Heavenly pleasure - Me and my girlfriend stayed at the Fairmount Hotel in Vancouver downtown. I have to admit that Vancouver is a beautiful city with lots of places to visit, but there is that one place that stands out for real: La Casita. We were wandering around Gastown and decided to have a lunch there. We were pleasantly surprised about La Casita: Mexican vibe in the heart of Vancouver. We had lunch specials, tacos and margaritas. The best Mexican food you can ever imagine! I totally recommend La Casita. Arriba! (I don’t know what it means, but it sounds cool .. haha)
Source: UrbanSpoon
Thursday, June 28, 2012
Casita Caesar in Gastown at La Casita
Casita Caesar $6 – double $8
finlandia vodka with the works
A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.
It was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink, but remains virtually unknown outside Canada. It is claimed that over 350 million Caesars are consumed in Canada annually, and it has inspired numerous variants.
Example of casita caesar at La Casita Gastown:
finlandia vodka with the works
A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.
It was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink, but remains virtually unknown outside Canada. It is claimed that over 350 million Caesars are consumed in Canada annually, and it has inspired numerous variants.
Example of casita caesar at La Casita Gastown:
Top Shelf Margarita in Gastown at La Casita
Top Shelf Margarita $10 – double $16
hornitos tequila & grand marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (70 Proof in UK, 80 Proof in US). It is produced in several varieties, most of which can be consumed “neat” as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and “crêpes au Grand Marnier”. César Ritz reportedly came up with the name “Grand Marnier” for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris.
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexico has claimed the exclusive international right to the word “tequila”, threatening legal actions against manufacturers of distilled blue agave spirits in other countries.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).
Example of top shelf margarita at La Casita Gastown:
hornitos tequila & grand marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (70 Proof in UK, 80 Proof in US). It is produced in several varieties, most of which can be consumed “neat” as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and “crêpes au Grand Marnier”. César Ritz reportedly came up with the name “Grand Marnier” for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris.
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexico has claimed the exclusive international right to the word “tequila”, threatening legal actions against manufacturers of distilled blue agave spirits in other countries.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).
Example of top shelf margarita at La Casita Gastown:
Chimichangas in Gastown at La Casita
Chimichangas small $12 – large $16.5 – solo $7
crispy burrito with beans & cheese with choice of: beef, chicken, chorizo, or mushroom & onion
Chimichanga, also known as chivichanga or chimmy chonga is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burritos, with cheese sauce, guacamole, and tomato.
A burrito, or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. (In contrast, a taco is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open.) The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since the Roman times.
Example of chimichangas at La Casita Gastown:
crispy burrito with beans & cheese with choice of: beef, chicken, chorizo, or mushroom & onion
Chimichanga, also known as chivichanga or chimmy chonga is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burritos, with cheese sauce, guacamole, and tomato.
A burrito, or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. (In contrast, a taco is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open.) The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since the Roman times.
Example of chimichangas at La Casita Gastown:
Wednesday, June 27, 2012
Texas Nachos in Gastown at La Casita
Texas Nachos $9.5
beef & bean salsa, cheese, & veggies on fresh corn tortilla chips add beef or chicken $4.5
Nachos are a popular food based on nixtamalized corn, of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In Mexico, they are rather called totopos. In their simplest form, nachos are tortilla chips (totopos) covered in nacho cheese or shredded cheese and/or salsa. Sometimes French fries, potato chips or popcorn is used instead of tortilla chips. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.
Example of texas nachos at La Casita Gastown:
beef & bean salsa, cheese, & veggies on fresh corn tortilla chips add beef or chicken $4.5
Nachos are a popular food based on nixtamalized corn, of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In Mexico, they are rather called totopos. In their simplest form, nachos are tortilla chips (totopos) covered in nacho cheese or shredded cheese and/or salsa. Sometimes French fries, potato chips or popcorn is used instead of tortilla chips. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.
