Carne
de Cerdo - (Yes,
that means pork!)
“Latin
Americans are serious about their pork. The taste of tender, flavorful,
perfectly cooked pork is a staple, as well as a talent of Latin
chefs and home cooks around the world.” - Chef Todd Coleman
of the Institute of Culinary Education in NY. Most popular class
is the whole roasted sucking pig night!
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Since
1998, Calle Ocho, a high energy Cuban inspired
restaurant and gathering place, has been presenting their brand
of traditional Latin cuisine, in addition to more modern interpretations.
Bold statements are made with color, depth, and creativity in both
the food and the atmosphere at this uptown oasis. It’s non-descript
exterior gives way to a world of flavors, sights and sounds. Exposed
brick walls, swooping scalloped skylights, and colorful u-shaped
banquet booth seating fill up this rather large dining room. A great
start to an evening of food and fun is with Calle’s potent
Agua Luca Caipirinha cocktail, made with just -squeezed limejuice
and ultra-premium rum. Wow!
The
menu, created by consulting Chef Alex Garcia, features
vibrantly fresh seafood ceviches, a popular table starter. With
over 10 to choose from, our favorite was the Peruano with sliced
fluke, Aji Amarillo, grilled sweet potato, and pickled jalapenos.
Puerto Rican rum glazed shrimp and their signature datiles of bacon
wrapped almond stuffed dates with hearts of palm and blue cheese
were both fabulously flavorful appetizers. While there are many
fresh fish dishes to choose from, including a tasty pumpkin seed
crusted Mahi-Mahi with mango-papaya crab salsa, it was those wonderful
pork dishes that we were there to indulge in.
Executive
Chef Arturo Leonard prepares a scrumptious Chancho, a Yucatan
style braised pork shank served with papas rusticas (potatoes) and
cactus salad. You must give in to the surrounding fat as this is
what makes this dish sing, adding a layer of decadence to the perfectly
seasoned meat. Chef Arturo, so as not to overdo a good thing, prepares
specials for specific days of the week. Lucky us – we were
there on a Sunday to enjoy the Pernil, crispy Cuban pork with Vigoron
slaw (a Nicaraguan dish of pickled cabbage, tomatoes and onions)
with steamed yuca and garlic mojo. Again, the pork fat played a
major role in this dish, yet the crispy fat did not overshadow the
tender meat. Gone are the days of dry pork meat, now cooked to an
appropriate “medium” slightly pink center. Tuesday is
when the Lomo comes to the table; an Adobo rubbed pork loin served
with tobacco onion rings and roasted corn salsa. The leaner loin
cut may not be as fatty or as tasty, but the salty/spicy Adobo blend
and slight char from the slow grilling makes up for it. Thanks to
Chef Arturo we were able to combine our days and taste all three
dishes – in the name of food journalism of course…
Calle
Ocho
446 Columbus Avenue
Between 81st and 82nd Streets
212.873.5025
www.calleochonyc.com
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Novo,
Fonda Latina
Novo, Fonda Latina is a Latin style
bistro created by restaurateur Brian Bellefeuille and, once again,
Chef Alex Garcia, one of the nation’s leading Latino chefs.
The
beaches of Latin America, by way of Miami Beach, influenced the
restaurant’s design. A blend of wood, granite and marble,
and a waterfall cascading down copper sheets is reminiscent of the
green patina created by water on rocks - bringing Mother Nature
indoors for an almost alfresco experience in the confines of the
city’s Hudson Square neighborhood. The Refresca Bar is fabulous
cocktail retreat with thirst-quenching Limonadas (fresh fruit-infused
limeade muddled with kiwi, strawberry, tropical fruit, blood orange,
or passion fruit) and fresh fruit-infused Aguas Frescas (water sweetened
with melon, tamarind, papaya, panela, ginger or guava). Latin American
smoothies or Batidos are blended with milk and offered in flavors
such as mamey, mango, guanabana, banana, or trigo.
The
tapas style menu offers single items priced accordingly or, even
better, the option to choose 4 plates from each portion of the menu
(ceviches, platos frios and calientes) for one price. A few of Garcia’s
most memorable creations include: Novo Hamachi Tiradito (yellowtail,
yuzu juice, Serrano chili, roasted sweet cherry tomato), Ensalada
de Esparagos Blancos (grilled white asparagus, pan roasted creminis,
Tetilla cheese gratin), Croquetas de Jamon, Bacalao y Pollo (ham-cod
fish and chicken croquette, lemon-aji amarillo allioli), and Tortilla
Espanola con Langosta (Maine lobster, Spanish omelet with Romesco
sauce).
But
this article is about the pork – the Novo way of preparing
pork, to be precise. An innovative pork dish lead the way with San
Esteban Canelones, oven baked pork cannelloni prepared with “Gran
Reserva Torres Brandy” sauce. Think pulled pork wrapped in
light pasta sheets wading in a tangy spiked pool of sauce. Yep,
imagine that? Pork Loin A la Plancha (cooked on a wooden plank)
is an almost classic preparation, keeping the method and the seasoning
simple, allowing the true pork flavor to shine. Piquillo Mojo, Olive
Chimichurri, and a cheesy Spanish Fondue are a few lively sauces
that are served, jazzing up the meat just a tad. Side dishes include
yucca croquettes, spinach Catalan, white asparagus, and patatas
bravas, which are boiled potatoes with a spicy, paprika-infused
sauce.
Oh,
and let’s not overlook the chorizo. Chorizo is a pork sausage
originating from Spain. It is made from coarsely chopped fatty pork
and usually seasoned with chili and paprika. It’s the Spanish
paprika that gives this sausage its characteristic flavor, just
as fennel is characteristic of Italian sausage, in sweet and hot
variations, and hung in cold dry places to cure. Often prepared
with sweet accountremants such as dried fruits (dates and figs),
the flavor contrasts are typical for Latin inspired dishes. Novo
features Cocido de Chorizo, served with potatoes, olives, and orange
rind – sweet and savory, as with all things Novo.
Novo,
Fonda Latina
290 Hudson Street
212-989-6410
www.novonyc.com
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Sala
- Bowry
and
Sala - One Nine
Since May of 1999, New York’s
East Village has been home to the city’s most authentic Spanish
style villa eatery, Sala. Known for their fabulous parties, both
locations are consistently booked with private parties, offering
special event rooms, communal tapas style menus, and some of the
best Latin music in the city. Our favorite pork and Serrano ham
dishes include:
Plato Fiambre
Español (serrano ham, chorizo, sobrasada, cabrales
and manchego cheese)
Croquetas
De Jamón (serrano ham croquettes)
Chuletas
De Cerdo En Adobo (grilled 12oz pork chop in adobo)
Alcachofas
con Jamon (artichokes from Navarra sateed with garlic and
Serrano ham),
Chorizo Frito
(grilled chorizo)
Croquetas
de Jamón Serrano (recipe)
Sala,
Bowry
344 Bowry at Great Jones Street
212-979-6606
Sala,
One Nine
35 West 19th Street
212-229-2300
www.salanyc.com |