Qué Pasa, OSU?

More documents

Recommendations

Info

Summer 2010 Graduates Bachelor’s Degrees Doctoral Degrees Summer 2010 Graduates Name Citizen Major Degree College Ashwal, Jaclyn Rebecca USA Criminology BA SBS Bernal, Mario Alberto USA Spanish BA HUM Calderon, Joanne Yvette USA International Studies BA ASC Castro, Julian D CO International Studies BA ASC DeLeon, Danielle Alexis USA Political Science BA SBS DeLeon, Roger USA International Studies BA ASC Delgado, Ricardo Alexander USA Accounting BS BUS Diaz, Martin Lee USA Psychology BS SBS Dominguez, Mary Ellen USA Hum Dvlp & Fam Sci BS EHE Duran, John Manuel USA Journalism BA SBS Flores, Ciara Marie USA Anthropology BA SBS Hernandez, Matthew USA Psychology BS SBS Kaleal, Kristen Marie USA Marketing BS BUS Lembeck, Jeffrey Michael USA Computer & Info Sci BS MPS Loredo, Kristina Y. USA Animal Sciences BS AGR Martinez, Juan Carlos Mexico Hum Dvlp & Fam Sci BS EHE Necamp, Stephen Robert USA Chem Engineering BS ENG Ortega, Oswaldo Omar USA Avi-Soc & Bhv Sci BA SBS Perez, Lilian USA Logistics Mang BS BUS Ramos, Philip James USA Criminology BA SBS Santiago -Garcia, Karen USA Psychology BA SBS Serrano, Jacqueline Elizabeth USA Biology BS BIO Snouffer, Wade F. USA Biology BS BIO Villanueva-Whaley, Aldo Mexico Economics BA SBS Ysasi III, Elifonso USA Economics BA SBS Master's Degrees Name Citizen Major Degree College Adaniya, Naomi Martha USA Public Health MPH PBH Baranski, Andrzej CR Economics MA SBS Driscoll, Brandon Clinton USA Working Pros MBA BUS Farfan, Monica A USA Evo Eco & Org Bio MS BIO Gaetano Adi, Paula Gabriela AR Art MFA ART Gonzalez, Jamie USA Speech Lang Path MA SBS Gotthard Real, Alexander Mexico Economics MA SBS Green, Nicholas J USA Mol Cell & Dev Bio MS BIO Montoya Rodriguez, Carlos G. HN Civil Engineering MS ENG Nunez Moran, Emerson Osvaldo Mexico Materials Sci & Eng MS ENG Roth, Bernardo Diego Mexico Economics MA SBS Urbiztondo, Rebeccah Alicia USA Veterinary Biosci MS VME Vargas-Pinto, Pedro Alexis CO Veterinary Biosci MS VME Vega-Mendoza, Mariana Mexico Spanish & Port MA HUM Name Citizen Major Degree College Assef, Roberto Jose Chile Astronomy PHD MPS Caetano, Pedro Afonso Port Pharmacy PHARMD PHP Dannhausen, Clinton Alan USA Physical Therapy DPT AMP Gambina, Federico AR Materials Sci & Eng PHD ENG Gonzalez-Perez, Maria A. Spain Spanish & Port PHD HUM Gotardo, Paulo F.U. Brazil Elec & Comp Eng PHD ENG Obregon, Patrick Anthony USA Edu: Policy & Lead PHD EHE Pina, Raquel AR Spanish & Port PHD HUM Rocha, Samuel USA Edu: Policy & Lead PHD EHE Santiago, Raquel Vanessa USA Physical Therapy DPT AMP 26
Cantina Laredo Fine Tex Mex Available in Columbus By Michael J. Alarid, featuring La Gringa Polaris is a popular place for <strong>OSU</strong> students to visit, specifically when they are in need of new clothing and other specialty items; it also happens to be the location of Cantina Laredo, a new restaurant that offers Mexican food with a southwestern twist. Situated in the new outdoor section of Polaris Fashion Place, Cantina Laredo advertises itself as the home of gourmet Mexican food, but the menu offers much more than that; in fact Cantina Laredo is home to what is unquestionably the best Tex-Mex food in the city of Columbus. Accompanied by La Gringa, my new co reviewer, I entered Cantina Laredo just in time for dinner. I noticed that the restaurant has a chic appearance, though there is a certain relaxed and casual atmosphere that pervades. Still, this restaurant should not be considered casual and is certainly appropriate for a nice evening out with a date or even a celebration. We were greeted by a friendly staff, seated, and chef Leon DeLeon came out to discuss his menu. As usual, I made my preferences known: I like traditional Mexican food, enjoy spicy dishes, and generally do not prefer seafood while La Gringa was open to the chef's suggestions. Our meal began with the Sopa de Tortilla (Bowl $8.49, Cup $5.99), a delicate bright colored soup of thicker consistency with homemade tortilla slivers. I was surprised by how flavorful the soup was, an explosion of herbs combined around small chunks of roasted and well seasoned chicken. The flavors were absolutely perfect, and the technique betrayed professional training. As we finished our cups, we agreed that such skilled soup making was a promising sign for what lay ahead. Our next appetizer, The Cantina Laredo Platter ($16.29), gave us a great introduction to the different Mexican dishes