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Laura Martínez, First Blind Chef to Open a Restaurant in the US
I accidentally stumbled upon La Diosa (Spanish for “goddess”), a little café in Lincoln Park that I did not remember having seen before. I was first curious about the name, and since we had already had lunch, we decided to go in for dessert.
I had no idea that I was really in for a treat.
We were greeted by La Diosa‘s owner Laura Martínez, a young Mexican chef trained at Le Cordon Bleu College of Culinary Arts. We exchanged pleasantries in Spanish (the restaurant had just opened in January). The pictures on the wall prompted more questions. I learned that Martínez honed her cooking skills while interning, and later working for Charlie Trotter.
As if these accomplishments were not already impressive, Laura Martínez happens to be the first blind chef to open a restaurant in the US.
The entire concept behind La Diosa, from the menu to the name, are both her idea and her dream. Losing her eyesight as a baby, Martínez is convinced that her condition pushed her to succeed. “Being a chef was not the easiest path for anyone in my situation, and I did not want anybody to tell me that I was not able to do something. I am the only one in my family with a degree,” she said.
Her kitchen is completely open and pristine, and watching her prepare empanadas with great precision, is nothing short of amazing. Her husband, Maurilio, doubles as both Martínez’s eyes and her sous chef. “Sometimes it can get frustrating, you wish you could see when it gets busy so that you can move faster,” she added.
Why La Diosa? Martínez said the name is a nod to her faith. As she spoke, I could not help but be reminded of her strength and resolve. Plus, if I could ever imagine of anyone embodying supernatural powers, it is her: Martínez masterfully wields a knife without sight.
If you visit La Diosa, please say hi to chef Martínez from us. We recommend that you try her tequila-cheese pie or the flan. The hot chocolate is heavenly indeed.
La Diosa
2308 N. Clark St.
773-372-5559
Open hours:
8 a.m.-7 p.m. Tuesday-Thursday
9 a.m.-9 p.m. Friday and Saturday
11 a.m.-6 p.m. Sunday
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Margarita de Piña y Mezcal: La Receta
Para todo mal, mezcal, y para todo bien también, dice el dicho oaxaqueño. Del náhuatl “mezcalli” que significa “agave horneado”, esta bebida artesanal mucho menos famosa que el tequila, poco a poco ha ido conquistando paladares tanto mexicanos, como extranjeros. Esta semana y para darle la bienvenida a la primavera (aunque por estas latitudes no se deje) el chef Aldo Saavedra nos trae una receta para hacer una margarita de piña y mezcal.
INGREDIENTES
- 1 piña chica
- 15 cubos de hielo
- 2 ramitas de menta
- 1 cda sal de gusano de maguey
- 1 vaso jugo de piña
- 3 caballitos de mezcal o al gusto
PROCESO
- Lava la piña y rebana únicamente la parte superior.
- Saca la pulpa de la piña, teniendo cuidado de no romper la cáscara, ya que se usará como vaso
- Lavar y desinfecta la menta, deshójala
- Muele en la licuadora, la mitad de la pulpa de la piña, las hojas de menta, la sal de gusano, el mezcal y el jugo de piña. (Muélela muy bien para que no la tengas que colar.)
- Vierte la mezcla en la piña hueca y decora con hojas de menta, un trozo de piña y un chile.
- ¡Salud!
El Chef Aldo Saavedra, dueño de Bonsanco Pasteleros en la Ciudad de México, ha cocinado para huéspedes de establecimientos como el conocido Hotel Condesa D.F. y ha contribuído con sus recetas en proyectos con marcas de la talla de Larousse y Danone. En Nuestra Mesa, el Chef comparte con los lectores de La Vitamina T, su pasión por la cocina y por México. Encuentra más información sobre el chef Aldo Saavedra en su página en Facebook México de mis Sabores.
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Viaja al Pasado sin Dejar la Ciudad con Chicago, Ford y Tú
Se terminó el Chicago Auto Show, un evento que en su edición número 107 rompió records de asistencia. Como es tradición, el público tuvo la oportunidad de votar por sus favoritos, y Ford ganó a lo grande, incluyendo premios al auto más popular y al mejor auto en producción.
Uno de los coches que obtuvo mi voto es el GT-350, un vehículo increíblemente poderoso inspirado en un clásico: el Shelby GT350, y para ir a tono con el tema de la nostalgia, visitamos una de mis cafeterías favoritas: Eleven City Diner en Lincoln Park.
