Pueblito Paisa

Total Page:16

File Type:pdf, Size:1020Kb

Pueblito Paisa Pueblito Paisa A Downtown Success Story An authentic Colombian Dining Experience... You see her welcoming smile and you are instantly transported. The aroma of authentic Colombian cuisine greets you and you can almost see the little town of Pueblito Paisa in Medellin, Colombia. Adiela Jaramillo is the owner of the Pueblito Paisa Restaurant lo- cated in downtown Framingham. To her friends, family and cus- tomers, she is Ady. In 1997, Ady moved to Framingham to be closer to her sister and to pursue her own American Dream. She worked hard and began her career in an entry-level position at a fast-food restaurant, and gradually moved up to a managerial position as she learned more about the industry. With her strong work ethic, drive for success and years of hands-on experience, she opened Pueblito Paisa Restaurant a little more than two years ago. “If you put your mind to it you can achieve whatever you want,” said Ady. Only the finest and freshest ingredients are used in Ady’s traditional family recipes that she brought with her from Colombia. One of the most popular dishes, Bandeja Paisa, features rice, pinto beans, char- broiled beef, a fried egg, chicharron (fried pork rinds), sweet plantains and cornbread. The soup du jour is in high demand and is made fresh each day by Ady and her staff. If a customer is in- terested in a dish that’s not on the menu, just ask Ady. She will find the recipe or, if need be, simply create a dish that you will love. And make sure to leave room for dessert. The traditional flan and “tres leches” are to die for! Having a party or other event? Not to worry – Pueblito Paisa can provide the catering. Pueblito Paisa is located at 66 Hollis Street in Framingham and is open 7 days a week for breakfast, lunch and dinner. On Tuesdays, however, Ady closes the restaurant at 4:00 PM for time with her husband and children. Her children attend Framingham Public Schools and participate in pro- grams offered at the Framingham Public Library as well as activities offered by the Framingham Parks & Recreation Department. “Framingham has everything we need – shopping, grocery stores, good schools, and it is close to Boston,” Ady explains. Parking is available along Hollis Street and Concord Street as well as the adjacent side streets. To learn more about Ady and Pueblito Paisa, visit https:// www.facebook.com/PueblitoPaisaFraminghamMA / Credit: Drita Protopapa, MA, MPH, MAPA Translations & Language Solutions & Nichol Figueiredo, Town of Framingham .
Recommended publications
  • Colombian/ Venezuelan Fusion Cuisine! Family-Run and Bursting with Rich Flavors, Sabores De Mi Tierra Is a Must Try!
    B U F F A L O W I T H O U T B O R D E R S C U L T U R A L I N F O R M A T I O N P A C K E T CUISINE SERVED BY: SABORES DE MI TIERRA The second night of our Buffalo Without Borders TO GO series will be served by Sabores De Mi Tierra! In a colorful space on Niagara street, it is the only restaurant in Buffalo to boast Colombian/ Venezuelan fusion cuisine! Family-run and bursting with rich flavors, Sabores De Mi Tierra is a must try! Sabores De Mi Tierra, which translates to "flavors of my land" in English, was re-opened under new ownership in 2019. Diana and Edgar reestablished the Colombian favorite on Niagara St. Diana is from Colombia and Edgar, her husband, is from Venezuela but grew up in Colombia, making their menu a fusion of the two cuisines. Sabores De Mi Tierra is the only Colombian restaurant in Buffalo and before it was opened our Colombian population had to go to NYC to find the cuisines of their homeland. This is why the pair was so excited to open their restaurant in Buffalo, Diana said, "We are the only ones to offer Colombian food like this in Buffalo, and I want the community to learn more about our cuisine because it is the best food, the richest in spice and flavor!" Besides an array of spices, their cuisine relies heavily on the flavors of sautéed peppers, onions, and garlic.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines
    A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Juliana Duque-Mahecha May 2017 © 2017 Juliana Duque-Mahecha A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines Juliana Duque-Mahecha, Ph. D. Cornell University 2017 Abstract Cooking responds to this double entendre of a past that is collected, interpreted and then projected on to a present that then overcomes it. New food trends necessarily imply questions about social and cultural equality and identity. That which is novel is exciting and refreshing; it implies learning and broadening boundaries, which are often geographical and social and always cultural. However, the process also entails the inherent challenge to define and answer what is lost and valued in a new scenario and to understand to what purpose. Some categories that have been used to understand such historical processes of cultural production in social systems are class, race, ethnicity and gender, as well as concepts associated with territory, differentiation, integration and democratization, authenticity and exoticization. My purpose in conducting an analytical approach to the development of the gastronomical and culinary subject in Colombia and of building a diagnostic map of it, responds to the wish to contribute to the understanding of the function of food research in solving specific questions of inequality, estrangement, and deracination, as well as understanding new senses of belonging and appropriation that emerge because of urban reconfigurations.
