Dining and Fun Sn Valentine by EasyComputing LLC

Be Gentle with The Planet ... Go Green

El Paso Culinary e-Zine

Hit By Cupidâ&#x20AC;&#x2122;s Arrow Share the Love On Valentines Day 6

you Are What You Eat

CONTENT Valentines’s Day Deliciousness 32 Editorial 4 Share The Love on Valentine’s Day 6 Get Energizer 9 Potatoes Take the Center of th Stage 12 You Are what you Eat 18 Teotihuacan y el Huitlacoche 22 Taste of Art by Rosa Maria Vasquez 26 There’s Nothing To Do In El Paso By Alfred Soto 30

TLC for Valentine Care Packages 34 A La Carte 37 The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Gally

Hit By Cupi By Gilbert’Velez

ince the beginning of time, Love and food were a part of life. That is why Dining and Fun is celebrating this month with much fan fare. This is the month where both food and love meet. Since Valentine’s Day, is an important part of this month let’s look at the love side first. Ah.., Amor (love) is a very special emotion that is related to a sense of strong affection and attachment. A leading expert in the topic of Love, divides the experience of love into three partly overlapping stages: lust, attraction, and attachment. Others see it as, intimacy, commitment, and passion. No matter how you define love it’s personal, and when you get it for the first time, it is wonderful. Valentine’s Day is to Love as water is to rain, you can’t have one without the other. The emotion is so strong that the Greeks had Aphrodite and the Roman’s had their Venus for their goddesses of love. No matter who you are, how old you are or where you come from, you must have experienced love at sometime in your life. Yes, even before you were born, there was a bond between your mother’s love 4 Editorial

id’s Arrow and you. Now for the food side… Since Valentine’s Day is a day for the expression of Love, what better way to express your Love with a night on the town. Cooking, dining, take-out, restaurants, drinks, cards, candy, intimacy, kisses, hugs, family, friends, red, hearts, cupids, arrows, secret admirer, flowers and Love are part of the food experience. Most of us take the one we love by the hand and step into a nice restaurant for a candle light dinner, some drinks and whispering to each other how much they love each other. Others, stay home and order in, or bring home take-out food. Others go to the movies and others rent a movie (yes like Casa Blanca, Love Story, Gone With The Wind, Ghost). No matter how you celebrate your day, a good meal can excite your senses for a long night of Love. And remember the Aphrodisiac foods, such as Almonds, Aniseed, Arugula, Asafetida, Asparagus, Avocado, Broccoli Rabe, Chocolate, Carrots, Coffee, Fennel, Figs, Garlic, Ginger, Mustard, Nutmeg, Pine Nuts, Vanilla, Wine and Truffles. And you thought I was going to say Oysters, lol. Anyway enjoy your day. The Dining And Fun way.

e decided to make our information available via the web, so that another tree won’t be dead, we believe in going green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our mother earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo Assistant Editor Gilbert Velez Contributors Alfred Soto Marketing Cecilia Reyes-Vazquez CPA Linda Medlock Legal Advisor David Kern PC Taste of Art Editor Rosa Maria Vazquez A Easycomputing LLC 915 881 7488

Editorial 5

love all day long: Dress It Up – Instead of the everyday dishes and placemats, why not dress up the table with the good stuff? Set a pretty table and sprinkle it with heart-shaped confetti to make the whole family feel special. A candlelit breakfast – why not?

It’s true — the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.

I’

m glad that Valentine’s Day is on a Sunday this year. Without the busy weekday morning rush to get everybody off to school and work, we can take a little extra time to sit down together for a special Valentine’s Day breakfast. These Heavenly HeartShaped Pancakes don’t take a lot of time to make, so we can enjoy a warm breakfast and good conversation. Sounds heavenly! There are plenty of other simple ways you can show your

Write Love Notes – Leave little notes around the house that tell your family some of the many reasons you love them. “I love your sense of humor!” “You give the best hugs.” “I’m proud of who you are.” There are lots of little things you can say to make a big impact on others. Create Some Togetherness – Some days are so busy that it’s hard to tell whether you’re coming or going. So set aside some time to do something as a family – play a favorite board or card game; bake some heart-shaped cookies and enjoy them with a movie; go through family scrapbooks and photos. Spending time with each other is a great way to show love and make new memories. For more delicious ways to

share the love on Valentine’s Day, visit Tollhouse.com.

Heavenly Pancakes

Heart-Shaped

Makes 18 pancakes 2 1/2 cups all-purpose flour 1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups milk 2 large eggs 1/3 cup vegetable oil, plus more for the griddle and cookie cutters 1/3 cup packed brown sugar 3-inch heart-shaped metal cookie cutters (optional) Powdered sugar COMBINE flour, morsels, baking powder and salt in large bowl. Combine milk, eggs, oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle into the shape of a heart; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter. (For perfectly shaped pancakes, brush inside of cookie cutters with oil; place on griddle. Pour about 1/4 cup batter into the cookie

cutters and cook until bubbles 588mg sodium, 8g total carbobegin to burst. Remove cook- hydrates, 2g dietary fiber, 4g ie cutters. Turn; continue to protein cook about 1 minute longer or Jenny Harper is Consumer Test Kitchuntil golden.) SPRINKLE with powdered sugar before serving.

en Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Nutrition Information per serving: 210 calories; 90 calories from fat; 10g total fat; 3.5g saturated fat; 25mg cholesterol; 150mg sodium; 27g carbohydrate; 1g fiber; 12g sugars; 4g protein rated fat, 10mg cholesterol, 7

t can be tough to maintain healthy eating habits and a hectic schedule. But one little ingredient can add great flavor and keep you energized for the busy day ahead.

how to add energy-boosting ment to provide peanuts as a USA-grown peanuts to your snack option — they’ll keep daily diet. your energy up to get more accomplished. At home —Keep a jar of peanut but—Involve your children in meal ter and a spoon in your desk planning and preparation so drawer for midday cravings. they can learn about healthy For something new and difeating habits and good nu- ferent, try one of the many flatrition. Experiment with kid- vored peanut butters on the friendly recipes, such as Flag- market. Waving Peanut Butter Cookies and PB&J French “Toastwich,” Eating out which can be found at nation- —Be on the lookout for the alpeanutboard.org. many delicious peanut/peanut —Keep a can of peanuts han- butter menu items now availdy to munch on while work- able at some of your favorite ing around the house, reading restaurants in appetizers, salwith your children or watch- ads, entrees and desserts. ing television. —More than 1,000 new prod—Make a batch of Munch ’N’ ucts with peanuts or peanut Go Mix — a quick trail mix butter have been created durwith dried fruit, peanuts and ing the past five years. Have chocolate — to keep on hand. you found a favorite yet? Put single servings into resealable plastic bags and you On the road have a great, on-the-go snack —Store a pack of peanuts and ready all the time. a jar of peanut butter in the

With seven grams per serving, peanuts have more protein than any other nut. Protein provides long-lasting energy — just what you need to keep going throughout the day. Peanuts and peanut butter contribute more than 30 nutrients and phytonutrients and can be part of a balanced diet that promotes good health. In addition, foods low on the glycemic index (GI), such as peanuts, are good choices for people trying to watch their blood sugar. Eating foods with a low GI score (peanuts score a 14) may lead to a slow increase in blood sugar levels, causing less insulin to be released all at once, and thus avoiding the sugar “crash.” glove box for a crunchy and The National Peanut Board At work satisfying treat. has some tips to show you —Ask your place of employ8

—Stop by a roadside stand or produce market and buy some homemade roasted or boiled peanuts — you can even make them at home. —Two-ounce peanut butter travel packs from companies such as Sunland and Jif are easy-to-pack, portioncontrolled snacks for travel. Try pairing them with freshly sliced fruit and vegetables. For more delicious ways to get energized, visit nationalpeanutboard.org.

