
Friday, July 10, 2009
Cuba con Leche

Sunday, July 5, 2009
Countdown to a long journey home
Wednesday, July 1, 2009
Santa Fe's oldest Restaurant & Cantina

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
The local grocery store
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.
Friday, June 26, 2009
Sunday, June 21, 2009
Going Home

The Albuquerque Journal North published a front page story about Victor Alvarez, Savor and the film project. The article can be downloaded here: Going Home
Wednesday, June 17, 2009
La Bodeguita del Medio
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