    [Show full text]
  • [8ZRH]⋙ Secrets of Colombian Cooking (Hippocrene Cookbook Library) by Patricia Mccausland-Gallo #J1PD3THFG4W #Free Read Online
    Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Click here if your download doesn"t start automatically Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes. From the coffee and cacao grown high in the Andes Mountains to the many tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and the Caribbean Sea, Colombia is a country of vast and exotic culinary creations. Secrets of Colombian Cooking presents the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce). Complete with b/w photographs. Download Secrets of Colombian Cooking (Hippocrene Cookbook ...pdf Read Online Secrets of Colombian Cooking (Hippocrene Cookboo ...pdf Download and Read Free Online Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo From reader reviews: Eric Chabot: Secrets of Colombian Cooking (Hippocrene Cookbook Library) can be one of your starter books that are good idea.
    [Show full text]
  • CELAC Student Voice, October 2018
    O C T O B E R 1 S T , 2 0 1 8 I S S U E V I THE CELAC STUDENT VOICE Is it dangerous to help the I N T H I S I S S U E homeless? by Willan Jandir Armas Suqui IS IT DANGEROUS TO HELP THE HOMELESS? Children playing in the garbage while parents are taking a nap on the street is a common view in the residents’ daily life in Albuquerque. The rousting sun of the summer burn their bodies as much as the sharp cold of RESTAURANT REVIEW: the winter; however, some residents act as though they adopted this social problem as part of their culture and AJIACO COLOMBIAN their lives. I am afraid to say that homelessness is BISTRO already another attraction in the city. As soon as I arrived to the city, I got some advice about beggars and how to handle them if beggars walk up to COUNTING MY me, surprisingly not a single advice aims for helping or BLESSINGS giving them any assistance. Apparently, the solution to cope with the homelessness is to turn these people down and keep on walking without any remorse. CHAVISMO IN VENEZUELA CHANGED The crisis Albuquerque is dealing with seems to be out MY LIFE of control because of the alarming growth of homeless reported in the area. A survey conducted by PIT Point- In-Time Count Results (2017) shows, “…an increase of EXPERIMENTAL 269 homeless each year since 2015”. This has stirred up PSYCHOLOGY a huge backlash from residents who consider these problems as the wake-up call for the authorities to TRADITIONAL MUSICAL carry out an emerging plan so as to clean up the area.
    [Show full text]
  • Flavors of the World N
    For Immediate Release MEDIA CONTACT: Mitchell Nover RockOrange 305-808-6559 [email protected] ‘FLAVORS OF THE WORLD’ RETURNS TO CASA DE CAMPO RESORT & VILLAS WITH NEW LINEUP OF INTERNATIONAL CHEFS AND WORLD-CLASS CULINARY EVENTS 2017 Series Kicks Off with in April with Guest Chefs Leonor Espinosa and Mark Rausch La Romana, D.R. — (March 20, 2017) — After the success of its inaugural series in 2016, Casa de Campo Resort & Villas is excited to announce the return of ‘Flavors of the World,’ a gastronomic journey highlighting the collection of casual, gourmet, and fine-dining options available at the luxury Dominican resort. The second year of the culinary event series will continue to pair internationally-renowned chefs with the resort’s creative culinary team, led by Executive Chef Anthony Masas, in the creation of unique, weekend-long culinary affairs that each feature a different flavor of the world and offering epicureans the opportunity to mingle with globally- recognized talent alongside the Casa de Campo culinary team. “Casa de Campo Resort & Villas is looking forward to bringing back this sensational culinary event in 2017,” said Andres Pichardo, President of Casa de Campo. “Flavors of the World engages both the local and international culinary communities, which allows us to share our passion for innovative and incredible dining experiences that connect with and excite guests and gourmands alike.” The 2017 festivities will kick off from April 13-16, dedicated to the distinct flavors from Bogotá, Colombia, featuring Leonor Espinosa and Mark Rausch, two of the most notorious figures of the blossoming restaurant scene of the Colombian capital.
