El restaurante es una obra del amor fraternal entre tres hermanos.
AL DIA Chefs profiles Latino chefs, reviews restaurants & bars, highlights new dishes, drinks and flavors infusing Philadelphia’s cuisine and hospitality industry.
A new initiative in Southern California aims to unite Southern California's Muslim and Latino communities during the month of Ramadan. The charity campaign- which brings together both communities to enjoy tacos after fastening all day - is a response to the election of President Trump, which has left both America's Muslim and Latino communities feeling besieged, the organizers explain.
Focusing on avocados can be a good business idea for restaurateurs. In New York, Avocadería only serves avocados from the Mexican state of Michoacán, as reported in El País.
Rodolfo Jimenez, who has acted in more than 10 telenovelas and films and is also known for modeling and hosting TV shows on the top Hispanic networks, has opened a Mexican restaurant in Dallas which is also a museum of "Lucha Libre".
La producción de quinoa tiene una larga tradición en el altiplano andino. Entre 2006 y 2013, Perú y Bolivia pudieron beneficiarse del boom de su consumo en Europa y Estados Unidos, pero la masificación de su producción en los años siguientes ha puesto en jaque el frágil equilibrio socioeconómico y medioambiental de una región que aún no ha logrado salir de la pobreza.
Desde su creación, en 2010, se han publicado en Instagram más de 208 millones de posts que contienen el hashtag “food”. Los restaurantes se ven obligados a conseguir que nada más entrar en el local, el comensal se sienta tentado a sacar el móvil y fotografiar lo que ve, y lo que come.
Two new Venezuelan Restaurants, “Tartareperia 18.64,” and “Puyero Venezuelan Flavor”, mark the latest addition to the rich Latino cuisine of Philadelphia. They are part of a revolution in the city’s cuisine that traces its roots almost 30 years ago.
Los restaurantes venezolanos Tartarepería 18.64 y Puyero Venezuelan Flavor son las dos últimas incorporaciones a la rica oferta gastronómica latina de Filadelfia.
Wheat consumption is growing in Mexico, with thousands of bakeries offering artisan bread
Harvard scholar and professor of preventive medicine Miguel Ángel Martínez-González explains El País the challenge of keeping society healthy in face of aggressive food industry tactics
Con sede en Horsham, PA, Bimbo Bakeries USA, filial de la multinacional mexicana Bimbo, es la compañía de pan y bollería más grande de los Estados Unidos. Da empleo a más de 3,000 personas de la región y comercializa marcas tan conocidas como Entenmann’s, Sara Lee, Arnold's Bread o Thomas English Muffins.
Acornseekers hopes to be selling its first legs of "Jamón" in America by 2018 for an eye-watering $1,000 a piece – three times what they sell for in Spain, reported El País.
One of the founders of Mexican multinational baker Grupo Bimbo died Friday in this capital. He was 98.
Over the past few years, big cities have seen a boom in the food trucks that travel around town offering their fare, a success that has inspired many Hispanic food truckers to take the next step and open traditional restaurants that offer their usual menus to diners in less of a hurry but eager to get the same quality and originality.
Sandwich bread or nachos? Ketchup or salsa? In the US, the answers prove Trump's wall not culinary, reports El País.
Panama chef Mario Castrellón is using rainforest ingredients to transform fine dining, reports The Guardian.
After Gasolinazo, the rising price of tortillas piles pressure on Mexico, reports The Financial Times
The Atlantic reports about an explosion at a Florida nylon factory that has left American grocery stores with a sudden Reddi-wip shortage. Though this incident will make it harder to find the popular whipped cream topping this year, it also serves as an important reminder to appreciate the vast network of people and machines that go into making the treat possible to find.
The New York Times reports about a Spanish restaurant chain’s business model: use revenue made by serving breakfast and lunch to cover the costs of free dinners for homeless people.
Mezcal has become so popular around the world that local producers are struggling to keep the industry from being taken over by big corporations.
Vanity Fair reports from inside Quebec's great multi-million maple syrup heist and denounce the monopoly games played by the FPAQ, the Federation of Quebec Maple Syrup Producers.
El lunes pasado hablé por teléfono con mi amiga Milagros, una inmigrante dominicana, nacionalizada estadounidense, que hace un año se mudó a Barcelona por amor.
Estas serán las segundas Navidades que Milagros pasa lejos de su familia, en Miami. Y aunque en España tiene buenos amigos, reconoce que no será lo mismo. “En Miami comeríamos el lechón asado entero, y aquí, como somos pocos, cocinaremos solo una pata al horno”, me comentó, melancólica.
Last Monday I spoke on the phone with my friend Milagros, a Dominican naturalized American, who a year ago moved from Miami to Barcelona for love.
This is the second time Milagros celebrates Christmas in Spain. And although in Spain she has some good friends, a part from his boyfriend, she admits it’s not the same.
"In Miami we would eat a whole lechón asado (a suckling pig) roasted in a wood fire, while in Barcelona, as we are only 8 at the table, we will just cook a pig leg in the oven," she said. Her voice sounded melancholic.
My father’s side of the family was very traditional with the foods they served during Christmas. Everyone would gather at my Aunt’s home that usually held celebrations for 40-50 people annually.
There would be food as far as the eye can see. You always start off with the turkey and ham. There would usually be 2 to 3 sets of both meats. One or two would be for the dinner table while another would already be sliced and set in a buffet style so everyone would have their fair share.
El lado de la familia de mi padre fue siempre muy tradicional con la comida que servían durante la Navidad. Todos se reunían en la casa de mi tía que frecuentemente recibía a 40 o 50 personas por año.
Habría comida por donde vieras. Siempre empezabas con el pavo y el jamón, que tendrían entre 2 y 3 tandas. Una o dos se servirían en la mesa de comer y la otra se pasaría de mano en mano al mejor estilo buffet.
Can Silicon Valley disrupt the fast-food industry? Well, for those entrepreneurs who dream to 'save the world', motivations are strong: reduce meat consumption and eliminate foods that have big environmental and social impacts, like processed food or heavy dependent on intensive agriculture.