Example of texas nachos at La Casita Gastown:
Chipotle Prawns in Gastown at La Casita
Chipotle Prawns $9
prawns grilled in butter, garlic, & our special chipotle sauce
A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli meaning “smoked chili pepper” is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the upper nations of North America, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Prawns are decapod crustaceans of the suborder Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian. They differ from other, similar crustaceans, such as Caridea (shrimp) and Stenopodidea (boxer shrimp) by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over 330 millimetres (13 in) and a mass of 450 grams (1.0 lb), and are widely fished and farmed for human consumption.
Example of chipotle prawns at La Casita Gastown:
prawns grilled in butter, garlic, & our special chipotle sauce
A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli meaning “smoked chili pepper” is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the upper nations of North America, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Prawns are decapod crustaceans of the suborder Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian. They differ from other, similar crustaceans, such as Caridea (shrimp) and Stenopodidea (boxer shrimp) by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over 330 millimetres (13 in) and a mass of 450 grams (1.0 lb), and are widely fished and farmed for human consumption.
Example of chipotle prawns at La Casita Gastown:
Review on La Casita Gastown by Lenise Fitzpatrick
Service was excellent. Beans were perfect, not watery or dry. Lots of hot sauces to add to your plate. Lots of cheese added to the meal, no skimping. Authentic Mexican dishes with enough food on one plate for two people. I loved the veggie salsa. I would go again.
Source: Google Plus
Source: Google Plus
Review on La Casita Gastown by Stephanie T.
The food here is close to authentic and reminds me of when I traveled to southern California and was eating Mexican almost everyday. I continue to go back here because the portion sizes are good and prices are reasonable. I met the manager and he is from Mexico and helps to regulate the quality of the food - it shows. The drinks are tasty and the staff is friendly.
Source: Yelp.ca
Source: Yelp.ca
Tuesday, June 26, 2012
Chiles Rellenos Meal in Gastown at La Casita
Chiles Rellenos Meal $17 – Solo $10
poblano pepper stuffed with cheese and baked in salsa
The chile relleno, literally “stuffed chile”, is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its earliest incarnations, it was described as a “green chile pepper stuffed with minced meat and coated with eggs”. In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary. There are versions in Mexico using rehydrated dry chiles such as anchos or pasillas.
The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
Example of chiles rellenos meal at La Casita Gastown:
poblano pepper stuffed with cheese and baked in salsa
The chile relleno, literally “stuffed chile”, is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its earliest incarnations, it was described as a “green chile pepper stuffed with minced meat and coated with eggs”. In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary. There are versions in Mexico using rehydrated dry chiles such as anchos or pasillas.
The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
Example of chiles rellenos meal at La Casita Gastown:
Black Bean Soup in Gastown at La Casita
Black Bean Soup $4.5
chips, salsa mexicana & sour cream
The small, shiny black turtle bean is especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. It is often called simply the black bean (frijol negro, zaragoza, poroto negro, caraota o habichuela negra in Spanish, and feijao preto in Portuguese), although this can cause confusion with other black beans.
The black turtle bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, is a must-have in the typical gallo pinto of Costa Rica, is a fundamental part of pabellón criollo in Venezuela, and is served in almost all of Latin America, as well as many Hispanic enclaves in the United States. In the Dominican Republic Cuisine, it is also used for a variation of the Moros y Cristianos simply called Moro de Habichuelas Negras. The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice.
It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes (aforementioned gallo pinto, for example.
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme. Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisques are made from pureed shellfish or vegetables thickened with cream; cream soups may be thickened with bechamel sauce; and veloutes are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Example of black bean soup at La Casita Gastown:
chips, salsa mexicana & sour cream
The small, shiny black turtle bean is especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. It is often called simply the black bean (frijol negro, zaragoza, poroto negro, caraota o habichuela negra in Spanish, and feijao preto in Portuguese), although this can cause confusion with other black beans.
The black turtle bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, is a must-have in the typical gallo pinto of Costa Rica, is a fundamental part of pabellón criollo in Venezuela, and is served in almost all of Latin America, as well as many Hispanic enclaves in the United States. In the Dominican Republic Cuisine, it is also used for a variation of the Moros y Cristianos simply called Moro de Habichuelas Negras. The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice.
It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes (aforementioned gallo pinto, for example.
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme. Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisques are made from pureed shellfish or vegetables thickened with cream; cream soups may be thickened with bechamel sauce; and veloutes are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Example of black bean soup at La Casita Gastown:
Win Whitecaps FC tickets and dinner at La Casita Gastown
Rules:
1) post a photo of you on La Casita Contests page with the La Casita Gastown sign in the background:
http://www.facebook.com/LaCasitaContests
2) ask your friends to like the photo;
3) photo with the most likes gets the prize
4) deadline July 31, 2012
Here are a few examples:
1) post a photo of you on La Casita Contests page with the La Casita Gastown sign in the background:
http://www.facebook.com/LaCasitaContests
2) ask your friends to like the photo;
3) photo with the most likes gets the prize
4) deadline July 31, 2012
Here are a few examples:
Monday, June 25, 2012
Mexican and Local Beer in Gastown at La Casita
La Casita Gastown offers large variety of beer from Mexico and Canada at $6
Alhambra
Corona
Dos Equis Amber
Dos Equis
Negra Modelo
Okanagan Spring 1516
Pacifico
Sol
Alhambra
Corona
Dos Equis Amber
Dos Equis
Negra Modelo
Okanagan Spring 1516
Pacifico
Sol
Combinacione #8
Combo #8 $19
2 Mix Veggie Suiza Enchiladas, 1 Mix Pepper ‘n Crema Taco & 1 Mushroom Chimichanga with Rice & Beans
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety.
Chimichanga, also known as chivichanga or chimmy chonga is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burritos, with cheese sauce, guacamole, and tomato.
Example of combo number 8 at La Casita Gastown:
2 Mix Veggie Suiza Enchiladas, 1 Mix Pepper ‘n Crema Taco & 1 Mushroom Chimichanga with Rice & Beans
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety.
Chimichanga, also known as chivichanga or chimmy chonga is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burritos, with cheese sauce, guacamole, and tomato.
Example of combo number 8 at La Casita Gastown:
Salad with chicken fajita in Gastown
La Casita 1/2 size $5 – Full $7
romaine, cucumber, tomato, olives, crispy tortillas, & feta cheese
**roasted poblano pepper & red onion vinaigrette**
add chipotle prawns, chichen, or beef fajita $5
A fajita is a term found in the Mexican cuisine commonly referring to any grilled meat served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and peppers.
Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a tall head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat. The name cos lettuce derives from the Greek island of Kos, where it originated. The day of 22 Germinal in the French Republican Calendar is dedicated to this lettuce.
Tortilla means “little torta” or “little cake” in Spanish; the Spanish word applies to several different foods eaten in various Spanish-speaking countries. The Spanish word is used in English for a more restricted range of foods, mainly a potato-based omelette originating in Spain, and for a flatbread made from corn or wheat originally made by Mesoamerican peoples.
Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”) and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
Example of salad with chicken fajita at La Casita Gastown:
romaine, cucumber, tomato, olives, crispy tortillas, & feta cheese
**roasted poblano pepper & red onion vinaigrette**
add chipotle prawns, chichen, or beef fajita $5
A fajita is a term found in the Mexican cuisine commonly referring to any grilled meat served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and peppers.
Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a tall head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat. The name cos lettuce derives from the Greek island of Kos, where it originated. The day of 22 Germinal in the French Republican Calendar is dedicated to this lettuce.
Tortilla means “little torta” or “little cake” in Spanish; the Spanish word applies to several different foods eaten in various Spanish-speaking countries. The Spanish word is used in English for a more restricted range of foods, mainly a potato-based omelette originating in Spain, and for a flatbread made from corn or wheat originally made by Mesoamerican peoples.
Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”) and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
Example of salad with chicken fajita at La Casita Gastown:
Friday, June 22, 2012
Subscribe to:
Posts (Atom)