Now you can help! Come join us for a beautiful event, where amazing people from the Gourmet Latino family are putting their talent and craft together, to bring you an unforgettable night of delicious food, drinks and music! Space is limited, get tickets HERE

Space is limited, get tickets HERE

The New Farmer Development Project (NFDP) identifies, educates, and supports immigrants with agricultural experience to establish their own economically and environmentally sustainable small farm businesses in the NYC region. Learn more

Presented by Zacapa Rum

Gourmet Latino celebrated with PINTA, the modern and conteporary Latin American art fair, PINTA NY's 5th edition. 

On PINTA's VIP Opening Night, Gourmet Latino hosted the official VIP after-party at the exclusive Food & Drink Co-Op in the trendy Lower East Side. A fun night of Latin drinks, food and music. The cocktails kept flowing from our very dear, GL Tastemaster and beverage ambassador Steve Olson, and his amazing team of winegeeks, treating guests to the best Latin spirits and cococtions.

On the food front, guests were able to enjoy a sneak preview of Chef John Keller's menu at the new Viktors & Spoils, the new taqueria and tequila bar, located next to Food & Drink Co-Op.

Special thanks to our supporting sponsors: Zacapa Rum, The Hotel on Rivigton, Food & Drink Co-Op, Pisco Capel and Tequila Don Julio.

Welcomes Columbia MBA's Gourmet Club

For a while, we've been planning a new kind of dinner club, one where people could have a unique experience that went beyond having a great meal. And so the perfect opportunity came our way when our long standing GL supporter and friend, Sharleen Villagra, who is now helping head Columbia MBA's Gourmet Club, a group of passionate foodies from Columbia's business school, suggested to do a dinner!

And so it has begun, GL Dinner with a Chef Series are here to give passionate foodies the opportunity to have a unique, personal experience, meeting top Latin chefs, and getting a close look into their world and into what goes on behind their kitchens. And of course, be pampered with a unique dinner menu prepared by the chef, just for you!

For this first dinner, we could not be more thrilled to have Chef Natalia Machado as our host, who welcomed us with open arms to Industria Argentina, her beloved piece of Argentinean heaven. The tour began in their beautiful private room, where everyone got introduced to espumante (Argentina's delicious bubbly). Chef Natalia spoke about Industria Argentina's vision, bringing an authentic Argentinean food experience to New Yorkers, something she is very proud and madly passionate about. Of course, this comes with many interesting challenges, unforseen situations, where she says, the trick is to be quick to adapt to your environment.

For her, it's all a balancing act, one good example is the ingredients they use to make it authentic. "The dough for the empanadas, the spices and even the olive oil come from Argentina, there is something in their flavors that you just can't replicate. But it's also important for us to support our local growers, so I use as many local ingredients as possible, my potatoes, my produce, the fish you will eat tonight, they all come from local farmers. I have so much fun going to the local green markets or to the fish market at 4am, and picking up just beautiful stuff to cook for the day". 

People were able to ask questions, walk through the back of the house and even had the opportunity to meet Santino, her beautiful baby boy, who apparently loves to greet regulars. After the tour, the group enjoyed a magnificent Argentinean feast. (Well, and actually, we did too. We just could not miss out). 

The menu for the night:

• Empanaditas Tasting Trio of Argentinean classic turnovers, served with mojito and chimichurri
• Tiradito de Atun Yellow fin tuna crudo, spicy pepper olive oil, creamy avocado cream
• Mussels Provenzal Torrontes steamed PEI mussels, garlic and parsley adobo
• Cuadril a la Parrilla Grilled trip tip, crispy new potatos and chunky criolla sauce
• Flan con Dulce de Leche Creamy vanilla scented flan, dulce de leche, salted caramel
• Paried with Argentinean wine flight

If you have have a group of foodies and would want to learn more about GL Dinner with a Chef Series, contact us!  You can also see the pics on Facebook

Industria Argentina
329 Greenwich Street  New York, NY 10013-3318
(212) 965-8560
www.iatribeca.com

The New School hosted the first panel to discuss the fact that although food from Mexico, Brazil, and other Latin American countries have become a staple of the New York diet, Latino chefs often do not receive the same public recognition and critical accolades as those from other cultures. Their culinary traditions are frequently conflated and confused, and many consumers are still reluctant to pay a fair price for dishes that require expensive ingredients and extraordinary skill. 

