Colombia is known for its diverse and delicious cuisine, with a mix of Spanish, Indigenous, and African influences. Here are 20 of the best Colombian foods to try:

Bandeja Paisa: A hearty platter of beans, rice, chorizo, avocado, plantain, and fried egg, typically served with grilled meat.

Arepas: Corn cakes filled with cheese, meat, or other toppings, served as a snack or side dish.

Empanadas: Fried or baked pastry turnovers filled with meat, potatoes, or cheese.

Ajiaco: A soup made with chicken, corn, potatoes, and herbs, served with avocado and capers.

Lechona: A whole roasted pig stuffed with rice, peas, and spices.

Sancocho: A hearty soup made with meat, yucca, plantains, corn, and other vegetables.

Tamales: Corn masa filled with meat or vegetables and steamed in banana leaves.

Chicharrón: Deep-fried pork belly or pork rinds, often served with yucca and salsa.

Sudado: A stew made with chicken, pork, or beef, cooked with tomatoes, onions, and other vegetables.

Frijoles: A stew of beans, served with rice, meat, and plantains.

Patacones: Fried green plantains, often served as a side dish or snack.

Hogao: A sauce made with tomatoes, onions, and cilantro, often served with meat, rice, or beans.

Buñuelos: Fried dough balls made with cheese or yucca.

Pan de Bono: Cheese bread made with cornmeal and yucca flour.

Papas Rellenas: Mashed potato balls filled with meat or cheese and fried.

Caldo de Costilla: A soup made with beef ribs, potatoes, and vegetables.

Arroz con Pollo: Chicken and rice cooked with onions, tomatoes, and spices.

Changua: A breakfast soup made with milk, eggs, and scallions.

Mondongo: A stew made with tripe, potatoes, and vegetables.

Posta Negra: Slow-cooked beef stewed in a dark sauce made with coca cola, coffee, and spices.

These are just a few of the delicious foods to try in Colombia. With its rich culinary traditions and diverse regional specialties, there is something for everyone to enjoy.

