Dark chocolate chip cookies with espresso powder

Posted on April 25, 2022 by Ben
Dark chocolate chip cookies with espresso powder

Espresso powder enhances the flavor of any chocolate. Added to these dark chocolate chip cookies, it makes them extra rich and delicious!

I’m a big fan of New York times and King Arthur’s recipes. Both are my go-to for a lot of baking needs. When I was reading King Arthur’s blog post on the use of espresso powder to enhance the taste of chocolate in your baked goods, I knew I had to try it in my go-to cookie recipe, which is based on a NY Times one. It already made an appearance in my chocolate cupcakes, and they are already a crowd-pleaser.

In this recipe, I substituted in dark chocolate and thought the espresso would compliment the intensity of the chocolate, and I was right. This is now my new go-to.

Instructions to make Dark Chocolate Chip Cookies

Pre-heat the oven to 350 degrees (~180C) and begin gathering your ingredients. Mix your dry powers in one bowl (flour, baking soda, and espresso powder) and set aside. In a stand mixer, cream the butter and add the sugar to combine.

Add the egg and vanilla extract and only beat just enough to mix – maybe 15 seconds. You don’t want to overmix the egg. Add the dry ingredients and again, only mix long enough to make a consistent mixture. Finally hand-mix in the chocolate, separate into cookies and bake for 13-15 minutes.

Dark chocolate chip cooks with espresso powder
 
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Author:
Recipe type: Baking
Serves: 1-2 dozen
Ingredients
  • 185 grams all-purpose flour (1½ cups)
  • 2 grams baking soda (1/2 teaspoon
  • ½ teaspoon of espresso powder
  • 115 grams butter (4 ounces/1 stick)
  • 100 grams sugar (1/2 cup)
  • 80 grams light brown sugar (1/2 cup packed)
  • 2 grams of salt (1/4 teaspoon)
  • 1 egg
  • 5 grams pure vanilla extract (1 teaspoon)
  • 225 grams dark chocolate chips (8 ounces)
Instructions
  1. Pre-heat the oven to 350 degrees
  2. Combine the flour, baking soda, and espresso powder and set aside
  3. Cream the butter for ~2 minutes, add the sugar, and combine
  4. Add the egg and vanilla and only beat long enough to combine, like 15-30 seconds
  5. Add the dry ingredients, and again only beat long enough until everything is mixed
  6. Hand mix in the chocolate chips
  7. Form into smallish balls and bake at 350 for 13-15 minutes (picture was 15 minutes)
Notes
Don't let the name fool you; in small amounts, espresso powder doesn't add any coffee flavor to your baked goods. It merely makes chocolate tastes more intense and rich.

 

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Fresh Pasta Like a Pro

Posted on April 18, 2022 by Ben
fresh pasta on a cutting board

I no longer buy store made pasta. It’s so easy to make fresh pasta from scratch

Jaimie Oliver is perhaps my all time favorite chef.  I first stumbled upon him browsing TV late one night about a decade ago.  Hooked by his accent and demeanor I quickly went out and bought one of his cook books.  Flipping through his book, one of the first dishes I tried making fresh pasta from scratch.  Thus, I went out and purchased a pasta machine (Ed note: I have a Imperia pasta roller but just about any similar type machines will work) and once I figured out how to make it work, it astonished me how easy it is to make fresh pasta from scratch!

First, Make the Fresh Pasta Dough

Fresh pasta is simply flour and eggs – there is nothing more to it.  Getting the dough right is the tough part and took me a while to perfect, so I wanted to share my results with you!

Generally speaking 3/4 cup of flour (~90 grams) and 1 egg yields about 1.5 servings, and is a perfect portion for my wife and I (adjust accordingly).  First, mix the dough either using a mixer, by hand, or a food processor (I typically start by hand and then move to the mixer with kneading hooks).  From this I mix in more flour, a little bit of time, until the dough is no longer sticky.  You can tell by pinching it together: when the dough is smooth yet can still be formed into a soft, singular ball without easily falling apart, you are ready to proceed.

Separate the dough into racquetball size balls (about 2 balls per egg you used), cover with saran wrap and let rest for about 10 minutes in the fridge. I will sometimes make this the morning of or during a break at work – it’s ok to let the dough rest longer in the fridge

Second, Roll the Pasta Dough into a Sheet

When the dough has finished resting, begin working it through your pasta roller.  Take each ball and it to make it easier to work through the roller.  I follow a three step process when working my dough through the roller.