Dazzling Chocolate Peanut Butter Dip

Makes 4 servings (each serving = 3 tablespoons dip and 1 cup fruit/veggies) 1/3 cup low-fat plain yogurt 2 tablespoons chocolate syrup 1/4 cup creamy peanut butter 1 teaspoon chocolate or colored sprinkles 4 cups fresh fruit and vegeta-

bles cut in “dip-able” shapes (carrots sticks, sliced cucumbers, celery sticks, sliced apples and pears.) In a standing mixing bowl, mix yogurt and chocolate syrup on medium speed until well blended. In a microwave-safe bowl, microwave the peanut butter at 70% power for about 1 minute or until melted; stir half-way through. Pour peanut butter into chocolate yogurt mixture and mix until smooth. For each serving, spoon 3 tablespoons dip into a small serving cup and sprinkle with sprinkles. Serve with one cup of fresh fruit and/or vegetables. Note: This dip may also be served with pretzels or spread on graham crackers. Nutrients per serving: Calories, 194 (38% from fat); Fat, 9g (saturated 2g, monounsaturated 4g, polyunsaturated 2g); Protein, 6g; Carbohydrates, 26g; Fiber, 4g; Cholesterol, 2mg; Calcium, 64mg

Munch ’N’ Go Mix Makes:

14 servings (1/2 cup per serving) 2 cups roasted peanuts 2 cups banana chips 1 cup chopped mixed dried fruit (apricots, apples, pineapple, papaya) 1 cup dried cranberries 1 cup candy-coated chocolate pieces Toss all ingredients together. 9

Store in an airtight container at room temperature for up to 3 months. Nutrients per serving: Calories, 383 (55% from fat); Carbohydrates, 39g; Protein, 7g; Fat, 25g; Cholesterol, 2mg; Fiber, 5g; Sodium, 24mg

PeanutBerry Smoothie

Yield: 2 (8-ounce) servings 2 cups low fat vanilla ice cream 1 cup frozen blueberries 2 tablespoons 2% milk 1/4 cup creamy peanut butter 2 tablespoons whipped cream (optional) Combine all ingredients in blender; puree until very smooth. Transfer to two glasses and serve. Nutrients per serving: Calories, 431 (47% from fat); Fat, 24g (saturated 8g, monounsaturated 8g, polyunsaturated 5g); Protein, 15g; Carbohydrates, 45g; Fiber, 4g; Cholesterol, 61mg; Calcium, 152mg

here are so many ways to prepare potatoes that it’s no surprise spuds remain a family favorite. People most often think of potatoes as the ultimate side dish; however, it’s time to move potatoes to the center of the plate! Prepared mashed potatoes, such as Idahoan mashed potatoes, can help add a little extra flavor, crunch or creaminess to a variety of recipes.

Try crusting ordinary halibut with potato flakes for savory Roasted Garlic Halibut, an easy weeknight meal that can be ready in just 20 minutes. Skip the mayonnaise on these Savory Potato Wraps, a delicious departure from traditional sandwich wraps. And,

for a more upscale meal, try Crab-Stuffed Roasted Chicken Breast, which features a rich filling of Four Cheese Mashed Potatoes, crabmeat, fresh basil and shredded Parmesan. Visit www.idahoan.com for more unique recipes and meal ideas.

Cut halibut filet into 4 pieces (8-ounce portions). Lightly salt and pepper. Empty contents of mashed potatoes package on large plate. Coat filets liberally, gently pushing potatoes into filets. In large sauté pan, preheat a generous amount of canola oil, on medium heat.

When oil is hot, gently place the halibut in pan, being careful not to splash. Sauté fish Prep Time: 5 minutes until golden brown (approxiCook Time: 15 minutes mately 2 to 4 minutes). Turn Servings: 4 filets and reduce heat to me 2 pounds halibut dium-low. Cover pan and let 1 4-ounce package Ida- sauté until done (until flaky, hoan Roasted Garlic Mashed or approximately 8 to 12 minPotatoes, dry utes). Remove from heat. Add Canola oil lemon juice to taste and serve. Salt and pepper 1 lemon

Roasted Garlic Halibut

Idahoan Pizza

Prep Time: 15 minutes Cook Time: 30 minutes Servings: 2 medium pizzas 2 ounces warm water 1 tablespoon active, dry yeast 1 4-ounce package of dry Idahoan Roasted Garlic Flavored Mashed Potatoes 2 1/4 cups all purpose flour 6 ounces cool water 1 ounce olive oil 1 tablespoon honey 1 6-ounce package of shredded mozzarella cheese 1 to 1 1/2 cups tomato sauce Toppings: diced ham, pepperoni, sausage,hamburger, pineapple chunks, green pepper, onion, extra cheese.

Preheat oven to 400°F. Place dough on baking sheet or pizza sheet. Top with desired amount of pizza sauce, spreading evenly. Evenly distribute the cheese and your favorite toppings. Bake for 17 to 21 minutes, or until crust edges become light brown. When pizza is done, take out of oven and let rest for 3 minutes. Slice and serve.

Crab-Stuffed Roasted Chicken Breast

Prep Time: 5 minutes Cook Time: 1 hour Servings: 8 8 boneless chicken breasts, uncooked 1 10 to 12-ounce bottle prepared Italian salad dressing 1 4-ounce pouch Idahoan Four Cheese Mashed Potatoes 1/2 pound crab meat 6 ounces shredded Parmesan cheese Salt and pepper 2 tablespoons fresh basil, finely chopped

Stir the yeast into the warm water. Stir until dissolved. Add mashed potatoes and flour. Stir all other remaining ingredients into bowl. Knead by hand for approximately 5 minutes, or until dough is elastic and smooth. Place dough in a mixing bowl sprayed with non-stick spray. Set in a warm area, covered Preheat oven to 350°F. with a towel, and let rise for 1 Place chicken breasts in 9 x hour. 13-inch glass baking dish. Punch down dough and Pour dressing over chicken divide into two halves. On a and bake for 25 to 30 minlightly floured surface, roll utes. Remove from oven and dough out until it is very cool. thin. The shape of the pizza Cut a slit in middle of doesn’t really matter — round chicken breast with sharp or square. The idea is for it to knife. Do not cut all the way be homestyle, not perfect. through.

Cut a little pocket on either side of slit, again, making sure not to cut all the way through. Prepare potatoes according to package directions. Mix in crab. Salt and pepper to taste. Distribute potato mixture evenly among chicken pockets. Sprinkle with cheese. Place in a non-greased baking dish. Bake for 10 to 15 minutes, or until cheese has completely melted. Remove from oven and garnish with basil.

Serve immediately.

Savory Potato Wraps

Prep Time: 5 minutes Cook Time: 5 minutes Servings: 4 wraps 1 cup prepared Idahoan Original Mashed Potatoes 4 (9-inch) red pepper or flour tortillas 1/2 pound cooked turkey breast or ham, thinly sliced (approximately 8 slices), or diced into small chunks

1 cup shredded lettuce 1 cup diced red bell pepper or tomato Prepare potatoes as package directs for 2 servings. Cool potatoes to room temperature. Warm tortillas individually in microwave for 8 to 10 seconds. Spread each tortilla with 1/4 cup mashed potatoes. Top with 2 slices of turkey or ham, 1/4 cup shredded lettuce and red pepper or tomato. Roll up and place seam-side down.

Tax Time... Tax Solutions *General Rule Meals are generally 50% deductible. This means when a business pays for a meal, only 50% of that amount is deducted on the tax return. Itâ&#x20AC;&#x2122;s extremely important to know the exceptions to this rule because some meals are 100% deductible! Meals that are 50% deductible include:

Are Your Meals 50% Deductible or 100% Deductible? There are several specific rules to determine if a meal is a legitimate business expense. These specific rules include meeting the business purpose requirement and the ordinaryand necessary requirement. In this article, itâ&#x20AC;&#x2122;s assumed that the meal has met these requirements and is indeed a business expense.