Este establecimiento nos remonta a una época de antaño en la que abundaban los ´diners´ o cafeterías casuales y de ambiente familiar. Aquí puedes encontrar deliciosos sandwiches, sopas, ensaladas y hasta dulces a granel. Algo que siempre me ha fascinado en esta cafetería (además de su pan recién salido del horno) es la fuente de sodas, donde se preparan bebidas que definitivamente te transportan a otra época. Prueba sus malteadas hechas a la antigüita, o sus “fosfatos”, que son bebidas gaseosas que se popularizaron a fines de los 1800s y que están recobrando auge en la coctelería actual.
Si traes tu auto contigo, estás de suerte, porque el restaurante ofrece estacionamiento en la parte de atrás, así que no tienes que sufrir en este frío tremendo para viajar al pasado.
ELEVEN LINCOLN PARK
2301 N. Clark St.,
Chicago, IL 60614
Phone. 773-244-1112
Este artículo ha sido patrocinado por Chicago, Ford y Tú. Sigue a Chicago Ford y Tú en Facebook on en Twitter.
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Food: How it Makes Words Delicious. From the Series #DíloconSabor (Say it with Flavor)
“A darle que es mole de olla” (Let’s get to work because we are making mole de olla). This expression is used to instill motivation to begin working on a complex task.
Post 1 of the series #DíloconSabor (Say it with Flavor)
Having been raised in Mexico City, Mexico, it was not until I moved to the US as a young professional, that I realized that sports jargon was prevalent in colloquial language. I might have not fully understood which sport the expressions had been borrowed from, but I very quickly became adept at seasoning my language with phrases such as “touch base”, “call an audible”, “drop the ball”, etc. Something that was very curious to me is that in contrast, Mexicans season their language with food. This series, “Dílo con Sabor” is a collection of food-centric sayings or allegories that are now part of popular wisdom or folklore.
Do you have a favorite food-related saying? Tweet it to @lavitaminat with the hashtag #díloconsabor (sayitwithflavor).
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Art and Heart: A Culinary Showcase by Ron Aleman at Sophie’s
Art.
This is the first thought that came to mind when my dish was served – a beautiful combination of colors and textures that made me take notice. The impeccable service and a thoughtfully curated space overlooking Michigan Avenue added to the experience. Comfort meets class here, and you can´t help but feel charmed when you visit. I was hooked.
And beyond beauty, substance. Heart. You are after all at Saks Fifth Avenue… a model walking by each table with the latest designer jacket can be a reminder of your targeted budget or caloric intake. Chef Ron Aleman’s food is so good though, that somehow you feel welcome, not intimidated.
As I kept coming back I realized that something resonated within me. Just like shorthand, food is a secret language that transports you to a particular time and place. I knew the author of my meal was undoubtedly an artist. But, why did I think that this American fare spoke Spanish to my soul?
Chef Ron Aleman grew up dreaming of pursuing a career in the arts, perhaps painting or drawing (when I heard this, the artistic plating made perfect sense). Instead, he took a detour and graduated with a degree in business. As a successful salesman, at the age of 30, (when many professionals have consecrated themselves to their craft) Aleman was starting over. In his new position, tending to the chores assigned to the most junior staff, he took over washing dishes and mopping with pride. “I knew this was the path I needed to follow, and there was nothing to be ashamed of”, he said.
If you have tried Chef Aleman’s food, you have looked at a snapshot of his heart: “Family is at the center of food. Food is love… cooking for others is an honor.” It is precisely his family where Chef draws a lot of his inspiration. Aleman found his Mexican mother-in-law’s asada salsa so irresistible, that he recreated her recipe in his kitchen. Growing up with tortillas as a staple of his family’s meals, his point of view is down-to-earth yet uniquely cosmopolitan. If you visit, try his coconut bread pudding, a dessert that in Mexico, we call capirotada.
Like CliffsNotes on Chicago, Chef Ron Aleman’s dishes are a synopsis of the character of the city- elevated yet approachable; informally sophisticated; worldy American with just the perfect touch of heat.
Follow Chef Aleman on Instagram: @Ronaleman27
(312) 525-3400
700 North Michigan Ave. 7th Floor
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La Vitamina T Wins 2014 YolotlMetzli Award!