Foodie Guide to Brand-New Disney Jollywood Nights

Grab some Hollywood glam and an appetite because Disney Jollywood Nights is days away from kicking off its first night! This brand-new holiday extravaganza is coming to Disney’s Hollywood Studios on 10 select nights from Nov. 11 through Dec. 20 and is filled with plenty of festive fun. This new nighttime soiree will feature plenty of swanky spots for Guests to enjoy like the Holiday Fiesta en la Calle over in Commissary Lane. This street party will be filled with Latin holiday tunes, colorful décor, and plenty of eats and sips inspired by Latin holiday traditions for a vibrant and lively party. Or experience Jazzy Holidays at The Hollywood Brown Derby here the restaurant transforms into a smooth jazz joint, playing holiday tunes amidst sparkling décor. Here, Guests can sip craft cocktails and indulge in an exclusive menu of light bites while enjoying the music and ambiance of this classy establishment. Guests can even drop by the dazzling Twilight Soirée at The Tip-Top Club, a swingin’ soiree in the courtyard of The Hollywood Tower Hotel. A live band will be bringing the fun with holiday tunes in jukebox style as Guests sip on fancy cocktails. While Guests are at all of these locations and the others scattered throughout the park, they'll be able to indulge in tasty delights that will light up their taste buds with holiday spirit (and flavor). From the delicious Holiday Turkey Popover at Fairfax Fare to the lovely Tiramisù Puff at PizzeRizzo, and even sweet sips like the Sandy Claws Hot Cocoa from Dockside Diner, this new event has something for everyone to enjoy this holiday season! And don’t forget about the thrilling entertainment going on too! Guests can check out the can’t-miss musical variety show featuring some of their favorites, like Kermit the Frog and Miss Piggy, and the seasonal nighttime spectacular Jingle Bell, Jingle BAM! To make the night even more festive, we’d suggest wearing holiday best with an old Hollywood flair. We can’t wait to see all the tasty eats and sips coming to Disney’s Hollywood Studios this holiday season. We're pleased to present the official Foodie Guide to the first-ever Disney Jollywood Nights! Holiday Fiesta en la Calle at ABC Commissary - Chicken Empanadas with Street Corn: Chicken empanadas served with a side of street corn salad topped with chili peppers, lime, and cotija cheese - Yuca con Chicharrón: Fried pork belly, yuca, red pickled onions, and chili pepper-lime seasoning with a yellow pepper aïoli - Mushroom Taco: Chili-roasted Mixed mushrooms, avocado crema, baby gem lettuce, and garnished with sliced radish - (Plant-based Item) - Birria Taco: Shredded short rib and Monterey jack served with beef consommé for dipping - Tembleque: Coconut rice pudding with caramel-rum sauce and cinnamon - Mexican Hot Cocoa Cheesecake: Spiced chocolate cheesecake on a chocolate cookie base topped with vanilla whipped cream and cocoa powder with a chocolate handle - Mangonada: Frozen mango beverage with mango-chili pepper-lime sauce and chili pepper-lime seasoning on top (Non-alcoholic) - Zero-Proof Piña Colada: Lyre’s Spiced Cane Spirit, coconut, pineapple, and lime - Oaxaca Old Fashioned: Casa Dragones Blanco Tequila, Del Maguey Vida Mezcal, agave nectar, Mexican chocolate, and orange bitters served over ice garnished with an orange Baseline Taphouse - Tuna Ceviche: Marinated ahi tuna, pico de gallo, and avocado cream topped with cilantro - Charcuterie Cup: Manchego, chorizo, serrano ham, pickled vegetables, olives, and toasted focaccia bread - Beer Margarita: Blend of Patrón Silver Tequila, Cointreau Liqueur, and lime juice topped with Scrimshaw Pilsner over Ice Dockside Diner - Spicy Pimento-Kimchee Dip topped with chives and served with fresh house-made wonton chips - Roasted Eggplant Dip topped with chives and served with warm pita bread (Plant-based Item) - Poutine Tots: Potato barrels topped with gravy, brisket, mozzarella curds, and chives - Christmas Tree Cookie Stack: Vanilla cookie stack filled with pistachio buttercream, cranberry, and raspberry jam topped with sprinkles and a yellow candy star - Sandy Claws Hot Cocoa: “Tim Burton’s The Nightmare Before Christmas”-inspired dark chocolate hot cocoa topped with cherry whipped cream (Non-alcoholic) - Naughty or Nice: Crown Royal Whisky and ginger mixed with orange, cranberry, and grapefruit juices topped with fresh cranberries Epic Eats - Spicy Korean Chicken Funnel Cake: Spicy fried Korean chicken with pickled vegetables served on a mini funnel cake - Brisket Reuben Funnel Cake: Beef brisket and sauerkraut slaw topped with thousand island dressing served on a mini funnel cake - S'mores Funnel Cake: Giant roasted marshmallow with chocolate and marshmallow sauce, topped with chocolate curls and cinnamon cereal served on a mini funnel cake - Samuel Adams Winter Lager: Spiced with cinnamon, ginger, and orange peel for a deep flavor and malty finish Fairfax Fare  - Holiday Turkey Popover: Roasted turkey and creamy mashed potatoes topped with gravy, cranberry chutney, and chives in a house-made popover - 'Just the Sides' Popover: Macaroni & cheese and savory collard greens with ham topped with cornbread crumbs in a house-made popover - PB&J Doughnut: Glazed doughnut with creamy peanut butter and grape jelly dipped in dark chocolate topped with crushed house-made salt and vinegar chips - Kermit's Frozen Banana Bliss: Frozen banana and white chocolate with caramel swirls topped with matcha whipped cream and sprinkle (Non-alcoholic) - Mistletoe Martini: Tito's Handmade Vodka and St. Germain Elderflower Liqueur mixed with cranberry juice and topped with fresh cranberries and mint leaves Gertie’s Ice Cream of Extinction - Christmas Gertie Cookie: Sugar cookie with mint icing (Also available with mint soft-serve) Market - Buffalo Chicken Spring Rolls: Fried spring rolls served with a jalapeño-ranch dipping sauce and fried rice noodles - Frozone's Snowball Macaroons: Coconut macaroons drizzled with blue vanilla frosting and topped white snowflake sprinkles - Spiced Apple Cider: Apple cider and cinnamon with an apple chip garnish (Non-alcoholic) - Zero-Proof Apple Cider: Lyre’s Spiced Cane Spirit, apple cider, Angostura Bitters, and cinnamon topped with an apple chip and cinnamon rim - In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry and lime juices, and cinnamon PizzeRizzo - Meatball and Polenta: Giant meatball with marinara and creamy cheese polenta - Olive and Goat Cheese Flatbread: Olive oil-toasted flatbread, creamy goat cheese, rustic olive and tomato spread, balsamic glaze, and lemon watercress - Antipasto Flatbread: Fresh mozzarella, salami, peperoni, country ham, olives, peppers, onions, pepperoncini, and marinara - Tiramisù Puff: Sweet-and-savory with flavors of espresso, chocolate, and a coffee-infused custard and mascarpone cream - Benvolio Pinot Grigio - Banfi Chianti Superiore - Peroni Nastro Azzuro Lager Draft - Heineken 0.0 Non-Alcoholic Lager Twilight Soirée at The Tip-Top Club - The 5th Dimension Royale: Teremana Blanco Tequila, Cointreau Liqueur, desert pear, agave nectar, and lime juice topped with Domaine Ste. Michelle Brut and garnished with a dehydrated blood orange wheel - Twilight Daiquiri: Parrot Bay Coconut Rum, ube, lime juice, and a splash of shimmer - Sparkling Pomegranate-Apple Cider: Pomegranate-green tea topped with sparkling apple cider and pomegranate seeds - Domaine Ste. Michelle Brut The Trolley Car Café   - Ornament Mousse: Dark chocolate-cherry mousse Outdoor Vending Locations - Gingerbread Bites (Plant-based Item) Bar Locations - Zero-Proof Gingerbread Spritzer: Lyre’s Spiced Cane Spirit, gingerbread syrup, and club soda garnished with a gingerbread bite - Sugar Cookie Martini: Stoli Vanil Vodka, Baileys Irish Cream Liqueur, and DISARONNO Originale Liqueur mixed with milk and sugar in a sprinkle-rimmed glass with a sugar cookie garnish Jazzy Holidays at The Hollywood Brown Derby - Oyster Rockefeller: Spinach foam, shaved parmesan, rocoto pepper relish, and salmon caviar - Crispy Duck Drumettes: Spicy orange glaze, carrots, and kumquats - Charcuterie: House-made cured meats and accompaniments, blue cheese mousse, and toasted sourdough - Shrimp Cocktail: Classic cocktail sauce, citrus pearls, avocado mousse - Derby Slider: Bison and pork belly blend, taleggio cheese sauce, and fig stout jam - Tuna Carpaccio: Mezcal pickled vegetables, salsa macha, and avocado crema - Pork Belly Bao: Korean BBQ, cucumber slaw, and soy vinaigrette - Tofu Bao: Seared tofu, cucumber slaw, and soy vinaigrette - An assortment of classic cocktails, zero-proof and non-alcoholic beverages, wine, and beer To experience the festive fun of Jazzy Holidays at The Holiday Brown Derby, you can request to join the walk-up waitlist on the My Disney Experience app. Joffrey’s Coffee & Tea Company - Tinseltown Tini: Toast to holiday cheer with this cold brew coffee topped with Kahlúa, Grey Goose Vodka, a hint of light cream, and a dash of whipped cream with cocoa (Available at the location near The Twilight Zone Tower of Terror) - Round ‘Em Up Latte: A merry blend of espresso, cookie butter syrup, dulce de leche sauce, and milk topped with fluffy whipped cream, playful animal crackers, and festive sprinkles; available hot or iced (Non-alcoholic Beverage) (Available at the location in Toy Story Land) (Note: All offerings are subject to change and availability.) 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I was today years old ild when I realized I could buy pork belly cuts from stores with a really good hispanic section

I can't believe I can make chinese sweet pork belly and Chicharrón out of the same thing life is beautiful man

9" Palm Leaf Square Plates

Check out this sustainably plated dish by @lacantinabushwick on our 9 Square plates! A classic dish of Dominican origin, Chicharrón, gets a new spin with @nimanranch pork belly, pickled onions, mojito, and jicama.

