for your buck" so as not to misquote. I have to agree that unlimited soda, food, and cake, all for $8.00, is pretty hard to beat. Here are some highlights of the meal.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_b94sUjysu2JsOn9APmpzAf8yWeAw9DSksFKh6KXUnmFuTy9bjRLf6_AkReCcjLq-iWAmyXkQYR9Xbr1zhHHakeCAarwyleBjwR59jQPrCaOTHTZsuktIPeaI5E0UoHW8uXYidtP7Qo/s1600/IMG_7674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_b94sUjysu2JsOn9APmpzAf8yWeAw9DSksFKh6KXUnmFuTy9bjRLf6_AkReCcjLq-iWAmyXkQYR9Xbr1zhHHakeCAarwyleBjwR59jQPrCaOTHTZsuktIPeaI5E0UoHW8uXYidtP7Qo/s320/IMG_7674.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951703061974946" border="0" /></a>This is a terrible picture, taken to show you the size of the buffet table. There are around ten options. I didn't want to bother fellow buffet goers, so the man is blocking most of it. Sorry.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU50e3PoOoDtFhc3x6flgUNUeCbrUUq053Ud_x0J1B2PMF9GaxBawdZGttsMuEPqhtEJrFdojw00P3m8PTK-OgFEW-bx1ZYX3CiXwz3-XVd-Hwze4hndEKf5wu2Td5cuO20Zh4oe0I_ko/s1600/IMG_7666.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU50e3PoOoDtFhc3x6flgUNUeCbrUUq053Ud_x0J1B2PMF9GaxBawdZGttsMuEPqhtEJrFdojw00P3m8PTK-OgFEW-bx1ZYX3CiXwz3-XVd-Hwze4hndEKf5wu2Td5cuO20Zh4oe0I_ko/s320/IMG_7666.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951603027692802" border="0" /></a>This is my first plate. Above the white rice are some lumpiang shanghai (spring rolls) and some crispy pork belly. To the right of the rice: some chicken stewed in coconut milk, adobo pork, and a beef stew with potatoes, peppers and olives. The lumpiang were good, I'm not sure I've ever had a bad spring roll. The crispy pork varied. I had a few nice crispy fatty pieces, some chicharron-y pieces, and some were too dry. I liked the chicken, it was falling off the bone tender, with a mild coconut sweetness. The adobo was my favorite. The pork was so soft, and the soy-garlic flavor really permeates the meat but doesn't overpower. The beef stew was very Spanish-tasting, hearty, beefy, and I love anything stewed with olives. Something I would want on a cold or rainy day. The rice was rice.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27nT2nqQct69mWffMBHXPDuXmdhD1PYMQM7cUQSi2wgoHI4HOH00JnRe7FAB79SRryLm_zYC9y6bcbJkwib8L9Ficr0ITzLfpvTDY3UiovZoxOYDpAvT0s9GY3PHiPjQtcq23tlM-eiA/s1600/IMG_7669.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27nT2nqQct69mWffMBHXPDuXmdhD1PYMQM7cUQSi2wgoHI4HOH00JnRe7FAB79SRryLm_zYC9y6bcbJkwib8L9Ficr0ITzLfpvTDY3UiovZoxOYDpAvT0s9GY3PHiPjQtcq23tlM-eiA/s320/IMG_7669.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951620601943266" border="0" /></a>These vegetables were good. Still crunchy, barely steamed, and just seasoned carrots, cabbage, another vegetable that reminded me of chayote, (maybe because it was?) and the best part: quail eggs.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIjhPluuoXVTd-NtodaSG6G3FcZlskAMjFc4sAHdknbj7eqSW9eHrFqewuiuvzyLiMxMr-nWDFfUfCOe8WIgwWKsbRFY7WUf9WapF6bzc5FJMiDNWPNiYcZIXcsSKyyoWQ1c7C74P97M/s1600/IMG_7668.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIjhPluuoXVTd-NtodaSG6G3FcZlskAMjFc4sAHdknbj7eqSW9eHrFqewuiuvzyLiMxMr-nWDFfUfCOe8WIgwWKsbRFY7WUf9WapF6bzc5FJMiDNWPNiYcZIXcsSKyyoWQ1c7C74P97M/s320/IMG_7668.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951613058409730" border="0" /></a>Soup! Chicken soup! Large chicken pieces and rice noodles.<br /><br />The second time up to the buffet I got some pancit that wasn't out before, and a little more adobo. I couldn't resist.