Will Eat For Culture

An exploration of Latin-American culture through the consumption of native dishes prepared by small, family-owned restaurant.

[thefoodcoma]

[eatinla]

Bolon de verde is another typical Ecuadorian – and South American- dish, it consists of green plantains which are fried over medium heat until very tender, then mashed into dough, stuffed with cheese or pork, and then fried again until crispy. Bolon is a slang term that means large ball, so you could translate the name of this dish as green plantain balls, but I think green plantain dumpling is probably a better food translation. These bolones or stuffed dumplings can be served for breakfast or brunch; they are also a great side dish or good appetizers.If you are serving bolon de verde for breakfast or brunch I suggest that you accompany it with hot coffee, a fried egg, hot sauce, and some tomato or avocado slices.

[thefoodcoma]

[eatinla]

Fanesca is a soup traditional to Ecuador. Its components and preparation vary regionally, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd(sambo), pumpkin (zapallo), and twelve different kinds of beans and grains (chochos (lupines), habas (fava beans), lentils, peas, corn and others) representing the twelve apostles of Jesus, and bacalao (salt cod), cooked in milk, due to the Christian religious prohibition against red meat during Holy Week (the week before Easter). It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas.

Fanesca is consumed midday (the largest meal of the day is generally consumed midday within Ecuadorian culture.) The making and eating of fanesca is generally a social and/or family function.

[eatinla]

Restaurant Ecuatoriano El Caserio, Los Angeles, CA (Silver Lake)

As soon as you walk into El Caserio, the decoration and ambience are relatively fancy, while the service is warm and nurturing. Going through the four-paged menu was a bit daunting, until I politely waved over a waitress. She smiled warmly and laughed, when I said, "I am a bit inept in terms of Ecuadorian food. Help, please." She suggested the Llapingachos con Fritada. My friend, Higgins, liked this suggestion and ordered the beef, while I ordered the chicken. 

While waiting for our food, Higgins made many comments about Brazilian music, sung in Portuguese. Higgins' mother is Brazilian, and he speaks fluent Portuguese. Many of the songs were familiar to him, but he didn't understand the songs with the setting. It made for fun conversation to ask for the translations of the song; however, the translated lyrics didn't make much sense either. "Those lyrics still don't make sense." I commented. He shrugged, "that's Brazil for you." 

A minute later, two piping hot plates of food were set in front of us. I didn't realize quite how hungry I was, until I smelt the grilled chicken and peanut sauce.

'Peanut sauce?' I questioned. 

Yes, peanut sauce. 

The grilled chicken, or beef, is served with two potato cakes, topped with a fried egg and peanut sauce. The combination seemed bizarre to me, but it was absolutely delicious. It was like a strange eggs benedict...but not. I cannot adequately describe in words the taste combination, but it is a treat to all tastes - salty, sweet, fatty, fresh (sans sour). The amount of food was overwhelming, and thus, I was allowed left overs - which tasted just as good the next day, my goodness. Higgins described the beef as "suculento e delicioso" as he sung along more classic Brazilian songs - which the waitress said they played, because the owner, who was in the back, enjoyed it. Hey, it's his restaurant. 

 If all Ecuadorian food is that delicious and the people kind and understanding of my ignorance of the cuisine and culture, I hope to experience and learn more. 

[granosdegranada]

[eatinla]

A tamale (Spanish: tamal [taˈmal], from Nahuatl: tamalli [taˈmalːi]) — also tamales — is a traditional Mesoamerican dish made of masa(a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tamales have been traced back to the Ancient Maya people, who prepared them for feasts as early as the Preclassic period (1200-250 BC). Maya people called their corn tortillas and tamales both utah [utah].

Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmeca and Toltecabefore them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World.

The diversity of native languages in Mesoamerica led to a number of local words for the tamale, many of which remain in use.

