Word: cabrera
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...Yankee’s “Gasolina.” The track was produced by Luny Tunes, two beatmakers who honed their hit-making skills while working in Harvard dining halls, before leaving for Puerto Rico in 2001. As Luny and Tunes (Francisco Saldaña and Victor Cabrera, respectively) return to Harvard tomorrow night to host Presencia Latina, Harvard’s Latin American cultural festival, the music they helped to propel into the limelight has taken on an institutional legitimacy few could have anticipated just a few years ago.In many ways, reggaeton is currently at the kind...
While most Harvard students see an undergraduate degree as their road to prestige, Francisco Saldana and Victor Cabrera started elsewhere at the University: working in the Leverett House dining hall. They left Harvard in 2001 for Puerto Rico and have since become the production kings of reggaeton. As Luny Tunes, they have produced a string of hits, including Daddy Yankee’s “Gasolina,” Don Omar’s “Dale Don Dale,” and several remixes of Paris Hilton’s “Stars are Blind...
...experience couldn't have been more delicious. At the end of class, we sat down to a table laid with earthenware plates and colorful napkins. Cabrera distributed shots of mescal, a distilled liquor that is a cousin to tequila. Under her direction, our meal ended up being extraordinary: a mango-jicama salad drizzled with tangy cilantro-garlic vinaigrette, fiery mole paired with Mexican rice and a delicate rose-petal ice cream to cool the palate. The best part? None of us had to do any dishes...
...destinations including Italy, France and Mexico. Within Mexico, the state of Oaxaca is the culinary standout. Celebrated for its complex stews, bold flavors, unusual ingredients and intricate cooking techniques, the area has long attracted gourmets from around the world (the most daring will munch on chapulines?fried grasshoppers). Cabrera began offering lessons after getting repeated requests for recipes from travelers who ate in her family's restaurant, La Olla. But what began seven years ago as an occasional class has turned into a semiweekly event often sold out a month ahead in high season, from December to March. Across town...
...They will see a more intimate side as well. A day of cooking can offer more insight into the local culture than a week's worth of museum visits. Cabrera began our session with a trip to a traditional market?not the main one most tourists visit?where we got to know local produce, taste handmade cheeses, and meet the growers who supplied our ingredients. Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains...