Girl Meets Food Contributor & Resident at The Yards
Q: Daylight savings time sprung forward. Do you have anything “springing” forward that you’re looking forward to?
I can’t wait for the cherry blossoms to arrive. Travel-wise, I’m hoping to get to Roatan, the largest of Honduras’ Bay Islands, in early May. Don’t be confused by the word “large” as it’s just 48 miles long and less and five miles across at its widest point. The island is just gorgeous, and the snorkeling is killer. Coral reefs, anyone? I’m also trying to get off the treadmill and actually start running outside — I’ve always been a terrible outdoor runner. We’ll see how it goes.
Q: If you could open up your own food business, what would it be?
My family is from Ecuador — Quito, Guayaquil and Riobamba, to be exact. I would absolutely start an Ecuadorian restaurant. Who can resist ceviche, sopa de bolas de verde (soup of green plantain balls or dumplings stuffed with meat), llapingachos (potato patties or pancakes stuffed with cheese), yaguarlocro (a soup made with blood sausage), and more? I’d name the restaurant Rosalia’s Kitchen, after my grandmother. I never met her, unfortunately, but I grew up hearing about her culinary prowess. Now I just need a chef…and money.
Q: In your Twitter bio, you say you love Pork Rinds and Prosecco. What’s a third “P” food you would add to it?
I must have a thing for bubbles, because my third P would be Perrier or Pellegrino. (Sorry, I know that doesn’t count as food.)
Q: “My idea of a Lazy Sunday is ________.”
Spending the entire day at Vida Fitness’ rooftop pool with friends and mimosas.
Q: What’s a healthy and quick recipe you would recommend for Springtime?
I do not cook a lot at home, but I do have a new cocktail that I love after trying it at one of my favorite spots. It’s called the Elder-Spring Royal, and I enjoyed it so much that I asked for the recipe. Try it at home!
.5oz St. Germain
.5oz Hendricks gin
.5oz house made rosemary orange blossom syrup
Dash of orange bitters
Drop of hibiscus essence
Shake all ingredients and strain into a flute. Top with Polo Club and stir. Garnish with a rosemary sprig.