- Meals with clients, customers and vendors. - Meals with employees - Meals with partners, shareholders and directors - Meals during business travel - Meals while attending a business seminar or convention **Exception to the Rule (This is a great exception!) Some meals are 100% deductible! These meals include: -Meals for the business holiday party or other social event

www.lindamedlockcpa.com

ou’ve probably stead, choose foods with a heard the say- higher percent of DV for fiber, ing, “You are what vitamins and minerals. Visit the frozen food you eat.” If this is 3. true, you should eat section. Some frozen foods healthy, right? In have been frozen at the peak reality, most people of freshness to protect their struggle with their nutritional benefits, which taste buds and their means they deliver just as conscience on do- much nutritional value as — or more than — fresh products. ing what’s right. When planning a weekly Most people know they should eat healthy. However, menu, use recipes that make too many believe that healthy the most of wholesome ingrefood can’t taste great and be dients. These no-fuss recipes filling. These are common start with Contessa Frozen misconceptions that lead Convenience Meals, letting to poor food decisions. It is you serve up fabulous meals absolutely possible to serve that don’t compromise on wholesome dishes that have taste. Serve them as-is, or get great taste and are filling, too. creative. Each ready meal can It all starts with choosing be used as a starting point for foods with the right ingredi- a whole new recipe with just a few changes or additional inents. gredients. When grocery shopping: 1. Read the ingredients For more recipes and a comlist first. If an ingredient is at plimentary booklet loaded the top of the list, there is rel- with tips to make you ingrediatively more of it. Steer clear ent-savvy, along with a special of artificial additives, because guide on how to read a Nutrithey’re typically unhealthy. tion Facts label, visit ContesFor example, High Fructose sa.com and request Volume 1 Corn Syrup (HFCS), Monoso- of “Better Ingredients. Better dium Glutamate (MSG), Au- You.” tolyzed Yeast Extract (AYE), and Butylated Hydroxytoluene (BHT) are all ingredients Stir-Fry Tips you want to avoid. —After you cook in a wok, 2. Review the nutrition wipe the inner surface with facts and note the Daily Value vegetable oil to retard any rust (DV) percentage per serving forming. listed next to each nutrient. —The keys to delicious stirDaily Values are the recom- frying are high temperature, mended amount of nutrients short cooking time, and small a person should get every pieces of food. day. Limit foods that are high —Many home chefs mistakin fat, saturated fat, choles- enly cook large portions, so terol and sodium by looking the wok steams the food infor a lower percent of DV. In- stead of frying it. Try using a

larger wokâ&#x20AC;&#x161; about 20 inches in diameter. Small woks simply boil food. If your wok is small, cook smaller portions.

Shrimp Stir-Fry Wrap 4 to 6 servings 2 cups rice 1 package Contessa Shrimp Stir-Fry 4 large tortillas 1 cup mild salsa 2 cups Monterey Jack and American cheese, shredded Prepare rice per instructions on package. Prepare stir-fry per instructions on package. Heat tortillas. 20

Lay tortillas flat, spoon in 2 tablespoons rice, 1 tablespoon salsa and 1 cup stir-fry. Sprinkle generously with cheese, then wrap. Serve with salsa.

1 teaspoon dill, chopped Salt Pepper Prepare stir-fry per instructions on package, omitting sauce. Set aside. In a small bowl, whisk yogurt and lemon juice. Add salt and Classic Greek pepper to taste. Sandwich In a separate bowl, combine red onions, cucumber and 6 servings feta cheese. Season with 1 package Contblack pepper and stir. essa Beef Stir-Fry Spread yogurt mixture inside 1/2 cup plain yogurt pita bread. Add stir-fry and 3 teaspoons lemon top with sliced tomatoes. juice Place desired amount of 1/4 red onion, sliced onion/cucumber mixture over 1/2 cucumber, sliced tomatoes. Top with additional 3/4 cup feta cheese yogurt mixture. 6 pita bread pockets 2 tomatoes, sliced

Chinese Chicken Salad 5 to 6 servings 1 package Contessa Chicken Stir-Fry 1 head Napa cabbage, thinly sliced 1/2 cup toasted almonds, sliced 3 tablespoons sesame seeds 6 scallions, sliced 1/2 cup rice wine vinegar 4 tablespoons sesame oil 2 tablespoons sugar Salt Pepper Prepare stir-fry per instructions on package, omitting

sauce. Place in a bowl and refrigerate 30 minutes, or until cold. Set sauce packet aside. In a large bowl combine cabbage, almonds, sesame seeds and scallions. Place rice wine vinegar, sesame oil, sugar, sauce from packet and salt and pepper, to taste, into a blender. Blend for 15 seconds. Add chilled chicken stir-fry to cabbage and mix in desired amount of dressing. Serve immediately with crispy noodles. (captions) Shrimp Stir-Fry Wrap Classic Greek Sandwich Chinese Chicken Salad

Chef Miriam Ceballos Helguera was born in Mexico City. She studied at “Universidad Anahuac del Sur” in a program with Culinary Institute of America (CIA). When she finished her Certificate Program in Culinary Arts she traveled to New York City to take a specialized course. She also traveled to Bangkok, Thailand, to take a course in asian cuisine at International Culinary Institute Suan Dusit. Chef Miriam has taken various courses with the known Chef Yuri de Gortari and the Historian Edmundo Escamilla, who specialize in Mexican gastronomy from prehispanic, colonial and contemporary times. She has been part of Escamilla’s team for a few years, with whom she’s worked with on important cultural events in various museums of Mexico, like Castillo de Chapultepec, “Chapultepec Castle” in Mexico City. Books in which she has been published include international recipes of the Organization for the United Nations for Agriculture and Food (FAO), which, together with the Latin American and Caribbean Initiative against hunger, support a program called “Chefs against Hunger” and through this collaboration tries to help the battle against world hunger. Currently she works on a project creating a regional cooking book for the area of the lake of Texcoco. Through her work she supports the movement to revendicate Mexican Indigenous cuisine.

Bienvenidos a Cocina IndÌgena, mi nombre es Miriam Ceballos y durante este programa aprenderemos mas sobre la gastronomÌa mexicana y sus costumbres. En la actualidad vivimos con un ritmo de vida tan apresurado que muchas veces nonos detenemos a disfrutar un platillo en donde podamos a preciar sus sabores, historia y colores. En la cocina mexicana indigena, un platillo va mas alla de solamente alimentarnos, pues

cada ingrediente tiene una historia detras y una razon de ser, ya sea para un festejo en especial, para aliviar una enfermedad o simplemente para una reunion familiar las cuales en nuestro paÌs suelen ser muy grandes. Lo que buscamos mostrarles a traves de este espacio es la autÈntica cocina indÌgena mexicana que ha pasado de generacion en generacion por medio de una tradicion oral y que podemos encontrar en los pueblos donde la comida se prepara conservando tecnicas y mÈtodos ancestrales que las familias han conservado a traves de los años Debemos dejar de un lado el mito de que nuestra comida es solamente antojitos fritos, grasosos y pesados, aunque estos forman parte de nuestra amplia gastronomÌa existen infinidad de guisos y platillos que se

preparan al vapor, o son tostados, algunos son frescos como ensaladas y cebiches no olvidemos que nuestros antepasados llevaban una vida mas sana y longeva. Al promover la cocina indÌgena mexicana no solo rescatamos las raÌces de nuestra gastronomÌa sino tambiÈn de nuestras costumbres, cultura e historia lo cual nos ayuda a conservar nuestra identidad como pueblo mexicano. TEOTIHUACAN Y RECETA DE TACOS DE HUITLACOCHE El dÌa de hoy prepararemos algunas recetas representativas de la region central del paÌs, en especÌfico de Teotihuacan. Pocos lugares fueron dignos de ser habitados por los Dioses, tal es el caso de Teotihuacan, lugar que tuvo una gran importancia en su Època de mayor desarrollo. Fue una civilizacion que no solo tuvo un gran dominio en lo polÌtico, economico y en el comercio, sino que tambien

era un lugar sumamente importante como centro espiritual que mes con mes recibÌa peregrinos de todas las regiones de sus alrededores. Los Teotihuacanos tuvieron una gran influencia en otras culturas mesoamericanas desde Hidalgo, Guerrero, Veracruz hasta Yucatan y Campeche, incluso se han encontrado vestigios en centroamÈrica que reflejan la influencia teotihucana. El gran mercado de Teotihuacan

era casi tan grande como el de la gran Tenochtitlan que vino muchos años despues, en donde se daban intercambios mercantiles de casi todo tipo de productos.

Tacos de huitlacoche.

