C lumbia pike Recipes for You: A Community Book Art Project, Arlington VA - c lumbia pike - Arlington Arts
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c lumbia pike c lumbia pike Recipes for You: Recipes for You: A Community Book Art Project, Arlington VA A Community Book Art Project, Arlington VA
A Community Book Art Project A Community Book Art Project
Cynthia Connolly & Sushmita Mazumdar Cynthia Connolly & Sushmita Mazumdar
Columbia Pike is a rich When I decided to move Columbia Pike is a rich When I decided to move to
and exciting place to to the US from India and exciting place to the US from India my fiancè
explore. There, retail outlets my fiancè showed me explore. There, retail outlets showed me many places
serve people from many many places we could serve people from many we could settle down in. I
backgrounds and cultures settle down in. I picked backgrounds and cultures picked Arlington, VA. It was
living here in Arlington. Arlington, VA. It was like a living here in Arlington. like a big city yet not really.
When you enter one of these stores or big city yet not really. And there were people When you enter one of these stores or And there were people here from all over the
restaurants it is a glimpse or window into here from all over the world and there was restaurants it is a glimpse or window into world and there was food here from all over
another world rich with stories. food here from all over the world too! another world rich with stories. the world too!
To showcase the diversity of the Pike, I Having lived off of Columbia Pike for five To showcase the diversity of the Pike, I Having lived off of Columbia Pike for five
thought of creating a display board that years, I loved the idea of the recipe project thought of creating a display board that years, I loved the idea of the recipe project
would contain recipes from some of the when Cynthia shared it with me. I knew the would contain recipes from some of the when Cynthia shared it with me. I knew the
many restaurants. Color coding the recipes restaurants and their food. Now I could get many restaurants. Color coding the recipes restaurants and their food. Now I could get
to indicate the owner’s country of origin to know the owner’s stories. As a book artist to indicate the owner’s country of origin to know the owner’s stories. As a book artist
would show in one glance how diverse our I love the stories people have but I find we would show in one glance how diverse our I love the stories people have but I find we
community is. have less and less time to listen to them or community is. have less and less time to listen to them or
share them. And that keeps us from getting share them. And that keeps us from getting
I realized upon meeting Sushmita Mazumdar I realized upon meeting Sushmita Mazumdar
to know each other. This project would be to know each other. This project would be
in her studio about a half year ago that she in her studio about a half year ago that she
perfect for that. I hope you enjoy this book perfect for that. I hope you enjoy this book
would be the perfect artist to make this would be the perfect artist to make this
as I had a great time creating it! as I had a great time creating it!
project real! I’m so excited and proud that project real! I’m so excited and proud that
this has become a reality! Sushmita Mazumdar, Artist, Writer, Educator. this has become a reality! Sushmita Mazumdar, Artist, Writer, Educator.
Studio PAUSE, Arlington, May, 2016 Studio PAUSE, Arlington, May, 2016
Cynthia Connolly, Special Projects Curator, Cynthia Connolly, Special Projects Curator,
Photo: Yuri Long Photo: Yuri Long
Arlington Arts, May, 2016 Arlington Arts, May, 2016
Courtesy of Arlington Arts, the presenting arm of Arlington Cultural Affairs a division of Arlington Economic Courtesy of Arlington Arts, the presenting arm of Arlington Cultural Affairs a division of Arlington Economic
Development. • arlingtonarts.org • @ARL_Arts • #ArlingtonVArts Development. • arlingtonarts.org • @ARL_Arts • #ArlingtonVArts
More at StudioPause.com/projects/ColumbiaPike2016 More at StudioPause.com/projects/ColumbiaPike20163610 Columbia Pike, Arlington VA 22204. 703.746.0355 3610 Columbia Pike, Arlington VA 22204. 703.746.0355
Baleada Sofia’s Pupuseria Baleada Sofia’s Pupuseria
At Sofia’s Pupuseria breakfast items, served all day, are At Sofia’s Pupuseria breakfast items, served all day, are
the most popular foods. Baleadas, a traditional Honduran HONDURAS the most popular foods. Baleadas, a traditional Honduran HONDURAS
breakfast, are made of a thick flour tortilla—different breakfast, are made of a thick flour tortilla—different
from Mexican tortillas—folded in half and filled with from Mexican tortillas—folded in half and filled with
refried beans. Other fillings can be added as well. refried beans. Other fillings can be added as well.
Tortillas Fillings Tortillas Fillings
To make 7 flour tortillas: The fillings for the baleadas can vary as To make 7 flour tortillas: The fillings for the baleadas can vary as
1 lb all-purpose flour per your choice. The simplest one has 1 lb all-purpose flour per your choice. The simplest one has
refried red beans, Salvadoran cheese refried red beans, Salvadoran cheese
2 cups of milk and sour cream, which you can buy at 2 cups of milk and sour cream, which you can buy at
1 tsp baking soda, and some oil any Latino grocery store. 1 tsp baking soda, and some oil any Latino grocery store.
Mix the above and keep for 2 hours so To make refried beans, rinse dried red Mix the above and keep for 2 hours so To make refried beans, rinse dried red
the dough can soften. beans and boil. Drain the cooked beans the dough can soften. beans and boil. Drain the cooked beans
and cook them with chopped garlic, and cook them with chopped garlic,
Put a sheet of aluminum foil on the Put a sheet of aluminum foil on the
onions, and salt until soft. Cool and onions, and salt until soft. Cool and
counter. Divide the dough into seven counter. Divide the dough into seven
puree in the blender or food processor puree in the blender or food processor
balls and put one on the foil. Holding balls and put one on the foil. Holding
until smooth. Then refry. until smooth. Then refry.
down the middle with one hand, pull down the middle with one hand, pull
the edges out with the fingertips of Other topping options include avocado, the edges out with the fingertips of Other topping options include avocado,
your other hand. Turn the foil and pull, scrambled eggs, or cooked chicken, your other hand. Turn the foil and pull, scrambled eggs, or cooked chicken,
turn and pull, until the tortilla is flat beef, or Salvadoran chorizo. turn and pull, until the tortilla is flat beef, or Salvadoran chorizo.
