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Top 10 Burrito restaurants in the world

Fawad Zafar
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Top 10 Burrito restaurants in the world
Little Donkey

The word burrito signifies “little donkey” in Spanish, being the small type of burro, or “donkey”. The name burrito, as connected to the dish, potentially gets from the propensity for burritos to contain various things like how a donkey would certainly carry a lot. Some states that the dish started in the nineteenth century by either the vaqueros in Northern Mexico, farmers in California, or the diggers from Sonora.

Burrito


Burrito is a dish comprising of a wheat flour tortilla that is wrapped by such a way, that it is conceivable to completely encase the tasty filling on the interior. The filling comprises of a blend of different ingredients, for example, meat, beans, rice, lettuce, guacamole, and cheese, among others.

The first appearance of the burrito was recorded in the mid 1920s in Los Angeles when the proprietor Alejandro Borquez opened the Sonora Café and began serving the dish. He changed the name of the restaurant to El Cholo Spanish Café, it’s still in business.

When it became popular in the United States, various varieties of the dish began showing up, for example, Thai chicken burrito, Chinese pork burrito, and breakfast burrito.


Ingredients:

The Beef Filling is the significant part in the burrito formula. It’s highly seasoned and juicy so it gives the “wetness” in the burrito just as the flavor blending through different ingredients when you roll it up.

Freeze the burritos in individual servings by enclosing every burrito by aluminum foil before baking. Then simply remove one (or more) burritos from the freezer when you’re prepared to eat.

Different types of Burritos are,

Breakfast Burrito:

TheBreakfast burrito is a unique variety of a burrito, comprising of a tortilla stuffed with ingredients that are normally a breakfast meal staple, for example, eggs, bacon, and potatoes. It was created in 1975 in Tia Sophia, a café in Santa Fe, New Mexico.

Breakfast burrito

The breakfast burrito began to get on and soon discovered its way into standard fast-food establishments, for example, McDonald’s and Taco Bell. Eggs, bacon, and potatoes are the key ingredients, there are no set guidelines on what comprises an extraordinary breakfast burrito, so it can likewise be loaded up with different ingredients, for example, tomatoes, cheese, ham, spinach, and beans.

Mission Burrito:

mission burrito

The first Mission burrito was made either at El Faro taqueria in San Francisco’s Mission District on September 26, 1961, or at La Cumbre Taqueria on September 29, 1969. The burrito large and consists of a big, press-steamed tortilla that is loaded up with baked beans, rice, sour cream, guacamole, salsa, shredded lettuce, and jalapeños.

California Burrito:

California burrito is the specialty of San Diego, which is additionally where it was invented. It was initially made as an approach to feed the city’s hungry surfers, in light of the fact that there is a predominant beach culture in San Diego.

California burrito

The burrito consists of a flour tortilla stuffed with carne asada, a lot of cheese, french fries, sour cream, and guacamole.

Wet Burrito:

This burrito variety is particularly famous in Michigan. It can sometimes be found all through the United States, in California, Washington, and Texas. The burrito is called wet since it is covered in red chile sauce, and the entire thing is then topped with loads of melted cheese.


Top 10 Restaurants:


The top 10 restaurants of Burritos are,
1. Papalote Mexican Grill, San Francisco, United States of America
2. Lucha Libre Taco Shop, San Diego, United States of America
3. Tia Sophia’s, Santa Fe, United States of America
4. El Parasol, Santa Fe, United States of America
5. The Surfin Burrito, Cancun, MEXICO
6. Colima’s Mexican Food, San Diego, United States of America
7. Burritos Crisóstomo, CIUDAD JUÁREZ, Mexico
8. The Pantry, Amsterdam, Netherlands
9. Café Pasqual’s, Santa Fe, United States of America
10. L’ Patron, Chicago, United States of America

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KAPANA FOOD MARKET

Carmen Nangolo
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KAPANA FOOD MARKET

Namibia is a country located in the South Western region of Africa. Namibia is known for having some of the highest dunes in the world, located of course, in the Namib and Sahara deserts. The Namib follows along the coast of the country, beside the Atlantic Ocean and is perhaps one of the most striking natural features of the region. Though it has an area of 824 268 km², Namibia only has about 2.5 million inhabitants, making it one of the most sparsely populated countries in the world. Windhoek is its capital city, a well-developed and industrialized center for Namibian businesses and economic investment.

