Be Gentle with The Planet ... Go Green

Share the Love On Valentines Day 6

El Paso Culinary e-Zine

Hit By Cupid’s Arrow

you Are What You Eat 18

Editorial 4

Share The Love on Val-entine’s Day 6

Get Energizer 9

Potatoes Take the Cen-ter of th Stage 12

You Are what you Eat 18

Teotihuacan y el Huitla-coche 22

Taste of Art by Rosa Maria Vasquez

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There’s Nothing To Do

In El Paso By Alfred Soto

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Valentines’s Day Deli-ciousness 32

tlc for Valentine care Packages

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a la carte

37The Basil Garden

The Pasty ChefSharp Cookie

La MarSharp CookieSeafood Gally

CONTENT

4 Editorial

Since the beginning of time, Love and food were a part

of life.That is why Dining and Fun is celebrating this month with much fan fare. This is the month where both food and love meet. Since Valentine’s Day, is an important part of this month let’s look at the love side first. Ah.., Amor (love) is a very special emotion that is related to a sense of strong affection and attachment. A leading expert in the topic of Love, divides the experience of love into three partly over-lapping stages: lust, attraction, and attachment. Others see it as, intimacy, commitment, and passion. No matter how you define love it’s personal, and when you get it for the first time, it is wonderful.Valentine’s Day is to Love as water is to rain, you can’t have one without the other. The emotion is so strong that the Greeks had Aphrodite and the Roman’s had their Venus for their goddesses of love. No matter who you are, how old you are or where you come from, you must have expe-rienced love at sometime in your life. Yes, even before you were born, there was a bond between your mother’s love

By Gilbert’Velez

Hit By Cupid’s Arrow

Editorial 5

We decided to make our information available via

the web, so that another tree won’t be dead, we believe in go-ing green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our moth-er earth, because without her, we will have no future vision.

Publisher & Editor Isabel Delgadillo

Assistant EditorGilbert Velez

ContributorsAlfred Soto

Marketing Cecilia Reyes-Vazquez

CPALinda Medlock

Legal AdvisorDavid Kern PC

Taste of Art EditorRosa Maria Vazquez

A Easycomputing LLC915 881 7488

Hit By Cupid’s Arrowand you. Now for the food side… Since Valentine’s Day is a day for the expression of Love, what better way to express your Love with a night on the town. Cooking, dining, take-out, restaurants, drinks, cards, candy, intimacy, kisses, hugs, family, friends, red, hearts, cupids, arrows, secret admirer, flowers and Love are part of the food experience. Most of us take the one we love by the hand and step into a nice restaurant for a candle light dinner, some drinks and whispering to each other how much they love each other. Others, stay home and order in, or bring home take-out food. Others go to the movies and others rent a movie (yes like Casa Blanca, Love Story, Gone With The Wind, Ghost). No matter how you celebrate your day, a good meal can excite your senses for a long night of Love. And remember the Aphro-disiac foods, such as Almonds, Aniseed, Arugula, Asafetida, Asparagus, Avocado, Broccoli Rabe, Chocolate, Carrots, Cof-fee, Fennel, Figs, Garlic, Ginger, Mustard, Nutmeg, Pine Nuts, Vanilla, Wine and Truffles. And you thought I was going to say Oysters, lol. Anyway enjoy your day. The Dining And Fun way.

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I’m glad that Valentine’s Day is on a Sunday this

year. Without the busy week-day morning rush to get ev-erybody off to school and work, we can take a little ex-tra time to sit down together for a special Valentine’s Day breakfast.

These Heavenly Heart-Shaped Pancakes don’t take a lot of time to make, so we can enjoy a warm break-fast and good conversation. Sounds heavenly!

There are plenty of other sim-ple ways you can show your

love all day long:

Dress It Up – Instead of the everyday dishes and place-mats, why not dress up the table with the good stuff? Set a pretty table and sprinkle it with heart-shaped confetti to make the whole family feel special. A candlelit breakfast – why not?

Write Love Notes – Leave little notes around the house that tell your family some of the many reasons you love them. “I love your sense of humor!” “You give the best hugs.” “I’m proud of who

you are.” There are lots of lit-tle things you can say to make a big impact on others.

Create Some Togetherness – Some days are so busy that it’s hard to tell whether you’re coming or going. So set aside some time to do something as a family – play a favorite board or card game; bake some heart-shaped cookies and enjoy them with a movie; go through family scrapbooks and photos. Spending time with each other is a great way to show love and make new memories.

For more delicious ways to

It’s true — the kitchen is the heart of the home. Ever no-tice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Proj-ect Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This col-umn lets me pass along to you some of my best recipes, tips and baking secrets.

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share the love on Valentine’s Day, visit Tollhouse.com.

Heavenly Heart-Shaped Pancakes

Makes 18 pancakes 2 1/2 cups all-purpose flour1 cup (6 ounces) Nestlé Toll House Semi-Sweet Choc-olate Mini Morsels1 tablespoon baking pow-der1/2 teaspoon salt1 3/4 cups milk2 large eggs1/3 cup vegetable oil, plus more for the griddle and cook-ie cutters1/3 cup packed brown sug-ar 3-inch heart-shaped metal cookie cutters (option-al) Powdered sugar

COMBINE flour, morsels, bak-ing powder and salt in large bowl. Combine milk, eggs, oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle into the shape of a heart; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter. (For perfect-ly shaped pancakes, brush in-side of cookie cutters with oil; place on griddle. Pour about 1/4 cup batter into the cookie

cutters and cook until bubbles begin to burst. Remove cook-ie cutters. Turn; continue to cook about 1 minute longer or until golden.) SPRINKLE with powdered sugar before serving.

Nutrition Information per serv-ing: 210 calories; 90 calories from fat; 10g total fat; 3.5g saturated fat; 25mg cholester-ol; 150mg sodium; 27g carbo-hydrate; 1g fiber; 12g sugars; 4g proteinrated fat, 10mg cholesterol,

588mg sodium, 8g total carbo-hydrates, 2g dietary fiber, 4g protein

Jenny Harper is Consumer Test Kitch-en Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

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It can be tough to maintain healthy eating habits and a

hectic schedule. But one little ingredient can add great fla-vor and keep you energized for the busy day ahead.

With seven grams per serving, peanuts have more protein than any other nut. Protein provides long-lasting energy — just what you need to keep going throughout the day. Peanuts and peanut butter contribute more than 30 nutri-ents and phytonutrients and can be part of a balanced diet that promotes good health. In addition, foods low on the glycemic index (GI), such as peanuts, are good choices for people trying to watch their blood sugar. Eating foods with a low GI score (peanuts score a 14) may lead to a slow increase in blood sugar lev-els, causing less insulin to be released all at once, and thus avoiding the sugar “crash.” The National Peanut Board has some tips to show you

how to add energy-boosting USA-grown peanuts to your daily diet.

At home—Involve your children in meal planning and preparation so they can learn about healthy eating habits and good nu-trition. Experiment with kid-friendly recipes, such as Flag-Waving Peanut Butter Cookies and PB&J French “Toastwich,” which can be found at nation-alpeanutboard.org.—Keep a can of peanuts han-dy to munch on while work-ing around the house, reading with your children or watch-ing television.—Make a batch of Munch ’N’ Go Mix — a quick trail mix with dried fruit, peanuts and chocolate — to keep on hand. Put single servings into re-sealable plastic bags and you have a great, on-the-go snack ready all the time.

At work—Ask your place of employ-

ment to provide peanuts as a snack option — they’ll keep your energy up to get more accomplished. —Keep a jar of peanut but-ter and a spoon in your desk drawer for midday cravings. For something new and dif-ferent, try one of the many fla-vored peanut butters on the market.

Eating out—Be on the lookout for the many delicious peanut/peanut butter menu items now avail-able at some of your favorite restaurants in appetizers, sal-ads, entrees and desserts. —More than 1,000 new prod-ucts with peanuts or peanut butter have been created dur-ing the past five years. Have you found a favorite yet?

On the road—Store a pack of peanuts and a jar of peanut butter in the glove box for a crunchy and satisfying treat.

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—Stop by a roadside stand or produce market and buy some homemade roasted or boiled peanuts — you can even make them at home.—Two-ounce peanut butter travel packs from compa-nies such as Sunland and Jif are easy-to-pack, portion-controlled snacks for travel. Try pairing them with freshly sliced fruit and vegetables.

For more delicious ways to get energized, visit national-peanutboard.org.

