Restaurants. Nightlife. Tours

Total Page:16

File Type:pdf, Size:1020Kb

Restaurants. Nightlife. Tours RESTAURANTS. NIGHTLIFE. TOURS Featuring 2012 Edition • Volume 5 • Free Volume • 2012 Edition UVVA Nominated as the Most Romanticrestaurant In Puerto Rico by thousands of local hearts* CALL FOR RESERVATIONS 787.727.3302/ 787.727.0631 BEACH & DECK DINNING AVAILABLE BASED ON MORE THAN 5,000 PEOPLE THAT VOTED IN SAL! AWARDS. Hosteria del Mar Puerto Rico Hosteria del Mar. Tapia St. #1 Ocean Park. San Juan Recommended Restaurants and Nightlife Be A Critic: Read and Write Restaurant Critiques Chef’s Corner: Meet the Chefs of Puerto Rico Bartenders Alley: Bartenders Talk Mixology Wine Cellar: Sommeliers Discuss Trends Foodiespr.com is a Puerto Rican food and beverage community website that is continuously updated with news, articles, recommendations, videos and blogs from our collaborators who include chefs, sommeliers, restaurateurs and foodies for complete coverage of the industry. goonline... myconciergepr.com • Restaurants Recommendations • Nightlife Recommendations • Tours Recommendations • Download the digital version of • Discover local festivals and events My Pocket Concierge Magazine • Find great shopping destinations to your computer, phone or tablet Myconciergepr.com was developed to interact with My Pocket Concierge Magazine to cover the same great restaurants and businesses with additional photographs, maps, blogs, news and events. It gives tourists the freedom to access helpful information via their smartphone at any time during their adventures in Puerto Rico. Table of Contents Condado 6-23 Tours 24-25 Old San Juan 26-31 Nightlife 32-33 Isla Verde 34-37 Greter Metro 38-41 Central & West Coast 42-44 Pricing Guide Due to a wide range of pricing structures in the industry, our pricing legend is a subjective scale based on check averages per person of the restaurant $ < $25 $$ = $25-$40pp $$$ > $40pp Front Cover Lola painting by and courtesy of: www.mercadoart.com Photgraphy contributions by: drdpix.com John Corbet Foodiespr.com Special Consulting: Randal Corsi Multi Media Naranja is: Ian Morales 787.630.5519 [email protected] Rafael Cotto 787.505.0040 [email protected] While every care has been taken, information contained heriegn is subject to change without notice. The Publisher accepts no responsibility for unauthorized use of images, artwork, or photography by advertisers. My Pocket Concierge is a copyrighted publication of Multi Media Naranja Inc., and any unauthorized reproduction in whole or part without written consent is prohibited 4 American Denny’s, Isla Verde, Condado.....................................................$...............36 Asian J-Taste, Old San Juan............................................................$$................30 Nori, Condado............................................................................$$.................20 Asian Fusion Budatai, Condado............................$$$............................45, Back Cover Ikebana Isla verde, Dorado, Guaynabo.......$$..........................34, 40 Silk, Condado.............................................................$$...................................20 Cafe Picachos, Condado..................................................$...................................21 Latin/Caribbean Fusion Aire Libre, Boquerón............................................$$...................................43 Caramelo, Guaynabo..........................................$$......................................17 Mangos, Condado............................$...........................Inside Front Cover Oceano, Condado..............................................$$.......................................14 Pineiro’s Cuisine, Cabo Rojo....................$$...........................................44 International Carli’s, Old San Juan.....................................$$.......................................27 Dannys International, Condado..........................$.....................................21 Momo, Isla Verde....................................................$......................................37 Nichë, Condado..............................................$$$...........................................8 ‘Il Jazz Club, Condado.....................................$$..........................................16 La Taberna Lupulo, Old San Juan.....................$.................................31 Italian Al Dente, Old San Juan..........................................................$$.............26 di parma, Condado............................................................$$.................... 13 Di Zucchero, Condado...........................................$$..........................22-23 Grappa, Dorado.....................................................$$......................................41 Il Bacaro Venezia, Old San Juan.........................$.................................28 Rao’s, Condado..........................................................$$..................................15 Pirilo, Old San Juan.............................................$.....................................29 Puerto Rican Cafe La Princesa, Old San Juan.....................$$..................................29 Casa Lola, Condado.......................$$..............................Front Cover, 9-11 De-Lirious, San German..................................$$......................................42 La Ranchera, Guyanabo.........................................$.....................................38 Los Checos, Bayamon..........................................