A notable tourist attraction in this city is the Independence Avenue Craft Market, where visitors can expect hand-crafted sculptures, jewelry and clothing. All purchases go towards supporting the local indigenous community, most notably members of the Himba tribe. This tribe is one of Namibia’s most iconic. The women of this tribe are famously known for covering their skin with otjize paste. Which is a mixture of butterfat and ochre pigment. This past helps protect from the hot and dry climate as well as insect bites. The women’s skin appears red after application, giving them their signature look.

Another one of Windhoek’s attractions is the Single Quarters, also known as the Oshetu Community Market. Locals and tourists alike can be found there daily, enjoying a local delicacy known as Kapana. “Kapana” refers to red meat, fat trimmings, liver and kidney which are grilled over a flame and served with chopped onion, tomatoes, chilies and spice. Though kapana is the main attraction, are foods are sold too. “Vetkoek”, a traditional Afrikaaner fried dough bread is often bought alongside kapana, as the foods complement each other. One can also expect to find dried sardines and mopane worms (large green yellow caterpillars found in abundance in Southern Africa.)

The Oshetu Market is a vibrant place, often packed with people and vendors. This makes it one of the best places to touch base with Namibia people and their culture. One can find a variety of local languages being spoken while there. Oshiwambo, being the most prevalent. Oshiwambo Iis spoken by the Ovambo people, the biggest ethnic group in Namibia. English and Afrikaans as well as other indigenous languages are also used to communicate. Most vendors know how to speak English, which makes the experience a lot more convenient for tourists and other English-speaking Namibians.

The Market also has stalls, located towards the back of the complex, where people can purchase clothing, accessories and jewelry. Tradishional Ovambo dresses are a popular product as some vendors are able to sew and tailor dresses to their customer’s specifications. The dresses are a combination of bold pink, red and black stripes, and are often worn by Ovambo women throughout the city.  Local woman can also find hair-dress mixed in with the clothing vendors, where they can have their hair braided and decorated in the trendiest African hairstyles. The hairdressers are very skilled and charge far less than the stores located in the central business district. Residents of the Katutura township, are known for visiting them often.

All of this makes The Single Quarters perhaps the most popular place to go in Widhoek. Anyone who finds themselves in the city is encourage to go.

Cookie Comparison!

Bailey Woodean
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Cookie Comparison!

Which are better, store-bought cookies or homemade cookies? The answer may seem obvious to some of you. Maybe you’re thinking that there is nothing better than a warm, homemade cookie fresh from the oven. Or, you may be thinking that store-bought cookies are better because you’re not a great baker, don’t have the time, or you simply have found your favorite cookie brands. For me, the answer is not so simple. So, how do I answer the question posed at the beginning of the article? I taste test them, of course!

Cookies
Photo by Karley Saagi from Pexels

Store-Bought

Oreos

Ah, milk’s favorite cookie! This is an American classic, is it not? Oreos originated in 1912 as a Nabisco brand cookie. I personally love Oreos, and refuse to eat them without dunking them in cold milk. I have even tried to find comparable “off-brand” or store brand Oreo-type cookies but have yet to find a good replacement for the real thing.

Chips Ahoy Chocolate Chip Cookies

These cookies are also part of the Nabisco family. They were introduced to the world in 1963 and are widely popular around the world. These cookies I could take or leave. They are not something I would personally purchase but may snack on at a friendly gathering. I also have to admit that store brands don’t seem to hold up to the real thing.

Homemade

Knowing what to expect from the store-bought cookies, I decided to compare them with my homemade versions.