(Aprox. 12 tacos)

Ingredientes: 250 gr de huitlacoche fresco 200 gr de elote desgranado ¾ de taza de cebolla picada finamente 1 diente de ajo picado finamente 8 hojitas de epazote Aceite Sal al gusto Procedimiento: Poner una sartén a fuego medio, una vez caliente agregar un chorrito de aceite y freír la cebolla y el ajo hasta que se vean de color transparente. Agregar el elote desgranado y freír por 5 minutos , incorporar el huitlacoche 23

y freír 5 minutos más, por último agregar las hojitas de epazote picaditas y mezclar bien, sazonar con sal al gusto. Esta receta se puede comer en tacos, sopes o se puede usar para hacer rellenos, ya sea para pollo, chiles etc. Para hacer las tortillas al momento se necesita: ½ kg de masa Un chorrito de agua Una pizca de sal Mezclar todos los ingredientes hasta que estén bien incorporados y la masa se sienta manejable, hacer bolitas y aplastar con la tortilladora o tortear a mano, poner en un comal caliente hasta que se infle el primer lado luego de esto voltear y dejar un momento más a que se cueza el otro lado. 24

Chocolates con amaranto y chapulines. Ingredientes: 300 gr de chocolate 1 taza de amaranto Media taza de chapulines secos Procedimiento: Colocar 250 gr de chocolate en un tazón y derretir a baño maría, una vez que el chocolate este fundido retirar del fuego y agregar los 50 gr restantes y mezclar hasta incorporar, esto ayudara a bajar la temperatura del chocolate. Mezclar con el amaranto y vaciar en capacillos de papel o moldes antiadherentes, colocar unos cuantos chapulines sobre estos y presionar ligeramente. Dejar enfriar y servir.

Cortesia de:

February 14th “Papeleros with a Purpose”

A Taste of Art by Rosa Maria Vazquez

Fine art exhibition Entre lo abstracto y lo figurativo

Artists Leo Albizo and Ricardo Guevara Event hosted at Mexican Consulate Gallery and coordinated by : La Secretaria de Relaciones Exteriores, El consulado General de Mexico en El Paso y El Centro Cultural Mexicano Paso del Norte. Leo Albizo from Guadalajra and Ricardo Guevaa from Chihuahua shared their work to the Pasoans that visited the exhibition. Young and talented artists inspire others with their unique ideas and themes. In this issue A TASTE OR ART

January 21, 2013 26

Ricardo Guevara, Creando el Infinito (serie), 2009

Cultural interchange a richness of borders and frontiers. US borders are dynamic and continuos adaptin to the changes and trends of the societ;y, art is not the exception and now we can enjoy queality event like this exhibition thar refresh and motivate us to participate in art activities. More and more artists are coming to the city and to rediscover El Paso treasures. treasures hidden in the past and in the sorounding desert and moun-

tains. Mexico is our neighbor and great partner for art ativities and the actual exhibition was welcomed for pasoans that love and appreciate fine art. Quality and strong personalit;y, both artists Leo and Ricardo,, shared with us some of their work; These talented artists have buitlt a career in art and both have participated in diferrent exhibitions, following some of the artist career for your knowleage. Ricardo Guevara, Cd. Juarez Chih., has an extensive profesional prepation that includes; painting, graphic de-

sign, scuplture, engraving, human figure drawing, this knowledge allow him to experiment with different media as you can appreciate in this examplo of his work. He has participated in several exhibition, some of them are; Collective exhibitions; Encuentro por el dia de la mujer, galería la cruza, cd. juarez,chih. 2009.“Rompecabezas” galería arte en la frontera, cd juarez, chih. mayo 2009. “La miscelanea” galeria la cruza, cd. juarez, chih. 2009. “Autorretratos” galería enmarco, cd. juarez, 27

New Shanghai Circus Astonishing athletes defy gravity and execute breathtaking feats as they stretch the limits of human ability in this spellbinding show. Fearless performers with boundless energy bring you more than two thousand years of Chinese circus traditions. If it's humanly possible-and even if it's not! - Shanghai's acrobats, jugglers and contortionists do it with spectacular flair. THE NEW SHANGHAI CIRCUS, “Cirque de Chine” came to the Plaza Theatre, Saturday, January 30th for a 3 pm matinee and 7:30 pm evening performance, presented by Artbeat, Inc. ew Shanghai Circus has a company in residence and its own theater in Branson, Missouri. With a hundred theaters, Shanghai Circus is among the five most popular in town. They are also the only Chinese acrobatic troupe to play Broadway (see laudatory New York Times review) NCHINESE ACROBATS TUMBLING THROUGH HISTORY

The Chinese acrobatic tradition dates back to 700 B.C.; that’s over 2,000 years of tumbling, balancing and juggling. Ancient stone carvings, earthen pottery and early written work trace the ancestry of today’s spectacular acts. Relics tell the tales of famous acrobats like Confu cius’ father, who is believed to have lifted a pair of 1,000-pound city gates to let an army storm through. The art of Chinese acrobatics developed out of the Lunar New Year

harvest celebrations, where the village’s peasants and craftsmen would hold a kind of Chinese Thanksgiving. Acrobats would use household tools and common items found around the farm and workshop as part of their exciting feats. Performers passed their skills down from generation to generation and great acrobatic famivest celebrations, where the village’s peasants and craftsmen would hold a kind of Chinese Thanksgiving. Acrobats would use household tools and common items found around the farm and workshop as part of their exciting lies of China entertained everyone from city rulers to village people, performing at ceremonial carnivals and public theaters across

Contortionism Using strength and balance, contortionists gracefully bend themselves into beautiful and bewildering positions. The contortion girl bends her body imitating the growing of lotus, showing the softness and gentleness of the human form.

the country. Over the years, as China plunged into economic and social upheaval, many fine arts were lost and acrobats found themselves on the verge of extinction. Since the Revolution in 1949, the government has made great efforts to foster and develop traditional arts and culture in China, and acrobatics has enjoyed a new life. Today only a few descendants of the old and famous acrobatics families remain. Modern-day Chinese acrobatics reflect the industry, resourcefulness and courage of the Chinese people. At present, there are over 120 professional acrobatic troupes

across China, and more than 12,000 performers.

jar, also catches it on the edge atop his head.

Founded in 1951 as the Shang-

What the Reviewers Say:

hai Acrobatic Theatre, The New Shanghai Circus has won more Gold, Silver and Bronze Medals in domestic and international circus competitions to date than any other Chinese acrobatic company. Breathtaking and polished to perfection, the singular skills performed by The New Shanghai Circus have their roots in everyday lives of the village peasants, farmers and craftsman of the Han Dynasty.

“Feats of circus art that reach literally breathtaking heights of skill...the New Shanghai Circus is providing entertainment in abundance” ― The New York Times

he young Jar Juggler uses only his back and shoulders holding a huge

“The talents of the Shanghai acrobats are beyond compare...watch these acrobats and be stunned and thrilled.” ― The Kansas City Star

“Everyone was delighted with the skill poise, charm and flourish...a very entertaining show...2,000 kids and their parents assembled for the Boston debut of the New Shanghai Circus” - The Boston Globe

“Show-stopping rarities of daunting difficulty” ― Los Angeles Times “Fantastic”

― CBS News

New Shanghai Circus at Plaza Theatre in El Paso

The circus

was well received by the Pasoans, families gather to enjoy a taste of China in America. The smiling faces of the young artinsts invited the public to participate clapping all the time. Danger, suspence and beauty were present during the performance. The Border is welcome a international artists around the world 29

There’s Nothing To Do In El Paso... By Alfred Soto Did you miss any of these events? Be ready to be part of the cultural and artistic activity in this frontier for february;

El Paso Entertainment, Art, Cultural Events and

RECURRING MONTHLY OPEN MICS:

* 2nd and 4th Tuesday 6:30 pm Poetry Slam@ Percolators Info: 915-351-4377, www. myspace.com/thepercolator915 * Last Saturday 7pm Barbed Wire Open MIc @ Percolators Info: 915-351-4377, Myspace. percolator915 FILMS:

Fun!

