Uses Of Guava

Chef Trades $140 Tasting Menus for $5 Tacos at Noisy Empellon: Ryan Sutton

Alex Stupak used to run pastry kitchens so high-tech they could’ve been classified by the Defense Department. Now he’s selling $5 tacos.

No more hydrocolloids, rotary evaporators or liquid nitrogen. Stupak served some of the country’s best sweets at Alinea and WD-50. He’s given up $140 tasting menus in favor of Mexican food at Empellon in Manhattan ’s West Village.

It’s as if Ken Burns ditched documentaries to reboot the “Pirates of the Caribbean” franchise. I’m happy to report that a few of Stupak’s sopes, ceviches and tacos are very good. Other items require fixing.

This is no chips and salsa joint. I know this because a waiter shook his head when I asked for chips and salsa. The chef’s ambitious are high -- to embrace, as he says on his website, “the depth of Mexican cuisine for what it is while pushing toward what it might become.”

Translation: You can only get chips and salsa with guacamole. But the guacamole, $10, is a mediocre mash of avocado with none of the seasoning or depth of flavor you get, apologies, at Dos Caminos.

Fair enough. We’ve grown accustomed (or resigned) to paying for excellent artisanal bread at casual spots. So I’ll support Stupak’s intransigence -- just as soon as he starts making better food.

Right now, it’s a work in progress. If you want great guac, go to the original home of Mexican street food raised to more refined heights, Rosa Mexicano.

Salt, hot sauces and salsas belong on the table. Instead they must be requested from the kitchen. How very fine-dining. And how very frustrating, since many dishes lack sodium, spice or acid. Chicharron -- pork rinds whose flavor is as monochromatic as their color -- leave enough oil on the hands to grease a pig.

There is redemption. Those $8 chicharron come with a Veracruz sauce, bitter and briny. Busboys try to remove the unfinished condiment from your table; resist. Spoon it over the dry, stringy, short-rib tamales, should you accidentally order them.

Tequila-cured salmon with sangrita evokes the fishiness of an old tackle box and the generic flavors of supermarket salsa. Stupak, a chef who’s “only slightly less intense than a Marine,” an Empellon staffer told me, shouldn’t be letting some of this food leave the kitchen. Long Island duck breast arrived overcooked and carried a foul aftertaste.

On a recent evening, the bartender advised patrons to arrive late to avoid high noise levels. “It doesn’t help that it’s all hard surfaces inside,” he said.

Guava Fruit Health Benefits and Medicinal Uses ...

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Guava grows in tropical and sub-tropical countries.Guava has green skin colour and pinkish or white flesh. Now you can find guava with seeds as well as seedless. Guava contains high level of Vitamin C almost equal to Oranges in western countries.

What can guava used for? Guava is used to make candies, jellies, jams, marmalades, juices, fruit concentrate and dry fruit. In south east asia, guava is widely ate with prune powder,salt and sugar.

Medicinal and Health Benefits of Guava:

- Guava Contains Vitamin C, Vitamin A and Vitamin B.

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