🐷CHICHARRÓN DE CERDO 🐷 “Para todos aquellos que que no conocen este plato” ⠀ El chicharrón de cerdo es la panceta fresca del cerdo o pork belly, cortada en tiras de 2 centímetros de grosor y estas a su vez en tiras de 1,5 cm de forma que queden unidas únicamente por la corteza. Esta panceta es sometida a una cocción previa con agua, para posteriormente ser cocinada en su propia grasa hasta quedar totalmente dorada y crujiente. ⠀ La versión que vamos a dar a conocer hoy de los chicharrones de cerdo es más común de países como #colombia #perú #venezuela #cuba #mexico o #republicadominicana ⠀ Tal es su popularidad que en Perú, cada tercer sábado de junio, se celebra el Día del chicharrón de cerdo. Su consumo se realiza casi a cualquier hora del día, desde el desayuno junto con unas arepas y chocolate, como en el almuerzo a modo de guarnición. Dependiendo la región en la que nos encontremos, el chicharrón de cerdo se puede acompañar de camote (boniato) frito, patatas, salsa criolla o yuca. ⠀ ¿Qué receta te gustaría conocer? Te leo en los comentarios⤵️ ⠀ ⠀ ⠀ #hashtag #chicharron #torreznos #yucafrita #yucahervida #torreznosdesoria #chicharondecerdo #pancetafrita #porkbelly #sabodelacarne #latinoamerica #gastronomialatinoamericana (en Barcelona, Spain) https://www.instagram.com/p/CnxTMhyN4hw/?igshid=NGJjMDIxMWI=

a taco de chicharrón is something that can actually be so personal

The roots sound like fun to roast, I'll have to gather some! @mysteriouslyjellyfish Thank you for the comment/question! I was originally gonna reblog a response but accidentally wrote more than the parent post lol.

I don't have any pictures yet but i do have a lot of notes already.

I read an article a while back that i sadly can't seem to find again; the main eureka moment in it was that you can't fully de-bitter it; rather, you need to drown it out!

I'm currently collecting some greens to cook, and i'm not actually sorting by age, just intactness! (which i suppose correlates with age but still). the ones i've cooked earlier have also been collected without regard to age.

The last time i made them, i made a tiny batch. I firstrinsed them and then soaked them in cold salty water (i forget how long). the bitters are largely water-soluble, and salt is also useful for getting rid of bugs and the like. Then i begin to boil them in new water for a few minutes.

After that i put them in a final change of water to get rid of any remaining bitters (there will always be some, but the next step helps with that). I then added salt, black pepper, and pieces of chicharrones that we get from a local mexican store (although bacon is more often used, think southern-style turnip greens and green beans).

I used the full-belly chicharrón which are basically the same part as bacon anyways, just fried to render the fat instead of cured; the crunchy meat part is cut up and the skin part is used for flavor. I've also used just bacon that's been pre-cooked before boiling with the same results

Once that's cooked for a few more minutes (again, i havent fully figured out a technique) I'll drain them and add apple cider vinegar to them.

The point of the salt/pepper, pork, and vinegar is to drown the flavor. Old recipes are more likely to use dandelions in instances where they're supported by other flavors, because even the very first shaded leaves of spring will still have the bitterness if you just put them in a salad with only a quick rinse.

One other thing to note is that people used to have stronger tolerances for bitters, and even went out of their way to eat it! I remember being handed a yellowroot and being told all about how bitters were once a bigger part if people's diets, and were believed to be healthy (which probably has some truth to it!). So a large part of the disconnect there is that original dandelion wisdom is made by people with different flavor palettes than us!

Plus, i think i said this before, they can lose a bit of the bitter by soaking them in water, which can theoretically be sped up by cutting them in half/quarters!

Right now i'm trying something where i soak them overnight in saltwater and vinegar (a mild pickle, i suppose!) and then cook them with the chicharrones and so from there. I have yet to try anything with raw dandelions, and I'm also interested in trying some other flavorful things that would be accessible to folks who don't eat pork (maybe beef?) and also folks who don't eat meat (i'm thinking onions and other stuff?).

I'm basically throwing in salt+herb/seasoning+fats+proteins, all of which the brain will like and cause that override with the bitter flavors (after all, people drink tea/coffee and eat dark chocolate, bitters aren't the end of the world! they can find their niche in the flavor profile).

That's quite the rant, but i hope it's useful!

Ten Days - Day Nine

Characters: Javier Peña x female reader

Summary: Javier is shot and refuses to take his antibiotic while recuperating. You get creative and make him a deal that ensures he will take his medicine everyday: one kiss for one pill. It's gonna be a long 10 days.

Rating: Smut!

Warnings: Major character injury, slow burn, mutually unrequited, angst, swearing, domestic Javi, fingering, washing dishes gets a little out of hand

Word Count: 3105

Note: While you nurse a hangover, Javi tries his hand at being domestic.

Read the full series on Ao3

Javi knocks on your door late afternoon the next day.  You’ve been nursing your hangover headache most of the morning, lounging on the couch, reading your book and switching back between the news and some cheesy action movie.  Around 5 you hear the thumping against your door and groan when you stand and stagger to answer.  He stands slouching against your door jamb, a grocery bag in one arm.  

“Hey,” he says by way of greeting and doesn’t wait for you to invite him in before brushing past you into your kitchen.  

“Hey, Peña, come on in…” you mumble, closing the door.  You follow him into your kitchen and flop down in a chair, watching him pull items from the bag.  “You know you’re not supposed to be going anywhere, Peña.  I coulda gone and gotten whatever you needed.”  You see his taut shoulders lift in a shrug.

“I’m going crazy cooped up over there.  Needed to get out and get some air.  Figured you might need something if you kept at that whiskey bottle after you left last night...” His gaze flicks over to yours for an instant, then settles on the three empty wine bottles lined up neatly next to each other on the counter.  He smirks and moves to open a cupboard, rummaging around for cooking utensils.  “Looks like I wasn’t too far off.”  He chuckles under his breath as he dumps oil into a frying pan and lights your stove.  You appreciate the fact that he was thinking of you, but for a moment you’re a tad affronted by the way he’s waltzed in and made himself at home in your kitchen.

“You couldn’t have messed up your own kitchen and just called me to come over and eat?” You grumble as you stand and get yourself a glass of water.  You hear him laugh quietly.

