caldo de bola

caldo de bola

The recipe for this soup has been one of the most requested and it has taken me long time to post it, I’ve made it several times the last year, each time trying to get it closer to the way it tasted the first time I had it. Getting the flavors right has been the easier part, the hardest part was getting the green plantain balls or dumplings to stay in one piece, they are very fragile and need some care to make sure they don’t break apart while they are cooking. I started out by making the dumpling dough using a masher but the plantain dough came out very chunky so the next time I used the food processor and the result was a lot better (and faster), but even then the dumplings were still too delicate and I had a few that didn’t “survive” (i.e. they disintegrated partly into the broth), so I tried adding a couple of eggs to the dough to help keep it glued a little bit and that seemed to help a lot.
The filling for the dumplings consists of a mix of the beef and carrots cooked in the broth, as well as a refrito (or base) made with onions, garlic, pepper, tomatoes, spices, peanut butter, cilantro, raisins and hard boiled eggs. Nicolas – the husband – wasn’t too fond of the raisins and hard boiled eggs, so sometimes (if I’m being nice) I will leave those out; you can choose to add them or not based on your preference. I also tried different versions of the filling using ground roasted peanuts vs. peanut butter and I liked the peanut butter more, plus it is more convenient to use peanut butter instead of roasting and grinding the peanuts.


For the beef broth the first step is to make a refrito or base, I tried making the refrito two different ways, the first was to combine all the ingredients for the refrito – onion, pepper, tomato, garlic and herbs – in a blender and then mix with the spices and water/broth and bring this mix to a boil. The second method was to chop or dice all the vegetables and sauté them over medium heat with some oil or butter as well as the spices, then add the water/broth. Both methods worked well, the first is very easy and saves a lot of chopping, it also makes it easier to strain the broth once it is done; with the second method I like the flavor that the broth gets from sautéing all the ingredients together.

hornado ecuatoriano

Ecuadorian hornado de chancho usually means a whole roasted pig, which are commonly found in the mercados or markets in the Andean highland cities. Most people go out to a restaurant to eat hornado, but will make it at home for holidays or special events. It’s a great dish for Christmas/New Year’s or even for Thanksgiving if you want to incorporate Latin flavors to the meal. This pork dish is traditionally made by marinating the pork in chicha, a fermented corn drink, for several days and then baking the pork in a wood burning clay oven. I’m still dreaming of the day that I will have my own outdoor clay oven so that I can cook a whole roasted pig. In the meantime, I make hornado de pierna de chancho or roasted pork leg at least once a year – usually for New Year’s Day lunch. I’ve already shared the recipe for the roasted pork leg, however the recipe is for a large piece of meat (20+ pounds), and the preparation involves several days of marinating, so for a special occasion or party with a lot of people I recommend trying the whole leg.



The crispy pork skin, called cascaritas or cueritos in Ecuador, are also a delicious part of this dish. You will get more if you make the roasted pork leg; however the pork shoulder still has some skin on it. In Ecuador, one of the things they do to get the skin crispy is to sprinkle it with cold water during the last minutes of roasting it. Some people also use blow torches to torch the skin until blackened, and then use a sharp knife to scrape off the blackened part to reveal a yummy crispy skin. You can either turn on the broiler during the last minutes to get the skin crispy, and the scrape the blackened/almost burnt parts of with a sharp knife. Another way to get the skin extra crispy is to cut the skin off, and removed the layer of fat, then place the skin only under the broiler (or use a blow torch) until crispy.



Ecuadorian hornado can be served with a variety of side dishes; some of the most popular side dishes are llapingachos or potato patties, mote or hominy corn, fried ripe plantains, avocado slices, a tomato and onion salsa called curtido, and a tangy vinaigrette sauce called agrio. For additional spice serve some aji criollo or Ecuadorian spicy salsa on the side. Boiled yuca or cassava and Ecuadorian style rice are also good side dishes. The hominy can be served plain or you can also use some of the juices from the hornado to sauté it and make mote refrito en salsa de hornado. When I make hornado at home I like to add whole potatoes during the last hour of roasting, the potatoes cooked in the hornado sauce and make the best baked potatoes ever. Even if you are using a small roasting pan, you can still make them by removing the pork meat after it is done and roasting the potatoes while the roasted pork rests.


