Revolución numero 6 : Cruzar la frontera hacia Chile (en subte).
Hoy decidí cruzar la frontera. Tentada por comer un rico pescado de la costa del Pacifico. No me resulto tan difícil decidir en que restaurante iba a comer ya que existe solo uno en todo Manhattan.
El restaurante se encuentra ubicado en Times Square, área donde abundan los carteles y sus publicidades, donde todo brilla, donde se muestra todo el branding y el consumo americano. Todo esta repleto de turistas, que caminan a paso de hormiga, se amontonan para sacar fotos y casi no se puede transitar. Es agotador estar ahí mas que un rato pero, a la vez, se trata de uno de esos lugares a los que se debe visitar al menos una vez en la vida. No vengo a menudo, solo cuando tengo visitas que no conocen NY. Sin embargo, reconozco que cada vez que piso Times Square me lleno de energía y me recuerda lo intenso y fascinante que es New York.
Pomaire cuenta con una tradicional ambientación Chilena. Según nuestro amigable mozo, todo (mesas, sillas, cuadros etc) ha sido especialmente traído desde Chile para la decoración del restaurante.
La atención es excelente.
Primero nos sirvieron pan casero y sopaipia (pan de calazaba) con una salsita llamada pebre que estaba exquisita. Es de sabor intenso, picantito pero sin llegar al extremo de algo difícil de comer.
El pan calentito me decía... " PRUEBAME PRUEBAME..". En ese instante me pregunte .."Luciana en el dia de hoy piensas ir al gimnasio?" y me respondí que si. Entonces comí sin culpa.
Algunos me preguntan como soy tan flaca con todo lo que como? Y yo respondo que la clave es balancear. Mi mantra es disfrutar pero sin dejar de pensar en elegir productos saludables, orgánicos y tratar de hacer actividad física. Darnos permitidos es una forma también de mimarnos; nunca dejen de darse algunos gustitos !!!
Luego de esta disquisición inconducente, me pedí de entrada un tartar de salmón; muy fresco y sabroso. Ingredientes: alcaparras, salmón crudo y cebolla picada.
El plato principal, un salmón patagonia con verduritas. Literalmente se me derritió en la boca. Muy liviano y bien condimentado. Es realmente muy recomendable!
Por ultimo, un delicioso apple pudding casero. Pero si quieren probar algo mas típico y autóctono, pidan la torta mil hojas. Una versión diferente a la argentina pero igual de exquisita. Contiene manjar (dulce de leche), brandi y nueces. La presentación es bien rústica y por supuesto casera.
A continuación, otros platos típicos (ya no podía comer más, pero al menos tomé unas fotitos para compartirlas con ustedes).
- Empanada de pino
El relleno de pino es el más popular. Contiene carne molida, aceitunas, pasas de uva, cebolla, huevo duro, merquen (especie chilena) y sal.
- Pastel de choclo
Choclo molido, albahaca, cebolla, carne y pollo molidos, sal y huevo duro
- Humita
Está hecha de choclo fresco rallado y pasado por el mortero (no con harina de maíz, como el tamal), y tiene bastante menos ingredientes que el tamal (por ej: no lleva carne).
371 W 46th St (between Eighth and Ninth Aves)
Midtown West
"All content appearing on Latin Food Lovers, including, but not limited to text, copy, graphics, video, and images is the exclusive property of Luciana Davidzon and may not be used or reproduced in any way without express written permission.
Revolution No. 6: Cross the border into Chile (by subway).
Today I have decided to cross the border. Tempted to eat a delicious fish from the
Pacific coast. It was not hard to decide which restaurant I would visit since there is only one in all of Manhattan.
The restaurant is located in Times Square, a place full of signs and
their advertisements, where everything shines throughout, showing all the branding and
american consumption culture. Everywhere you turn is full of tourists, who walk slowly to take pictures and can hardly move. It's exhausting to be
there for more than a little while but, at the same time, it is one of those places that
should be visited at least once in life. I do not here come often, only when
friends and family come to visit NY. However, I recognize that every time
I set foot in Times Square, my energy is recharged and I am reminded of how intense and exciting New York really is.
Pomaire ambience has a traditional Chilean look. According to our friendly
waiter, everything (tables, chairs, tables etc.) has been especially brought from Chile
for the restaurant decoration.
The service is excellent.
First, I had homemade bread and sopaipia (bread of squash) with a sauce
called pebre. That was exquisite. It had an intense flavor, spicy but not to strong.
At one point, the warm bread looked at me and said: "TRY ME, TRY ME". I then asked myself: "Luciana, Are you going to the gym today? I replied with a categorical yes... Then, I ate without any guilt .
"How are you so skinny with everything you eat? " people ask. I think that the right balance is
key. My mantra is to enjoy, but not stop thinking about choosing healthy and organic products, and try to make physical activity.
Getting treats from time to time is a way to spoil us. We should never stop the treats !
After this pointless digression, I ordered salmon tartare as entree; very fresh and tasty. Ingredients: capers, salmon oil and chopped onion.
The main dish, a salmon with vegetables Patagonia. It literarily melted in my
mouth; very light, well seasoned. I highly recommend this plate!
Finally, a delicious homemade apple pudding. But if you want to try something more
typical and autochthonous, ask for the thousand leaves cake (torta Mil hojas). A version that differes from the argentinean one, but equally exquisite. Contains Manjar (dulce de leche), brandy and
nuts. The presentation is very rustic and homemade of course.
Next, other traditional chilean dishes (I could not eat any more at that point, but at least I took some photos to share with you.)
Empanada de pino
The filling of pino is the most popular. Contains ground beef, olives, raisins
grapes, onions, egg, merquén (Chilean species) and salt.
Ground corn, basil, onion, ground beef and chicken, salt and egg
Humita
It is made from grated fresh corn and passed by the mortar (no
Corn flour, as the tamale), and has less ingredients than the tamales (for example,
it contains no meat)
371 W 46th St (between Eighth and Ninth Aves)
Midtown West
www.pomairenyc.com
"All content appearing on Latin Food Lovers, including, but not limited to text, copy, graphics, video, and images is the exclusive property of Luciana Davidzon and may not be used or reproduced in any way without express written permission.
