One of Costa Rica's many beach-side sodas, shaded from the hot coastal sun by an umbrella of tall trees.
Yesterday I talked a little bit about Costa Rica's plato tipical, casado - and more specifically, rice and beans. Now, when you're producing rice and beans in such quantities as to make it the central aspect of a plate, you're bound to have some leftovers. Like cold pizza or breakfast burritos, Costa Ricans adapt these heaps of leftovers into gallo pinto: a saute of black beans and rice alon
Ever since Iron Chef Masaharu Morimoto unveiled his latest restaurant, Morimoto, in Boca Raton Resort & Club, Short Order has been dying to go. I mean, the man is an Iron Chef, both on the original Japanese program and the new Food Network creation, Iron Chef America, and this restaurant, a simple sushi bar focusing on painstaking, time-honored Japanese preparation, is his first in South Florida. However, the only snag in our dinner plans was this: the Boca Resort, in which Morimoto is locat
I haven't been more frightened to eat something as I was this week. Food critic and resident sadist John Linn walked up to my desk holding what looked like a glass trophy filled with long green peppers. He asked if I liked spicy foods and I replied that I did. As soon as the words came out of my mouth, I regretted saying them. Sure I'll pour Tabasco sauce on my eggs in the morning and order hot wings at bars during football seasons, but I never venture into the extra hot wings and I'm routine