    [Show full text]
  • 765-0367, [email protected] Deirdre Childress Hopkins (215) 599-2291, [email protected] Tweet Us: @Visitphillypr
    CONTACTS: Arturo Varela (267) 765-0367, [email protected] Deirdre Childress Hopkins (215) 599-2291, [email protected] Tweet Us: @visitphillyPR Tweet It: Cuban, Puerto Rican, Pan-Latin, Mexican and more Latin American dining in @visitphilly: https://vstphl.ly/304sUma CENTRAL & SOUTH AMERICAN, CUBAN, PUERTO RICAN & MEXICAN DINING IN PHILADELPHIA Latin Restaurants Have Prominence From The Great Northeast To Deep South Philly PHILADELPHIA, July 1, 2019 – Philadelphia’s diverse Latin dining scene reflects the city and region’s residents. The 2010 U.S. Census reported 187,611 Philadelphians—or 12.3% of the population—are Latinx. In July 2018, that census estimate grew to 14.1%. With this strong population of Latinx residents comes a variety of amazing dining spots—Mexican destination restaurants, date-night Cuban bistros, family-owned Puerto Rican establishments and Pan-Latin culinary innovators—located in all corners of the city. Here are some of Philadelphia’s top Latin restaurants: Argentine Cuisine: • Jezabel’s Argentine Café & Bakery – Jezabel Careaga is known for her Argentine empanadas, but she also has a way with tortilla de patatas (potato quiches), ham-and-cheese croissants and desserts such as torta de ricotta and pastafrola de membrillo (quince jam pie). She also hosts monthly chef dinners called If My Grandma Were To Cook For You and designs and sells home furnishings in her next-door studio. 206 S. 45th Street, (267) 519-2494, jezabelscafe.com Brazilian Cuisine: • Broncos Brazilian Steakhouse – Sleek, rustic and reasonably priced, this bring-your-own-bottle (BYOB) rodizio ups the stakes with its all-you-can-eat meat (and buffet) concept.
    [Show full text]
  • Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
    5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • COLOMBIA GOURMET TOUR a Delicious Taste of Colombia from the Caribbean to the Coffee Region
    COLOMBIA GOURMET TOUR A Delicious Taste of Colombia from the Caribbean to the Coffee Region 8 DAYS / 7 NIGHTS Taste and see delicious Caribbean and Andean Colombian cuisine on this Colombia gourmet tour. We can create a personalized tour of Colombia that includes visits to local markets, cooking classes, typical restaurants, coffee-growing regions, and more. Whether you want to sip some Colombian Aguardiente brandy, try the Caribbean-infused seafood in Cartagena, or taste gourmet cuisine in a restaurant, we can arrange those tours that most interest you. For a typical dinner, we will arrange transportation and reservations for the restaurant Andres Carne de Res, in Bogotá. Off the Plaza Bolivar, there is another traditional restaurant called La Puerta Falsa, which serves Ajiaco Santafereño, a very typical Colombian dish. Another popular restaurant is El Tambor, located in La Calera which overlooks Bogotá. Enjoy a picada dish while enjoying views of the city sparkling at night. In Cartagena, we recommend and La Vitrola, Club the Pesca, and El Santisimo. THIS TOUR INCLUDES: HIGHLIGHTS FROM All hotel accommodations Bogotá All breakfasts in hotels Cartagena $CALL Other meals and drinks as mentioned in itinerary Colombia coffee region per person All tours, transfers, and entrance fees Gourmet & traditional restaurants English-speaking guides ITINERARY Day 1 ARRIVE IN BOGOTA & DINNER Upon arrival in Bogotá, your English-speaking guide will meet you and transfer you to your hotel. After checking in and resting at the hotel, head out on the town for a typical Colombian-style dinner at the popular Andre Carne de Res. The meal and transfers to and from the restaurant are included.
