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Chile

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    Feb 16, 2012 | Los Angeles Times
  1. La Condesa to open on La Brea in early 2013

    Daily Dish
    La Condesa to open on La Brea in Los Angeles in early 2013....
  2. Dec 15, 2011 |Story| Los Angeles Times
  3. The Find: Cultures and tastes meld on Ventura Boulevard

    The wild gastronomic mix along Ventura Boulevard is a magnet for culinary dreamers. They envision thriving among the crush of sushi bars, the newest gastro pubs, the endless parade of strip mall franchisees and countless mom-and-pops convinced that their traditional specialties are sure to win fans.
    Special to the Los Angeles Times
    The wild gastronomic mix along Ventura Boulevard is a magnet for culinary dreamers. They envision thriving among the crush of sushi bars, the newest gastro pubs, the endless parade of strip mall franchisees and countless mom-and-pops convinced that...

    Tags: Mushrooms, Dining and Drinking, Credit and Debt, Customs and Tradition, Foods and Beverages

  4. Dec 15, 2011 |Story| Los Angeles Times
  5. Bistro Orient, Curry Up Café, El Chile Grande: Location, prices and more

    Bistro Orient, 21799 Ventura Blvd., Woodland Hills, (818) 456-4564. Open 11 a.m. to 3 p.m. Tuesday through Saturday; 5 to 9:30 p.m. Tuesday to Thursday and 5 to 10 p.m. Friday and Saturday. Credit cards accepted. Beer and wine. Lot parking. Curry Up...

    Tags: Credit and Debt

  6. Oct 7, 2011 |Story| Los Angeles Times
  7. Market Watch: Farm brings every muscat imaginable

    One of the rarest but greatest pleasures of farmers markets is encountering passionate collectors who sell a wide range of rare fruit varieties normally grown only at specialty sites such as germplasm repositories and agricultural experiment stations. There's no better example than Patrice Dreckmann of Rainbow Heights Farm & Nursery, who grows 50 varieties of muscat grapes and 43 varieties of figs just south of Temecula.
    Special to the Los Angeles Times
    One of the rarest but greatest pleasures of farmers markets is encountering passionate collectors who sell a wide range of rare fruit varieties normally grown only at specialty sites such as germplasm repositories and agricultural experiment stations....

    Tags: Diseases and Illnesses, Europe, University of Paris, England, Dining and Drinking

  8. Sep 29, 2011 |Story| Los Angeles Times
  9. The exotic, smoky flavor of Chile comes to America

    Much like the metal that comes from deep within Chile's mines, the national spice also has a copper hue. Within the last few years, <i>merk&#233;n</i>, made from ground smoked chiles, has moved from being solely a local curiosity to a tabletop mainstay in Chile  and is now making headway into the U.S. market.
    Special to the Los Angeles Times
    Much like the metal that comes from deep within Chile's mines, the national spice also has a copper hue. Within the last few years, merkén, made from ground smoked chiles, has moved from being solely a local curiosity to a tabletop mainstay in Chile and...

    Tags: Interior Policy, Indigenous People, Santiago (Chile), Politics, Arts and Culture

  10. Dec 1, 2011 | Los Angeles Times
  11. Ponche en Nogada

    LA Times Magazine
    Mixologist Julian Cox serves up a punch that puts a new spin on old Mexico—and he’s pouring it exclusively for LA readers....
  12. Mar 25, 2012 | Los Angeles Times
  13. Chile earthquake: No California tsunami warning issued

    L.A. NOW
    The 7.2 earthquake reported Sunday 20 miles from Talca, Chile, has not prompted any tsunami warnings for California, according to the U.S. Geological Survey....
  14. Jul 14, 2011 |Story| Los Angeles Times
  15. The Find: Jun Won's farm-fresh Korean cuisine

    "It's not that easy to find," warned the friend who agreed to meet at her favorite Korean place, Jun Won.
    "It's not that easy to find," warned the friend who agreed to meet at her favorite Korean place, Jun Won. There's a faded sign, but unless you can read Hangul, Korean lettering, it won't help. Most customers park behind the restaurant and go in through...

    Tags: Hamburgers, Physical Conditions, Personal Service, Dining and Drinking, Oysters

  16. Feb 9, 2012 |Story| Los Angeles Times
  17. The Review: Bäco Mercat makes it easy to get carried away

    Navigating downtown is &mdash; there's no getting around it &mdash; tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with sidewalks teeming with thousands of pedestrians, or just as easily find yourself on a deserted avenue, shops closed up tight. The scene switches moods &mdash; active, lonely, thriving, haunted &mdash; from block to block and street to street.
    Los Angeles Times Restaurant Critic
    Navigating downtown is — there's no getting around it — tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with...

    Tags: Mushrooms, Tomatoes, Dining and Drinking, Sandwiches, Garlic

  18. Jan 19, 2012 |Story| Los Angeles Times
  19. The Find: Taco María truck survives the downturn

    When food truck fatigue finally set in among the Twitter-equipped some time last year, the mobile movement all but stalled. Gone were the throngs that waited for hours, their attentions shifted instead to newly minted food artisans and itinerant pop-up restaurants. But in a Darwinian twist, only the strongest trucks have survived. And though the thrill of the chase may be gone for some, what remains are by and large the best meals on wheels.
    Special to The Los Angeles Times
    When food truck fatigue finally set in among the Twitter-equipped some time last year, the mobile movement all but stalled. Gone were the throngs that waited for hours, their attentions shifted instead to newly minted food artisans and itinerant pop-up...

    Tags: Dining and Drinking, Restaurant and Catering Industry, Tacos, Cinnamon, Onions

  20. Jan 12, 2012 |Story| Los Angeles Times
  21. Critic's Choice: Where to eat the heat

    If you're a fiend for the spicy, then you may have attempted to down an entire bowl of the Special 2 ramen at Orochon in Little Tokyo, which earns you a photo on "the wall of bravery." Or you've sought the experience of Jitlada's southern Thai specialties, including Chef Tui's Dynamite Special Challenge, covered in a chile sludge that packs so much heat your ears start to ring. (Thais say southern food is the ultimate of <em>phet</em>, or spiciness.) Where to find more of the burn? Here, from recent Find columns, are several ways to satisfy the capsaicin cravings.
    If you're a fiend for the spicy, then you may have attempted to down an entire bowl of the Special 2 ramen at Orochon in Little Tokyo, which earns you a photo on "the wall of bravery." Or you've sought the experience of Jitlada's southern Thai...

    Tags: Pineapple, Dining and Drinking, Coconut, Garlic, Restaurants

  22. Nov 17, 2011 |Story| Los Angeles Times
  23. On the lighter side, a persimmon salad

    Thanksgiving dinner is an exercise in overkill. There are so many dishes, so much food, so many different flavors, so much richness. Getting off to the right start is important. What could be better than this light, crisp, slightly sweet and spicy salad from Russ Parsons that's based on the best of California's fall flavors: persimmons, walnuts and pomegranates?
    Thanksgiving dinner is an exercise in overkill. There are so many dishes, so much food, so many different flavors, so much richness. Getting off to the right start is important. What could be better than this light, crisp, slightly sweet and spicy salad...

    Tags: Physical Fitness and Exercise, Salads, Foods and Beverages, Walnuts, Limes

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