Homemade Oreos ( recipe thanks to dessertnowdinnerlater.com)

cookie

Cookie ingredients:

  • 1.5 cups all-purpose  flour
  • ½ cup Hershey’s special dark cocoa
  • 1 tsp of baking soda
  • ½ tsp of baking powder
  • ¼ tsp of salt
  • ½ cup of unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 tbsp milk
cookie

Filling ingredients

  • ⅓ cup unsalted butter, room temperature
  • ⅓ cup coconut oil or shortening
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tsp milk

 Baking instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line cookie sheet trays with parchment paper or a silicone mat. (I sprayed my trays with cooking spray)
  3. In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside
  4. In a stand mixer with paddle attachment, cream the butter with the sugars. Add eff, vanilla, and milk. Mix and scrape the bowl.
  5. Add dry ingredients to the wet ingredients and mix completely. Dough will be thick
  6. Scoop about 1 tablespoon of dough, make into a ball, and place on cookie sheet. Use the bottom if a measuring cup to press half-way down on the ball. Grease bottom of measuring cup first to avoid sticking
  7. Bake 350 degrees Fahrenheit for 6-7 minutes or until cooked through
  8. Let rest for 3 minutes and allow to cool completely
  9. To make the filling, beat the butter and coconut oil or shortening until smooth. Add the powdered sugar, vanilla, and milk. Mix until smooth.
  10. Place filling into a plastic bag and cut the corner off. Pipe mixture onto cookie. Top with another cookie.
  11. Repeat until done

My Homemade Chocolate Chip Cookie recipe

cookie
  • 2 sticks of butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups of flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • ½ tsp salt
  • 2 cups chocolate chips
  1. Preheat given to 350 degrees Fahrenheit
  2. Grease cookie sheets
  3. Cream together butter, brown sugar, sugar, eggs and vanilla until fluffy
  4. Add flour, baking soda, baking powder, and salt
  5. Fold in chocolate chips
  6. Combine fully, then spoon onto cookie sheets 2 inches apart
  7. Bake 10-11 minutes or until cooked through
cookie

My conclusive comparison review

Cookie

After tasting all of these cookies I have come to a few conclusions:

  1. Don’t taste test a bunch of cookies in one sitting, you will have an upset stomach
  2. Oreos from Nabisco are better than the homemade version because let’s face it there is nothing else out there that compares to the original. The homemade ones are soft and would not be easily dunked in milk.
  3. Homemade chocolate chip cookies are better than store-bought. They are soft, even after they cool, which is how I prefer my cookies to be and the Chips Ahoy ones are on the crunchy side.
cookie

Up and Coming Restaurant Chains Worth a Try: Part 2

Ossiana Tepfenhart
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Up and Coming Restaurant Chains Worth a Try: Part 2

Chain restaurants are the name of the game in this series, and the franchise world has never been more fascinating. The chain restaurants people dine at reflect the overall culture around them and give us all a good look at what people value around us. 

chain restaurants

These days, chain restaurants aren’t the low quality disasters they once were. (*cough* Applebee’s *cough*) These new brands are starting to take over the game, and are definitely worth a shot. 

First Watch

When it comes to different categories of restaurants, few have seen as much decline as family dining. First Watch, a breakfast-focused restaurant, is trying to change that. This Florida-based restaurant has seen tremendous growth thanks to their fresh ingredients and highly inclusive menu. 

Truth be told, this chain has its work cut out for it. With terrible restaurants like IHOP and Denny’s ruining the reputation of breakfast restaurants for years, it will take a while for people to be willing to give this new chain a try. Hopefully, the stellar reviews will help. 

Mod Pizza
The first MOD Pizza location, at Union Square in Seattle, Washington

MOD Pizza

Blaze Pizza’s top competitor, MOD Pizza, also happens to be one of the fastest-growing new brands in the country too. The delicious pizza, fresh ingredients, and a flat rate pricing model that lets you get unlimited toppings for free. 

What makes MOD Pizza particularly commendable is its dedication to socially-conscious business. This chain is known for making an effort to hire people who otherwise would have a hard time securing employment, and for paying employees a solid, living wage. 

BurgerIM

Getting good, chef-inspired burgers isn’t always easy, but BurgerIM tries to make it happen. With 11 different protein options, kosher offerings, and incredibly well-made dishes, it’s easy to see why this new chain is getting so much love. 

Like most other restaurants on this list, there’s a lot of customization and individualized choices that make BurgerIM work well with its client base. Currently, over 200 locations exist, but it’s expected that many more will open up soon enough. 

CoreLife Eatery

As people grow increasingly leery of dangerously high calorie counts on restaurant menus, restaurants are starting to focus on a healthier outlook. CoreLife Eatery is one of the newest brands to embrace healthy eating with fresh ingredients, made-from-scratch recipes, and nutritionally-balanced meals. 

