December 15, 2011
'Nuchas,' A Global Hand-Held Food, Makes US Debut in Times Square
Robert Doyle READ TIME: 3 MIN.
New York, NY - Nuchas, a new culinary concept redefining hand-held foods for the future, is now open in its first location in New York City's Times Square. Just in time for visitors to the "crossroads of the world" who are en route to a Broadway show or looking for an affordable gourmet meal on the go while shopping.
For its debut on the world stage, the first line of Nuchas is inspired by - and includes - traditional Argentine empanadas (a dough-enrobed with savory meats and vegetables). However, the South American delicacy is transformed from mundane treat to gourmet meal, utilizing an array of globally influenced high quality ingredients, innovative flavor combinations and assortment of dough varieties.
Nuchas is one of four winning restaurant concepts recently opened at the Broadway Pedestrian Plaza in Times Square this Fall as a result of a food kiosk pilot program launched by the Times Square Alliance. Freshly baked in small batches continuously throughout the day, Nuchas offers a menu selection of at least six rotating flavors that require no plates, no forks and generate almost no waste - a convenient and tasty meal alternative for the bustling "crossroads of the world" hub.
Priced at just $3 per Nuchas, signature varieties include the traditional Argentine (ground beef, onions, peppers, scallion, potatoes and olives in white dough); Short Rib (slow-braised beef in a Malbec reduction in rosemary spiced dough); Pulled Pork Shoulder (slowly braised in a rosemary dough); Porto (Portobello mushrooms, spinach and mozzarella cheese in spinach dough); and Spicy Cheese empanada (assorted cheeses, roasted peppers and caramelized onions in white parmesan dough).
Keeping with the hand-held theme, for breakfast, Nuchas also serves "medialunas," a traditional Argentinean sweet croissant as well as "heklas," a coffee roll with an Icelandic twist and of course espresso coffee - all keeping with the internationally influenced menu.
Argentinean-born founder Ariel Barbouth explains, "Nuchas are the perfect marriage of cuisine and convenience, ideal for the vibrant, fast-paced environment of Times Square. I am beyond thrilled to be able to launch our brand not only in one of the greatest cities in the world, but right, smack-dab in the heart of it."
The vision for Nuchas came while Barbouth was still living in his native Argentina and a couple of friends came to visit from New York. Although he took them to all of the top restaurants in Buenos Aires, the evening they most enjoyed was when they stayed in and ordered a box of empanadas - a very local thing to do. It was at this point the group collectively realized the traditional meal Barbouth often ate as a boy has a global appeal.
Shortly thereafter, Barbouth essentially apprenticed himself to one of the locally renowned empanada-makers, Topeto Diaz in Salta, Argentina, to immerse himself in the tradition and technique of what would become the foundation upon which he would develop the Nuchas brand. As a quasi graduation, Barbouth took part in the annual National Empanada Day at the Casa the Salta, in Buenos Aires, where he helped prepare the hand-made delicacies. After that experience, he was ready to return to the States and share his vision for the next generation of hand-held foods with the world.
Upon his homecoming, Barbouth teamed up with globally celebrated chef German Lucarelli, an Argentinean native who previously worked with the prestigious Soho House and most recently Montenapo and Da Silvano in New York, to develop the recipes that advanced Nuchas beyond the traditional meat and cheese fillings ordinarily associated with empanadas, creating a new breed of hand-held foods.
Launched on the global stage in November 2011 in the "crossroads of the world" - Times Square - as part of the Times Square Alliance's Broadway Plaza pilot food concession program (including Rickshaw Dumpling Bar, Salumeria and SnackBar), Nuchas is a new culinary concept developed by Argentinean-born Ariel Barbouth to redefine hand-held foods - requiring no plates or utensils and yielding almost no waste.
Originally influenced by the traditional baked Argentine empanada, seasoned meats and vegetables enrobed in dough, Nuchas has evolved into a global concept that fuses flavors and ingredients from around the world to create sweet and savory culinary treats on the go. The Nuchas menu features a variety of fresh-baked, meat and vegetarian empanadas made with the highest quality, fresh ingredients baked on premise. A selection of popular international beverages is also available. Menu prices range price from $2- $3.
Nuchas is located in Times Square at the Broadway Plaza between 44th and 45th Streets and will sell fresh baked Nuchas daily from 7AM to 2AM.
To learn more about Nuchas, please visit www.nuchas.com
For real-time updates, follow Nuchas on Twitter at www.twitter.com/nuchasnyc
Long-term New Yorkers, Mark and Robert have also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center, Mark is a PhD in American history and literature, as well as the author of the novels Wolfchild and My Hawaiian Penthouse. Robert is the producer of the documentary We Are All Children of God. Their work has appeared in numerous publications, as well as at : www.mrny.com.