  1. First, begin boiling your water to cook the pasta
  2. Crank it through your pasta machine a time or two, folding it in half after each pass through
  3. When you have a solid, wide sheet of pasta proceed to the next setting and slightlty dust each side of the flattened dough with flour to prevent it sticking in the rollers.
  4. Click the setting down a notch, repeat Steps 1&2 and when you get to the last setting you are ready for cutting!

Finally, Cut the Dough into Pasta & Boil!

Finally, take each flattened pasta sheet and roll it trough your cutter.  Then take the cut pasta and throw into a pot of boiling water and cook for no longer then two

minutes.  Be mindful, fresh pasta does not need to cook for very long!

Fresh Pasta
 
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Author:
Cuisine: Italian
Serves: 3-4
Ingredients
  • 2 eggs
  • 1.5 Cup (~180g) of type '00' or all-purpose flour
  • Pinch of salt
  • 1 tsp of olive oil
Instructions
Dough
  1. Form the Flour into a Volcano
  2. In a separate bowl beat the egg until smooth
  3. Pour the beaten egg into the center of the volcano and slowly incorporate the flour
  4. Add the olive oil
  5. Knead the dough for roughly 10 minutes or until smooth
  6. If the dough remains sticky add flour in small doses
  7. Seperate the dough into balls - roughly 2 balls for every egg you use
  8. Cover and let rest for 10 minutes
Pasta
  1. Sprinkle some salt into a large stock pot of water and set on high to begin boiling
  2. Break the dough into small balls roughly the size of racket ball
  3. Roll the dough through each setting of your pasta roller (from thickest to thinnest), dusting the flour each time to prevent sticking
  4. Take the thinnest sheet, dust it with some flour, and roll it through your pasta cutter to make your desired pasta
  5. Take the cut pasta and boil for ~2 minutes
Notes
Using a powered pasta attachment like for a kitchen aid will greatly speed things up.

I always recommend weighing ingredients to get repeatable results!

 

 

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Chicken Tinga with a Homemade Salsa Verde

Posted on April 1, 2022 by Ben
chicken tinga

A little spicy, chicken tinga is a perfect way to enhance otherwise boring chicken breasts

Chicken tinga (known as tinga de pollo in Spanish) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, chorizo, and sliced onion. The basis of the dish is Tinga Poblana, the Pueblan equivalent of a good Italian meat sauce that is utilizes the smokiness of chipotles. Just as every Italian Grandmother has their own special sauce, variations of the dish are rampant.

This is how we make chicken tinga at home and I based it on several versions I have read both online and in books to make it quick, easy, and palatable at home.

How to Make Chicken Tinga

Begin by bringing a pot of water boiling and adding the whole, skinless chicken breasts with a half onion, some smashed and peeled garlic cloves, and a bouillon cube. Bring it down to a simmer and cook for about 20 minutes or until the chicken is about 165 degrees. Pull the chicken out, shred it with a fork and set the pot of water aside – don’t toss it! We’ll use a little of the liquid later.

While the chicken is cooking begin the tomato puree – open the windows (it can get smoky!) and broil the roma tomatoes with the garlic and tomatillo for the salsa verde (I recommend broiling the ingredients for the salsa at the same time) until the tomatoes blacken in spots (a few minutes) flip and repeat. Puree the roma tomatoes and see the below section on how to finish the salsa.

While the tomatoes are broiling take a heavy, large frying pan and heat over medium heat with olive oil or lard. Add the onion and cook until brown and then add the chorizo and cook until its crumbly, about 8 minutes. Stir in the chipotle chilies, followed by the puree, and add a few tablespoons of the chicken reserved liquid

Cook the sauce until it’s been reduced by half and then add the chicken and and toss to coat. Serve on warmed tortillas with some salsa verde, onion, and cilantro. Congrats you just made chicken tinga!!

How to Make Salsa Verde

As mentioned above begin by opening the windows (it can get smoky!) and broiling the tomatoes, garlic, and tomatillo.  For those super adventurous I’ve also done this part on the Green Egg over charcoal! Broil them for a few minutes and then flip half way. The goal is to get a few black spots on each side (but not burnt!).

You want the tomatoes to be soft and juicy as the broiling will help caramelize the sugars. This will make a slightly sweeter salsa verde vs just using raw ingredients.

