August 4th, 2014
The height of the season and summer traffic can be a hair raising experience at the Delaware Beaches. Finding parking is frustrating.
I thought about Milton, Delaware….just up the road from the Delaware Beaches. This historic town was incorporated in 1807. Milton is situated at the head of the Broadkill River. It was settled in the 1600s, and it was named for the English poet John Milton. It has 198 homes on its National Register of Historic Places. Some of Milton’s homes range from one room dwellings to Victorian mansions; including the residences of 5 former governors.
The town prospered through shipping, shipbuilding and agriculture, which was supported by its inland port.
Last week my friend Cindi, who lives in Milton, and I decided to try the new Modern Mixture Too. Modern Mixture’s sister restaurant in Downtown Rehoboth Beach has been a total success bringing new ways to cooking healthy Latin Cuisine, but keeping the essence of the Latin Cooking…plenty of flavors.
It takes no time to drive to Modern Mixture Too, located at 102 Federal Street, Milton, Delaware. Tel.302-664-1228. Milton is small and that small town atmosphere is what attracted me to meet my friend. Having grown up in a small town I understand and enjoy the quietness that late afternoon and early evenings bring to these small towns.
It was so nice to be able to sit outside, enjoying homemade Sangria, nachos and a cool summer night.
Inside Modern Mixture Too offers plenty of seating with comfortable booths and bar.
This is the friendly staff that will be taking care of you in English or Spanish.
One of my favorites are the tamales prepared in-house. On that particular day they had just finished vegetable tamales. So, Cindi and I had those for appetizers. Starting our evening with a little heat is always good. Tamales are amazig when they are freshly made.
Cindi decided on the Alambre Argentino which had grilled carne asada, bacon, chorizo, red onions, bell pepeprs, topped with Chihuahua cheese and gaucho chimichurri. It was served with rice, black beans, tortillas and guacamole.
Mine was the Veggie Alambre, which was full of vegetables but no meat. It had just the right amount of spices and it really was so good. Thanks for the recommendation!!
Even though we were tempted with desserts….and believe me they have very good ones, Cindi and I decided that we were completely satisfied.
An order to go of the Alambre Argentino was also very well received in my household.
The prices are reasonable, the food is delicious, served with plenty of free smiles.
Cheers!! Gracias Amigos.
January 31st, 2014
 Playa Los Machos, Ceiba My last post showed a cold winter day in Rehoboth Beach, Delaware…..Leaving the Delaware Beaches to a warmer climate in the Island of Puerto Rico,where the temperatures are in the 80”s with low humidity, found me tasting the Comida Criolla; the best!
The Ruta del Comelon….that’s us, following the path of those that love food. If you like Puertorican food, then, this post is for you.
Meeting with family and friends….first stop is always a must at the Metropol Restaurant right after getting off the plane.
This restaurant is one of those iconic Puerto Rican eateries where you can get a good taste of the local flavor at the best price.
A little spread was placed on the table.
Loved the octopus salad or ensalada de pulpo the best. It melted in your mouth. Yum!
Breakfast on Friday morning was not the usual bacon and eggs. I am once again staying at Hacienda Pellerano…a private enclave.
Frying some granitos indigenous from the town of La Ciudad Gris or Humacao hit the spot, along with bite size morsels of papaya.
Accompanying the above was one of my favorites….morcillas or blood sausages….I know, I know, they don’t look so appetizing but believe me when I tell you that they are amazingly good.
La Ruta del Comelon took us to the town of Naguabo on the eastern side of the island.
The restaurant of choice was El Makito. We started with the pastelillos de chapin. Chapin is a fish and these turnovers are sought after by anyone visiting the east side of Puerto Rico.
The beer was so cold and was the perfect side dish for our next dishes.
The Mofongo is made out of plantains. Stuffing it is the new craze. So, 3 of them were ordered, stuffed with Salmorejo de Jueves (local crab criollo), Chapin (the little fish), and Conch….shrimp were ordered, as well.