The panel addressed the question, what do Latino chefs need to do to be recognized and successful in a competitive restaurant market like New York City? And what structural and cultural obstacles do they face? They went on to discuss the future of the Latino labor force that is a dominant element of New York’s food industry.

The panel included chefs Jacques Gautier of Palo Santo, Roberto Santibañez of Fonda, and Maximo Tejada of Rayuela & Macondo, as well as Latino cultural promoter Mariana Suarez of Gourmet Latino. Moderated by Fabio Parasecoli, associate professor and New School Food Studies program coordinator. Sponsored by the New School Food Studies program and Gourmet Latino.

To see the panel and learn more, please check out the video here.

THE NEW SCHOOL FOR PUBLIC ENGAGEMENT | http://www.newschool.edu/public-engagement

We’ve been dreaming of a place where we could have a closer relationship with other people like us. People who are passionate about having rich, authentic food and cultural experiences, people who know that Latin America offers TONS of that.  

YOU BELONG HERE! 

Gourmet Latino began in New York City two years ago. Today, we are not only excited, but eager and ready to take it to the next level by growing our community around the world! 

This includes expanding our family of GL Tastemasters –our beloved food + drink experts and GL advocates, which without them we could not exist! We will keep the spotlight on those that make us proud and are doing great things to make GL shine!

We invite you to take part in the conversation! This is not a blog or magazine for you to read, this is a place for you to interact, connect and share!

Welcome! Please make sure to join us on Twitter and Facebook, to stay connected and learn about Tastemasters’ events, deals and more.

Our Gourmetlatinofestival.com will still exist as the main hub for our big annual GL Festival, this will be the place for each festival's line up, calendar of events, tickets, etc. 

Gourmet Latino's "Food meets Art" Series brings together the worlds of Latin gastronomy, arts, photography and fashion.

This past June, Chef Trocca opened the doors of Gaucho bringing Londoners a diversity of Latin flavors. He created a special menu based on the home countries of a select group of renowned PINTA artists, such as, Milagros de la Torre from Perú, Gabriela Zacco from Argentina, Felipe Ehrenberg from Mexico.

Some of the traditional dishes featured during the evening were Brazilian Shrimp Moqueca, Argentinean Bife de Chorizo, and a Peruvian Sole Ceviche. The menu was paired with top of the line wines from both Argentina and Brazil (courtesy of Go Brazil Wines and Spirits).

The event was hosted at the International Culinary Center, home of the French Culinary Institute with a cooking demonstration led by Chef Jacques Gautier of Palo Santo. Opening remarks were given by Brazil’s ambassador Osmar Chofi, who spoke about the great efforts that Brazil undertakes to protect the quality and sustainability of its valued culinary products.

Apart from their unique taste and versatility of use, both of these distinctive fishes are produced in sustainable fish farms in Brazil. Both fish come from Mar y Terra, a Brazilian fish production plant that uses eco-friendly technologies and creates many farm and production jobs for Brazilians living in the countryside. Tambaqui and Pintado are available in the U.S. through Brazilian Specialty Foods.

"We are very excited to partner with BSF and be able to drive appreciation for Latin Gastronomy and educate Chefs and food trade in the U.S. And we are very proud to have Chef Gautier be part of this experience and that he had the opportunity to visit Brazil and share his inspiration with us. He has a strong appreciation for diversity, sustainability and a love for gastronomic exploration", said Karen Uribe, Gourmet Latino's co-founder.

And as good Brazilian tradition dictates, a good meal cannot end without a good Cafecino. Cafés do Brazil (Brazil’s Coffee Association) treated guests to a new line of specialty coffees, CarbonNeutral certified. Getúlio Santos, co-host of the event and president of Brazilian Specialty Foods, is devoted to promoting Brazilian cuisine and culture. In his own words, "Açaí, Coconut water and Caipirinha came to stay, and a few other new products are on their way!"

• What is RokFeatureTable?