Tag Archives: mexican

Go Back in Time at Salt Lake City’s Speakeasy, Bodega

Ever since a trip to New York, my friend got me hooked on speakeasies. When there was news that Salt Lake City, itself, had it’s own speakeasy… well, I had to visit.

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Bodega is an unassuming hipster taco joint, where “The Rest” is a dimly lit restaurant serving higher end cuisine.

Experience Bodega with us after the jump>>

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Rumba Cafe Brunch – Food Porn Quicky

Rumba Cafe! Adam’s Morgan area in Washington D.C. – the food is good, the mojitos are great, but the service was mediocre. Huevos rancheros, an omelet with fruit and potatoes… and I forget what I had but it was like fried plantains on the bottom with two poached eggs and tomato sauce. Add a side of perfectly crunchy potatoes, sour cream, slice of avocado and diced tomatoes.

Looking at the website now, I also feel like we must’ve went somewhere else… the site portrays an establishment of a completely different nature! Well, we were there for brunch on a Saturday morning (apparently it’s a DC thing: brunch)… but that happy hour sure makes a difference. A $9 mojito versus a $5 happy hour mojito?! Yeesh. Next time, Patrick, I think we need to meet at happy hour rather!

Victorian Inspired Tres Leches Sponge Cake

Cinco de Mayo – Booze and chips and desserts. That’s how I like to celebrate. Okay, okay… maybe something more sustainable as well – tacos, taquitos, nachos, anything along that deliciousness. But dessert, that is the most precious…

So, flan and tres leches! Thanks to David Lebovitz, there were recipes in his book, Ready for Dessert: My Best Recipes, for both desserts that I could utilize.

*Butterscotch Flan (or in the closest online variation I found: Chocolate-Dulce de Leche Flan)

*Victorian Sponge Cake (which I could transform into tres leches)

How to adapt a Victoria Sponge Cake for Tres Leches >>

Lansia Does Sweet Pork Barbacoa // Part III: Steamed Pork Buns

Steamed pork buns! Well… sort of… steamed pork buns filled with barbacoa rather than the traditional char siu pork filling. You know, to utilize all the barbacoa I made from before.

Like with most recipes I use, I scoured the web for several recipes. Then, combining the similarities and modifying with quirks that I find appealing — I come up with a variation. Of course, I never tend to write them down and always just dash ingredients in on the fly.

How to make steamed pork buns after the jump >>

Lansia Does Sweet Pork Barbacoa // Part II: Polenta with Creamy Corn Sauce

With much sweet pork comes the question, what do I do with it all?

Well, one night I made a baked polenta, sandwiched in some sweet pork and topped it off with a creamy corn sauce.

So here it is really quickly, broken down:

Creamy Corn Sauce
*bechamel sauce
*corn
*garlic salt
*pepper

Make the bechamel sauce by warming some milk (stick a bay leaf in it for flavor, if you’d like). While the milk is warming, melt butter over a skillet and stir in some flour when melted — uhm… make a roux. For newbies, this mixture forms sort of a paste-like consistency. When the milk is warm (do not boil it), slowly whisk it into the butter-flour paste (or roux). And there you have, the bechamel cream sauce. Finish the corn sauce by adding the other ingredients and heating it for a bit…

Polenta Cakes
*milk
*polenta (or corn grits, as it’s sometimes labeled)
*corn
*tomatoes with chiles (leftover from the sweet pork)
*parmesan

Warm the milk in a heavy sauce pan. When the milk is heated (not boiling), slowly stir in the polenta. Constantly stir this mixture to even it out, as it will thicken quickly. Add corn and tomatoes into the mixture while stirring. When the mixture has stiffened up, sprinkle in the parmesan and give it a last couple of stirs before pouring it into a loaf pan — spray the pan with Pam beforehand to keep the polenta from sticking in the end. Bake the polenta until it’s given a chance to heat thoroughly for about 10 minutes or so, and let it cool. Pop it out of the loaf pan and slice it as you would banana bread.

Assembly
Take a slice of the polenta, top with sweet pork and repeat to desired portion size. Pour creamy corn sauce over the top (add some of that sweet pork glaze, if you’d like) and enjoy! Oh, I also added some potatoes — just cause I had them lying around… That’s what the white circles are in the photo above…

I know, I know… the above instructions are very rough… If you need more specific instructions, just give me a holler. More sweet pork usage to come — stay tuned!

Lansia Does Sweet Pork Barbacoa // Part I

Every now and again, I make a trip to Cafe Rio or Costa Vida for a sweet pork salad; it’s definitely a staple of mine. In fact, at one point during my Park City days, I had gone so often, I was often recognized by the staff there…

It’s been a while since I’ve had Cafe Rio or Costa Vida. And I was in need of a sweet pork dosage. So, the other day, I decided to pick up a decent sized pork roast at the grocer and slow cook some sweet pork myself, Cafe Rio (or Costa Vida) style — with that Lansia touch, of course.

My modified sweet pork barbacoa recipe after the break >>