pedrsmit

Good article from the Post on current trends in Puerto Rico's cuisine beyond rice and beans (or mofongo, for that matter). Chef Giovanna was quoted as well. Sourcing locally on the island, unbelievably enough, is a challenge given the huge reliance on imports. But there may finally be a change. http://m.washingtonpost.com/lifestyle/travel/puerto-rican-food-beyond-rice-and-beans/2013/02/14/3228147c-722d-11e2-ac36-3d8d9dcaa2e2_story.html

Hola Don, It's been a while! Just a heads up that we are serving our Thursday Trotters special tonight (Patitas de Cerdo) - a very typical Puerto Rican pig's feet stew interpreted by Chef Giovanna. We buy the trotters from (Papa Weaver in Virginia), soak them and pressure cook them to debone them individually, then slowly stew them in sofirto, authentic Spanish chorizo (with Pimenton de la Vera), onions and chick peas. We aim for that collagen rich stew and tender tids and bits of pig's feet with the bite of chick peas and smokiness of the chorizo. Hope to see you here tonight (please make reservations). Pedro Here is a pic.... http://www.facebook....&type=1

¡Saludos Don! Back from a long hiatus! We wanted to make your community aware that we have started to highlight a daily signature dish from Puerto Rico every day of the week Monday through Saturday. Our concept is driven by both coastal recipes and highland traditional fare with the flare and spice variations provided by our Chef, Giovanna Huyke. "Monte y Mar" (Highland and Sea) is centered squarely on our Puerto Rican culinary traditions of plaza de mercado (market square) provisioning, highland use of pig's trotters and young goat for stewing, firm meat fishes such as Spanish Mackerel and our traditional treatment of salt and fresh codfish (Bacalao). The foundation of each dish has the unmistakeable DNA of Puerto Rican sofrito (a culantro (not cilantro!) and tomato/pepper base Spanish-style mirepoix and our more assertive escabeche (we favor higher notes of capers and olives)). Of course, our signature lechón asado is our center piece of Viernes Social! Our commitment remains that MIO will always remain a food centric experience at the best value possible. Either Manuel, Karla or Chef Giovanna are always present at the restaurant and positively receptive to the Don Rockwell's community feedback -- good or bad. Please come visit us and engage us with your comments and questions! Monte y Mar Isleño – Daily Culinary Signatures from coastal and highland Puerto Rico! Lunes de Mercado (Market Mondays) Farmer's Market selections interpreted by Chef Giovanna Huyke. Ingredients are carefully selected by the Chef herself and treated with Puerto Rican flair and spice. Martes de Costa (Coastal Tuesdays) Fried Spanish Mackerel, served with Caribbean escabeche and Puerto Rican styled tostones. Miercoles Campestre (Country Style Wednesdays) Traditional Puerto Rican highland young goat stew, served with plantain mofongo balls. Jueves de Patitas (Trotters Thursday) Deboned Pork Trotters, very slowly simmered in a tomato/authentic Spanish chorizo stew with chick peas. Viernes Social (Social Friday) Tapas styled Puerto Rican roasted lechon or dinner sized roasted lechón with Rice and Pigeon Peas. Sábado Atlántico (Atlantic Saturdays) North Atlantic premium codfish trio of Sweet Potato-Cod Brandade, Delicate Fresh Filet of Cod in gentle Chablis grapes sauce, and Salt Cod Tapenade Salad. Please e-mail Francisca Iguina at:francisca@miorestarant.com or call us at (202) 955-0075 from Monday – Friday 10:00 a.m – 6:00 p.m for further information.

