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Feature Column: Chef LaLa
Don't Throw Your Profits Away!
JUNE 26, 2007
The best way to eliminate food waste is to not create it. At restaurants, make sure the purchasing manager or executive chef adjust their recipe to reflect sales fluctuations so that at the end of the day, your profits aren't going in the garbage dumpster.
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Tamales
APRIL, 2007
Finalmente las festividades han llegado, y nosotros en Pueblo sabemos muy bien cómo las celebramos muchos de nosotros... ¡Con Tamales hechos en casa! Chef LaLa lesofrece una deliciosa receta que ha sido heredada de generación en generación y muchos países Latinoamericanos han adoptado y modificado a su gusto.
Presentamos diferentes variedades para que las pruebe y deseamos que su comida Navideña sea espectacular. ¡Y a comer sabroso!
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Yeeee-haw!!!!
APRIL 4, 2007
Its Texas time again! I just can’t wait for that great Texmex Cuisine. We have a fabulous line-up of chefs joining us for the Culinary Demonstration Theater at Expo Comida Latina Texas. For those of you who are planning on attending, come by and say “Howdy".
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For the World of Produce, Chef LaLa's “Must-Have” Guide
MARCH 4, 2007
There’s a world of fresh produce in today’s supermarkets, farmers’ markets, and green grocers – cardoni, hearts of palm, jicama, malanga, pummelos, apriums, tomatillos – so much abundance that you may find yourself confused when buying produce. Melissa’s Great Book of Produce is the definitive guide to this exciting array of fruits and vegetables, filled with essential information, beautiful color photographs, recipes and more.
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Keep Them Coming Back For More - FEBRUARY 7, 2007
As owners and managers of restaurants, we spend so many hours on location that sometimes we start to overlook the “basics” for our customers. Taking care of the small details can make all the difference in building brand loyalty. So much money is spent on advertising and PR campaigns, when really, word of mouth of people's own experience is the best promotion available.
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Go Lite with LaLa - JANUARY 23, 2007
Growing up in the restaurant industry, I remember my parents always bemoaning the end of fall, which meant the beginning of winter and the beginning of slow sales. November through March have always been the toughest months of operation for restaurants. Perhaps this is due to exhausted budgets from holiday spending paired with people's New Year’s resolutions that involve eating less fat to improve their health. This can be especially detrimental to Latin restaurants because they have long had the bad reputation of being unhealthy and fattening.
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| Catalina Magazine "lite Latin Food" |
| Chef LaLa's simple recipes let you create passionate and healthy Latino food in no time. Read the article as printed in the March/April 2005 issue of Catalina. Includes recipes for Sopa de Conchitas, Casamiento, Machaca con Huevos and Arroz con Leche. |
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Professional Woman's Magazine
Para Todos Magazine nos invita a preparar una Paella. Platillo típico español con arroz.
..she challenged the old fashioned ways by cooking healthy and incorporating traditional flavors...
Included is Chef LaLa's recipe for "Fajitas de Pollo" (Chicken Fajitas).
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"Fajitas de Pollo" (Chicken Fajitas)
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