    [Show full text]
  • Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 Mins COOK TIME 3 Hrs
    Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 mins COOK TIME 3 hrs INGREDIENTS • 5 cups water For The Paisa Pinto Beans (Frijoles Paisas) • 2 cloves garlic crushed • 3 cups La Fe Dry Pinto Beans • 1/2 lb pork hocks • 2 Scallions chopped • 6 cups water • 1/2 cup chopped onion • 1 cup carrots shredded • 1/2 tsp La Fe Ground Cumin • 1/2 tsp salt • Salt • • 2 cups La Fe Frozen Tostone La Fe Black Pepper • 1 tbsp onions chopped For The Hogao (Colombian Creole Sauce) • 2 cups diced tomatoes canned or fresh • 3 tbsp La Fe Vegetable Oil • 1/4 cup scallions chopped • 1 cup scallions chopped • 3 tbsp La Fe Vegetable Oil • 2 cup diced tomatoes canned or fresh • 1/4 tbsp salt • 1 clove garlic minced • 1 clove garlic minced • 1 tsp La Fe Ground Cumin • 1/4 cup cilantro chopped • 1/4 tsp salt • 1/4 tsp La Fe Ground Cumin • 1/4 tsp La Fe Black Pepper • For The White Rice (Arroz Blanco) La Fe Sazon • 2 cups long grain La Fe White Rice rinsed For The Bandeja Paisa (Paisa Platter) • 3 (1/2 cups) water • 4 Fried Pork Belly Chicharrones • 1 tsp salt • 4 Cooked La Fe Chorizos • 1 tbsp La Fe Vegetable Oil • 4 Fried eggs sunny side up • 4 baked For The Powdered Beef (Carne en Polvo) La Fe Frozen Tostones • 1 lb flank steak • La Fe Lime Juice and Avocado for Serving DIRECTIONS Paisa Pinto Beans (Frijoles Paisas) 1. Regular Pot: Wash the La Fe pinto beans and soak overnight in cold water.
    [Show full text]
  • Bandeja Paisa
    Bandeja Paisa SERVINGS 6 PREP TIME 20 min COOK TIME 50 min DIRECTIONS INGREDIENTS 1. Rinse the beans before cooking then place them • 4 cups red beans, or kidney beans in a pressure cooker half filled with water and 1 • 1 tablespoon salt tablespoon of salt. Cook the beans for approxi- mately 30 minutes. • 2 diced green plantains 2. Then open the pressure cooker and place the • 1 small carrot, grated or shredded rest of the ingredients in with the beans. Cook • 1 pork trotter under pressure for another 20 minutes and serve with or without the trotter. • 2 tablespoons oil 3. Bandeja Paisa may be accompanied with 8 • 2 tablespoons tomato paste ounces of grilled beefsteak, steamed white rice, fried sweet plantains, deep fried pork crackling, 1 fried egg atop the rice, and 1 arepa. 4. The rice should be in the middle of the plate, 6. Spread the corn mixture over the top of the then the beans on the left side. The remainder of casserole so that it covers the rest of the the ingredients can be arranged on the plate to ingredients. Sprinkle the powdered sugar your liking. on top. 5. Sprinkle the raisins, olives, and hardboiled eggs 7. Bake the casserole in the oven for 30 to 45 over the beef, then layer the chicken on top. minutes, until the filling is bubbling hot and the corn mixture is golden brown. 8. Serve warm. For a pinch of Seabra’s flavor... This is a huge meal so be sure to have friends or family ready to share it with you! Recipe adapted from: https://www.foodnetwork.com/recipes/bandeja-paisa-recipe-2013652.
    [Show full text]