and round. Put it on a hot skillet and and round. Put it on a hot skillet and
cook both sides without oil. Repeat cook both sides without oil. Repeat
the process with the remaining balls of the process with the remaining balls of
dough. dough.Edith & Esmeralda Edith & Esmeralda Owners, Sofia’s Pupuseria Owners, Sofia’s Pupuseria On a rainy spring afternoon, my family Edith tells me. “ But we did.” The sisters On a rainy spring afternoon, my family Edith tells me. “ But we did.” The sisters was excited to spot a new restaurant helped their friend get licenses, buy was excited to spot a new restaurant helped their friend get licenses, buy on Columbia Pike. There, I ate my first equipment, and get the space ready for on Columbia Pike. There, I ate my first equipment, and get the space ready for baleada. Even after living 17 years in inspections. When that place opened baleada. Even after living 17 years in inspections. When that place opened Arlington and having eaten food from Edith thought, “This is easy. I should do Arlington and having eaten food from Edith thought, “This is easy. I should do the many cultures represented here, I this for myself.” But for so many years the many cultures represented here, I this for myself.” But for so many years got to try something new. she had convinced herself she couldn’t got to try something new. she had convinced herself she couldn’t Sofia’s Pupuseria’s owners are sisters have her own restaurant. Sofia’s Pupuseria’s owners are sisters have her own restaurant. Edith and Esmeralda. Edith started One day Edith spoke to a property Edith and Esmeralda. Edith started One day Edith spoke to a property working at age 13, selling clothes in a manager and he told her of a space working at age 13, selling clothes in a manager and he told her of a space market in San Salvador, El Salvador, and on Columbia Pike, right next to a market in San Salvador, El Salvador, and on Columbia Pike, right next to a paid her way through school to get her laundromat. They knew The Pike so paid her way through school to get her laundromat. They knew The Pike so nurse’s assistant certificate. She came they took it. “We cleaned it up, fixed nurse’s assistant certificate. She came they took it. “We cleaned it up, fixed to the US at age 21 and for 16 years it up, and changed all the equipment. to the US at age 21 and for 16 years it up, and changed all the equipment. worked at a Latino bakery in Alexandria We opened our own place, named after worked at a Latino bakery in Alexandria We opened our own place, named after with her sister Esmeralda. She learned Esmeralda’s four year-old daughter with her sister Esmeralda. She learned Esmeralda’s four year-old daughter English from her two daughters who Sofia, on March 13, 2016.” Esmeralda English from her two daughters who Sofia, on March 13, 2016.” Esmeralda were in school here and in 1996 got says they have 12 employees, sell were in school here and in 1996 got says they have 12 employees, sell her American citizenship. Salvadoran, Honduran, Peruvian, her American citizenship. Salvadoran, Honduran, Peruvian, “It started with helping a friend. She and Mexican food, and are ready for “It started with helping a friend. She and Mexican food, and are ready for had a space and wanted to start a customers to come in. had a space and wanted to start a customers to come in. restaurant but didn’t know how to do it,” – Sushmita Mazumdar, Artist, 2016 restaurant but didn’t know how to do it,” – Sushmita Mazumdar, Artist, 2016 www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
4111 Columbia Pike, Arlington VA 22204. 703. 521.0310 4111 Columbia Pike, Arlington VA 22204. 703. 521.0310
Pique aa lo
Pique lo Macho
Macho Pique aa lo
Pique lo Macho
Macho
PikePizza
Pike Pizza PikePizza
Pike Pizza
BOLIVIA BOLIVIA
The most
The most popular
popular dish
dish at Pike Pizza
at Pike Pizza is
is the
the famous
famous The most
The most popular
popular dish
dish at Pike Pizza
at Pike Pizza is
is the
the famous
famous
Bolivian dish
Bolivian dish from
from Cochabamba,
Cochabamba, Pique
Pique aa lo
lo Macho
Macho or or Bolivian dish
Bolivian dish from
from Cochabamba,
Cochabamba, Pique
Pique aa lo
lo Macho
Macho or or
Pique. It’s sauteed beef and beef franks on a bed of fried
Pique. It’s sautéed beef and beef franks on a bed of fried Pique. It’s sauteed beef and beef franks on a bed of fried
Pique. It’s sautéed beef and beef franks on a bed of fried
potatoes, topped
potatoes, topped with
with onions,
onions, tomatoes,
tomatoes, and
and jalapeños.
jalapeños. potatoes, topped
potatoes, topped with
with onions,
onions, tomatoes,
tomatoes, and
and jalapeños.
jalapeños.
Ingredients Method Ingredients Method
Beef, cut bite-sized (soft, lean) Cook the beef in a pan in a little oil. Beef, cut bite-sized (soft, lean) Cook the beef in a pan in a little oil.
Hot dogs, sliced into ovals Add the garlic, some pepper, salt and Hot dogs, sliced into ovals Add the garlic, some pepper, salt and
cumin powder. Add white wine and cumin powder. Add white wine and
Vegetable oil reduce. Cook the hot dogs separately, Vegetable oil reduce. Cook the hot dogs separately,
Garlic, smashed adding some beer and reducing it as Garlic, smashed adding some beer and reducing it as
well. well.
Salt and pepper Salt and pepper
Slice the onions, bell peppers, and Slice the onions, bell peppers, and
Cumin powder Cumin powder
tomato. Mix with a little oil, salt and tomato. Mix with a little oil, salt and
White wine pepper, and lime juice. White wine pepper, and lime juice.
Beer Serve the meats over the French Beer Serve the meats over the French
1 small red onion Fries, topped with the vegetables. 1 small red onion Fries, topped with the vegetables.
Guests at Pike Pizza eat Pique a lo Guests at Pike Pizza eat Pique a lo
1 small bell pepper 1 small bell pepper
Macho with jalapeño, mayonnaise, Macho with jalapeño, mayonnaise,
1 small tomato mustard, ketchup, and hot sauce. 1 small tomato mustard, ketchup, and hot sauce.
Jalapeño (optional) Jalapeño (optional)
Lime juice Lime juice
Cooked French Fries (any) Cooked French Fries (any)
Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients. Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients.
