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Sign up Explore our Food Tours → One feels cooler simply for patronizing La Secina The architecture of the restaurant seems to evoke a perpetual party vibe individual lights dangle on long lines amid a mesh of vines that gives the cavernous space a homey The teal and orange on the wall are bright and clean The stenciled restaurant logo and exhortations of “bienvenidos” feel as organic as they do well designed picnic tables radiate outwards from a long Upstairs a dedicated booze closet services a patio that looks out upon a beautiful church across the street live blues bands play everything from Albert Collins to Muddy Waters to Robert Johnson As hip as La Secina obviously aims to feel it’s just as clear that its owners take the food they serve very seriously one encounters a team of furrowed-browed cooks doting over two giant comals From these grills spring the namesake food item a marinated and air-cured beef sliced super thin “Cecina is more expensive than ribeye,” Alejandro Regens one of the siblings who opened La Secina two years ago Some cuts are 30 meters long.” He said this with eyes atwinkle this love developed over years of traveling with his brothers on motorcycle and unconsciously hunting for the best roadside versions “We couldn’t find any good cecina in the city While the restaurant imports its cecina from the widely acknowledged best source of cecina in Mexico its methods of conveying the meat and even spelling it are unique spelling the word with an “s” at the beginning seems unnatural (like seeing “steak” spelled “cteak”) While cecina is traditionally served on its own La Secina serves its namesake meat amid a wide array of unconventional culinary backdrops: salad Tlayudas are a Oaxacan specialty usually consisting of a very large Secina’s version includes beans thickly smeared onto the tortilla refried beans and perfectly grilled chunks of cecina dinner conversation halts as diners’ eyes widen Talk usually resumes with praise for the tlayudas La Secina complements its meat dishes with a fine selection of artisanal beers with highlights including a queso fundido stuffed with mushrooms and a veggie tlayuda full of avocado and nopales (cactus paddle) But the first-time customer at La Secina would be wise to reserve as much stomach space as possible for the restaurant’s delicious eponymous dish loading map - please wait...Map could not be loaded - please enable Javascript!→ more information SPORTING CECINA: Cappellini, Fiorentini, Fiorini, Ghilli (85' Cionini), Startari, Lorenzini, Brizzi, Diagne, Skerma, Olivotto (80' Rovini), El Falahi (65'Lika). Coach: Miano. SESTESE: Giuntini, Matteo G., Pisaniello, Matteo L., Biondi, Cirillo, Dianda (65' Robi), Safina (75' Pisaneschi), Berti (116' Cucinotta), Ciotola (65' Casati), Manganiello (54' Ermini). Coach: Polloni. Goalscorers: 50' Fiorini, 92' Biondi, 104', Berti, 122' Ermini. Notes: Fiorini, Brizzi, Biondi, Safina booked. Sent off: Brizzi double yellow, Skerma and Lika direct. Here we showcase the tastiest “T” bites from the streets of L.A you’ll find most of the city's cemitas poblanas trucks and fondas serving Puebla’s signature Mexican sandwich—and one of the most beloved tortas in Mexico—the cemita poblano A cemita poblana consists of an rustic sesame seed bun, a breaded milanesa cutlet, Oaxacan string cheese, chipotles or pickled red jalapenos, papalo(acrid herb used for seasoning) Most cemitas poblanas aren’t very good in L.A. but I’m always willing to give it a shot Cemitas Poblanas Mi Magdalena has been around for over a decade at their location on Indiana St. but just have been open for a couple of months on 4th St The outer decor remains the same as the restaurant that formerly occupied the space Their cemita poblana is good—not great—but better than other better-known vendors so I turned my attention to another item on the menu that caught my eye The super taco de cecina de res lives up to its name: a large huarache-shaped tortilla is loaded with black beans or street vendor taco like the ones found in Atlixco a city in Puebla famous for their cecina—to you and I it’s a taco lover’s fun house piled on a tortilla Thelma Golden will celebrate Lauren Halsey and U.K.-based singer Griff will take the stage featured A-list designers and Otis College standouts who earned scholarships for innovation in Fashion Design lawyers say Boston Police Officer John O'Keefe showed injuries consistent with a dog attack and plan to present a case against Chloe a German Shepherd who was re-homed by the owner's of the house where the cop's body was found in a snowbank Magazine’s takeaways on five notable topics from President Donald Trump’s first 100 days of his second term consumers are stocking up on household items and bites from THEBlvd and Hinoki & the Bird after fifteen years working in restaurant kitchens His chef position at a Houston restaurant was eliminated as a result of the pandemic was finishing her studies at the University of Houston Their