Thanks A Latte!

To our dearest customers:


It’s been over 7 seven years that we had the pleasure of serving you inside the Port of San Diego.

We can’t even explain what a wonderful and learning ride it’s been for us. This wouldn’t be possible with the constant support of our patrons and vendors. Thru the years you have become family and friends. As we lovingly refer to you to as our port children, nurturing you with our recipes and coffee, always giving you our all. We saw many families grown and many dreams come true.

But after much thought and consideration we decided to move on to the next phase of our life and careers…and maybe grow a family of our own. With that being said, Café Ole will be closing its doors December 19.

We are starting to move inventory, so if you have a $25, $10 or $5 card don’t forget to used it as well as any Gift Certificate that’s been hiding in your desk or drawer.

Thank you again for your love and support. We will be forever grateful for your business.

Kind regards,
Yan & Haydee Yanez
Café Ole

Food Maps

I apologized for the lack of posting but life got in the way. I saw these beautiful food maps a few a months ago and I wanted to share with you and celebrate the beauty of each country.

The Maps are created by the talented duo Caitlin Levin and Henry Hargreaves.

Here's a small info about the process.

FOOD MAPS

These food maps created by Caitlin Levin and Henry Hargreaves originally were inspired by a passion for travel. Exploring new places through the food you eat is often a portal to the cultural complexities of that place.

In this series we have taken many of the iconic foods of countries and continents and turned them into physical maps. While we know that tomatoes originally came from the Andes in South America, Italy has become the tomato king. These maps show how food has traveled the globe - transforming and becoming a part of the cultural identity of that place. Who doesn't know the saying "throw some shrimp on the barbie" and not think of Australia? Who goes to France without eating bread and cheese? And who makes a Brazilian caipirinha without a fistful of limes?

These maps are a playful representation of our interpretation of food from around the world, painstakingly created with real unadulterated food. This project speaks to the universality of how food unites people, brings us together and starts conversation - just as we hope these beautiful maps will do too.

created by Caitlin Levin and Henry Hargreaves
typography by Sarit Melmed

Musts for hunting!

One of my favorite things to do is: Vintage Shopping! I'm always on a mad thrill of the hunt and when it comes to vintage is a fierce competition. I stayed local shopping on Kobey's and the Ocean Beach Antiques District but nothing compares when we shop at the mother of all: Rose Bowl. Here are my must for shopping for vintage and antiques:

uno.iphone / dos.sunnies / tres.single bills / cuatro.sunscreen / cinco.water / seis.cart / siete.bag / ocho. flats

P.S. You can find my other vintage excursions here, here and here! What I score was a 3D vintage view-master in original box (for the hubby's camera collection) and a 1940's mink headband with netting ( in perfect condition).

image via: hayanarts

Eating Las Vegas

We are officially back from our Holiday break and let me tell you it was lovely. We usually stay home during this time but we decided to go to Vegas and see what the see city has to offer.
We haven't been to Vegas in almost ten years and the city is completely different. We did the usual touristy stuff, such as watching shows, cruising the hotels, going to the spa and most importantly to eat and eat some more. Here are some of the places we visit.

Beijing Noodle No.9, Caesars Palace. When we booked the trip we also make sure to make reservations to restaurants and it make a huge difference. This little place is always pack with a 45-60 minute waiting line. The handmade noodles make a huge difference, the place is gorgeous and the food is delicious but the staff leaves you with a bad taste in your mouth. You almost have to have a ruthless attitude to command their respect, its definitive an insiders place and they will let you know that you are a stranger. Would I go back? Not really but it was worth a shot.

Burger Bar, Mandalay Place. Oh boy! Oh boy! Two words...Hubert Keller! I been in love with Chef Hubert Keller since I saw him in the first season of Top Chef Masters. Dreamy, talented and french. We wanted to eat at Fleur de Lys for a while but its always booked. So when the hubby said he wanted a burger I knew exactly were. For some crazy reason they had walk-ins that day and they quickly gave us a table. The staff was friendly, nice and accommodating, just exactly what you want from a chef in control. The burgers were delicious and the sweet potato fries too but if you want your mind to be blown away just order one of the alcoholic milkshakes...WOW! There tall, rich and boozy, a meal at is own. Would I go back? Of course!

The Barrymore, Royal Resort Casino. This a gem! If you have a love for showgirls, glitz and glam this is the place for you. Classic Las Vegas in one little restaurant. Everything is so gorgeous, you will think that Frank, Sammy and Dino eat here every night after their show at the Sands. Again the place is impeccable, the staff friendly and the food is beyond delicious. We had a pre-fixed menu because it was Christmas day but the food was outstanding. Three courses with champs and our waiter was delightful. Would I go back? Hell yes! I would marry again to have my reception here yes!