¡Saludos! Posting our Mother's Day Brunch Menu. Hope to see you! Sunday Brunch Brunch “Drinkings” Mio’s Mimosas $10 Bottomless $18 Mango Passion Fruit Blood Orange White Peach Bloody Mary’s $10 El Clásico La Boricua La Mexicana Micheladas $7 Red Eye $7 Ensaladas Ensalada de Arugula con Papaya Arugula, Avocado, Papaya Salad, Fried “Queso Fresco”, Orange Balsamic Vinaigrette​ 11 Ensalada de Tomate con Chayote Tomato, Chayote, Bacon, Creamy Chive Dressing​​ 11 Ensalada de Frutas Fresh Fruit, Greek Yogurt, Clover Honey ​ 12 Huevos Mio Benedictinos Mallorca Toasts, Sautéed Onions, Tomatoes, Ripe Plantain Topped with Poached Egg and Hollandaise Sauce​ 18 Tortilla de Espárragos con Manchego Asparagus and Manchego Cheese Frittata ​ 16 Quiche de Longaniza con Amarillos Longaniza Sausage, Ripe Plantain Quiche ​ 16 Las Arepas de Michelle y Victor Hugo Perico Style Scrambled Eggs, Onion, Tomato, Queso Blanco 16 Desayuno Dulzón Sweet Pastry Basket​ Sweet and Salty Breads Flavored Butters: Spicy Red, Chimichurri, Guava, Ginger Spice 14 Puerto Rican Waffle (like Belgium-but better) Crushed Pineapple, Dulce de Leche, Walnuts 16 Mallorca Rellena como la hace Giovanna Mallorca French Toast, Guava & Cream Cheese Filling, Almond Crusted 17 Pancakes de Limon y Ricotta Ricotta-Lemon Pancakes, Clover Honey Rum Syrup 16 Almuerzo Corvina Rockfish, Israeli Couscous, Wheat Berries, Vegetables Passion Fruit Beurre Blanc 22 Pastelón de Pollo Puerto Rican “Lasagna” made with Ripe Plantain and Chicken 21 New York Strip New York Strip, French Fries, Arroz Mamposteao Cake “A Caballo” Topped with a Fried Egg (optional) 24 Montecristo Boricua Ham and Cheese Montecristo, Fried Egg, Salsa Criolla 18 Family Style Sides: Tocineta Sabrosa Crispy Apple Wood Smoked Bacon 9 Hash de Léchon Roasted Pig Hash 11 Chorizo Argentino Argentinean Grilled Chorizo 11 Croquetas de Bacalao Codfish Croquettes 9 Yuca Frita Fried Yucca 9 Amarillos Ripe Plantains 9 Mangu Estilo Dominicano Plantain Mash 9 Tostones Fried Plantains 9 Postres Rollito de Canela con Nueces The Ultimate Decadent Cinnamon Roll 10 Bizcocho de Ron con Limón Lime Rum Cake 10 Guayaba con Almendra Guava and Almond Tart 10 Pie de Limón con Merenge Lemon Meringue Pie 10 Mousse de Chocolate con Dulce de Leche y Mantecaditos Chocolate Mousse, Dulce de Leche Sauce, Shortbread Cookie 12