$.....................................42 La Mallorquina, Old San Juan.....................$$......................................30 Ropa Vieja Grill, Condado...........................$$..........................................17 Waiter’s, Condado, Isla Verde...........................$....................................37 Spanish Bar Gitano, Condado........................$$............................45, Back Cover Cafe Valencia, Hato Rey................................$$.........................................39 Miro, Condado................................................$$............................................19 Siglo XX, Old San Juan..................................$............................................30 Steak BLT, Isla Verde........................................$$$.............................................35 Ummo, Condado.......................................$$...............................................18 World/Global/Contemporary Perla, Condado.......................................$$$................................................12 Uvva, Condado......................................$$...................................................1, 6 El Livin’, Condado...................................$$......................................................7 Laissez Faire, Mayaguez..............$$$.....................................................43 5 UVVA Uvva is an ambitious endeavor that fulfills Caribbean fantasies with a take-your-breath-away beautiful ocean view, inspired cuisine & an eclectic mix of nightlife events. Located on the beach front of the paradisiacal Guest House Boutique Hosteria del Mar, Uvva is quite simply the most romantic locale for dining on the island. The menu features whimsical- ly delicate global flavors that accentuate the scenery. Uvva shines brightest when the stars are out, flamenco shows to full moon tango nights give this spot a one- of-a-kind kinetic sparkle that you won’t soon forget. Specialties: Spanish Style Octopus w/ ripe plantain cream sauce & cassava fritters l Filet Mignon w/ Porcini risotto, onion rings, Gorgonzola dolce l Goat Cheese Croquettes w/ red pepper-guava marma- lade l Light n’ Tart Lemon Merengue Pie Travel Experience Cuisine Hours: Sun-Thurs 8am-10pm, Fri & Sat 8am-11pm Hosteria Del Mar Boutique Hotel Tapia St. Ocean Park (787) 727.0631/727.3302 HOSTERIA HOSTERIA DEL MAR DEL MAR www.hosteriadelmarpr.com PUERTO RICO PUERTO RICO 6 Condado HOSTERIA HOSTERIA DEL MAR DEL MAR PUERTO RICO PUERTO RICO El Livin El Livin is 5 star tree house hideaway in Parque Luis Muñoz Rivera with a roman- tic atmosphere and a nostalgic aura that harkens to the clandestine prohibition era of the 30’s with flecks of 60’s retro. It’s a mix of hip and sophistication that is executed to perfection and mirrored in the culinary selections. El Livin boasts an exquisite international menu that includes a variety of old school dishes and drinks with a modern touch as well as fabulous “com- fort food” by executive Chef Elias. Another attrac- tion is the nightly experience; Fridays are vintage DJ nights, Saturdays live Jazz & the last Wednesday of the month is Flamenco Night. It’s a place to remind yourself of the difference between living and livin’. Specialties: Seared Mahi-Mahi w/ a caper tarragon cream sauce, baby bella risotto l Grilled Prime Rib Eye w/ gnocchi in a Gorgon- zola blue cheese and sun dried tomato sauce l Livin’ Mojito Comfort Food & Bar Wednesday to Friday 5:00 pm a 1:00am Friday 11:00am a 3:00pm (L) 5:00pm a 1:00 pm (D) Saturday & Sunday 5:00 pm a 1:00am Parque Luis Muñoz Rivera (in Front of Escambrón) 787.977.6500 El Livin Bar & Comfort Food Condado 7 Nichë Nichë is a cubbyhole, hush-hush of a restaurant that you either know about or you wish you did. This intimate space is the canvas where Master Chef Latino finalist Christian Alejan- dro paints a layered masterpiece. Nichë dares you to prefer one course over the next one, surprising the most hardened food- ie from the first bite to the last.
Recommended publications
  • Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives
    Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives: A. Students will discuss Latin American culture, cuisine, and cooking practices. B. Students will state the key messages from MyPlate and identify its health benefits. C. Students will prepare and sample a healthy, easy-to-make Latin American dish. II. Behavior Outcomes: A. Follow MyPlate recommendations: make half your plate fruits and vegetables, aiming for variety in color, at least half your grains whole, and switch to fat-free or low-fat milk and milk products. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity IV. Materials A. Handouts-“MyPlate” handout in English and Spanish, copies of recipe B. Visual: MyPlate graphic poster from Learning Zone Express or other appropriate visual aid C. Additional Activities- “MiPlato- Get to know the food groups” D. Any other necessary materials E. Optional: reinforcement that conveys the appropriate nutrition message F. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth G. Food and cooking supplies needed for recipe H. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks, spoons, serving utensils, etc.) I. Ten Tips Sheet: ”Liven Up Your Meals With Fruits and Vegetables” or other appropriate tips sheet V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. Drexel University, CC-S Spanish Lesson Plan, revised 6/19, Page 1 A. Introductory 1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting the lesson.