The Caribbean lobster or langosta was served to our fellow diners…I don’t want to be thought of as a food stalker but I guess I was….they let me take the photo. You can see that the side dish of mofongo traditionally prepared is on the right, but then the stuffed one was also served.
And how big were the lobsters at El Makito? You be the judge.
Dessert!! We were looking for casquitos de guayaba, which is a fruit that you do not find it as easily in the island as before, served with cheese. And the other is a dulce de lechoza, which is papaya. Homemade and awesome!!
Hours later, at Hacienda Pellerano, a little “picadera” or “tasting” of pasteles, also made with plantains just like the mofongo. Filled with chickpeas, raisins…it reminded me that we need to really walk on Saturday if we are to continue on La Ruta del Comelon when we will take off for Guavate or La Ruta del Lechon (Pig).
Buen Provecho!!
May 8th, 2013
El sabor de la comida latina no tiene limites. Las combinaciones de especies e ingredientes…el aji, ya sea dulce o picante, hace una fiesta por si sola en el paladar. Oh wait a minute, I am supposed to be writing in English. I guess I got caught up in the moment.
Papa Grande’s is the new sister restaurant brought to Southern Delaware by Matt Haley, Owner/Executive Chef of SoDel Concepts Restaurant Group. It is scheduled to open before Memorial Day. This marks the first Latin inspired concept within the group’s brand profile and the 7th restaurant in total.
“Papa Grande’s brought a cultural swing to our family of restaurants. It offers the same clean design style, authentic food and excellent experience that we have become known for with our customers,” stated Matt Haley, Owner/Executive Chef.
Inspired by the spirit and flavors of the Hispanic culture, Papa Grande’s Coastal Taqueria provides an authentic version of Latino cooking and cuisine. The menu offerings will be 80 percent hardcore authentic coastal taqueria with main dishes like Whole Fish Veracruz or Chicken Mole served with rice, beans and zucchini, ranging in price from $14 – $21 per entree. The remaining 20 percent of the menu offerings is fun, with Scrapple Apple, Belly clams or SPAM tacos. The generous taco menu selection has 15 – 18 options and the Starters range from Jicama sticks to roasted pardon peppers and Chorizo empanadas. Papa Grande’s Coastal Taqueria menu will be consistent with the rest of the SoDel Concepts’ restaurants by offering affordable and locally grown plates and tastes. To take a peek at the menu, please visit http://www. papagrandes.com/menu.
On the bar side, Papa Grande’s will be topping off the Latin cuisine with an expansive, authentic Tequila selection complimented by Tequila and Rum tasting menus. To sweeten the pot even further, the bar features a fresh sucar cane machine offering a little crushed-to-order food theater experience for guests. Check the website http://www.papagrandes.com.
 Trapiche for sugar cane. For back-of-the-house news at Papa Grande’s Coastal Taqueria, Matt Haley brought SoDel Concepts’ Corporate Chef, Doug Ruley, in as a partner on this venture. The two worked with renowned chefs at the Texas branch of the Culinary Institute of America to create a menu reflective of the traditions and home-style roots of the Latin American people.
In partnership with the Global Delaware Fund, http://www.globaldelawarefund.com, SoDel Concepts has pledged that a percentage of all profits from Papa Grandes will be donated to a scholarship program that will benefit underpriviledged Hispanic children.
Papa Grande’s Coastal Taqueria is located at 38929 Madison Avenue in Fenwick Island, Delaware by the Route 54 bridge, across the parking lot from Catch 54, one of its sister restaurants. It was reconstructed out of an antique barn that sat on the site, using reclaimed wood and glass from the former structure. There are 2 stories, with wrap around decks and unique, functional, glass garage doors that open up to offer guests the complete outdoor dining experience. Boats are welcome, just pull up to the dock, tie up and pop in. More info? Papa Grande’s does have catering and private dining, as well. Call 302-436-7272.
