Tag Archives: Food Bazaar

Llapingachos, Ayacas de Pollo, and Locro de Papas

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Llapingachos

Llapingachos, an Ecuadorian speciality

We’re trying to wrap up Food Cart Month(s), so here’s a quick look at the Ecuadorian (yes, again) cart that’s parked outside the Gates Avenue Food Bazaar on Sundays and sometimes Saturdays. (Sometimes there’s a second unrelated Ecuadorian cart parked across the street, but it’s a bit chaotic and unappetizing so we’re focusing on this one here.)  Continue reading →

Dill It Yourself: How to Make Gravlax

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gravlax with fixins

Perfect breakfast: gravlax with fixins

Hello friends! Awhile back we told you about our favorite Ridgewood meals of 2012. Arbitrarily coming in at #6 was gravlax, aka gravad lax, aka “buried salmon.” In other words, it’s traditional Nordic salt-cured salmon that resembles lox or smoked salmon. Why is gravlax so great, you might ask?

  • It’s easy to make at home.
  • It’s economical.
  • Most importantly, you really can’t buy good-quality smoked salmon, like the kind you’d put on bagels, anywhere in Ridgewood. Sorry, Mr. Bagel! You just can’t.

With that in mind, here’s a quick tutorial on making and serving gravlax in your very own Ridgewood home:  Continue reading →