income was dissipating and they needed to do something They started to sell tlayudas—crispy, fourteen-inch corn tortillas slathered with beans, lettuce, tomatoes, quesillo, and more, from Memo’s native Oaxaca—out of their home. “It did well enough that I began to think how we could move into a food truck,” Memo says. The couple borrowed money from family members and opened their small trailer, El Alebrije Oaxacan Streetfood To say that year was a memorable one for the Quinteros is an understatement “It was a lot.” Their decision to focus on that particular cuisine was risky “We decided to sell Oaxacan food because we didn’t see anyone else doing it,” Memo says Indeed, there is a dearth of restaurants dedicated to Oaxacan cuisine in Texas. In Houston, one of the only other businesses might be Hugo Ortega’s Xochi, which is a modern, fine-dining interpretation. El Naranjo in Austin serves traditional Oaxacan-inspired dishes from James Beard Award-winner Iliana de la Vega There might be a smattering of other restaurants I’ve lost count of the number of times well-intentioned people have claimed pipian verde (a pumpkin seed–based green mole) isn’t a mole.  black bean–stuffed masa triangles doused in crema and sprinkled with queso fresco The cecina has an initial saltiness that gives way to a surprising sweet note Memo wanted to put different names on it because that’s how he knew them,” Didi says “[Tetela and cecina] are better-known words to people,” Memo says in response The mole at El Alebrije isn’t the popular mole negro it’s a mole rojo available as a taco my taco de mole was served with cubed white-meat chicken Didi assured me that cubing the meat isn’t the standard El Alebrije method “We prefer to shred the chicken so that it becomes part of the mole,” she says.  Chapulines are also available in a taco and as a side “The tlayuda is our most popular dish,” Memo says “After that it’s the tacos and mole.” The Quinteros have had to compromise to serve their customers at North Shepherd Brewing. El Alebrije’s barbacoa is a juicy bramble of beef, not because the owners believe diners won’t purchase goat barbacoa, but because they’ve have had trouble finding a reliable source. Huitlacoche and squash blossoms were available as taco fillings early on “They didn’t sell,” Didi says “With the whole brewery thing and especially a lot of people not knowing a lot of maybe more authentic Oaxacan food we kind of had to adjust.” They added nachos and loaded fries “They’re what people like to eat at breweries and kind of snack on,” Didi says the Quinteros are successful enough to be building a bigger trailer They’re also ready to introduce other regional Oaxacan dishes cured pork that’s been rubbed with chiles—to the trailer’s menu “People are coming from far away to try our Oaxacan food,” Didi says “We want to be able to offer that more authentic Oaxacan food now.” El Alebrije Oaxacan Streetfood4816 N. Shepherd Drive, Suite APhone: 832-530-3421Hours: Wednesday–Friday 4–9 This Garfield Ridge Mexican spot gives you a little taste of Guerrero Beloved in many Spanish-speaking regions and especially in the Mexican state of Guerrero the dish consists of thin slices of intensely flavorful beef that’s been salted One of the best places in the city for cecina is Kairos a perpetually bustling taqueria in Garfield Ridge Though dried in a fridge—not under the Mexican sun as in Guerrero—the beef there is succulent and delicious With cecina swaddled in tender made-to-order corn tortillas and enlivened with pico de gallo and a wedge of lime Tags: , Chicago magazine newsletters have you covered LAist is part of Southern California Public Radio There's a very good chance that you could walk right past Tlayuda L.A without realizing that there are some mouthwatering Oaxacan tacos being served inside is situated on Santa Monica Boulevard near Western Avenue the ingredients are fresh and there are many vegetarian-friendly options for customers Even the black bean puree that is spread on some of their dishes doesn't contain lard something that often gets added in Mexican beans (Photo by Jean Trinh/LAist) Their tacos have delicious Oaxacan-spiced meats that you might not find at your average taco spot like tasajo (thinly sliced beef that's dried in sea salt) and cecina (pork marinated in chili powder) which has juicy chunks of chicken smothered in the thick mole sauce that has a perfect balance of chocolatey and savory flavors (Photo by Jean Trinh/LAist) Many of the tacos are topped with slices of fresh avocado and a nice helping of shredded Oaxacan cheese This cheese tastes like a saltier mozzarella and has the texture of string cheese when you shred it (Photo by Jean Trinh/LAist) "[The Oaxacan cheese] is expensive and a lot of restaurants aren't as generous [as us] to put it on everything," owner Laura Guerrero tells LAist She adds that some other restaurants will just cut the cheese and the fact that her restaurant shreds the cheese is a labor of love This one comes with a trifecta of