Nashua couple Paula Norena and Jonathan Laureano opened Tostao’s Tapas – Bar (170 Main St., Nashua, 577-1111, tostaostapasbar.com), a downtown eatery offering authentic Spanish tapas and cocktails, in the spring of 2019. Natives of Colombia and Puerto Rico, respectively, Norena and Laureano took over the former WineNot Boutique space in late 2018, installing a brand new kitchen and creating a menu that borrows styles from Europe and across multiple Latin American nations. Popular items include the beef, chicken or cheese empanadas, the paella, the coconut shrimp, and arepas, a dish popular in Colombia and Venezuela that Norena described as similar in appearance to a pancake, but made of corn.
What is your must-have kitchen item?
The tongs.
What would you have for your last meal?
Bandeja paisa. It’s a traditional plate from Colombia with rice, beans, egg, pork belly, chorizo and corn cake. It has everything on one plate.
What is your favorite local restaurant?
Casey Magee’s [Irish Pub in Nashua]. Their chicken wings are great.
What celebrity would you like to see coming into Tostao’s Tapas – Bar?
I would say maybe Marc Anthony. I love his music, so that would be nice.
What is your favorite item on your menu?
I love steak, so my favorite thing would be the carne asada. I also love the ribs sancocho, which is a special that we throw on the menu in the wintertime. I can eat it every day.
What is the biggest food trend in New Hampshire right now?
Right now, I see that empanadas are everywhere. We didn’t used to see them in every restaurant but now everybody seems to have them. … We have Colombian empanadas on our menu, which has a dough that is made of corn.
What is your favorite thing to cook at home?
Jonathan loves lasagna, so when I get to cook for my family, I like to do a homemade chicken lasagna.
Stuffed cheese arepas (corn cakes)
From the kitchen of Paula Norena of Tostao’s Tapas – Bar in Nashua
2 cups pre-cooked white cornmeal
4 ounces part-skim mozzarella, cut into 8 cubes
2½ cups lukewarm water
1½ teaspoons kosher salt
¼ cup vegetable oil, or as needed
Preheat oven to 350 degrees. Stir water and salt together in a large bowl. Add the cornmeal into the water until a soft dough forms. Divide the dough into 8 golf ball-sized balls and pat each into a patty. Place a cube of mozzarella in the center of each patty. Fold the dough over the cheese to cover it. Heat the oil in a large skillet over medium-low heat until simmering. Cook the corn patties until golden brown, about 5 minutes on each side. Bake the patties until their edges are crisp and golden, about 10 minutes.
Featured photo: Paula Norena of Tostao’s Tapas – Bar in Nashua