Dazzling Chocolate Peanut Butter DipMakes 4 servings (each serv-ing = 3 tablespoons dip and 1 cup fruit/veggies)1/3 cup low-fat plain yogurt2 tablespoons chocolate syr-up 1/4 cup creamy peanut butter1 teaspoon chocolate or col-ored sprinkles4 cups fresh fruit and vegeta-

bles cut in “dip-able” shapes (carrots sticks, sliced cu-cumbers, celery sticks, sliced apples and pears.) In a standing mixing bowl, mix yogurt and chocolate syrup on medium speed un-til well blended.In a microwave-safe bowl, microwave the peanut but-ter at 70% power for about 1 minute or until melted; stir half-way through. Pour pea-nut butter into chocolate yo-gurt mixture and mix until smooth.For each serving, spoon 3 tablespoons dip into a small serving cup and sprinkle with sprinkles. Serve with one cup of fresh fruit and/or vegetables.Note: This dip may also be served with pretzels or spread on graham crackers.Nutrients per serving: Calo-ries, 194 (38% from fat); Fat, 9g (saturated 2g, monoun-saturated 4g, polyunsatu-rated 2g); Protein, 6g; Car-bohydrates, 26g; Fiber, 4g; Cholesterol, 2mg; Calcium, 64mg

Munch ’N’ Go MixMakes: 14 servings (1/2 cup per serving)2 cups roasted peanuts2 cups banana chips1 cup chopped mixed dried fruit (apricots, apples, pineapple, papaya)1 cup dried cranberries1 cup candy-coated choco-late pieces Toss all ingredients together.

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Store in an airtight container at room temperature for up to 3 months.Nutrients per serving: Calo-ries, 383 (55% from fat); Car-bohydrates, 39g; Protein, 7g; Fat, 25g; Cholesterol, 2mg; Fiber, 5g; Sodium, 24mg

PeanutBerry SmoothieYield: 2 (8-ounce) servings2 cups low fat vanilla ice cream 1 cup frozen blueberries 2 tablespoons 2% milk 1/4 cup creamy peanut butter2 tablespoons whipped cream (optional)Combine all ingredients in blender; puree until very smooth.Transfer to two glasses and serve.Nutrients per serving: Calo-ries, 431 (47% from fat); Fat, 24g (saturated 8g, monoun-saturated 8g, polyunsatu-rated 5g); Protein, 15g; Car-bohydrates, 45g; Fiber, 4g; Cholesterol, 61mg; Calcium, 152mg

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for a more upscale meal, try Crab-Stuffed Roasted Chicken Breast, which features a rich filling of Four Cheese Mashed Potatoes, crabmeat, fresh ba-sil and shredded Parmesan. Visit www.idahoan.com for more unique recipes and meal ideas.

Roasted Garlic Hali-butPrep Time: 5 minutesCook Time: 15 minutesServings: 4 2 pounds halibut 1 4-ounce package Ida-hoan Roasted Garlic Mashed Potatoes, dry Canola oilSalt and pepper 1 lemon

Cut halibut filet into 4 pieces (8-ounce portions). Lightly salt and pepper.Empty contents of mashed potatoes package on large plate. Coat filets liberally, gen-tly pushing potatoes into filets. In large sauté pan, preheat a generous amount of canola oil, on medium heat.

When oil is hot, gently place the halibut in pan, being care-ful not to splash. Sauté fish until golden brown (approxi-mately 2 to 4 minutes). Turn filets and reduce heat to me-dium-low. Cover pan and let sauté until done (until flaky, or approximately 8 to 12 min-utes). Remove from heat. Add lemon juice to taste and serve.

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There are so many ways to prepare potatoes that it’s

no surprise spuds remain a family favorite. People most often think of potatoes as the ultimate side dish; however, it’s time to move potatoes to the center of the plate! Pre-pared mashed potatoes, such as Idahoan mashed potatoes, can help add a little extra fla-vor, crunch or creaminess to a variety of recipes.

Try crusting ordinary halibut with potato flakes for savory Roasted Garlic Halibut, an easy weeknight meal that can be ready in just 20 minutes. Skip the mayonnaise on these Savory Potato Wraps, a deli-cious departure from tradi-tional sandwich wraps. And,

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Idahoan PizzaPrep Time: 15 minutesCook Time: 30 minutesServings: 2 medium pizzas 2 ounces warm water 1 tablespoon active, dry yeast 1 4-ounce package of dry Idahoan Roasted Garlic Flavored Mashed Potatoes 2 1/4 cups all purpose flour 6 ounces cool water 1 ounce olive oil 1 tablespoon honey 1 6-ounce package of shredded mozzarella cheese 1 to 1 1/2 cups tomato sauceToppings: diced ham, pepperoni, sausage,hamburger, pineap-ple chunks, green pepper, onion, extra cheese.

Stir the yeast into the warm water. Stir until dissolved. Add mashed potatoes and flour.Stir all other remaining ingre-dients into bowl. Knead by hand for approximately 5 min-utes, or until dough is elastic and smooth.Place dough in a mixing bowl sprayed with non-stick spray. Set in a warm area, covered with a towel, and let rise for 1 hour.Punch down dough and divide into two halves. On a lightly floured surface, roll dough out until it is very thin. The shape of the pizza doesn’t really matter — round or square. The idea is for it to be homestyle, not perfect.

Preheat oven to 400°F.Place dough on baking sheet or pizza sheet. Top with de-sired amount of pizza sauce, spreading evenly.Evenly distribute the cheese and your favorite toppings. Bake for 17 to 21 minutes, or until crust edges become light brown.When pizza is done, take out of oven and let rest for 3 min-utes. Slice and serve.

Crab-Stuffed Roasted Chicken BreastPrep Time: 5 minutes Cook Time: 1 hourServings: 8 8 boneless chicken breasts, uncooked 1 10 to 12-ounce bottle prepared Italian salad dressing 1 4-ounce pouch Ida-hoan Four Cheese Mashed Potatoes 1/2 pound crab meat 6 ounces shredded Parmesan cheeseSalt and pepper 2 tablespoons fresh basil, finely chopped

Preheat oven to 350°F.Place chicken breasts in 9 x 13-inch glass baking dish.Pour dressing over chicken and bake for 25 to 30 min-utes. Remove from oven and cool.Cut a slit in middle of chicken breast with sharp knife. Do not cut all the way through.

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Cut a little pocket on either side of slit, again, making sure not to cut all the way through.Prepare potatoes according to package directions. Mix in crab. Salt and pepper to taste. Distribute potato mixture evenly among chicken pock-ets. Sprinkle with cheese.Place in a non-greased baking dish. Bake for 10 to 15 min-utes, or until cheese has com-pletely melted. Remove from oven and garnish with basil.

Serve immediately.

Savory Potato WrapsPrep Time: 5 minutes Cook Time: 5 minutesServings: 4 wraps 1 cup prepared Idahoan Original Mashed Potatoes 4 (9-inch) red pepper or flour tortillas 1/2 pound cooked tur-key breast or ham, thinly sliced (approximately 8 slic-es), or diced into small chunks

1 cup shredded lettuce 1 cup diced red bell pepper or tomatoPrepare potatoes as package directs for 2 servings. Cool potatoes to room temperature.Warm tortillas individually in microwave for 8 to 10 seconds.Spread each tortilla with 1/4 cup mashed potatoes. Top with 2 slices of turkey or ham, 1/4 cup shredded lettuce and red pepper or tomato. Roll up and place seam-side down.

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Are Your Meals 50% Deductible or 100% Deduct-ible?There are several specific rulesto determine if a meal is a le-gitimate business expense. These specific rules include meeting the business purpose requirement and the ordinary-and necessary requirement. In this article, it’s assumed that the meal has met these require-ments and is indeed a business expense.

*General Rule

Meals are generally 50% de-ductible. This means when a business pays for a meal, only 50% of that amount is deducted on the tax return. It’s extremely important to knowthe exceptions to this rule be-cause some meals are 100% deductible!

Meals that are 50% deductible include:

- Meals with clients, customers and vendors.- Meals with employees- Meals with partners, share-holders and directors- Meals during business travel- Meals while attending a busi-ness seminar or convention

**Exception to the Rule (This is a great exception!)

Some meals are 100% deduct-ible! These meals include:

-Meals for the business holiday party or other social event

www.lindamedlockcpa.com

Tax Time... Tax Solutions

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You’ve probably heard the say-

ing, “You are what you eat.” If this is true, you should eat healthy, right? In reality, most people struggle with their taste buds and their conscience on do-ing what’s right.