This restaurant chain focuses on food bowls, soups, and handcrafted beverages that are packed with vitamins. It’s a part of a movement that everyone can enjoy. 

Mission BBQ

This petite restaurant chain is the epitome of “new cowboy chow.” The entire menu is an homage to Southern cuisine and “low and slow” cooked barbecue platters. The food alone isn’t what makes this venue such a country-friendly place to be, either. 

Mission BBQ’s decor is all-patriotic, and part of the restaurant’s mission is devoted to supporting our troops and donating to veteran organizations. If that isn’t all-American goodness, we don’t know what is!

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Worldwide delectability: Antarctica

Bailey Woodean
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Worldwide delectability: Antarctica

There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in Antarctica!

antarctica

The Continent of Antarctica

Antarctica is thought of as one of the most desolate continents in the world. The majority of its inhabitants are actually penguins. The population of these flightless birds greatly outnumber the population of human beings. In fact, the human population is an estimated 1,106 people. Antarctica is home to the South Pole, the Antarctic Peninsula, icebergs and even an old British research facility which has since been transformed into a museum. You may not think that such an uninhabited place could even have a delectable fish to add to the list. Fortunately, they do!

Antarctica

Pemmican and sledging biscuits are highly regarded as a reflection of an Antarctic dish. Due to the frigid temperatures, anyone residing in Antarctica must consume a high-calorie, high-fat and high-carbohydrate diet. This is true even if you are visiting.

pemmican

The recipe for Pemmican (thanks to https://aroundtheworldtravels.co.uk) is as follows:

  • 300 grams of Beef strips cut as thinly as possible
  • 350 grams of beef suet
  • 100 grams of cranberries
  • 1 teaspoon of salt
  • Sprinkle herbs and black pepper as desired
pemmican
  1. Purchase low quality beef from a butcher and have them slice it as thin as possible. They may give you the beef fat for free, if not you can buy 100% beef suet from another source, such as a grocery store or supermarket.
  2. Next, preheat your oven to the lowest possible temperature.
  3. Place strips of beef on a baking sheet, put in the oven to begin the dehydration process.
  4. Once the beef is dehydrated, allow it to cool before adding it to a food processor for blending.
  5. Continue blending until a coarse powder has formed and set aside.
  6. Chop the fat into small pieces and add to a frying pan heated on low.
  7. The fat needs to melt and the water must evaporate. Do not let it burn.
  8. The mixture will turn into a thick, waxy consistency, yellow in color.
  9.  Only once the mixture changes into a hard and oily substance should you begin to add the cranberries, beef powder, etc.
  10. Let cool and set completely
biscuit

The recipe for sledging biscuits (thanks to www.food.com) is as follows:

  • 150 grams of whole wheat flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 30 grams of butter (full fat)
  • 50 milliliters of cold water
biscuit
  1. Oven should be preheated to 375 degrees Fahrenheit
  2. Combine flour and baking soda, then add the salt
  3. Rub the butter with your fingertips until it is combined with previous ingredients. Consistency should resemble breadcrumbs.
  4. Add the water slowly until a valuable dough ball is formed. Ingredients should be fully incorporated, but not sticky.
  5. Roll out the dough on a floured surface until it is 2 I’m thick. It should fit a large baking sheet.
  6. Lightly grease a baking tray before transferring the dough sheet onto it.
  7. Cut 2 in squares and prick each one with a fork
  8. Bake for 15 minutes or until golden brown.
  9. Allow to cool before spreading the pelican on top

In addition to the recipes above, dishes you will need in Antarctica should include coffee with sugar (for the warmth, caffeine and energy boost), Bannock (a bread recipe traditional to the UK), Hoosh (a combination of Pemmican, biscuits and melted ice), and chocolate! Chocolate is a handy and portable go-to for those traveling in Antarctica as it serves as the perfect boost and craving fighter.

Up and Coming Restaurant Chains Worth a Try: Part 1

Ossiana Tepfenhart
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Up and Coming Restaurant Chains Worth a Try: Part 1

Though chain restaurants often carry a bad reputation, the truth is they’re popular for a reason. Whether it’s good food, good ambiance, or just cheap prices, people like the venues in question enough to make them profitable. These days, the competition for having a popular chain restaurant is higher than ever.