Take the roasted tomatoes, onion and garlic and blend them with the Mexican oregano and honey to get a puree. Set aside to let cool – easy!

Chicken Tinga with Salsa Verde
 
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Author:
Cuisine: Mexican
Ingredients
Salsa Verde:
  • 1 whole onion, halved
  • 2-3 cloves of garlic
  • 1 pound of tomatillos
  • 1-2 serrano pepper
  • 1 tsp Mexican oregano
  • 1 tsp honey
Chicken Tinga:
  • 1 whole chicken breast
  • ½ pound of mexican chorizo
  • 1 pound of roma tomatoes
  • 1 whole onion, 1 half diced the other half whole
  • 2 cloves garlic
  • 1-2 whole chipotle peppers from can (with adobo sauce) chopped and some reserve adobo sauce
  • Chopped cilantro (optional)
Instructions
Salsa Verde
  1. Place the unpeeled onion halves, whole serrano, unpeeled garlic on a over tray and broil for a few minutes, flipping half way until blackened in spots
  2. Peel the garlic, onion, and remove the serron stems and place them with the rest of the ingredients in a blender and puree until smooth
  3. Set aside to cool
Chicken Tinga
  1. Boil a pot of water and add the whole, skinless chicken breasts with a half onion, some smashed and peeled garlic cloves, and a bouillon cube.
  2. Bring it down to a simmer and cook for about 20 minutes or until the chicken is about 165 degrees.
  3. Meanwhile, Broil the tomatoes for a few minutes on each side, until blacked in spots. Puree
  4. Heat a large frying pan at medium with olive oil or lard for a few minutes to warm
  5. Add the onion and cook until softened and then add the chorizo and cook until its crumbly, about 8 minutes.
  6. When done, remove the chicken from the pot, shred it with a fork and reserve a few tablespoons of liquid
  7. Stir in the chipotle chilies, followed by the roma tomato puree, and add a few tablespoons of the chicken reserved liquid
  8. Cook the sauce until it's been reduced by half and then add the chicken and and toss to coat.
  9. Serve on warmed tortillas with the salsa verde and some diced onion and cilantro
Notes
You can adjust the spiciness by adding more or less chipotle and serrano peppers.

Cilantro can be a controversial ingredient. It's banned in our house but feel free to add it to either the chicken tinga or salsa verde.

If using store bought tortillas, warm them a bit on a griddle or cast iron skillet and put wrap them in a kitchen towel to make them soft before adding the tinga.

 

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Smoked Tar Pit Chicken Wings on the Green Egg

Posted on February 4, 2019 by Ben

Tar Pit Wings on the Green Egg

Smoked wings are one of the easiest and quickest things one can cook “low and slow.” Typically, at 225° wings can be done in as little as 2.5 hours, far faster than pork shoulder or ribs. Smoking wings make them tender, juicy and finger licking good. Prepare to be amazed!

I was browsing online for ideas for this year’s super bowl party and I came across these amazing looking wings on the Washington Post.  I’m still relatively new to the Green Egg, but since I got, I adapt every recipe for grilling on the Green Egg. If you don’t have one, this recipe should do well on any type of smoker.

These wings are easy, tasty, and will be gone quickly! Their salty sweetness balances well with a mild wood (I used Cherry). The original recipe called for baking at 400 degrees, which the Green Egg can do, but I wanted a low, slow smoked flavor. The higher heat causes the sauce to become sticky as the sugar caramelizes. To replicate that stickiness, I boiled down the leftover sauce to get it nice and thick and then gave the wings a second coat about an hour in to the cook.

How to Make Smoked Tar Pit Chicken Wings

  1. Prep the ingredients and combine the sugar, ginger, soy sauce, and dry red wine in a small sauce pan over medium heat until the sugar is dissolved
  2. Coat the wings in the sauce and set in the fridge to marinate for at least 30 minutes. Take a sip of that leftover wine, you deserve it.
  3. While the wings are marinating, prepare your smoker for 225. 
  4. When the grill is prepped and the wings have marinated, place the wings on the smoker but save the sauce, you’ll need it later!
  5. Put the leftover sauce in a small pan and reduce until it’s nice, and thick – about half
  6. About an hour into the cook – take the now reduced sauce and give the wings another coat on both sides
  7. You have a thermometer right? The wings will be done when they hit an internal temperature of 165. This should be about 2~2.5 hours.