Most people know they should eat healthy. However, too many believe that healthy food can’t taste great and be filling. These are common misconceptions that lead to poor food decisions. It is absolutely possible to serve wholesome dishes that have great taste and are filling, too. It all starts with choosing foods with the right ingredi-ents.When grocery shopping:1. Read the ingredients list first. If an ingredient is at the top of the list, there is rel-atively more of it. Steer clear of artificial additives, because they’re typically unhealthy. For example, High Fructose Corn Syrup (HFCS), Monoso-dium Glutamate (MSG), Au-tolyzed Yeast Extract (AYE), and Butylated Hydroxytolu-ene (BHT) are all ingredients you want to avoid.2. Review the nutrition facts and note the Daily Value (DV) percentage per serving listed next to each nutrient. Daily Values are the recom-mended amount of nutrients a person should get every day. Limit foods that are high in fat, saturated fat, choles-terol and sodium by looking for a lower percent of DV. In-

stead, choose foods with a higher percent of DV for fiber, vitamins and minerals.3. Visit the frozen food section. Some frozen foods have been frozen at the peak of freshness to protect their nutritional benefits, which means they deliver just as much nutritional value as — or more than — fresh products.When planning a weekly menu, use recipes that make the most of wholesome ingre-dients. These no-fuss recipes start with Contessa Frozen Convenience Meals, letting you serve up fabulous meals that don’t compromise on taste. Serve them as-is, or get creative. Each ready meal can be used as a starting point for a whole new recipe with just a few changes or additional in-gredients. For more recipes and a com-plimentary booklet loaded with tips to make you ingredi-ent-savvy, along with a special guide on how to read a Nutri-tion Facts label, visit Contes-sa.com and request Volume 1 of “Better Ingredients. Better You.”

Stir-Fry Tips—After you cook in a wok, wipe the inner surface with vegetable oil to retard any rust forming.—The keys to delicious stir-frying are high temperature, short cooking time, and small pieces of food.—Many home chefs mistak-enly cook large portions, so the wok steams the food in-stead of frying it. Try using a

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larger wok‚ about 20 inches in diameter. Small woks simply boil food. If your wok is small, cook smaller portions.

Shrimp Stir-Fry Wrap 4 to 6 servings 2 cups rice 1 package Contessa Shrimp Stir-Fry 4 large tortillas 1 cup mild salsa 2 cups Monterey Jack and American cheese, shreddedPrepare rice per instructions on package. Prepare stir-fry per instruc-tions on package. Heat tortillas.

Lay tortillas flat, spoon in 2 tablespoons rice, 1 table-spoon salsa and 1 cup stir-fry. Sprinkle generously with cheese, then wrap. Serve with salsa.

Classic Greek Sandwich 6 servings 1 package Cont-essa Beef Stir-Fry 1/2 cup plain yogurt 3 teaspoons lemon juice 1/4 red onion, sliced 1/2 cucumber, sliced 3/4 cup feta cheese 6 pita bread pock-ets 2 tomatoes, sliced

1 teaspoon dill, chopped Salt PepperPrepare stir-fry per instruc-tions on package, omitting sauce. Set aside.In a small bowl, whisk yogurt and lemon juice. Add salt and pepper to taste.In a separate bowl, combine red onions, cucumber and feta cheese. Season with black pepper and stir.Spread yogurt mixture inside pita bread. Add stir-fry and top with sliced tomatoes. Place desired amount of onion/cucumber mixture over tomatoes. Top with additional yogurt mixture.

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Chinese Chicken Salad 5 to 6 servings 1 package Cont-essa Chicken Stir-Fry 1 head Napa cab-bage, thinly sliced 1/2 cup toasted al-monds, sliced 3 tablespoons sesame seeds 6 scallions, sliced 1/2 cup rice wine vinegar 4 tablespoons sesame oil 2 tablespoons sugar Salt PepperPrepare stir-fry per instruc-tions on package, omitting

sauce. Place in a bowl and refriger-ate 30 minutes, or until cold. Set sauce packet aside. In a large bowl combine cab-bage, almonds, sesame seeds and scallions. Place rice wine vinegar, ses-ame oil, sugar, sauce from packet and salt and pepper, to taste, into a blender. Blend for 15 seconds. Add chilled chicken stir-fry to cabbage and mix in desired amount of dressing. Serve immediately with crispy noodles.

(captions)Shrimp Stir-Fry WrapClassic Greek SandwichChinese Chicken Salad

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Bienvenidos a Cocina IndÌ-gena, mi nombre es Miriam Ceballos y durante este pro-grama aprenderemos mas so-bre la gastronomÌa mexicana y sus costumbres. En la actualidad vivimos con un ritmo de vida tan apresu-rado que muchas veces nonos deten-emos a disfrutar un platillo en donde podamos a preciar sus sabores, histo-ria y colores. En la cocina mexi-cana indigena, un platillo va mas alla de solamente alimentarnos, pues

cada ingrediente tiene una historia detras y una razon de ser, ya sea para un festejo en especial, para aliviar una enfermedad o simplemente para una reunion familiar las cuales en nuestro paÌs suelen ser muy grandes. Lo que buscamos mostrarles a traves de este espacio es la autÈntica cocina indÌgena mexicana que ha pasado de generacion en generacion por medio de una tradicion oral y que podemos encon-trar en los pueblos donde la comida se prepara conser-vando tecnicas y mÈtodos ancestrales que las familias han conservado a traves de los años Debemos dejar de un lado el mito de que nues-tra comida es solamente antojitos fritos, grasosos y pesados, aunque estos for-man parte de nuestra amplia gastronomÌa existen infinidad de guisos y platillos que se

Chef Miriam Ceballos Hel-guera was born in Mexico City. She studied at “Univer-sidad Anahuac del Sur” in a program with Culinary Insti-tute of America (CIA). When she finished her Certificate Program in Culinary Arts she traveled to New York City to take a specialized course. She also traveled to Bangkok, Thailand, to take a course in asian cuisine at In-ternational Culinary Institute Suan Dusit.

Chef Miriam has taken vari-ous courses with the known Chef Yuri de Gortari and the Historian Edmundo Esca-milla, who specialize in Mexican gas-tronomy from prehispanic, colonial and contemporary times. She has been part of Escamilla’s team for a few years, with whom she’s worked with on important cultural events in various museums of Mexico, like Castillo de Chapultepec, “Chapultepec Castle” in Mexico City.

Books in which she has been pub-lished include international recipes of the Organization for the United Nations for Agriculture and Food (FAO), which, together with the Latin American and Caribbean Initiative against hunger, support a program called “Chefs against Hunger” and through this collaboration tries to help the battle against world hunger.

Currently she works on a project creat-ing a regional cooking book for the area of the lake of Texcoco. Through her work she supports the movement to revendicate Mexican Indigenous cuisine.

preparan al vapor, o son to-stados, algunos son frescos como ensaladas y cebiches no olvidemos que nuestros antepasados llevaban una vida mas sana y longeva. Al promover la cocina indÌgena mexicana no solo rescata-mos las raÌces de nuestra gastronomÌa sino tambiÈn de nuestras costumbres, cultura e historia lo cual nos ayuda a conservar nuestra identidad como pueblo mexicano.

TEOTIHUACAN Y RECETA DE TACOS DE HUITLACOCHE

El dÌa de hoy prepararemos algunas recetas representa-tivas de la region central del paÌs, en especÌfico de Teoti-huacan. Pocos lugares fueron dignos de ser habitados por los Dio-ses, tal es el caso de Teoti-huacan, lugar que tuvo una gran importancia en su Època de mayor desarrollo. Fue una civilizacion que no solo tuvo un gran dominio en lo polÌtico, economico y en el comercio, sino que tambien

era un lugar sumamente im-portante como centro espiri-tual que mes con mes recibÌa peregrinos de todas las regio-nes de sus alrededores. Los Teotihuacanos tuvieron una gran influencia en otras culturas mesoamericanas desde Hidalgo, Guerrero, Veracruz hasta Yucatan y Campeche, incluso se han encontrado vestigios en centroamÈrica que reflejan la influencia teotihucana. El gran mercado de Teotihuacan

era casi tan grande como el de la gran Tenochtitlan que vino muchos años despues, en donde se daban intercam-bios mercantiles de casi todo tipo de productos.

Tacos de huitlaco-che. (Aprox. 12 tacos)

Ingredientes: 250 gr de huitlacoche fresco 200 gr de elote desgranado ¾ de taza de cebolla picada finamente 1 diente de ajo picado fina-mente 8 hojitas de epazote Aceite Sal al gusto

Procedimiento: Poner una sartén a fuego me-dio, una vez caliente agregar un chorrito de aceite y freír la cebolla y el ajo hasta que se vean de color transpar-ente. Agregar el elote des-granado y freír por 5 minutos , incorporar el huitlacoche

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y freír 5 minutos más, por último agregar las hojitas de epazote picaditas y mez-clar bien, sazonar con sal al gusto. Esta receta se puede comer en tacos, sopes o se puede usar para hacer rellenos, ya sea para pollo, chiles etc. Para hacer las tortillas al momento se necesita: ½ kg de masa Un chorrito de agua Una pizca de sal Mezclar todos los ingredi-entes hasta que estén bien incorporados y la masa se sienta manejable, hacer boli-tas y aplastar con la tortilla-dora o tortear a mano, poner en un comal caliente hasta que se infle el primer lado luego de esto voltear y dejar un momento más a que se cueza el otro lado.