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOevB4a5IzZUv6DpHnMx-1zGOwhyaVjhb6q-Raj6k4zCybVt-wKWzLfXfCtxY51EFyxWt-8OcgV3_PdcUPy57PtQdGm-Qkt5SAeiOBrfHT8zqsAcIqoxm0IPkT-7BZI6L7ZSw7yWpFFvQ/s1600/IMG_7673.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOevB4a5IzZUv6DpHnMx-1zGOwhyaVjhb6q-Raj6k4zCybVt-wKWzLfXfCtxY51EFyxWt-8OcgV3_PdcUPy57PtQdGm-Qkt5SAeiOBrfHT8zqsAcIqoxm0IPkT-7BZI6L7ZSw7yWpFFvQ/s320/IMG_7673.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951631634488226" border="0" /></a>Cake Buffet. Does it really matter if it's good? I got a piece of the ube cake.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DRrWc4ezfMwn4RS8PIAk36hs72lKJMHn89zGoINMbWN9jGRJ6p9kTqDjiM2548Moz3zM5E7KCs1wCYiwiGyht_4JY_9CQf9y8Cn1b75GMFv1z357wA_mHUO3NcjX_WIkqV8aR1okPpc/s1600/IMG_7670.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DRrWc4ezfMwn4RS8PIAk36hs72lKJMHn89zGoINMbWN9jGRJ6p9kTqDjiM2548Moz3zM5E7KCs1wCYiwiGyht_4JY_9CQf9y8Cn1b75GMFv1z357wA_mHUO3NcjX_WIkqV8aR1okPpc/s320/IMG_7670.JPG" alt="" id="BLOGGER_PHOTO_ID_5475951624343143858" border="0" /></a>I just love the color. I mostly just ate the filling. It mostly just tasted sweet. I was too full to try anything else, but I just liked knowing that it was there. I just like knowing that Krystal's is there, feeding all of these people every day, while I've just been walking past, oblivious all of these years. I feel better about the world knowing that the upstairs buffet exists.<br /><br />Krystal's Cafe & Pastry Shop<br />69-02 Roosevelt Ave<br />WoodsideSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com5tag:blogger.com,1999:blog-7723605757428546492.post-22243428739408282662010-05-25T10:30:00.000-07:002010-05-27T07:03:48.442-07:00Red Ribbon Again.I have lots to say about Red Ribbon and their cakes, which you can read about <a href="http://newyork.seriouseats.com/2010/04/eating-our-way-through-the-menu-red-ribbon-filipino-bakeshop-queens-woodside-cakes-review.html">here</a> on Serious Eats. I am not going to get into the cakes, their flavors, or my favorite <span style="font-style: italic;">brazo de mercedes</span>, because today I am going to talk about empanadas. I had already discovered, early on in the project, that Filipino empanadas are somewhat different from their Latin American counterparts in that there is a sweet element to these savory patties. I ordered one (if you buy five you get the sixth free, and I can't say I wasn't tempted) and an ube-tapioca drink, and went on my merry way. My ube (purple yam) was sweet and a little starchy, icy cold with chewy tapioca here and there. And a beautiful color. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t2njt0f8j2yDx3eGOd0XqJazBeJeguaQfzwCoxzcW-NeBqzewhJsy41IvteC9NMAeMpWNAUM7QwA0OJ5duK5ZdQfSrC_JHPtDV6oBKXwubOKXcK_b2yn6KrIKNwvqBExb8hXNhnRCrk/s1600/IMG_1049.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t2njt0f8j2yDx3eGOd0XqJazBeJeguaQfzwCoxzcW-NeBqzewhJsy41IvteC9NMAeMpWNAUM7QwA0OJ5duK5ZdQfSrC_JHPtDV6oBKXwubOKXcK_b2yn6KrIKNwvqBExb8hXNhnRCrk/s320/IMG_1049.JPG" alt="" id="BLOGGER_PHOTO_ID_5475943313978640034" border="0" /></a>Drinking my ube shake on the walk home.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9nkU7ib47KiiR_8uWebrmCfn_xzcqixjFvu4HpdVZUq1OlCJL9HA6pCukbOLvSxbj-1cQt-pHPOs_WRF_suE5cFpw7Cjv8i41BdZH9VEyGqI46SJ8EbVoDaG4TeBfiRtZbqyIFAUGyM/s1600/IMG_7682.