Try these out and let me know your results. I’m always learning!

Recipe and Instructions for Smoked Tar Pit Chicken Wings

Smoked Tar Pit Chicken Wings on the Green Egg
 
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Easy, tasty, and with salty sweetness that balances well with a mild fruit wood (e.g., Cherry, Apple). Guaranteed to be gone quickly!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 2
Ingredients
  • ½ cup Soy Sauce
  • ¼ cup Dry Red Wine
  • ¼ cup + 1 tbs Sugar
  • ⅛ tsp Ginger (Ground or freshly grated)
  • 2 pounds of Chicken Wings
  • Charcoal and wood smoking chips or chunks for the grill
Instructions
  1. Combine the Soy Sauce, Wine, Sugar and ginger in a small sauce pan and heat until the sugar is dissolved
  2. Coat the wings in the sauce and set in the fridge for at least 30 minutes
  3. Prepare the grill for smoking at 225
  4. Begin smoking the wings
  5. Take the left over sauce and boil down until it thickens (i.e., reduces by half)
  6. About an hour into the smoke, coat the wings in the reduced sauce and flip, coating the other side
  7. Finish smoking the wings until a thermometer registers at least 165, about 2 to 2½ hours depending on the grill
Notes
Chicken does best with milder fruit based wood. I use cherry but apple would work too.

The original recipe called for ground ginger, I substituted a small sliver of freshly grated ginger.

If you are in a time crunch then smoking at 250 or 275 should speed things up.

An alternative to reducing the sauce would be to recoat them after smoking and broiling the wings in the oven for 5~10min.

 

 

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Tennessee Silk Pie – Jack Daniels Infused Chocolate Pie

Posted on May 5, 2017 by Ben

Tennessee French Silk Pie

A creamy chocolate pie with a hint of whiskey? What more could you want!?

What is Tennessee Silk Pie you may ask?  Well, being from Tennessee I decided to improve on my mother’s classic recipe for French Silk Pie and add a bit of Jack Daniels – because everything is better with a little bit of Jack, right?  The addition of the charcoal filtered whiskey gives the pie a hint of smokiness and caramel, a perfect compliment to the chocolate.  Unveiling the pie at a recent party, I had multiple requests for the recipe – so I knew a hit had been born!

This is a really easy to make recipe but it does take time.  The key to making good french silk pie is spending the time to beat the mixture after the addition of each egg.   Whisking the eggs for the length of time called for in this recipe is what gives French Silk Pie it’s delicate fluffiness, don’t cut corners!  I love this recipe and make it for just about any function where I have to bring a desert.  It’s usually gone in minutes!

How to Make Tennessee Silk Pie

First, start by gathering your ingredients.  I’d say high quality eggs and chocolate will go a long way in the quality of the pie you make.

  1. Pre-heat the oven and bake your pie crust according to the instructions given.  When the crust has baked, let it cool
    1. Note: It is important to poke holes in the crust before baking!
  2. Meanwhile, take the softened butter and cream it with the sugar in a mixer
  3. Add the melted chocolate , vanilla, and whiskey (0ptional).  I melt the chocolate using a sauce pan floating in a pan of hot water to avoid burning it, let it cool for a bit before adding to the mixture
  4. Begin adding the eggs, I start with the yolks first.  Remember it’s extremely important to beat the mixture for 20 minutes after adding each egg & egg yolk.  Remind me to add a stand mixer to my wedding registry….
  5. Finally, add the mixture to the cooled pie crust

Put the pie in the fridge overnight to set and you will be rewarded with a delicious, easy to make Tennessee Silk Pie!!