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Chocolates con amaranto y chapu-lines. Ingredientes: 300 gr de chocolate 1 taza de amaranto Media taza de chapulines secos

Procedimiento: Colocar 250 gr de chocolate en un tazón y derretir a baño maría, una vez que el choco-late este fundido retirar del fuego y agregar los 50 gr restantes y mezclar hasta in-corporar, esto ayudara a bajar la temperatura del chocolate. Mezclar con el amaranto y vaciar en capacillos de pa-pel o moldes antiadherentes, colocar unos cuantos chapu-lines sobre estos y presionar ligeramente. Dejar enfriar y servir.

Cortesia de:

February 14th“Papeleros with a

Purpose”

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by Rosa Maria Vazquez

Fine art exhibitionEntre lo abstracto y lo figurativo

January 21, 2013

A Taste of Art

Artists Leo Albizo and Ricardo GuevaraEvent hosted at Mexican Consulate Gallery and coordinated by : La Secretaria de Relaciones Exteriores, El consulado General de Mexico en El Paso y El Centro Cultural Mexicano Paso del Norte. Leo Albizo from Guadalajra and Ricardo Guevaa from Chihuahua shared their work to the Pasoans that visited the exhibition. Young and talented artists inspire others with their unique ideas and themes. In this issue A TASTE OR ART

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Cultural interchange a rich-ness of borders and fron-tiers.US borders are dynamic and continuos adaptin to the chang-es and trends of the societ;y, art is not the exception and now we can enjoy queality event like this exhibition thar refresh and motivate us to par-ticipate in art activities. More and more artists are coming to the city and to rediscover El Paso treasures. treasures hidden in the past and in the sorounding desert and moun-

tains. Mexico is our neighbor and great partner for art ativi-ties and the actual exhibition was welcomed for pasoans that love and appreciate fine art. Quality and strong personalit;y, both artists Leo and Ricardo,, shared with us some of their work; These talented artists have buitlt a career in art and both have participated in difer-rent exhibitions, following some of the artist career for your knowleage. Ricardo Guevara, Cd. Juarez Chih., has an exten-sive profesional prepation that includes; painting, graphic de-

sign, scuplture, engraving, hu-man figure drawing, this knowl-edge allow him to experiment with different media as you can appreciate in this examplo of his work. He has participated in several exhibition, some of them are; Collective exhibitions; En-cuentro por el dia de la mujer, galería la cruza, cd. juarez,chih. 2009.“Rompecabezas” galería arte en la frontera, cd juarez, chih. mayo 2009. “La mis-celanea” galeria la cruza, cd. juarez, chih. 2009. “Autorretra-tos” galería enmarco, cd. juarez,

Ricardo Guevara, Creando el Infinito (serie), 2009

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New Shanghai Circus Astonishing athletes defy gravity and execute breathtaking feats as they stretch the limits of human ability in this spellbinding show. Fearless performers with boundless energy bring you more than two thousand years of Chinese circus traditions. If it's humanly possible-and even if it's not! - Shanghai's acrobats, jugglers and contortionists do it with spectacu-lar flair. THE NEW SHANGHAI CIRCUS, “Cirque de Chine” came to the Plaza Theatre, Saturday, January 30th for a 3 pm matinee and 7:30 pm evening performance, presented by Artbeat, Inc.ew Shanghai Circus has a company in residence and its own theater in Branson, Missouri. With a hundred theaters, Shanghai Circus is among the five most popular in town. They are also the only Chinese acrobatic troupe to play Broadway (see laudatory New York Times review) NCHINESE ACROBATS TUMBLING THROUGH HISTORY

Contortionism

Using strength and balance, contortionists gracefully bend themselves into beau-tiful and bewildering posi-tions. The contortion girl bends her body imitating the growing of lotus, showing the softness and gentleness of the human form.

The Chinese acrobatic tradition dates back to 700 B.C.; that’s over 2,000 years of tumbling, balancing and jug-gling. Ancient stone carvings, earthen pottery and early written work trace the ancestry of today’s spectacular acts. Relics tell the tales of famous acrobats like Confu cius’ father, who is believed to have lifted a pair of 1,000-pound city gates to let an army storm through.The art of Chinese acrobatics de-veloped out of the Lunar New Year

harvest celebrations, where the vil-lage’s peasants and craftsmen would hold a kind of Chinese Thanksgiving. Acrobats would use household tools and common items found around the farm and workshop as part of their exciting feats. Performers passed their skills down from generation to generation and great acrobatic famivest celebrations, where the vil-lage’s peasants and craftsmen would hold a kind of Chinese Thanksgiving. Acrobats would use household tools and common items found around the farm and workshop as part of their exciting lies of China entertained everyone from city rulers to village people, performing at ceremonial carnivals and public theaters across

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The circus was well received by the Pasoans, families gather to enjoy a taste of China in America. The smiling faces of the young artinsts invited the public to participate clapping all the time. Danger, suspence and beauty were present during the performance. The Border

is welcome a international artists around the world

New Shanghai Circus at Plaza Theatre in El Paso

the country.Over the years, as China plunged into economic and social upheaval, many fine arts were lost and acrobats found themselves on the verge of extinction. Since the Revolution in 1949, the government has made great efforts to foster and develop traditional arts and culture in China, and acrobatics has enjoyed a new life.Today only a few descendants of the old and famous acrobatics families remain. Modern-day Chinese acro-batics reflect the industry, resource-fulness and courage of the Chinese people. At present, there are over 120 professional acrobatic troupes

across China, and more than 12,000 performers.Founded in 1951 as the Shang-hai Acrobatic Theatre, The New Shanghai Circus has won more Gold, Silver and Bronze Medals in domestic and international circus competitions to date than any other Chinese acrobatic company. Breath-taking and polished to perfection, the singular skills performed by The New Shanghai Circus have their roots in everyday lives of the village peasants, farmers and craftsman of the Han Dynasty. he young Jar Juggler uses only his back and shoulders holding a huge

jar, also catches it on the edge atop his head. What the Reviewers Say:“Feats of circus art that reach literally breathtaking heights of skill...the New Shanghai Circus is providing entertain-ment in abundance” ― The New York Times“Everyone was delighted with the skill poise, charm and flourish...a very entertaining show...2,000 kids and their parents assembled for the Boston debut of the New Shanghai Circus” - The Boston Globe“The talents of the Shanghai acrobats are beyond compare...watch these acrobats and be stunned and thrilled.” ― The Kansas City Star“Show-stopping rarities of daunting dif-ficulty” ― Los Angeles Times“Fantastic” ― CBS News

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El PasoEntertainment,

Art,Cultural Events

and

Fun!

Saturday is gonna be busy:

Saturday Feb 6, 2010 12:45pm Tum-blewords Project (a Writing Workshop for all lev-els of skill) Memorial Park Library 3200 Copper Leon De La Rosa presenting “(Re)covering forms and contents: the found and the stolen” Info: 915-328-5484 tumblewordsproject@yahoo.com or www.tublewordsproject.com

Staurday Feb 6-28, 2010 1pm -6pm FREE -Museo Mayachen at the Centro Mercado “Chicano Power! “The Legacy of the Chicano Movement in El Paso” at it’s cultural museum, 2101 Myrtle and Willow Forums on the Treaty of Guadalupe Hidalgo / The Chicano Movement in El Paso, music by Alacranes Mojados, Ceiba, Radio la Chusma ( happy Bob Marley birthday P), danc-ers Danza Ateca, Folklorico Tonatiuh, round table discussions. Words of Wisdom Chicano/a Poetry Slam, and low rider show,

1 PM - OPENING RECEPTION/CEREMONY

2 PM - FORUM/PANEL- Tratado de Guadalupe Hidalgo

Speakers: Dr. Oscar Martinez, Dr. Ernesto Chavez, Carlos Aceves

3:30 PM – PERFORMANCES, Music by Alacranes Mojados from San Diego Folklorico Tonatiuh

nfo: 915-532-6206 or www.mercadomayapan.org

Did you miss any of these events? Be ready to be part of the cultural and artistic activ-ity in this frontier for february;

RECURRING MONTHLY

OPEN MICS:

* 2nd and 4th Tuesday 6:30 pm Poetry Slam@ Percolators Info: 915-351-4377, www.myspace.com/thepercolator915

