Spanish Paella on Saturday evenings with gypsy guitar/violin music. Reservations encouraged.
Papas arrugas.... Salted potatoes cooked in the oven. Serve with a hot sauce called mojo picon. Typical from Canary Islands, Spain.
Cuban Paella | A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it!
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta) - This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana, as documented by David Rosengarten in "The Art of Paella", usually contains rabbit, snails, and chicken.
Mexican Chili in a Tostada Bowl
This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. I love adding sour cream, cheese, avacadoes, and tortilla chips… the nice thing about this chili is you can be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you’d like!
Provencial Bouillabaisse has humble origins. It is one among many Mediterranean fisherman's stews.
La bolognesa es una salsa comunmente usada para acompañar pastas.