Word: garc
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Dates: during 2000-2009
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...when it's big enough to fill a plate - about 14 oz. (400 g). But at Veta la Palma, they wait until each fish weighs 2 lb. (1 kg), a process that takes three to four years. The result - as with pata negra pigs - is superior flavor. Chef Dani García, of the Michelin-starred restaurant Calima in Marbella, uses Veta la Palma's fish in one of his signature dishes. "It actually tastes better than most wild sea bass," he says...
...years ago, a leftist source asked what books I'd read to help myself understand the region's manera de pensar, or psyche. I fidgeted and mentioned Octavio Paz's Labyrinth of Solitude. He shrugged. José Martí's Our America? Eh. How about everything by Gabriel García Márquez? (Although I had to admit that was to impress women.) He shook his head and handed me Eduardo Galeano's The Open Veins of Latin America - the same book Venezuelan President Hugo Chávez made a show of giving Barack Obama on Saturday before Obama...
...just off of the grand, European-style Plaza Bolivar. Not so long ago, this was a frequent battleground between FARC guerrillas and Colombian security forces - but thanks to effective security measures, the violence has given way to new hotels, cafés and galleries, including the Centro Cultural Gabriel García Márquez, www.fce.com.co, a Modernist library and exhibition space named after the country's literary giant. (See pictures of the FARC guerrillas...
...Though this port city is overtly Caribbean, what draws people to it is its colonial Spanish soul, best captured perhaps in the novels of Gabriel García Márquez, its most famous resident. If you had any illusions that García Márquez's cilantro-spun stories were fictional, a few days in Cartagena will change your mind. One baby-faced cabdriver, looking as if he had just stepped off the pages of One Hundred Years of Solitude, speaks of his 18 children and 30 grandchildren, many named some iteration of José. Characters like these...
...chill out. "If we keep seeing science and cooking as two Martians coming at each other with test tubes, we all lose," he argued. "We have to normalize the relationship between them." A few hours later, as Elena Arzak demonstrated sauces that change color on the plate, and Dani García used liquid nitrogen to create a life-like tomato out of pureed vegetables, a handful of chefs continued to do just that...