* Last Saturday 7pm Barbed Wire Open MIc @ Percolators Info: 915-351-4377, Myspace.percolator915

FILMS:

* 1st Wednesday ( Feb 3 March 3) – El Paso Public Library Auditorium

* ??1ST Friday (Feb 5th) – @ 7pm, Chamizal National Memorial 915-532-7273

* 1st Saturday ( Feb 6th )– Film Salon @ Trin-ity First United Methodist, 915-533-2674, www.filmsalon.org

* 3rd Sunday ( Feb 21st ) - Pax Christi Film Series

FEBRUARY 2010 Events

Wednesday Feb 3-7, 2010 continuous film showing, FREE - “Impressionists on the Seine”, El Paso Museum of Art - Ginger Francis Seminar Room Info: 915-532-707 or www.elpasoart-museum.org

Wednesday Feb 3, 2010 12:15pm FREE Wednesday Focus Talk, “Impressionism in Print: Exhibit” On – Henri de Toulouse-Lautrec El Paso Art Museum Info: 915-532-1707 www.elpasoartmuseum.org

Wednesday Feb 3, 2010 6 pm 100th anniversary of the Mexican Revolution Film Series“An Starring Pancho Villa as Himself” El Paso Main Library Info: 915-541-4481 www.elpasoartsandcuture.com

Wednesday Feb 3, 2010 6pm Free Film Series - Hoy Topic Wednesday @ Chamizal National Memorial, “Fast Food Nation” with intro by Dr. Elizabeth Walsh, UTEP Biological Sciences Info: 915-532-7273

Thursday Feb 4, 2010 11:30am – 1:30 pm Women Conferences , by Dynamic Women, But-terfield Trail Golf Course, 1858 Cottonwood

Saturday Feb 6, 2010 7:30pm Film Salon – Free – 7:30 pm Trinity-First United Methodist Church’s Resler Hall Chapel 801 N. Mesa Saluting the work of actress Carole Lombard and the screwball comedy with the unpredictable and often volatile chemistry of its romantic leads - 1936 Movie - “My Man Godfrey”

Info: 915-533-2674 www.filmsalon.org

Saturday Feb 6, 2010 9pm Bob Marley’s Birthday Radio La Chusma and many of El Paso’s local talents are going to be @ Bombadiers (on N. Mesa) paying tribute to this reat man who has blessed this world with love and great music. Show you love for Rasta, Reggae and the Ganja Man by coming out to Bombadiers orrow Feb 4 @ 9PM. the door is only $5 21+

Tuesday Feb 9-14, 2010 continu-ous film showing, - “French Impressionism: The Cast of Characters” ( 60 min. ) Rosamond Bernier Live at the Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Room

Info: 915-532-1707 or www.elpasoartmu-seum.org

5-Wednesday Feb 10, 2010 12:15pm FREE Wednesday Art Focus Talk, “Impressionism in Print: Exhibit” Quick Zip Tour of the exhibits by Christian Gerstheimer

There’s Nothing To Do In El Paso...By Alfred Soto

El Paso Art Museum

Info: 915-532-1707 www.elpasoart-museum.org

Friday Feb 12, 2010 Allday Art Exhibition – Karel Appel El Paso Main Library – 2nd floor mezzanine

nfo: 915-543-5480

Friday February 12, 2010 7pm - Jose Palacios’ new Novel “Corazon del Escorpion”Percolator – 217 Stanton Info: 915-351-4377

Saturday Feb 13, 2010 12:45pm Tumblewords Project (Writing Workshop Memorial Park Library 3200 Copper Leon De La Rosa

“Code switching as wordplay: espanglish without ethnic concerns”

Info: 915-328-5484 tumblewordspro-ject@yahoo.com or www.tubleword-sproject.com

Saturday Feb 13, 2010 6-9pm Amor y Desamor” Open MIc Percolators, 217 n. Stanton hosted by “La Rana”, also live belly dance, a “love altar” area, a “bears of regret” art piece to nail their old Valentines and other regrets, and more FREE Info: 915-276-8819 or arte_viva@hotmail.com

Sunday Feb 14, 2010 Valentine’s Day

Monday Feb 15, 2010 UTEP Wise Family Theatre in Fox Fine Arts Center,

CURRENTLY: “Confessions from La Tuna’ (how has your life chnged now that

I’m locked up?”) and “Escaping Juarez” (young women kidnapped and put up for sale to buyers in a human trafficking conspiracy) By SOL Repertory Theatre Inc. - Feb 15, 2010 Info: 915-490-5940 or solreptheatre@yahoo.com

Tuesday Feb 16, 2010 all day Mardi Gras Celebration, 4pm The Place

@ Union Plaza $10 @ door 1914 Lounge, Brick & Mortor, Manhattan Lounge, The Republic (no cover Fridays - 999-9696), The Shadow Lounge, The Garden, The Plum, The Wet Ultra Ultra (salsa, meringue, bachata, cha-cha, & cumbia 449-2065)

Tuesday Feb 16-21, 2010 continuous film showing, - “French Im-pressionism: The Cast of Characters” ( 60 min. ) Rosamond Bernier Live at the Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Roo Info: 915-532-707 or www.elpasoartmuseum.org

Friday Feb 19, 2010 8:20-11:20 Free – Pecha Kucha Nite Forum Arts and Culture 1500 Texas Ave 2nd Floor Descrip-tion - We have invited designers in prod-uct design, interactive media, photogra-phy, illustration, fashion, graphics,

film, video, architecture & landscape to stand-up and show the world what they can do. This time around the list of photographers is quite big. If you are interested in the state of photography in El Paso, then Pecha Kucha Night Vol. 05 is for you. Info: info@pechakucha-ep.com

Friday Feb 19, 2010 $50, $25 students –includes Friday evening banquet & Saturday Conference with meals– Second Biennial El Paso Conference for Women “Release Your Po-tential” @ Biggs Airfield Centennial Club Seminars, trainings and forums for local borderland women Info: 915-566-4066 or www.elpasoconferenceforwomen.com

Saturday Feb 20, 2010 12:45pm Tumblewords Project (Writing Workshops Memorial Park Library 3200 Copper Nancy Green “African American Women Writers’ Info: 915-328-5484 tumble-wordsproject@yahoo.com or www.tublewordsproject.com

Sunday Feb 21, 2010 3pm Pax Christi Film Series films “Invisible Children,The Rescue, & Together We Are Free” @ Mother Teresa Center, 2400 Yandell Info: 915-532-0527

Tuesday Feb 23-26, 2010 continuous film showing, - “French Im-pressionism: Paris by Day and by night” (60 min.) Rosamond Bernier Live @ Met Lecture Series on film El Paso Museum of Art - Ginger Francis Seminar Roo Info: 915-532-707 or www.elpasoartmu-seum.org Wednesday Feb 23-26, 2010 continuous film showing, - “French Impressionism: An Accessible

Paradise” (60 min.) Rosamond Bernier Live @ Met Lecture Series on film

El Paso Museum of Art - Ginger Francis Seminar Room Info: 915-532-707 or www.elpasoartmuseum.org

Thursday Feb 25, 2010 Hal Marcus Studio & Gallery “50 (Un)-known-Early El Paso Women Artists” Works by more than 4 dozen female art-ists from the past century Info: 915-533-9090 or www..halmarcusgallery.com

On Valentine’s Day, there’s no better way to express your feelings for a loved one than to bake some delicious treats. Your favorite sweet-heart will enjoy sinking his or her teeth into these Glazed Brownie Heart treats that taste just as good as they look.

If you have an entire party of cupid-crazed friends and family members to entertain, this Brownie Heart can serve as the perfect personalized place card that they can de-vour later. These treats are perfect for customizing and can even occupy the little ones with a Brownie Heart decorating station.

With a recipe that’s as easy as it is delicious, you’ll have more time to enjoy with your loved ones. All that is need-ed for this darling recipe is a simple brownie mix, frosting and a heart-shaped cookie cutter. These goodies will definitely score “brownie points” with your holiday honey. For additional ideas, visit BettyCrocker.com.

Glazed Brownie Hearts

Prep Time: 30 minutesTotal Time: 2 hours 25 min-utesMakes: 14 brownie hearts

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or Betty Crocker fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 container (1 pound) Betty Crocker Rich & Creamy chocolate frosting Betty Crocker Decorating Decors multicolored candy sprinkles or colored sugar

1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as direct-ed for 13x9-inch pan. Cool completely, about 1 hour.

2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch

heart-shaped cookie cut-ter, cut 14 brownies. Place brownie hearts on a cooling

32

rack or waxed paper.

3. In a microwavable bowl, microwave frost-ing uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frost-ing over brownies to glaze, allowing excess to drip down sides.

