No time for tamales? Order now for Christmas
Don’t have time for a Christmas tamalada, the gathering of the clan to make 100s of tamales for the holiday season? Not to fear, Linda is here.
That would be Linda Illsley of Linda’s Local Food Cafe, she of Mexican birth and upholder of the delicious tradition of preparing tamales from ancient heirloom varieties of corn, locally sourced meat and fresh vegetables. Tamales were a staple as early as pre-Columbian times and became part of the festivities of the holiday season for many Latin families. Women would gather to work their magic with the corn-based masa, prepare the long-cooked meats for filling and cook the sauce.
The time-consuming process is becoming something of a lost art, but Illsley is determined to keep it alive in Durango this Christmas and New Year season. You can order the savory treats by calling 259-6729 or stopping by her cafe in the Albertsons parking lot from 8 a.m.-3 p.m. Monday-Friday. Illsley is also offering cooking classes – maybe she’ll teach you her tamale secrets.
Breakfast now served daily at College Drive Cafe
Ever craved College Drive Cafe’s pancakes and eggs early on a Monday morning and been bummed out to find the popular breakfast place closed? Well, no more.
The hopping cafe opened seven days a week for the first time this week, banishing the breakfast blues on Mondays and Tuesdays as well as every other day. The homey restaurant at 666 College Drive owned and run by Aaron Seitz and his wife, Leah Evers, will brighten your morning with scrumptious omelets, hearty bacon, steaming coffee and free Wi-Fi.
Seitz, who cooks all those yummy meals, said family considerations pushed him to make the move -- his oldest son starts school next year and he wants to be home on weekends to share his life.
“That’s so important, we had to make this happen,” he said.
All the better for us.
Add flavor to festivities with olive oils and vinegars
If you’re the one left holding the bag for the season’s holiday meals, Durango Olive Oil can lend a hand with some seasonal flavors.
The Main Avenue shop is stocking aged balsamic vinegars from Modena, Italy, in pumpkin spice – great brushed on a chicken breast or sprinkled over baked winter squash – and cranberry-raspberry, a spark to a salad tossed with walnuts and dried cranberries or served drizzled over berries and ice cream. They’re $18 a bottle for about 12 ounces.
The store also has imported flavored olive oils on hand to brighten up a marinade for fish, try the meyer lemon, also good over fresh tomatoes, or the Italian herb, a blend of garlic, basil, rosemary, thyme and oregano that would dress up any pasta salad or baked poultry. Bottles also sell for $18.
And should you want that earthy, smoky essence in a dish without the effort of grilling, try the smoked balsamic vinegar. You won’t regret it.
Pamela Hasterok
