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FOOD
July 16, 2008
Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course. 1 medium Spanish onion, chopped 1 tablespoon olive oil 1 pint fresh figs, about 1 pound 1 cup dry white wine 3/4 cup chicken broth, divided Salt Freshly ground black pepper Juice of 1 lemon 1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
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CALIFORNIA | LOCAL
April 17, 2014
Phillip Hayes Dean Actor, director wrote one-man play 'Paul Robeson' Phillip Hayes Dean, 83, a playwright, director and actor who wrote the one-man play "Paul Robeson" starring James Earl Jones on Broadway in 1978, died Monday in Los Angeles from a heart condition, according to a family spokesman. His plays include "The Last American Dixieland Band," "Moloch Blues," "Freeman," "The Owl Killer and Dink's Blues" and "The Sty of the Blind Pig," which Time magazine called one of the best plays of 1971.
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ENTERTAINMENT
July 10, 1999
There was a glaring omission in Ernesto Lechner's excellent articles dealing with salsa in the Southland (July 1). One of the most popular salsa venues is the Whittier Hilton. In its sixth year there is the extremely popular Susie Hansen band. Whittier Hilton, Fridays, 6:30 to 9:30 p.m. Check it out! LARRY FRANK, Arcadia
ENTERTAINMENT
April 10, 2014 | By Gary Goldstein
Don't let the cheesy title deter you. "Cuban Fury" is a thoroughly engaging crowd-pleaser - sweet, quite amusing and even a tad inspiring. British funnyman Nick Frost ("Shaun of the Dead," "Hot Fuzz") makes for an especially root-worthy hero as Bruce Garrett, an earnest lathe salesman who reconnects with an old love: salsa dancing. Bruce may come off to friends and co-workers like a bit of a schlub; he's a self-described 2 on the 1-to-10 scale. But beneath that pudgy exterior lies the heart of a champion salsa dancer, which in fact he was as a kid until a humiliating incident dubbed "Sequingate" caused Bruce to burn his dancing shoes (literally)
ENTERTAINMENT
August 9, 2008
I AGREE with Agustin Gurza's perception regarding rude dancers who try to show off and dominate parts of the dance floor ["Salsa Dancing Is Not an Extreme Sport," Aug. 2]. However, I do not attribute this to the Vazquez brothers, especially Francisco, from whom I learned to dance salsa many years ago. I think it is rampant among people with a "look at me" attitude no matter which style you choose to use and where you are from. I have danced in New York, in San Juan and at many events and have witnessed the same "look at me" dancers from across the broad spectrum of nationalities that make up Latinos.
NEWS
June 15, 2013 | By Noelle Carter
Tammy Sanches of Victorville loves the salsa at Costa Azul in Coronado: "On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul. They have the best smoked salsa we've ever had. Unfortunately, we live 2 1/2 hours away. I asked the waiter for the recipe, but he said they don't give it out. I would love to surprise my amazing husband on our anniversary with it. Could you please get the recipe?" With a wonderful blend of no less than six kinds of chiles, Costa Azul's salsa packs a nice heat.
NEWS
July 12, 2010 | By Tami Dennis, Los Angeles Times
No one is suggesting, even remotely, that Americans give up salsa and guacamole. But it's worth noting the risks that they pose. New research from the federal Centers for Disease Control and Prevention does just that. In analyzing outbreaks of food-borne illness, researchers found that almost 1 in 25 restaurant outbreaks between 1998 and 2008 could be blamed on these two offerings. Improper storage times or temperatures were likely a contributing factor, the report found; food workers themselves were sometimes a source of the contamination.
HEALTH
June 7, 2010 | By Judy Silk, Special to the Los Angeles Times
We all know that the food and restaurant industries are dead set against anyone on a diet. I don't know how anyone who likes to eat out isn't immense. If I think about it, the people I know who maintain a decent weight must either exercise their buns off (yes, literally) or not like to eat. You can't have it any other way, it seems. So I'm having lunch at a popular Mexican restaurant. It's so festive, with pretty pink lights all over, comfy booths and kitschy decor. While I'm waiting, my sweet waitress asks in her bubbly voice if I want a Pretty Pink Margarita while I wait.
FOOD
February 17, 2011 | By Betty Hallock, Los Angeles Times
The chips are falling into place for Homeboy Industries. The hottest-selling snack item at 256 Ralphs deli sections across Southern California in the first weeks of February wasn't pretzels, or cheese puffs, or pita or bagel crisps. According to the Compton-based supermarket chain, the No. 1 seller was Homeboy Industries' tortilla chips and salsa. Homeboy Industries, the Los Angeles nonprofit founded by Father Gregory Boyle to help former gang members and convicts turn their lives around, launched its line of chips and salsa at Ralphs last month as part of an effort to revive its hard-hit finances.
FOOD
January 28, 2009
  Total time: 1 hour Servings: 6 Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde. Make the salsa one day ahead to allow the flavors to blend. You will have extra salsa; save the remainder for another use. 5 tomatillos, peeled of their husks and finely diced (about 1 1/2 cups) 1 cucumber (not English), peeled, seeded and finely diced (about 1 cup)
CALIFORNIA | LOCAL
February 26, 2014
Paco de Lucia, a renowned Spanish guitarist who dazzled audiences with his lightning-speed flamenco rhythms and finger work, died Wednesday in Mexico. He was 66. De Lucia suffered a heart attack while on vacation at the Caribbean beach resort of Playa del Carmen and was taken to a hospital where he died, Mexican officials said. De Lucia - whose real name was Francisco Sanchez Gomez - was best-known for flamenco but also experimented with other genres of music. One of his most famous recordings was "Friday Night in San Francisco," recorded with fellow guitarists John McLaughlin and Al Di Meola in 1981.