“No frying pan.”  He says simply by way of explanation.  You turn away from the sink at the same moment that as he absentmindedly pivots to grab something, putting both of you awkwardly close to one another, well within the other’s personal space.  You feel your face flush and you quickly side step away from the counter, hiding your flush behind your glass as you gulp your water.  

“Well,” you say, trying to act normal.  “If you’re making dinner, I’m gonna take a shower.”  

You practically flee your own kitchen.

***

Within the hour you’re lured back into joining your partner again by the delicious smell permeating your apartment.  Pulling your wet hair up off of your neck, you don sweatpants and another old t-shirt (bra included this time!)  

“Are you making arepas?!”  You call out incredulously as you approach the kitchen, hearing the popping of oil and recognizing the familiar scent of warm cornmeal and fried pork.  Your mouth had started watering as soon as you had stepped out of the shower.

“Sorta…” He grunts back. “Didn’t make the dough from scratch but I think it’ll do the trick.”  Your excitement at Javi’s choice for dinner is suddenly dashed as you take in the state of your kitchen; your countertop is a small battlefield of ingredients and kitchenware.  It appears as though he’s used every single utensil and bowl you own.  You shake your head, but appreciate his gesture nonetheless.  Flopping back down into the same chair, you take a moment to revel in the feeling of domesticity: you in your favorite comfy clothes, your handsome partner cooking up your favorite snack, existing together in comfortable silence while he works on the food and as you studying the way his back muscles flex beneath his shirt…

You shake those thoughts away as he brings a plate piled with a stack of stuffed, corn flour pockets.  You're delighted to see he’s altered the traditional Columbian snack and made it more appropriate for your hangover, filling the creation with scrambled eggs, cheese and beef along with the chicharrón you had smelled earlier.  He’s included chopped avocado and tomato on the side to add if desired and you’re impressed by the well rounded meal your notoriously take-out eating, chain-smoking-for-every-meal partner has pulled together.

You tell him as much as he joins you at the table and he shrugs, snorting in self-derision, ducking his head as he digs in, shoveling food into his mouth rather than having to address your compliment.  You follow suit and the two of you enjoy your meal over general commentary about the food, idle chit-chat, and cursory work talk.  After making a substantial dent in the pile of arepas, you lean back in your chair and yawn, satiated and you rub the small bump in your belly that can only be described as a food baby.  Rubbing your stomach reminds you of something.

“Hey! How’re your stitches doing?  Is it healing up ok?”  You haven't seen his injury since that night on his bathroom floor, but you haven’t noticed him struggling to move or showing any indication of being in pain, so you’d almost forgotten the fact that he had been shot just over a week ago.  

Your thoughts stray to that day, remembering the sick bile that had risen in your throat when you had seen your partner flung off his feet by the force of the bullet hitting him, smacking into the ground; the panic that had bubbled in your stomach when you’d dropped to your knees next to him and seen the blood coming from him.  Your brain had quickly determined that the bullet had gone straight through the meaty area of his side and had most likely missed any of the vital organs there, but you’d still clamped your hands down on the wound as though willing your hands to keep the blood inside his body.  He had writhed and hollered at you to get off of him, but you had refused, screaming at a police officer to call an ambulance.  Your panic had not subsided until several hours later when the doctor had told you he was in no danger and would make a quick and complete recovery.

Lost in the frightening memory of that day, you stare blankly at the surface of the table, paying no attention to the way Javi’s eyes flicker as he remembers something, too.  You’re distantly aware of his hand reaching into his shirt pocket and retrieving something, but it isn’t until you catch sight of him sharply tossing his head back and gulping a large swallow of water that you realize he’d been moving.  He doesn’t look at you as he recaps the pill bottle and slips it back in his pocket.  Instead, he grabs both of your plates, taking them to the sink and filling the basin with warm, soapy water.

“You don’t need to do that, Peña, you take care of the counters, I’ll do the dishes,” you protest, dragging yourself to your feet and moving next to him at the sink.

“It’s no big deal.”  His voice is low and sounds sleepy.  You poke him in the (uninjured) side with your elbow and push him away from the sink with a gentle bump on the side of his leg with your hip.

“That’s not how it works around here, Agent Peña.”  You begin soaking dishes in the sudsy water, hyper aware that he hasn’t moved away from you, his leg still brushing yours.  He turns so he’s facing you and leans his hip into the counter, studying your profile.  You suddenly feel the need to be very focused on the sink so as not to drop a plate.

“Oh yeah?”  His voice is even lower now, which seems impossible, and it stirs that thing inside of you that you’ve been desperately trying to control for the last nine days...no...much longer than that.  “How exactly does it work around here?”  He asks teasingly.  You smirk, roll your eyes to distract yourself from the flush you feel throughout your body and jerk your head towards the mess he’d made while cooking.  

“The person who cooks never does the dishes.  Just clean up your mess over there and bring me those dishes and we’ll call it good.”  You feel equal pangs of relief and agony as he moves away from you but you concentrate on washing the dishes.  You both make quick work of your respective tasks.  As you set to work on the last pan he brings you, he finishes drying the plates with a towel and you’re once again struck by the comfortable feeling of domestic life you feel, standing in your kitchen side by side with him.  

Your mind wanders again: when you’re finished, the two of you would retire to the couch and you’d snuggle up into his chest as you watched a movie, his feet propped up on your coffee table and his arm around and you would both sink into sleep.  Not long after he would wake you by peppering kisses along the crown of your head, your forehead, your closed eyes and he would whisper sweet nothings to you in Spanish as he picked you and carried you to your bedroom…

A loud plopping clatter sounds and a splash of soapy water spouts out of the washbasin as the pan you’re scrubbing slips from your grasp.  You hear Javi chuckle softly next to you and he reaches over and swipes away soap suds that landed on the tip of your nose and directly below your eye.  You shiver at his touch and he notices; he pauses midway through pulling his hand back, leaving it hovering for a moment in the space between the two of you.  Hesitantly he reaches down and takes your soapy hand in his, lacing his fingers between yours and bringing them both to rest on the edge of the sink.

The feel of his strong hand over yours sends another shiver through you and you can’t look at him, instead keeping your face focused on the soapy water.  But you don’t pull away.  His hand connected with yours on the counter keeps you in place.  You feel your insides start to flutter and burn.

