Mariachi Monumental de America, under the musical direction of Juan Jose Almaguer, was founded in 1995. Formerly known as Mariachi Sol de America de Juan Jose Almaguer, they are nationally recognized as a fine mariachi that captivates audiences with elegant, youthful, and energetic performances. Customers and audiences all over the nation applaud Mariachi Monumental de Americas impressive musicianship, performance, and professionalism. Mariachi Monumental de America provides an intense musical entertainment experience for the traditional, contemporary, classical tastes.
Performances every Wednesday - Sunday
La Fonda Restaurant
on Wilshire Blvd in Downtown Los Angeles
reservations at 213-380-5053.
Foods Celebrates Hispanic Heritage Month
With New Latin Fusion Recipes
The recipes can be found on www.goya.com and include:
Stuffed Plantain with Seafood and Uruguayan Bean Salad, bringing together the tastes of Puerto Rican fried plantain cups stuffed with savory seafood and served with a traditional cannellini salad dish from Uruguay.
Argentinian Empanadas with a Creamy Jalapeño Sauce & Nopalitos Salsa pairs the robust Argentinian chorizo empanada with the fresh and spicy sauces of Mexico.
Cheese and Loroco Pupusas with Green Cod Salad and Chipotle Sauce merges a cheese-stuffed tortilla from El Salvador with a Puerto Rican standard known as "serenata" topped off with a tasty Mexican finish.
Grilled Skirt Steak with Chimichurri Sauce and Cuban Style Rice with Beans unites the mouth-watering flavors of Argentinian beef with a longtime favorite Cuban staple commonly known as Congri.
Pan Seared Chilean Sea Bass with Chipotle Aioli Sauce and Yuca Mangú combines the tastes from the other side of the equator (Chile) with a sauce made from one of Mexico's famous peppers, accompanied by a perennial favorite in the Dominican Republic.
Argentinian Empanadas with a Creamy Jalapeño Sauce & Nopalitos Salsa
¼ cup Goya Nopalitos (diced)
¾ cup Goya Poblano Peppers (diced)
¼ cup Goya Pimientos (diced)
3 tbsp. Goya Green Salsa
1 tomato diced
1 tbsp. Goya Sazón Liquido (Hot)
1 tsp. Goya Adobo
½ tsp. Sugar
½ tsp. Goya Extra Virgin Olive Oil
In a clean mixing bowl stir all the ingredients and refrigerate.