#this one by the great camarón is one of them

[ducavalentinos]

“On September 14, Cesare returned to Rome, he gave audiences lied in bed, although dressed in street clothes. The Ferrarese ambassador Saraceni informs his lord: “One might say he is ill, but yesterday evening he danced non-stop and will do the same tonight at the Pope’s palace...” “...the city authorities took Duke Valentino to the Palazzo di Città, where a large and brilliant gathering of citizens and ladies awaited him, and where he spent the day dancing. The dances were partly comic, partly Moorish* and dancers and singers were dressed in red damask, covered with gold sequins that jingled with every move.” “...and perhaps the only story of another chronicler remains true and characteristic, who narrates that in that night...after hearing the news, Cesare Borgia continued to dance with the utmost imperturbability.” *In the 15th century, the moresca (moorish) is the most-often mentioned dance type in literature. In its early manifestation it appears in two forms: as a solo dance, and as a couple. [...]we know that during the eight hundred years of Moorish ocupation of Spain, there was a constant flow of peoples through southern Spain from the Middle East and Africa. Christian courts hired Moorish musicians and dancers to perform alongside the local troubadours, who liked and adopted Moorish ways. These contacts resulted in a significant Oriental influence in the dances of Andalucía in southern Spain. In addition, the Moors introduced the idea of mixed social dancing, though it was some time before the Spanish adopted the idea. Flamenco originated in Andalucía as a type of plaintive song of the gypsies who migrated to that region around the fifteen century. It is unclear who invented the dances known collectively as flamenco. Characteristics of flamenco that may be found to one degree or another in the Creole dances of the New World include rhythmic hand clapping and shouts by spectators (jaleo), finger snapping (pitos), rhythmic heel stamping, and expert footwork. In the time of Ferdinand and Isabella, dance was incorporated into autos sacramentales created to bring the liturgy alive for Spain's unschooled faithful." Sources: José Catalán Deus, El Principe del Renacimiento: Vida y Leyenda de César Borgia. G. Sacerdote, Cesare Borgia: La sua vita, La sua famiglia, I suoi tempi. Tradiciones Nuevomexicanas, Mary Caroline Montaño.

[rockislandadultreads]

New in Cookbooks: Deliciously Diverse Cooking

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang, Priya Krishna

The chef of Momofuku cooks at home . . . and that means breaking the rules that chefs, magazines, and everyone else tell you about, so you can get a great dinner done fast.

Being a chef can make you the worst kind of home cook. Either you’re too fussy when dinner just needs to be on the table or, as Momofuku chef Dave Chang will tell you about his early years in the industry, you just . . . never cook at home.

But now, with a family to feed, Dave faces the same challenges as any home cook: how to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. It’s no time for meticulous searing or searching for the perfect medium rare.

This is his guide to the culinary dark arts of substituting, adapting, shortcutting, and sandbagging, like par-cooking chicken in the microwave before showing you seven ways to blast it with flavor in a four-minute stir-fry or a ten-minute stew, because he is as tired as you are of doing things the hard way.

Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia by Mariana Velásquez

A recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional. To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable. Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.

The Simcha Restaurant Cookbook: Over 100 Israeli and Middle Eastern Inspired Recipes by Avi Shemtov

In Hebrew, simcha means “joy and celebration” and Chef Avi Shemtov’s food has been filling diners with these delicious emotions for several years at Simcha, located in Sharon, Massachusetts. Now, with the Simcha Restaurant Cookbook, you can recreate the delectable dishes that honor the traditions of Shemtov’s Turkish-Israeli roots, with contemporary flavor-forward twists: Yemenite fried chicken with labne and smoked potato purée, whole-roasted cauliflower with soom tahini, and ras el hanout pork belly with pickled apple sauce, shakshuka, and octopus salad with green zhug, the traditional Yemenite hot sauce. Brimming with original vibrant photography, Simcha Restaurant Cookbook is an enticing culinary global journey.

Macedonia: The Cookbook: Recipes and Stories from the Balkans by Katerina Nitsou, Oliver FitzGerald (Photographs)

Discover the flavors and traditions of North Macedonia Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations. Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen. With beautiful photography of the food, people, and landscapes of North Macedonia, this cookbook captures the country’s essence and belongs on the kitchen shelf of every food lover.

[merulae]

Do you have any recommendations for when you have to part with someone you’re in love with, due to external circumstances and not because you stopped loving each other?

I hope these help! Some of these are aimed at fully feeling and addressing what you’re feeling, some are a bit more of the it will be okay flavour, and some are for the changes that will occur in you and how to not only weather them but to flourish in them. 

Summer Solstice by Stacie Cassarino

I wanted to see where beauty comes from without you in the world, hauling my heart across sixty acres of northeast meadow, my pockets filling with flowers. Then I remembered, it’s you I miss in the brightness and body of every living name: rattlebox, yarrow, wild vetch.

The Afternoon Sun by C.P. Cavafy, with Mark Doty’s interpretation

For years I didn’t much like the end of this poem; it seemed to shut things down with terrible finality, to focus on the end of the relationship in a way that struck me as blunt and merely hopeless. But now I hear some subtle note of redemption. The poem may end with loss, but its title points toward what is retained, held in the mind: that particular tactile memory of light-warmed sheets and skin. That afternoon sun—now that is forever, too, isn’t it? 

On Some Other Planet You May Be Right by Yehuda Amichai

But we will remember this evening the way swimmers remember the strokes from one summer to the next. “On some other planet you may be right, but not here.”

Not literature, but: Portrait of a Lady on Fire (2019) 

Don’t regret. Remember.

Also not literature, but: the ending scene of Call Me By Your Name (2017) with Visions of Gideon by Sufjan Stevens

I have loved you for the last time Is it a video? Is it a video?

Stanley Plumly 

Love will never let us alone, which is  exactly what it does.

Bluets by Maggie Nelson 

For to wish to forget how much you loved someone—and then, to actually forget—can feel, at times, like the slaughter of a beautiful bird who chose, by nothing short of grace, to make a habitat of your heart.

Vaya, Camarón by Tracy K. Smith

Like a good strong spell. Now You’re all song. Body gone to memory. And guess what? It hurts Harder.

Rain by Jack Gilbert 

Suddenly this defeat. This rain. The blues gone grey  and the browns gone grey and yellow  a terrible amber. In the cold streets your warm body. In whatever room  your warm body.  Among all the people  your absence. The people who are always  not you.

On a New Year’s Eve by June Jordan 

I know all things are dear  that disappear  all things are dear  that disappear

Letter #7 from Letters to a Young Poet by Rainer Maria Rilke

Don't think that the great love which was once granted to you ... has been lost; how can you know whether vast and generous wishes didn't ripen in you at that time, and purposes by which you are still living today? I believe that that love remains so strong and intense in your memory because it was your first deep aloneness and the first inner work that you did on your life. 

In the City of Light by Larry Levis 

This isn’t the whole story. The fact is, I was still in love. ... I said good-bye in an airport & flew west. It happened otherwise. And where I’d held her close to me, My skin felt raw, & flayed. 

Youth by W.S. Merwin

from what we cannot hold the stars are made

[histoireettralala]

Camerone, 30/04/1863

Today, 30 April, is the great celebration day of the French Foreign Legion.

It’s Camerone.

**

As part of the Second French intervention in Mexico, a French army was besieging the city of Puebla. The Legion’s 1st and 2d battalions were in Veracruz.

To support the siege, the French sent a convoy with 3 million francs in gold bullion, siege guns, and sixty wagons of ammunition. The third company of the 1st Battalion was sent to reinforce the convoy.

They had no officer, and Captain Danjou volunteered to command. Then 2d Lieutenants Napoléon Vilain and Clément Maudet volunteered to join him.

On the morning of the 30 April, the 62 légionnaires and 3 officers reached the Hacienda de La Trinidad in Camaron, its 50 meter long walls forming a square, enclosing a two-story ranch house on the north and an open stable on the south, long ago abandoned. They had just settled for coffee when Mexican cavalry was spotted around at 08.00.

Mexican forces were 2000, 800 cavalrymen and 1200 infantrymen.

It took them 10 to 11 hours to kill or capture the Legionnaires. The weather was very hot, they hadn’t eaten or drank of all day. One by one they fell, the Captain around noon, then Lieutenant Vilain who had assumed command, around 14.30. They rejected with contempt each demand for surrender.

To a “You will be needlessly slaughtered”, Danjou had answered, “ We have plenty of ammunition and shall continue to fight.”

In the same spirit, when offered a second chance to surrender, Sergent Vincent Morzycki answered “Merde!” the way Cambronne had once done.

By 17.00 the roof had been burned away, the Legionnaires were down to 12, a third chance was offered and rejected.

By 18:00, with ammunition exhausted, the last of Danjou's men, numbering only five, including Lt. Maudet, desperately mounted a bayonet charge. Two men fell outright, and the rest were surrounded. One of them, Victor Catteau, had leapt in front of Maudet in an effort to protect him, and died in the Mexican barrage. Major Campos ordered the Legionnaires to surrender to which Corporal Phillipe Maine answered, "We will surrender if you leave us our weapons and our equipment. You also have to promise to take care of our wounded lieutenant."

"We refuse nothing to men like you," replied the Mexican officer.

When Campos brought the trio to Milán, he asked, "Is this all of them? Is this all of the men who are left?" Then, in amazement, he exclaimed, "These are not men! They are demons!"

“¡Pero estos no son hombres, son demonios!

The company had fulfilled the mission: the convoy had reached Puebla.

**

The conduct of the Legion, who refused to surrender, led to a certain mystique, and the battle of Camarón became synonymous with bravery and a fight-to-the-death attitude.

When the Legion moved to France, Capitain Danjou's wooden hand was taken to Aubagne, where it remains in the Legion Museum of Memory. The hand is the most cherished artifact in Legion history and the prestige and honor granted to a Legionnaire to carry it on parade in its protective case is among the greatest bestowed on a Legionnaire.

30 April is celebrated as "Camerone Day," an important day for the Legionnaires, when the wooden prosthetic hand of Capitaine Danjou is brought out for display.

Every year, on 30 April, the Mexican government holds annual ceremonies at the memorial site, with political speakers and a parade of various Mexican military units. The village holds a fiesta on the same day. The ceremonies are sometimes attended by representatives of the French military, and the site is also visited by retired veterans of the French Foreign Legion. It is also tradition that any Mexican soldiers passing by the area turn towards the monument and offer a salute.

To this day, the battle of Camerone is hailed as an exemplary example of 'Fidelity to the Mission', which came to form the central myth of the Legion.The 1st Foreign Regiment has the Mexican eagle on its unit badge, and the "Camerone" battle streamer sits on top of their standard.The names of Danjou, Vilain and Maudet are on a plaque on the second-floor wall in the Court of Honor at Les Invalides.

The expression "making Camerone" is still used in the Foreign Legion.

Each April 30, the heroes of this combat are honored in all the regiments and by all the associations of the Legion; on this occasion is read the "official" account of the fight of Camerone. The idea of ​​the “Camerone oath” is there to recall the courage and determination of the legionaries and the respect for the word given accomplished until the supreme sacrifice. Each year since 1906, the inscription of the monument has been read on the front of the troops presenting the arms.

[realmauricioalejo]

you don’t have to say you love me...

☆ — wilmer valderrama, cis male, thirty-nine. hey, did you see MAURICIO ALEJO MARTINEZ’s latest instagram story? he’s been killing it as AN ACTOR over at ALLIANCE STUDIOS though i hear he’s worried about being typecasted into ROM COMS so he’s trying to break into the ACTION GENRE. people on set have praised him for being so PROFESSIONAL + RESOURCEFUL but they’ve also said he can be DISTANT + COMPETITIVE. at least he’s killing it in the industry.

why don’t you tell me you love me, too...

