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By L'Oreal Thompson | August 27, 2012
Now, after you've finished a margarita and an enchilada at Azul 17 in Columbia, you can strap on your dancing shoes and stay for salsa lessons. On Thursday and Saturday nights, the dining room at this sophisticated restaurant-lounge is transformed into a dance studio. Last year salsa lessons at Azul 17 were offered the first Saturday each month. But this year the frequency has been upped to twice a week. “People love it and enjoy it,” says general manager Carlos Oseguera. Beginner, intermediate and advanced lessons are offered for $5 each on Thursday nights at 8, 9 and 10, respectively; however, complimentary lessons for all levels are offered Saturday nights at 10. “The Saturday class is more casual.
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ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | September 15, 2014
With new Peruvian joints popping up just about every other week (or so it seems), the flavors of Latin and South America are all the rage. But just because they're trendy doesn't mean the cuisines of Latin countries are new to the Baltimore food scene. Tucked into an unremarkable strip mall in Woodlawn, Salsa Grill has been quietly and successfully cranking out quality Latin American food for more than two decades. Scene & Decor From the outside, Salsa Grill looks just like one more storefront in an average shopping center.
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SPORTS
By Jon Meoli and The Baltimore Sun | June 20, 2014
Are you an Orioles fan? What about an Orioles fan who enjoys team-related salsa with your chips? Or are you part of the even smaller subset that prefers to buy your team-related salsa in person, as opposed to over the scary Internet? Diehard player-affiliated salsa aficionados, your day has come. Orioles third baseman Manny Machado will be formally unveiling his Machado's Salsa brand on Tuesday afternoon at 12:45 p.m. at the Pikesville Giant, located at 3757 Old Court Road - the rare election day media event that will be worth attending, I'm sure.
SPORTS
By Cody Goodwin and The Baltimore Sun | June 24, 2014
Orioles third baseman Manny Machado grew up eating chips and salsa. He enjoys the delicious combination at family gatherings, tailgate parties and just when he wants a snack during his off days. Tuesday afternoon, Machado unveiled his own line of “Machado's Salsa,” which is being sold exclusively at Giant grocery stores in the area, as well as online at PLBsports.com. Machado's Salsa comes in both medium and mild flavors. “I'm very humbled by this, for salsa,” Machado said, amid some laughter, at the unveiling event held at the Pikesville Giant.
SPORTS
By Cody Goodwin and The Baltimore Sun | June 24, 2014
Orioles third baseman Manny Machado grew up eating chips and salsa. He enjoys the delicious combination at family gatherings, tailgate parties and just when he wants a snack during his off days. Tuesday afternoon, Machado unveiled his own line of “Machado's Salsa,” which is being sold exclusively at Giant grocery stores in the area, as well as online at PLBsports.com. Machado's Salsa comes in both medium and mild flavors. “I'm very humbled by this, for salsa,” Machado said, amid some laughter, at the unveiling event held at the Pikesville Giant.
ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | July 3, 2011
The busy Ellicott City intersection of highways 29 and 40 has its fair share of decent restaurants. They are attracted, no doubt, by the daily influx of shoppers and a healthy customer base in the surrounding residential areas. And it's not a bad stop if you need a rest from chain restaurants. Across St. John's Lane from the Mars supermarket, Mi Casa has a tucked-away feel, probably because it doesn't front hyperactive Route 40. It's part of a relatively tiny strip of shops that includes a pizza place and, around the corner, a paint-your-own-pottery/coffee shop.
FEATURES
By Mary Carroll and Mary Carroll,Los Angeles Times Syndicate | August 2, 1995
Salsa has become a big seller; it's growing more popular than America's other favorite condiment, ketchup. A summer staple in our house, homemade salsa is easy to make and very low in fat. We baste salsas on grilled foods, serve them alongside entrees or with dipping vegetables or stir spoonfuls into summer soups. Extras store well in the freezer for a taste of midsummer in January.I make salsa in August when tomatoes are weighing down the vines at their peak of ripeness. Italian (Roma) or plum tomatoes make the best salsa -- they're meatier and less juicy.
FEATURES
By Mike Dunne and Mike Dunne,McClatchy News Service | December 5, 1993
A year ago it was juice and bread. This year it's salsa. The rise of each fashionable food spawns a busy cottage industry of appliances, provisions, cookbooks.Often, the books are quickie little notions that try to exploit the current food obsession with shallow research, fetching graphics and simple recipes, many of them minor variations on a basic formula.At first glance, Reed Hearon's "Salsa" (Chronicle Books, $12.95) seems to fall into that class. But while slim, bright and simple, "Salsa" has more going for it than a good many cookbooks 10 times its size.
NEWS
By Joe Graedon and Teresa Graedon and Joe Graedon and Teresa Graedon,Special to the Sun; King Features Syndicate | March 10, 2002
Q. I have rosacea, a skin condition that gives me a red nose and cheeks. My dermatologist says it can only be treated by taking tetracycline, which upsets my stomach. After a few weeks on the antibiotic, the rosacea gets better. But when I stop the drug, the redness comes back. My neighbor told me he had heard that taking two full tablespoons of salsa daily would control rosacea. I started on salsa a month ago, just as the rosacea was returning. The salsa seems to have held the condition off, since my nose is not red or itching as usual.
FEATURES
By Sean Patrick Norris and Sean Patrick Norris,Sun Reporter | October 8, 2007
WASHINGTON -- It was a packed house Friday night at the Verizon Center, but co-headliners Jennifer Lopez and husband Marc Anthony were definitely playing to differing sensibilities - with Anthony the more energetic, and energizing, of the two. As if shot from a cannon, the horns and multifaceted percussion lay complex salsa rhythms to introduce Anthony, who charmed the screaming crowd as he arose from underneath center stage, enveloped in smoke....
SPORTS
By Jon Meoli and The Baltimore Sun | June 20, 2014
Are you an Orioles fan? What about an Orioles fan who enjoys team-related salsa with your chips? Or are you part of the even smaller subset that prefers to buy your team-related salsa in person, as opposed to over the scary Internet? Diehard player-affiliated salsa aficionados, your day has come. Orioles third baseman Manny Machado will be formally unveiling his Machado's Salsa brand on Tuesday afternoon at 12:45 p.m. at the Pikesville Giant, located at 3757 Old Court Road - the rare election day media event that will be worth attending, I'm sure.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 19, 2014
For atmosphere alone, the new waterfront restaurant Barcocina is worth a visit. But you can't eat atmosphere. And the great news is that the food at Barcocina - pronounced bar-co-SEEN-ah, the name is a portmanteau word combining "bar" and "cocina," Spanish for "kitchen" - is excellent. The chef is Marc Dixon, who won praise for his work at Bistro Blanc in Glenelg, and he has fantastic ideas about how to make casual dining inventive, fun and memorable. The concept is tricky.
NEWS
By Kit Waskom Pollard, For The Baltimore Sun | May 12, 2014
Nearly everybody loves a good Mexican restaurant. A bowl of chips and a dish of spicy, fresh salsa put smiles on even the saddest faces. So it's good to hear that the small, local chain La Tolteca has opened a new outpost. The restaurant on York Road in Cockeysville opened in January, and since Day 1, it has been a hit with the locals. Scene & Decor When we arrived around 6:30 on a Thursday evening, we groaned at the sight of a full parking lot and the crowd at the door. La Tolteca was packed.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | August 7, 2013
Every college town needs at least one decent, inexpensive, fun Mexican food spot. In Towson, El Rodeo might be that place - but it seems to wish it was more. The Allegheny Avenue restaurant, which opened in early 2012, hits the right notes when it keeps things simple, fresh and low-key. It's less successful with attempts to elevate cuisine into gourmet territory. And while the staff's laid-back attitude is okay for a casual spot, the service needs fine-tuning. Drinks The margarita and sangria (both $3 during happy hour, which runs from 3 p.m. to 7 p.m. daily)
ENTERTAINMENT
Steven Eliopoulos and For The Baltimore Sun | June 18, 2013
The girls are excited to be back in Orange County after the wild bachelorette party in Mexico. Lydia is throwing a salsa party and plans on inviting the entire group, but really wants Heather and Alexis to sit down, talk and make up. Heather agrees to have a mature, civil conversation with Alexis only because she appreciates Lydia trying to be the peacemaker. Vicki and Tamra get extremely excited when they see their “Wines by Wives” wine labels for the first time. The two girls talk about the anticipation of Lydia's themed party and Tamra asks why Vicki can't get along with Gretchen.
EXPLORE
By L'Oreal Thompson | August 27, 2012
Now, after you've finished a margarita and an enchilada at Azul 17 in Columbia, you can strap on your dancing shoes and stay for salsa lessons. On Thursday and Saturday nights, the dining room at this sophisticated restaurant-lounge is transformed into a dance studio. Last year salsa lessons at Azul 17 were offered the first Saturday each month. But this year the frequency has been upped to twice a week. “People love it and enjoy it,” says general manager Carlos Oseguera. Beginner, intermediate and advanced lessons are offered for $5 each on Thursday nights at 8, 9 and 10, respectively; however, complimentary lessons for all levels are offered Saturday nights at 10. “The Saturday class is more casual.
NEWS
By Renee Enna | May 14, 2008
Every spring it happens. You think you're ready to venture into salad entrees, but Mother Nature decides otherwise. Because salsa and avocado evoke warm, sunshiny days, their presence in this soup makes up for any lack of swimsuit weather. The soup is so easy that even the most reluctant cook should give it a try. Its main ingredient, and the key to its success, is a jar of salsa. And there's the catch: So much depends on the quality of the salsa, you really need to buy the good stuff.
NEWS
By SANDRA PINCKNEY | August 5, 2007
Ah, the lazy, hazy, crazy days of summer are here, and gardens are overflowing with fresh vegetables. I went all out this year - planting boxes with turnip, mustard and tender greens, bell peppers, jalapenos, eggplant, tomatoes, scallions, onions, cucumbers and squash. Even though I just planted a few of each vegetable, the harvest is already plentiful. What am I going to do with all this stuff? My grandmother knew just what to do. What she did not use for her family or give away, she canned.
ENTERTAINMENT
By Matthew F. Lallo, Special To The Baltimore Sun | June 18, 2012
Tortilleria Sinaloa is a tiny storefront in Fells Point with no tables but eight stools at two counters. That doesn't deter tourists, natives and neighbors from testing their Spanish on the barely bi-lingual but friendly staff while trying to order from the compact menu. And nothing makes me feel more comfortable in a first time visit to a little street joint than having a neat young woman in constant motion wiping counters, stools, equipment and anything else that might need wiping.
EXPLORE
By Donna Ellis | July 28, 2011
One good thing about summertime outdoor cooking is that you don't have to do anything elaborate to chicken, pork, fin fish, shrimp, etc. Season them a little and throw them on grill and have that protein source ready for supper in no time. Which leaves you free to fix a few side dishes, including some salsas (sauce) to enhance the protein without "enhancing" the caloric intake, at least not by much. Our exercise du jour, then, is to prepare salsas using the freshest local herbs, vegetables and fruits from our nearby farmers market or a favorite grocery that features (relatively)
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