They encourage you to use the recipes as inspiration, experiment, and cook to your taste. They encourage you to use the recipes as inspiration, experiment, and cook to your taste.Johnny Sanchez Johnny Sanchez Partner, Pike Pizza Partner, Pike Pizza I bumped into Dr. Emma Violand- to the menu as well,” Johnny explained. I bumped into Dr. Emma Violand- to the menu as well,” Johnny explained. Sánchez, Arlington School Board Chair, Eventually they had so much demand Sánchez, Arlington School Board Chair, Eventually they had so much demand at an event at my daughter’s school and for Bolivian food that they stopped at an event at my daughter’s school and for Bolivian food that they stopped told her about this project. “You must selling pizzas. But the name stayed told her about this project. “You must selling pizzas. But the name stayed visit Pike Pizza,” she said, sending me as everybody knew the place as Pike visit Pike Pizza,” she said, sending me as everybody knew the place as Pike their contact info from her phone. “And Pizza. their contact info from her phone. “And Pizza. don’t forget to ask them about their “In Cochabamba many people know don’t forget to ask them about their “In Cochabamba many people know name,” she finished, mysteriously. about Pike Pizza too,” Johnny says. name,” she finished, mysteriously. about Pike Pizza too,” Johnny says. So I met Johnny Sanchez and he “When new immigrants come to the So I met Johnny Sanchez and he “When new immigrants come to the told me that 25 years ago his sister US and have no family or friends they told me that 25 years ago his sister US and have no family or friends they Gloria Sanchez came to the US from come directly from the airport to Pike Gloria Sanchez came to the US from come directly from the airport to Pike Cochabamba, Bolivia, and took over Pizza.” They ask the restaurant owners Cochabamba, Bolivia, and took over Pizza.” They ask the restaurant owners Pike Pizza restaurant along with her and regulars about friends and family as Pike Pizza restaurant along with her and regulars about friends and family as siblings Mario and Carmen. Later, they know everybody in the community. siblings Mario and Carmen. Later, they know everybody in the community. Johnny and other siblings joined her. “Our most popular dish,” Johnny says, Johnny and other siblings joined her. “Our most popular dish,” Johnny says, They opened four more locations called “is called Pique.” He says it’s easy They opened four more locations called “is called Pique.” He says it’s easy Pike—in Falls Church, Annandale, to make and very filling. As I write it Pike—in Falls Church, Annandale, to make and very filling. As I write it Ballston, and Maryland. Today those down I realize how “pike” itself could Ballston, and Maryland. Today those down I realize how “pike” itself could are closed and they only have the one be pronounced pique and how that are closed and they only have the one be pronounced pique and how that restaurant—on Columbia Pike. adds flavor to the story behind the restaurant—on Columbia Pike. adds flavor to the story behind the “Pike Pizza used to be a pizza place restaurant’s name. “Pike Pizza used to be a pizza place restaurant’s name. so they continued to serve pizza but – Sushmita Mazumdar, Artist, 2016 so they continued to serve pizza but – Sushmita Mazumdar, Artist, 2016 later they started to add Bolivian food later they started to add Bolivian food www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
3030 Columbia Pike, Arlington VA 22204. 703.979.0144 3030 Columbia Pike, Arlington VA 22204. 703.979.0144
Papaya Salad Papaya Salad
Rincome Thai Cuisine Rincome Thai Cuisine
THAILAND THAILAND
At Rincome the Green Papaya Salad is a popular dish At Rincome the Green Papaya Salad is a popular dish
that is easy to make. Called Som Tom in Thai, you can that is easy to make. Called Som Tom in Thai, you can
make a vegan version by replacing the fish sauce with make a vegan version by replacing the fish sauce with
soy sauce. It can be made without the peanuts as well. soy sauce. It can be made without the peanuts as well.
Ingredients Method Ingredients Method
About 1/2 lb green papaya Shred the green papaya. About 1/2 lb green papaya Shred the green papaya.
5 green beans Using a mortar and pestle smash the 5 green beans Using a mortar and pestle smash the
5 cloves garlic garlic, chili, peanuts and green beans. 5 cloves garlic garlic, chili, peanuts and green beans.
Thai chili pepper, to taste Mix the lime juice and fish sauce or Thai chili pepper, to taste Mix the lime juice and fish sauce or
soy sauce. Add to it the sugar and soy sauce. Add to it the sugar and
Handful peanuts, roasted and unsalted tamarind paste. Add the mixture to the Handful peanuts, roasted and unsalted tamarind paste. Add the mixture to the
6 cherry tomatoes, halved mortar and mix some more. Then add 6 cherry tomatoes, halved mortar and mix some more. Then add
the shredded papaya and tomato into the shredded papaya and tomato into
2 1/2 tbsp lime juice 2 1/2 tbsp lime juice
it all. Mix well. In Thailand they mash it all. Mix well. In Thailand they mash
2 1/2 tbsp fish sauce/soy sauce the papaya as well but you can leave it 2 1/2 tbsp fish sauce/soy sauce the papaya as well but you can leave it
1 tbsp sugar unmashed if you like. 1 tbsp sugar unmashed if you like.
1/2 tbsp tamarind paste 1/2 tbsp tamarind pasteMihee & Miok Mihee & Miok
Owners, Rincome Thai Cuisine Owners, Rincome Thai Cuisine
My friend Kiersten said that the owners She says that the food at Rincome My friend Kiersten said that the owners She says that the food at Rincome
of Rincome had literally watched her is Thai but as Korean food is now in of Rincome had literally watched her is Thai but as Korean food is now in
son grow up—that’s how often they fashion they have added two Korean son grow up—that’s how often they fashion they have added two Korean
went to eat there, right there in their dishes and the Kimchee Fried Rice is went to eat there, right there in their dishes and the Kimchee Fried Rice is
neighborhood. a hit. neighborhood. a hit.
Mihee, one of the owners of Rincome Mihee’s sister Miok moved to Arlington Mihee, one of the owners of Rincome Mihee’s sister Miok moved to Arlington
Thai Cuisine, told me that her from Springfield eight years ago. She Thai Cuisine, told me that her from Springfield eight years ago. She
restaurant is the longest running Thai says she tells her customers that the restaurant is the longest running Thai says she tells her customers that the
restaurant on Columbia Pike run by the restaurant kitchen is like their own restaurant on Columbia Pike run by the restaurant kitchen is like their own
original owner. “I am Korean but my ex- kitchen. “Tell me what you don’t like original owner. “I am Korean but my ex- kitchen. “Tell me what you don’t like
husband Kenny is Thai and we started and I’ll make the dish so you are happy husband Kenny is Thai and we started and I’ll make the dish so you are happy
this restaurant in 1985,” she explains. and you come back. I will make you this restaurant in 1985,” she explains. and you come back. I will make you
Pad Thai with no peanuts if you want it Mihee herself has lived in the Pad Thai with no peanuts if you want it
Mihee herself has lived in the
that way,” she smiles. The two sisters neighborhood for over 20 years. that way,” she smiles. The two sisters
neighborhood for over 20 years.
never cooked before, they admit, but She says their restaurant is the never cooked before, they admit, but
She says their restaurant is the
now they do. But they are definitely neighborhood “Cheers” bar—like the now they do. But they are definitely
neighborhood “Cheers” bar—like the
the best bartenders on the Pike, TV show—so a lot of the customers the best bartenders on the Pike,
TV show—so a lot of the customers
Mihee tells me—with over 30 years of are regulars, and everybody knows Mihee tells me—with over 30 years of
are regulars, and everybody knows
experience. their names. “Yesterday a customer experience.