History

Mauricio was never supposed to be a superstar, his family had very humble beginnings. He was born in the poorer area of Medellín, Colombia, the second child to be born to his parents. It was the 80’s and the Colombian telenovela market was booming. One of the biggest studios, Camarón, was exporting novelas to the entirety of Latin America, to great success. Mauricio’s start in the industry was out of chance, his mother worked as a custodian at Camarón and had many friends that let her know all of the gossip and ins and outs of the studio, that way she knew whenever there were open calls. Mauricio was pushed by his mother and partly by his father, to audition, at first he did badly, but eventually the casting directors saw something in him, enough to put him in small roles on some telenovelas, usually playing a son or younger brother who didn’t have many lines.

 Out of the three children, he was the only one who managed to get his foot in the industry, his older brother never liked it, and his younger sister was never cast, despite countless attempts. Mauricio’s early to mid teenage years were spent booking small television roles and commercials that aired all over Colombia, and Latin America. All of the money he made went towards the family, and allowed them to have nicer things and move to a better area. Despite the good that it was providing his family, his siblings resented him, because Mauricio was treated like the golden child, the one that was giving honor to their family name.

His first big role was that of Jenny’s younger brother in Jenny la Fea, when he was 19. He had honed his craft enough at that point to be able to pull of the lovable younger brother, and Colombia began to fall in love with him.

Landing that role is what made his career boom, landing him bigger and better parts, and as he was getting older, he was getting actual romantic parts. As he entered his twenties and began to bulk up, he began landing parts that only leading men ever got. He was shaping up to be a full-blown telenovela hunk, with photoshoots lined up so that girls and women could hang up his pictures worldwide.

Mauricio had enough money at this point in his career, to move his family into a mansion in Colombia, and even moved himself to Mexico, having outgrown the Colombian market. He also paid for his brother’s rehab, and tried to get him the best treatment. He had always been troubled, but whenever Mauricio’s career took off, he always had to contend with familial issues. It was a constant pull in different directions. 

On top of that there was the fact that he was deeply closeted the entire time. From the start Mauricio had known he liked men, something that he knew was unacceptable for the fanbase he was working for. And especially for his family. They had always been deeply religious and instilled in him that he had to be a man, tough and strong, just like the men he portrayed on screen. And being gay was definitely not a strong quality, despite how challenging it was for him.

Being alone in Mexico, trying to make it big in an even larger market was a task for him, but one that he was prepared to take on. He was cast in novelas alongside many of Mexico’s heavy hitters, during this he got especially close to one of his co-stars, Tiago. He and Tiago were viewed as one of the best friendships in the industry, the two played rivals in a telenovela, Rosa, but were close as thieves in real life.

The truth was that he and Tiago had fallen in love, countless hours on a set, long nights in trailers, and hotel rooms, had brought out the truth that they were both smitten by each other. They were inseparable but kept up the façade to everyone that they were just friends, afraid that their careers would end up in flames.

They kept up their charade long after they had wrapped up filming together, and moved on to other telenovela projects, finding time to spend together in secret. Both dated women for the media but knew where their true hearts were.

Mauricio was wrapping up his last telenovela when the worst moment of his life happened, he and Tiago had been photographed kissing during a moment of passion on a balcony of one of Mexico’s most exclusive hotels, and said photograph was being spread across all the tabloids in Latin America.

He and his team had no idea what to do with everything happening. So many of his fans were put off by the reality that their heartthrob could be gay. It was surely going to affect what roles came his way, and it did. His team advised him to deny, deny, deny, and double down on his relationship with Maria, another actress who needed the spotlight. Tiago had already denied it was him in the photos, and cut him off completely, choosing his career over their relationship that had spanned years at that point. Mauricio refused to play into the game, tired of hiding and came out.

His coming out process wasn’t easy, he decided to film a video that he uploaded to the internet, where he explained how his life had been up to that point, making sure to not include Tiago’s name. He was met with mostly negative feedback from his community, his fanbase, and some positives from people that felt he was representing them.

His family wasn’t accepting of it at all, and his parents cut him off completely. They felt Mauricio, the son that had brought them such pride, now just brought them shame. They couldn’t see past what they were taught, and let Mauricio know that if he wanted to be accepted as their son, he needed to choose a better walk of life.

All of this left him practically alone, with his career in shambles, it was truly the darkest period of his life. He felt that almost overnight his life had been flipped upside down, all of the illusions that he’d had of the world were stripped away and he was left standing alone with the reality of what it all was.

With nothing left to do, he moved himself to the US, taking some time to himself to recharge and find his footing. He knew that he had to come up with a new plan for his career, he wasn’t getting any of the offers he used to. None of his old fans wanted to see him as the heartthrob anymore, they didn’t buy it.

 His early thirties were a time of change and planning, he had through the Los Angeles scene, met with filmmakers, some that had heard of his story and they wanted to cast him in a film. It was an indie film about a gay man in love with the ghost haunting his home. Mauricio wasn’t sure how he felt about taking part in it, but he wasn’t getting any other offers, so he took it. The movie went on to be a hit in the indie circuit, debuting to a lot of acclaim, and becoming a cult favorite.

That was enough to then land him a small role television role as a quirky love interest to one of the female protagonists, people were believing him in the role of a straight man again, only this time it was for an entirely different market.

He landed a couple rom-coms, as the latin lover with an accent that wooed the girl, that did well in the box office, making a name for himself in America. His career was starting to gain traction again, after having almost completely died.

After his biggest rom com, he was on the radar of Hollywood execs, enough that he was eyed for the role of Pedro Plume, the Lunar-lord in Champions of the Universe. It was one of Alliance Studios’ biggest projects in their superhero franchise and he knew that if he were to land it, it would solidify him as a star in the American market.

When he was confirmed for the role of Pedro, it was the happiest day of his life. It meant that he had survived everything that he had been through.

Mauricio is still trying to take control of his career, and focus on big action movies, rather than being pigeonholed as the latin lover, but that is proving easier now that he is the Lunar-lord, and has a couple Champions of the Universe movies under his belt.  

Es que a tus labios, no los entiendo.

[easyfoodnetwork]

What to Eat at Costa Rica’s Dazzling Mercado Central

Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso.

Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want 

When navigating Costa Rica, landmarks are your main guide. Though street and house numbers definitely exist, the country has never fully developed a nationwide address system. Instead, you find places according to their proximity to other places: houses that belonged to famous historical figures, government buildings, statues, restaurants, and even trees are all possible reference points. If it’s a well-known spot, it’s bound to be used in an address. And the Mercado Central is the best-known of them all.

Established in 1880 and located in the heart of downtown San José, the Mercado Central is the city’s main market and spans more than an entire block of the Avenida Central. It’s a winding labyrinth of alleys and narrow corridors overcrowded with herbal remedies, flowers, local handicrafts, leather goods, spices and, of course, food.

“People here like to think of it as Costa Rica’s first mall,” says Roberto Campos, the administrator of the Mercado Central. But to describe it as a mall would be underselling its cultural importance. The Mercado’s role in Costa Rican society is vast and nebulous; this is where home remedies, staple recipes, local crafts, and traditions have lived on for more than a hundred years. The building was formally declared a cultural patrimony (a designated place of cultural importance) in 1995.

One of the most enduring parts of the market’s charm are the sodas — small restaurant stalls and cafeterias — many of which have been operating with the same menus for more than a century. These casual eateries are where you can find some of the best traditional Costa Rican cooking from all over the country. But without much in the way of signage, finding the best sodas takes a little work: Ask other customers or vendors and follow the crowds.

In fact, it is said there are two things that will happen to anyone visiting the Mercado, regardless of whether you’re a regular or a first-time customer: you will get lost, and you’ll get distracted. The way the Mercado is organized is the result of organic growth over time rather than careful planning, which might explain why you’ll find a soda selling empanadas next to a jewelry shop, and a flower shop plunked in front of a spice stall. Some of the sodas are easy to spot and others a bit hidden, so it’s best to ask around if you’re looking for something specific. Better yet, explore.

At the time of writing, the COVID-19 regulations issued by the Costa Rican Ministry of Health still require all bars and cantinas to remain closed, including those at the Mercado Central. But the food stalls and other businesses are open as usual, from 6 a.m. to 6 p.m. every day. Some stalls accept cards and dollars, but Costa Rican colones are best. Here, then, is what to seek out for the ultimate taste of the Mercado Central.

Breakfast

The best-known breakfast dish — or possibly any dish — in Costa Rica is the gallo pinto, a magical concoction of rice and beans mixed together until the bean broth is completely absorbed by the rice. A typical gallo pinto breakfast is served with fried plantains, corn tortillas, slices of fresh cheese or a dollop of sour cream, and a protein of some sort: maybe bacon, sausage, a couple of fried eggs, fried cheese, or a steak.

At the Mercado Central, almost every soda offers its own take on the classic. Soda Tapia, a famous diner founded in 1893, serves a gallo pinto with plenty of olores (the Costa Rican version of the sofrito, with onion, cilantro, and sweet bell peppers) and optional sides including fried eggs, fried cheese, and slices of buttered bread.

Soda Tala serves another version of the gallo pinto known as the Talapinto: a thin egg omelet with chives at the base, a hefty portion of pinto, and a couple of slices of fried salchichón (sausage) on top. Natalia Cervantes (known as “Tala”) created the Talapinto at the behest of her customers, and it’s become so popular she’s trademarked the term.

Another popular breakfast dish here is the tortilla con queso or tortilla aliñada. Soda San Martín, founded in 1910, has two versions of this dish: the regular tortilla, which mixes fresh cheese into the white corn masa, and the tortilla rellena, a decadent riff stuffed with copious amounts of aged cheese and served with sour cream.

Gallos and Other Small Bites

A gallo, as defined by Costa Rican food historian Marjorie Ross, is something that can be wrapped up in a corn tortilla. That means just about anything can be a gallo, and virtually everything tastes better as one. One gallo is meant to be an appetizer; a couple make for a satisfying lunch, and you’ll find gallos at virtually every soda in the Mercado. Just pick your favorite filling.

At Soda San Bosco, which is right next to Soda San José, you can have a gallo de chile relleno (fried beef-stuffed peppers served over a couple of corn tortillas) or a gallo de barbudos (green beans, battered and fried). There’s even a gallo de canelón, which is a fried cannelloni filled with minced beef.

Gallos are also the perfect way to enjoy a good picadillo. The mixture of finely minced beef, vegetables, and spices is a requisite at any Costa Rican meal. Try the potato and chorizo version from Soda Flor del Carmen. The earthiness of the achiote, a red-hued spice commonly used throughout Central and South America, accentuates the heat of the chorizo.

The taco de camarón from Soda Flor del Carmen

And then, of course, there’s the almighty empanada, that stuffed-and-fried pocket of white corn masa that’s a ubiquitous street snack throughout Costa Rica, and much of Latin America. Recipes vary by region, and many are represented at the Mercado. The empanadas from Soda Puntarenas are considered some of the best in San José, perfectly spiced and crispy. The empanadas at Soda San Martín are known for their crunchy, herbed masa that goes great with cheese. The ones from Soda Flor del Carmen feature inventive fillings, like the pizza-flavored empanada and potato picadillo.

Lunch and Bigger Plates

Virtually every soda at the Mercado Central has its own twist on the Costa Rican casado, a combo plate of rice, beans, a protein of any kind (usually grilled or breaded chicken, pork chop, steak and onion, or fish) and salad. The formula is basic, but how each soda interprets it is what’s fascinating.

At Soda San José, the casado includes an option of chicken in tomato sauce or breaded fish, served alongside starchy sides including parboiled potatoes and spaghetti. The owner, doña Tere, always asks if you want an additional side of salad or tortillas. Soda Cristal’s casado, on the other hand, includes either breaded chicken or fish with accompaniments like a riff on Russian beet salad, spaghetti, tortilla chips, and picadillo, and a bowl of beef broth called sustancia.