* 1st Wednesday ( Feb 3 March 3) – El Paso Public Library Auditorium * ??1ST Friday (Feb 5th) – @ 7pm, Chamizal National Memorial 915-532-7273 * 1st Saturday ( Feb 6th )– Film Salon @ Trinity First United Methodist, 915-533-2674, www. filmsalon.org * 3rd Sunday ( Feb 21st ) - Pax Christi Film Series FEBRUARY 2010 Events Wednesday Feb 3-7, 2010 continuous film showing, FREE - “Impressionists on the Seine”, El Paso Museum of Art - Ginger Francis Seminar Room Info: 915-532-707 or www.elpasoartmuseum.org Wednesday Feb 3, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” On – Henri de Toulouse-Lautrec El Paso Art Museum Info: 915-532-1707 www. elpasoartmuseum.org Wednesday Feb 3, 2010 6 pm 100th anniversary of the Mexican Revolution Film Series“An Starring Pancho Villa as Himself” El Paso Main Library Info: 915-541-4481 www. elpasoartsandcuture.com Wednesday Feb 3, 2010 6pm Free Film Series - Hoy Topic Wednesday @ Chamizal National Memorial, “Fast Food Nation” with intro by Dr. Elizabeth Walsh, UTEP Biological Sciences Info: 915-532-7273 Thursday Feb 4, 2010 11:30am – 1:30 pm Women Conferences , by Dynamic Women, Butterfield Trail Golf Course, 1858 Cottonwood

Saturday is gonna be busy: Saturday Feb 6, 2010 12:45pm Tumblewords Project (a Writing Workshop for all levels of skill) Memorial Park Library 3200 Copper Leon De La Rosa presenting “(Re)covering forms and contents: the found and the stolen” Info: 915-328-5484 tumblewordsproject@yahoo.com or www.tublewordsproject.com Staurday Feb 6-28, 2010 1pm -6pm FREE -Museo Mayachen at the Centro Mercado “Chicano Power! “The Legacy of the Chicano Movement in El Paso” at it’s cultural museum, 2101 Myrtle and Willow Forums on the Treaty of Guadalupe Hidalgo / The Chicano Movement in El Paso, music by Alacranes Mojados, Ceiba, Radio la Chusma ( happy Bob Marley birthday P), dancers Danza Ateca, Folklorico Tonatiuh, round table discussions. Words of Wisdom Chicano/a Poetry Slam, and low rider show, 1 PM - OPENING RECEPTION/CEREMONY 2 PM - FORUM/PANEL- Tratado de Guadalupe Hidalgo Speakers: Dr. Oscar Martinez, Dr. Ernesto Chavez, Carlos Aceves 3:30 PM – PERFORMANCES, Music by Alacranes Mojados from San Diego Folklorico Tonatiuh nfo: 915-532-6206 or www.mercadomayapan. org

Saturday Feb 6, 2010 7:30pm Film Salon – Free – 7:30 pm Trinity-First United Methodist Church’s Resler Hall Chapel 801 N. Mesa Saluting the work of actress Carole Lombard and the screwball comedy with the unpredictable and often volatile chemistry of its romantic leads - 1936 Movie - “My Man Godfrey” Info: 915-533-2674 www.filmsalon.org Saturday Feb 6, 2010 9pm Bob Marley’s Birthday Radio La Chusma and many of El Paso’s local talents are going to be @ Bombadiers (on N. Mesa) paying tribute to this reat man who has blessed this world with love and great music. Show you love for Rasta, Reggae and the Ganja Man by coming out to Bombadiers orrow Feb 4 @ 9PM. the door is only $5 21+ Tuesday Feb 9-14, 2010 continuous film showing, - “French Impressionism: The Cast of Characters” ( 60 min. ) Rosamond Bernier Live at the Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Room Info: 915-532-1707 or www.elpasoartmuseum.org 5-Wednesday Feb 10, 2010 12:15pm FREE Wednesday Art Focus Talk, “Impressionism in Print: Exhibit” Quick Zip Tour of the exhibits by Christian Gerstheimer

El Paso Art Museum

Info: 915-532-1707 www.elpasoartmuseum.org Friday Feb 12, 2010 Allday Art Exhibition – Karel Appel El Paso Main Library – 2nd floor mezzanine nfo: 915-543-5480 Friday February 12, 2010 7pm - Jose Palacios’ new Novel “Corazon del Escorpion”Percolator – 217 Stanton Info: 915-351-4377 Saturday Feb 13, 2010 12:45pm Tumblewords Project (Writing Workshop Memorial Park Library 3200 Copper Leon De La Rosa “Code switching as wordplay: espanglish without ethnic concerns” Info: 915-328-5484 tumblewordsproject@yahoo.com or www.tublewordsproject.com Saturday Feb 13, 2010 6-9pm Amor y Desamor” Open MIc Percolators, 217 n. Stanton hosted by “La Rana”, also live belly dance, a “love altar” area, a “bears of regret” art piece to nail their old Valentines and other regrets, and more FREE Info: 915-276-8819 or arte_viva@hotmail.com Sunday Feb 14, 2010 Valentine’s Day Monday Feb 15, 2010 UTEP Wise Family Theatre in Fox Fine Arts Center, CURRENTLY: “Confessions from La Tuna’ (how has your life chnged now that I’m locked up?”) and “Escaping Juarez” (young women kidnapped and put up for sale to buyers in a human trafficking conspiracy) By SOL Repertory Theatre Inc. - Feb 15, 2010 Info: 915-490-5940 or solreptheatre@yahoo.com Tuesday Feb 16, 2010 all day Mardi Gras Celebration, 4pm The Place

@ Union Plaza $10 @ door 1914 Lounge, Brick & Mortor, Manhattan Lounge, The Republic (no cover Fridays - 9999696), The Shadow Lounge, The Garden, The Plum, The Wet Ultra Ultra (salsa, meringue, bachata, cha-cha, & cumbia 449-2065) Tuesday Feb 16-21, 2010 continuous film showing, - “French Impressionism: The Cast of Characters” ( 60 min. ) Rosamond Bernier Live at the Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Roo Info: 915-532-707 or www.elpasoartmuseum. org Friday Feb 19, 2010 8:20-11:20 Free – Pecha Kucha Nite Forum Arts and Culture 1500 Texas Ave 2nd Floor Description - We have invited designers in product design, interactive media, photography, illustration, fashion, graphics, film, video, architecture & landscape to stand-up and show the world what they can do. This time around the list of photographers is quite big. If you are interested in the state of photography in El Paso, then Pecha Kucha Night Vol. 05 is for you. Info: info@pechakucha-ep.com Friday Feb 19, 2010 $50, $25 students –includes Friday evening banquet & Saturday Conference with meals– Second Biennial El Paso Conference for Women “Release Your Potential” @ Biggs Airfield Centennial Club Seminars, trainings and forums for local borderland women Info: 915-566-4066 or www.elpasoconferenceforwomen.com Saturday Feb 20, 2010 12:45pm Tumblewords Project (Writing Workshops Memorial Park Library 3200 Copper Nancy Green “African American Women Writers’ Info: 915-328-5484 tumblewordsproject@yahoo.com or www. tublewordsproject.com

Sunday Feb 21, 2010 3pm Pax Christi Film Series films “Invisible Children,The Rescue, & Together We Are Free” @ Mother Teresa Center, 2400 Yandell Info: 915-532-0527 Tuesday Feb 23-26, 2010 continuous film showing, - “French Impressionism: Paris by Day and by night” (60 min.) Rosamond Bernier Live @ Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Roo Info: 915-532-707 or www.elpasoartmuseum.org Wednesday Feb 23-26, 2010 continuous film showing, - “French Impressionism: An Accessible Paradise” (60 min.) Rosamond Bernier Live @ Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Room Info: 915-532-707 or www.elpasoartmuseum.org Thursday Feb 25, 2010 Hal Marcus Studio & Gallery “50 (Un)known-Early El Paso Women Artists” Works by more than 4 dozen female artists from the past century Info: 915533-9090 or www..halmarcusgallery.com

On Valentine’s Day, there’s no better way to express your feelings for a loved one than to bake some delicious treats. Your favorite sweetheart will enjoy sinking his or her teeth into these Glazed Brownie Heart treats that taste just as good as they look.