    [Show full text]
  • Greens, Beans & Groundnuts African American Foodways
    Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans.
    [Show full text]
  • Recommended Restaurants
    RECOMMENDED RESTAURANTS Dining in Wailea/Makena: HUMUHUMUNUKUNUKUAPUA’A Grand Wailea Romantic and exotic, this oceanside restaurant offers the most spectacular sunset views. Named after Hawaii's state fish, our Polynesian thatch roof restaurant floats on a saltwater lagoon filled with tropical fish. Select your own lobster from the lagoon or savor delicious Island fish and meat entrees with Polynesian or Hawaiian influences. 5:30pm-9:00pm Dinner BISTRO MOLOKINI Grand Wailea In the heart of Grand Wailea Resort, Bistro Molokini offers a relaxing, open-air ambience with breathtaking views of the Pacific and distant islands. Featuring an exhibition kitchen and kiawe wood- burning oven, the Bistro offers a delightful blend of California and Island cuisine. 11:00am-5:00pm Lunch 5:00pm-9:00pm Dinner GRAND DINING ROOM MAUI Grand Wailea With panoramic views of the beautiful Reflecting Pool, the Pacific Ocean and neighboring islands of Molokini and Kaho'olawe, the Grand Dining Room offers a daily breakfast buffet and a la carte menu in a truly stunning setting. 7:00am-11:00am Breakfast 7:00am-10:00am Breakfast (Sunday) 10:30am-1:00pm Sunday Champagne Brunch TOMMY BAHAMA’S TROPICAL CAFÉ The Shops at Wailea Tommy Bahama’s Restaurant & Bar is a unique celebration of the islands offering a relaxed escape from the hustle and bustle with truly inspired cuisine with a Tropical Caribbean Twist. 11:00am-5:00pm Lunch 5:00pm-10:00pm Dinner 5:00pm-11:00pm Dinner (Friday and Saturday) LONGHI’S WAILEA The Shops at Wailea Longhi's sets the benchmark for impeccable dining offering their award winning Italian/Mediterranean cuisine: fresh island fish, prime steaks, giant lobsters plucked fresh from their own lobster tanks, fabulous pasta dishes and the most succulent desserts.
    [Show full text]
  • Cuisine: Innovative and Approachable American Cuisine Executive Chef
    Cuisine: Innovative and approachable American cuisine Executive Chef: Joseph Zanelli Design: Roger Thomas, Wynn Design & Development Hours: Sunday-Thursday, 7 a.m. to 11 p.m. Friday-Saturday, 7 a.m. to 12 a.m. Capacity: Main Dining Room – 175 Front Terrace – 50 Back Terrace – 48 Dress Code: Resort Casual Reservations Recommended Press Contact Public Relations (702) 770-2120 [email protected] Location Encore, 3131 Las Vegas Boulevard S., Las Vegas, NV 89109 Phone Number (702) 770 – DINE (3463) Web site www.wynnlasvegas.com Encore at Wynn Las Vegas Debuts Jardin A New Restaurant Concept Bringing the Bold Flavors of Each Season to a Lively and Sophisticated Space LAS VEGAS – Jardin, the newest restaurant at Encore at Wynn Las Vegas introduces a fresh take on seasonal American fare in a sleek and social environment. Executive Chef Joseph Zanelli helms the kitchen, drawing on his passion for sustainable sourcing to offer an upscale menu of elevated classics inspired by each season’s bounty. Wynn mixologist Damian Cross oversees the bar program, serving a robust menu of inventive, artisanal cocktails to be paired with breakfast and brunch, lunch and dinner. Roger Thomas of Wynn Design & Development has transformed the former Botero space into a vibrant and inviting setting for guests to enjoy breakfast, lunch and dinner. Sunlight streams in through the dining room’s large windows to create a serene garden atmosphere, with venue elements embellished in white and gold, showcasing a sophisticated elegance. The restaurant offers two outdoor patios, one of which can serve as a semi-private space, that overlook Encore’s scenic pool and neighbors the #1 nightclub in the country, XS.