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9nkU7ib47KiiR_8uWebrmCfn_xzcqixjFvu4HpdVZUq1OlCJL9HA6pCukbOLvSxbj-1cQt-pHPOs_WRF_suE5cFpw7Cjv8i41BdZH9VEyGqI46SJ8EbVoDaG4TeBfiRtZbqyIFAUGyM/s320/IMG_7682.JPG" alt="" id="BLOGGER_PHOTO_ID_5475949705735644578" border="0" /></a>Red Ribbon's empanadas, while they have a somewhat mass-produced sort of look to them, are quite good. A sweet-salty, flaky crust encases a chunky chicken filling with a few plump black raisins here and there for added sweetness. But it made me realize that I need to try more empanadas from more Filipino places. So far I've only had <a href="http://underthe7train.blogspot.com/search/label/Fritzie%27s%20Bake%20Shop">Fritzie's</a> and RR. I need to eat more empanadas to compare and contrast. Purely in the name of research, of course. Not because I like them or anything.Sara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com3tag:blogger.com,1999:blog-7723605757428546492.post-74424248273394454322010-05-19T08:31:00.000-07:002010-05-26T10:28:10.831-07:00Dear Fiesta GrillDear Fiesta Grill and your lunch special - I can not find the words to express how I feel about you. So many options, so much food that's new to me, I would go back every day if I could to conquer your menu. I like you lots.<br /><br />Fiesta Grill has a steam table filled with all sorts of unmarked stews, meats, veggies. Lunch time was too busy to ask the counter guys for much explanation, so for this, my first visit, I stood at the end of the line, watched what other people were ordering, and copied them. The $3.95 lunch special is rice or <span style="font-style: italic;">pancit</span> with one side. The $5.95 special is rice or <span style="font-style: italic;">pancit</span> with two sides. I ended up, after some confusion, with a lunch special of <span style="font-style: italic;">pancit, </span><span>pork </span><span style="font-style: italic;">adobo</span> and <span style="font-style: italic;">kare kare</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbwsoSH1Pfb_COjo82YegXE6Tp_CW-BAxgammV3pel9OG9_2dPMJq1cB8971qhjlRDsS6nFCgnXu7aCWy3UUaqU5AAZUNqiGxYD6SlrbTqJ_I0oT-9sZGLcMd0BpvAIQ0SFKDLmqHJAs/s1600/IMG_7610.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbwsoSH1Pfb_COjo82YegXE6Tp_CW-BAxgammV3pel9OG9_2dPMJq1cB8971qhjlRDsS6nFCgnXu7aCWy3UUaqU5AAZUNqiGxYD6SlrbTqJ_I0oT-9sZGLcMd0BpvAIQ0SFKDLmqHJAs/s320/IMG_7610.JPG" alt="" id="BLOGGER_PHOTO_ID_5473032741558201394" border="0" /></a>This is the pancit. Pancit are noodles, and these are tasty. The rice noodles were mixed with snow peas, carrot sticks, bits of roasted pork, not too greasy, not too salty, they soak up the flavors of everything else on the plate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QEX3fonDvbkrT2occ0MLNnU9CAz-YjRC-ncf0dlQSj5J6iJuRyg9OceZ7w1tOpSBCOkC3mJS27zayZDAMk6MjDEtlKsQ8NGoP779E6zmbH8KzvFYYXS0vjn7aCbSWTebykx5YqRR7q4/s1600/IMG_7603.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QEX3fonDvbkrT2occ0MLNnU9CAz-YjRC-ncf0dlQSj5J6iJuRyg9OceZ7w1tOpSBCOkC3mJS27zayZDAMk6MjDEtlKsQ8NGoP779E6zmbH8KzvFYYXS0vjn7aCbSWTebykx5YqRR7q4/s320/IMG_7603.JPG" alt="" id="BLOGGER_PHOTO_ID_5473032733685680834" border="0" /></a>Adobo pork. Really good. Chunks of soft pork, meaty and fatty pieces, with a great soy flavor. I like adobo. There were a few pieces of raw onion mixed in, adding crunch and bite to the dish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEuS-6OIQLzXhLQUOJUUT0rMbuND-4aul2x0uZSFi8jw9SejTDthUL-HpMIFyeLABIo2UABiyTppODMo_TRKa9T2V37cFJROXBdob8SnvVvVA6v4tK_Wx2gIYF8M48BwosGu_4VgXZX8/s1600/IMG_7601.