Friday, July 10, 2009
A native of Miami, Florida, Garcia has been an artist since he first began to draw on a daily basis at the age of 9. During his teen years, Garcia discovered a strong connection to the mind and images of the Spanish master of surrealism, Salvador Dali. Obsessed with the incredible images and the technique of the master, Garcia had found his direction in art. He soon enrolled at the Art Institute of Miami under the direction of artist Elwin Porter, and began to develop his natural ability to draw. Cuba con Leche™ is a continuing series of paintings which pays homage to Rick Garcia's Cuban roots. In each painting, he combines wild, vivid images of Cuba with the beauty of the language. The images draw from the past and the present, combining old with the new to create what he likes to call "modern nostalgia". You can see the entire collection and find out more about Cuba con Leche™ at: www.cubaconleche.com
Sunday, July 5, 2009
Wednesday, July 1, 2009
El Farol, the coolest place for great food and hot music, home of Victor's Savor band every Friday evening. “El Farol has one of the best bars on earth!” New York Times, Dec, 2005
Do not miss an evening at El Farol when you visit Santa Fe.
Sunday, June 28, 2009
Food in Cuba is not easy to find, and when you find it the selection is dimm.
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.