Soda San Martín, which also offers casados, is known for another traditional Costa Rican dish — the olla de carne, a beef-and-vegetable stew boiled for several hours until the meat is soft and flaky. This version comes in three separate bowls: one with clear beef broth, another with meat and vegetables, and a third with plain white rice. You could try each bowl separately, but the idea is to gradually add the rice and vegetables to the broth, mixing them all together.

The caldosa — a type of Costa Rican ceviche served in a bag of Picaritas (a local brand of barbecue-flavored corn chips) — from Marisquería Costa Rica

The Mercado Central is one of the few places that still sells figurines of Nigüenta, a popular character in Costa Rican folklore, which are believed to bring good luck.

The Mercado Central is a point of confluence for many regional cuisines, and few are featured as prominently as the marisquerías, or fish shops, from the Pacific Coast. Seek out the arroz con camarones (stir-fried rice with shrimp) at the Marisquería Costa Rica, fish soup at Marisquería San José, or fried sea bass at Soda Cristal.

Coffee and Dessert

In a country known for incredible brews, a quick stop at Cafetería Central for a cup of coffee is mandatory before leaving the market. Ask for a café chorreado, a pour-over method specific to Costa Rica that uses a wooden stand fitted with a cotton sack in lieu of a paper filter.

For something sweet, La Sorbetera de Lolo Mora offers helado de sorbetera, or artisanal ice cream. “Sorbetera” is the Costa Rican Spanish word for the hand-crank ice cream maker. There’s only one flavor here, but it’s the only one you need: a delicately spiced vanilla ice cream with hints of nutmeg, cinnamon, and clove. It’s been made the same way by the Mora family for more than a century.

But if variety is your thing, try the specialty scoops at Soda Tapia in flavors like cas (a relative of the guava) and soursop, topped with chopped tropical fruits and heaps of cherry gelatin.

Lolo Mora’s famous artisanal ice cream with fruit, gelatin, and wafers

Sofía González is a Costa Rican food, culture, and technology writer living in San José.

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Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso.

Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want 

When navigating Costa Rica, landmarks are your main guide. Though street and house numbers definitely exist, the country has never fully developed a nationwide address system. Instead, you find places according to their proximity to other places: houses that belonged to famous historical figures, government buildings, statues, restaurants, and even trees are all possible reference points. If it’s a well-known spot, it’s bound to be used in an address. And the Mercado Central is the best-known of them all.

Established in 1880 and located in the heart of downtown San José, the Mercado Central is the city’s main market and spans more than an entire block of the Avenida Central. It’s a winding labyrinth of alleys and narrow corridors overcrowded with herbal remedies, flowers, local handicrafts, leather goods, spices and, of course, food.

“People here like to think of it as Costa Rica’s first mall,” says Roberto Campos, the administrator of the Mercado Central. But to describe it as a mall would be underselling its cultural importance. The Mercado’s role in Costa Rican society is vast and nebulous; this is where home remedies, staple recipes, local crafts, and traditions have lived on for more than a hundred years. The building was formally declared a cultural patrimony (a designated place of cultural importance) in 1995.

One of the most enduring parts of the market’s charm are the sodas — small restaurant stalls and cafeterias — many of which have been operating with the same menus for more than a century. These casual eateries are where you can find some of the best traditional Costa Rican cooking from all over the country. But without much in the way of signage, finding the best sodas takes a little work: Ask other customers or vendors and follow the crowds.

In fact, it is said there are two things that will happen to anyone visiting the Mercado, regardless of whether you’re a regular or a first-time customer: you will get lost, and you’ll get distracted. The way the Mercado is organized is the result of organic growth over time rather than careful planning, which might explain why you’ll find a soda selling empanadas next to a jewelry shop, and a flower shop plunked in front of a spice stall. Some of the sodas are easy to spot and others a bit hidden, so it’s best to ask around if you’re looking for something specific. Better yet, explore.

At the time of writing, the COVID-19 regulations issued by the Costa Rican Ministry of Health still require all bars and cantinas to remain closed, including those at the Mercado Central. But the food stalls and other businesses are open as usual, from 6 a.m. to 6 p.m. every day. Some stalls accept cards and dollars, but Costa Rican colones are best. Here, then, is what to seek out for the ultimate taste of the Mercado Central.

Breakfast

The best-known breakfast dish — or possibly any dish — in Costa Rica is the gallo pinto, a magical concoction of rice and beans mixed together until the bean broth is completely absorbed by the rice. A typical gallo pinto breakfast is served with fried plantains, corn tortillas, slices of fresh cheese or a dollop of sour cream, and a protein of some sort: maybe bacon, sausage, a couple of fried eggs, fried cheese, or a steak.

At the Mercado Central, almost every soda offers its own take on the classic. Soda Tapia, a famous diner founded in 1893, serves a gallo pinto with plenty of olores (the Costa Rican version of the sofrito, with onion, cilantro, and sweet bell peppers) and optional sides including fried eggs, fried cheese, and slices of buttered bread.

Soda Tala serves another version of the gallo pinto known as the Talapinto: a thin egg omelet with chives at the base, a hefty portion of pinto, and a couple of slices of fried salchichón (sausage) on top. Natalia Cervantes (known as “Tala”) created the Talapinto at the behest of her customers, and it’s become so popular she’s trademarked the term.

Another popular breakfast dish here is the tortilla con queso or tortilla aliñada. Soda San Martín, founded in 1910, has two versions of this dish: the regular tortilla, which mixes fresh cheese into the white corn masa, and the tortilla rellena, a decadent riff stuffed with copious amounts of aged cheese and served with sour cream.

Gallos and Other Small Bites

A gallo, as defined by Costa Rican food historian Marjorie Ross, is something that can be wrapped up in a corn tortilla. That means just about anything can be a gallo, and virtually everything tastes better as one. One gallo is meant to be an appetizer; a couple make for a satisfying lunch, and you’ll find gallos at virtually every soda in the Mercado. Just pick your favorite filling.