¡Buenos días! We wanted to share our Valentine's menu promotion with the community. Valentine’s Week Menu Three Latin American Love Stories – One Mio Menu Inspired by three legendary Latin American love stories, Mio’s Valentine’s Week Menu will show case selections from Puerto Rico, Mexico and Perú. You can mix and match to your delight! The Legend of Guanina & Sotomayor – Puerto Rico One of the first legends retold in Puerto Rico. Guanina was a Taino Indian princess in love with Dón Cristobal de Sotomayor, a Spanish officer who had come to “Boriken” to conquer and colonize. He and five other Spaniards were attacked by the Tainos and Sotomayor was killed. When Guanina was given the news of her lover’s death, she tried to bring him back to life through her kisses and caresses. Diego Rivera and Frida Kahlo – Mexico The marriage of Diego Rivera and Frida Kahlo is one of the most famous alliances between artists. This dynamic pair was not only known for their talent and vision, but also for their stormy love affair that would last over 30 years. Theirs was a love inspired by mutual beliefs and passions. However, often throughout the course of their turbulent relationship, they were viewed as immature school children displaying bouts of jealousy and anger. Despite their problems, Frida Kahlo and Diego Rivera overcame the obstacles and their love proved enduring. La Tia Julia y el Escribidor – Aunt Julia and the Scriptwriter – Perú Aunt Julia and the Scriptwriter is the fifth novel by Mario Vargas Llosa and published in 1977. Set in Peru during the 1950s, it is the story of an 18 year old student who falls for a 32 year old divorcee. The novel is based on the author’s real life experience. Vargas Llosa’s novel was later adapted as a Hollywood feature film: Tune in Tomorrow. Mio Restaurant’s Valentine’s Week Prix Fixe Menu Tuesday, February 13 – Saturday, February 18, 2012 5:00 PM – 10:00 PM Cost: $65.00 Per Person (Exclusive of Beverage, Tax & Gratuity) Reservations strongly suggested at (202) 955-0075 or www.opentable.com MENÚ PISCOLABIS MIXTOS Tostón con Pâté de Morcilla, Taquito de Salmón al Pastor y Papa a la Huancaína Blood Sausage Pâté on Plantain, Mexican Salmon Taquito, Potato Peruvian Piquant Sauce STARTERS (Choice of One) Sopa de Papaya Ajo y Queso con Salmorejo Blanco y Chayote Papaya Garlicky-Cheese Soup with Cold Chayote Vinaigrette Pozole de Pescado Pre-Columbian Mexican Seafood Soup with Pozole Maize Chupe de Caracoles Velvety Achiote -Clam Chowder SECOND COURSE (Choice of One) Pastel bi-color Relleno de Camarones (pollo disponible) en Caldo de Calabaza y Tomates Yucca-Plantain , Shrimp, Puerto Rican “Tamal” (chicken available) in Pumpkin-Tomato Broth Tamal de Codorniz en Mole Verde Quail Tamal on Green Mole Anticucho de Pulpo sobre Encurtido de Choclo Peruvian style Grilled Octopus over Maize Preserve ENTRÉE (Choice of One) Filete de Cerdo al estilo Can Can con Habichuelas Coloradas en Escabeche y Mofongo Puerto Rican style deep fried/fat cap Pork tenderloin over Red Bean Vinaigrette and Mofongo Gallinita al Caldero en Salsa de Mole Negro y Arroz Verde Cauldron style Cornish Hen in Black Mole and Green Rice Seco de Cordero con Frijoles Batidos Peruvian Lamb Stew on Thrice beaten Bean Purée DESSERT (Choice of One) Isla Flotante sobre Natilla de Especias y Ron y Salsa de Guayaba “1000 Spices” Custard Floating Island with Rum/Guava Sauce Suspiros de Lukuma “Gold of the Incas” Fruit Meringue Mousse de Rompope Latin Eggnog Mousse Consuming, Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food-Borne Illness. Mio – Mine, Yours, Ours, Salud! 1110 Vermont Ave NW, Washington DC 20005

I want to thank the folks at Eola for hosting my wife and I in our 16th wedding anniversary dinner last night. A very mature and well developed meal with several memorable dishes. It was our first time there during a predictably quiet night in many DC restaurants. I have very bad memory, something my wife reminds me every day - for 16 years - so please forgive me if I only highlight three dishes that I can recall with competent detail. The "Confit of Pork Jowl sea island red peas, kale, chanterelles" was intensely flavored, with the assertive porky salt crusted on the surface and deeply nuanced "farm" aromas of mushrooms, kale and the peas. The Crispy Torchon of Pig's Ear & Tail fried egg, savory oats & roasted garlic puree was the first time I've had Pig's ear since Madrid 10 years ago. Very softened cartilage with a crispy and light (cornmeal?) coating. We appreciated the double down bet with the fried egg. This was a very satisfying textural experience. Unexpectedly, my wife ordered the trout with ginger broth which was a sharp, crisp and very confident dish in a menu dominated by ophal. Finally, a special thanks to "Casey" the hostess/waitress for the evening. She was very confident, knowledgeable, with great sense of timing and unobtrusiveness. Thank you Eola and congratulations. Good luck and much success on 2012!

Back by popular demand! Tonight's Puerto Rican Friday special is Patitas (Pig's feet) con garbanzos y chorizos, served with white rice. Finish your dinner with a holiday treat - Coquito!

We posted some fun clips of Chef Giovanna's TV work with world famous Puerto Rican percussionist Giovanni Hidalgo and Nats catcher Iván "Pudge" Hernandez in support of the Puerto Rico Department of Agriculture. We hope you enjoy them!