Glazed Brownie Hearts Prep Time: 30 minutes Total Time: 2 hours 25 minutes Makes: 14 brownie hearts

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or Betty Crocker If you have an entire party fudge brownie mix of cupid-crazed friends and Water, vegetable oil and family members to entertain, eggs called for on brownie this Brownie Heart can serve mix box as the perfect personalized 1 container (1 pound) place card that they can deBetty Crocker Rich & vour later. These treats are Creamy chocolate frosting perfect for customizing and Betty Crocker Decorating can even occupy the little Decors multicolored candy ones with a Brownie Heart sprinkles or colored sugar decorating station. 1. Heat oven to 350°F. Line With a recipe that’s as easy bottom and sides of 13x9as it is delicious, you’ll have inch pan with foil. Grease more time to enjoy with your foil on bottom only of pan loved ones. All that is needwith shortening or cooking ed for this darling recipe is a spray. Make brownie mix as simple brownie mix, frosting directed on box, using water, and a heart-shaped cookie oil and eggs. Bake as directcutter. These goodies will ed for 13x9-inch pan. Cool definitely score “brownie completely, about 1 hour. points” with your holiday honey. For additional ideas, 2. Using foil to lift, remove visit BettyCrocker.com. brownie from pan; remove foil. With deep 2 1/2-inch 32

heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling

rack or waxed paper. 3. In a microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

For added color and texture, mix 1/4 cup Betty Crocker Rich & Creamy vanilla frosting and enough red food color to make pink frosting in a microwavable bowl. Microwave on High 10 seconds. Drizzle over chocolateglazed hearts.

hen you can’t be with that special someone on Valentine’s Day, a care package is a sweet way to send your love. Baking up a batch of homemade goodies for college students, grandchildren, active duty military personnel or significant others is an easy way to show how much you care. Equal care should be taken to ship those goodies. Knowing how to pack and ship your gifts goes a long way toward getting them to their destination intact and on time. “We know how important a care package can be,” said Larry Adler, The UPS Store franchisee. “That’s why we’re always happy to show our customers how to pack their baked goods and gifts with a little extra TLC.” Adler shares these simple tips to help you create a special care package for your Valentine. Packing baked goods —Send items that will travel well — oatmeal, sugar or 34

peanut butter cookies, brownies, molasses bars, biscotti, shortbread, dried fruit or snack mixes and hard candy are all good shipping candidates. —Use a coffee can or a potato chip canister as a cookie cutter and then use the same container to ship the cookies; they will stack perfectly and won’t crumble. —Avoid items that can’t withstand heat or other extreme temperatures, such as chocolate or foods that require refrigeration. —Prepare foods immediately before packing and shipping, and allow them to cool completely before boxing them up. —Pack soft cookies with a slice of bread to help them to retain moisture. Don’t package crisp cookies in the same container as soft ones; moisture from the soft ones will soften the crisp ones. —Pound cakes and loaf breads can be baked and shipped in disposable foil pans after being sealed in

plastic wrap. Shipping the care package —Seal all perishable items in an interior airtight container or plastic bag before packing them. Consider sending your treats via UPS Next Day Air or another expedited shipping method. —Fill air gaps with squares of bubble cushioning to soften the vibration and prevent cookies or brownies from breaking. —Use a new box specifically designed for shipping, and wrap each item in bubble cushioning surrounded by at least two inches of packaging peanuts. —Make sure your gift recipients will be in town to receive their tasty treats. If no one is there to accept delivery of the package, it could sit on a porch or in a warehouse over the weekend. To find your local The UPS Store, visit www.theupsstore.com.

Tips for a well-packed box ... Wrap items in at least two inches of bubble cushioning and packaging peanuts. Secure all seams with packaging tape. New box designed to withstand shipping stresses. No wrapping or string on exterior.

Sending Care Packages Overseas

With thousands of service members stationed overseas, many “tastes of home” will cross international borders for Valentine’s Day. To help ensure your gift arrives, check the restrictions of the destination country. The UPS Store international shipping experts can help you identify a specific country’s restrictions. Larry Adler, The UPS Store franchisee, recommends people send their greetings by January 31 for overseas delivery by Valentine’s Day. Here are some other things to keep in mind: —Don’t send items that require refrigeration, including soft cheeses or fresh fruit. —Don’t ship food items in glass containers (the glass could break on the trip). —Pork and pork by-products are not allowed to be sent to Middle East locations. This could include jerky-type products; be sure to read the label. 36

—High-moisture products, such as banana bread, moist brownies or products including cream cheese, could spoil before arriving at their destination. Check with your local The UPS Store to find out how long it will take to ship to your destination. “Don’t forget to include a handwritten card or letter,” added Adler. “Each and every note is a valuable reminder of home for the person who receives it and a simple way to pay tribute to the efforts and sacrifices of the brave men and women who serve our country.” For military care package ideas and tips, visit Operation Gratitude at www.Opera-

tionGratitude.com. (container of cookies photo) Photo courtesy of Getty Images (packed box illustration) Illustration by Tom McFarland

A La Carte

Selection of Restaurants Menus The Basil Garden The Pasty Chef Sharp Cookie La Mar Sharp Cookie Seafood Galley

THE BASIL GARDEN L.l.C. International Cuisine Buss. (915)842-9040 Cell. (915) 727-8812 5360 N. MESA D-4 EL Paso, TX 79912 CATERING MENU PAELLA VALENCIANA Min. 10 Personas (Mín. 10 Parsons) En fin de semana min. 20 ord.

FLORENTINE SALMON Min. 10 Persons (Mínimo 10 Personas) a). Portion of salmon fillet on spinach and mushrooms sauce. (Porción de filete de salmón, sobre una cama de espinacas con champiñones) b). Vegetables. (Mezcla de vegetales) c).House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) d).Bread.(Pan) $9.50P/P

a). Sea food mix, pork, Chicken, rice and vegetable. (Mezcla de mariscos, puerco, pollo, arroz y vegetales) b).Mediterránea and Salad with Dressing.(Ensalada Mediterránea con Aderezo) CHICKEN BREAST FILLED c).Bread.(Pan) WITH SPINACH $8.95P/P AND MUSHROOMS CHEESE SAUCE ITALIAN BUFFET Min. 35 Parsons (Mínimo 10 Min. 10 Parsons (MíniPersonas) mo 10 Personas) $8.50P/P a). Meat Lasaña.

(Lasaña de Carne) b). Chicken breast filled with spinach in cheese sauce. (Pechuga de pollo rellena de espinacas a la crema) c).Linguini Alfredo with Shrimp and chicken. (Linguini Alfredo con Pollo y Camarones) d).Mediterranean Salad with Dressing. (Ensalada Mediterránea con Aderezo) e).Bread.(Pan) $11.50P/P

MEAT OR SPINACH LASAGNA (Lasaña de Carne o de espinacas) Min. 10 Parsons (Mínimo 10 Personas) a). House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread. (Pan) $7.95P/P FETUCCINI ALFREDO WITH SHRIMP & CHICKEN (Fetuccine Alfredo con camarones y pollo) Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vinaigrette. (Ensalada de la Casa con una vinagreta italiana como aderezo) b).Bread. (Pan) $8.50 /P

a). Chicken Breast filled of RAVIOLI FILLED WITH spinach and mushrooms with RICOTTA CHEESE cheese cream. (Pechuga rellena de espinacas (Ravioles rellenos de queso con champiñones bañadas con ricotta) crema de quesos) Min. 10 Persons (Mínimo 10 b). House salad with Italian Personas) vinaigrette and Bread. (Ensalada de la Casa con una a).Mediterranean Salad with vinagreta italiana como aderezo Dressing. y Pan. (Ensalada Mediterránea con c). Linguini pasta with red Aderezo) peper sauce. (Linguni con una b).Bread. crema de pimiento rojo. (Pan) $7.95P/P

ezo) CHICKEN OR BEEF FAJITAS b).Bread. (Pan) c).Mashed potato with gravy. (Fajitas De pollo o res a la (Pure de Papa con greavy) plancha) d). Linguini with Red bell pepper Min. 10 Persons (Mínimo 10 sauce. Personas) (Linguini en salsa de morron rojo) a). Rice (Arroz) $8.50P/P b).Beeans( Frijoles) c).Guacamole * LINGUINNI FRUTE D’MARE d).Chile Salsa IN WHITE WINE SAUCE (Pico de Gallo) e).Corn Tortilla (Mezcla De mariscos en una (Tortilla de Maíz) salsa de vino blanco) f).Green Salad with Dressing Min. 10 Persons (Mínimo 10 (Ensalada verde con aderezo) Personas) $8.50 /P a). House salad with Italian vinaigrette.(Ensalada de la Casa MIXED FAJITAS CHICKEN, con una vinagreta italiana como BEEF & SHRIMP aderezo) b).Bread. (Mezcla de fajiltas de carne, (Pan) fajitas de pollo y camarón a la $9.50P/P plancha) Min. 10 Persons (Mínimo 10 Personas) BRISKET Minimo 15 personas a). Rice (Arroz) a). Corn (elote) b).Beans (Frijoles) b). Potatoe salad (ensalada de c).Guacamole papa d).Chile Salsa c). Bread (pan Pico de Gallo) d) Charros Beans e).Corn Tortilla (frijoles Charros). (Tortilla de Maíz) $8.50P/P f).Green Salad with Dressing (Ensalada verde con aderezo) $9.50P/P PORK IN PLUM SAUCE FILETE MINON Minimo 10 personas (Puerco en salsa de ciruelas) a). Vegetables/ vegetales Min. 10 Persons (Mínimo 10 b). Meshed potatoe / pure de Personas) papa c). House salad /ensalada de la a). House salad with Italian casa vinaigrette. d). Bread/ pan (Ensalada de la Casa con una vinagreta italiana como ader

