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.
February 17, 2011 |
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.
June 15, 2013 |
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.
July 12, 2010 |
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.
June 7, 2010 |
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.
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)