You’re dimly aware of him leaning towards you.  You feel his warm breath on your outstretched neck a half second before he places an open mouthed kiss there, on the spot below your ear, where your pulse suddenly thrums a thousand times faster than it had been.  You can’t stop yourself from gasping as you involuntarily clench your thighs together against the jolt of pleasure that zaps there, sent directly from the spot where his mouth touches you.

It’s like nothing you’ve ever felt before.  Of course you’ve had other men kiss you on the neck but this...this is HIM.  It’s him: with his stupid mustache that tickles along the sensitive skin and the tip of his tongue that swirls and traces the pounding pulse.  It’s him: the ambivalent Agent Javier Peña who never seems to care about anyone, but who you know possesses a well of emotion just below the carefully guarded surface of his persona.  Him: the sexy playboy whose  prowess in the bedroom is the stuff of legends among men and women alike at work...and in the brothels across Bogota.  Him: that you have refused to give in to for almost two years of your life, even as you’ve both grown weary and broken and sought comfort from all the wrong places.  These last eight days have been merely puffs of air into a balloon, filling it, expanding it...and now this feels like the final push of air that might make it pop...

...You let it pop.

You drop your head back against his shoulder and release a breathy sigh that rises from the very depths of your repressed desire for him, letting your whole body sag back into him.  Without taking his lips from your neck, he shifts himself so that he more solidly stands behind you.  Your other hand takes on a mind of its own and lifts to stroke the back of his neck, scratching your fingernails softly through the hair at the nape of neck, causing him to emit a sound from someplace deep within him, pressing the noise into the sensitive skin of your neck.  He still hasn’t removed his lips from your skin, afraid to break the connection and snapping you both out of this moment that you’ve been crashing towards for a long time.

You exist this way for several seconds, minutes, hours...you’re not sure.  You aren’t even conscious of the fact that you’re grinding your ass back into him until he suddenly rips his mouth from your neck and latches his teeth onto your earlobe.  A feral growl bursts from his throat as he grabs your hand from the back of his neck and smacks it down beneath his on the counter top as well, caging you between his arms and thrusting his pelvis into your backside, shoving both of your hips forward into the kitchen counter.  The feel of him suddenly so roughly pressed against you sends your breath rushing from your chest in a sharp and lusty moan and you freeze for a moment, neither of you moving, save for the soft twitching you can feel along the front of his pants.  

Your mouth hangs open and you gasp for a few short breaths.  Then you focus on the hand beneath his and move to thread your fingers through his to match your other hands.  Gripping him tightly for leverage, you forcefully push your ass back against him: grinding up and down, left and right, forward and backward against the steel outline of his erection.  He lets out a strangled cry, rocking his hips along with yours, occasionally snapping his hips forwards to create different friction.

You’re on fire everywhere.  Your brain is screaming at you to stop while you still can, but you’ve had enough of that.  As you both continue to gasp and push and rub and thrust against one another, the throbbing between your legs becomes too much.  Before you can think about it too much, you take his hand and draw it between your legs, pressing his palm against you, moving your hand over his, wordlessly begging him to rub you where you so desperately need.  He releases another strangled noise, this one higher and more desperate, then he rests his forehead against the back of your neck.

“F-fu-fuck!”  he bites out against your skin.  You’ve never heard him struggle with a curse, or any word, so much.  You let out a breathy moan in response, moving your hand away as he takes over rubbing you, relocating your hand to where it was previously, carding your fingers through his hair. He trails his mouth to your other ear, taking the lobe gently between his teeth as he did with the other.  You whimper when his warm palm leaves the space between your legs.  His fingers trail up your abdomen and trace along the elastic of your sweatpants...and stop, there hovering along the hem as his body stills, his mouth pulling away from you slightly, looking at you carefully.  You’re both panting frantically and he whispers into your ear: “Can I?”

It takes you a moment to realize what he means, but when you do, you turn your head towards him and nod, leaning back into his body again, your hips squirming in anticipation.

“Say it.” He growls into your ear.  You gulp, close your eyes and whisper:

“Touch me.”

His hand is immediately under the elastic, his finger buried inside your wetness, immediately finding that spot inside of you that makes you cry out and thrust your hips forward, seeking more.  

He gives it to you.

His thumb brushes over your clit, eliciting more cries and gasps.  Soon he adds a second finger into your folds and between the two broad digits and his expert touch with his thumb, you feel yourself quickly rising towards your release, your cries becoming louder, more desperate, babbling nonsense as he brings you closer to the edge. He snaps his own hips forward against your ass in rhythm with his fingers as he pumps them in and out of you, adding quiet hisses of affirmation against your neck, your ears, into your hair.  He growls your name as he asks you to cum for him and that’s enough to make you explode, feeling your walls contract around his fingers, your juices surging out of you and covering his hand. In the next instant you feel his thrusts against your backside become shallow and his moans turn into a series of staccato mewls and he presses himself against you and into the countertop, gasping into your hair.

He continues to stroke you with several more long strokes of his fingers as you both come down, the realization of what’s just happened settling over you both.  He slips his hand from beneath our sweatpants and rests it gently on your hip, squeezing your other hand gently; your hand had remained threaded with his the entire time, grounding you both together.  You can only stare at your clasped hands, feeling your face flush from the reality of what’s just occurred.  He moves to press a kiss against your neck again, the same act that had kicked all of this off to begin with and you shy away from him, lifting your shoulder to block his face, pulling away from him and unwedging yourself from between him and the counter.  You hear him quietly say your name and he tries to hang on to your hand, tries to pull you gently back towards him, but you snatch your hand away, crossing your arms across your chest and shaking your head, refusing to turn around and look at him.

“I think you should go.”  You say quietly after a few moments of silence.  You hear him take in a sharp breath, can feel him starting to say something.  

But he doesn’t say anything.

You move when he does, keeping the same equal distance between the two of you, heading towards your bedroom on the off chance that he might try to step closer and touch you on his way past you as he leaves.  You know if he touches you again you won’t be able to resist him...not now that you know what his touch feels like.  You hear him grab his jacket off the back of his chair as you move down your hallway and you lean against your bedroom door, listening for the sound of your front door closing.   