$11.95P/P CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /oriental b). Chipotle /chipotle c). Mushrooms /Champinones d). Mango e). Almond/ Almendras f). marsalla/Marsalla (Mushrooms and Marsalla Wine with pasta) g). Al Pesto h). A la mostaza $8.50P/P GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/ Mushed potatoe with gravy c). Pure de papa con albahaca/Mushed potatoes with pesto d). Papas al cilantro/Red small potatoes with Parslsey e). Pasta a la mantequilla/Butter Pasta f). Spaghetti con crema de champiñones g). Zanahoria bebe/Baby carrots h). Arroz blanco/White rice i). Espárragos asados/Grill Sparragus j). Linguini con crema de pimiento rojoLinguini with Red Peper Sauce k). Ensalada de la casa/Hause Salad L). Arroz jardinero/Garden Rice $7.95P/P DELICIOSA TAQUIZA MEXICANA Mínimo 30 personas, escoger

2 guisados mas arroz, frijoles, tortillas y salsas Para 40 Personas escoger 3 guisados mas arroz, frijoles, tortillas y salsa.

C). Linguini con salmón ahumado D). Ensalada de papa E). Ensalada de codito F). Ensalada de pollo con uvas y manzana $8.50P/P

A). Discada de res B). Asado de puerco C). Tinga de pollo SABADO Y DOMUNGO Min. 20 D). Rajas con queso ordenes E). Ensalada de nopalitos DELIVERY SERVICE F). Mole $25.00 G). Cochinita pibil H). Deshebrada con chile verde). Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOS Mínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o E Para 31 Personas escoger 3 diferentes bocadillos y 2 ensaladas. A). Tapas españolas con pimiento morón B). Quiches de rajas o de pollo C). Empanadas de carne D). Ensalada de atún en hojas de lechuga E). Rollos de jamón con queso en pasta de Hojaldre F). Pepinos rellenos de atún G). Canapés de pollo H). Melón con jamón serrano I). Espárragos envueltos en jamón ENSALADAS A). Ensalada pluma con pesto y piñón B). Salpicón de res

lar needs. Cookies include cellophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for personalization. Gift Trays: Menu

Cookies: $8.00/Dozen Chocolate Chip (regular or Splenda) Peanut Butter Chocolate Chip Chocolate Chip w/pecans (regular or Splenda) Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination) Chocolate Chip Brownies Caramel Filled Brownies Hello Dollies Peanut Butter Shortbread Lemon Bars

Bundt Cakes: $10.00/Cake, $5.00/ Medium Cake, $2.50/Mini-Cake Chocolate Chip Lemon Cinnamon Pecan Decorated Cookies: (sugar cookie) Hand-Decorated, Custom Design Prices range from $1.50 to $20.00

Personalized gift trays with decorated cookies on bed of colorful shredded paper, shrink wrapped. One tray $35.00, two trays $50.00.

Packaging: Other than the decorated cookies, there is an extra charge of $1.00 per item for cellophane and ribbon. Due to the continued increase in food prices, menu items will be subject to change without notice.

Biscotti: $10.40/Dozen Almond, Orange, CranberryPistachio Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/ Mini-Loaf, Muffins: $6.00/ Dozen Banana (with/without nuts) Apple Pumpkin Pumpkin-Apple Orange Nut Raisin Lemon Walnut

per piece depending on size and complexity of design. Sizes include: mini (<2"), small (2" - 3"), medium (3" - 4"), large (4" 5"), giant (>5") Please call to discuss your particu-

204 Boston El Paso, Texas 79902 (915) 240-8665

Fresh food that is homemade delicious. La Mar Restaurant Bar & Lounge is the place to go for lunch or dinner. A father and son venture, they have additional restaurants in Juarez and more than 45 years of experience in serving fine food to the public. Lunch starts at 11:00 a.m. and Dinner at 4:00 p.m. There is a spacious room for receptions, parties, meetings, weddings, quinceaneras and other special celebrations that require a luxurious setting. La Mar is reminiscent of something you would expect to see in Las Vegas. With over 40 employees at La Lar, all have made worthwhile contributions. They take pride in their tasks and the result is a restaurant that is special in the way their food is prepared and served to customers. The seafood is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99 Shrimp Quezadillas $4.99 Marinera Quezadilla $5.99 Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99 Negroni with Shrimp & Octous $ 15.99 Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99 Rockefeller Oyster $13.99 Shrimp Ceviche Tstada (3) $6.99 Fish Ceviche Tostada (3) $5.99 Coconut Shrimp $8.99 Avocado Stuffed w/shrimp salad $6.99 Boiled Shrimp $11.99 Cocktails Shrimp s $5.99 l $9.99 Oyster s 5.99 l $9.99 Combination of two s$6.99 l $9.99 Octopus s$6.99 l$10.99 Combination w/octopus s$7.99 l$10.99 La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders Fish Soup w/ fillet chunks s$4.99 l$6.99 Shrimp Soup w/rice s$5.99 l$7.99 La Mar Soup w/assorted shellfish s$6.99 l$8.99 Clam Chowder Cup $2.25 Bowl $4.99 Shrimp Chowder s$5.99 l$6.99 Chicken La Mar crab & shrimp stuffed chicken $12.99 Grilled $10.99 Poblano $11.99 Tampiquena $12.99 Pastas Shrimp & Fetuccine $12.99 Chicken Fetuccine $10.99 Frutti di Mare w/ octopus,calamari,shrimp, clams & musseels $12.99 Lobster Garlic $m/p La Mar $m/p Thermidor $m/p Buttered $m/p

LA MAR SPECIALITIES Combos

Fish Filet

Roll Diabla fish fillet and shrimp wrapped in bacon strips w/diabla sauce $12.99 Capas fish fillet stuffed w/pecans and spinach $11.99 Asado marinated w/special sauce and grill onions $11.99 Mexicana jalapeno, tomato and onion sauce $11.99 Veracruzana tomato base sauce w/ olives and capers $11.99 Planca grilled $11.99 Mojo de Ajo w/fried garlic in oil $11.99 Mantequilla buttered $11.99 Parrilla open grill $11.99

Pescatore onion,garlic and spinach on butter souce $11.99 Combo Popcorn breaded fish fillet Montecarlo and popcorn shrimp $13.99 Combo Tropical fish fillet and but- butter,onion,mushrooms and red pepper $11.99 tered shrimp w/almonds $13.99 Vapor wrapped in aluminium foil Combo Cordial fishfillet and garlic w/a healthy variety of vegetables shrimp $13.99 Combo Campirano breaded fish fil- $11.99 let and california pepper stuffed w/ Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices shrimp $13.99 $11.99 Combo Festival breaded fish fillet Roll Aniversario shrimp and ocw/rice and shrimp $13.99 topus roll wrapped w/bacon strips Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/ and in a mushroom and sour cream souce $12.99 pepper &cheese sauce $13.99 Normandi stuffed w/shrimp and Steaks Combo Ajillo fish fillet and shrimp oysters on a white sauce $11.99 w/garlic mushrooms and red chile Roll La Mar fish filletand shrimp Fillet Mignon $17.99 peppers $13.99 Tampiquena Steak $16.99 Combo Diabla fish fillets and srimp wraped in bacon strips w/white sauce and cheese $12.99 T-Bone $16.99 with chipotle sauce (spicy) $13.99 Poblano w/bell pepper and sweet Rib Eye 10 oz $14.99 Combo Ryal breaded fillet and corn sauce $11.99 Rib Eye 12 oz $16.99 shrimps $13.99 Tampiquena de Pescado w/chile Rib Eye 16 oz $19.99 Tri-Combo La Mar breaded strips and onions, enchilada, guaca- Kabob beff, tomato,onion, bacon shrimps, stuffed california pepper mole and beans $11.99 and green pepper $15.99 and breaded fish fillet $14.99 Papillon w/mushrooms, shrimps, Sirloin 12 oz $13.99 Fiesta de Camarones (17 mixed vegetables and white shrimps)breaded shrimp,Gambas wine, wrapped in aluminium foil Beverage shrimps,fiesta shrimp in spicy $$11.99 sauce $17.99 Costeno w/parsly,celery, garlic and Soft Dinks, Domestic and Imported red pepper (spicy) $11.99 Beer.

