Caldo De Piedra — Oaxaca Restaurant Review
December 26, 2009 by admin
Filed under Restaurant Reviews
Alvin Starkman asked:
Alvin Starkman M.A., LL.B.
Campesinos working the land or tending flocks in the river valleys and hills of the Sierra Norte would stop, fish for trout, or perhaps gather lobster-like langostinos after the first rains in May, and then cook their bounty in an unusual way. They would place their catch in a half-gourd filled with river water and freshly picked aromatic herbs, heat rocks from the banks to red-hot, then place them in the bowl and watch their meal quickly poach in a boiling broth.
Caldo de Piedra, located a few minutes outside of Oaxaca on the highway leading to Santa María el Tule, ceremoniously replicates the age-old custom before your eyes. The restaurant is a large, simple palapa with an open kitchen. The menu is effectively non-existent since all that is served are generously filled quesadillas and similar appetizers, your choice of three soups (the caldos), and non-alcoholic beverages.
The owners boast that this traditional meal preparation dates to pre-Hispanic times, and was practiced in their home village, San Felipe Usila, in the district of Tuxtepec.
Service is uncharacteristically fast. Waitresses are eager to attend to orders, and more importantly answer all queries about your comida’s preparation, so be sure to ask to go over to the two kitchen areas to bear witness to the procedural pomp. On the one side are women working over metate (grinding stone) and comal (large round clay “stove-top” used for cooking over an open flame), hand-making tortillas for filling with your choice of quesillo (the famed Oaxacan string cheese), mushrooms, squash blossoms and more. On the other side unfolds the curious convention. A substantial helping of your choice of raw, medium sized shrimp, red snapper, or a combination of the two is placed in a jícara (the half gourd) with a selection of chiles, onion and leafy herbs including requisite cilantro. A blender off to the side is used to prepare a tomato-based liquid which is then poured into each vessel. With the aid of a large wooden tong, a couple of baseball sized river stones are plucked from a flaming fire pit, gingerly placed in each gourd, and voilá, your meal starts to boil. Rocks are added a second time, following which each comida-in-a-pot is brought to the table.
Flavors remain distinctly discernable to the extreme, given that fresh ingredients are combined on the spot. The chef/proprietor is in complete control of process so as to assure the proper degree of doneness (with only one cooking method and a choice of only three main dishes, it’s pretty well guaranteed). It’s low-fat protein, herbs, vegetable and tortilla, yielding ideal fare for the diet and health conscious, in a region of the state noted for pretty well the opposite … and they even serve coca light (diet coke). It’s all so simple, making the experience gastronomically rewarding, while at the same time awe inspiring.
NOTES:
Open daily, noon to 7 pm.
Price with beverage and shared appetizers, 125 pesos pp.
Alvin Starkman M.A., LL.B.
Campesinos working the land or tending flocks in the river valleys and hills of the Sierra Norte would stop, fish for trout, or perhaps gather lobster-like langostinos after the first rains in May, and then cook their bounty in an unusual way. They would place their catch in a half-gourd filled with river water and freshly picked aromatic herbs, heat rocks from the banks to red-hot, then place them in the bowl and watch their meal quickly poach in a boiling broth.
Caldo de Piedra, located a few minutes outside of Oaxaca on the highway leading to Santa María el Tule, ceremoniously replicates the age-old custom before your eyes. The restaurant is a large, simple palapa with an open kitchen. The menu is effectively non-existent since all that is served are generously filled quesadillas and similar appetizers, your choice of three soups (the caldos), and non-alcoholic beverages.
The owners boast that this traditional meal preparation dates to pre-Hispanic times, and was practiced in their home village, San Felipe Usila, in the district of Tuxtepec.