Border Grill, Mandalay Place. We can go so far not eating mexican food and I was craving guacamole for a couple a days now. So we did the unthinkable... we cancel our reservations from Mesa Grill (Bobby...who?) and went straight to Border Grill. We love, love Susan Feniger (lovely lady) and we wanted to try her food for a while. Again no reservations, we just walk-in and they accommodate us really quickly. We started with chips, salsa and guacamole and the most delicious and fresh peach and strawberry lemonade. The food delicious, the staff friendly, funny and easy going and the place relax and inspiring. Would I go back? Of course, just to support Chef Feniger.

So that's it folks. We know that people love Vegas just to gamble but let me tell you if you are not playing in a poker tournament, your chance to beating the house are pretty slim so instead just enjoy Vegas and eat deliciously.

images via: google

lt's Good to Give!

It's the Season of Giving! Every year, month, day and hour we get to so caught up on our self's but the start of the a New Year is a great  moment to reflect on what we can do different in a bigger better way. To Give is a great way to do good not only monetary but with love, laughter and kindness. To give Peace is FREE and oh so rewarding. So this New Year just give a little and give it good.

On a side note, here a list of our favorite charities and programs that do good.

• HSTJ, humane society of Tijuana
• Change.org
• Red Cross
• Humane Society 
• Unicef

Annual X-Mas Break

Hello Porteños,

Just a gentle reminder that...
Café Olé will be closed from the 23th of December to the 3rd of January. We will gladly return Monday, January 6th. Hopefully you can keep checking our blog for new recipes, coffee and everything México. As well as our facebook and twitter account! Have a Happy & Safe Holiday Season. 

Best regards,
Yan & Haydee

Pecan-Sugar Cookies

This cookies are becoming our got to cookies for the Holiday Season. So easy to make, basic delicious ingredients and tons of flavor. Here's the recipe:

Ingredients
Original recipe makes 4 dozen

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup of ground pecans
• pecans to decorate

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, ground pecans, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets and decorate with a pecan on top.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

image via: google search

Mexican Punch

Hello everybody! Its been a long time since we did a post. We been working hard at the shop during this Holiday Season and other projects like school, catering and family but we are here to celebrate the season by sharing a recipe of one the most traditional and iconic Mexican drinks: Mexican Punch or Ponche.

This a a warm and inviting cocktail that we drink during the Holiday Season. A go to for Posadas with a delicious Tamal. Here's the recipe:

Ponche
Adapted from Fany Gerson’s My Sweet Mexico
Makes about 3 1/2 quarts

Note: You shouldn’t feel wedded to any ponche recipe, as the ratios can be tweaked for your specific tastes. Fany’s version includes tamarind, raisins and prunes, but I found the original quantities to be a little too tangy, so I lessened them and added more water. In the future I may leave out the prunes all together.

If you don’t have piloncillo, you can substitute brown sugar. If you can’t find sugar cane, just leave it out.

The amount of water depends on how thick you like your ponche. Once the fruit starts to cook, the mixture will thicken — feel free to add more water to thin it out. Ponche also reheats beautifully on the stove, thinned with a little water. It will keep in the fridge in an air-tight container for at least a week.

To cut piloncillo: Grab the thick end of cone and slice with a knife. It’ll require some force on your end, but it should work. (The piloncillo should not be so hard that you can’t cut it.) You could also try scraping it along a box grater. Don’t put the cone in the food processor, or it might break your machine.

Ingredients

• 2 1/2 to 3 quarts water* (see note)
• 2 cinnamon sticks, about 6 inches long
• 8 ounces tejocotes, left whole
• 6 guavas, peeled and cut into bite-sized pieces
• 2 mild-flavored apples (not Granny Smith), peeled, cored and cut into bite-size pieces
• 2 four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup dark raisins
• 5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
• 6 to 8 ounces piloncillo or dark brown sugar (this equals about one average cone)
• Rum, brandy or tequila (optional)

Directions

1. Bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft, about five minutes.
2. Remove the fruit from the pot, let cool and then peel the skin off with your fingers. (It should come off easily.) Cut the tejocotes in half, and remove and discard the seeds.
3. Once they’ve been peeled and de-seeded, place the tejocotes back into your pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
4. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.

image via: mija chronicles

Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeño peppers

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

recipe via: barefoot contessa

Kahlua Arroz con Leche

In Mexico, one of the ultimate dessert staples for the majority of Mexican families is "Arroz con Leche" or better know as Rice Pudding. To be honest I never cared for it, but my husband has a special fondness for the dessert. He is especially fond of this dish in particular because his beloved Abuelita used to make it for him all the time. So after many years of avoiding the dessert I found a great recipe that we both can enjoy.
Last weekend, I was catching up on my cooking shows, and I saw a wonderful rice pudding recipe made by Ina Gartner. After seeing the list of ingredients and the process I knew this one was the winner, but I made some minor tweaks... I exchanged the rum for the Kahlua (because we are coffee lovers) and it didn't disappoint. Here's the recipe:


Kahlua Raisin Rice Pudding (6 to 8 servings)

Ingredients

· 3/4 cup raisins
· 2 tablespoons kahlua
· 3/4 cup white basmati rice
· 1/2 teaspoon kosher salt
· 5 cups half-and-half, divided
· 1/2 cup sugar
· 1 extra-large egg, beaten
· 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and kahlua. Set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

recipe: barefoot contessa

Mexico 911

Its been hard looking for the words to write this post but I guess the correct information will do. During the last couples of days Mexico has been hit with some of the worst natural disaster in history. Hurricane Ingrid and Manuel have destroy hundreds of roads, houses, businesses and families in the states of Veracruz and Guerrero. Although Mexico's Red Cross is doing whatever is in their possibilities to help there's a hundreds of silent victims suffering from this tragedy: animals & beloved pets.

