En la cocina… Café Santa Ana
By Jade Arroyo
As many of you foodies might already know, the Café Santa Ana, the restaurant/coffee shop at La Biblioteca, has been reinvented with vibrant new dishes created by young cooks who are gastronomy students at the local university UTSMA.
The new menu is based on nutritious and balanced dishes that are also full of flavor. Aside from the established menu with favorite classics such as tortilla soup and sandwiches, now the café features a daily special of three courses: soup or salad, a main course, dessert and a beverage. These are fresh and healthy choices, some of which are completely vegetarian and fat-free.
The freshest thing that has been incorporated into the menu is a selection of salads. These salads are available as an extra side dish or for take-out.
Light and cool, they are an excellent choice for your summertime lunch. Four salads are currently on offer: California (chicken), Gertrude (lentil), Tutti Colori (rice) and Emma (potatoes). Chef Ana Laura (head of the café) shared with Atención the recipe for the Emma salad. Bon appétit!
1 onion, finely chopped
2 tablespoons of chives, finely chopped
½ cup bacon, chopped
1 kilo (about 2 pounds) potatoes
4 cups of chicken broth
5 tablespoons white wine vinegar
1 tablespoon salt
First, boil the potatoes. When they’re done, let them cool then peel and slice them (not too thin). Then, soak the potatoes in the chicken broth, the salt and the vinegar for 30 minutes. While they rest, fry the bacon then chop it. Mix together the potatoes, bacon, onion and chives.