Hugo's Restaurant Style

Within the first few paragraphs of this section Arellano not only describes the setting of his work he also jumps right into the main topic that he will be discussing, Mexican food. Arellano coming from Hispanic heritage himself grew up eating and loving Mexican food. So when he traveled to South Dakota in the middle of the United States, he was greatly surprised to find out that google maps found four Mexican restaurants in one city. But he was even more surprised to find how many locals enjoyed these restaurants and how Americanized the food was. He described his astonishment when he tried his first Potato Oles from fast food giant Taco Johns. They were “Stuffed into a breakfast burrito, nacho cheese sauce slowing oozing out from the bottom of the flour tortilla. There is nothing remotely Mexican about Potato Oles-not even the quasi-Spanish name.” And it's with this creative and insightful description that we learn that the author really knows his stuff when it comes to true Mexican cuisine.

Everything was neatly shelved, clean, and green to a degree of perfection. The central theme of this list revolved around a fry bread taco recipe given to me by my coworker at Martyrs’, and whenever Jose was willing to share a recipe with me, I fanatically logged the Hispanic delight within my digital notebook to ensure that I could pull it up where I went. Since, I was starving I wasn’t paying much attention to the prices, and the ingredients were pretty basic; onions, tomatoes, beef brisket, beef stock, garlic, bay leaf, oregano, paprika, limes, Munster cheese, and crema. Once I had gathered all the items for my quest, I decided to pick some nonessentials to snack on throughout the month; granola, avocados, bananas, apples, carrots, and some

It was early in the morning as Lillian and I got ready for our first day of our perplexing espacade to fulfill my grandfather's request. The artistic golden sun got up like a baby and began painting the eerie, dark and black sky into a bright blue one. The first task we started to do was go visit the cafe built under this aesthetic tower hotel. For both of us, I ordered a “Ful Medames” meal consisting the following: richly flavored beans accompanied by a colorful array of side consisting of smoky grilled flatbreads, creamy tahini sauce with a lemony kick, hard boiled eggs for sustenance, and refreshing chopped tomato and cucumber salads. Honestly, this meal was not so bad as I thought (if you’re wondering why, the most cultural food in this

After discovering remarkable knick-knacks within a few other small shops, I met up with other travelers from my journey and embarked towards a local eatery to eat lunch. I quickly ordered a lemonade to begin the meal with and then began to read the lengthy menu. The offerings of the restaurant were much different from what I was accustomed to at home. Exquisite dishes I had never heard of were listed one after the other in a six-page book. While most restaurants I had visited had a staple item, such as steak or chicken, this restaurant had a variety of options for a variety of different entrees. Overwhelmed by the possibilities, I asked out server for a recommendation to which she responded that the lemon-pepper chicken was a favorite of the locals. Although apprehensive, I happily agreed to order the lemon-pepper chicken and was pleasantly surprised at the presentation, taste, and quality of the dish. The dish was presented with the chicken on one side of the plate, and the bed of orzo pasta laid across from the chicken breast in an arc-like shape. The chicken was extremely moist and seeped with flavor. I ate slowly, savoring every bite while also anxiously waiting another. The chicken was accompanied by a side dish made up of orzo and a blend of spices that I was sure I could not order anywhere else on Earth. Like the chicken, the orzo blend was seasoned and

Shaw's Restaurant is best known for the wide variety of meats that are grilled over a large barbecue in the middle of the restaurant. The tri-tip is raved about as well as the huge portions that make every meal a great value. The entertainment value of watching the meats cook on the fire pit would be worth it alone, but the food itself takes it over the top. The full-service bar offers plenty to enjoy with the meal including the very temping Cadillac margarita. Be prepared for plenty of sides, including a huge baked potato, that ensures leaving Shaw's Restaurant hungry is impossible.

Last winter I volunteered at a respite care center for children and adults with disabilities, the center enables expressive relief through music, art, and dance. This program is called Karina’s Cafe.

Monroe's is a nightclub, lounge, and restaurant. it is a hotspot for singles, larger groups of friends and couples on date nights. There are three resident DJ's at Monroe's and they play a combination of pop, techno, hip-hop and other popular music genres. Monroe's is a great place to watch talented dancers show off their best moves.

Sophies Restaurant churns out freshly made dishes with the best ingredients every weekday. The business offers authentic Cuban cuisine, with some tasty Peruvian dishes thrown in as well. Sophies Restaurant is a family-owned business that has been serving up food since 1997.