At Soda San Bosco, which is right next to Soda San José, you can have a gallo de chile relleno (fried beef-stuffed peppers served over a couple of corn tortillas) or a gallo de barbudos (green beans, battered and fried). There’s even a gallo de canelón, which is a fried cannelloni filled with minced beef.

Gallos are also the perfect way to enjoy a good picadillo. The mixture of finely minced beef, vegetables, and spices is a requisite at any Costa Rican meal. Try the potato and chorizo version from Soda Flor del Carmen. The earthiness of the achiote, a red-hued spice commonly used throughout Central and South America, accentuates the heat of the chorizo.

The taco de camarón from Soda Flor del Carmen

And then, of course, there’s the almighty empanada, that stuffed-and-fried pocket of white corn masa that’s a ubiquitous street snack throughout Costa Rica, and much of Latin America. Recipes vary by region, and many are represented at the Mercado. The empanadas from Soda Puntarenas are considered some of the best in San José, perfectly spiced and crispy. The empanadas at Soda San Martín are known for their crunchy, herbed masa that goes great with cheese. The ones from Soda Flor del Carmen feature inventive fillings, like the pizza-flavored empanada and potato picadillo.

Lunch and Bigger Plates

Virtually every soda at the Mercado Central has its own twist on the Costa Rican casado, a combo plate of rice, beans, a protein of any kind (usually grilled or breaded chicken, pork chop, steak and onion, or fish) and salad. The formula is basic, but how each soda interprets it is what’s fascinating.

At Soda San José, the casado includes an option of chicken in tomato sauce or breaded fish, served alongside starchy sides including parboiled potatoes and spaghetti. The owner, doña Tere, always asks if you want an additional side of salad or tortillas. Soda Cristal’s casado, on the other hand, includes either breaded chicken or fish with accompaniments like a riff on Russian beet salad, spaghetti, tortilla chips, and picadillo, and a bowl of beef broth called sustancia.

Soda San Martín, which also offers casados, is known for another traditional Costa Rican dish — the olla de carne, a beef-and-vegetable stew boiled for several hours until the meat is soft and flaky. This version comes in three separate bowls: one with clear beef broth, another with meat and vegetables, and a third with plain white rice. You could try each bowl separately, but the idea is to gradually add the rice and vegetables to the broth, mixing them all together.

The caldosa — a type of Costa Rican ceviche served in a bag of Picaritas (a local brand of barbecue-flavored corn chips) — from Marisquería Costa Rica

The Mercado Central is one of the few places that still sells figurines of Nigüenta, a popular character in Costa Rican folklore, which are believed to bring good luck.

The Mercado Central is a point of confluence for many regional cuisines, and few are featured as prominently as the marisquerías, or fish shops, from the Pacific Coast. Seek out the arroz con camarones (stir-fried rice with shrimp) at the Marisquería Costa Rica, fish soup at Marisquería San José, or fried sea bass at Soda Cristal.

Coffee and Dessert

In a country known for incredible brews, a quick stop at Cafetería Central for a cup of coffee is mandatory before leaving the market. Ask for a café chorreado, a pour-over method specific to Costa Rica that uses a wooden stand fitted with a cotton sack in lieu of a paper filter.

For something sweet, La Sorbetera de Lolo Mora offers helado de sorbetera, or artisanal ice cream. “Sorbetera” is the Costa Rican Spanish word for the hand-crank ice cream maker. There’s only one flavor here, but it’s the only one you need: a delicately spiced vanilla ice cream with hints of nutmeg, cinnamon, and clove. It’s been made the same way by the Mora family for more than a century.

But if variety is your thing, try the specialty scoops at Soda Tapia in flavors like cas (a relative of the guava) and soursop, topped with chopped tropical fruits and heaps of cherry gelatin.

Lolo Mora’s famous artisanal ice cream with fruit, gelatin, and wafers

Sofía González is a Costa Rican food, culture, and technology writer living in San José.

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[lvlsrvryhigh]

LVLSRVRYHI-046: KALI

Introductions first. For anyone who doesn't know, who are you and where are you from? I'm Kali and I do stuff.

What music did you grow up listening to? Mostly rap. My mind blew up when I started to listen to 90s stuff. Nowadays rap is still my fav genre.

From your track on Fair Play's 'Remain' compilation to those you host on your Soundcloud, I've found there's often a uniquely unpredictable nature to the music or compositions you put your name to, tracks that resist easy definitions and metamorphose through a number of forms across a few minutes - how do you go about composing them? What are your most common starting points? Everything I do sounds like a dead decaying animal in the middle of the snow or something like that idk, it's difficult to describe music with words so I prefer to do it with images or moments.

I have no rules or any specific method while I'm creating, everything comes and goes.

Are there any influences outside of music that you pull from in your work? When I'm at my grandparent's village I feel very inspired. Last summer I spent a month there and I did a lot of stuff. It's a very small village in the middle of nowhere full of beautiful animals, mountains and honest people.

You're a part of Nova Era alongside Eterna, DLB, and $DVORE, a collective through which you've put on a few parties and incubated a handful of releases in recent months. It'd be good to get an idea of how that got started and where the name came from - is there an "old era" that you're casting yourselves against? We started this because we want to have fun doing what we like: music, parties, videos. The name comes from one of $DVORE's songs, he's our spirit animal. Nova Era is a place where the only rule is love, that's all. We are not a reaction against old era people, our only impulse is to do what thrills us.

You also curate Club Marabú parties as members of the label Drakis Discs out of Barcelona, where you've hosted people like Creamcake / NUXXE's coucou chloe and, this month, NAAFI's Zakmatic. The first thing to note about those headliners is the musical axes they tend to pivot around - those on the experimental fringes - and the second would be that none of them are themselves based in Spain. So I wanted to ask what you were looking to bring to the local scene in Barcelona in terms of your parties? We are always mixing local artists with others from other places. The great thing about that is that at the end the line-up is very eclectic and unpredictable because you mix artists that perhaps they would never have met or even listened to each other.