The quality of a good chain restaurant is quickly becoming the number one marker for success. This series of articles will look at rapidly-growing chains worth a try…even if you generally dislike the idea of eating at a franchise.

Dog Haus

It’s been a long, long time since hot dogs got the love they deserve. Dog Haus, a rapidly-growing chain based out of Pasadena, is trying to change that. This chain focuses on making mouthwatering brats, dogs, burgers, and wursts topped with fresh ingredients and placed on Hawaiian buns.

The food is excellent, the surroundings are great, and the sheer number of combinations make it possible for everyone to find something they adore.

Blaze Pizza

Blaze Pizza

Blaze Pizza’s topped charts for the fastest-growing chain restaurants for several years in a row, and there’s good reason for that. Ultra-high quality ingredients, delicious recipes, and a fast-fire oven seem to be their keys to success.

The food is all made to order and you can choose from up to 40 toppings for your pie. Among regulars, the most common way they describe Blaze is a “Chipotle for Pizza.” So, if you’re a fan of Chipotle, you’re probably going to enjoy Blazen Pizza’s offerings, too.

True food kitchen

True Food Kitchen

If you’re tired of seeing chain restaurants that have little to no focus on your health, you’re going to love this one. True Food Kitchen was created by Dr. Andrew Weil, one of the biggest names in holistic health. Its focus isn’t just on flavor; it’s about your wellness, too.

The menu is entirely seasonal, made from scratch, and organic. Visitors can choose from gluten-free platters, vegan platters, and vegetarian platters. In other words, people who have dietary restrictions will find their new home here.

Lazy Dog Restaurant & Bar

Once in a while, it’s only natural to crave some decadently homey platters while you’re out and about. That’s what makes Lazy Dog one of the most rapidly-expanding franchises in the United States. This SoCal-based chain offers upgraded takes on comfort foods and gastropub fare, without pretention.

Fans of bacon, pizzas, piled-high bar bites, and hearty meat dishes will want to eat all their menu. Their happy hour isn’t too bad, either, especially when you consider how low their prices can get.

Shake shack
Snake Shack in Pacific Place

Shake Shack

For years, Shake Shack was one of the biggest names in all of New York City. Its decadent burgers, heavenly thick shakes, and crispy fries became a major tourist attraction among foodies from abroad. After much goading, Shake Shack ended up becoming a major chain across the United States.

Its popularity spread like wildfire, and most of it is due to the sheer quality of the food. Once you have a bite, you’ll be hooked for life.

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Wood-fired pizzas

Bailey Woodean
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Wood-fired pizzas
pizza wood-fired

Wood-fired pizzas are made using a wood-fired pizza oven, also known as a brick oven. Most brick ovens cook their contents using wood or gas. In the case of this article, the brick ovens cook with lit wood. Brick ovens retain the heat from the fire burning inside. Then the heat radiates evenly, perfectly cooking the food set inside. These brick ovens are an ideal way to cook delicious pizzas because it crisps the crust with a slight char and the toppings and cheese hot and flavorful.   

pizza wood-fired

Positive aspects of brick oven cooking

  • Brick ovens give food a unique flavor
  • Retains nutrients in vegetables
  • Great for baking bread, meat, pizza, and more
  • Saves energy
  • Saves money on electricity
  • Cooks pizzas in 90 seconds
pizza wood-fired

Negative aspects of brick oven cooking

  • Requires special training and expertise
  • Requires concentration and focus
  • Requires consistency in wood size, species, and moisture content
  • Must use a certain type of dough for the crust (brick oven friendly)

Other facts to keep in mind about cooking pizzas in a wood-fired brick oven include:

  • Having the proper flame height
  • Regulating the heat
  • Regulating the cooking time and temperature

These tips will vary depending on your particular pizza recipe and brick oven. The best way to find out what flame height, temperature and cooking time are right for your pizzas and other foods is to experiment. Once you perfect each of these components of brick ovens and brick oven cooked foods then you can move forward with the other areas of your restaurant.

Chef Leo’s pizza dough recipe for brick ovens

The following recipe yields four 12” pizzas.