Buen provecho!!
July 20th, 2012
The Spanish word “picar” means to “mince” or “chop”…..A picadillo is just that; everything is either minced or chopped. It is made with spices, tomato sauce, raisins, olives, garlic, and pretty much, beef is what it is used.
The plantains are so versatile. They are from the banana family; they are a starch, but they do have less sugar than the banana. When they are green they are used to make “tostones” and “mofongo”. But as they ripen, they can be stuffed and even made into a dessert.
Considered a comfort food for so many that have plantains available year-round.
So, there I was looking at two ripe but firm plantains with spots on them. They were not totally ripe, which is exactly how you want them when making Stuffed Canoes. Green plantains are my favorite but I was not going to let these ones go to waste.
The first thing you need to do is peel them. They are much easier than the green ones. A few slits here or there and the skin comes off.
Deep fry them until a golden color. Drain on paper towels and then put aside until ready to stuff.
As I was looking for items to make the picadillo I had to do with what I had on hand. So, basically, the picadillo was made with pork sausage. Actually, it turned out pretty good.
My recipe for Picadillo is called “What kind of Picadillo is that?
2 tablespoons Olive Oil
1/2 lb. pork sausage (I used Jimmy Dean, which is gluten free.)
1/4 cup chopped onion
1/4 cup sliced manzanilla olives with pimiento
1/4 cup chopped sun dried tomatoes in oil
4 ounces of tomato sauce
A few dashes of Tabasco (optional)
Pepper to taste
A couple of ounces of Velveeta Cheese chopped
Grated Parmesan (about 1/4 cup)
Pre-heat oven to 350 degrees.
In a frying pan, add the Olive Oil, heat and add the pork sausage. Cook for a few minutes and then add the onion. Continuing cooking until sausage is totally crumbled and the onion is soft.
Add manzanilla olives, sun dried tomatoes, and stir.
Add tomato sauce, pepper and Tabasco. Stir and remove from heat.
Add the Velveeta Cheese. Mix it in. (If you want to add another kind of cheese, you know what to do.)
Make a slit in each plantain from top to bottom but careful not to go completely through. You will find that the plantain is very pliable. It will give as you stuff it. Put enough picadillo, just like in the picture.
Then, sprinkle Parmesan cheese on top.
Bake for about 20 minutes or until completely heated through.
To serve you can do several things. You can give one to each person, which looks nicer, or just a half. You can serve it with a green salad. The colors would be really nice.
Make them your own. Remember I just kept adding ingredients that I usually like when cooking. I did not have raisins but I would add a couple of tablespoons, as well.
Enjoy them. It is a good combination. The sweetness of the plantains with all those other ingredients make them “deliciosos”.
Have a good one!!
June 24th, 2011
Peruvian and Cantonese fusion found in Peru; Latin and Asian influences.
“Chifa is the phonetic pronunciation of the Chinese character that represents this shared cuisine. It also refers to the restaurants that serve it.”
Some months ago I visited a restaurant by the name of Amada in Philadelphia. All tapas and very Spanish. I really enjoyed it, so much so that I wrote a post on AboutMyBeaches on 3/7/11. All you have to do is click on the month of March 2011 and scroll down to the date. I wanted to try some of the other restaurants owned by the Garces Group.
Jose Garces is the main event; Ecuadorian heritage, winner of the most recent The Next Iron Chef. Not too many chefs hold that title; only 6 chefs in the country.
Philadelphia is really not that far from the Delaware beaches; about 2 hours and 20 minutes depending on traffic.
Michael and I decided to have a late dinner. I thought that the restaurant was going to be closed by the time we got there. Let’s say we closed Chifa.
Chifa is located at 707 Chestnut St., Philadelphia, PA 19106. Tel. 215-925-5555. Website? http://www.chifarestaurant.com.