Day One

Day Two

Day Three

Day Four

Day Five

Day Six

Day Seven

Day Eight

Day Ten

A 5-Ingredient Wonder Sauce From Oaxaca

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

For any of the reasons you might want to eat less meat, this recipe is here for you.

All plants, all the time. Photo by Rocky Luten. Prop Stylist: Veronica Olson. Food Stylist: Samantha Seneviratne.

If you’re a lifelong vegan and don’t have much use for meat in the first place, it will just make your food more delicious. Easy.

But even if you were raised like me, with crispy pork in your DNA, you will find this spread uncannily reminiscent of the rich, savory flavor of carnitas or braised pork belly.

Five ingredients, count 'em. Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

It’s a new-age form of aciento (or asiento), which is essentially a roasty chicharrón butter, and the traditional Oaxacan way to make the most of the whole pig.

“Think of it as Oaxacan brown butter,” Bricia Lopez writes in her lush, sun-hugged cookbook Oaxaca. “It is amazingly flavorful and really completes a lot of masa-based Oaxacan dishes such as tlayudas, memelas, empanadas, and chochoyotes,” adding not just flavor but a crunchy layer of texture.

Garlic mellowing (and making garlic oil). Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

At Guelaguetza, the James Beard Award–winning L.A. institution Bricia co-owns with her siblings, they serve it on their vegetarian tlayuda, a wide corn tortilla thick with toppings that some describe as the Oaxacan version of pizza.

And with encouragement from Bricia in the video above, I learned how easy (and thrilling!) it is to make your own memelas, thick and ridgy hand-formed masa boats somewhere between a torta and a gordita. (You can also simply smear it on a warm corn tortilla and call it breakfast.)

Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

What is this mysterious alchemy that turns vegetable into animal into gold? It’s so simple that it makes me think we could use Bricia’s trick in all kinds of places we want to add rich depths of toasty Maillarding and umami without leaning on meat or fish or butter.

Ready? Fry up a pile of garlic cloves. Next, blend a skilletful of well-toasted seeds and nuts into a powder. Then, blend them all together, and you're ready to smear a warm memela (or whatever you can get your hands on).

It doesn’t taste like roasted garlic paste or nut butter, despite the strong personalities each ingredient brings. Instead, they meld into an inseparable whole, with a singular flavor of its own: aciento.

Vegan Aciento (and Memelas) from Bricia Lopez

View Recipe

Ingredients

To make the aciento:

20 cloves garlic (generous 2 ounces/60 grams), peeled 1 1/2 cups (310 grams) nonhydrogenated vegetable shortening 1 cup (130 grams) pumpkin seeds 1 cup (140 grams) sunflower seeds 1/4 cup (36 grams) peanuts (preferably raw—see note in step 2), skin removed, if any 1 1/2 teaspoons sea salt

20 cloves garlic (generous 2 ounces/60 grams), peeled 1 1/2 cups (310 grams) nonhydrogenated vegetable shortening 1 cup (130 grams) pumpkin seeds

1 cup (140 grams) sunflower seeds 1/4 cup (36 grams) peanuts (preferably raw—see note in step 2), skin removed, if any 1 1/2 teaspoons sea salt

To make the memelas:

2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill) 1/2 teaspoon sea salt 1 1/2 to 2 cups hot water 1/4 cup (80 g) aciento 10 ounces (280 g) crumbled cashew cheese Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)

2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill) 1/2 teaspoon sea salt 1 1/2 to 2 cups hot water

1/4 cup (80 g) aciento 10 ounces (280 g) crumbled cashew cheese Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something perfect for beginners? Please send it my way (and tell me what's so smart about it) at [email protected].

from Food52 https://ift.tt/2U2K8iu

And there it is, pork belly confit with his chicharrón on top, now I’m moving to different techniques to get a better product. #puerco #pork #confit #cochinizate #foodporn #instafood #cocinero #chef #truecooks https://ift.tt/2ZSW635

Down In Mexico

Article appears in the Summer 2019 issue of The Palisades Magazine & Issuu:

Mexico City. How do you cover one of the world’s largest cities in just 4 days? Take a deep breath, be prepared to walk… and let’s go!

Day 1 - The Travel Day is to wonder or worry, depending on your predispositions. I am slightly apprehensive before any foreign trip. And noting Mexico in the news a tiny bit recently, I plan to exercise good street smarts. I do not plan to (just a whimsical example) don a child’s costume bulletproof vest to fit a narrative of “scary place”. One shouldn’t look for trouble, but the same applies in any American city. I’ve been down in Mexico three times in as many years and have found a wonderful vacation destination each time.

You arrive at the Mexico City airport after flying over a sprawling metropolis. The mind boggles that this is only the 25th largest city in the world with a population of 8.8 million. It seems much larger. By contrast, Los Angeles has about 4 million. Clearing customs was simple. As was locating our hotel-provided driver. After a jaunt through traffic we arrive at our hotel, the Nima Local House in the Roma Norte Neighborhood. Again, simple.

Did you watch Roma? No? Go watch Roma. It was a happy coincidence this is the neighborhood featured in the movie. The streets are reminiscent of those in our older cities; Rittenhouse Square, Brooklyn Heights, Russian Hills (sans hills), Dupont Circle. And the streets are wide, grand tree-lined promenades crossed with a gridded layout. I fell in love with the walkability as we strolled to find some cocktails, eventually ducking into Licorería Limantour, a hipster hot spot.

Do you know Spanish? No? Mexico is our closest non-English-speaking country, and hey it doesn’t hurt to be neighborly... but if you do not, everyone speaks English. After a couple of "Margarita al Pastors” followed by a some “Mezcal Stalks”, proper cocktails at times served tongue-in-cheek in ridiculous vessels, though due to the drink itself I don’t remember them, I picked my head up off the bar to check out the locals; think fashionable. This is an old, cosmopolitan city full of art and culture; whereas I just got back from a business trip to Las Vegas and noted that the current fashion trend for US tourists is “freshly dumped out of a canoe”. One should bring their casual “A” game to Mexico City; men: button-down shirt (button one less than usual), nice jeans or pants, stylish shoes; women: think NYC in Spring, keeping in mind you will be walking a lot. Speaking of walking, we are going to be late to our dinner reservation. “La cuenta, por favor!” This will be your first double-take, a ‘twenty dollars in LA’ cocktail is only three bucks. Score one for the exchange rate.

