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By Richard Gorelick and The Baltimore Sun | August 16, 2012
Paladar Latin Kitchen & Rum Bar will celebrate its fifth anniversary on Aug. 23 with parties at its Cleveland and Annapolis locations. There will be free guacamole for everybody -- one serving for every two customers -- half-off mojitos and free branded rum snifters with rum orders, neat and on the rocks, while supplies last. It all started in Cleveland five years ago. In 2010, the second Paladar opened in Annapolis. And Paladars three and four will be opening within the next eight months in Hallandale Beach, Fla. and North Bethesda.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 1, 2014
Barcocina will open Friday in an impressively renovated space in the Brown's Wharf complex. The team behind Barcocina, who also operate the neighboring Bond Street Social, have focused their top-to-bottom renovation efforts on reorienting the interior toward the harbor, something that the space's former tenants -- most recently Shuckers, which closed last summer -- did not do. The most notable improvement is the installation of garage-style doors...
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FEATURES
By Fort Lauderdale Sun-Sentinel | May 8, 1991
Have a favorite avocado recipe -- besides guacamole? You could win up to $5,000 in McCall's California Recipe Contest.Recipes may be submitted in the following categories: appetizer, salad, main course, side dish, dessert or sandwich -- anything but guacamole -- and must use California avocados. Dishes will be judged on originality, taste, appearance, ease of preparation, general appeal and creativity.Last year's grand-prize winner was Salad with Fluffy Avocado Dressing, a dish that combines asparagus, pears, green beans and avocados topped with a Dijon dressing.
NEWS
By Donna Ellis | November 18, 2013
Restaurateur Julio Soto will soon launch a third Howard County eatery -- each of which shows off just how yummy “authentic” Mexican cuisine can be. The third, opening at Turf Valley Towne Square in Ellicott City, will be the (twin) sister restaurant of a place called Xitomate Cocina Mexicana & Tequila Bar, which opened in January 2013 in Columbia. And that year-old cucina is a younger cousin of Azul 17 on Snowden River Parkway, in Columbia, which is more a special-occasion type place than its younger relatives.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | January 23, 2000
With two peak seasons a year -- January and June through August -- avocados offer twice as many chances for fans to enjoy guacamole, served in Mexican cuisine as a salad or side dish, or as a garnish for tacos, burritos, enchiladas or fajitas. Don't attempt to make authentic Mexican guacamole without fully ripe avocados. If they're still firm when you buy them, put them with a ripe apple or banana into a plastic bag, twist it closed, and leave in a warm place for two or three days. The avocados are ready for mashing when they feel butter-soft but not mushy.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | June 29, 2012
Poncho N Pepe's is a party place. Even on a Wednesday evening, the bar is packed and tables are filled, often with large, laughing groups. Everybody, from the hostess to the waiter, is friendly. It's bright, festive, and most of all, fun. The Crofton restaurant opened in April in the space that housed Jasper's for more than two decades. Land and Sea Group, which owns Poncho N Pepe's along with several other area restaurants (including Buddy's on Main Street in Annapolis and Yellowfin Steak & Fish House)
NEWS
By Kate Shatzkin | May 2, 2007
avocado.org This site from the California Avocado Commission has ideas for Cinco de Mayo entertaining, including a "Guacamole Central" page with plenty of recipes for the holiday's ubiquitous dip. Kate Shatzkin
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | May 3, 2006
Mari Luna Mexican Grill Lista's Southwestern Grill 2412 Mountain Road, Pasadena -- 410-437-8999 Hours --4 p.m.-10 p.m. Mondays-Saturdays In and out in --6 minutes At $9.35, this was the most expensive order, but it had more chips and twice as much guacamole as Blue Agave's version. The guacamole was smooth and on the thicker side, but could have used a little more punch. Know of a good carryout place? Write to sam.sessa@baltsun.com.
FEATURES
By BRITTANY BAUHAUS | November 12, 2005
What it is -- A subscription-based club that sends avocado to your home every month. How it works -- Sign up for either 4- or 6-pound avocado box subscriptions for three, six, eight or 12 months. Each month, the club will ship an avocado box to your door. The packages include six-to-eight avocados, a recipe booklet, ripening instructions and optional gift card. What it costs -- $69.95-$245.95. Optional accessories -- Items available without subscription such as the guacamole party kit, avocado picnic pack, guacamole masher, avocado slicer, serving bowl, avocado oils and various holiday packages.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | March 7, 2013
Willow manages to be a lot of things all at once. The Fells Point restaurant, opened in July by the team behind RYE and Stuggy's, shares its name with the graceful weeping willow tree. With gray walls, hanging lanterns and gauzy curtains, Willow's interior is in sync with the moody look of its namesake. The space - like the staff - is casual but stylish. Willow's menu, on the other hand, is full of fresh takes on Tex-Mex and bar-friendly pizzas and burgers. Flavors occasionally veer into sophisticated territory, but overall, the food is straightforward, fun and approachable.
FEATURES
By Kit Waskom Pollard,
For The Baltimore Sun
| May 28, 2013
Nikki McGowan is no stranger to half-pints in the kitchen. The Howard County chef teaches kid-centric cooking classes in schools all over the region, making her a perfect fit to help us kick off Maryland Family's brand new Kids' Cooking Club. Each week during June, check the Maryland Family website for a new kid-friendly recipe designed by a local chef. Make the recipes with your child, and tell us about it (see the next page for how to join). Once you've completed all four, we'll mail your budding chef a congratulatory certificate.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | March 7, 2013
Willow manages to be a lot of things all at once. The Fells Point restaurant, opened in July by the team behind RYE and Stuggy's, shares its name with the graceful weeping willow tree. With gray walls, hanging lanterns and gauzy curtains, Willow's interior is in sync with the moody look of its namesake. The space - like the staff - is casual but stylish. Willow's menu, on the other hand, is full of fresh takes on Tex-Mex and bar-friendly pizzas and burgers. Flavors occasionally veer into sophisticated territory, but overall, the food is straightforward, fun and approachable.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 16, 2012
Paladar Latin Kitchen & Rum Bar will celebrate its fifth anniversary on Aug. 23 with parties at its Cleveland and Annapolis locations. There will be free guacamole for everybody -- one serving for every two customers -- half-off mojitos and free branded rum snifters with rum orders, neat and on the rocks, while supplies last. It all started in Cleveland five years ago. In 2010, the second Paladar opened in Annapolis. And Paladars three and four will be opening within the next eight months in Hallandale Beach, Fla. and North Bethesda.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | June 29, 2012
Poncho N Pepe's is a party place. Even on a Wednesday evening, the bar is packed and tables are filled, often with large, laughing groups. Everybody, from the hostess to the waiter, is friendly. It's bright, festive, and most of all, fun. The Crofton restaurant opened in April in the space that housed Jasper's for more than two decades. Land and Sea Group, which owns Poncho N Pepe's along with several other area restaurants (including Buddy's on Main Street in Annapolis and Yellowfin Steak & Fish House)
ENTERTAINMENT
By Jasmine Wiggins | May 3, 2011
This is the kind of salsa I’m used to having at home in Arizona. It uses fresh ingredients and none of it’s pureed or cooked. I used to get into arguments with my Texas boyfriend about what made the perfect salsa. (He would secretly cook and puree my salsa when I wasn’t around.) Well, I think my  version is better than his. Of course.   Salsa Fresca About 1lb fresh tomatoes 1/4 C cilantro 1/4 C red onion 1 medium jalapeno (remove the seeds or start with half if you like milder salsa)
ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | May 1, 2011
Parkton's many charms include gentle hills, the Gunpowder River, and the NCR trail. On the other hand, it's not an easy reach for distant diners with only an hour to spare. With light traffic, you might be able to pull off a round trip, with 30 or so minutes to spare for actual lunch. What kind of motivation would you need to risk going overtime? Soup 'R Natural may have your answer. 12:29 The restaurant's name encompasses three passions. First, the chef/owner, Nell Heneghan, considers herself foremost a soupmaker; second, she and her husband, Dan, strive to use sustainable, natural, local ingredients; third, it proclaims a faith evident in easily overlooked Bible verses affixed to the lower edges of the dining room tables.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 1, 2014
Barcocina will open Friday in an impressively renovated space in the Brown's Wharf complex. The team behind Barcocina, who also operate the neighboring Bond Street Social, have focused their top-to-bottom renovation efforts on reorienting the interior toward the harbor, something that the space's former tenants -- most recently Shuckers, which closed last summer -- did not do. The most notable improvement is the installation of garage-style doors...
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 25, 2011
Paladar Latin Kitchen & Rum Bar opened late last summer, just across from Gordon Biersch, in the Annapolis Towne Centre in Parole. We came to Paladar on a weekend, and every inch of its 7,000 square feet was humming. It has the looks of a long-running hit. This is the second Paladar — the first was opened just outside Cleveland in 2007 by Marty and Andy Himmel, a father-and-son team of restaurant developers, along with a longtime colleague, Ean Carroll, who has now moved to Annapolis to be the general manager of this location.
ENTERTAINMENT
By Karen Nitkin, Special to The Baltimore Sun | August 19, 2010
Hank's Tavern & Eats is the fun beer-drinking cousin in the Chef Geoff family of restaurants, a group of white-tablecloth establishments in D.C. and northern Virginia. It opened in 2008 in University Town Center, one of those walkable developments that combine residences, movie theaters, retail shops and restaurants without feeling like a movie-set Main Street. A large bar dominates the cavernous space, and plenty of televisions along the walls are tuned in to sporting events, but Hank's isn't one of those sports bars serving nothing but gloppy dips and deep-fried everything.
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