Episode XII: Cuba

While the blogging has been on hiatus, never fear, the Twins Cities Global Chowdown has continued to roll on.  Near South Minneapolis lies a delightful restaurant that appears to have been scooped up off a tropical beach and placed in the midst of a Mid-Western city.  Victor's 1959 Cafe is small and cozy, in a warm and comfortable way.  After being greeted at the door, we were lead to a wooden booth that was covered in signatures from past restaurant goers.  The ceiling also had many signatures, and was made up of wood and tin, which made the beach bar feel all the more complete.  

After examining the in depth menu, we settled on empanadas for our appetizer.  Zack inquired as to whether or not they had Cuban beer.  The waitress politely reminded him that there is still an embargo on Cuba around these parts, and that providing such a beverage would be illegal.  We settled for Coronas. 

Christina selected the Picadillo a la Cubana, a sauteed ground beef with green and red peppers, olives, and raisins, all covered in a delectable creole sauce.  Zack got a very tender pulled pork that was served after being roasted in garlic and lime juice for several hours, and is called Lechon Asado.  Both dishes came with ample supplies of rice and beans, which provided enough food for not only two fantastic dinners, but two delicious lunches the next day as well. 

Victor's 1959 Cafe, is an excellent place to go to escape the Midwestern Winter, and brought happiness (twice) to our St. Paul/Minneapolis.

Episode XI: Peru

Tonight we completed our second continent on the Twin Cities Global Chowdown: South America.  Our final venture into South America was a lovely Peruvian restaurant in St. Paul, La Hacienda.  La Hacienda specializes in serving food not only from Peru, but also from Mexico, El Salvador, and some American cuisines as well.

Chips and Salsa!

Tonight La Hacienda appeared to be being operated by a very friendly man who we assumed to be the owner, and one waitress.  Upon being seated, we were brought a basket of corn chips and spicy salsa.  After inquiring about Peruvian beer (there was none to be had) Christina ordered a Corona while Zack went for a Dos Equis.  While sipping our beers, we scanned the restaurants walls which featured some very nice artwork, and a flat screen TV that was playing Spanish soap operas.

Spanish soap opera

Aji de gallina

The section of the menu devoted to Peru had several enticing options.  Christina got the Aji de Gallina (chicken and potatoes) while Zack got the Lomo Saltado (beef, onions, tomatoes, and oven friend potataoes.)  Both dishes were served with rice, and were nothing short of fantastic.  Much debate was had over which dinner was superior, but in the end, we were both winners.

Lomo Saltado

This was the first time we've ventured out for a TCGC meal in quite awhile, and we were both re-struck by how enriching this experience has been.  The owner was visibly invested in making sure we really enjoyed our meals and genuinely wanted us both to like his restaurant.  The owners of these tiny restaurants that we've gone to on this challenge have contributed to much to what we've gotten out of this experience.  It is amazing that here in our own St. Paul/Minneapolis we have people from all over the world willing to share their culture and cuisine with us.  We are very happy with how the first third of our challenge has gone, and cannot wait to embark on the next 22 countries on our list.

Peruvian food brought happiness to our St. Paul/Minneapolis.

Episode X: Chile

Christina construction the dough

The second TCGC stop in the western hemisphere was Chile.  As we quickly discovered, there are no Chilean restaurants in the Twin Cities, so we decided to cook!  After some online research (and some suggestions via social networking) we decided to make empanada de mariscos, or seafood empanadas.

Stirring up the seafood, onions and chili sauce

In order to make empanadas we first had to construct some dough.  The recipe we found called for some chopped onions mixed with chili sauce and a seafood conglomeration of shrimp, scallops and tilapia.  The recipe called for 1 and 1/2 cups of the seafood mix, of which we ended up making way, way more.  That was a good mistake.

The filling nearing completion

After the dough was created and the seafood was chopped, we mixed it with the onions and some chili sauce and fried it up on the stove.  After everything was thoroughly cooked we decided the dough was too thick to work, so Christina quickly whipped up a new batch.

Filling the dough

We spread out the dough and cut it into thin strips and then squares that were roughly 3 x 3 inches.  We took a spoonful of the seafood, onions and chili sauce and place it in the middle of the dough, wet the edges with a paper towel, then folded it over the meat and sealed it shut.

The finished product

Once we had enough to fill a pan, we fried the seafood and dough in vegetable oil until it was golden brown, then took them out to cool on some paper towels.  After ten minutes or so, they were ready to eat!  We dipped the empanadas in more chili sauce which gave them the added sauce and spice needed to make them extra delicious.  The whole process took about two hours, but in the end they were worth the wait and the work.

Chilean empanadas brought happiness to our St. Paul/Minneapolis.