Do you like when I start every paragraph with a question? No? I’ll stop. Dinner that evening was at Maycoll Calderón's Huset, a self-described “country kitchen” with a rustic indoor/outdoor space. Preceded by more craft mezcal cocktails, the entire meal was superb, having the gnocchi, grilled beef, chicken-ginger rice, and roasted vegetables. But I must note, regarding the steak, that the local interpretation of “medium rare” requires one to chase their dinner around the room a bit first; hot travel tip: order “medium” or above. We skipped dessert, as it was not a possibility given prior intake, and meandered the few blocks back to the hotel where we sat on the roof terrace enjoying the warm night air… that is until a screeching steam whistle announcing Death Incarnate punctuated the stillness, creeping ever closer; what the hell is it? I was not going to find out. Time to retreat to bed.

Day 2 - Zero Sleep. I am going to die. Did I magically catch the flu? Is the pollution really that bad? Apparently I am allergic to lilies. I did not quite know this until I spent the whole first night coughing and sneezing. And the room was charmingly decorated with them. But, once removed, all was well again. I did sleep late though, and this altered our plans so we missed out on the large art museums and grand parks; but this will only justify a future trip. We ended up taking an Uber to the Zócalo, the main square, and visited a street vendor for some Tlayudas Oaxaca, a masterpiece of grilled meat, veggies, and cheese on a large toasted flatbread. Then ambled over to the Templo Mayor, the main temple of the Mexicas in the city of Tenochtitlan; some fun facts: it was once referred to as "island of the dogs” because the elevation provided a safe haven for strays during flooding. It is also considered by the Aztecs to be the center of the known universe - sorry cat lovers.

You will now be thirsty from standing under the hot sun on the exposed square. You will go to the La Frapp rooftop for drinks. You will order a Model Negra with Orange Juice and Tequila. You will send me a thank you note later.

After the beverage constitutional, another Uber to the La Condensa neighborhood, full of Art Deco apartments and a large park. The Parque España (formally Parque General San Martín) will subtly remind that you are in a warm, jungle environment with it’s lush greenery and hanging mosses. We wandered and admired and then found ourselves at Milos for a mezcal break. While in CDMX, drink mezcal, drink tequila… they are health drinks. Don���t believe me? Google it.

After some miles we made it back to our neighborhood for dinner at Taqueria Orinoco. This is no frills. But it’s TACOS! East as many as you possibly can. Order the tres proteínas for a combination of trompo (al pastor), res (steak), and chicharrón (pork belly). Wash them down with a few Superior Cervezas. Then request someone roll you over to Churrería El Moro for a paquetes combination of Mexican hot chocolate and churros. We sat idly on a park bench along Avenue Álvaro Obregón, swinging our legs, enjoying the passersby and warm night air.

Time for bed… one again the Locomotive of Death slowly approaches. I dream fitfully of stone and stairs and feathered warriors as I stand at the nexus of the earth, the sky, and... the underworld.

Day 3 - More Annoying Uses for Plastics, and The Aztecs versus the Oxfords. We awake to a quick breakfast in the atrium of our hotel - making a commitment to reverse engineer their roasted pepper salsa recipe. Then hop in an Uber to head to the Aztec pyramids. We are in a hurry. It’s the free day for locals and we want to beat the crowd.

The pyramids are sublime. Works of permanence and precision laid out with obsessive specificity seldom rivaled the world over. The crude plastic jaguar and hawk noisemakers that every third person is selling to bored children by the thousand are not. The location is jarring with annoying noise. This is probably the reason there are no more actual jaguars or hawks in the area. Scared away. There’s too many people here. Too much plastic. Too many failed attempts at trumpeting a catcall or hawks’ screech. I was struck by the juxtaposition of laborious achievement against cheap novelty, just as I was by the fact that Oxford University is older than the founding of Tenochtitlán by the Mexica; humans seem to have both a sliding scale of antiquity alongside the inability to contemplate the longevity of their particular contributions.

We return to CDMX and hit the Juárez neighborhood to eat at Contramar, an airy, popular lunch spot. We ordered tuna tostados, a Serrano ham omelet made with French fries and cheese, and shrimp & octopus tacos; get the tostado, devour the omelet (and make it at home during every single meal for the rest of your life), skip the tacos. Afterward, we decided to visit one of the many parklet traffic circles to idly watch the world revolve and sip a few beers at La Zaranda Miravalle.

Cabrera 7 was our dinner. The decor is garden party and pop art. The view is of Plaza Luis Cabrera with it’s large fountain in across the street. Food was good. Portions were great. But we were simply not in the mood. Too much walking. Too much overindulging. It would be a disservice to describe anything further - we simply didn’t eat. Go there only when you are hungry.

At this point we plod the streets back to our hotel. Stuffed like Piñata. Catatonic. Directionless. We feel a distinct pull toward life and vitality; Gravity beckons us toward Plaza Rio De Janeiro where there is a gala Oscar viewing party. Alfonso Cuarón is up for Roma, the semi-autobiographical tale of life in this neighborhood during the early 70’s “Dirty War” period. Roma ended up winning 3 Oscars and the place absolutely exploded with jubilation each time; Best Director, Foreign Language Film, Best Cinematography. Congrats to Cuarón. Congrats to Roma Norte. Congrats to Mexico. We celebrated in our own way back at the hotel with a wine from Valle De Guadalupe (Mexico has a wine country. It is fantastic. You can drive there from LA) and a viewing of Roma. En route we accidentally identified Whistling Death, himself - not the soul-stealer of lore, but the Camotes Cart man slinging a confections of sweet potato and plantains. We ran smack into his cart on our way back to the hotel. I am told the whistle is the sound of childhood to a lot of locals, and not a harbinger of corporeal impermanence. I don’t see it.

Day 4 - Goodbye to Roma Norte… We awake on our last day and head to Toscano Roma for breakfast. Notable was the beet, orange, raspberry smoothie - I now put beets in smoothies at home. One last idle stroll. And off to the airport. See you next time, Mexico City. There’s so much to see. So much I missed. I will definitely be back. If only to dress well, admire the architecture, sample the haute cuisine, and practice my Spanish, in a grand city chock full of life, vitality, art and culture.