Where and how did you record this mix? Is there a particular concept or narrative behind it? I did it in my room. This mix is made with lots of new music I recently discovered on soundcloud mixed with some songs I always wanted to put in a mix like 'Camarón De la Isla’ or Honest cover by IceJJFish.

What else have you got coming up this year? New music with friends around the world and other stuff like videos, designs, etc.

If you had to pick something for people to listen to immediately after this mix what would it be?

[wineanddinosaur]

Everything That’s Worth Drinking in Mexico City, According to Limantour’s Simón Alberti

Simón Alberti epitomizes hospitality. One of Mexico’s top bartenders, his warmth and enthusiasm (not to mention skill) behind the stick at Mexico City’s Licorería Limantour earned the Roma Norte destination countless accolades.

Limantour and its team are “constantly evolving, constantly researching, constantly innovating the Mexican cocktail scene,” he says. It’s no wonder it was on the World’s 50 Best Bars list three years running

Born in Venezuela, Alberti arrived in Mexico City by way of Buenos Aires in 2016. He recently left daily operations at Limantour to work with Mezcal Ojo de Tigre, but found time to give VinePair an inside tour — and advice on how to order mezcal in a Mexico City bar.

Credit: facebook.com/simon.alberti

Here’s everything that’s worth drinking, eating, and doing in Mexico City, according to Alberti himself. “¡Salud!”

Drinking

Kaito

“Kaito is the ‘go to’ bar for industry professionals. It is an izakaya in the Colonia del Valle neighborhood, so kind of far away from the ‘main’ cocktail scene, which makes it even more interesting. When you get there, everyone is super friendly, the food is great, cocktails are awesome, they throw the best parties, and host best guest bartending shifts… It’s so fun! Luis Miguel all around! Order the Maneki cocktail, and be sure to try the ramen before checking out the karaoke room.” Location.

Baltra Bar

“Baltra is this dimly lit, cozy and comfy small bar in Condesa. Service is very cool here, and the cocktails are super tasty with a minimalistic, simple concept. Dani, the head bartender, is the best host you’ll ever come across in this city. Don’t miss out on the Regal Highball — I know this cocktail is about to [leave] the menu, but don’t worry, you can still order it off-menu. Dani says so.” Location.

Fifty Mils

“Fifty Mils is the bar at the Four Seasons Hotel in Mexico City. Right now, it’s ranked 45th in the World’s 50 Best bars. And it IS one of the world’s 50 best bars! From the moment you walk the long hallway that leads to the bar, everyone makes you feel like you’re unique, like you’re royalty. When you get to the bar, the bartender greets you very graciously, with that kindness and hospitality that Mexicans have very naturally… Cocktails, creativity and experiences are out of this world in this bar. Try the Bugs Bunny cocktail, or go for the Bartender’s Recommendation.” Location.

Credit: Fiftymils.com

Bósforo

“Bósforo is this small, dark mezcaleria downtown. If you’re looking for the best mezcals in town, you can find them here. The service isn’t great (it’s actually kind of rude) and it can get crowded quickly, and downtown after dark isn’t the best place to hang out. So…go early. When there’s not that many people around, the staff is more hospitable. You can chat and get the mezcal and the experience you’re looking for. Mezcals are poured in 1-ounce shot glasses, in order for you to spend less and try more (and not get so wasted)!

Here’s a general guide as to how to order the right mezcal for you, and not spend 30 USD for a shot of mezcal. First, be very kind. Second, start with an Espadín if you’re not familiar with mezcal. You can always ask if they have a favorite Espadín from Oaxaca, or which is their newest Espadín on the menu. That should get you started. Then, you can go deeper into mezcal. Try Cupreata (from Guerrero), Tobalá (Puebla or Oaxaca), Tepextate (any), Jabalí (any), and finally Pechuga. (Any Pechuga will do, and they’re quite expensive in comparison to other mezcals).” Location.

Casa Franca

“Casa Franca is this old house in the beautiful, romantic neighborhood of La Roma. It is an antique house, dating probably back to the beginning of the 20th century. It has been fully furnished with long comfy couches and carpets, just so you can get comfortable enough to experience the live jazz/blues band playing that night. The atmosphere is completely intimate and the cocktails are cool, but the music and ambiance are everything in this place. This is totally a date night kind of bar. Order the Naked and Famous cocktail.” Location.

Limantour

“Limantour is very interesting because it is a high volume bar that has… a deep concept of what Mexico should taste like in a cocktail, without detaching from people. People understand Limantour, and like it… You can visit Limantour and have a great experience without necessarily being a connoisseur of the cocktail industry.

“The drinking experience at Limantour is different because ambience is different. There’s such a fun energy around. It’s like the vibrant city, the culinary expressions, the colors in Mexico City’s streets and the Mexican natural-born hospitality all come together and make sense when you’re having a cocktail at Limantour… And the always relaxed and friendly service is what I think keeps Limantour among the best bars in the world today.” Location.

Credit: Facebook.com/limantourmx

Eating

Huset

“A super-fresh-food concept. Everything they cook arrives the very same day in the morning, and they get to work very quickly to get a fully prepared, fresh dish to your table in the middle of this naturally lit garden in an old colonial house in the La Roma neighborhood. Also — and I can’t stress this enough — they make their own bread every morning. So delicious! I would recommend the gnocchi con crema de limón, hongos y parmesano. WITH the homemade bread. Order freakin’ extra of it.” Location.

La Docena

“You can find this restaurant in Mexico City in a couple of different neighborhoods, but it’s originally from Guadalajara, a city known for its unique cuisine and for being the land of tequila. La Docena has incredible Mexican cuisine with different types of dishes, specializing in seafood. Actually, it is the best place in town to try Baja Kumos, a species of Kumamoto oyster that grows in Baja California, Mexico. The flavor of the Baja Kumos is intensely briny, and the salinity gives way to signature creamy, cucumber notes. It’s faintly metallic on the finish.” Location.

Comedor de los Milagros

“This is a very fun place in La Roma, with everything you want to eat and try from Latin America, all under the same roof. You have different types of cuisine, ranging from Argentina all the way up to Mexico, with styles like Uruguayan, Venezuelan, and Colombian being my personal favorites. It is definitely a great place to come watch a game, grab some beers with friends, or try their excellent food and cocktails. Opt for the arepas (either the Pelúa or Reina Pepiada). Also, try some empanadas uruguayas.” Location.

Carmela y Sal

“Chef Gaby Ruiz runs this new bad boy in town… They have revisited versions of many traditional Mexican dishes, and they have a special touch for whatever seafood they get their hands on. It’s very, very busy, so you should always try to make a reservation for Carmela y Sal. They have very high-end cocktails and a wide variety of wines; to eat, try the tiradito de pulpo y camarón or ceviche. Location.

Credit: Facebook.com/carmelaysal

Street Food

“And last but not least… street food! Mexico is all about street food. The food is so good, and with little money you can get the royal treatment at lunchtime. There are many places famous in the city (street food-wise), and everyone you come across will tell you that they know THE best place. I will recommend a very good, easy-to-find, delicious place you should try. You should definitely go to the corner of Álvaro Obregón e Insurgentes in La Roma and eat until your pants won’t fit anymore.

“Also, try one of the many local markets, such as Medellín or San Juan to try different dishes and immerse yourself in the whole market extravaganza experience that is one of a kind. As a disclaimer, of course there can be some sanitary issues concerning street food, so please consider them if you’re not used to this. Tacos carnitas are a must-try (either pierna or lomo) and make sure to try all the sauces.” Location.

Sleeping

Four Seasons Hotel Mexico City and Las Alcobas

“So, I haven’t stayed in these hotels, so I couldn’t tell you firsthand what service and everything is like in the rooms. But, I’ve visited both several times, and well, they’re both beautiful. Las Alcobas is a super-modern and stylish boutique hotel overlooking the neighborhood of Polanco. The Four Seasons is one of the best hotels in the city because of their high international standards, their support to Mexican food (their restaurant Zanaya has one of the best chefs in town). I have a close bond to this hotel because the Fifty Mils is there, and I hang there a LOT. Location and location.

Credit: Fourseasons.com

Extracurriculars

Coyoacán

“I love Coyoacán. It has this small-town vibe, though it’s well inside the city. It’s like a different universe. On the weekends, there’s always a party, a celebration, or some cultural event to attend; the food is great, both in the markets or if you prefer going to restaurants. My favorite place in Coyoacán is definitely the Cineteca Nacional, which is the National Cinema center. The building is awesome; walk around, lay on the grass, buy geek cinema paraphernalia and then hop into a movie.” Location.

Roma/Condesa Neighborhoods

“Roma and Condesa are totally walking neighborhoods. Wanna know what’s good? Don’t Yelp, just grab your coat and take a walk. Coffee places, restaurants, bars, architecture, people, crazy shops emerging from every corner…you name it, it’s there.” Location.

Chapultepec

“Chapultepec is this big park right in the center of the city. It’s the best place to chill during the weekend and maybe get to know some Mexican traditions. Order a Michelada or a Clamato and sit around the lake. Or visit the museums inside the park (Modern Arts, Tamayo, Castillo de Chapultepec, and Anthropology).” Location.

The post Everything That’s Worth Drinking in Mexico City, According to Limantour’s Simón Alberti appeared first on VinePair.

source https://vinepair.com/articles/bartography-mexico-city-simon-alberti/

[skillfullymadesailor-blog]

Mazatlan and its beaches full of life

There is no doubt that the city of Mazatlan stands out for its high quality of services, its tourist sites and the natural wealth it possesses, but above all it stands out for the beauty of its beaches. In each one of them, it protects a unique touch that makes them the perfect place to visit at any time, so one of the flights to Mazatlan can be turned into an exclusive tour for its beaches.

Olas Altas Beach

This incredible beach lives up to its name by its great waves that burst in its beautiful sand, this is one of the most attractive beaches of old Mazatlan, so many swimmers have great respect and are very careful when swimming in it. On the other side, this beach is a paradise for surfers; here it is basic to rest while enjoying some delicious drinks while watching the intrepid surfers dominating the waves. There is a very particular natural phenomenon that occurs in this beach as its sands change place depending on the time of year, sometimes the sand is at the north end of it and six months later, it is on the south side.

Los Pinos Beach

A picturesque and very small beach located just next to Casa del Marino by Paseo Clausen, is the favorite of Mazatlecan families and surfers, it gives a sensational contrast as its waters are very calm in the close to the beach, but a little out to sea the waves are simply phenomenal.

North Beach

This beach is usually full of people on holidays, lovers of sun and sea baths find in it a great territory to enjoy their surroundings. On certain days, the tide is very calm, but in others, it can be a bit rough, very early in the southern part or known as the fishermen's area you can see the boatmen who come with their precious cargo of fresh fish. Many people from the place buy fresh fish in this place to prepare great delicacies in their establishments.

Gaviotas and Camarón Beach

They are known as the most beautiful beaches in the world, their beautiful colors testify to the beauty of the beaches of Mazatlan by its crystalline sands, the gentle waves, and some sunsets that will steal your breath and give the Golden Zone meaning. They are located the best hotels and restaurants in Mazatlan and is an ideal place for sunbathe or practice volleyball, bathed by blue waters of moderate waves.

Piedra Island

In catamaran or in small boats you can cross this area of practically virgin beaches, they are the perfect place for a contact with nature taking long walks, admiring the beach, surrounded by palm trees and the atmosphere of the mangroves, as well as swimming and appreciating the immensity of the Pacific Ocean.

Don´t stay with the desire to know these wonderful beaches on your next flights to Mazatlan, give yourself the opportunity to be amazed with the beauty of each of them and become a fan of this great place.