Latin and Asian; the decoration reflected those influences. As you entered Latin is the style; tiles, woods, pottery. The bar is located in this room.
Next room? Asian; reds and oranges. Long tables ready for Dim Sum.
Kristin was our server and she had been with Chifa since it opened a couple of years ago. Her knowledge and expertise helped us make the best choices.
She brought us bread to the table. This bread is called Pandebono. It is made out of Yuca flour and Manchego cheese. A little dipping sauce on the side; a hint of sweetness. Very good.
Chifa serves most of their food as “tapas” and “family” style. Sharing is a key word. Tapas are small plates. A taste here or there; a teasing. You want more.
Our first choice was the Ceviche, cooked Peruvian style. The fish? Kingfish.
The most likely origin of “ceviche” lies in the area of present-day Peru and it is part of its national heritage.
This ceviche was probably one of the best I have tasted. So fresh. The marinade is Leche de Tigre, which is composed of key lime or bitter orange juice, sliced pickled onions, chili, salt and pepper and served with small slices of cooked sweet potato. Roasted corn or “mote” on the side. Excellent combination of flavors.
Kristin told us the Duck Tacos were so popular. After trying different recipes, finally the winner was the one on the menu. Duck confit, house kimchi, sliced radish, cracklins on flour tortillas. Remember when I said that tapas are a teaser? This is a good example. Could have had more; too bad I had to share them. He was thinking the same thing.
I love octupus, or pulpo in Spanish. I see them on the menu and I don’t even have to think. They were rock octupus, garlic-ginger, purple potatoes, ginger gastrique. Roasted and perfectly seasoned.
I wasn’t sure if I was going to like the Thai sausage but it was served with an aromatic rice, tamarind chile sauce and papaya salad. The sauce was excellent; a little thick; the tamarind was a predominant flavor in the sauce.
The Red Curry had jumbo lump crab, coconut, jasmin rice, tofu and eggplant. Not too spicy. We actually enjoyed it so much.
We even had dessert, but no picture. It was a mango mousse with mango sherbert. This is the time of the year for this much loved fruit in tropical climates. So many shapes and flavors, as well.
Thank you Kristin for the service you gave us. The combination of unusual and unique ingredients was tops.
Note: Chifa is open for lunch Mondays through Fridays 11:30 a.m. until 2:30 p.m. It is open for dinner Sundays through Thursdays from 5:00 p.m. until 10:00 p.m. and Fridays and Saturdays it opens from 5:00 p.m. until 11:00 p.m.
Have a great day!!…Food trucks are next!!
November 25th, 2009
Nowadays, it does not matter in what city you find yourself, you will find the influences of Latin food. Could it be that the seasonings, spices and heat awake your senses like no other food?
Nuevo Latino (New Latin) is a new term used by many restaurants. But, what is it? It is a conglomerate of flavors that mix traditional, Mexican, Puerto Rican, Cuban and contemporary American food.
Growing up in P.R. you could tell if one dish was from Cuba, Puerto Rico, other Caribbean Island or Latin America but now even though you can still tell that pasteles are from Puerto Rico, ayacas are from the Dominican Republic and tamales from Mexico, some of the other spices and ways of cooking have integrated and made this new wave of Nuevo Latino cooking. When did you ever hear of taking a piece of fish and topping it with a mango, cilantro, blood orange and chopped jalapeno salsa?
And, that is what takes me to Cabana El Rey on Atlantic Avenue in Delray Beach.
Cabana has been in this Village by the Sea for several years. The address is 105 East Atlantic Ave., Delray Beach, FL 33483. The tel. is 561-276-9090 and the website is www.cabanarestaurant.com.
Besides the restaurant in Delray, they have Cabana Las Palmas in West Palm, Cabana Midtown in NYC, Cabana Seaport, NYC and the Original Cabana in Forest Hills, NYC.
I am concentrating on the one in Delray.