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEuS-6OIQLzXhLQUOJUUT0rMbuND-4aul2x0uZSFi8jw9SejTDthUL-HpMIFyeLABIo2UABiyTppODMo_TRKa9T2V37cFJROXBdob8SnvVvVA6v4tK_Wx2gIYF8M48BwosGu_4VgXZX8/s320/IMG_7601.JPG" alt="" id="BLOGGER_PHOTO_ID_5473032725657978514" border="0" /></a>Kare Kare. When I pointed to this stew and asked what it was, the countermen laughed. "It's beef in peanut sauce" they said, "do you still want it?" Um, yes, please. What's so funny about beef in peanut sauce? Oxtails, to be exact, braised and tender, along with some unidentifiable gelatinous pieces, soft green beans, greens, and bok choy, all cooked in a peanut sauce. It was good. But this is where I become word-less. One of the reasons that I began this adventure was to explore; to experience unique preparations and combinations of ingredients that I have not yet eaten. To go places that I would not necessarily have gone before. It's a great feeling, but I can't quite explain it. All I can say is thank you, Fiesta Grill. I shared my first kare kare experience with you. And it was not laughable. I am very serious about my love of food.<br /><br />Fiesta Grill<br />69-12 Roosevelt Ave<br />WoodsideSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com9tag:blogger.com,1999:blog-7723605757428546492.post-82631498792851739182010-05-12T08:05:00.000-07:002010-05-19T09:36:01.761-07:00Rice from PrincePrince. New Indian/Bangladeshi/Pakistani place in Woodside. The blue awning has been up for a while now, and I was looking forward to a new place on the route so I checked out the menu and then looked behind the counter at the steam table offerings. The dish that looked the most exciting, and is also the most expensive ($8.99), was what I ended up ordering.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA7HhWyojBbw8rFaMsOI7csRi0EEKfSPqn7nfqM81ZaPszfP4MHSBuwDJYjjNWq1ATw33RsVTl0rwaMA7Yi6MgmCvb-PfnouJADsdj1G4E7V4q1RufzQLiXSIYDShiTOgWfWvxPXSzoU/s1600/IMG_7224.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA7HhWyojBbw8rFaMsOI7csRi0EEKfSPqn7nfqM81ZaPszfP4MHSBuwDJYjjNWq1ATw33RsVTl0rwaMA7Yi6MgmCvb-PfnouJADsdj1G4E7V4q1RufzQLiXSIYDShiTOgWfWvxPXSzoU/s320/IMG_7224.JPG" alt="" id="BLOGGER_PHOTO_ID_5470401342439129106" border="0" /></a>The special Prince kachi biryani with goat meat. I have a hard time resisting colored, hard-boiled eggs, it seems. Plus the man behind the counter said it was the best, and just made. It was pretty. Eggs, chillies, spices, goat in shades of yellow, pink, brown, and green. Then something else caught my eye, in the section reserved for fried treats like samosas, pakoras and such. This.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8CyevQ64NjvuHtGVhWqCuyuguua6Hel-UMO7Z89rgJFIBbcmvTr7-hJIdM-Cpzqw5JvkInMa4c9vnKlgDWCekEB5H8GI6WtaQV8Mgo5Q-urynxM-RiKbQkbpNJFSiNeP_oAgZKqo9lE/s1600/IMG_7236.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8CyevQ64NjvuHtGVhWqCuyuguua6Hel-UMO7Z89rgJFIBbcmvTr7-hJIdM-Cpzqw5JvkInMa4c9vnKlgDWCekEB5H8GI6WtaQV8Mgo5Q-urynxM-RiKbQkbpNJFSiNeP_oAgZKqo9lE/s320/IMG_7236.JPG" alt="" id="BLOGGER_PHOTO_ID_5470401352644769698" border="0" /></a>Chicken patty. "Very good," said the man. The man looked trustworthy.<br />I walked it all home, and had a taste. The rice was fragrant and fluffy, each grain separate from the next. There were soft pieces of potato, whole cardamom pods, I found bits of caramelized onions, fresh and cooked chillies, each bite was a little different, some sweet, some spiced, some hot. Some pieces of the goat meat were a little tough, the best piece was one still on the bone and tender. The chicken patty was, as advertised, very good. Soft, flaky pastry encasing a chopped chicken filling that had more than a little spicy kick. The man also made sure I had a menu, which I misplaced but have since found, so can now put up the info.<br /><br />Prince Restaurant<br />64-04 Roosevelt Ave<br />WoodsideSara Markel-Gonzalezhttp://www.blogger.com/profile/06233575065539872599noreply@blogger.com0