Thank you friends and readers for nominating La Vitamina T for the Yolotmetztli Award granted by the Binational Institute of Human Development. I feel incredibly honored and absolutely privileged to be recognized for doing what I love most: creating awareness for one of Mexico’s most delicious and fascinating treasures, its food.
The more I talk about food, the more I find it a particularly powerful element of national identity. Food gives us a common ground (we eat, therefore we exist), and while food makes us different, it also makes us the same.
Perhaps through this interactive art form, we can find understanding and love for the people who bring it to life.
To find more information about this event or to RSVP, click here.
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Bueno, Bonito y Barato: El Nuevo Menú de Olive Garden
Chicago es una ciudad con muchísimas opciones para comer bien, el único pero, es que si uno decide residir en los suburbios, frecuentemente estas opciones se reducen considerablemente.
Olive Garden siempre ha estado entre mis restaurantes suburbanos favoritos, con sus platillos preparados con ingredientes frescos y de buena calidad. Me gusta mucho su ambiente familiar: me recuerda a los restaurantes en México en el que muchas generaciones se reúnen a comer, lo que por estas latitudes es algo fuera de lo común. También es aquí donde me pongo al corriente con mis verduras, porque usualmente pido berenjena a la parmesana y la ensalada me encanta. Por fortuna, un Olive Garden seguro siempre está cerca de casa.
Hace unas semanas Darden me invitó a probar el nuevo menú que Olive Garden debutó en marzo. Como de por sí este restaurante me gusta, pues no me hice del rogar. Quedé sorprendida, porque mi presupuesto de $25 dólares fue más que suficiente para comer con todo y botana, ensalada, y postre. Por ejemplo, entre los nuevos platillos, está Cucina Mia, en el que uno puede escoger pasta, salsa y una opción de carne por solo $9.99.
Yo me decidí a probar el Pollo Abruzzi: pechuga de pollo a la parrilla en un caldo preparado a fuego lento con frijoles, col y verduras. Este plato vino acompañado con mi ensalada favorita. También pedí como botana unas bolitas de risotto inspiradas en las arancini italianas y por supuesto, no me salté el postre.
Desde luego que, como se imaginarán, quedé fascinada con el nuevo menú. Aunque la verdad, no me esperaba menos. Ví unas alitas de pollo picantes que se me antojaron, pero por esas regreso a la próxima.
Nota: Olive Garden nos proporcionó una muestra del menú, pero las opiniones aquí expresadas son independientes y exclusivas del autor.
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Receta: Mermelada de Membrillo
Similar en textura y sabor a la guayaba, yo no sabía que el membrillo o quince era una fruta, y mucho menos que el dulce o ate que se prepara con ella es otra herencia de la colonia. Tras investigar lo que hay detrás de este delicado manjar, descubrí que los españoles incorporaron el ate de membrillo a su repertorio gastronómico, gracias a que este dulce sefardí, se popularizó en el siglo XII.
No me cabe la menor duda de que los platos ilustran.
Mi amiga Luisa López, una fabulosa cocinera que rige su casa bajo un estricto calendario de festividades mexicanas, aprovechó la temporada de membrillo para conjurar en su cocina, una variante del ate: la mermelada. Generosamente, Luisa aceptó compartir con los lectores de La Vitamina T, su magnífica receta.
Ingredientes:
- 4 libras de membrillo
- 4 tazas de agua
- 3 libras de azúcar
- La rayadura de un limón
Procedimiento:
Paso 1
Lava, pela y parte cada pieza de membrillo en cuatro partes. Remueve el centro junto con las semillas y las partes secas o demasiado firmes.
Paso 2
Pon la fruta con las 4 tazas de agua a cocer en fuego medio durante 35 minutos. Deja enfriar un poco y licúa con la misma agua en la que se hirvieron. Posteriormente, cuela.Paso 3
Pon a fuego medio en una cacerola junto con la salsa de membrillo colada. Sin dejar de mover, deja cocinar durante 10 minutos. Agrega la rayadura del limón y sigue moviendo hasta que suelte el hervor. Apaga el fuego y dejar enfriar.Puedes guardarla en porciones o en un sólo recipiente, y meter al refrigerador si no vas a consumirla pronto.
Disfrútala con yogurt natural, untada en pan con el queso de tu preferencia. ¡Es deliciosa!
