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Article: Do you Tango? Bring home the new Latin fusion.(CHEFS OF THE WEST)
- Article from:
- Sunset
- Article date:
- September 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In many restaurants, the term "Latin American" is loosely applied, describing mostly Mexican food with some ropa vieja thrown in for good measure. But in Denver's northwestern highlands, Ulises Santiago and Jose Acevedo of Red Tango are proving that Latin food can have a much wider reach.
Santiago and Acevedo, natives of Mexico and Chile, respectively, met as co-workers during a stint at another Denver restaurant. The two bonded over their shared love of Latin flavors: Santiago cooked in California after leaving Mexico City as a teenager, while Acevedo worked as a wine merchant in Chile before a sideline career as a professional soccer player brought him to ...
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Article: December favorites: recipes from our readers, tested in Sunset's ...
Sunset;
December 1, 2005 ;
700+ words
... ... and chopped 1/4-1/2 teaspoon hot chile flakes, if desired 1. In a 6- to 8-quart ... slightly, 3 to 5 minutes. Add garlic and chile flakes; stir until garlic softens, 1 minute ... and minced 1/4-1/2 teaspoon hot chile flakes 2 carrots (6 to 8 oz. total), peeled ...
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