It's a week after Thanksgiving and I'm grateful for LEFTOVERS! This is the first time I got to try our criollo Thanksgiving from last week's specials. Pavo-chon - turkey seasoned the way the local lechon asado (roast pork) is made. Arroz y gandules - Elaine's most excellent first attempt at this local criollo rice-and-beans staple. Batatas y amarillos - batatas are the local sweet potatoes, milder and not as intense as American sweet potatoes. Amarillos are ripe plantains. Elaine roasted the two together and tossed them with just a hint of cayenne pepper. And lastly, homemade cranberry sauce, my only contribution to the feast.
As one of our Ola Lola's specials it is the most criollo meal we've offered at Ola Lola's. We made a conscious decision at the very beginning that we weren't going to do criollo. There are so many wonderful criollo cooks and criollo restaurants nearby. We felt - and still feel - we should let others do what they do best and we'll do our thing.
However, Elaine certainly proved she can do criollo with the best of them. Was there ever really any doubt?
No comments:
Post a Comment