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Para este Día de la Candelaria, Tamales de Mango del Chef Paco
Ya se acerca el Día de la Candelaria, y para ponerle un toque original a la tamaliza, les traemos esta receta del Chef Paco, dueño del conocido restaurante New Rebozo, en Chicago.
El Chef Paco generosamente nos compartió esta receta para hacer estos deliciosos tamales de queso de cabra y chipotle con salsa de mango. ¡Que los disfruten!
Masa
- 1 kilo de masa blanca de maíz para tamal
- 1 1/2 tazas de caldo pollo o agua
- 1 taza de aceite de olivo
- 1 cucharada de sal
- 150 gr. de queso de cabra
- 1 cucharadita de salsa de chile chipotle
- 35 rectángulos de hoja de tamal de unos 18 x 15 cm.
Salsa
- 2 mangos, pelados y cortados en cubitos
- 1 chile jalapeño
- 1/2 cebolla picada
- 1/3 pimiento rojo finamente picado
- 1/3 pimiento amarillo finamente picado
- 1/2 manojo de cilantro cortado en pedazos pequeños
- Sal y pimienta al gusto
Pon lo ingredientes en un recipiente hondo y mézclalos hasta que estén bien incorporados.
Preparación:
- Mezcla la masa en el caldo hasta que quede incorporado todo. Prueba la sazón.
- Con una cuchara sopera, pon en el centro de la hoja la masa, el queso de cabra y el chile chipotle.
- Envuélvelo como un burrito de 5 x 7 centímetros. Salen como 36 tamalitos.
- Prepara la vaporera con agua, pon los tamales y tápala.
- Pón los tamales a cocer con flama alta. Una vez que empiece a salir el vapor, baja la flama a fuego medio y deja cocinar durante alrededor de 50 minutos.
- Déja reposar los tamales hasta servirlos con la salsa.
Oh My God!
Receta publicada con el permiso del autor.
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Carnitas Uruapan – The Best of Michoacán in Pilsen
Inocencio Carbajal becomes emotional as he shares a very personal story. In the late 70s, as a recent transplant from Uruapan, Michoacán, he had to make the decision to let go of his most precious possession- a medal of the Virgin of Guadalupe. “I asked Her to bless my choice,” says Inocencio, his eyes tearing up. “We bought our first piece of equipment with that money.”
Fast-forward four decades later, and Inocencio’s hardship has paid off. As we arrived at the Pilsen eatery, a long line of patrons had already assembled. Marcos Carbajal, Inocencio’s son, kindly invited us to tour the kitchen while we found a spot to talk.
The state of Michoacán in southwestern Mexico, is famous for its carnitas, one of Mexico’s favorite folk dishes. Usually cooked in large copper containers brought in from a specific neighboring town, it is not uncommon to find this treat also being prepared in large stainless steel pots. “In many villages, eating carnitas is a Sunday morning ritual,” said Marcos, who periodically visits family in Uruapan, his father’s birthplace. “People know to arrive early, as typically only one pig is prepared, and they gather to eat after church. Many of our customers still follow this custom, but we cook a fresh batch every two hours.”
Although he kept in his heart the desire to go back to Michoacán at some point, Inocencio’s family and his growing business kept him in Pilsen. “All of a sudden, Marcos was ready to go to college, and I was happy that he had the opportunity,” said Inocencio. For Marcos, the word “pigskin” is not merely a seasonal one- with a degree in Economics from the University of Michigan, and thinking of helping his dad, Marcos left his corporate job to work in the restaurant full time, while also pursuing a Master’s Degree in Entrepreneurship from Northwestern University.
Although Inocencio has not returned to Uruapan, he has brought Uruapan to Chicago with him. The path he chose was not easy but, he says smiling, “I would do it all over again”.
His eatery’s menu is perfectly simple, with many well-achieved crowd pleasers. From mouthwatering pork carnitas, to menudo, chicharrón en salsa de tomate ( chicharrón in tomato sauce, of which I took a big container home), cacti salad and even quesadillas de sesos (brain-stuffed quesadillas), this place is the real deal. In fact, the cueritos I tried here are the best I have ever had in both, texture and flavor.
Carnitas Uruapan did not disappoint. My stomach was full and happy, and after talking to Inocencio and Marcos, my heart was too.
¡Viva México!
1725 W 18th St Chicago, IL 60608
(312) 226-2654
Claim your free carnitas taco with your to go order and and free order of chicharrón if you check-in on Facebook.