NEWS
February 3, 2014 | By Betty Hallock
Chandra Gilbert is the executive chef of the newly opened vegan Mexican restaurant Gracias Madre. Gilbert moved to Los Angeles from the Bay Area, where she opened the original Gracias Madre in San Francisco with Cafe Gratitude founders Matthew and Terces Engelhart in 2009 in the Mission District. Before working with the Engelharts, she worked at the renowned San Francisco vegetarian restaurant Greens. She was also a pastry chef for Alice Waters' Café Fanny in Berkeley and was a cheese maker at Cowgirl Creamery.
ENTERTAINMENT
November 25, 2013 | By Nardine Saad
Salsa icon Celia Cruz received a high-energy tribute from Jennifer Lopez and a bevy of ballroom dancers at the American Music Awards in Los Angeles on Sunday. Lopez, 44, honored the legendary Cruz, who died in 2003, by performing a medley of hits featuring colorful costume and flippy hair changes. Cruz died at age 77 after battling brain cancer. The Afro-Cuban songstress, who has been called the "queen of salsa," won two Grammys and three Latin Grammys. Last month, Cruz was honored with a Google Doodle . INTERACTIVE: Celia Cruz's star on the Hollywood Walk of Fame And honestly, it was hard to resist the temptation of searching for underground salsa clubs after Lopez's lively number.
ENTERTAINMENT
July 1, 2013 | By Rene Lynch
Viet, you're impossible not to like, thanks to that killer smile and gentle spirit. And you clearly have the cooking chops. Enough to beat The Flay Man. But here's the problem. When you open your mouth ... "Then you start talking," Alton Brown told him. "You have no authority. "  Ouch! PHOTOS: TV and film celebrities on the set Viet was eliminated this week after being repeatedly stumped during live demo challenges. He couldn't think on his feet when his sauteed peppers were taken away, and then looked like a deer caught in the headlights when he was asked to name a trio of summer party dips on the fly. (This guy clearly did not watch past seasons of "Food Network Star," or, if he did, he wasn't really paying attention.)
NEWS
June 26, 2013 | By S. Irene Virbila
I've made Rick Bayless' recipe for "Shrimp in Simple Green Almond Sauce" from his " Mexico: One Plate at a Time" cookbook a couple of times, but this past weekend I found the perfect match when I opened a bottle of E. Guigal's Condrieu. The dish is basically shrimp seared in a heavy skillet just until they turn milky white underneath, then cooked another minute on the other side and served in a sauce of ground toasted almonds with tomatillos, green chiles, cilantro and parsley.
ENTERTAINMENT
June 23, 2013 | By Chris Kraul
Cali, COLOMBIA - It's a long way to go for dance lessons, but that's why French law student Graziella Giacomarra has traveled 6,000 miles to Cali, to learn some of salsa's most intricate and high-energy steps. This month at the Sondeluz dance studio on the second floor of a drab commercial building, Giacomarra was hot-stepping to a blistering, brass-driven salsa beat, her feet blurring in close unison with those of her teacher, Luz Ayde Moncayo. It was the eighth week of classes for the 24-year-old Lyon native who hopes to someday be an agent for professional dancers.
CALIFORNIA | LOCAL
October 9, 2009 | By Jerry Hirsch, Los Angeles Times Staff Writer
Homegirl salsa is about to find a home at the deli counter of Ralphs Grocery Co. Salsa made by women in Homeboy Industries' Homegirl Cafe & Catering job training program will be sold at the chain's downtown Los Angeles store starting today. It is part of an initiative by Ralphs to help the L.A. gang-intervention agency learn how to commercialize its products. "Finding commercial outlets for our food products will allow us to generate more revenue, employ more people and do more job training, said Mary Ellen Burton, chief financial officer of Homeboy Industries Inc., which operates the Homegirl Cafe, a landscaping business and a silk screen shop as part of its efforts to steer younger residents in some of the city's toughest neighborhoods from gang life.
ENTERTAINMENT
April 10, 2014 | By Gary Goldstein
Don't let the cheesy title deter you. "Cuban Fury" is a thoroughly engaging crowd-pleaser - sweet, quite amusing and even a tad inspiring. British funnyman Nick Frost ("Shaun of the Dead," "Hot Fuzz") makes for an especially root-worthy hero as Bruce Garrett, an earnest lathe salesman who reconnects with an old love: salsa dancing. Bruce may come off to friends and co-workers like a bit of a schlub; he's a self-described 2 on the 1-to-10 scale. But beneath that pudgy exterior lies the heart of a champion salsa dancer, which in fact he was as a kid until a humiliating incident dubbed "Sequingate" caused Bruce to burn his dancing shoes (literally)
NEWS
June 15, 2013 | By Noelle Carter
Tammy Sanches of Victorville loves the salsa at Costa Azul in Coronado: "On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul. They have the best smoked salsa we've ever had. Unfortunately, we live 2 1/2 hours away. I asked the waiter for the recipe, but he said they don't give it out. I would love to surprise my amazing husband on our anniversary with it. Could you please get the recipe?" With a wonderful blend of no less than six kinds of chiles, Costa Azul's salsa packs a nice heat.
FOOD
June 8, 2013
  10 minutes. 4 to 6 servings 1 salted anchovy (2 fillets) 1 clove garlic 1/2 teaspoon salt 2 tablespoons capers, rinsed thoroughly if salted 1/2 cup mixed green herbs, at least half parsley 6 tablespoons olive oil 2 teaspoons red wine vinegar or lemon juice 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible.
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