their names. “Yesterday a customer
returned after 20 years in the UK,” – Sushmita Mazumdar, Artist, 2016 returned after 20 years in the UK,” – Sushmita Mazumdar, Artist, 2016
she says proudly, “and said he used to she says proudly, “and said he used to
drink the beer here then and now loves drink the beer here then and now loves
that we serve wine!” that we serve wine!”
www.arlingtonarts.org www.arlingtonarts.org
www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike20163205 Columbia Pike, Arlington VA 22204. 571.257.8816 3205 Columbia Pike, Arlington VA 22204. 571.257.8816
Saag Paneer Saag Paneer
City Kabob & Curry House City Kabob & Curry House
PAKISTAN PAKISTAN
At City Kabob Saag Paneer is the second most popular At City Kabob Saag Paneer is the second most popular
dish after Butter Chicken. Saag means “leafy vegetable” dish after Butter Chicken. Saag means “leafy vegetable”
and paneer is a pressed cheese that can be found at any and paneer is a pressed cheese that can be found at any
Pakistani or Indian grocery store. Pakistani or Indian grocery store.
Ingredients Method Ingredients Method
1 bunch spinach, stems removed Bring a pot of water to boil. Cook 1 bunch spinach, stems removed Bring a pot of water to boil. Cook
1 red onion spinach in the boiling water until 1 red onion spinach in the boiling water until
wilted. In a separate pan add oil wilted. In a separate pan add oil
1 inch ginger, grated and heat it up. Add chopped onions, 1 inch ginger, grated and heat it up. Add chopped onions,
4 cloves garlic, grated ginger and garlic and stir. When this 4 cloves garlic, grated ginger and garlic and stir. When this
turns golden add in the grated tomato turns golden add in the grated tomato
1/2 fresh tomato, grated 1/2 fresh tomato, grated
and the spices. Stir till the ingredients and the spices. Stir till the ingredients
Spices—box of Saag Paneer spice are mixed well. Cook for a few Spices—box of Saag Paneer spice are mixed well. Cook for a few
mix from an Indian/Pakistani grocery minutes. mix from an Indian/Pakistani grocery minutes.
store, or: store, or:
Remove the spinach from the water Remove the spinach from the water
1 tsp cumin powder and puree after it has cooled. Add it 1 tsp cumin powder and puree after it has cooled. Add it
1 tsp cilantro powder to the onion-spice mixture in the pan 1 tsp cilantro powder to the onion-spice mixture in the pan
and mix well. Cover and cook. and mix well. Cover and cook.
1 tsp turmeric powder 1 tsp turmeric powder
Cube the paneer and fry lightly in Cube the paneer and fry lightly in
1/4 tsp cayenne powder 1/4 tsp cayenne powder
oil separately. Add it to the spinach oil separately. Add it to the spinach
1 tsp salt mixture. Cook till the paneer is soft. 1 tsp salt mixture. Cook till the paneer is soft.
Paneer –400g/14 oz block or pre- Serve with rice. Paneer –400g/14 oz block or pre- Serve with rice.
fried cubes fried cubesMohammad Sajid Mohammad Sajid Partner, City Kabob & Curry House Partner, City Kabob & Curry House I was surprised to find a Pakistani- Four years ago Sajid moved from I was surprised to find a Pakistani- Four years ago Sajid moved from Indian restaurant on my list of Columbia North Arlington to live on Columbia Indian restaurant on my list of Columbia North Arlington to live on Columbia Pike restaurants. I had no idea there Pike. He found that there was an Indian Pike restaurants. I had no idea there Pike. He found that there was an Indian was one. I was excited when I found it restaurant in Shirlington and then was one. I was excited when I found it restaurant in Shirlington and then tucked away among a few other take- another in Clarendon. “But there was tucked away among a few other take- another in Clarendon. “But there was away places. nothing in the middle. So we decided to away places. nothing in the middle. So we decided to City Kabob opened on Columbia Pike open a restaurant on Columbia Pike,” he City Kabob opened on Columbia Pike open a restaurant on Columbia Pike,” he in August 2015, Sajid tells me. His says, as his uncle nods in agreement. in August 2015, Sajid tells me. His says, as his uncle nods in agreement. father and uncle are partners and he City Kabob serves vegan and father and uncle are partners and he City Kabob serves vegan and joins them in running the restaurant. But vegetarian dishes as well as meat joins them in running the restaurant. But vegetarian dishes as well as meat his family has been in the restaurant dishes. “Our most popular dish by far his family has been in the restaurant dishes. “Our most popular dish by far business for a long time so its not new is Butter Chicken,” Sajid says. But his business for a long time so its not new is Butter Chicken,” Sajid says. But his to them. uncle decides to share the Saag Paneer to them. uncle decides to share the Saag Paneer Sajid’s family moved to Arlington from recipe. “He has trained all the chefs we Sajid’s family moved to Arlington from recipe. “He has trained all the chefs we Pakistan in 1990. He is a graduate of have had so don’t worry,” Sajid adds Pakistan in 1990. He is a graduate of have had so don’t worry,” Sajid adds Yorktown High School and his sister with a smile, as I got my pen and paper Yorktown High School and his sister with a smile, as I got my pen and paper went to Washington-Lee. “Desi people ready to take notes and he brought me went to Washington-Lee. “Desi people ready to take notes and he brought me love their culture and their food,” Sajid a chilled mango lassi from the fridge. love their culture and their food,” Sajid a chilled mango lassi from the fridge. says, using a word, which means ‘from – Sushmita Mazumdar, Artist, 2016 says, using a word, which means ‘from – Sushmita Mazumdar, Artist, 2016 the home country.’ “And we wanted to the home country.’ “And we wanted to give back to the community by opening give back to the community by opening an Indian-Pakistani restaurant.” an Indian-Pakistani restaurant.” www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
1505 Columbia Pike, Arlington VA 22204. 703.920.5620 1505 Columbia Pike, Arlington VA 22204. 703.920.5620
Kik Wot/Alicha Wot Kik Wot/Alicha Wot
Dama Pastry and Restaurant Dama Pastry and Restaurant
Dama is owned by siblings who named it after their Dama is owned by siblings who named it after their
father, Dama. A poor man who came to Addis Ababa, ETHIOPIA father, Dama. A poor man who came to Addis Ababa, ETHIOPIA
Ethiopia, from a village, he was a humanitarian who died Ethiopia, from a village, he was a humanitarian who died
a millionaire. Kik Wot is owner Almaz’s favorite dish. If a millionaire. Kik Wot is owner Almaz’s favorite dish. If
cooked without the turmeric, it is called Alicha Wot. cooked without the turmeric, it is called Alicha Wot.