Sprinkle with candy sprin-kles before frosting sets.

For added color and texture, mix 1/4 cup Betty Crocker Rich & Creamy vanilla frost-ing and enough red food color to make pink frost-ing in a microwavable bowl. Microwave on High 10 sec-onds. Drizzle over chocolate-glazed hearts.

33

When you can’t be with that special someone

on Valentine’s Day, a care package is a sweet way to send your love. Baking up a batch of homemade good-ies for college students, grandchildren, active duty military personnel or sig-nificant others is an easy way to show how much you care.Equal care should be taken to ship those goodies. Knowing how to pack and ship your gifts goes a long way toward getting them to their destination intact and on time.

“We know how important a care package can be,” said Larry Adler, The UPS Store franchisee. “That’s why we’re always happy to show our customers how to pack their baked goods and gifts with a little extra TLC.”Adler shares these simple tips to help you create a special care package for your Valentine.

Packing baked goods—Send items that will travel well — oatmeal, sugar or

peanut butter cookies, brownies, molasses bars, biscotti, shortbread, dried fruit or snack mixes and hard candy are all good shipping candidates. —Use a coffee can or a potato chip canister as a cookie cutter and then use the same container to ship the cookies; they will stack perfectly and won’t crumble.—Avoid items that can’t withstand heat or other ex-treme temperatures, such as chocolate or foods that require refrigeration.—Prepare foods immedi-ately before packing and shipping, and allow them to cool completely before boxing them up. —Pack soft cookies with a slice of bread to help them to retain moisture. Don’t package crisp cookies in the same container as soft ones; moisture from the soft ones will soften the crisp ones.—Pound cakes and loaf breads can be baked and shipped in disposable foil pans after being sealed in

plastic wrap.

Shipping the care package—Seal all perishable items in an interior airtight con-tainer or plastic bag before packing them. Consider sending your treats via UPS Next Day Air or another ex-pedited shipping method.—Fill air gaps with squares of bubble cushioning to soften the vibration and prevent cookies or brown-ies from breaking.—Use a new box specifically designed for shipping, and wrap each item in bubble cushioning surrounded by at least two inches of pack-aging peanuts.—Make sure your gift re-cipients will be in town to receive their tasty treats. If no one is there to accept delivery of the package, it could sit on a porch or in a warehouse over the week-end.

To find your local The UPS Store, visit www.theupss-tore.com.

34

35

tionGratitude.com.

(container of cookies photo)Photo courtesy of Getty Im-ages

(packed box illustration)Illustration by Tom McFarland

36

Tips for a well-packed box ...Wrap items in at least two inches of bubble cushion-ing and packaging peanuts.Secure all seams with packaging tape.New box designed to with-stand shipping stresses. No wrapping or string on exterior.

Sending Care Pack-ages OverseasWith thousands of ser-vice members stationed overseas, many “tastes of home” will cross interna-tional borders for Valen-tine’s Day. To help ensure your gift arrives, check the restrictions of the desti-nation country. The UPS Store international ship-ping experts can help you identify a specific coun-try’s restrictions. Larry Adler, The UPS Store franchisee, recom-mends people send their greetings by January 31 for overseas delivery by Valentine’s Day. Here are some other things to keep in mind:—Don’t send items that re-quire refrigeration, includ-ing soft cheeses or fresh fruit. —Don’t ship food items in glass containers (the glass could break on the trip). —Pork and pork by-prod-ucts are not allowed to be sent to Middle East loca-tions. This could include jerky-type products; be sure to read the label.

—High-moisture products, such as banana bread, moist brownies or products includ-ing cream cheese, could spoil before arriving at their destination. Check with your local The UPS Store to find out how long it will take to ship to your destination.

“Don’t forget to include a handwritten card or let-ter,” added Adler. “Each and every note is a valuable reminder of home for the person who receives it and a simple way to pay tribute to the efforts and sacrifices of the brave men and women who serve our country.” For military care package ideas and tips, visit Opera-tion Gratitude at www.Opera-

A La Carte

Selectionof Restaurants

Menus

The Basil GardenThe Pasty ChefSharp Cookie

La MarSharp Cookie

Seafood Galley

37

THE BASIL GARDEN L.l.C.

International CuisineBuss. (915)842-9040 Cell.

(915) 727-88125360 N. MESA D-4 EL Paso,

TX 79912CATERING MENU

PAELLA VALENCIANA Min. 10 Personas (Mín. 10 Par-sons) En fin de semana min. 20 ord.

a). Sea food mix, pork, Chick-en, rice and vegetable.(Mezcla de mariscos, puerco, pollo, arroz y vegetales)b).Mediterránea and Salad with Dressing.(Ensalada Medi-terránea con Aderezo)c).Bread.(Pan)$8.95P/P

ITALIAN BUFFET Min. 35 Parsons (Mínimo 10 Personas)

a). Meat Lasaña. (Lasaña de Carne)b). Chicken breast filled with spinach in cheese sauce. (Pechuga de pollo rellena de espinacas a la crema)c).Linguini Alfredo with Shrimp and chicken.(Linguini Alfredo con Pollo y Camarones)d).Mediterranean Salad with Dressing.(Ensalada Mediterránea con Aderezo)e).Bread.(Pan)$11.50P/P

MEAT OR SPINACH LASAGNA (Lasaña de Carne o de espina-cas) Min. 10 Parsons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$7.95P/P

FETUCCINI ALFREDO WITH SHRIMP & CHICKEN (Fetuccine Alfredo con cama-rones y pollo)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan)$8.50 /P

RAVIOLI FILLED WITH RICOTTA CHEESE (Ravioles rellenos de queso ricotta) Min. 10 Persons (Mínimo 10 Personas)

a).Mediterranean Salad with Dressing.(Ensalada Mediterránea con Aderezo)b).Bread.(Pan)$7.95P/P

FLORENTINE SALMON Min. 10 Persons (Mínimo 10 Personas)

a). Portion of salmon fillet on spinach and mushrooms sauce.(Porción de filete de salmón, so-bre una cama de espinacas con champiñones)b). Vegetables. (Mezcla de vegetales)c).House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como ader-ezo)d).Bread.(Pan)$9.50P/P

CHICKEN BREAST FILLED WITH SPINACH AND MUSHROOMS CHEESE SAUCE Min. 10 Parsons (Míni-mo 10 Personas) $8.50P/P

a). Chicken Breast filled of spinach and mushrooms with cheese cream.(Pechuga rellena de espinacas con champiñones bañadas con crema de quesos)b). House salad with Italian vinaigrette and Bread. (Ensalada de la Casa con una vinagreta italiana como aderezo y Pan.c). Linguini pasta with red peper sauce. (Linguni con una crema de pimiento rojo.

CHICKEN OR BEEF FAJITAS (Fajitas De pollo o res a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beeans( Frijoles)c).Guacamoled).Chile Salsa(Pico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$8.50 /P

MIXED FAJITAS CHICKEN, BEEF & SHRIMP (Mezcla de fajiltas de carne, fajitas de pollo y camarón a la plancha)Min. 10 Persons (Mínimo 10 Personas)

a). Rice (Arroz)b).Beans (Frijoles)c).Guacamoled).Chile SalsaPico de Gallo)e).Corn Tortilla(Tortilla de Maíz)f).Green Salad with Dressing(Ensalada verde con aderezo)$9.50P/PPORK IN PLUM SAUCE (Puerco en salsa de ciruelas)Min. 10 Persons (Mínimo 10 Personas)

a). House salad with Italian vinaigrette.(Ensalada de la Casa con una vinagreta italiana como ader-

ezo)b).Bread.(Pan)c).Mashed potato with gravy.(Pure de Papa con greavy)d). Linguini with Red bell pepper sauce.(Linguini en salsa de morron rojo)$8.50P/P

* LINGUINNI FRUTE D’MARE IN WHITE WINE SAUCE (Mezcla De mariscos en una salsa de vino blanco)Min. 10 Persons (Mínimo 10 Personas) a). House salad with Italian vin-aigrette.(Ensalada de la Casa con una vinagreta italiana como aderezo)b).Bread.(Pan) $9.50P/P

BRISKETMinimo 15 personasa). Corn (elote)b). Potatoe salad (ensalada de papac). Bread (pand) Charros Beans (frijoles Charros). $8.50P/P

FILETE MINONMinimo 10 personasa). Vegetables/ vegetalesb). Meshed potatoe / pure de papa c). House salad /ensalada de la casad). Bread/ pan

$11.95P/P

CHICKEN BREAST WITH ANY KIND OF SAUCES Escoger salsa para el pollo mas dos guarniciones de su elección a). Oriental /orientalb). Chipotle /chipotlec). Mushrooms /Champinones d). Mangoe). Almond/ Almendrasf). marsalla/Marsalla (Mush-rooms and Marsalla Wine with pasta)g). Al Pestoh). A la mostaza $8.50P/P

GUARNICIONES a). Vegetables Mixtos/Mix. Vegetables b). Pure de papa con gravy/Mushed potatoe with gravyc). Pure de papa con albaha-ca/Mushed potatoes with pestod). Papas al cilantro/Red small potatoes with Parslseye). Pasta a la mantequilla/But-ter Pastaf). Spaghetti con crema de champiñonesg). Zanahoria bebe/Baby car-rotsh). Arroz blanco/White ricei). Espárragos asados/Grill Sparragusj). Linguini con crema de pimiento rojoLinguini with Red Peper Sauce k). Ensalada de la casa/Hause Salad L). Arroz jardinero/Garden Rice $7.95P/P

DELICIOSA TAQUIZA MEXI-CANAMínimo 30 personas, escoger

2 guisados mas arroz, frijoles, tortillas y salsasPara 40 Personas escoger 3 guisados mas arroz, frijoles, tor-tillas y salsa.