  • 5 ¼ cups of all-purpose flour
  • 2 cups of water
  • 2 ¼ teaspoons of instant dry yeast
  • 1 tablespoon of sugar
  • 1 tablespoon of sea salt
  • 2 tablespoons of olive oil or lard
pizza wood-fired

The following instructions should be followed closely to create the best end result.

  1. Place flour in a large bowl and create a well in the center
  2. Pour water into the well, slowly
  3. Add sugar and yeast
  4. Mix well with your fingers acting as a whisk
  5. Continue mixing until the dough is “shaggy”
  6. Add the olive oil and mix until smooth
  7. Sprinkle salt on the dough and knead until semi-smooth
  8. Cover the bowl with plastic wrap and rest for 20 minutes at room temperature
  9. Divide the dough into four equal portions and roll into tight dough balls
  10. Cover and refrigerate for 24 hours. Then remove 90 minutes before cooking

Chef Leo recommends refrigerating the dough balls to allow them to rest and allow the flavors to fully develop.

Kenneth Kingswell added this recipe for Jalapeno and Pecan Pesto Pizza

Once you make or buy your pizza dough, proceed to make this jalapeno and pecan pesto pizza with the following ingredients.

  • 2 cups of olive oil
  • 1 tablespoon sea salt
  • 4 oz. Pecan pieces
  • ¼ cup red onion
  • 6 – 10 jalapenos

 Kenneth Kingswell recommends the ingredients be handled as follows:

  1. Remove stems & seeds from jalapenos. Slice jalapenos lengthwise to make removal of seeds & pith easier. (Note: The jalapenos’ spicy heat comes from the pith and ribs of the pepper. Leave a little more in the mix for a hotter sauce, remove as much as possible for a milder sauce.)
  2. Heat pecans over medium heat to toast slightly. Cool pecans before adding to the pesto. Add your sea salt to your pecans.
  3. Add jalapenos & red onion to food processor and puree while adding your olive oil. Add more oil if needed. Pesto should have the consistency of applesauce. Add your nut & salt mixture and taste — checking both salt level & oil level. Add more of each if necessary.
  4. Set sauce aside and prepare your dough and toppings. Layer them on the dough when you are ready to bake your pizza.

Kenneth then recommends using a light layer of sauce on the pizza dough. Then top it with cheese, sliced onion, or pre-cooked chicken. Any ingredients you choose should be mild in flavor as the sauce itself is meant to be the star!

pizza wood-fired

Recipe sourced from www.fornobravo.com

With a fork in one hand and a pen in the other, let’s dive in: El Cubilete

Bailey Woodean
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With a fork in one hand and a pen in the other, let’s dive in: El Cubilete

El Cubilete is a family-style Mexican restaurant. They advertise homemade Mexican food and Tequila bar. They are closed on Mondays. However, they are open Tuesday – Friday 11 am – 9 pm, Saturday 11:30 am – 9 pm and Sunday 12 pm – 7 pm.

This establishment is located at 2050 Cayuga Drive Extension Niagara Falls, NY 14304. It is a corner lot on a very busy road which can be loud and dangerous. They have a parking lot and outdoor seating. Although, with the loud and busy road I can’t imagine the outdoor seating is actually pleasant. When my family and I celebrated my birthday dinner here this year, we were sat inside but some families were sat in the outdoor area.

Tacos
ALFONSO CHARLES Pixabay
This photo does not belong to El Cubilete Restaurant

The Atmosphere at El Cubilete

The atmosphere at El Cubilete is pretty typical of a Mexican restaurant. It is nicely decorated on the inside and seems appealing from the outside, aside from the busy road. The restaurant was very loud during our visit, it was also rather dark.

Staff leave something to be desired as far as their customer service skills. The restaurant was a but full but, it seemed that we were a burden or a hassle to our waiter. I have never had an encounter like this while in public with my family.

I have read that they sometimes have live Mariachi bands which could make the occasion more fun, as well as uncomfortably loud. This is the type of establishment that I would label “all bark and no bite”. They talk a big game, decorate their restaurant and bar to be pleasing to the eye, and yet they ruin it with off-putting staff, mediocre food, and a chaotic atmosphere.