Links:

Nima Local House - http://nimalocalhousehotel.com/

Roma Norte - https://en.wikipedia.org/wiki/Colonia_Roma#Roma_Norte_I

Licoria Limantour - https://www.yelp.com/biz/limantour-m%C3%A9xico-5

Huset - http://www.huset.mx/

Zocalo - https://en.wikipedia.org/wiki/Z%C3%B3calo

La Frapp - https://www.facebook.com/pages/category/Coffee-Shop/La-Frapp-356500598031678/

Parque Espana - https://en.wikipedia.org/wiki/Parque_Espa%C3%B1a

Milos - https://www.tripadvisor.com/Restaurant_Review-g150800-d2297923-Reviews-Milo_s_Bistro-Mexico_City_Central_Mexico_and_Gulf_Coast.html

Taqueria Orinoco - http://www.taqueriaorinoco.com/

El Moro - http://elmoro.mx/

Teotihuacan aka “The Pyramids” - https://en.wikipedia.org/wiki/Teotihuacan

Contramar - http://www.contramar.com.mx/

La Zaranda Miravalle -

Cabrera 7 -

Plaza Rio De Janeiro - https://es.wikipedia.org/wiki/Plaza_R%C3%ADo_de_Janeiro

Cafe Toscano Roma - https://www.tripadvisor.com/Restaurant_Review-g150800-d3251109-Reviews-Cafe_Toscano-Mexico_City_Central_Mexico_and_Gulf_Coast.html

Down in Mexico, The Coasters - https://www.youtube.com/watch?v=ebl5Sx4zqYw

Cena en Honor a España El chef Juan Nieves recientemente vino de un viaje Gastronómico por diferentes regiones de España. En el cual se inspiró para una serie de degustaciones diferentes en toda una semana, todo un reto pero talento hay de más. Todas las noches las casas de vino eran diferentes, tuve la suerte de saborear la noche con vinos Valduero. La noche comenzó con unas tapas de manchego, jamón Serrano y aceitunas. Luego se presentó el Amuse Bouchée un Trío en honor al Restaurante El Corcho. Una croqueta de Jamón Serrano que estaban de recuerdo, un Torrezno que sería como un chicharrón de pork belly y bacalao en tempura, deliciosos. Luego el primer curso de una Ensalada de Pulpo y Calamar. Segundo curso Bacalao fresco con tomates heirloom locales y trufas frescas en salsa romesco sobre funche con azafrán, extremadamente delicioso. Tercer curso la estrella de España el Cochinillo Ibérico sobre Guisado de Alubias wow que ricura con su cuerito, sabroso en sabor y texturas con las Alubias. Cuarto curso El Sirloin de Cordero de Lechal, toda una experiencia que me hizo flipar. El sabor y textura unicos! Para terminar un Tocino de Cielo, delicia que se te derrite en el paladar Belloooo! Gracias al Chef Juan Rafael Nieves y a su esposa Katy por la invitación, como siempre no esperaba menos de tan excelente degustación. Un viaje memorable a España. #caguas #puertorico #españa #funche #foodporn #food #foodpuertorico #foodphotography #foodblogger #foodstagram #spain #spainfood #comidaespañola (at Funche Restaurant) https://www.instagram.com/p/CdypG6Blesa/?igshid=NGJjMDIxMWI=

Something that just occured to me: Chicharrón is a type of food.

So? Well, who is the only other person in the Land of the Dead who we know was named after a foodstuff?

Héctor, aka Chorizo (and, by the way, I find it kind of hypocritical that everybody's making fun of Héctor for apparently choking on food whilst their hero Ernesto literally had a giant bell fall on him, like something out of a Loony Tunes cartoon).

So this strongly suggests that Cheech was killed by a fried pork belly and, unlike Héctor, for some reason decided to fully accept the nickname it got him and totally own his new identity as 'that guy who was killed by a dead pig' and now I want to know more about that.

Cachete de cerdo braseado, demiglace de chile chicoxtle, infladita de maíz con frijol colado y chicharrón de pork belly del @chefcitogibaja acompañado por un @vventisquero Herú Pinot Noir de Casablanca en #chile🇨🇱 en la inauguración del hotel @nhcollection #Mérida #Paseo Montejo (en NH Collection Mérida Paseo Montejo) https://www.instagram.com/p/CDF8WIvg3gO7aWTjAagdrNx9BoxNmf378HGa2s0/?igshid=erkp58kpsru9

GUISOS EN VENTA Hola. Por fin tengo mis guisos empacados al vacío y listos para vederse en la Fonda San Francisco. Por el momento le tengo 7 platillos: 1-Asado de puerco. Tradicional, el de Nuevo León. 2-Chicharrón en salsa verde. Cicharrón prensado guisado en una espectacular salsa de tomatillo, jalapeño, yerbas y especias. 3-Pipián Negro de res. El platillo emblemático de la Fonda, ahora disponible para que lo disfrute en casa. 4-Barbacoa de res. De labio y cachete, la emblemática barbacha regia. Va con limones, cebolla y cilantro y salsa verde. 5-Deshebrada en salsa verde. El sabor casero de la deshebrada, pero a mí estilo. 6-Pollo en mole de rancho. De esos moles misteriosos y deliciosos que sirven en los ranchos de Nuevo León. Para embarrarse de gusto. 7-Pork Belly ahumado y glaseado con una reducción de chiles rojos y especias. Especial para tacos o tortas. No se lo va a creer de lo bueno que está. *Todos los guisos van acompañados de una bolsa de medio kilo de arroz o frijoles bayos, una bolsa de 20 tortillas de harina -crudas- y salsa donde se ocupe. Precios: Todos los guisos con su guarnición y tortillas -excepto la barbacoa-, $240. La barbacha cuesta $265. Alcanza más o menos para cuatro personas. Son adictivos. Por lo pronto los pongo en venta en la ventanilla de la Fonda: marque después de las 11 AM al (81) 1957-7070 con Chela o Michelle, ahí le surtimos con todo el gusto del mundo. Pronto los tendremos con servicio a domicilio. ¡Provechito! P.S. No se angustie: en unos meses es muy probable que estos guisos estén disponibles en otras partes de la república. #asomadre #alchile #guisos #cocinamexicana #cocinaregional https://www.instagram.com/p/CC4wsUTHVD_/?igshid=1g1eonjpcenjn