A). Discada de resB). Asado de puercoC). Tinga de polloD). Rajas con quesoE). Ensalada de nopalitosF). MoleG). Cochinita pibilH). Deshebrada con chile verde). Albóndigas en salsa chipotle J). Chicharrón en salsa verde $8.50P/P

BOTANAS O BOCADILLOSMínimo 20 personas, Escoger 2 dif. Bocadillos y 1 opción de ensalada A, D, o EPara 31 Personas escoger 3 diferentes bocadillos y 2 en-saladas.

A). Tapas españolas con pi-miento morónB). Quiches de rajas o de polloC). Empanadas de carneD). Ensalada de atún en ho-jas de lechugaE). Rollos de jamón con queso en pasta de HojaldreF). Pepinos rellenos de atúnG). Canapés de polloH). Melón con jamón serranoI). Espárragos envueltos en jamón

ENSALADAS A). Ensalada pluma con pesto y piñónB). Salpicón de res

C). Linguini con salmón ahu-madoD). Ensalada de papaE). Ensalada de coditoF). Ensalada de pol-lo con uvas y manzana $8.50P/P

SABADO Y DOMUNGO Min. 20 ordenesDELIVERY SERVICE $25.00

Bundt Cakes: $10.00/Cake, $5.00/Medium Cake, $2.50/Mini-Cake

Chocolate ChipLemonCinnamon Pecan

Decorated Cookies: (sugar cookie)

Hand-Decorated, Custom Design

Prices range from $1.50 to $20.00

per piece depending on size and complexity of design.

Sizes include: mini (<2"), small (2" - 3"), medium (3" - 4"), large (4" - 5"), giant (>5")

Please call to discuss your particu-

lar needs.

Cookies include cel-lophane wrapping and ribbon. Add $0.25/piece for lollipop sticks and $0.25/piece for person-alization.

Gift Trays:

Personalized gift trays with decorated cook-ies on bed of colorful

shredded paper, shrink wrapped. One tray $35.00, two trays $50.00.

Packaging: Other than the decorat-ed cookies, there is an extra charge of $1.00 per item for cellophane and ribbon.

Due to the continued increase in food prices, menu items will be sub-ject to change without notice.

204 BostonEl Paso, Texas 79902

(915) 240-8665

Menu

Cookies: $8.00/DozenChocolate Chip (regular or Splenda) Peanut Butter Chocolate ChipChocolate Chip w/pecans (regular or Splenda)Oatmeal Oatmeal Raisin Brownies (coconut, walnuts, pecans, or a combination)Chocolate Chip BrowniesCaramel Filled Brownies Hello DolliesPeanut Butter ShortbreadLemon Bars

Biscotti: $10.40/Dozen

Almond, Orange, Cranberry-Pistachio

Quick Breads: $8.00/Full Loaf, $4.00/Medium Loaf, $2.00/Mini-Loaf, Muffins: $6.00/Dozen

Banana (with/without nuts)ApplePumpkinPumpkin-AppleOrange Nut RaisinLemon Walnut

Fresh food that is homemade delicious. La Mar Restaurant Bar & Lounge is the place to go for lunch or dinner. A father and son venture, they have additional restaurants in Juarez and more than 45 years of experience in serving fine food to the public. Lunch starts at 11:00 a.m. and Dinner at 4:00 p.m. There is a spa-cious room for recep-tions, parties, meetings, weddings, quincean-eras and other special celebrations that re-quire a luxurious setting. La Mar is reminiscent of something you would expect to see in Las Vegas.

With over 40 employ-ees at La Lar, all have made worthwhile con-tributions. They take pride in their tasks and the result is a restau-rant that is special in the way their food is prepared and served to customers. The sea-food is always fresh and cooked in certain ways that bring out the delicate flavors enjoyed when ding at La Mar.

Appetizers

Fish Quezadilla $4.99Shrimp Quezadillas $4.99Marinera Quezadilla $5.99Negroni (shoppped snails in oister juice, soy sauce, onion, lemon and parsly) $11.99Negroni with Shrimp & Octous $ 15.99Guacamole $5.99 Freh Oysters (1 doz) $12.99 (1/2) $6.99Rockefeller Oyster $13.99Shrimp Ceviche Tstada (3) $6.99Fish Ceviche Tostada (3) $5.99Coconut Shrimp $8.99Avocado Stuffed w/shrimp salad $6.99Boiled Shrimp $11.99

Cocktails

Shrimp s $5.99 l $9.99Oyster s 5.99 l $9.99Combination of two s$6.99 l $9.99Octopus s$6.99 l$10.99Combination w/octopus s$7.99 l$10.99La Mar (shrimp,oyster,octopus, baby clams and scallops) $ 12.99

Soups and Chowders

Fish Soup w/ fillet chunks s$4.99 l$6.99Shrimp Soup w/rice s$5.99 l$7.99La Mar Soup w/assorted shellfish s$6.99 l$8.99Clam Chowder Cup $2.25 Bowl $4.99Shrimp Chowder s$5.99 l$6.99

Chicken

La Mar crab & shrimp stuffed chicken $12.99Grilled $10.99Poblano $11.99Tampiquena $12.99

Pastas

Shrimp & Fetuccine $12.99Chicken Fetuccine $10.99Frutti di Mare w/octopus,calamari,shrimp, clams & musseels $12.99

LobsterGarlic $m/pLa Mar $m/pThermidor $m/pButtered $m/p

LA MAR SPECIALITIESCombos

Combo Popcorn breaded fish fillet and popcorn shrimp $13.99Combo Tropical fish fillet and but-tered shrimp w/almonds $13.99Combo Cordial fishfillet and garlic shrimp $13.99Combo Campirano breaded fish fil-let and california pepper stuffed w/shrimp $13.99Combo Festival breaded fish fillet w/rice and shrimp $13.99Combo Fiesta breaded fish fillet & shrimp wraped in bacon stuffed w/pepper &cheese sauce $13.99Combo Ajillo fish fillet and shrimp w/garlic mushrooms and red chile peppers $13.99Combo Diabla fish fillets and srimp with chipotle sauce (spicy) $13.99Combo Ryal breaded fillet and shrimps $13.99Tri-Combo La Mar breaded shrimps, stuffed california pepper and breaded fish fillet $14.99Fiesta de Camarones (17 shrimps)breaded shrimp,Gambas shrimps,fiesta shrimp in spicy sauce $17.99

Fish Filet

Pescatore onion,garlic and spinach on butter souce $11.99Montecarlo butter,onion,mushrooms and red pepper $11.99Vapor wrapped in aluminium foil w/a healthy variety of vegetables $11.99Vallarta fish fillet layers stuffed w cheese, onion and mild chile slices $11.99Roll Aniversario shrimp and oc-topus roll wrapped w/bacon strips and in a mushroom and sour cream souce $12.99Normandi stuffed w/shrimp and oysters on a white sauce $11.99Roll La Mar fish filletand shrimp wraped in bacon strips w/white sauce and cheese $12.99Poblano w/bell pepper and sweet corn sauce $11.99Tampiquena de Pescado w/chile strips and onions, enchilada, guaca-mole and beans $11.99Papillon w/mushrooms, shrimps, mixed vegetables and white wine, wrapped in aluminium foil $$11.99 Costeno w/parsly,celery, garlic and red pepper (spicy) $11.99

Roll Diabla fish fillet and shrimp wrapped in bacon strips w/diabla sauce $12.99Capas fish fillet stuffed w/pecans and spinach $11.99Asado marinated w/special sauce and grill onions $11.99Mexicana jalapeno, tomato and onion sauce $11.99Veracruzana tomato base sauce w/olives and capers $11.99Planca grilled $11.99Mojo de Ajo w/fried garlic in oil $11.99Mantequilla buttered $11.99Parrilla open grill $11.99

Steaks

Fillet Mignon $17.99Tampiquena Steak $16.99T-Bone $16.99Rib Eye 10 oz $14.99Rib Eye 12 oz $16.99Rib Eye 16 oz $19.99Kabob beff, tomato,onion, bacon and green pepper $15.99Sirloin 12 oz $13.99

Beverage

Soft Dinks, Domestic and Imported Beer.