¡Buenos días! We wanted to share our New Year's Eve menu with you and let you know there will be salsa dancing afterwards! New Year's Eve Chef's Tasting Menu $65.00pp Piscolabis (Amuse-Bouche) *Almojábanas *Buñuelo de Bacalao *Fritura de Yuca Rellena de Queso *** Sopa de Platano (Tostones) con Hash de Pato Plantain Soup, Duck Confit *** Tarta de Gorgonzola y Guayaba, Mini Ensalada Gorgonzola/Guava Tart, Seasonal Greens *** Pastel Tricolor de Yuca con Salmón Glaceado de Parcha Yucca Tamal, Passion Fruit Glazed Salmon *** Cordero Medrado en Salsa de Guiso, Arroz Mamposteao y Amarillos Lamb, Mamposteao Rice, Ripe Plantains *** Mousse de Chocolate Blanco con Salsa de Oporto White Chocolate Mousse, Port Reduction *** Tables available from 6:00pm until 10:00pm. After Dinner: Music, Party favors and late supper Pozole (ritually significant, traditional soup or stew from Mexico) to wake up your senses.

Dear mdt, Good evening and thank you so much for visiting us last night. Chef Giovanna will make this special again on Wednesday, Thursday and Friday of next week due to the high demand it had last night. The run completely took us by surprise (but I suspect we still had some in the caldero when you ordered but our server overlooked running through the special). Please ask for Manuel or Chef Giovanna when you return to visit us, this community is very dear to us and we do not want to disappoint you. Thank you again for coming and please feel free to send me any suggestions or recommendations for improvement you may have. Feliz Navidad y Prospero Aí±o Nuevo!

I was given a bottle of a Texas-produced olive oil called "Sola Estella" (Lone Star). I was very impressed by the flavor, even color. It was assertively on the nutty side, with layers of grass. Has anyone else tried or heard of it? I have included a picture of the bottle.

¡Buenos días! Just a quick note to tell you about Chef Giovanna's dinner special tonight. She has prepared the traditional Puerto Rican version of "Patitas de Cerdo con Garbanzos" - Pig's Feet with Chick Peas. The feet are desalted, soaked, simmered and de-boned, then slowly stewed with fresh chick peas, Puerto Rican sofrito and authentic Spanish chorizo until a thick, "tomatoey" and collagen rich stage is reached. This will be served with white rice. A definite hearty dish. Also, please remember that today is our "Puerto Rico Friday" and a whole Guavate-stye lechon will be roasted and served with Yuca al Mojo and Ajili Mojili dipping sauce.

ktmoonau, You are very welcome! And if time and circumstances permit, please do introduce yourself to Manuel, the owner (who has been cc'd on all this thread) and Chef Giovanna. They really enjoy talking about the recipes and history behind the dishes. I have included a link below for your familiarization of Chef Giovanna. I hope you have a wonderful day! Pedro http://www.miorestaurant.com/aboutmio/giovanna-huyke/