Latin America is known for its beautiful landscapes, rich culture, strong family values and… its food. I was born in a small, rural town in Cuba where my dad and five other siblings shared a farm. I was raised in an environment where greasy, processed food was everyone’s favorite meal. The food my grandma made was like the daily dose of coffee, except it was eaten for breakfast, lunch, dinner and even as a small snack every now and then. I remember watching my grandma and aunt cook over fifty pounds of food for one meal and then watching more than fifteen people simultaneously savoring their masterpiece. Nonetheless, times have changed for me, I now live in a completely different country, speak a new language, and surround myself with people

The overall thesis for "Today's Special", is that fine dining with the food being served is changing overtime; which is awful. The food that one can usually identify, is becoming difficult to tell what they are being served. The restaurants are boasting a menu of indigenous American cuisines, they call "traditional", but no one can rarely remember

Lastly, Mexican cuisine in America was not well known to many chefs because they did not know real authentic Mexican cuisine. In fact, “Few, if any, famous chefs had worked in Mexico” thus, “even fewer had studied there” (McEvoy). In this situation, to be respected as a chef one must witness first-hand real Mexican cuisine and to do that it requires visiting Mexico and getting the real experience of Mexican cuisine. Indeed, witnessing the real thing can help bring out the best in a chef because they will know the ingredients and taste needed to satisfy customers seeking authentic Mexican cuisine. Moreover, chefs today are exploring the option of expanding Mexican cuisine in other areas of well know American food. For instance, chefs have rolled

He started one of the most successful Mexican fast casual restaurants to date with a hefty loan from his father and an old Dolly Madison shop that had been shut down. This person is Steve Ells, born in Indianapolis, Indiana and going to high school in Boulder, Colorado, no one would think that he would make the next big thing in the Mexican restaurants being that it is nowhere close to Mexico or the culture. Nonetheless Steve always had a passion for culinary arts, as a kid his mother would give him tips on cooking, he would also watch Julia Child. In high school he would cook for friends all the time, but did not pursue any culinary dreams out of high school. He would end up going to college at the University of Colorado Boulder to major in Art History. After four years at the university he went on to enroll in the Culinary Art Institute of America. At the completion of his culinary courses he moved to San Francisco, here he would work at Stars a high end restaurant owned by Jeremiah Tower as his sous-chef. While in San Francisco Steve would be influenced to start his own restaurant, but he did not have the funds to just simply do it. So inspired by a taquiera close to his house, he moved back to Colorado in 1992 and got a loan from his father to start a fast casual restaurant to get the money to start something bigger. Little did he know that he would start what would turn out to be Chipotle.

Lola's Lounge is a Latin restaurant that features dishes with Spanish, Puerto Rican and Cuban influences. The fine casual atmosphere is perfect for a special date, business meeting or family meal. In order to keep quality as the focus, fresh local products are used wheneber possible. To accomplish this, the menu is changed seasonally while putting plenty of focus on different Latin countries and their specialties.

From the time of Adam and eve, food is always a very essential need of human life. Due to good or bad eating habits and the difference in human body sizes is always noted. Eating a lot does not guarantee good health as eating balanced diet. Many individual eat certain groups of foods mostly due to their cultures, backgrounds, geographic locations and also the economic status of their families and their ethnic groups. Unlike other human essentials, food preserves cultures as different cultures are associated with various foods. For instance, in a gathering that has people from various locations of the world and containing different types of foods where and the mode of eating is self-service, it is observed that individual from the same region tend to consume similar types of foods the main reason being tradition and culture (Esquivel, 15). The reason various foods taste different is that they are always prepared in different styles, methods and also ingredients. It is known for centuries that any alteration on a food recipe brings a different taste which results to a different food style altogether. Laura Esquivel, an author, wrote a book by the title "Like Water for Chocolate." The book talks about the role and the importance of food. In her book, she introduces a Mexican traditional culture where the female gender is attached to the art of cooking, serving, monitoring and protecting this good

As a child, I relished in the days I spent playing outdoors. Whether it was digging in the dirt, collecting rocks, or catching frogs; the great outdoors was where I felt I could escape the monotony of everyday life. I recall spending my recesses digging into the side of a shallow dirt hill. With only a stick for a chisel, I would uncover the secrets the earth contained: fossils, precious gems, or forgotten artifacts. I later enjoyed learning about all the various types of rocks and minerals in my science classes. I wanted to learn about their origins, what they were composed of, and why some were more valuable than others. I, in fact, was very good at identifying them, and I took this challenging coursework head on. This, can all be said to be, the genesis of my interest in geology and what has made me aspire to pursue a career in the geosciences.