Sadly there's not a big social and civil education in Mexico regarding household pets and animals and a lot of them are just in street looking for little to eat and a cozy shelter. Worrying regarding this matter I found a great organization doing everything they can to help families and their pets to survive this disaster. Thanks to Mundo Patitas they are constantly notifying the community via Twitter and Facebook were to find shelter, blankets, food and basic necessities for your pet. If you live in or near the Mexico City area here are a list of shelters that can help you:

MEXICO CITY:

1) José Ma. Vigil # 101,C-3 ó C-5, Col. Escandón, M. Hidalgo, DF.

Informes: sandra@todossomoaanimales.org

2) Texas # 33, Col. Nápoles, B. Juárez, DF. 

Informes: mcampero@fundaciontomy.org

3) Lago Bolsena No. 205 Col. Anáhuac, M. Hidalgo, DF. 

Informes: Rubén Tel. 52039595 facebook.com/klipmake

4) Priv. Jesús del Monte 54, Col. Cuajimalpa, delegación Cuajimalpa, DF. 

Informes al cel 5591658506

5) Calle Michoacán Parque México Col. Condesa, Delegación Cuauhtémoc, DF 

Domingos de 1 a 6 pm 

Informes: 5522195151
Contacto@mundopatitas.org.mx

6) Tlacotal Z 2308 Col. Gabriel Ramos Millán, Iztacalco D.F. 

De Lunes a Domingo de las 10:00 a 21:00 horas

Tel. 56548562 o 0445515777608

7) Felipe Carrillo Puerto #265 Col. Popotla. Del. M. Hidalgo, de 9 a 8 pm. 

Informes: 5539762422 anaid_1004@live.com.com

8)Alliant International University
Dirección: Hamburgo 115 Col. Juárez, entre Génova y Amberes (frente a Plaza La Rosa).
Tel: 55.25.76.51
Contacto: Arturo López A.
Mail: alopez@alliantmexico.com

9) Luz Saviñon # 702 esq Mier y Pesado, Col. Del Valle, B. Juárez, DF (donde se junta Av. Coyoacan-Division del Norte-Luz Saviñon y Mier y Pesado. 

Informes: 555543 5060

STATE of MEXICO:

10) Cerrada de Oyameles Lt 38 Casa 201 Planta Alta Col. Arboledas de San Miguel Cuautitlán Izcalli, Edo. Mex. 

Informes: 5534937098
mundopatitas.edomex@gmail.com

11) Óptica C&R Calle Vicente Guerrero # 9 Col. Xochicuac Ecatepec de Morelos (cerca de Plaza Ecatepec, sobre Vía Morelos) 

Horario de L a V 12 a 8 pm, y Sábado de 12 a 5 

Informes: 5532511690 cruzherdezlopez@yahoo.com.mx

If you like to help, please donate the following items to any of this shelters:

• Water
• Wet food
• Dry food
• Food for farm animals
• Medical supplies 
• Vaccines
• First Aid Kits
• Blankets
• Collars and Leashes
• Plates and Dishes

Also Hotel Walton in Acapulco (Calete) is welcoming guest with pets and also are collecting supplies to help the animals in need. For information contact Elsa Salgado at (744) 2027-768.

image via: mundo patitas

Margarita

During the weekend festivities we went with a couple of friends to a cantina to drink some margaritas. Although the ones we have were quite tasty we notice that something was missing, after a few sips we figure it out... No Triple Sec! 
A lot people forget that the traditional original margarita comes with an orange triple sec liquor that is Cointreau. There's more than lime juice and tequila to the recipe. Here's the basic traditional recipe to the Margarita:

1-2-3- MARGARITA:

INGREDIENTS

• Diamond Crystal kosher salt
• 1 thin lime wedge
• Ice
• 1 1/2 ounces silver (blanco), 100 percent agave tequila
• 1 ounce triple sec orange liqueur, preferably Cointreau
• 1/2 ounce freshly squeezed lime juice (from about 1 lime)
• 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.
2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.
3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice.
4. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

image via: google 

Banana Bread

This banana bread recipe is been rocking our world lately. I have never tried such a delicious and moist banana bread in my life. Lately I been swearing on Martha Stewart recipes, not for nothing she's the Queen Bee in the cooking world. Here's the recipe:

BANANA BREAD:
The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.
YIELD: makes 1 loaf

INGREDIENTS:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

VARIATIONS:
To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

STEP 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

STEP 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOURCE : Martha Stewart Living, August 2004