Episode IX: Brazil

The Wall of Wine

Episode IX marked our first venture into South America as we went to the Twin Cities finest in Brazilian BBQ, Fogo De Chao.  Brazil also marked another TCGC first, as we welcomed special guest Margaret Peeters, sister of Christina, to the chowdown.  Margaret deserves recognition as the person who suggested we start blogging about this food adventure, which inspired us to go nuts with this idea.  Thanks Margaret!

The bar

Fogo de Chao is part of a smattering of Brazilian BBQ restaurants that are scattered throughout not just the United States, but Asia as well.  Though there are many Brazilian BBQ restaurants, the experience of eating at one is one of a kind.  We arrived promptly at 5pm when doors opened for dinner.  As we first walked in, we were astonished to see the glass walls filled to the ceiling with various bottles of wine.  Upon being seated we ordered one of the white bottles of wine and were encouraged by our servers to get up and enjoy the salad bar.

Zack and the menu of meat

We declined.

The reason?  15 different types of sizzling, juicy meat were about to be brought to us on skewers and sliced directly onto our plates.  The system is set up as follows: each person has a small coaster that when flipped on one side will invite one of the many servers to bring over their particular brand of meat, ranging from various types of beef, chicken, lamb, and pork, and slice off a portion for one to enjoy.

Some of the many kinds of meat

The typical pattern of eating would have the skewer arrive, forcing a pause in meat consumption to place it onto our plates, trying the new meat, sitting back in our chairs and saying "holy sh*t", then continuing on with either the previous meat or the current one.  It was fantastic.

(From left) Margaret, Brazilian server, Christina, Brazilian server, and Zack

To compliment the massive amounts of meat was a smattering of dishes ranging from carmelized bananas to a variation of mashed potatoes.  We ate until we couldn't imagine eating again in our lives, then snapped a picture with some of our friendly Brazilian servers.

Brazilian BBQ brought happiness to our St. Paul/Minneapolis.

Episode VIII: Morocco

After some recent editing of our African locations, we were thrilled to find a restaurant from a country where we'd originally planned to eat.  Marrakech Moroccan Cafe and Grill was located off Central Ave near NE Minneapolis and was surrounded by several other African delicatessens.  The walls were covered with Moroccan paintings and tapestries.  The menu was void of any typical American dishes, so we asked the friendly waitress for her suggestions on the most authentic Moroccan chow they had to offer. 

The meat/bread appetizer

What she gave us was fantastic.  For Christina, she suggested the Lamb Tagine, an on-the-bone sheep dish covered in a stew type sauce complete with potatoes, peas and carrots.  For Zack she recommended the Bistella, which was billed as a sweet and savory chicken and vegetable dish baked between a tasty crust.

What it turned out to be was so much more. 

The Mint Tea

Before the main courses arrived, the waitress brought out a pot of refreshing mint tea and
a plate of bread with a thick broth of meat soup for dipping.  The bread managed to soak up the juice while simultaneously scooping the meat out, which made for a delicious and unexpected appetizer.

After quickly enjoying a pot of tea and the meat and bread, we received our main courses.  Holy McMoley.  The Lamb came out first and was swimming in vegetables and broth.  The meat practically fell off the bone and exploded with just enough spice to make you feel it, but allowed enough rooms for the taste buds to enjoy the rest. 

The lamb tagine (closest) and bistella (farthest)

The Bistella was unlike any main course either of us had eaten before, and it was fantastic.  The outer crust was covered with some light cinnamon sugar (or so we think.)  The chicken and veggies were packed beneath the layers of crust and blended perfectly, somehow, with the crust to create what was nothing short of a fireworks display of taste.  Zack declared it to be his favorite TCGC dish on the spot. 

The decision was made to share the dishes, which we slowly, slowly devoured, along with a second pot of tea.  For anyone who likes Moroccan, African, or great food in general, please check out the Marrakech Moroccan Cafe and Grill.  And be sure to get the bistella.  We don't want to oversell it, but it'll be better than ten Super Bowls.

Moroccan food Mor-rocked happiness to our St. Paul/Minneapolis.

Episode VII: Ghana

Palm butter and rice

We knew the day would come when one of the stops on the TCGC tour wouldn't pan out as hoped.  We just weren't expecting it to happen in Africa.  The quest for Nigerian food proved fruitless, as all restaurants that we could find that once served Nigerian food are now closed.

Christina tackling the fish

Our back up plan was a cafe near the Phillips neighborhood in Minneapolis that specializes in Ghanishan style cuisine.  The menu had no recognizable dishes, which we were initially excited to see.  After a few minutes, the waitress slowly approached us.  Her demeanor made it clear that it was very, very unusual for people who don't frequent this establishment to go to it.