Mariachi
jacqueline macou Pixabay This photo does not belong to El Cubilete Restaurant

My family and I had a difficult time here with my 2-year-old son. With the level of noise and chaos, he became very overwhelmed and my son is not a shy boy. My husband ended up sitting with him in the car while the rest of our group quickly ate, paid our bill and left.

The Food at El Cubilete

My family had been to this establishment in the past and enjoyed the food. So, they decided it would be a good location for my birthday dinner. I ordered the Burrito California which is stuffed with steak, beans, rice, Pico de Gallo, and a side of guacamole salad. The meal was decent. There could have been better seasoning on the steak and the salad needed something to add flavor and texture. Maybe bacon bits or homemade croutons of some kind. I ended up taking most of it home.

Burrito California
This photo does not belong to El Cubilete Restaurant

I don’t know what the total bill was for our group since my parents paid but my meal was $9.99. This seemed like a fair price considering the quality of the food as well as the quality of the experience. The other prices seem comparable to other Mexican restaurants.

My Final Recommendation of El Cubilete

I personally would not recommend this restaurant. There are far better Mexican restaurants that are cheaper and have a great staff! It also says something about an establishment when they have to beg potential customers to ignore bad reviews. After our visit to El Cubilete, I decided to write a review and read what others had written. I looked at Google Reviews and I was shocked by a post authored by the restaurant owners! “Don’t believe it all to the bad reviews. We’re definitely the best Mexican Cuisine from Western NY. So don’t hesitate and come in and prove by yourselves, and you will surely love it, my friend!” There are good and bad reviews for a reason and both should be considered. If I had seen this level of desperation from the owners prior to our visit, I would have recommended we go elsewhere. My family and I will not be

Top 10 Ceviche restaurants in the world

Fawad Zafar
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Top 10 Ceviche restaurants in the world

The national dish of Peru, Ceviche comprise of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, at that point marinated in lime juice. The texture of the fish changes due to the causticity of lime juice, as does its color that changes from pink to white.

Ceviche


The acidic marinade also called as leche de tigre (lit. tiger’s milk) “cooks” the meat with no warmth engaged with the procedure. For ceviche, fresh fish is ideal, as fish and shellfish that are not new can cause food contamination. Peruvians are utilized to new ingredients, so the fish will once in a while be set up for ceviche, not exactly an hour after being caught.

Ceviche

Fish for ceviche can be divided into three classifications which are firm, medium, and soft. The dish was initially made by the locals who marinated fish and Amarillo chiles in the juices of a native fruit called tumbo, which was supplanted by lime juice when the Spanish carried limes and onions to the nation.

Ceviche



With an extraordinary fragrance of the ocean, the flavors of ceviche are marginally acidic and spicy, . Generally, it is served on a bed of lettuce with minor bits of corn, boiled yuca, and lumps of sweet potato. Cancha, an assortment of popcorn produced using huge corn kernels toasted in salt and oil gives a perfect side dish.

The dish is customarily served at cevicherias, specific ceviche restaurants that can be discovered everywhere throughout the nation, and it is famous to such an extent that it even has its day, known as National Ceviche Day.

Ingredients:

Fresh fish, lime, chili, avocado, tomato, cucumber, and cilantro are the significant ingredients used in Ceviche.
The simple ceviche formula is shockingly exceptionally quick and easy to prepare and makes for a scrumptious, fun appetizer for gatherings and get-togethers.

Different varieties of Ceviche are,

Ceviche
Photo by Pirata Studio Film on Unsplash

Ceviche Colima:

Colima-style ceviche is made with a mix of finely cleaved white fish, salt, onions, and lime juice. After the fish has marinated, the ingredients such as tomatoes, stew peppers, carrots, olives, vinegar, coriander, and olive oil are included.

Ceviche Mixto

Ceviche Mixto:

Ceviche mixto is a great Peruvian appetizer that separates itself from different sorts of ceviche by the expansion of different seafood ingredients to consistently used fish. The ingredients include squid, shrimp, octopus, and scallops. Mussels or little crabs are sometimes additionally added to the dish.

Ceviche
Fabian Gutiérrez Cortés [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)]

Ceviche Tico:

Ceviche Tico is a Costa Rican form of the well-known ceviche, accessible in numerous adaptations all throughout the country, comprising of white fish or shrimps marinated in lime juice, coriander, chilis, garlic, and onions. At the point when the majority of the ingredients have been consolidated, the concoction is chilled for three hours before utilization.