Dear ktmoomau, Apologies for the embarrassing delay in responding. We appreciate the feedback…really do, and have made notes of your comments and shared with the staff (more on this later). Please allow me to share a few comments about our Puerto Rican menu and the overall approach Chef Giovanna has traditionally taken to Puerto Rican cuisine and how this has changed our own. First, based on your description, you sampled our standing items from the bar menu which are favorites and have slowly made their way into a permanent menu throughout the last two years of our modern Latin focus. Chef Giovanna will likely keep these on the menu for now but has already added and changed the flavor profile to incorporate modern Puerto Rican interpretations. This means the following: Island players such as “longaniza”, “morcilla”, “funche”, and Mayaguez-style shrimp/plantain “timbals” (yucca/plantain dough steamed inside a plantain leaf and stuffed with criollo shrimp) are being introduced to the list. “Puerto Rico Fridays” is the day where she focuses on more traditional recipe renditions of the Island’s menu, and the rest of the week you will find more modern interpretations of Latin American dishes, many with a pronounced Puerto Rican accent (by accent we usually mean the presence of elements such as our “sofrito”, which is our version of “mirepoix” – a general blending of cubannelle peppers, sweet Caribbean peppers (we call them “ají dulces”, when available, as they need to be flown in from Puerto Rico), “culantro” (not to be confused with “cilantro” as they are related, but not the same, in appearance and flavor), onions and so forth as merited by individual recipes (our “sofritos” vary depending on preference and purpose, somewhat similar to the South Asian approach to curries). Chef Giovanna has made it a point to gradually eliminate direct references to the proper names of Latin American dishes as she feels it would be somewhat insulting to them to claim our “Causa Peruana” would be 100% authentic, but rather present them with a caveat that a Puerto Rican interpretative flavor accent has been added to the dish. This is not a stretch as currently Puerto Rican-Peruvian fusion is very popular on the island, a style called “Peru-Rican” food. Where you will pick meaningful subtleties are on dishes such as “Puerto Rican Seafood Stew”, where she places close attention to the development of a subtle tomato stew base built on a solid “sofrito” foundation. The “Chillo Frito”, or Fried Whole Red Snapper , is being executed with more attention to the traditional way we fry them back on the island which means a more balanced ratio of coating elements, a more assetive brine and a more balanced presentation. The “lechón asado” (whole roasted pig) we prepare on Fridays follow the traditional seasoning recipes used in Guavate, a renowned “lechonera” village outside of San Juan. Chef Giovanna would gladly show you the marinade (even the lechon!) and discuss with you the traditional stories anytime you visit us – and we mean it. She is highly approachable and philosophically believes in our “Cocina Abierta” (Open Kitchen) format, where we do not over submit the food nor dictate how the customer needs to eat and enjoy the food, much less interact with us. On your second point regarding services, this is the type of feedback that keeps us honest and on our toes. We addressed it directly with our bartender and it was recognized as a regrettable oversight. Please accept our apologies and know the observation did not go in vain. Thank you again for visiting us. We appreciate your business and are working hard to exceed your expectations. Pedro

A quick note to announce tonight's special for those of you seeking a detour from turkey leftovers. Chef Giovanna will make a regional specialty from Puerto Rico called "Guiso de Cabeza de Lechón" (Roasted Pig's Head). She uses the head of our Guavate style roasted lechón and slowly stews it, making sure to capture the morsels of cheeks, neck and tongue meat and letting them melt with "guisantes" (green peas), prunes, potatoes, pumpkin and served with white rice. We will also serve a "criollo" style seafood stew layered with white beans and sliced potatoes. And please try her "Asia/Caribe" tuna tartar. Our mini mofongos have been tweaked by Chef Giovanna to become a bit sweeter, using "platanos pintones" (rippened plantains) and served with shrimps with a citrus glaze. We are also offering the classic Puerto Rican and very potent eggnog called "coquito". And tonight's dessert specials: Guava Tarte with Frangipane and Mousse de Dulce de Leche with Spicy Chocolate Sauce! Chef Giovanna will gladly step out of the kitchen and introduce herself to any of you interested to know more about the ingredients and techniques she uses. She really looks forward to hear your thoughts and introduce herself to the community. Happy Thanksgiving to all of you and we hope you come again to MIO and get to know us again. Thank you to all.

Our Puerto Rican menu for tonight! Hope to see you guys around!

The lechon has been seasoned "Guavate" style and is making its way to the oven. Visit us tonight for a real authentic Puerto Rican lechon. It flies, so try to make it on the earlier part of the evening. It should be out of the oven around 7PM. Here is a pic of the lechoncito....Lechon

Don, Giovanna is, in fact, coming to MIO which will complete our transition to an Urban Latin/Nuevo Latino theme with a very strong accent on Puerto Rican food. She is well regarded in the industry (both US and Puerto Rico) and has for many years hosted her own TV show on the island. We invite everyone to come to Mio this Friday ("Puerto Rico Friday") where we are holding an informal "meet & greet" with her as well as roast a lechon. Our "Rum Runner" Happy Hour will take place from 5:30 to 8:30PM with $5 Rums of Puerto Rico drinks (this is our daily happy hour). We appreciate the opportunity to make these updates in your forum and please receive our warmest regards. Pedro

Don, Now that Rum Diary has been released I thought I remind the Rocks community that Hunter S. Thompson's favorite rum is available at Mio - Ron del Barrilito (two and three stars). Here is a link to a good article....

Don, Now that Rum Diary has been released I thought I remind the Rocks community that Hunter S. Thompson's favorite rum is available at Mio - Ron del Barrilito (two and three stars). Here is a link to a good article.... http://www.usatoday.com/LIFE/usaedition/2011-10-07-rumtrail07_ST_U.htmRon del Barrilito

Hi Don, We are having a special fundraiser dinner this Saturday at Mio in support of ThriveDC. Below please find the menu. Please join us for a charitable chef’s tasting menu at Mio Restaurant featuring Thrive DC’s Board members, Ben Snow and Amy Freckman, as the guest chefs for the day. The very special menu focuses on Nuevo Latino cuisine with the personal touches of Ben and Amy. The owners of Mio Restaurant will graciously donate a portion of the proceeds to Thrive DC. The dinner will be $55 for multiple courses and is expected to sell out quickly. Please make your reservations today! Thrive DC at Mio Restaurant SAVE THE DATE: Saturday, Oct. 15 Tango with your taste buds, and join Thrive DC for an evening of fun, food and helping. Join us for an evening of Nuevo Latin cuisine featuring Thrive DC board members and culinary artists Ben Snow and Amy Freckmann. A very special tasting menu will be featured and Mio will donate a portion of the proceeds from the evening to Thrive DC. DATE: Saturday, October 15, 2011 TIME: 5:00 p.m. – 11:00 p.m. LOCATION: 1110 Vermont Ave NW # 1 Washington, DC 20005-3575

Too funny!! Well, it explains the classy heritage!!! ; ). Cheers and best to you Don.....Manuel, Karla and the rest of the team [via Pedro - I send my best too!]