    [Show full text]
  • Eating History Chinese American Gastronomy in Hawai‘I Judith M
    Eating History Chinese American Gastronomy in Hawai‘i Judith M. Kirkendall Judith M. Kirkendall, “Eating History: Chinese American Gas- fied hundreds of food items within a system that includes the tronomy in Hawai‘i,” Chinese America: History & Perspec- five elements (wood, fire, earth, metal, water), the five organs tives – The Journal of the Chinese Historical Society of Amer- (gallbladder, small intestines, stomach, large intestines, blad- ica (San Francisco: Chinese Historical Society of America with der), the five viscera (liver, heart, spleen, lungs, kidneys), the UCLA Asian American Studies Center, 2010), pages 123–132. five emotions (anger, happiness, contemplation, worry, fear), the five seasons (spring, summer, long summer, autumn, raditional gastronomic behavior within a particular winter), and the five flavors (sour, bitter, sweet, spicy hot, culture is subject to changes that can be internally or salty).1 Concepts of traditional Chinese medicine still per- Texternally generated. Some cultural groups lose major meate the food behavior of modern Chinese, whether with portions of their food customs through such changes, while regard to seeking medical treatment or to composing an other cultures exhibit behaviors that resist change. Chinese appropriate menu for a feast. ethnogastronomy seems to prevail as a tradition wherever In addition to balancing foods with complementary and Chinese people live. Such has been the case in Hawai‘i. contrasting tastes, textures, and health-giving (or maintain- Evidence of archeological finds from recently excavated ing) properties, concern is shown for including seasonal or Han tombs reveals valuable details of ancient Chinese food regional specialties, exotic or expensive ingredients, and an customs. Murals of kitchen activities depict workers—men appropriate number of courses.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]
  • America: the Cookbook
    GABRIELLE LANGHOLTZ AMERICA • A CULINARY ROAD TRIP THROUGH THE 50 STATES • THE COOKBOOK GABRIELLE LANGHOLTZ AMERICA THE COOKBOOK MAP OF THE UNITED STATES 6 LEGEND 9 INTRODUCTION 11 RECIPES 15 GUEST 497 FROM CONTRIBUTIONS: 50 STATES ESSAYS & RECIPES BY STATE STARTERS 17 MAIN COURSES 123 SIDE DISHES 231 DESSERTS 279 BREAKFAST 391 BAKERY 411 PANTRY 455 DRINKS 483 INDEX 712 WA ME MT ND MN VT NH OR WI MA NY RI ID SD CT MI WY PA IA NJ NE MD OH DE IL IN NV WV UT VA CO KS MO KY CA NC TN OK SC AZ AR NM GA AL MS TX LA FL AK HI 8 9 50 STATES BY REGION LEGEND NORTHEAST MID-ATLANTIC SOUTH REGIONS NORTHEAST NE MID-ATLANTIC MA CONNECTICUT - CT DELAWARE - DE ALABAMA - AL SOUTH S SOUTHWEST SW MAINE - ME MARYLAND - MD ARKANSAS - AR MASSACHUSETTS - MA NEW JERSEY - NJ FLORIDA - FL NEW HAMPSHIRE - NH PENNSYLVANIA - PA GEORGIA - GA WEST W MIDWEST MW NEW YORK - NY KENTUCKY - KY RHODE ISLAND - RI LOUISIANA - LA VERMONT - VT MISSISSIPPI - MS NORTH CAROLINA - NC STATES NY SOUTH CAROLINA - SC TENNESSEE - TN VIRGINIA - VA DF WEST VIRGINIA - WV DAIRY-FREE GLUTEN-FREE GF SOUTHWEST WEST MIDWEST ONE-POT 1 ARIZONA - AZ ALASKA - AK ILLINOIS - IL VEGAN NEW MEXICO - NM CALIFORNIA - CA INDIANA - IN OKLAHOMA - OK COLORADO - CO IOWA - IA TEXAS - TX HAWAII - HI KANSAS - KS VEG UTAH - UT IDAHO - ID MICHIGAN - MI VEGETARIAN MONTANA - MT MINNESOTA - MN NEVADA - NV MISSOURI - MO OREGON - OR NEBRASKA - NE LESS THAN 30 MINUTES 30 WASHINGTON - WA NORTH DAKOTA - ND WYOMING - WY OHIO - OH SOUTH DAKOTA - SD 5 WISCONSIN - WI LESS THAN 5 INGREDIENTS 10 11 STARTERS COBB SALAD CA PREPARATION TIME: 15 MINUTES Spread the lettuce on a large serving platter.
