When Mercadito Latino was on Henderson Hwy I would drive by and wonder about its offerings inside. Unfortunately I never had an excuse to go in. Three years ago the Mercadito relocated to 570 C Sargent Ave. and was able to add more dining space. I am guessing that is when it became a full blown restaurant.

The structure of the business is very much like the places that we love to visit in Mexico with the wife in the kitchen lovingly recreating her family recipes and her husband up front serving the tables and manning the cash register. We were introduced to Sonia Lemus when she finally had an opportunity to sit down at the end of her evening. She was as good-natured and pleasant as her husband Julian. Together they own and operate the market and restaurant.

In keeping with our other Latin restaurant experiences, the food came out quickly and steaming hot. You could taste that all the concoctions had been freshly made.

We were delighted by the tortilla soup that we shared. Dotted with pieces of silky avocado, goey cheese, pulled chicken, crispy tortilla strips and sour cream, it warmed us up nicely. I would have loved a lime wedge to squeeze into the broth like we do when travelling.

When the pupusas arrived at our table, Julian asked us if we were familiar with them. We responded yes based only on the one other opportunity to eat Salvadorian food in Winnipeg at La Fiesta Cafecito. We requested “Revueltas” which means we enjoyed cheese, beans and pork in all three corn flour pockets. I pressed for more detail about the cheese used. Julian replied that it was a blend of a Salvadorian cheese, feta and mozzarella.

We were full by this time and still had chicken tacos coming to the table. If you think that tacos are always the Old El Paso style, you would be mistaken. Soft corn tortillas are eaten at almost every meal as a way of scooping up the fare. We had to at least have a bite and appreciated the subtle spiciness of the chicken and peppers inside the soft corn taco. My bite resulted in juices bursting out of the wrap and onto my plate (the sign of a very delicious taco).

The restaurant has an all day menu available. They are open Tuesday-Saturdays from 12 noon until 8:30 pm and are wheelchair accessible.

Watch for Food Musings every second Wednesday in your copy of The Headliner, The Herald, The Lance, The Metro, The Sou’wester and The Times.

Kath’s quote: “Humour keeps us alive. Humour and food. Don’t forget food. You can go a week without laughing.” ― Joss Whedon

Love never fails.

Once a month D, Sister #3 and I host an evening at our house where the Moms and Dads of babies, toddlers and young kids get to have a break and spend the evening with adults. They often look a bit harried as they arrive at our place with kids in tow. The number of kids range from two to four per family and when we have a full house there are ten adults and fourteen kids. We hustle the small fry into the dining room and we put down a quick supper. I say quick because the kids are always raring to get downstairs for a play with their buddies. In the mean time the adults fix a plate and head to the living room and tuck in at a more leisurely pace.

I try my best to fix a meal which will be pleasing to both children and adults and sometimes one group takes precedent over the other. But tonight I think that I may have a winner: Texan Pulled Pork with broccoli & kale slaw, ciabatta buns and one bite brownies for dessert.

I posted this picture on Instagram and have had a couple of requests for the recipe so here goes:

Love never fails.

A couple of times per year I have the pleasure of working for and with Michelle Book of the Canadian Health Food Association. Recently she was in town to make live appearances on the morning shows of both Global and CTV to present the 2017 food trends for healthy living. As her food-stylist, I was invited to purchase items for her in advance, deliver them to the stations and set them up in a pleasing fashion. Since she jetted off to her home base right after her last appearance, I also had the opportunity to try some of the new products that she left with me.

Sprouts

Sprouts are low in calories and fats but high in digestible protein and essential vitamins and minerals. They are actually able to hold onto loads of vitamins and minerals that many foods often lose through processing. We used the leftover alfalfa and mixed sprouts in our sandwiches but I understand that they are also good in smoothies. Leftover beans sprouts will go into a pad Thai. Almost any seed or grain can be sprouted in a moist environment making sprouting super easy and affordable.

Plant Based Dairy Alternatives

Most of us are familiar with almond, hemp, soy and coconut milk but this year you’ll be seeing some delicious new additions at your local CHFA Member health food store such as Vita Health. I used the cashew milk in a Moroccan Stew with excellent results. New products are being made with everything from flax seeds, hazelnuts and cashews. The dark chocolate was tasty and you couldn’t tell the difference between the no butterfat cream cheese and regular cream cheese. The many products were super creamy and a great source of calcium and vitamins A, D, and E without added calories, saturated fat or cholesterol, making them a good choice to help with our New Year’s resolutions.

My favourite was the coconut yogurt which I loved for breakfast with pineapple and papaya. It was superior in taste to regular yogurts and has antibacterial properties which help to balance gut bacteria and rid the gut of toxins to help improve both digestive and immune health. D really liked the shredded Monterey Jack dairy free cheese. We have enjoyed it on omelets and flat breads.

Digestive Enzymes

Digestive enzymes give our body a head start on digestion to break down all the goodness in the food we eat, such as carbohydrates, protein and fats. Little did I know that consuming the pineapple and papaya with my yogurt was aiding my digestion and improving nutrient absorption.

Mushrooms

Mushrooms have been used for their health benefits for centuries. I made a Four Mushroom soup with red onions and wheat berries that was out of this world! Two of the mushrooms in my recipe-white and cremini are a rich source of B-vitamins and minerals including selenium and copper.

