Rumberos

Today I enjoyed the luxury of meeting my friend Elizabeth for a real lunch. We went to Rumberos at 3345 14th Street, NW. I was pleasantly surprised.


The service was very attentive, and we did not have to wait to be seated. I found the restaurant decor vibrant but lacking unity. Perhaps the layout of the building and the shape of the space contributed to this impression. I call this the "stripmall effect."

I guess I would describe the cuisine as Pan-Latin or Latin-fusion. Liz and I both ordered the snapper, which came in a very flavorful tomato-based sauce laced with garlic, red onions (I'm used to yellow ones in this type of dish), and bell peppers. I'm pretty sure I tasted some white wine and cilantro in the background. The fish was served with rice, frijoles negros, and maduros. I also ordered a "tropical" salad, which included pineapple, green apple, chopped walnuts, and a fruity (probably orange-based) vinaigrette, and mofongo with seafood. The mofongo serving was a bit smaller than what I am used to, but maybe Washington Heights and Puerto Rico have thrown my calibration off. Also, the plantains were not completely mashed and formed into even a remotely spherical shape, but they tasted good nonetheless.

Unfortunately, we ran out of time before Liz had to return to work, so we did not order dessert. We'll have to return to try the coconut flan!

not exactly mac and cheese. . .

This is a dish that I make when I can't think of anything else to prepare (i.e., pretty frequently). I've also made it with chopped spinach and haricots verts. It just depends on what I have in the kitchen. This is a good side dish, but if you're as poor as I am, you might enjoy it as a meal.

By the way, I found another recipe for sofrito. Hopefully I'll get to test it before the holidays. If it's any good, I'll share it.





2 c cooked tortellone or tortellini (personally I think tortellini work better, and I like a mix of cheese, mushroom, and/or pesto)
1 1/2 c steamed broccoli florets
1 handful halved grape tomatoes
5 anchovies, blotted and chopped (I would use only 4 if you use the dried tortellini, which tend to be more salty)
1 clove garlic, minced
1 tbsp evoo
Fresh lemon juice to taste
Dried rosemary to taste

Sautee the garlic lightly in a teaspoon of evoo. Add pasta and broccoli and toss. Transfer quickly (do not leave the ingredients in the pan for more than 45 seconds--molto importante!) to a large glass bowl. Sprinkle rosemary, 1 tsp evoo, and lemon juice on the mixture and toss. Add tomatoes and anchovies. Toss. Serve at room temperature or slightly chilled.