meats: cesina (Photo courtesy of Tlayuda L.A.) The restaurant takes its name after the tlayuda (pronounced tlah-yoo-dah) Theirs is a large toasted tortilla that has a thin spread of the black bean puree all over it Then comes the fun part: choosing the meat While you can get single or double meat servings we suggest going for the "supreme"—that's three kinds of meat—with tasajo The tasajo and cecina are arranged as large slices of meat on the tlayuda—don't expect the meat to be pre-cut into bite-size pieces but drizzling the spicy salsas that accompany the dish add flavor to it Cut it up and eat it like an open-faced pizza or fold it in half like the New Yorkers do with pizza Guerrero says that since the dishes are made to order they can easily take out non-vegan items like cheese per the customer's request Guerrero opened the restaurant with her family about 10 months ago The restaurant they took over was already serving Oaxacan food so they decided to follow in its tradition "Mexican food isn't so synonymous with healthy food," Guerrero says "We wanted to change that and provide good food at affordable prices and dishes that aren't very common in L.A." However they also carry Mexican staples like burritos and tortas if you have a hankering for something more familiar Guerrero says that while there are a lot of Oaxacan restaurants in L.A. many of them aren't very inviting to the general public unless you go to the very popular Gueleguetza in Koreatown She's trying to make the food more accessible has also meticulously tweaked the recipes from Oaxacan dishes in a way that they think would be more appealing to folks like lightening up on the beans in some dishes they also try to make sure their cooks are either Oaxacan or trained by someone from Oaxaca so they can keep with the traditional flavors they also offer larger classic Oaxacan plates Guerrero says some of the must tries includes the carne encebollada—grilled meats with onions which you can get smothered in mole or green salsa Editor's Note: This story originally referred to the black bean puree as asiento With a name worthy of a Melville film, L'Evadé takes its cue from the street on which it opened, honoring the memory of Bertrand Clauzel, a French army officer. Deeply attached to Napoleon Clauzel endeavored to organize his escape even though he was in exile in the United States This exceptional loyalty inspired the two partners to name the restaurant demonstrates the chef's haute-cuisine training whether it's a mastered technique (these balls of creamy egg yolk that accompany smoked leeks and cecina; €14) or a cooking that we've been waiting to see and which turns out to be a success (fabulous sweetbreads with a crazy crispness but a heart of butter; €46) which has nothing to envy to the famous Robuchon purée with a starter/main course or main course/dessert menu (35€) and a starter/main course/dessert menu (39€) expect to pay €44 or €52 for the aforementioned menus and €60 for the tasting menu (€100 with wine and food pairings) Together with Anthony Rivière, the local restaurateur, Rémi Poulain has put together a wine list that combines grands crus and wines from independent winemakers as well as a selection of some forty rare Scotch A new , confidential address that This test was conducted as part of a professional invitation Refer your establishment, click herePromote your event, click here SPORTING CECINA: Cappellini, Fiorentini, Fiorini, Ghilli (85’ Cionini), Startari, Lorenzini, Brizzi, Diagne, Skerma, Olivotto (80’ Rovini), El Falahi (65’Lika). All.: Miano. SESTESE: Giuntini, Matteo G., Pisaniello, Matteo L., Biondi, Cirillo, Dianda (65’ Robi), Safina (75’ Pisaneschi), Berti (116’ Cucinotta), Ciotola (65’ Casati), Manganiello (54’ Ermini). All.: Polloni. Marcatori: 50’ Fiorini, 92’ Biondi, 104’, Berti, 122’ Ermini. Note: ammoniti Fiorini, Brizzi, Biondi, Safina. Espulsi: Brizzi doppio giallo, Skerma e Lika diretti. Continua a leggere tutte le notizie di sport su THE LILY OF CASTELFIORENTINO: Anichini, Barnini Viola, Del Carlo, Magherini, Malatesti, Nicosia, Pratelli, Sani, Scardigli, Talluri, Tofanari M. Tofanari S., Zingoni Rachele; Picchianti (L). Coach: Buoncristiani and Furiesi. SAILOR'S BAY CECINA: Nenciati, Giacomello, Colombini, Massari, Turini, Calafati, Biagioli, Bertoli, Orsini, Frongillo, Ricci, Castellano, Coluccini(L). Coach: Menicucci. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest often means some version of this informal and easy-ish taco feast provisioned (of course) with an ample supply of compostable plates and utensils We space some chairs around the deck and yard put something festive on the Bluetooth speaker my go-to source for Mexican meatstuffs and most other Mexican/Hispanic ingredients tells me that their enchilada is marinated in guajillo chilis and a mixture of spices it can help feed a yard full of safely-spaced people for a couple of bucks a head I grill the sheets of taco meat over high heat on either gas or charcoal (the latter gives you more heat so you’ll want to lay them on the grill using your hands; have a dish towel or roll of paper towels ready next to the grill you’ll look like you’ve slaughtered some sort of orange-blooded animal The sheets of meat are so thin they cook in moments; I grill them only long enough to get a light char on each side—a couple of minutes at most—then transfer each sheet to a platter where I cover them with foil while I cook the rest; then I chop it all with a big-ass meat cleaver to impress the guests The resulting strips of lean seared pork have a nice chew to them with a slightly sour tang that packs a lot of flavor with very little “spice,” despite the chilis As food snobs (hey, you’re a food snob: you’re getting the Heavy Table newsletter, right?), we’re insistent to the point of militancy on serving corn tortillas made that very day—preferably, only a couple of hours beforehand. We’re lucky to now have a number of excellent tortillerias in town. My closest source is the aforementioned Cinco De Mayo Mercado, across Nicollet from Rainbow Chinese The fresh tortillas are kept in a large cooler next to the meat counter They go for a couple of bucks for a 36-tortilla packet I take a little Playmate cooler with me to keep the tortillas warm until serving I keep the cooler within reach of the driver’s seat stacks of tortillas (give them a quick shot in the microwave if they’ve cooled off I got a nice salty crumbly cheese labeled “Queso para frijoles.” Cotija also works well Bottled hot sauce (we like to have both the orange and green versions of El Yucateco on the table: they make a colorful Fresh salsa and/or pico de gallo if you’ve been industrious enough to make some so we roasted those and tossed them with chunks of charred-then-peeled poblano chilis and pico de gallo; I’ve included recipes for the guac and salsa we’ve discovered a silver lining to the pandemic: people absolutely LOVE ice cream sandwiches single-serving frozen desserts—people are sooooo relieved to plunk down in their chairs happily nibbling away at those you’ll never go back to the jarred stuff (an important exception: the house-made salsas at Latin markets tend to be fabulous: grab those when you see them) serranos and garlic in the middle of the pan and place beneath the broiler Check after a few minutes (ovens vary greatly in their broiling capabilities) As the top side of each ingredient starts to char turn them with tongs until they become blackened on both sides The tomatillos will be all saggy and squishy so you might need to pick up the sheet of foil to pour the juices into the bowl with the other ingredients Let the ingredients cool for a bit (peel the garlic when it’s cool enough) then put everything except for one serrano in a blender—or food processor Blast everything with the machine till it’s smooth and decide whether you want to add some or all of the second chili I find that one serrano gives the salsa a nice little kick; two makes it flat-out spicy We serve this salsa both as an appetizer with chips (alongside the guac) and again later as a condiment for the tacos You can make exceptional guacamole with just three ingredients: ripe avocados I always use finely chopped white (or red: I’m no purist) onion in mine 4 ripe Haas avocados (the dark nubby ones; the larger smoother variety is usually stringy and disgusting Slice the avocados in half lengthwise around the pit If you’re confident with the avocado pit knife trick remove the pit that way (Hold the half containing the pit in one hand then sharply but lightly whack the pit with a sharp chef’s knife so that the knife blade just wedges into the pit Then twist the knife to remove the pit from the avocado Scoop the avocado flesh into a medium bowl taking care not to make it too smooth—the chunks are what tell your guests that you love them enough to make them fresh guacamole The lime and the salt should definitely be there I ended up using two teaspoons of salt and the juice of 1-1/2 limes and top with chopped cilantro and/or thinly sliced radishes if you really want to impress people Subscribe to our newsletters on Substack. New York’s ever-changing dining landscape defies easy or finite categorization I simply waded into the city’s sea of restaurants on an empty stomach as a vignette on dining in New York right this minute — and not a moment longer Last week I reported on meals at three starry newcomers and an established (and singular) Georgian restaurant weighing in on one of the season’s buzziest newcomers as well as three reliable exemplars that help their respective cuisines stand out within New York’s chaotic hodgepodge a thin flatbread from coastal Tuscany made of chickpea flour is one swift way to grasp the summery world of Santina the latest restaurant from the Major Food Group (Carbone the people of Nice call the crepe-like snack socca This is Santina’s inspirational locus: It basks along the sun-soaked banks of the Italian-French shoreline cecina bakes in a pan and makes a supple base for a variety of possible