Desserts by D’Flans

•Tres Leches Cake Small $9.99 Medium $18.99 Large $26.99

•Flan Napolitano Regular $16.99 Flavored (pecan, almond, coconut, cheese, peach, chocolate) $18.99

•Flan Cake (chocolate, va-nilla, marble) Small $14.99 Large $26.99

•Cheesecake $19.99

• Hawaiian Cake Small $11.99 Medium $20.99 Large $28.99

•Chocolate Tres Leches Cake Small $11.99 Medium $20.99 Large $28.99

•Pound Cake (pecan, al-mond, coconut, plain) $15.99

•2 Layer Cake (chocolate, vanilla, marble, red velvet) $19.99

•Butter Cookies, Wedding Cookies and Pastries

Available in larger sizes for parties and events.

D’Flans 5320 Doniphan Ste C

El Paso TX 79932(915) 845 3661

Chicken or Shrimp Caesar Wrap your choice of grilled chicken or shrimp, with romaine lettuce and Caesar dressing all wrapped up. 6.95

Fish Sandwich fried fish fillet on a bun, with lettuce, tomato and onion. 6.95

Chicken Sandwich grilled chicken breast on a bun, with lettuce, tomato and onion. 6.95

Hamburger with Cheese angus beef patty on a bun, with American cheese, lettuce, tomato. 6.95

Shrimp PlattersPopcorn Shrimp bite size shrimp golden fried with your choice of one side. 9.95

Blackened Shrimp bite size shrimp blackened with our special recipe, served over rice. 9.95

Shrimp Fettuccini pasta with shrimp covered in creamy Alfredo sauce. 9.95

Shrimp Étouffée shrimp over a bed of penne pasta with a creamy white sauce. 9.95

Shrimp Stir Fry bell peppers, onions, celery and a blend of spices, all stir fried for a healthy and flavorful dish, served over a bed of rice. 9.95

Fish and Chips an overseas classic straight to our shores, delicious fried fish and fries. 8.95

Blackened Haddock Icelandic Haddock fillet blackened with our special recipe, served over a bed of rice. 9.95

Fried Fish Fillets fresh fish, fried to a golden brown and served with coleslaw and your choice of side. 10.95

Crab Burger crab meat patty on a bun, with baby spinach and creamy lemon sauce. 7.95

Blackened Tuna Steak Sandwich sashimi grade Tuna Steak blackened with our special recipe on a bun, with a Green Chile strip and onion. 8.95

Po-boys your choice of fried oysters, shrimp or fish on a hoagie roll, with lettuce and tomato. 9.95

Fried Gulf Shrimp Platter (7) plump Gulf Shrimp breaded and fried to golden perfection, served with coleslaw and your choice of one side. 11.95

Fried Jumbo Shrimp Platter (6) of our premium shrimp, breaded with our house batter and fried golden brown, served with coleslaw and your choice of one side. 13.95

Broiled Shrimp Scampi (7) plump Gulf Shrimp prepared with butter and garlic, and your choice of one side. 11.95

Broiled Jumbo Shrimp (8) of our premium shrimp oven broiled with your choice of one side. 13.95

Baked Haddock Fillet Icelandic Haddock oven-baked and served with your choice of side. 10.95

Haddock Almondine Icelandic Haddock baked and topped with sliced almonds, a tasty and healthy alternative, served with your choice of side. 12.95

Served with French Fries or Onion RingsWraps & Sandwiches

Shrimp Platters

Fish Platters

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Fried Oysters Fresh Wild caught Chesapeake oysters, battered and fried to golden brown, served with coleslaw, cocktail sauce, and choice of side. 10.95

Chipotle BBQ Oysters (9) Blue Point Oysters on the half shell, oven baked and served with our house Chipotle/BBQ Sauce. 14.95

Oysters Rockefeller (9) Blue Point Oysters on the half shell, oven baked with spinach, bacon and topped with cheese, a definitive classic. 14.95

Ensenada Style Fish Tacos (3) beer battered fish fillets on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage. 8.95 Ensenada Style Shrimp Tacos (3) beer battered shrimp on soft corn tortillas, served with salsa, cilantro mayonnaise and shredded cabbage, a local favorite! 9.95Blackened Chicken Breastblackened with our special recipe, this 8oz chicken breast is sure to satisfy a healthy appetite, served over rice and your choice of side. 10.95Southwestern Haddock oven-baked Icelandic Haddock topped with Southwestern veggies and your choice of two sides. 12.45Bacon Wrapped Scallops Plump Bay Scallops wrapped in bacon and oven baked then served over rice with our house Chipotle/BBQ sauce, with your choice of side. 14.95Atlantic Salmon Steak fresh Atlantic Salmon Grilled and served over rice, topped with our creamy lemon sauce, with your choice of side. 14.95Ahi Tuna Steak Sashimi Grade Ahi Tuna Steak, grilled to perfection and served over rice, with your choice of side. 14.95Tilapia Veracruz a south of the border influenced dish, fresh Tilapia fillet oven-baked with red salsa, green chile strip and smothered with melted jack cheese, and choice of side. 10.95

Fried Sea Scallops Bay Sea Scallops lightly breaded and fried golden brown, served with coleslaw and your choice of side. 12.95

Broiled Sea Scallops Bay Sea Scallops prepared with butter and garlic, served with choice of one side. 12.95

Broiled Scallops and ShrimpBay Sea Scallops and Gulf Shrimp, prepared with butter and garlic, served with your choice of side. 13.95

Gambusa Alfredo a taste of Italy, our scrumptious shrimp and plump scallops grilled alongside roma tomatoes, sautéed in olive oil and onions all seasoned with a hint of basil, oregano, and garlic, over bed of penne pasta smothered in our own Alfredo sauce. 10.95

Fresh Catch Tampiqueña “Top of the Catch” white fish, baked with our green salsa, and topped with melted jack cheese, served with choice of side. 10.95

Fried Seafood Platter fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, breaded and fried to a golden brown, served with coleslaw, and choice of two sides. 16.95

Broiled Seafood Platter fresh Icelandic Haddock, Bay Scallops, and Jumbo Shrimp, broiled in our oven and served with your choice of two sides. 16.95

Shrimp Lover’s Platter Boiled, Broiled, Scampi and Fried Gulf Shrimp, with your choice of two sides. 17.95

Ribeye Steak 12 oz. USDA Choice Ribeye, grilled to order and served with your choice of two side items. 18.95

Steak & Shrimp 12 oz USDA Choice Ribeye grilled to order and Jumbo Shrimp, fried golden brown or broiled, plus choice of two sides. 24.95

Oysters & Scallops

Galley Specialties

Choice of Side: French Fries, Onion Rings, Mashed Potatoes, Steamed Veggies, Coleslaw, Corn on the Cob, Rice , or Baked Potato

Mac and Cheese Kids everywhere love this plate. 4.95Chicken Strips chicken breast breaded and golden fried. 4.95

Bacon .50¢ Salsa .50¢ Cheese .50¢ Avocado .75¢ Green Chile Strip .75¢

Iced Tea 2.15

Raspberry Tea 2.25

Coffee 1.95

Hot Tea 1.95

French FriesOnion RingsMashed Potatoes

Fish Sticks fresh cod, breaded with our house batter. 5.95Popcorn Shrimp fried bite size shrimp. 5.95

Chiles Toreados .75¢ (3) Jumbo Shrimp 5.95 (5) Gulf Shrimp 6.95 (6) Scallops 6.95

Lemonade 2.25

Soft Drinks 2.25

Bottled Water 1.95

RiceBaked Potato

Steamed VeggiesColeslawCorn on the Cob

Polliwogs (Kids Menu)

During Season

Add-Ons

Beverages

Choice Of Sides

Includes drink and choice of French Fries or Onion Rings.

Add a cup of Soup or House Salad to any entrée for .99¢Bread available upon request.

Add any extra sides for 2.95

Beer, Wine and Now offering Spirits! Please ask your server for details

Gratuity of 15% will be added on tables of six or more guests.Warning: There is a risk associated with consuming raw oysters or any raw animal protein. If you have a

chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness or even death from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician.

Lobster Tails Market Price Crab Legs Market Price