    [Show full text]
  • Global Cuisine, Chapter 1: the Americas
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
    [Show full text]
  • A Question of Cuisine How Food Was Americanized, 1796-1832
    A QUESTION OF CUISINE HOW FOOD WAS AMERICANIZED, 1796-1832 Laura Dean Perhaps the most quintessential American feast is the traditional Thanksgiving dinner: a table laden with roast turkey, cornbread stuffing, cranberry sauce, mashed potatoes and gravy, candied sweet potatoes, and pumpkin pie. To the famous Pilgrims it was a symbol of English determination to succeed in the New World, but also a celebration of food and cookery. Although the ingredients for the feast were native to the Americas, it was not until much later that they were called American. After the Revolution food was “Americanized” along with politics and society. The difficulty was how to create a national cuisine without giving up the traditional English food the colonists stubbornly held on to even in the face of starvation. Food defines culture and defies national boundaries. “Humans cling tenaciously to familiar foods because they become associated with nearly every dimension of human social and cultural life.”1 People take their food with them and only reluctantly give it up. It is tied to culture, religion, social status, identity, and region. According to Mark McWilliams, American food was “born in the anxiety of identity” that embroiled Americans in the 1790s as they defined American government and society.2 Food historian Sidney Mintz argues that there is no such thing as American food; at least 1 Donna R. Gabaccia, We Are What We Eat (Cambridge, MA: Harvard University Press, 1998), 8. 2 Mark McWilliams, “Distant Tables: Food and the Novel in Early America,” Early American Literature 38:3 (2003): 365-393, 365.
    [Show full text]
  • Mexican Food Culture: White Appropriation in Post-World War II Southern California
    Creating ‘Safe’ Mexican Food Culture: White Appropriation in Post-World War II Southern California Dana Lynn Gibson Craving a taco? Of asada (beef), pollo (chicken), or al pastor (pork)? Do you want cilantro, onions, and salsa on it too? These are the types of questions we ask ourselves when we are in line to get our meal. However, we rarely stop and think about how tacos and Mexican food in general have become part of America’s mainstream cuisine. Living in Southern California, we are all aware of the prominence of Mexican food establishments dotting the landscape. From big corporations like Chipotle and Taco Bell to special event food trucks to little, makeshift stands on street corners, Mexican food heritage is a ubiquitous part of life in Southern California. This research explores how Los Angeles appropriated, “whitewashed,” and exploited Mexican people and heritage through aspects of food culture. Mexican food became an important part of the white suburban leisure lifestyle in the 1950s. By the 1960s, Chicano and union farm worker activists made efforts to both reclaim their culture and fight their oppression. For the purposes of this research, food culture is defined as the actual cuisine itself and all the aspects that are related to the con- sumption, preparation, and the “eating/dining” experience that is attached to it. In addition, the terms “white” and “Anglo” deal with both ethnicity and culture of the population in Southern California. In the early twentieth century, Anglo Americans met Mexican food with skepticism because they perceived it as “unhealthy” and potentially dangerous.
    [Show full text]
  • The Feasibility of a Market for a Puerto Rican/ Caribbean Restaurant
    Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1994 The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study Yvonne Battistini Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Battistini, Yvonne, "The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study" (1994). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. THE FEASIBILITY OF A MARKET FOR A PUERTO RICAN / CARIBBEAN RESTAURANT IN ROCHESTER, NEW YORK: A PILOT STUDY by Yvonne Battistini A Project submitted to the Faculty of the School of Food, Hotel and Travel Management at Rochester Institute of Technology in partial fulfillment of the requirements for the degree of Master of Science November, 1994 ROCHESTER INSTITU1E OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation of ThesislProject Findines Name:'iuonne Bat t j st j n j Date:6/l5/99SS#: _ Title of Research: The Feasibility of a market for a Puerto Rican/ Carribean Restaurant in ROchester, NY: A pilot Study Specific Recommendations: (Use other side if necessary.) Thesis Committee: (1) _...IoDLIoor.......,----l'R~i~c~h~aW::r....:::d~M~a:.::.r..::;e..::;c,;.;k.::.i (Chairperson) (2) _ OR (3) _ Faculty Advisor: Number of Credits Approved: _ !vIer(fl Date Committee Chairperson's Signature Department Chairperson's Signature Note: This fonn will not be signed by the Department Chairperson until all corrections, as suggested in the specific recommendations (above) are completed.
    [Show full text]