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.
Saturday, February 18, 2012
Thursday, November 17, 2011
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.
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.
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.
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.
Chips and Salsa! |
Spanish soap opera |
Aji de gallina |
Lomo Saltado |
Peruvian food brought happiness to our St. Paul/Minneapolis.
Saturday, November 5, 2011
Episode X: Chile
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Christina construction the dough |
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Stirring up the seafood, onions and chili sauce |
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The filling nearing completion |
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Filling the dough |
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The finished product |
Chilean empanadas brought happiness to our St. Paul/Minneapolis.
Episode IX: Brazil
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The Wall of Wine |
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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.
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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.
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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.
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(From left) Margaret, Brazilian server, Christina, Brazilian server, and Zack |
Brazilian BBQ brought happiness to our St. Paul/Minneapolis.
Thursday, October 20, 2011
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.
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.
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 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.
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 |
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.
Saturday, October 1, 2011
Episode VII: Ghana
Palm butter and rice |
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Christina tackling the fish |
Zack eating the palm butter |
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 |
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.
Tuesday, September 27, 2011
Episode VI: Djibouti
The menu |
Sambusa and Soup |
Sizzling main course |
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 |
Zack, Musa, and Christin |
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