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12:00AM March 15, 2015 - by: itisclaudio

Goan Shrimp Curry

(Indian) (0 )

Shrimp cooked in an exotic blend of spices and coconut

12:00AM March 15, 2015 - by: itisclaudio

Chicken Tikka

(Indian) (0 )

Boneless tender chicken chunks marinated with our house special spices and herbs cooked in a clay oven

12:00AM March 12, 2015 - by: itisclaudio

Mole Poblano

(Mexican) (0 )

The origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend: 1) The first says that 16th Century nuns from the Convent of …

12:00AM March 12, 2015 - by: itisclaudio

Mole

mole sauce

(Mexican) (0 )

Mole from Nahuatl molli, "sauce" is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used …

01:00AM March 06, 2015 - by: itisclaudio

Tostada

(Mexican) (1 )

In Mexican usage, tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried. It may also refer to any dish using a tostada as a base. It can be consumed alone, or used a base for other foods. …

01:00AM March 06, 2015 - by: itisclaudio

Crepe

Crêpe, Crepes

(French) (Mexican) (0 )

Crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest …

01:00AM March 01, 2015 - by: JoseNY

Carapunera

(-Latin American-) (0 )

Venezuelan

01:00AM February 24, 2015 - by: itisclaudio

Shi Zi Tou

Lion'S Head

(Chinese) (Chinese-Shanghainese) (0 )

Lion's head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs (about 7–10 cm in diameter) stewed with vegetables. There are two varieties: the white (or plain), and the red (红烧, cooked with soy sauce). The plain variety is …

01:00AM February 23, 2015 - by: itisclaudio

Shengjian Mantou

Shengjianbao, Pan Fried Buns, Sheng Jian …

(Chinese) (Chinese-Shanghainese) (0 )

Type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As …

01:00AM February 23, 2015 - by: JoseNY

Dominican Breakfast

Los Tres Golpes

(Dominican) (0 )

This is one of my guiltiest pleasures, “Los Tres Golpes”, the traditional Dominican breakfast of fried eggs, mangu, fried salami, fried cheese , and fried longaniza (not shown here). I can tell you, I only indulge once in a very rare while, but when I …

01:00AM February 23, 2015 - by: itisclaudio

Shengjian Mantou

Shengjianbao, Pan Fried Buns, Sheng Jian …

(Chinese) (Chinese-Shanghainese) (0 )

Type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As …

01:00AM February 22, 2015 - by: itisclaudio

Sopa Fu Chi Fu

Egg Drop Soup, Fuchifu

(Peruvian) (Peruvian-Chinese) (0 )

Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup …

01:00AM February 22, 2015 - by: itisclaudio

Pollo Chi Jau Kay

Chi Jau Kai, chicken chihaukay, chijaucai

(Peruvian) (Peruvian-Chinese) (1 )

Pollo Chi Jau Kay is a favorite Peruvian-Chinese "Chifa" dish made of boneless chicken morsels battered, fried and topped with a special oyster sauce or Chu-Hou sauce

01:00AM February 22, 2015 - by: itisclaudio

Pollo Chi Jau Kay

Chi Jau Kai, chicken chihaukay, chijaucai

(Peruvian) (Peruvian-Chinese) (1 )

Pollo Chi Jau Kay is a favorite Peruvian-Chinese "Chifa" dish made of boneless chicken morsels battered, fried and topped with a special oyster sauce or Chu-Hou sauce

01:00AM February 22, 2015 - by: itisclaudio

Kam Lu Wantan

Kamlu wantan

(Peruvian) (Peruvian-Chinese) (0 )

Kam Lu Wantan is one of the most solicited dishes of the Peruvian Chinese (Chifa) cuisine. Fried wontons are topped with a sweet ginger and tamarind sauce mixed with chicken, vegetables and pineapple.

01:00AM February 22, 2015 - by: itisclaudio

Pollo Chi Jau Kay

Chi Jau Kai, chicken chihaukay, chijaucai

(Peruvian) (Peruvian-Chinese) (1 )

Pollo Chi Jau Kay is a favorite Peruvian-Chinese "Chifa" dish made of boneless chicken morsels battered, fried and topped with a special oyster sauce or Chu-Hou sauce

01:00AM February 22, 2015 - by: itisclaudio

Gratinee Des Halles

French Onion Soup

(French) (1 )

Type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French …

01:00AM February 22, 2015 - by: itisclaudio

Lapin A La Cocotte

Rabbit Stew

(French) (0 )

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better. …

01:00AM February 22, 2015 - by: itisclaudio

Pollo Ti Pa Kay

Pollo Tipakay

(Peruvian) (Peruvian-Chinese) (0 )

Boneless chicken morsels battered, fried and topped with Sweet and Sour sauce

01:00AM February 22, 2015 - by: itisclaudio

Pollo Ti Pa Kay

Pollo Tipakay

(Peruvian) (Peruvian-Chinese) (0 )

Boneless chicken morsels battered, fried and topped with Sweet and Sour sauce