Cantina Laredo has to offer. This plate features a cheese filled chile relleno, a tamale, an enchilada, and one fajita beef taco al carbon. The relleno is the highlight on the plate: a naturally flavorful poblano pepper filled with Oaxaca cheese, cilantro, and covered in a ranchera sauce. The taco was very good, especially so when eaten with a lime. The tamale was good, but a little bit dry while the guacamole garnish was superb in both its flavor and oily consistency. For our enchiladas we had the cheese and onion, which was served in a traditional Tex-Mex manner, covered in chili con queso instead of traditional red sauce. Having spent time in Dallas for my MA, I particularly enjoyed this dish. A large dish, this plate might be best ordered as an appetizer for a group of four. It was now time for the main course and as always I asked the chef for suggestions; he suggested the Carne Asada Y Camarones (Grilled steak topped with bacon-wrapped shrimp filled with oaxaca cheese and jalapeño $23.99). While everything else had certainly been flavorful, this was the crown jewel of my meal. The asada itself was treated and served uncut in a large flank; tender, juicy, and perfectly seasoned I savored this steak in the same manner one might a cut of meat from a top notch steak house. This was, indeed, gourmet Mexican food. I tasted the shrimp (they were, after all, wrapped in bacon!) and passed them on to La Gringa, who assured me they were very good. I agreed, I was devoted to my asada, which is available alone or in lunch portions at a reasonable price (Lunch $12.99, Dinner $18.99). La Gringa ordered the Carnitas (Braised pork shanks topped with chipotle-wine sauce $19.99), which is boldly served still on the bone. The presentation was fantastic and the flavors matched the beauty of the dish: smoky, tender, aromatic with a strong sauce that on it’s own is too bold but when eaten with the dish is perfectly complementary. La Gringa could not have been more pleased, commenting more than once that the meat seemed to fall from the bone without effort. I sampled this dish as well and could not agree with her conclusions more! Though we were already quite full, La Gringa and I could not resist the allure of dessert. I chose the Mexican Brownie (brownie with pecans on a sizzling skillet with Mexican Brandy Butter and vanilla or cinnamon ice cream $5.99) while my counterpart was attracted to the MEXICAN APPLE PIE (sizzled in Mexican Brandy Butter and topped with choice of cinnamon or vanilla ice cream $5.99). The deserts were a show stopper, as guests from around the restaurant ooed and awed at the sounds and aromas that came from our tableside! The flavor was equally as impressive: a tender brownie that crumbled under the heat and weight of the ice cream topper, the Mexican Brandy Butter adding just enough sweetness to the rich desert. La Gringa noted that the texture and flavors of her apple pie were ideal, with a flaky crust and pronounced cinnamon flavors that were perfectly balanced with the Brandy Butter Sauce. Featuring the best of both Mexican and Tex-Mex cuisine, Cantina Laredo takes it’s place as one of the best places in Columbus for high end Mexican food. Don’t be fooled by the prices, which may seem a little high for most students; the portions are very large (enough for two meals) and there is no question that you will get your money’s worth. For my part, I shall return to Cantina Laredo whenever I find myself in the Polaris area. Cantina Laredo 8791 Lyra Drive Columbus, OH 43240 Phone: (614) 781-1139 www.cantinalaredo.com Rating System: 5 chiles = Exceptional 4 chiles = Very good 3 chiles = Average 2 chiles = Poor 1 chile = Very poor $$$$$ Food Review www.quepasa.osu.edu Autumn Quarter 2010 27
Page 1 and 2: Volume XVIII Number 1 Autumn 2010 A
Page 3 and 4: 6 7 8 9 2 4 5 16 18 Volume XVIII Nu
Page 5 and 6: ‘Actually Being There is Life-cha
Page 7 and 8: Choosing a Major Advice for Making
Page 9 and 10: One University, Several Campus Choi
Page 11 and 12: to the university administration. T
Page 13 and 14: 2010 Hispanic Heritage Month Events
Page 15 and 16: Welcome Our New Students Featuring
Page 17 and 18: asic industries” wrote the staff,
Page 19 and 20: Pues si antes, ambicioso de gosarte
Page 21 and 22: was that I needed to stop complaini
Page 23 and 24: How about twenty-five and you throw
Page 25: “I was recently selected to the 2

Qué Pasa, OSU?

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?