embellishments: tuna tartare sharp with tomatoes or cubed avocado tossed with cherry tomatoes These options sport names like "gamberetti" or "avocado Trapanese." Most of the menu reads with this kind of ambiguity Woe to the diner whose server hasn’t committed the main ingredients of each dish to memory Above: The inside of Santina; Below: Chitarra Santina with mussels and lamb merguez and the Giardinia crudite lunch careened along with a breezy lightness part of the new Whitney Museum of American Art building underneath the High Line feels like eating in a Mediterranean terrarium Vases overflowing with birds of paradise perch atop the bar crystal flowers sprout from gaudy-exquisite chandeliers and waiters work the floor in a blur of pastels The food needs to excel to prevent the ambiance from spiraling into campiness If Santina’s sultry ways with seafood sent my taste buds overseas, then a trip to Parm, also a Major Food Group production, replanted them squarely in Manhattan. Owners Mario Carbone, Rich Torrisi, and Jeff Zalaznick opened a second location of their love letter to Italian-American classics in December on the Upper West Side, with more outposts likely coming soon But there’s no replicating the sense of place engendered at the original on Mulberry Street in Nolita where red sauce has simmered on stoves in the neighborhood’s six-story tenements for generations At a table near the back of the narrow dining room I shoveled in disarmingly delicate mozzarella sticks alternated with vinegary pickles speckled with dried herbs I quizzed a bunch of colleagues: Any suggestions for a tradition-minded Japanese restaurant that trades in exceptional fish and might be available for a last-minute reservation? (The last part of that query fairly ruled out current leading lights like Shuko and Sushi Nakazawa.) Several of them mentioned 15 East an unassuming haven near Union Square with a sushi bar and sedate adjoining dining room From the pristine sashimi spread that kicked off the meal — which included unusually creamy shrimp and shimmery not-too-pungent saba (mackerel) — I could see why but this is a place geared to slowing the pace of life for a couple of hours runs the breadth of styles and prices and the informed staff offers sure guidance The menu covers ground without rambling on and on My friend and I smirked at the name of the seaweed salad ("degustation of sea lettuces") and were glad to find it was an unpretentious presentation of 11 varieties startlingly diverse in texture and color Shards of ponzu granita contrasted lush shigoku oysters with an icy crackle Mansaf is a celebratory dish of Jordanian and Palestinian cooks that rarely shows up on restaurant menus in America It traditionally features hunks of lamb simmered in dried and salted goat’s milk yogurt The lamb splays across a bed of rice pilaf set over flatbread with sprinklings of almonds and pine nuts a corner restaurant in Brooklyn’s Bay Ridge neighborhood (about a 45-minute subway ride from midtown Manhattan) chef-owner Rawia Bishara uses fresh yogurt and decorates the plate with a radish shaved into the shape of a flower gussied-up derivation still expresses the communal spirit of the dish particularly after the de rigeur spread of meze that should precede it The vehicle for noted Peruvian chef Rodrigo Fernandini will offer dishes native to Peru with cultural touches throughout October 26, 2022 • Restaurant/Bar News Artesano the Peruvian restaurant designed for chef Rodrigo Fernandini who has a solid CV and a big following for Ayllu The owners gutted the former Kaede sushi restaurant at 90 Chambers and have created a 45-seat space with banquettes and a spacious bar think carefully prepared and presented (there are tweezers involved) ceviche such as tacacho with cecina — smashed plantains with lard and salted meat There is an a la carte menu as well as a $140 tasting menu a VIP table tasting menu ($150) and a private dining room downstairs The kitchen is open to the dining room and the bar area and the decor is warm and green with a lot of wood and velvet watching the preparation below is so soothing… A post shared by Rodrigo (@rodrigofernandini) A post shared by Rodrigo (@rodrigofernandini) Cant wait to try it… the NYT wrote a little piece about it too https://www.nytimes.com/2022/10/25/dining/nyc-restaurant-news.html Tribeca Citizen on Instagram no stress or smoking and taking each day as a gift who credited “light meals and no stress” for his longevity Tripoli Giannini, nicknamed Tripolino, died at his home in Cecina, near Livorno in Tuscany, on New Year’s Eve. He was the second-oldest man in Europe wrote on Facebook: “He believed he was immortal … instead on the day of San Silvestro (New Year’s Eve) He was 111 years and 133 days old – a record who has waited for him for over 40 years.” Giannini was among Italy’s growing number of centenarians there were 22,000 people aged over 100 in 2023 – the highest number recorded The vast majority of Italian centenarians are women who belonged to the