Tennessee Silk Pie Ingredients and Instructions

Tennessee Silk Pie
 
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French Silk pie emboldened by the addition of Jack Daniels. The combination of the eggs, sugar, chocolate, and a hint of whiskey really make this dessert a treat!
Author:
Recipe type: Dessert
Cuisine: French
Serves: 6
Ingredients
  • 1 Pre-made Pie crust. I use Trader Joe's when they have it
  • 1 stick of butter (unsalted)
  • 2 egg yolk
  • 2 eggs
  • ¾ cup of sugar
  • 2 oz of high end, unsweetened chocolate
  • 1.5 tsp of vanilla
  • 2 tbs of Jack Daniels (optional)
Whipped Cream
  • 1 cup of heavy whipping cream
  • 2 tbs of powdered sugar
  • 1 tsp of vanilla
Instructions
Tennessee Silk Pie
  1. Bake the pie crust according to directions on the box. Remember to poke holes in the crust before baking it to prevent the crust from bubbling.
  2. Soften the butter (Let it sit out for a few hours or with a microwave - careful we want it softened but not liquid!)
  3. Meanwhile soften the chocolate using a double boiler (or in the microwave) and let cool
  4. When the butter has softened cream it with the sugar using a beater
  5. Mix in the cooled chocolate, whiskey (optional) and vanilla
  6. Mix in the egg yolks one at a time, beating for 5 minutes each. Repeat for each of the two eggs for a total whisking time of 20 minutes. Don't skimp! The long whisking time gives the silk in French Silk Pie 🙂
  7. Pour the mixture into the cooled, baked crust and let it sit the fridge, covered, overnight
  8. The next day serve with the whipped cream and enjoy!
Whipped Cream
  1. In a metal bowl pour in the heavy whipping cream and add the vanilla
  2. Using a whisk, begin whipping using wide strokes. The key is to try and introduce air into the milk.
  3. When the cream starts to thicken add the sugar.
  4. Continue whipping the cream until soft peaks begin to form, typically about 5 minutes
Notes
Be sure to keep the pie refrigerated between servings!

For best results, the whipped cream should be made right before serving.

The song Whip It, by Devo played twice is the perfect length of time for making the whipped cream, no joke! Careful though, go any longer and you risk turning the whipped cream into butter!

While the whiskey is what transforms the pie from French Silk into Tennessee Silk, you can easily leave it out and still have an extremely delicious pie!

You should note that the eggs in this recipe are uncooked. While I'm personal ok with eating raw eggs (I mean how many of us snack on cookie dough?) I'd say that this recipe should be avoided by those that are pregnant, very young, very old, or with a compromised immune system. Also I'd try and use the best quality of eggs you can get your hands on.

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Mojito Nights, My Quest for the Best Mojito in Havana

Posted on March 3, 2017 by Ben

Searching for the best mojitos in Havana cuba

While we recommend your own quest, we felt El Chanchullero had the best mojito in Havana

Havana, Cuba is the birthplace of the mojito thus the drink can be found on any menu of any bar in town.  While on a recent trip to Cuba I made it my mission to find the best mojito in Havana.  I was surprised how varied the mojito recipes were from bar-to-bar. With bartenders influencing the creation of each drink, no two mojitos were alike, which kept us in pursuit!

Here is an ordered list of my impressions, but please try your own quest and let me know what you think.

6. La Esquina De Dragones Bar

Mojitos at La Esquina De Dragones in Havana Cuba

Most people in La Esquina De Dragones were drinking mini beer towers, perhaps we should have?

La Esquina De Dragones is a little outdoor garden bar around the corner from the Fábrica de Tabacos Partagás.  It’s on the corner of Dragones  Filled with mostly locals, I imagine back when cigars were being actively made at the factory (they are now made at a temporary location across town), this would have been a lively place come quitting time.

The mojitos were decent, however, the sugar was overly grainy giving it a strange mouth feel. Also, the mojitos took a while to make (I think they went out to go buy the mint!)  The owner stopped by and asked us how he could attract more tourist to the bar, a sign of the times in Havana (hint: boot the multiple people telling us they can get us cheap cigars).  For the price I’d look elsewhere, but who knows what this place will be like in a few years?  It is, after all, a great space with lovely trees shading the brick patio and they were setting up for a singer.  I’ll probably just stick to the beer next time.

Price: 5CUC

Rating:

5. Sloppy Joe’s Bar

At Sloppy Joe's in Havana, Cuba

Watching Alec Guinness enter Sloppy Joe’s in the movie Our Man in Havana while sitting at the bar at Sloppy Joe’s. Very meta….

Sloppy Joe’s has welcomed tourists for over four decades—during the 1940s and 1950s it was a magnet for American celebrities and tourists wanting to mingle with them.

It has been described by the Los Angeles Times as “one of the most famous bars in the world” with “almost the status of a shrine.”  In 2013, the bar underwent a complete renovation after a fire left it abandoned for 48 years.

We found the mojito at Sloppy Joe’s to be overly sugary and did not enjoy it as much as others we had on our trip.  However, later on we found out it’s possible to tell your bartender how you like it “strong, little sugar etc.” so keep this in mind when ordering.  Finally, you can get a shot of Havana Club 7 Años for about 2.5 CUC. Put it on ice and enjoy instead!

Price: 4 CUC

Rating: 2/5 Mojitos

4. Hotel Nacional de Cuba

Mojitos at Hotel Nacional de Cuba

While the mojito here was so-so, the history and ambiance of this place make it a must-visit!

How can I refuse a chance to visit a place that was the haunt of Lansky, Luciano, and once even held a mob conference?  Hotel Nacional is filled with old photos of all the movie and music stars that once graced the halls.

Watching the bartender make the mojito, I was surprised to find it tasting watered down (Hinting that the rum itself was watered down).  Maybe the mob still has an influence over the hotel after all?  While I liked the mojitos better at Sloppy Joe’s, the history of this place kick it up a notch!

Price: 5CUC

Rating*:2.5/5 Mojitos

*Extra half goes for the location!

3. La Bodeguita Del Medio

Bodeguita del medio havana cuba

Stepping up to the bar and watching the bartender make so many mojitos at once is worth it for the experience alone!

Above the bar at La Bodeguita Del Medio is a quote from Hemingway: “My mojito in La Bodeguita, My daiquiri in El Floridita.” Given this, it seemed like the most likely candidate for the best Mojito in Havana, right?

Like all things in Cuba, don’t take everything literally.  The quote was invented as a joke by the owners in the 50s to drum up business.  The bartender seemed to like a heavy rum pour giving this mojito a strong rum taste.  Still, I’d rank the mojito the third best mojito in Havana.

Price: 4CUC

Rating:3.5/5 Mojitos

2. Saratoga Havana

Mojitos at the Saratoga Havana

The Saratoga Havana offers sweeping views of the city from its rooftop bar & pool. A must visit!

Originally built between 1879 and 1880, the Saratoga Havana quickly became one of the best known hotels in Havana.   The hotel was renovated in 2005 as a luxury hotel (it was preciously a shuttered boarding house), so the lobby bar and roof deck are in great shape.  With breath-taking views of the city from its roof deck, it’s no wonder Beyoncé chose to stay here on her vacation in Havana.

The mojitos were not too sweet and served with a dash of bitters.  In addition, the roof deck makes for a perfect place to light up a cigar and take in the city views making this my second favorite mojito in Havana!

Price: 5.50CUC (inclusive of a mandatory service charge)

Rating:4/5 Mojitos

1. El Chanchullero, the best mojito in Havana

The best mojitos in Havana are at El Chanchullero

Amazing 2 CUC cocktails and cheap, delicious food? Sold!

Aqui jamás estuvo Hemingway (Hemingway was never here) reads the sign outside El Chanchullero, setting the tone for the type of establishment this place wants to be.  Across the street from Plaza del Cristo and near the Capitol, El Chanchullero is just on the edge of old-town Havana.

The mojito was excellent, made with a dash of bitters to combat the sweetness causing it to break out of the Hemingwayish mold in a refreshing manner.  In addition, the menu is filled with a variety of cheap (2~5 CUC) array of tapas and main dishes.  Be warned though, this place is small and fills up fast!  On one evening at ~9pm there was a line 20+ people deep.  Come around 6:30PM to beat the rush!

Price: 2CUC

Rating: 

Bonus Cocktails

Mojitos are not the only drink you should have while in Havana, Cuba.  Below is a list of some other great finds:

  1. Despite the price, the daiquiris and rum old fashioned at Floridita are not to be missed (they were out of mint when we arrived, bast!).  Additionally, Floridita claims to have invented the daiquiri. (6CUC)
  2. Close by, Monserrate Bar offers excellent rum manhattans  and decent daiquiris for 4CUC
  3. ChaChaCha (near Museo de la Revolucion) offers a great spin on the mojito – their house drink is made with fresh pineapple juice (in loo of club soda) and is served in a copper mug.  In addition, the Cubata (a Cuba Libre made with dark rum) makes for a refreshing mid-afternoon pickup.  Serving great ceviche, this place should not be missed!
  4. The pineapple man at the flea market is awesome (back left corner)!  He takes a whole pineapple, cores it and blends some of the slices with ice and adds rum upon request.  Finally, he even gives you the leftovers in a bag! Perfect for walking around and looking at art (3CUC)
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