Smart Carbs

Carbohydrates are often a source of confusion for many people. Foods made with refined carbohydrates like pastries, white breads and most starchy pasta noodles can put stress on your body’s systems and spike insulin levels. Since I have recently been cautioned about a high sugar reading by my nurse practitioner, I am very interested in this particular category. I have found out that by making simple changes like choosing complex carbs more often, including legumes, buckwheat, quinoa, fruits & vegetables and whole grains I can stimulate fullness and increase my “feel-good” hormones, including serotonin.

We have yet to try our black bean rotini or edamame & mung bean fettuccine but I understand that they will provide a gluten-free, protein and fibre packed alternative to traditional pasta. This evening we are supping on zucchini spiral noodles and I can attest to the black bean tortilla chips being oh so tasty especially when dipped into a fresh salsa.

Check out CHFA’s website to learn more.

Kath’s quote: “Beans are neither a fruit nor musical“.- Angela Cartwright

Love never fails.

2016 has been a wonderful year of noshing for Food Musings.

The year started with munching on salads at The Nook, The Peaks Restaurant and the Capital Grill, then progressed through the delectable offerings of beef tartar at Sous Sol and Segovia. The peanut butter & jam chicken wings were a hit at the Silver Heights as well as the peanut butter and jam buster at Bronuts.

Midyear brought the Sunday brunch buffet at Gausthouse Gutenberg and out of town treks to Jonsey’s and Hillside Beach.

Noodles were the selected fare at Dancing Noodle, Nicolino’s and Tom’s Pho and fish and chips were sampled at both Sei Sushi and the Captain’s Table.

The biggest surprises were the bacon and egg pizza at Peg Beer Co. and the calamari on the seafood pizza at Amici (now closed) followed closely by quail eggs at both Bisita and Fusion Experience. Everything was a surprise Saperavi, the first Georgian restaurant on the prairies.

The year concluded with exceptional tastes of the Vietnamese pork sandwich at King + Bannatyne,

fried chicken toast at Clementine and paella at Simon’s Cuisine.

What does 2017 hold for Food Musings? Well I am still trying to work my way through the reader’s suggestions of Begonia Grill, Common Sense Deli & Bakery, Diner’s Grill, Ethiopian food at Massawa, Latin American fare at Mercado Latino Restaurant & Market, a theme night at Rossmere Country Club and the White Star Diner once they make their move to Kennedy St. On my personal list are Saddlery on Market, Feast Café Bistro, Blind Tiger Kitchen and Crème de L’Essence. So it looks like 2017 will be another busy one with trying to keep up with Winnipeg’s vibrant restaurant scene (and going to the gym to offset the fruits of my labour).

Kath’s quote: “Too much of a good thing can be wonderful.”-Mae West

Love never fails.

Simon’s Cuisine is part of the snazzy new Food Hall at The Forks Market. Winnipeggers were out in droves on this particular balmy winter day and so finding a parking spot took a bit of patience. Simon’s delectable offerings made one forget about the extra effort. The new Hall had a grand open feel, even though the seating is still food-court style.

Simon’s has been on my radar for a long time. I had intended to visit their original location on St. Mary’s Road and never got the opportunity.

Jose Sturym, the Owner/Chef moved to Winnipeg in 2003 from Argentina with his family. He opened the original Simon’s in 2004 and this manifestation earlier this year. Along with a huge variety of Argentinean empanadas the kiosk offers Chicken Deshuesado (a boneless chicken breast marinated in lemon, garlic and wine), a Milanesa Sandwich and Fritatadas. I couldn’t decide between the Lorca or Paella so I ordered both.

Lorco is an Argentinean stew made from sausage, squash, lima beans and hominy (corn grits). I detected a smoky paprika taste and enjoyed the white beans and mild sausage. The hearty portion came with a wedge of bread to mop up the stew’s sauce.

I was particularly impressed with the Paella. Containing a spicy chorizo sausage and a variety of seafood, namely mussels, squid and shrimp, the dish could easily pass as a dinner entrée. The famous Spanish casserole is rice-based but has distinctive onion, garlic and spicy pepper notes. The juices from the seafood permeate the rice and create a hearty and deeply satisfying dish.

I can imagine dining there one evening with a flight of craft beer or a wine flight from The Common also located in the Food Hall.

I forgot to ask who Simon was!

Simon’s Cuisine official address is 132-1 Forks Market Road. They are open daily from 11 am until 8 pm. They have an all day menu available and are wheelchair accessible.

Watch for Food Musings every second Wednesday in your copy of The Headliner, The Herald, The Lance, The Metro, The Sou’wester and The Times.

Kath’s quote: “ESTELLE: What am I supposed to do with all this Paella?!
GEORGE: They said tomorrow, maybe.
FRANK: Maybe?
ESTELLE: Maybe they don’t like us.
FRANK: Why wouldn’t they like us? (tastes the Paella) Again with the pepper? What do you gotta use all the pepper for?!!
ESTELLE: Ah keep quiet.
FRANK: What are you trying to set my mouth on fire?!!
GEORGE: I don’t know what the reason could be”. – Daily Seinfeld

Love neve fails.

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