Italian army infantry corps and lived through two world wars and two pandemics During celebrations for his 111th birthday last August he said the secrets to his longevity were light meals – always accompanied with wine – no stress being a non-smoker and treating each day as a gift The Italian island of Sardinia has been identified as one of five regions in the world that have high concentrations of centenarians while the Italian city with the most people over the age of 100 is Genoa in Liguria The Mediterranean diet has long been considered to be the main ingredient for longevity among Italians the country’s ageing population is a challenge for prime minister Giorgia Meloni’s government especially as it coincides with a plummeting birthrate placing pressure on the pension and healthcare systems births in Italy reached a record low of 393,000 Meloni said in December that reversing the birthrate trend was among her government’s priorities for 2024 with €2.5bn set aside in the budget to tackle the issue Get your pass and don't miss Meat Attraction The level of demand of the competition is very high only 192 reached the maximum recognition by the jury The Marugan cecina deer jerky was especially valued for its innovation and the perfect presentation of the slicing With Halal certification throughout the production process the aged deer jerky is a perfect substitute for Iberian ham for the Muslim market www.venisondeer.es presented with care – including a mussels dish you won’t soon forget Remove items from your saved list to add more Add articles to your saved list and come back to them anytime 9 / 9Spiced anglaise torrijas served with milk ice cream and coffee nameleka.Markus RavikPrevious SlideNext SlideGood Food hat15/20How we score Bar Alto has always been a restaurateur’s restaurant It’s not uncommon to find a bunch of them at the Brisbane Powerhouse eatery on their RDOs grazing over its rustic but considered plates of Italian food often you won’t find Bar Alto among diners’ picks of this city’s best Italian And that’s in part because owner Simon Hill doesn’t go searching for plaudits (despite receiving plenty in the past with classic restaurants such as Ortiga and Isis) Bosco opened in Newstead in September last year.Markus RavikAdvertisementIt’s no surprise that Bosco’s reputation has slowly seeped into the dining public since it opened in September The restaurant hides in plain sight in a large black warehouse on Austin Street in Newstead attached to the front of the Brewbakers commercial bakery (Brewbakers closed its retail shop in June but continues to bake for commercial clients) Slip past a sheer curtain and you’ll find a venue laid out like a dining hall made fancy rows of long tables accommodating couples and separate groups of diners with its clever lighting and sheer curtains resembles a gussied-up dining hall.Markus RavikOn the Thursday night we visit it has a solid pump on well-tuned lighting and a raging hearth lending the room an intimate vibe Fire sets the agenda for chef Sajith Vengateri’s broadly western European menu which takes most of its touchpoints from the more rustic elements of Basque cooking though – who now oversees both Alto and Bosco – has always been a dab hand at mixing the comfortable with the artful Baccala mantecato with cecina nero.Markus RavikTake a baccala mantecato with cecina nero – one of the stars of a killer snack menu (essential for a restaurant in 2024 it seems): with its fried chickpea bread flavoured with squid ink and crisped into the shape of a flower and a dollop of whipped cod sparkling under Bosco’s pendant lights it’s one of the prettiest things you’ll ever lay your eyes upon and hits the palate perfectly seasoned with a satisfying crunch It’s a similar story with a house suckling pig croqueta that avoids any overbearing heaviness and a chicken liver cannoli skilfully enlivened with a dash of armagnac We resist the temptation to order another round Quail wrapped in pancetta with an apple and chestnut butter.Markus RavikThe larger plates are where the kitchen really begins to flex its muscle using a parrilla grill and a custom-made “infernillo” – a South American-style hearth where the chefs cook between two fires hung over the fire and then finished on the grill is Vengateri getting out of the way of his produce almost to a fault A sweet apple and chestnut butter is perhaps not quite strong enough an accompaniment Mussels served with cider cream and como Vienna.Markus RavikThe showstopper is a mussels dish that neither myself nor my dining partner will soon forget A phalanx of Kinkawooka blue mussels from South Australia have been stripped of their shells and laid out in cider cream an accompanying chunk of como Vienna bread given a lick of fire but left fluffy inside I’m still vaguely spooning at the plate long after nothing’s left prawns and scallops cooked in a clay pot is similarly soul-warming a tomato-saffron roux poured at the table leaving it a touch one-note (at the time of writing the angel-hair pasta has been replaced by squid ink risoni) aided by a side dish of heirloom pumpkin and creme fraiche that pops with speck and sage now served with squid ink risoni.Markus RavikAdvertisementHill has always prided himself on the quality of his wine lists and everything we sample with the food hits the mark – a Giovanni Rosso roero arneis from Piedmont a La Tonelle rose from Alpes de-Haute Provence They’re drops strong enough to converse with the food without setting fire to your credit card there’s a precisely baked chocolate Basque cheesecake with vanilla cream and a house-made cherry preserve and spiced anglaise torrijas served with a milk ice cream and coffee namelaka not less – an achievement this far into the meal Most of Bosco’s proteins are being cooked on a parrilla grill and a showstopping “infernillo” – a South American-style hearth where you cook between two fires one above and one below.Markus RavikHill wants this restaurant to be a third place for Newstead locals you can’t help but feel he’s more or less nailed it Our server – who misses just one beat all night before catching it like a pro – even lets us dwell in the bar area for a couple more drinks despite the fact we’re the last people in the place Spiced anglaise torrijas served with milk ice cream and coffee namelaka.Markus RavikThat thoughtfulness is the through-line with Bosco from the food to the drinks to the manner in which it’s all delivered Be envious of those Newstead types who get to call this their local – Bosco is a cracker Go-to dish: Mussels served with cider cream and como Vienna Drinks: An expansive Euro-themed wine list with a thoughtful by-the-glass selection true Mexican food was hard to find in Evansville Now we have a number of authentic restaurants and food trucks will be happening at Bosse Field this Saturday from 1-10 p.m That means it’s time to eat some street food The fun thing about Mexican street food is that each vendor offers a list of meats and maybe a few vegetable fillings and you choose whichever you like to stuff your taco if you’re standing in line and find yourself staring at bunch of Spanish words with which you are unfamiliar We’re here to help with a glossary of taco (and other antojito or snack) fillings and their pronunciations There are significant differences in the recipe depending on the part of Mexico it is from Birria (Beer-ee-ah): Shredded beef that has been gently simmered for a long time in a pot of seasoned broth Birria may be served as an entrée or as a taco filling sometimes griddled with cheese as a quesabirria taco because a simple birria taco usually has meat Cabeza (Ca-bay-za): Cabeza literally means “head.” In practice most places don’t have a pot big enough to simmer a whole cow’s head Cachete (Ca-chet-tay): Chachete is the cheek muscles of the cow so they have a lot of connective tissue and that means a lot of flavor It is slowly simmered and shredded to serve Carne Asada (Car-nay ah-sa-dah): Grilled beef It’s often called “steak” but that doesn’t mean literal steak as in ribeye quickly griddled and cut into small pieces Cecina (Ces-ee-nah): Cecina can mean a few different things according to our research but the key seems to be that the meat is marinated or rubbed with chili and salted then thinly sliced or pounded and dried (a little or a lot) before cooking It might be similar to carne asada with an extra kick from the spice rub then it is chopped and quickly griddled before being added to tacos Picadillo (Pee-kah-dee-yo): Ground beef with spices Suadero (Sue-ah-der-oh): Beef belly or fatty brisket then chopped and browned quickly on the griddle to serve The flavor is reminiscent of chicken livers Chivo (Chee-bo): Chivo is the word for goat Birria Chivo (Beer-ee-ah chee-bo): Slow simmered PorkAl Pastor (Al Pas-tor): Slices of pork marinated with pineapple It’s grilled to serve and cut into small pieces or cooked on a vertical rotisserie called a trompo long-simmered until tender in a flavorful broth Carnitas (Car-nee-tas): Chunks of pork shoulder slowly fried in lard until crisp on the outside Chicharron (Chee-cha-ron): Fried pork skins in which case it’s written chicharron verde not too hot but intensely seasoned with spices breadcrumb-coated chicken breast used as a sandwich filling Pollo Asado (Poy-yo ah-sah-do): Grilled sliced chicken Pollo Deshebrado (Poy-yo  desh-eh-bra-do): Shredded chicken with mild seasonings Tinga (Tin-gah): Shredded chicken in a chipotle chile sauce More: Evansville-area food news: 7 bites of food news for you this week Nopales (no-pah-les): Strips of prickly pear cactus leaves ShareThis venue appears in the Sydney hit list September 2023 See all stories.1 / 10Memela del mercado (grilled maize dough grilled drunken peaches and mezcal molasses.Nick de Lorenzo10 / 10Mezcal Oaxaca way.Nick de LorenzoPrevious SlideNext SlideFinally across all the cool hospitality job titles Don’t rest on your botanical laurels just yet because a mezcologist just rode into town Mezcologist Diana Farrera picked up her credentials at a centre for studies of mezcal in her native state of Oaxaca Not only is Oaxaca the birthplace of the Mexican spirit made from agave she likens the intense study of it to doing a masters of wine Chef Manuel Diaz (left) and mezcologist Diana Farrera.Nick de LorenzoAdvertisement“You learn how to taste it Sydneysiders will be able to tap her knowledge first-hand when Farrera and her partner a Mexican restaurant and mezcal bar in Glebe The duo kickstarted their ambitious Sydney plans last year, with the opening of Nativo Mexican, a tiny Pyrmont taqueria with just 14 outdoor seats While the tacos at the hole-in-the-wall venue gained plenty of foodie traction Nu’u by Nativo on Glebe Point Road will give Diaz a chance to show off more of the skills he polished at upmarket restaurants in Mexico and France Pulpo escondido (grilled octopus on chintextle paste with huitlacoche and tostada left) and chile relleno (poblano chilli stuffed with shiitake picadillo over mole verde right).Nick de LorenzoAdvertisementAt its heart the menu is an ode to Oaxaca and southern Mexican the food full of strong flavours,” says Diaz “Ask Mexicans where the best food in Mexico is and they’ll tell you to go to Oaxaca.” Their opening menu will include grilled maize dough with bone marrow and pork shoulder an octopus dish with a paste made from assorted dried chillies and crispy pork belly with grilled drunken peaches and mezcal molasses “There are 30 different ingredients in it,” Diaz says of rich mole base served with a pepper stuffed with shiitake picadillo Oaxaca way.Nick de Lorenzo“We’re doing a green mole if you don’t make it properly it’s not going to be balanced.” Nu’u by Nativo’s 18 small dishes are designed to share and match with Farrera’s drinks program She’s imported small batch artisanal mezcals and crafted a mezcal-based cocktail line-up named after famous women from Oaxaca 29 Glebe Point Road, Glebe, nubynativo.com.au Gin of choice for hatted Sydney restaurants opens ‘Willy Wonka’ bar to public in MarrickvilleTry every one of Ester’s gins (including a new release) at their first Sydney venue. Cult Melbourne ramen brand opens first Sydney outlet at this bustling Japanese hot spotCult tonkotsu ramen chain deliberately lands in a pocket of the CBD starting to gain traction as the most Japanese corner of Sydney. Hatted restaurant a’Mare turns bar into casual osteria serving affordable Italian snacks and fun drinksQuick pastas star alongside antipasto and aperitivo at Alessandro Pavoni’s latest venue-within-a-venue, a’Mare Cucinetta at Barangaroo. news and the hottest openings served to your inbox Please enable JS and disable any ad blocker There’s a sign outside Theo’s Cecinas that says “since 1931” We’re sitting with Theo’s owner Cristian Garcia and ask if they’ve really been selling traditional Chilean meats for 87 years The story starts in 1931 when Cristian Garcia’s grandfather moved to the capital of Chile He got a job at the famous butchery La Chilenta grew up in that shop and at 14 years of age he started working Three years later he gets his own butcher store but there were no South American-style butcheries here a leather-tanning factory – whatever he could find,” says Garcia travel spots and more – curated by those who know That didn’t stop him from continuing the trade “Me and my brother would take a day off school to go to an abattoir in Homebush and buy a pig This was all made in our flat in Matraville.” They gave the sausages and marinated meats to friends and hosted barbeques at home Teodoro thought there was a market for these products so the family got a lease on Crown Street in Surry Hills and opened Theo’s Cecinas Sydney Even though Teodoro had employed his wife and two sons to help him There weren’t enough Chileans to support the business and many people considered the meats a mystery There were some days we didn't have any takings,” he says When Broadsheet visits the now Fairfield-based shop Most greet Garcia and they all seem to have a good knowledge of what’s on offer What most people come for is the handmade sausages longaniza (a longer cured chorizo) and blood sausage Others want the chilli-garlic marinated pork belly Some are there for the Chilean groceries such as dried seaweed while others seem to be there for the chats “We've changed a lot but what makes it easy is that we don't have to do anything new Everything is about honouring my dad’s name,” he says theoscecinas.com.au This is another edition of Broadsheet's Local Knowledge weekly series, where Nick Jordan explores the eateries at the heart of Sydney's different cultural communities. Read more here This article first appeared on Broadsheet on August 22 Menu items may have changed since publication Local Knowledge: Sun Ming’s “Chinese Soul Food” Has Brought Generations Together Since 1993 Local Knowledge: Strap In for “Super Lamb Soup” and Skewers at Hurstville’s Shang Lamb Soup Local Knowledge: Filipino Food’s Greatest Hits Come Supersized at This Western Sydney Spot