Ingredients Method Ingredients Method
1 small onion Chop onions and garlic. Heat oil in a 1 small onion Chop onions and garlic. Heat oil in a
2 cloves garlic pan and add the onions and garlic. 2 cloves garlic pan and add the onions and garlic.
Sauté until the onions and garlic Sauté until the onions and garlic
Oil change color. Add a little water and let Oil change color. Add a little water and let
16 oz. package Yellow Split Peas, it come to a boil. Boil it a bit and add 16 oz. package Yellow Split Peas, it come to a boil. Boil it a bit and add
available at any grocery store more water and bring to a boil again. available at any grocery store more water and bring to a boil again.
2 tsp turmeric powder Then add the full package of yellow 2 tsp turmeric powder Then add the full package of yellow
split peas. Add the turmeric, salt, and split peas. Add the turmeric, salt, and
1 tsp salt 1 tsp salt
white pepper. white pepper.
White pepper powder, to taste White pepper powder, to taste
Cook until the lentils are soft. Add Cook until the lentils are soft. Add
Water water as needed to keep it from drying Water water as needed to keep it from drying
out. out.
Garnish with chopped jalapeño. Garnish with chopped jalapeño.Almaz Dama Almaz Dama Partner, Dama Pastry & Restaurant Partner, Dama Pastry & Restaurant I interviewed Almaz for an article in comes first. We named our restaurant I interviewed Almaz for an article in comes first. We named our restaurant 2012 so I knew where to find her. I went after him so we siblings always 2012 so I knew where to find her. I went after him so we siblings always to the restaurant with Hanan, a local remember that,” she smiles. Sixteen to the restaurant with Hanan, a local remember that,” she smiles. Sixteen Ethiopian-American journalism student years ago her sister Kelam, who lived Ethiopian-American journalism student years ago her sister Kelam, who lived who volunteers at my studio. We found on Columbia Pike, decided to open who volunteers at my studio. We found on Columbia Pike, decided to open Almaz coming out of the kitchen, her a restaurant there and Almaz and her Almaz coming out of the kitchen, her a restaurant there and Almaz and her hair in a net and wearing a flour-dusted brother and his wife opened the pastry hair in a net and wearing a flour-dusted brother and his wife opened the pastry apron. She took us to a quiet room and place next door. Recently they opened apron. She took us to a quiet room and place next door. Recently they opened pulled up three chairs. a restaurant in Annandale. pulled up three chairs. a restaurant in Annandale. Almaz told us how she followed her “We don’t serve pork or shellfish,” Almaz told us how she followed her “We don’t serve pork or shellfish,” sister and came to the US in 1974 Almaz tells me inviting us in for lunch. sister and came to the US in 1974 Almaz tells me inviting us in for lunch. to attend Howard University to study I ask if it’s a religious tradition. “My dad to attend Howard University to study I ask if it’s a religious tradition. “My dad clinical nutrition. She then attended is Muslim and my mom is Christian but clinical nutrition. She then attended is Muslim and my mom is Christian but Academy de Cuisine and trained to be a in Ethiopia nobody sees religion as hard Academy de Cuisine and trained to be a in Ethiopia nobody sees religion as hard pastry chef. Her teacher was the White as people here do.” she says, looking at pastry chef. Her teacher was the White as people here do.” she says, looking at House pastry chef. “He came here when Hanan. She agrees. House pastry chef. “He came here when Hanan. She agrees. we opened and gave us his blessing,” She didn’t let Hanan and me pay for our we opened and gave us his blessing,” She didn’t let Hanan and me pay for our she remembers fondly. lunch. “In America they say there is no she remembers fondly. lunch. “In America they say there is no The government in Ethiopia had been such thing as a free lunch,” I remind The government in Ethiopia had been such thing as a free lunch,” I remind overthrown and the siblings had to help her. Almaz laughs. “In Ethiopia we have overthrown and the siblings had to help her. Almaz laughs. “In Ethiopia we have their family back home so they decided a saying—The door is always open.” their family back home so they decided a saying—The door is always open.” to open a restaurant in Washington DC. – Sushmita Mazumdar, Artist, 2016 to open a restaurant in Washington DC. – Sushmita Mazumdar, Artist, 2016 “Father always said, never argue---love “Father always said, never argue---love www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
2500 Columbia Pike, Arlington VA 22204. 703.746.9644 2500 Columbia Pike, Arlington VA 22204. 703.746.9644
Beef Stew Beef Stew
The Celtic House Irish Pub & Restaurant The Celtic House Irish Pub & Restaurant
The Beef Stew at Celtic House has a special ingredient— IRELAND The Beef Stew at Celtic House has a special ingredient— IRELAND
Guinness! The chef says he makes 10lbs of this every day Guinness! The chef says he makes 10lbs of this every day
so he can’t give me a recipe for two. He gives this base so he can’t give me a recipe for two. He gives this base
recipe and encourages people to make it as they like it. recipe and encourages people to make it as they like it.
Ingredients Method Ingredients Method
Beef stew meat or lamb, cut in cubes In a big pot sear the beef cubes in Beef stew meat or lamb, cut in cubes In a big pot sear the beef cubes in
Celery, chopped olive oil. Then add the Guinness, Celery, chopped olive oil. Then add the Guinness,
stock, bay leaves and black pepper stock, bay leaves and black pepper
Carrots, chopped and cook it until the beef is soft— Carrots, chopped and cook it until the beef is soft—
White Onion, chopped around 45 mins. White Onion, chopped around 45 mins.
Beef stock, or lamb stock Meanwhile, sauté celery, carrots, and Beef stock, or lamb stock Meanwhile, sauté celery, carrots, and
onions in a separate pan until the onions in a separate pan until the
Bay leaves Bay leaves
onions are golden. When the meat has onions are golden. When the meat has
Black pepper cooked for 45 minutes, add the onion Black pepper cooked for 45 minutes, add the onion
Olive oil mixture to the meat. Cook for another Olive oil mixture to the meat. Cook for another
hour or until the meat is tender. Adjust hour or until the meat is tender. Adjust
Guinness beer Guinness beer
salt as needed. salt as needed.
Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients. Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients.
They encourage you to use the recipes as inspiration, experiment, and cook to your taste. They encourage you to use the recipes as inspiration, experiment, and cook to your taste.Danny Mc Fadden Danny Mc Fadden
Partner, Celtic House Irish Pub & Restaurant Partner, Celtic House Irish Pub & Restaurant
The Celtic House recently held a and worked in restaurants there as The Celtic House recently held a and worked in restaurants there as
fundraiser for the Wakefield High well. He moved to this area in 2005 fundraiser for the Wakefield High well. He moved to this area in 2005
School band, and we were there to and now lives in Alexandria. School band, and we were there to and now lives in Alexandria.
support my son and his friends. When Celtic House serves Irish food with support my son and his friends. When Celtic House serves Irish food with
I went in to interview Danny it was a one partner running the kitchen. “He’s I went in to interview Danny it was a one partner running the kitchen. “He’s
gray and rainy May morning and he cooked Irish food for over 30 years,” gray and rainy May morning and he cooked Irish food for over 30 years,”
was greeting guests at a table with, Danny explains. Then he asked me was greeting guests at a table with, Danny explains. Then he asked me
“It’s an Irish kinda day, isn’t it?” where I was from. I told him I was from “It’s an Irish kinda day, isn’t it?” where I was from. I told him I was from
The Celtic House is Danny Mc Fadden’s India. “You know when curry became The Celtic House is Danny Mc Fadden’s India. “You know when curry became
fourth Irish pub in the VA-DC area. His #1 in the UK and then in Ireland, we fourth Irish pub in the VA-DC area. His #1 in the UK and then in Ireland, we
first was in Clarendon and he started decided to serve curry here too,” first was in Clarendon and he started decided to serve curry here too,”
looking at the Columbia Pike location Danny said. And just like the Irish looking at the Columbia Pike location Danny said. And just like the Irish
four or five years ago. He liked the restaurant he worked at in New York, four or five years ago. He liked the restaurant he worked at in New York,
new development that was starting on there are quesedillas on the menu here new development that was starting on there are quesedillas on the menu here
the Pike and also liked the idea of a as well. “We cater to everybody,” he the Pike and also liked the idea of a as well. “We cater to everybody,” he
big interior space with ample outdoor says. Including people with pets—as big interior space with ample outdoor says. Including people with pets—as
seating as well. his place has the only patio seating seating as well. his place has the only patio seating
It all started in a little town in northwest area with a little doggy park specially area with a little doggy park specially
It all started in a little town in northwest
Ireland when 14 year-old Danny started designed by the architect. designed by the architect.
Ireland when 14 year-old Danny started
working in his neighbor’s restaurant – Sushmita Mazumdar, Artist, 2016 working in his neighbor’s restaurant – Sushmita Mazumdar, Artist, 2016
and pub. At 17, Danny was working in and pub. At 17, Danny was working in
Dublin. In 1987 he came to New York Dublin. In 1987 he came to New York
www.arlingtonarts.org www.arlingtonarts.org
www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike20162705 Columbia Pike, Arlington VA. 703.920.4900 2705 Columbia Pike, Arlington VA. 703.920.4900
Spanakopita Atilla’s Restaurant Spanakopita Atilla’s Restaurant
The signature appetizer at Atilla’s is the hummus, but GREECE The signature appetizer at Atilla’s is the hummus, but GREECE
Seren, the manager, decides to share the recipe of a Seren, the manager, decides to share the recipe of a
Greek favorite, Spanakopita, or Spinach Pie. With a filling Greek favorite, Spanakopita, or Spinach Pie. With a filling
of specially seasoned spinach, wrapped in phyllo dough of specially seasoned spinach, wrapped in phyllo dough
and baked to perfection, it is enjoyed with a Cacik dip. and baked to perfection, it is enjoyed with a Cacik dip.
Ingredients spinach on it near the edge of the phyllo
and pat it flat. Then roll the phyllo over Ingredients spinach on it near the edge of the phyllo
and pat it flat. Then roll the phyllo over
Spanakopita: and close the edges shut. Roll it tightly Spanakopita: and close the edges shut. Roll it tightly
all the way to the other edge of the all the way to the other edge of the
2 packages of #4 phyllo dough phyllo, flattening it as you go. 2 packages of #4 phyllo dough phyllo, flattening it as you go.
2 bunches of fresh spinach, chopped Brush olive oil on a baking sheet 2 bunches of fresh spinach, chopped Brush olive oil on a baking sheet
1 medium white onion and place 8 spinach pies on it—they 1 medium white onion and place 8 spinach pies on it—they
2 fistfuls of crumbled Feta cheese should fit nicely. Bake at 350°F for 35- 2 fistfuls of crumbled Feta cheese should fit nicely. Bake at 350°F for 35-
40 minutes. 40 minutes.
Olive oil Olive oil
Cacik Dip: Mix yogurt, garlic, a little Cacik Dip: Mix yogurt, garlic, a little
Vegetable oil salt, fresh chopped dill, dry mint leaves Vegetable oil salt, fresh chopped dill, dry mint leaves
crushed fine, a little bit of olive oil, and crushed fine, a little bit of olive oil, and
Method fine chopped cucumber. Mix well and
use as dip for the Spanakopita.
Method fine chopped cucumber. Mix well and
use as dip for the Spanakopita.
Add equal amounts of olive oil and Add equal amounts of olive oil and
vegetable oil in a pan. Sauté the vegetable oil in a pan. Sauté the
chopped onions, spinach, and Feta chopped onions, spinach, and Feta
together until the spinach is cooked. together until the spinach is cooked.