Like a lot of the restaurants in Delray, you have the availability to seat outdoors; on the sidewalk, and Cabana has the perfect corner. They have updated their outdoor seating with yellow awnings and extended the seating area, as well; with plants, which make it private but at the same time you will not be missing what’s around you on the Avenue. Beautiful view of the Christmas tree this time of the year.
The inside of the restaurant is very nicely decorated with bright colors reminding you that you are in South Florida. It has somewhat of an open kitchen in the back so you can see the comings and goings of that most important part of a restaurant.
The bar has plenty of seating and a focal point in the restaurant; the blue lights add to the atmosphere of Cabana. If you like Mojitos, which are now served in every restaurant, I would say that the ones at Cabana’s are the best. Traditionally made and no other flavors added it is served with a sugar cane stick.
The Wine Room is a private room at Cabana that lets you have your own party, and your own private wait staff. I have used this room for a party and it will seat, I believe up to 16 people. It is a room rich in woods and wine bottles and looks like a private dining room in a home. You need at least 10 people to reserve this room and a minimum spent. Great individual service.
My choice of seating is outdoors, when possible. Besides enjoying their food, I also enjoy their choice of music; the Buena Vista Social Club and Gloria Estefan, among others.
Their menu is varied and very affordable, both for lunch and dinner.
They have appetizers and tapas, salads, side dishes, Platos Nuevo Latino, traditionals, lunch specials, sandwiches and desserts. A take-out menu is available, as well.
My favorite appetizers/tapas are the mariquitas which are thinly sliced plantains cooked until crisp, served with garlic mojo dipping sauce. Mariquitas are the Puerto Rican platanutres. I also like the ceviche mixto which is shrimp, octopus, scallops and calamari, marinated in aji amarillo, hot rocoto peppers, garlic, lime juice and cilantro, served with different types of root veggies and toasted corn. I like the tostones, which are the green plantains that are fried, mashed and fried again and served with your choice of chicken sofrito, ropa vieja or picadillo.
I make my own tostones and if I may say so myself, I think mine are better but if I am taking someone to Cabana for the first time, I would certainly order them.
Their La Playa salad is great because it has grilled shrimp, sea scallops, avocados, plum tomatoes, onions and tossed with a ginger citrus mojo over field greens.
Typical Latin side dishes are the arepas con queso which are the corn meal cakes with white cheese, maduros which are the fried sweet ripe plantains, saffron flavored rice, rice flavored with coconut milk, beans flavored with chorizo, yuca fries served with garlic mojo, among others.
And, some of the Platos Nuevo Latinos are:
Mero Chileno which is the pan seared filet of Chilean sea bass, saffron beurre blanc salsa, leaf spinach saute and yuca manchego cheese.
Another good example is the Coco Cabana Pollo which has broccoli, spinach, carrots, snap peas and Caribbean root veggies like yucca, calabaza (pumpkin) and yautia, sauteed with curry, coconut milk and habanero peppers. How about that mix of flavors?
Some of their traditionals are the paellas, either the seafood or the Spanish, the picadillo, the arroz con pollo (rice with chicken) in sofrito with chorizo (Spanish sausage) and Spanish olives in a caldera of saffron rice.
I really love their Pollo Asado, which is a half roasted chicken rubbed with adobo (garlic, oregano, lime and extra virgin olive oil). It is perfectly cooked and seasoned. They have it available for lunch and dinner.
Sometimes they have a rice with squid in its own ink. This rice will be almost black with squid and it is fantastic. It is not on the menu but they do offer it once in a while. It reminds me of the one my grandmother, Mamota, used to make in Humacao.
They have plenty of desserts and sometimes I order the flan but I usually try to avoid desserts and instead order coffee.
It is a fun restaurant and usually a must stop for me. So if you are in the Delray Beach area and have had enough turkey, then this might be the place to visit and if you do, let me know how you like it.
See you soon…
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