Service is uncharacteristically fast. Waitresses are eager to attend to orders, and more importantly answer all queries about your comida’s preparation, so be sure to ask to go over to the two kitchen areas to bear witness to the procedural pomp. On the one side are women working over metate (grinding stone) and comal (large round clay “stove-top” used for cooking over an open flame), hand-making tortillas for filling with your choice of quesillo (the famed Oaxacan string cheese), mushrooms, squash blossoms and more. On the other side unfolds the curious convention. A substantial helping of your choice of raw, medium sized shrimp, red snapper, or a combination of the two is placed in a jícara (the half gourd) with a selection of chiles, onion and leafy herbs including requisite cilantro. A blender off to the side is used to prepare a tomato-based liquid which is then poured into each vessel. With the aid of a large wooden tong, a couple of baseball sized river stones are plucked from a flaming fire pit, gingerly placed in each gourd, and voilá, your meal starts to boil. Rocks are added a second time, following which each comida-in-a-pot is brought to the table.
Flavors remain distinctly discernable to the extreme, given that fresh ingredients are combined on the spot. The chef/proprietor is in complete control of process so as to assure the proper degree of doneness (with only one cooking method and a choice of only three main dishes, it’s pretty well guaranteed). It’s low-fat protein, herbs, vegetable and tortilla, yielding ideal fare for the diet and health conscious, in a region of the state noted for pretty well the opposite … and they even serve coca light (diet coke). It’s all so simple, making the experience gastronomically rewarding, while at the same time awe inspiring.
NOTES:
Open daily, noon to 7 pm.
Price with beverage and shared appetizers, 125 pesos pp.
12 World Class Restaurants to Visit in 2008
December 4, 2009 by admin
Filed under Food And Beverage
Timothy Rudon asked:
Food has through history played a role in the way the world functions. Kings and Emperors used to pride themselves on their kitchens and exotic food made by the world’s best chefs had the same value as treasures.
A glance into the two volume compilation “The Cambridge World History of Food” shows how mankind developed exotic tastes how spices were traded like gold, and more. The volumes are standard references world –wide for social scientists, economists, nutritionists, and gourmets. A website www.foodtimeline.org/ has a wonderful time line of food which shows that fish, egges, and mushrooms were eaten as early as before 17,000 BCE and that bread, beer, and soup was in the diet as far back as 10000 BCE.
The modern world too runs on its stomach and world wide restaurants compete to gain the status of “best restaurant.” If a restaurant is listed by S Pellegrino in its list of “ the world’s 50 Best Restaurants,” then its like wining an honor and prize. The list each year is complied by Nespresso World’s 50 Best Academy consisting of food writers, critics, publishers, and commentators from all over the world.
So if you are a gourmet and world traveler here are a few restaurants you may wish to try the 2007 list included:
1. El Bulli in Spain chosen as the World’s Best Restaurant in Europe.
2. The Fat Duck in UK which was the Chefs Choice.
3. Pierre Gagnaire in France.
4. The French Laundry in the US adjudged the Best in the Americas.
5. Tetsuya’s in Australia adjudged the best in Australasia.
6. Bras in France.
7. Mugaritz in Spain.
8. Le Louis XV in Monaco.
9. Per Se in the US.
10. Arzak in Spain.
11. El Celler deCan Roca in Spain.
12. Gamero Rosso in Italy.
It’s all about quality reaching new heights. Detailed information on the best restaurants in the world and past lists can be viewed at www.theworlds50best.com/index.html . Chefs and food critics and aficionados from all over the world congregate to London for the awards functions each year. In a global world more and more people are expanding their minds and trying out the cuisine of other cultures and nations.
The World Wide Web is replete with information on cuisine, cooking, wine, and dining choices and trends. So if you want to be trendy and know how to eat what, which wine to select, and more then open your mind to new experiences and educate yourself in every direction using the knowledge highway the internet has become.
Food has through history played a role in the way the world functions. Kings and Emperors used to pride themselves on their kitchens and exotic food made by the world’s best chefs had the same value as treasures.
A glance into the two volume compilation “The Cambridge World History of Food” shows how mankind developed exotic tastes how spices were traded like gold, and more. The volumes are standard references world –wide for social scientists, economists, nutritionists, and gourmets. A website www.foodtimeline.org/ has a wonderful time line of food which shows that fish, egges, and mushrooms were eaten as early as before 17,000 BCE and that bread, beer, and soup was in the diet as far back as 10000 BCE.
The modern world too runs on its stomach and world wide restaurants compete to gain the status of “best restaurant.” If a restaurant is listed by S Pellegrino in its list of “ the world’s 50 Best Restaurants,” then its like wining an honor and prize. The list each year is complied by Nespresso World’s 50 Best Academy consisting of food writers, critics, publishers, and commentators from all over the world.
So if you are a gourmet and world traveler here are a few restaurants you may wish to try the 2007 list included:
1. El Bulli in Spain chosen as the World’s Best Restaurant in Europe.
2. The Fat Duck in UK which was the Chefs Choice.
3. Pierre Gagnaire in France.
4. The French Laundry in the US adjudged the Best in the Americas.
5. Tetsuya’s in Australia adjudged the best in Australasia.
6. Bras in France.
7. Mugaritz in Spain.
8. Le Louis XV in Monaco.
9. Per Se in the US.
10. Arzak in Spain.
11. El Celler deCan Roca in Spain.
12. Gamero Rosso in Italy.
It’s all about quality reaching new heights. Detailed information on the best restaurants in the world and past lists can be viewed at www.theworlds50best.com/index.html . Chefs and food critics and aficionados from all over the world congregate to London for the awards functions each year. In a global world more and more people are expanding their minds and trying out the cuisine of other cultures and nations.
The World Wide Web is replete with information on cuisine, cooking, wine, and dining choices and trends. So if you want to be trendy and know how to eat what, which wine to select, and more then open your mind to new experiences and educate yourself in every direction using the knowledge highway the internet has become.
Restaurant Service & Waiter Training Tips
November 25, 2009 by admin
Filed under Management
Richard Saporito asked:
Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, “how the dining room runs” which includes all of the service tools provided (or to be provided) by the management.
These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.
There are two main aspects to the Restaurant Service Consulting field:
1) On-site Restaurant Dining Service Operations Evaluation and Review
2) Waiter Training
After the dining room service system is organized properly, the waitstaff is now ready to be trained. The big mistake is to train the waitstaff without having understandable and coordinated systems in place.
If there are flaws in the service system, then even the most highly trained and experienced waitstaff will make errors translating into unnecessary headaches and lost revenue. It is plain common sense to train a staff according to that particular restaurant’s procedures otherwise the balance and consistency of customer service will be thrown off.
At times, in my restaurant consulting experiences, I find that owners/operators can be very hesitant to let an outsider do the initial restaurant evaluation prior to waiter training for a score of reasons such as fear of embarrassment, dealing with egos being stepped on during the process, not wanting anyone to be very close to operations etc.
In truth, a restaurant and its dining room service cannot progress over time without experienced, objective, constructive criticism — whether it comes from the outside or within.
Restaurant service system flaws can continue on for years without being corrected
costing time, money, and headaches. And just the same, waiter service technique flaws can go on for years as well.
Sometimes, it’s not necessarily deep rooted flaws, but just a better, faster, more organized and streamlined way of going about procedures — no matter how small the solutions may seem to be. Time is money when it comes to the repetitive nature of dining room service and there are no two ways about it.
To improve restaurant performance, you need to know what areas are in need of improvement. The Restaurant Manager should ask for feedback from experienced staff and repeat customers as well.
Once you know what you are doing right and what needs work, you can develop systems and documentation to improve your establishment.
Many times, it’s simply a matter of confusion as the “left hand” doesn’t seem to know what the “right hand” is doing (or why). You’ll find that clear communication between all staff members and management goes a long way in helping you achieve your restaurant performance goals.
Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, “how the dining room runs” which includes all of the service tools provided (or to be provided) by the management.
These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.
There are two main aspects to the Restaurant Service Consulting field:
1) On-site Restaurant Dining Service Operations Evaluation and Review
2) Waiter Training
After the dining room service system is organized properly, the waitstaff is now ready to be trained. The big mistake is to train the waitstaff without having understandable and coordinated systems in place.
If there are flaws in the service system, then even the most highly trained and experienced waitstaff will make errors translating into unnecessary headaches and lost revenue. It is plain common sense to train a staff according to that particular restaurant’s procedures otherwise the balance and consistency of customer service will be thrown off.
At times, in my restaurant consulting experiences, I find that owners/operators can be very hesitant to let an outsider do the initial restaurant evaluation prior to waiter training for a score of reasons such as fear of embarrassment, dealing with egos being stepped on during the process, not wanting anyone to be very close to operations etc.
In truth, a restaurant and its dining room service cannot progress over time without experienced, objective, constructive criticism — whether it comes from the outside or within.
Restaurant service system flaws can continue on for years without being corrected
costing time, money, and headaches. And just the same, waiter service technique flaws can go on for years as well.
Sometimes, it’s not necessarily deep rooted flaws, but just a better, faster, more organized and streamlined way of going about procedures — no matter how small the solutions may seem to be. Time is money when it comes to the repetitive nature of dining room service and there are no two ways about it.
To improve restaurant performance, you need to know what areas are in need of improvement. The Restaurant Manager should ask for feedback from experienced staff and repeat customers as well.
Once you know what you are doing right and what needs work, you can develop systems and documentation to improve your establishment.
Many times, it’s simply a matter of confusion as the “left hand” doesn’t seem to know what the “right hand” is doing (or why). You’ll find that clear communication between all staff members and management goes a long way in helping you achieve your restaurant performance goals.
How to Pick a New Restaurant
Andrew Cho asked:
Trying a new restaurant is one of my favorite things to do. Many people I know, however, stick with the same places because of the familiarity factor and they think finding a new restaurant is a daunting task.
With so many choices, where do you start? Here are a few tips to help you expand your dining choices.
1. If you’re starting a restaurant search from scratch, the best way to start is to pick a kind of restaurant. Are you in the mood for pizza, Greek, Chinese, pasta, or tapas? Once you pick this decision, it’s all downhill from here.
2. Use a restaurant review site (Yelp.com, CitySearch.com, Fodors.com, and Zagat.com). These sites will list restaurants by type and offer user reviews to help make your decision.
3. Narrow the search results to account for your price range and location. Review the choices given and pick a restaurant that you think you would enjoy. If you are having a hard time narrowing down your choice to just one place, the best thing to do is just choose once and try the other choices next time!
Notes:
• You can still find some great restaurants even on a budget. Some of my best dining experiences has been at a self-serve restaurant spending $6.50 on a meal.
• Try something new! That’s the whole point of trying a new restaurant. Don’t always order the same menu item at different restaurants. Ask the server what their most popular dishes are.
• If you drink wine, ask for wine recommendations to ensure a great pairing.
Trying a new restaurant is one of my favorite things to do. Many people I know, however, stick with the same places because of the familiarity factor and they think finding a new restaurant is a daunting task.
With so many choices, where do you start? Here are a few tips to help you expand your dining choices.
1. If you’re starting a restaurant search from scratch, the best way to start is to pick a kind of restaurant. Are you in the mood for pizza, Greek, Chinese, pasta, or tapas? Once you pick this decision, it’s all downhill from here.
2. Use a restaurant review site (Yelp.com, CitySearch.com, Fodors.com, and Zagat.com). These sites will list restaurants by type and offer user reviews to help make your decision.
3. Narrow the search results to account for your price range and location. Review the choices given and pick a restaurant that you think you would enjoy. If you are having a hard time narrowing down your choice to just one place, the best thing to do is just choose once and try the other choices next time!
Notes:
• You can still find some great restaurants even on a budget. Some of my best dining experiences has been at a self-serve restaurant spending $6.50 on a meal.
• Try something new! That’s the whole point of trying a new restaurant. Don’t always order the same menu item at different restaurants. Ask the server what their most popular dishes are.
• If you drink wine, ask for wine recommendations to ensure a great pairing.