Saludos Don and Rock.com, Apologies for the prolonged silence and our sincere appreciation for the commentary above. We take these to heart and always post them in our kitchen walls and discuss with your Chef to address them and improve our menu. Our execution of the typical Puerto Rican Lechon is as good as ever and we have" calibrated" our seasonings to minimize moisture and consistently reach the "cuerito" stage - crispy skin so loved by Puerto Ricans. Please come by on Fridays to enjoy our Happy Hours and try for yourselves. Our "Urban Latin" focus of the menu keeps expanding and assimilating dishes that our "Guest Chefs" showcase when they visit. We have also dotted our menu with Peruvian executions, a nod to the "Perurican" trend going on in Puerto Rico that is blending Peruvian dishes with Puerto Rican tastes. We have an upcoming event, though not necessarily a "foodie" driven concept, it will be a lot of fun! With the World Cup kick off on 11 June, we are opening the restaurant for select games featuring Latin American countries. We are developing a "Latin" breakfast that will have a strong Mexican accent. At any rate, once finalized, we will post the menu. We will charge $20 and we will offer a free round of Micheladas, Sangritas, Ojo Rojo or Bloddy Marys for every goal scored by the Latin American Team! We hope that for a few hours on the week, we can all collectively throw caution to the wind and get in the spirit of El Mundial! So, 11 June at 7:30AM we will be starting the party early with Mexico vs. South Africa's World Cup opening. Another event is our "Chef for a Day" event of 12 June, where we invite a bonafide "foodie" to take over our kitchen [with support form our staff] and showcase traditional and modern varieties of their Latin city's favorites. Our next event is "Noche Colombiana" and these events are always in support of a charity or non-profit. I am pasting the announcement below. Again, we sincerely thank you for your support and constructive criticism in our "adventure" (and quite the one, we must say!), we are very happy to have found our "soul"! "Noche Colombiana" Event announcement ... Colombia Progresa!! With the nation holding its breath on the results of its presidential elections, Mio is proud to announce our “Noche Colombiana” on June 12 with Guest Chef and Colombian Angela Franco! Our next “Chef for a Day”, Angela Franco, President and CEO of the Greater Washington Hispanic Chamber of Commerce, will host an evening of beautiful and traditional Colombian food, served with the unpretentious elegance and conviviality for which Colombians and Mio are known. We invite you to join us and celebrate the beauty of the Colombian heart and celebrate among friends the Urban Latin Vibe of Mio Restaurant. A portion of the evening’s proceeds will be donated to the Latino Student Fund and Colombia Progresa organizations! Evening’s Menu: Entradas / Appetizer Arepas con Queso y Hogao: Traditional Colombian style cornmeal patties served “Hogao” (a derivative of “ahogar” – to “drown”) style, generously covered with “criollo” sauce, based on tomatoes, several types of onions, garlic, and cumin. Empanadas colombianas: A traditional assortment of Colombian-styled turnovers. Empanada costeña: Colombian coastal-style turnover. Plato Fuerte / Entrees Ajiaco bogotano: Bogota-style potato-based stew with chicken Sobrebarriga con papas chorriadas: Grilled flank steak served with boiled red potatoes smothered in a rich cheese sauce seasoned with onions and tomatoes. Langostinos con arroz con coco y platano rayado: Grilled shrimps served with a coconut flavored rice and shredded plantaina Postre / Dessert Arroz con leche: Sweet rice pudding Brevas con arequipe: Traditional Colombinan desert of figs and a “dulce de leche” Latino Student Fund : The mission of the Latino Student Fund (LSF) is to provide opportunities for a strong academic foundation for PreK-12 students of Hispanic descent to promote higher education and professional leadership. http://www.latinostudentfund.org/ Colombia Progresa: A non-profit 501 ©(3) charitable organization operating in the Washington DC area supporting the educational needs of underprivileged children in Colombia through: Educational programs (scholarships & school supplies), Traveling Library (Books and educational materials)and Targeted programs (nutrition, music, art, sports, recreation and infrastructure). http://www.colombiaprogresa.org/english/presentacion.htm About the Chef for a Day: ANGELA FRANCO Born in Berkeley, CA while her father was completing his PhD in Education at the University of Berkeley, she grew up in Bogota, Colombia, in a family of 6 siblings, three boys and three girls. Her father founded The Newman School, in 1990, which is rated in the top 25 out of 6000 schools in Colombia, and remains as the head master of the school. Her mother is a retired journalist and assists in operating the school. Angela was named President & CEO of the Greater Washington Hispanic Chamber of Commerce on November 1, 2009, and has moved to solidify the GWHCC funding and has grown the base of businesses and membership. Angela began her professional career in the financial world in 1989, where she worked in insurance and banking for over 18 years. The majority of her roles were customer relationship management and business development. She moved to the United States for the second time in May 2001, where she worked at the United States Hispanic Chamber of Commerce Foundation, followed by BB&T where she spent seven years in different management positions, and was the Manager of the Multi-Cultural Market and led the Hispanic initiative for BB&T in the DC Metro Region. Angela has a degree in Business Administration from CESA University, Bogota, Colombia, holds a Master’s in Finance from EAFIT University, both prestigious universities in Colombia. Additionally, she has finished Banking School at Wake Forest University, North Carolina and holds a degree in Life Coaching from the Newfield Network, in Denver, CO. Angela is married to G. Brent Gulick, has a ten month son, Matthew Joseph Gulick, and resides in Rockville, MD.