After it cools, unroll the phyllo dough After it cools, unroll the phyllo dough
flat on a counter. Then put some flat on a counter. Then put someZulkuf Gezgic Zulkuf Gezgic Owner & Chef, Atilla’s Restaurant Owner & Chef, Atilla’s Restaurant My friend Patty told me I should check The food at Atilla’s is a mix of Turkish and My friend Patty told me I should check The food at Atilla’s is a mix of Turkish and out Atilla’s. Her family has lived off Greek dishes—or Mediterranean. The out Atilla’s. Her family has lived off Greek dishes—or Mediterranean. The Columbia Pike for years and have eaten doner kebab entrée, served on Friday Columbia Pike for years and have eaten doner kebab entrée, served on Friday there often. and Saturday only, is very popular and there often. and Saturday only, is very popular and I got to chat with Seren Engin, who is Turkish. But the Spinach Pie, another I got to chat with Seren Engin, who is Turkish. But the Spinach Pie, another has worked at Atilla’s as cashier and popular dish, is Greek. has worked at Atilla’s as cashier and popular dish, is Greek. manager for 10 years. She takes time After taking over Zulkuf decided to keep manager for 10 years. She takes time After taking over Zulkuf decided to keep out from managing the register to the name, Atilla’s. “The name was very out from managing the register to the name, Atilla’s. “The name was very answer my questions as the owner and popular and Mr. Atilla still visits—he is answer my questions as the owner and popular and Mr. Atilla still visits—he is chef is busy in the kitchen. Every now our friend and many customers who chef is busy in the kitchen. Every now our friend and many customers who and then she runs into the kitchen to came here when they were little still visit and then she runs into the kitchen to came here when they were little still visit get specific answers from him as we as adults now,” Seren tells me. Many get specific answers from him as we as adults now,” Seren tells me. Many get into the interview and recipe. of their customers come here from get into the interview and recipe. of their customers come here from Mr. Atilla opened Atilla’s in 1977. Erol the Pentagon and they do weddings Mr. Atilla opened Atilla’s in 1977. Erol the Pentagon and they do weddings Ozkan has been the chef here since and birthdays here as well. They used Ozkan has been the chef here since and birthdays here as well. They used the ‘80s and Zulkuf Gezgic joined him to have live music in the past but not the ‘80s and Zulkuf Gezgic joined him to have live music in the past but not as chef in the ‘90s. In 1998, Zulkuf anymore. “Nowadays everyone brings as chef in the ‘90s. In 1998, Zulkuf anymore. “Nowadays everyone brings took over and has run the restaurant their own DJs so we go with that,” took over and has run the restaurant their own DJs so we go with that,” since. “Zulkuf is from Turkey, but before Seren explains. since. “Zulkuf is from Turkey, but before Seren explains. coming to the United States he lived in – Sushmita Mazumdar, Artist, 2016 coming to the United States he lived in – Sushmita Mazumdar, Artist, 2016 Israel where he and his brother ran a Israel where he and his brother ran a restaurant for ten years,” Seren says. restaurant for ten years,” Seren says. www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
4704 Columbia Pike, Arlington VA 22204. 703.566.1686 4704 Columbia Pike, Arlington VA 22204. 703.566.1686
Quinoa Soup Quinoa Soup
Cafe Sazón Cafe Sazón
BOLIVIA BOLIVIA
Quinoa originated in the Andean region of Peru, Bolivia, Quinoa originated in the Andean region of Peru, Bolivia,
Ecuador, Colombia and Chile and has a high nutritional Ecuador, Colombia and Chile and has a high nutritional
value. For a vegetarian option Claudia of Café Sazon value. For a vegetarian option Claudia of Café Sazon
says this soup can be made without adding the beef. says this soup can be made without adding the beef.
Ingredients Method Ingredients Method
1 Cup Quinoa Real In a soup pot, caramelize chopped 1 Cup Quinoa Real In a soup pot, caramelize chopped
1 onion, chopped onion and minced garlic in olive oil on 1 onion, chopped onion and minced garlic in olive oil on
medium-high heat. Add chopped green medium-high heat. Add chopped green
1 clove garlic, minced and red peppers, stir for 2 minutes, 1 clove garlic, minced and red peppers, stir for 2 minutes,
1 carrot, diced add quinoa to lightly toast. Add diced 1 carrot, diced add quinoa to lightly toast. Add diced
carrots, chopped celery, peas, beef carrots, chopped celery, peas, beef
1/4 cup peas 1/4 cup peas
and short ribs. Stir, adding enough and short ribs. Stir, adding enough
1/4 cup chopped celery water to cover the ingredients three 1/4 cup chopped celery water to cover the ingredients three
1/4 cup chopped green and red times. Add salt and pepper, let it come 1/4 cup chopped green and red times. Add salt and pepper, let it come
peppers to a boil. Add potatoes and cook until peppers to a boil. Add potatoes and cook until
the vegetables are tender and rings of the vegetables are tender and rings of
2 large potatoes, cut in quarters 2 large potatoes, cut in quarters
quinoa appear floating in the soup. quinoa appear floating in the soup.
1/2 lb. top round beef 1/2 lb. top round beef
Quinoa will become super plump and Quinoa will become super plump and
1/2 lb. short ribs for soup soup will have a thick consistency. 1/2 lb. short ribs for soup soup will have a thick consistency.
Olive oil Olive oil
Salt & pepper Salt & pepper
Fresh cilantro & parsley Fresh cilantro & parsley
Water WaterClaudia Salazar Claudia Salazar Partner, Café Sazon Partner, Café Sazon On a visit to my studio, Ginger Geoffrey shakes her head of perfectly styled hair. On a visit to my studio, Ginger Geoffrey shakes her head of perfectly styled hair. told me about Café Sazon where she “Five years ago this space was vacant. told me about Café Sazon where she “Five years ago this space was vacant. holds many of her lunch meetings. So Mom, my sister Adriana, who was a holds many of her lunch meetings. So Mom, my sister Adriana, who was a I went to check it out and met Claudia. new architect, and I—we decided to do I went to check it out and met Claudia. new architect, and I—we decided to do Claudia’s mom Eva came here from it!” There was a bus stop in front and Claudia’s mom Eva came here from it!” There was a bus stop in front and La Paz, Bolivia 27 years ago. “I am they thought that would bring a steady La Paz, Bolivia 27 years ago. “I am they thought that would bring a steady really glad we came here,” Claudia stream of customers. Adriana did the really glad we came here,” Claudia stream of customers. Adriana did the remembers. “We felt welcome— interiors. But then the construction remembers. “We felt welcome— interiors. But then the construction the schools in Arlington were on the Pike started and went on for 3 the schools in Arlington were on the Pike started and went on for 3 accommodating and there were many years. And they moved the bus stop! accommodating and there were many years. And they moved the bus stop! other Spanish speakers here.” “We started with the idea of coffee and other Spanish speakers here.” “We started with the idea of coffee and Eva is a strong woman, and hard pastries but it was a struggle. So when Eva is a strong woman, and hard pastries but it was a struggle. So when working with a “we can do it!” attitude. customers asked for Bolivian food we working with a “we can do it!” attitude. customers asked for Bolivian food we She worked in a hair salon and one added that.” As customers are from She worked in a hair salon and one added that.” As customers are from day twenty one years ago the owner all over they added more dishes, then day twenty one years ago the owner all over they added more dishes, then asked if she’d like to take over. She drinks, and karaoke. asked if she’d like to take over. She drinks, and karaoke. worried—how could she own a hair “At one point we had moved to Fairfax worried—how could she own a hair “At one point we had moved to Fairfax salon? “Mom spoke to the property but mom liked it here— on the Pike— salon? “Mom spoke to the property but mom liked it here— on the Pike— owner and thank God he didn’t ask for so we moved back,” Claudia smiles, owner and thank God he didn’t ask for so we moved back,” Claudia smiles, much, so she started,” Claudia says. sipping her peach drink, as I sip my much, so she started,” Claudia says. sipping her peach drink, as I sip my “But one thing she always wanted was coffee. “But one thing she always wanted was coffee. to serve pastries and coffee there, but – Sushmita Mazumdar, Artist, 2016 to serve pastries and coffee there, but – Sushmita Mazumdar, Artist, 2016 of course, it was not allowed,” Claudia of course, it was not allowed,” Claudia www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
922 S. Walter Reed Dr., Arlington VA 22204. 571.970.6571 922 S. Walter Reed Dr., Arlington VA 22204. 571.970.6571
Plato Azteca Plato Azteca
Cantina Mexicana Cantina Mexicana
MEXICO MEXICO
Gloria wanted the community to know that Mexican food is Gloria wanted the community to know that Mexican food is
more than tacos and burritos. So she changed the name more than tacos and burritos. So she changed the name
of the restaurant from Taco House to Cantina Mexicana. of the restaurant from Taco House to Cantina Mexicana.