Zack eating the palm butter

Undeterred, we asked her to recommend the best Ghanishan dishes they had to offer.  She replied with an "...ummmmmmmmm, the Attieke (a fish, vegetable, cous cous type dish) and palm butter (a chicken and beef dish with a greenish curry sauce) would be ok."  We went for it.  We also went for a recommended Ghanishan beer that was large enough to be split.

The beer, called Gulder, was fantastic.  It's an extra matured premium beverage created in the Guinness Ghana Brewery.  The mouthfeel was "tingly effervescent" and finish "left without saying goodbye." 

Attieke

The palm butter came out first, with a plate of rice.  The meat was submerged beneath the greenish curryish sauce.  We had a hard time deciphering what exactly we were eating, and there was a noticeable lack of taste that really threw us for a loop.  There were also lots of small bones that were next to impossible to see before eating.  Christina fell victim to one which she accidentally swallowed.  She was quoted as saying, "It felt like it was slicing my throat all the way down."  We were hopeful that the Attieke would be more fulfilling... it was not.  The fish was actually pretty tasty, particularly when mixed with the cous cous and a sweet berry sauce, but after the skin and bones were removed, there was hardly anything left to enjoy.  The veggies consisted of a tomato, onion, cucumber and bell pepper combo that complimented the rest of the dish well. 

We ate as much as we could, but were ready to stop well before we were full.  As we left, we picked out two Indian malt soda pops in hopes of salvaging something unique and delicious from our experience.  One sip of the beverages and it was clear we had bottomed out completely.  As a result, we swallowed our pride and upon leaving the restaurant, we found the nearest McDonald's and ate away our disappointment.  We're not proud of this.

Our shameful conclusion

We're dedicated to doing more research for our next restaurant.  Morocco is scheduled though it seems a Moroccan restaurant is going to be as hard to find as Nigerian and Tanzanian food was previously.  If any of you loyal blog readers know of a place where a couple of hungry Minnesotans can eat some Moroccan chow, please let us know.

Ghanishan food brought McDonalds to our own St. Paul/Minneapolis.

Episode VI: Djibouti

The menu

Tonight, we took a "slight" detour up the Eastern coast of Africa to little place we like to call... Djibouti.  The original design was to head from Mauritius to Tanzania, but our quest to find a Tanzanian restaurant went awry.  It did, however, lead us to a fantastic place in South Minneapolis called the Goda Cafe. 

Sambusa and Soup

The Goda Cafe specializes in Djiboutian, Somlian, and... American cuisine.  Upon entering the restaurant, we were greeted by a friendly man named Musa who said we could pick any table we wanted.  Seconds after we were seated, Musa brought over two bowls of soup, and two bottles of water.  Before he could take our order, we told him that we were on a mission to find some Djiboutian food and wanted his recommendation on what would make our experience most complete.  His eyes became watery and a huge smile broke out on his face.  He told us that was the best thing we could have asked him, and gave us a slew of options for what amounted to a delicious three course meal, complete with bottled Cokes and Chai tea.

Sizzling main course

For an appetizer, he brought out Sambusa, which was a meat and vegetable filled pastry accompanied by a white cucumber cream sauce.  C went so far as to say that the Sambusa was possibly her favorite dish she has had on this expedition thus far.  Next came the main courses.  Christina got chicken on rice, with veggies, a spicy pepper sauce, and... a banana.  Musa highly recommended slicing up the banana and eating it with the rice which was SHOCKINGLY delicious.  He suggested Zack get the beef tips, which came out sizzling in a skillet, surrounded by a plethora of peppers.  According to Musa, in Djibouti this meal would be cooked around an open flame in the middle of a table.  The food would be thrown into a big skillet and each person at the table would take what they wanted.  We did not get to experience this, but the beef tips were still mouth watering... and now we have more motivation to go to Djibouti. 

Trying out bananas and rice

We thought we were done and were in a full recline in our chairs when Musa announced that our meal was far from complete.  He disappeared for a few minutes, then came back with a sampling of small Djiboutian cakes, most of which contained roasted dates.  He also brought out two mugs of Chai tea, at which point the feast concluded.

Cakes and Chai

Musa's enthusiasm for not only the meal, but also for TCGC made tonight's experience complete.  He told us that he's been taking his thirteen year old son to restaurants from different countries in the Twin Cities, and highly recommended that we add a meal at a Tibetan restaurant on to our itinerary.  We would like to highly recommend Goda Cafe to anyone looking to explore Saharan cuisine while staying within the confines of the Twin Cities metro area.

Zack, Musa, and Christin

Djiboutian food brought happiness to our diverse St. Paul/Minneapolis.