Don, I wanted to share the preliminary menu that Chef Lula will prepare as guest chef in Mio during her 10-13 March visit. Items are subject to change pending her luck with U.S. Customs in bringing some of her chiles [there is always FedEx] . . . I am still navigating through some of the regional Mexican terms and will have a more complete explanation once we finalize the menu. All evenings are open to the public, by the way. Her first dinner will be on March 10th. We will also have a twist to our Puerto Rican Friday by having Lula play around with our traditional recipes...we are calling it MexiRico Happy Hour! All in all, we are having a lot of fun and we hope you can join us...a quick heads up,,,we will have a Cuban Guest Chef on 27 March...more to come.... MENU Amuse Bouche: Taquito Crujiente de Salmí³n Sol de Maí­z con Queso de Cabra y Aguacate Crunchy Salmon Taquito Soft corn "sol" with Goat Cheese and Avocado Entradas Frí­as / Cold Appetizers * Ceviche Verde (pescado cocido en jugo de limí³n, con aderezo de cilantro y albaca, cebolla morada, chile verde y pií±a en cubitos) * Green Ceviche (fish cooked in lime juice, cilantro- basil vinagraite , red onion, jalapeí±o and pineapple) * Tostadas de Atíºn Fresco (Tortilla de maí­z frita untada con aderezo chipotle, sashimi de atíºn marinado en soya y crujiente de poro encima) * Tuna Sashimi Tostadas (Fresh tuna sashimi over fried corn tortilla dressed with chipotle mayonaise) * Ensalada de la Tierra del Maí­z (Variedad de lechugas, grano de elote, pepitas, tortilla frita, chile ancho caramelizado y vinagreta de orégano) * Aztec Salad (Mixed greens, corn, pumpkin seeds, fried tortilla strips, caramelized ancho chile dressed with orégano vinagraite) Entradas Calientes / Warm Appetizers * Sopa de Tortilla a los Dos Chiles (caldo de jitomate con chile guajillo, juliana de tortilla frita, cubitos de queso panela, aguacate y chile ancho crujiente) * Two Chile Tortilla Soup (tomato broth infused with guajillo chile, julienned fried tortilla, fresh cheese, cream , avocado and crunchy ancho chile) * Enchiladas de Chile Guajillo Rellenas de Queso de Cabra (tortillas de maí­z rellenas de queso de cabra, baí±adas en salsa de chile guajillo, con crema y aros de cebolla) * Guajillo Enchiladas with Goat Cheese (corn tortillas stuffed with gota cheese, guajillo chile sauce, creme fraiche and onion rings) * Camarones con Coco y Salsa de Mango (camarones fritos cubiertos en coco, acompaí±ados con una salsa de mango fresco y un toque de chile piquí³n) * Coconut Shrimp with Mango (crispy coconut shrimp served with a fresh chile-mango sauce on the side) Platos Fuertes / Entrees * Pescado al estilo Maya (Tabique de huachinango - Robalo marinado en achiote con arroz blanco y platanos fritos) * Mayan Style Sea Bass (grilled sea bass filet marinated in achiote paste, served with rice and fried plantains) * Salmon con Mole Negro y Arroz Rojo (lomo de salmon al grill, baí±ado en mole negro, acompaí±ado con arroz rojo a la mexicana y platanos fritos) * Salmon with Oaxaca Style Mole (grilled salmon covered in Oaxaca Style Mole (traditional chile and chocolate sauce), served with mexican style rice and fried plantains) * Filete Mignon Azteca (filete de res gratinado sobre tostada untada con frijoles y espejo de salsa de jitomate al chipotle) * Aztec Filet Mignon (filet mignon au gratin served over fried corn tortilla covered with refried beans and chipotle, tomato sauce) * Pechuga Rellena de Flor de Calabaza con Esquites (pechuga rellena de flor de calabaza y calabacitas con granos de elote blanco cocinados con aroma de epazote) * Zucchinni Flower Stuffed Chicken (served with white corn kernels infused with epazote) Postres / Desserts *Brulee de Elote (pastel de elote caramelizado por encima) *Corn Brulee (caramelized corn pudding) * Mousse de Chocolate Oaxaqueí±o (con fresas) * Oaxaca Style Chocolate Mousse (with strawberries) Bebidas / Beverages Aguas Frescas de Jamaica ,Horchata y Limon con Chia Variety of Fresh Flavored Water: Hibiscus, lime and rice Margaritas de Mango y Tamarindo Mango or tamarindo Margaritas Micheladas Micheladas (beer, lime juice, salt) Platos Fuertes Vegetarianos / Vegetarian options will be available.

Picked up a thread this morning from El Nuevo Dia, our main newspaper in Puerto Rico, about our main engineering university [universidad de Mayaguez] announcing the creation of a "super yuca" as part of a Bill and Melinda Gates-funded international research initiative called "BioCassava Plus". This yuca variety is genetically modified to pack a higher concentration of ingredients and the intent is to transfer the same to Africa for cultivation and to address malnutrition. I am aware genetic modification of food is highly polemical and thought this forum could generate some very insightful commentary on the same. As a side commentary, cassava, in its raw form, can be processed as a poison, a common practice by indigenous populations throughout current "Latin America". [i've inserted a "UCLA.edu" link on this one]. This may explain why my Cuban mother-in-law stuffs me with half cooked yucca every Christmas. Just kidding Alicia! http://www.elnuevodia.com/creansuperyucaenmayaguez-678410.html http://biocassavaplus.org/program_description.htm http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Manihot/index.html