Plato Azteca is an entrée and a complete meal. Plato Azteca is an entrée and a complete meal.
Rice Shrimp: Mix 3-6 shrimp with Old Bay
seasoning and cook on a skillet. Rice Shrimp: Mix 3-6 shrimp with Old Bay
seasoning and cook on a skillet.
Rice, 1 package of plain white rice, Mexican Chorizo: Buy at any grocery Rice, 1 package of plain white rice, Mexican Chorizo: Buy at any grocery
cooked as per instructions. store. Grill or deep fry. cooked as per instructions. store. Grill or deep fry.
In a skillet melt some butter. Add Refried beans: Use any store bought In a skillet melt some butter. Add Refried beans: Use any store bought
chopped onion, green hot peppers, kind. Or buy dried beans and boil them chopped onion, green hot peppers, kind. Or buy dried beans and boil them
tomatoes, and tomato paste, and until soft. Then drain and smash the tomatoes, and tomato paste, and until soft. Then drain and smash the
sauté until it is mixed well. Mix into the beans. Chop onions finely and cook sauté until it is mixed well. Mix into the beans. Chop onions finely and cook
cooked rice. in oil. When the onions are brown, cooked rice. in oil. When the onions are brown,
discard them and add the beans to the discard them and add the beans to the
Meats oil. Cook and mix well.
Presentation: Place a lettuce leaf in
Meats oil. Cook and mix well.
Presentation: Place a lettuce leaf in
Chicken breast: Rub with chicken base the middle of a plate and put a small Chicken breast: Rub with chicken base the middle of a plate and put a small
seasoning, seasoning salt, and an salad in it—whatever you like. At the seasoning, seasoning salt, and an salad in it—whatever you like. At the
Italian dressing. Grill. top left put a helping of the beans with Italian dressing. Grill. top left put a helping of the beans with
4-inch Steak: Rub with seasoning the rice to the right. Below the salad, 4-inch Steak: Rub with seasoning the rice to the right. Below the salad,
salt mixed with fajita seasoning. Grill. place a piece of the chicken, next to salt mixed with fajita seasoning. Grill. place a piece of the chicken, next to
Double for two servings. it a piece of steak, and next to that 3 Double for two servings. it a piece of steak, and next to that 3
shrimp. Lay the chorizo on top. shrimp. Lay the chorizo on top.
Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients. Restaurant chefs cook in big quantities so many did not provide exact measurements for ingredients.
They encourage you to use the recipes as inspiration, experiment, and cook to your taste. They encourage you to use the recipes as inspiration, experiment, and cook to your taste.Gloria Arias Gloria Arias Owner, Cantina Mexicana Owner, Cantina Mexicana I visited the Columbia Pike location of can’t pay you in 5 years you can have I visited the Columbia Pike location of can’t pay you in 5 years you can have Cantina Mexicana recently to attend my my house.’” Rafael stops and looks at Cantina Mexicana recently to attend my my house.’” Rafael stops and looks at friend Tannia Talento’s meet and greet me. “Of course, Gloria knew how to run friend Tannia Talento’s meet and greet me. “Of course, Gloria knew how to run when she decided to run for school a restaurant but paying salaries was when she decided to run for school a restaurant but paying salaries was board. a whole other thing.” So she became board. a whole other thing.” So she became When I went in to meet Gloria at 11 am the owner in 1995 and in 2000 she When I went in to meet Gloria at 11 am the owner in 1995 and in 2000 she on Memorial Day she was mopping the changed the name to Cantina Mexicana. on Memorial Day she was mopping the changed the name to Cantina Mexicana. floor. So I spoke with operations and Soon Gloria was done mopping and floor. So I spoke with operations and Soon Gloria was done mopping and marketing manager Rafael Delgado. stopped by and apologized. “The marketing manager Rafael Delgado. stopped by and apologized. “The “Gloria started working at Taco House woman had something else she needed “Gloria started working at Taco House woman had something else she needed in Crystal City in 1978 as a busboy and to do so I did the mopping.” She says in Crystal City in 1978 as a busboy and to do so I did the mopping.” She says dishwasher,” he said. She assisted in people think because she is a restaurant dishwasher,” he said. She assisted in people think because she is a restaurant the kitchen and soon was a cook. Then owner she must be rich and live an easy the kitchen and soon was a cook. Then owner she must be rich and live an easy she was a server. After some years she life. “But I love doing this because it she was a server. After some years she life. “But I love doing this because it became the general manager and was gives my family a chance to live a better became the general manager and was gives my family a chance to live a better enjoying it. She had come the U.S. from life,” she says, wearing a black apron, enjoying it. She had come the U.S. from life,” she says, wearing a black apron, El Salvador and “loved the hustle,” as her hair in a ponytail. El Salvador and “loved the hustle,” as her hair in a ponytail. Rafael put it. I remember the manager who told me Rafael put it. I remember the manager who told me When the owner of Taco House was she was the hardest working person When the owner of Taco House was she was the hardest working person contemplating retirement he offered to he had ever met. “And she still has her contemplating retirement he offered to he had ever met. “And she still has her sell her the business. “She didn’t have house—in Shirlington,” Rafael laughs. sell her the business. “She didn’t have house—in Shirlington,” Rafael laughs. all the money needed but she said, ‘If I — Sushmita Mazumdar, Artist, 2016 all the money needed but she said, ‘If I — Sushmita Mazumdar, Artist, 2016 www.arlingtonarts.org www.arlingtonarts.org www.StudioPause.com/projects/ColumbiaPike2016 www.StudioPause.com/projects/ColumbiaPike2016
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