[chelseainc]

[lordofthepupusas]

[eatinla]

A pupusa (Spanish pronunciation: [puˈpusa], from Pipil pupusaw) is a traditional Salvadoran dish made of a thick, handmade corn tortilla(made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following:

cheese (queso) (usually a soft cheese called Quesillo found in all Central America)

cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries)

refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America).

The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans,[1] and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa.

Pupusas are similar to the South American arepa. The main difference is the pupusa is made from nixtamal, whereas arepas are made from ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to the peeling of the grains, making valuable nutrients available. This process was developed in Mesoamerica around 1500–1200 BC. Early Mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.

[eatinla]

Gloria's Cafe, Culver City, CA

Tucked between a Metro PCS and autoshop in a incredibly small strip mall right off Venice, Gloria's Cafe stands as a Salvadoran (and partially Mexican) staple in Los Angeles. It has been featured in the LA Times and Food Network's Diners, Drive-Ins, and Dives. The fame has not gotten to Gloria's head. The restaurant is still small, still family-owned, and still delicious. 

I visited with my dear friend Chelsea, a newbie to Salvadoran food as much as I was. We asked the waiter for his recommendation, and he suggested the pupusa, a Salvadoran street-food made of maize and filled with cheese or meat or both, and a tamale or two. We went with his suggestion and waited happily while basking in the warm ambience of the restaurant. 

The decorations were colorful and homey. A large painted map of El Salvador adorned one wall, while the other was made of brick. When the food came, we were surprised by the feast we were given, especially considering the price. Two pupusas, two tamales, a huge side of refried beans, rice, tortillas, and horchata for only $17. It was a steal!

The food was what you would imagine when eating fried corn dough mixed with lard and cheese - delicious. My mouth waters just remembering it. Perfectly hot and gooey cheese int eh center, with a salty fried exterior. The chicken tamales were also delicious and spicy without being overpowering - a huge plus. The horchata was also delicious, not too watery or sweet. 

Overall, this is the experience I'd like to have at every restaurant: personal, caring, warm, and delicious - albeit fattening. I will go again and purchase pupusas at every chance. I just hope they'll be as delicious as Gloria's. 

[eatinla]

Empanada's Place, Culver City, CA

Empanada's Place, located in Venice, is a quaint Argentine restaurant right off the 405. So quaint, in fact, it took me two trips around the block to locate the restaurant that exemplifies the phrase "hole-in-the-wall." Once inside, however, the restaurant is decorated simply and beautiful - mostly white with red accents. Empanada's Place serves exactly what you'd think, empanadas, with only a few other options.

My companions and I - with help from the waiter, of course - decided on the Criolla (which the menu described as the "most typical Argentine tamale"), beef, spicy chicken, picante, and the Argentine tamal ("a delicacy fron northern and central Argentina").

The food only took five minutes to arrive, and it was absolutely delicious. The dough was flaky and buttery - always good - while the center was filled with cheese, meat, spices, or combinations of the three. The criolla was interesting; the only similar tastes my inexperienced palate can call upon to compare it to is a curried potato with beef wrapped in fried dough. 

Well, we at everything. No crumb left. And with plates empty and bellies full, we decided to loosen our belts and ordered a plate of desert: a puff pastry filled with spiced carmel. Great decisions for our palates, but maybe not our figures. I am not sure what spices exactly were in the carmel. (Good thing, too; I probably would have tried making it myself.)

[onecoolthingeveryweekend]

I pretty much destroyed this tilapia to the bones. It was delicious. 

Welcome to Gloria’s Cafe in culver city, Los angeles. They have some awesome salvadorian food. It’s not like I know a lot about Salvadorian food. I know that it tastes good, but no clue how authentic it is. So someone please visit this place and tell me what you think.

Here’s their website http://www.gloriascafela.com/

Their yelp page http://www.yelp.com/biz/glorias-cafe-los-angeles

It is truly a privilege to eat here! The price isn’t too bad. Around 10 bucks depending on what you get. This fish was a little more expensive. It was 12. SOOO worth it though.

[magictrax]