Step by step preparation photos for the quick version of Ecuadorian roasted pork hornado

cosima negra lenin g

ENSALADA DE FLORES 
Nada de mixta, capresse ni caesar. La idea de ir a una feria de gastronomía es probar cosas nuevas. Como la ensalada de flores que ofrece la chef sureña China Müller en su food truck Sabores de la Patagonia. Lleva brotes y hojas verdes y se acompaña con diferentes aderezos elaborados con flores de sauco, cassis y frambuesa. ¿Precio? $50. 
CHORIPÁN DE LENGUADO
Otro de los choripanes raros que nos regala la feria Masticar este año. Lo primero que sorprende es que lo ofrecen en un....¡restaurante peruano! Según contó el chef Anthony Vázquez, es una suerte de homenaje a la cultura argentina, con algunas pequeñas transgresiones. Por ejemplo, se hace con lenguado, combinado con un 20 por ciento de grasa. Y se acompaña con un salsita preparada con cebolla, tomate, cilantro, cebolla de verdeo, perejil y limón. Lo ofrecen en el puesto de La Mar. 

BIG MAX (HAMBURGUESA DE HONGOS)
La versión veggie de la famosa hamburguesa. El "Big Max" lleva hongos en lugar de carne, pan de masa madre y chutney de cebollas. Su ideólogo es Máximo Cabrera, uno de los chefs referentes de la movida crudista (consumir alimentos que no estén cocidos). Se consigue en Crudo, su puesto en la feria.

HELADO DE DULCE DE LECHE AHUMADO 
Es el sabor preferido de los argentinos y el más pedido en heladerías. Pero en Masticar se puede conseguir una versión novedosa. Un helado de dulce de leche ahumado con maderas de olivo y manzano, que le dan un toque más dulce y floral. Una delicia. Para probarlo hay que acercarse hasta el stand del restaurante Elena.

Produccion en la Zona del Chota

Produccion en la Zona del Chota

Año	Produccion
2016	357

 no le pege a la negra 

joe aroyo

taQuiero contarle mi hermano un pedazito de la historia negra,
de la historia nuestra caballeros y dice asi:

DICE!

En los a;os mil seicientos cuando el tirano mandooo

Quiero contarle mi hermano un pedazito de la historia negra,
de la historia nuestra caballeros y dice asi:

DICE!
En los a;os mil seicientos cuando el tirano mandooo
las calles de cartagena
aquella historia vivioooo
Cuando aqui llegaban esos negreros africano
en cadenas besaban mi tierra esclavitud perpetua
ESCLAVITUD PERPETUA!
ESCLAVITUD PERPETUA!

Un matrimonio africano
esclavos de un espa;ol,
el les daba muy mal trato,
y a su negra le pegooo

Y fue alli se revelo el negro
como vengaza por su amor
y aun se escucha en la verja
no le pegue a mi negra!!
no le pegue a la negra!!
no le pgue a la negra!!

Oye men no le pegue a la negra!
Oye esa negra se me respeta
que aun se escucha en la verja
No No No No No!
No No No No No!
No le pegue a la negra

NO le pegues!

Abusador que le pegue a Gema que el alma
que el alma que el alma se me rebienta
No NO no NO le pegue a mi negra
por que el alma se me agita y me aprieta

soy africano

soy africamo

Autor:Betto orlando

De aquel barco cadenero
me escape de los negreros
y a la ensenada llegue.

fue mi raza dominante
que a los niguas y tampases
yo los puede somete

soy africano Alonso IIIescas
que aprendi lengua materna
de la patria de opresion

soy de las esmeraldas
yo soy africano ae
soy africano ae, ae, ae

como un pueblo liberto
yo me caracterize
de la corona eh
no me deje jode ae, ae