Conch Ceviche:

Conch ceviche is a Bahamian bend on the exemplary ceviche, made with conch meat as the key ingredient. It ordinarily comprises of conch meat, tomatoes, red onion, scotch peppers, and diced mango for a little pinch of sweetness.

Chinguirito

Chinguirito:

Chinguirito is a kind of ceviche arranged with bits of restored and dried guitarfish that is normally absorbed in hot water, at that point prepared with lemon juice, salt, and chili. The dish is normally presented with yuca, chopped onions, and fried corn.

Top 10 restaurants:


The top 10 restaurants of Ceviche are,

  1. Chez Wong, Lima, Peru
  2. El Mercado, Lima, Peru
  3. Pastuso, Melbourne, Australia
  4. Clamato, Paris, France
  5. Hugo’s, Houston, United States of America
  6. Agua y Sal Cebichería, Mexico City, Mexico
  7. Perla’s Seafood and Oyster Bar, Austin, United States of America
  8. La Mar, Santiago, Chile
  9. Manta Ray, Tel Avev, Israel
  10. El Catrin Destileria, Toronto, Canada
Ceviche Verde from Hugo’s. Photo credit to Paula Murphy

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Worldwide delectability: Africa

Bailey Woodean
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Worldwide delectability: Africa
Africa

There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in Africa!

The Continent of Africa

This continent is considered the second largest in the world. There are more than 1.2 billion people living on the continent and they are spread out over 54 countries. The continent of Africa also includes a great deal of wilderness that is far less inhabited by human beings. Some of the countries in Africa that are the most inhabited include Johannesburg, Giza, and Cairo. Cairo is home to more than 4,400 restaurants, many of which likely serve a popular African dish known as Pap En Vleis.

Pap En Vleis

Pap En Vleis

Pap En Vleis is a tasty and very common African dish. Most of the time, the dish can be eaten with your hands due to how thick the pap can be. Pap is a member of the carbohydrate family. This part of the South African dish can be paralleled to that of polenta.

Pap En Vleis is a relatively simple dish to make but, involves an extensive ingredient list. I was able to find a recipe for this dish on the internet. It is written by Siba Mtongana. This recipe is as follows:

The ingredients list

  • 750 ml water
  • A pinch of salt
  • 350 g of maize meal
  • 2 T butter
  • 5 T soya sauce
  • 5 T teriyaki sauce
  • 200 g thick beef strips
  • 2 T olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 10 I’m piece ginger, peeled and grated
  • Freshly ground black pepper, to taste
  • 125 ml sweet chili sauce
  • 2 spring onions, sliced
Pap En Vleis

The instructions to make the dish are briefly laid out as follows:

  1. Boil water and salt
  2. Add half of the maize meal and reduce to medium heat
  3. Cover and cook for 8 minutes
  4. Stir and slowly add the other half of the maize meal
  5. Stir and beat with a wooden spoon for 5 minutes
  6. Reduce the heat, cover and cook for 10 – 15 minutes
  7. Add the butter and mix
  8. Remove from heat
  9. Use muffin tray and press two spoonfuls of pap into each cup on the tray
  10. Set aside and marinate the beef strips in half of the soya and teriyaki sauce for 10 minutes
  11. Heat oil in large frying pan
  12. Saute onion, garlic, and ginger for one minute
  13. Add beef
  14. Season with pepper and stir-fry for three minutes until cooked through
  15. Add remaining sauces, sweet chili sauce, and spring onion
  16. Cook for 2 minutes
  17. Fill each of the pap cups and serve
Mama_cooking_Ugali_in_Iringa,
OLYMPUS DIGITAL CAMERA Ingolenz [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)]

*total cooking time is an estimated 40 minutes after about 15 minutes of prep time. Plan accordingly.

The recipe is easy to make, even a beginner could take a crack at it! The end result should be about four to six servings. If you are cooking for a larger crowd then you may want to double the recipe. Do so carefully. The recipe author was kind enough to include a wine pairing option and she suggests Hidden Valley Pinotage. This, of course, is likely not available throughout African villages, but may be something you can find locally.

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