Desserts by D’Flans

Available in larger sizes for parties and events.

•Tres Leches Cake Small $9.99 Medium $18.99 Large $26.99 •Flan Napolitano Regular $16.99 Flavored (pecan, almond, coconut, cheese, peach, chocolate) $18.99 •Flan Cake (chocolate, vanilla, marble) Small $14.99 Large $26.99 •Cheesecake $19.99 • Hawaiian Cake Small $11.99 Medium $20.99 Large $28.99 •Chocolate Tres Leches Cake Small $11.99 Medium $20.99 Large $28.99 •Pound Cake (pecan, almond, coconut, plain) $15.99 •2 Layer Cake (chocolate, vanilla, marble, red velvet) $19.99 •Butter Cookies, Wedding Cookies and Pastries

D’Flans 5320 Doniphan Ste C El Paso TX 79932 (915) 845 3661

Wraps & Sandwiches

Served with French Fries or Onion Rings

Chicken or Shrimp Caesar Wrap

your choice of grilled chicken or shrimp, with romaine lettuce and Caesar dressing all wrapped up. 6.95

Fish Sandwich

fried fish fillet on a bun, with lettuce, tomato and onion. 6.95

Chicken Sandwich

grilled chicken breast on a bun, with lettuce, tomato and onion. 6.95

Hamburger with Cheese

Crab Burger

crab meat patty on a bun, with baby spinach and creamy lemon sauce. 7.95

Blackened Tuna Steak Sandwich

sashimi grade Tuna Steak blackened with our special recipe on a bun, with a Green Chile strip and onion. 8.95

Po-boys

your choice of fried oysters, shrimp or fish on a hoagie roll, with lettuce and tomato. 9.95

angus beef patty on a bun, with American cheese, lettuce, tomato. 6.95

Shrimp Platters

Popcorn Shrimp bite size shrimp golden fried with your choice of one side. 9.95

Blackened Shrimp

bite size shrimp blackened with our special recipe, served over rice. 9.95

Fried Gulf Shrimp Platter

(7) plump Gulf Shrimp breaded and fried to golden perfection, served with coleslaw and your choice of one side. 11.95

Fried Jumbo Shrimp Platter

Shrimp Fettuccini

(6) of our premium shrimp, breaded with our house batter and fried golden brown, served with coleslaw and your choice of one side. 13.95

Shrimp Ă&#x2030;touffĂŠe

Broiled Shrimp Scampi

pasta with shrimp covered in creamy Alfredo sauce. 9.95

shrimp over a bed of penne pasta with a creamy white sauce. 9.95

Shrimp Stir Fry

bell peppers, onions, celery and a blend of spices, all stir fried for a healthy and flavorful dish, served over a bed of rice. 9.95

Fish and Chips

Broiled Jumbo Shrimp

(8) of our premium shrimp oven broiled with your choice of one side. 13.95

Fish Platters

an overseas classic straight to our shores, delicious fried fish and fries. 8.95

Blackened Haddock Icelandic Haddock fillet blackened with our special recipe, served over a bed of rice. 9.95

Fried Fish Fillets

(7) plump Gulf Shrimp prepared with butter and garlic, and your choice of one side. 11.95

Baked Haddock Fillet Icelandic Haddock oven-baked and served with your choice of side. 10.95

Haddock Almondine Icelandic

Haddock baked and topped with sliced almonds, a tasty and healthy alternative, served with your choice of side. 12.95

fresh fish, fried to a golden brown and served with coleslaw and your choice of side. 10.95 Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Oysters & Scallops

Fried Oysters Fresh Wild

Fried Sea Scallops

Chipotle BBQ Oysters

Broiled Sea Scallops

caught Chesapeake oysters, battered and fried to golden brown, served with coleslaw, cocktail sauce, and choice of side. 10.95 (9) Blue Point Oysters on the half shell, oven baked and served with our house Chipotle/BBQ Sauce. 14.95

Oysters Rockefeller

(9) Blue Point Oysters on the half shell, oven baked with spinach, bacon and topped with cheese, a definitive classic. 14.95

Bay Sea Scallops lightly breaded and fried golden brown, served with coleslaw and your choice of side. 12.95 Bay Sea Scallops prepared with butter and garlic, served with choice of one side. 12.95

Broiled Scallops and Shrimp

Bay Sea Scallops and Gulf Shrimp, prepared with butter and garlic, served with your choice of side. 13.95

Galley Specialties

Ensenada Style Fish Tacos

(3) beer battered fish fillets on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage. 8.95

Ensenada Style Shrimp Tacos

(3) beer battered shrimp on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage, a local favorite! 9.95

Blackened Chicken Breast

blackened with our special recipe, this 8oz chicken breast is sure to satisfy a healthy appetite, served over rice and your choice of side. 10.95

Southwestern Haddock

oven-baked Icelandic Haddock topped with Southwestern veggies and your choice of two sides. 12.45

Gambusa Alfredo

a taste of Italy, our scrumptious shrimp and plump scallops grilled alongside roma tomatoes, sautéed in olive oil and onions all seasoned with a hint of basil, oregano, and garlic, over bed of penne pasta smothered in our own Alfredo sauce. 10.95

Fresh Catch Tampiqueña

“Top of the Catch” white fish, baked with our green salsa, and topped with melted jack cheese, served with choice of side. 10.95

Fried Seafood Platter

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, breaded and fried to a golden brown, served with coleslaw, and choice of two sides. 16.95

Bacon Wrapped Scallops

Broiled Seafood Platter

Atlantic Salmon Steak

Shrimp Lover’s Platter

Ahi Tuna Steak Sashimi

Ribeye Steak

Tilapia Veracruz

Steak & Shrimp

Plump Bay Scallops wrapped in bacon and oven baked then served over rice with our house Chipotle/BBQ sauce, with your choice of side. 14.95 fresh Atlantic Salmon Grilled and served over rice, topped with our creamy lemon sauce, with your choice of side. 14.95 Grade Ahi Tuna Steak, grilled to perfection and served over rice, with your choice of side. 14.95 a south of the border influenced dish, fresh Tilapia fillet oven-baked with red salsa, green chile strip and smothered with melted jack cheese, and choice of side. 10.95

fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, broiled in our oven and served with your choice of two sides. 16.95 Boiled, Broiled, Scampi and Fried Gulf Shrimp, with your choice of two sides. 17.95 12 oz. USDA Choice Ribeye, grilled to order and served with your choice of two side items. 18.95 12 oz USDA Choice Ribeye grilled to order and Jumbo Shrimp, fried golden brown or broiled, plus choice of two sides. 24.95

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Lobster Tails Market Price

During Season

Crab Legs Market Price

Polliwogs (Kids Menu) Includes drink and choice of French Fries or Onion Rings.

Mac and Cheese

Fish Sticks

Chicken Strips

Popcorn Shrimp

Kids everywhere love this plate. 4.95 chicken breast breaded and golden fried. 4.95

fresh cod, breaded with our house batter. 5.95 fried bite size shrimp. 5.95

Choice Of Sides Add any extra sides for 2.95

French Fries

Steamed Veggies

Rice

Onion Rings

Coleslaw

Baked Potato

Mashed Potatoes

Corn on the Cob

Add-Ons Add a cup of Soup or House Salad to any entrée for .99¢ Bread available upon request.

Bacon .50¢

Chiles Toreados .75¢

Salsa .50¢

(3) Jumbo Shrimp 5.95

Cheese .50¢

(5) Gulf Shrimp 6.95

Avocado .75¢

(6) Scallops 6.95

Green Chile Strip .75¢

Beverages Iced Tea 2.15

Lemonade 2.25

Raspberry Tea 2.25

Soft Drinks 2.25

Coffee 1.95 Hot Tea 1.95

Bottled Water 1.95

Beer, Wine and Now offering Spirits! Please ask your server for details

Gratuity of 15% will be added on tables of six or more guests.

Warning: There is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness or even death from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician.