The objective of all revolutions is to reach power. in that sense, it can be said that latin-american rock triumphed, although not how it was expected. when MTv latino launched its signal in 1993, with the song we are south american Rockers performed by los Prisioneros, everything seemed ready for bands that rocked santiago, Mexico city, buenos aires, bogotá and caracas to achieve new heights in the world, making them part of the big leagues in entertainment.
in those times, Rock was a universal echo and singing it in spanish was an id card. all that was missing to conquer the world was a screen. like cosme, the singer of café Tacuba, said, “if you’re in MTv, you exist.” Thirteen years later the channel exists but Rock is no longer king. Those who reached the top did it by playing pop, latin rhythms and reggaeton.
like all revolutions, Rock En Español had its golden years and heroes. after the age of innocence with bands like Teen Tops in Mexico or Palito Ortega in argentina, the irreverence ending the 70’s plus the long hair days, brought us Tri and charly Garcia. during the middle of the 80’s each person in their country spoke about “national Rock” and when the 90’s arrived, there were two musi- cal worlds that collided: in one side we could find the commercial and romantic side that harmonized soap operas and variety shows, and on the other side, there was the contra cultural energy that shook up bars and night clubs. Those who went for the money adapted their sounds to the market; such is the case of Maná, while the ones interested in their underground status preferred to be like los Ratones Paranóicos.
when the 90’s set in, there seemed to be an alterlatina community that man- aged common codes, but likely to happen in this side of the planet, illusions were stronger than the street. The creed of Rock began to lose momentum while the musical panorama turned more mestizo; with the arrival of hiphop and electronica that chimera of a Rock nation was more a promotional tag than a real street spirit. at the end of the game, shakira, Juanes and la ley achieved to fly first class throughout the continent, and better yet, by singing in their native language in front of an audience that mainly spoke English. The crossover was meant for those that knew how to drive the market and the in- dustry. The rest were left for nostalgic moments and history books.
by no means is this an epitaph for Rock en Español. I don’t believe i have enough calibers in the ink of this pen to commit that crime. but it is a requiem with delay for that musical revolt that during years promised to unite latin america with an original sound, at least alternative. This is mostly a celebration of diversity, which is nurtured by the musical roots of the continent, able to make the deputies of the European Union dance in brussels, like Juanes did this past april as he pleaded for the end of impersonal mines around the world. That musical revolution left us a more diverse and open world where Rock doesn’t want -or can’t- center all the attention.



Images courtesy of: European ART GALLERY

Hans Klemm has worked with brands such as Rodier, Balen- ciaga, Descamps, Vuitton and Kenzo among other renowned names. That was during his 25 years living in France; after discovering a passion for fashion, interior design, art and architecture, he decided to open a different type of ‘art gallery’ here in Miami. Driven by the art business plus the harmony and warmth of our beloved city, he founded a “light meets color” themed place known as European Art Gallery. Here, in this singular location, he represents very few but very talented artists.
To enhance his precious space he utilized the concept of blending painting, sculptures, handcrafted light fixtures, outdoor furniture and the objects from well known German light designer, Manuel Wassmer. Besides Wassmer, Ruth Azcona Lizarraga and Elmar Hund complete the roster of power behind the gallery.

Elmar Hund is a German artist born in Oberkirch. After exhibiting in Germany, Hungary, Austria and other European places, he arrives to Miami to show evidence of his incredible procedure when it comes to art. He even uses wood from the German forests to structure his frames, which he does by himself, refusing to use industrial production! Every one of his paintings is unique, alternating between oil and acrylic colors on canvas, integrating 24 Karat gold leaves, using three dimensional surfaces to create a subtle optical outcome, and employing earth pig- ments, heat, aluminum powder, cotton, and a lot of layers and production time. Hund’s creativity is a perfect reflection of his romantic and complex mentality, boosting the dynamism of his artwork, his spontaneity and his remarkable perception of the world.

Manuel Wassmer is a popular interior light designer. He has a thing for ambiance, lighting and shadows. At 18 he designed his first series of lightings and ever since, he has created a reputation for himself after numerous exhibitions, TV shows and light parades that depict his own style; at the same time, through his art, he expresses moods, emotions and functional beauty. Wassmer has shifted his imaginative design from private properties, to hairstylist studios, to a 130,000 sq. ft. business center in Cologne, Germany. He is identified by his unique approach to design and lighting. Customers can choose from a collection or have objects custom made to their desire. Every object is handcrafted so that every stone (marble or granite for example) has its own manifestation. Wassmer is also passionate about light shows having his first break at the age of 20 in the town of Baden Baden in the Black Forest area. After that, he successfully illuminated events at Linx, Bühl, Kehl/Strasbourg and other German cities. If there’s something he’s an expert at, is setting the right mood.

Ruth Azcona Lizarraga is a Spanish artist who illustrates a feminine kindliness in her paintings. Barcelona, Cuenca and Pamplona have all been witnesses of her exhibitions; and her current displays at the Eu- ropean Art Gallery establish Azcona in her first US experience. At first she was attracted to colors, then she began digging deeper, finding the unexposed to be even more interesting, attacking her curiosity, making her explore the shapes and patterns of the interiors. “She makes the invisible visible to the human eye and is able to expose even the deepest mysteries of a flower”. Azcona reveals the most amazing details, painting with a dry technique, experimenting with wet colors and transparencies as well. The nature of her work reveals so much detail that it takes her an average of three weeks to complete a magnificent piece of art.

At European Art Gallery we find classy and comfy outdoor furniture, the kind you would see in a trendy and fashionable hotel; extraordinary tables and objects created with quality detailing plus unmistakable light- ing; and paintings and sculptures that will draw attention to any special space because of the feelings they convey just by watching them be what they are: art at another level.



Photos by Alfonso Corona

When I’m bored at a party, I pick a stranger in the crowd, I approach him/her with a broad smile, and extending my hand I say:
“You look terribly familiar. Have you ever done porn?”
You should try this line. It’s fun, and it’s a hell of an icebreaker.
Pornography –however- is nothing to laugh about.
Some report that it’s a 10 billion dollar a year industry – but I suspect that it’s way more than that. Many were surprised recently when a particularly conservative cable company decided to show uncensored hardcore porn on demand. Charging $10 a pop –so to speak- they knew that it might be questionable from a moral point of view, but not from a business point of view, and morality is something that most people keep out of business nowadays.
But let’s stop talking about money and let’s talk about the fun side of porn: the making of.
Recently, I had dinner with three porn legends: Vanessa Del Rio, Candida Royalle and Veronica Vera. Vanessa –now in her fifties manages her own adult website and is the motif of an upcoming volume by Taschen. Candida is an accomplished film director, and designs her own line of sex toys; meanwhile Ms. Vera educates cross-dressers in her “Finishing School for Boys who want to be Girls.”
These three ladies should have a monument –not just because their figures are certainly statuesque - but also because they have the balls and the bravery that you only find in history books. That night, sitting at a booth and drinking dirty martinis, I dropped the question that
was on everybody’s minds.

“Whatever happened to good old porn?”
“It’s over,” said Vanessa. “People just do it for money.
Back then we were rebellious. We were making a social statement.”
She’s right. They defied society’s rules and accepted a stigma that younger generations cannot even imagine.
When I saw Paris Hilton’s popularity skyrocketing after her adult-film debut, I knew that the world had irreversibly changed.

In these days everybody is a porn star -or everybody wants to be one- and no one has to suffer the shame that tormented Linda Lovelace until her final days. Now –in one hand- you have porn moguls like Jenna Jameson or Rocco Siffreddi, who have the mainstream appeal of any American idol contestant. In the other hand you have any Joe Blow -or Jane Blow- posting homemade kink on the web. Now all you need to be a porn star is a digital camera and an e-mail account.
I personally think that porn is no big deal. As a matter of fact porno movies and action films are
pretty much the same. The plots are always irrelevant, and the lame dialogue is just an excuse to separate scenes of people getting blown –or blown up. The appeal of both genres is watching people doing things that you wouldn’t want to do. It’s exciting to watch Bruce Willis fall off the roof of a skyscraper, but you wouldn’t try that unless you’re hopelessly insane. The same thing happens with porn: every time I try to mimic an adult movie stunt I end up on the chiropractor
“Porn sex” is hard on your back, bad for your knees and burns your eyes.
So it doesn’t matter if you enjoy watching people falling off high risers -or sitting on them: at the end of the day someone –with the proper training- did it, so you don’t have to. The ancient
Greeks called it a “catharsis”: it’s allowing your feelings to surface by identifying with the protagonists of the show.

The interesting thing is that in porn, we’re attracted to opposites: women like gay porn, men like lesbian porn, gays like straight porn, and lesbians… okay, I’m not sure what lesbians like, but the point is that we look for people doing things that we can’t do or we don’t dare doing because we are afraid of it’s moral consequences. Sex –most people think- is dirty and we rather see someone else doing it rather than putting ourselves in that position –which is often not the “missionary” one.
I believe that if sex was such a despicable activity God would have chosen another way for the human race to reproduce. And if God only wanted us to have sex for reproduction, he/she wouldn’t have made it pleasurable. Sex is –and should be seen- as something completely natural,
like walking or breathing. Porn should be boring. Watching videos of people having sex
should be like watching videos of people eating, or filing their taxes. But then, why do we get
turned on by the Playboy Channel and not by the Food Network?
The answer is easy: porn is hot because it’s dirty. And porn is dirty because people of conservative morals have told us so. Could they be the same people who make millions of dollars
selling it on “pay per view”?


Other Decodable Celluloid Recipes for Money

By Shankar
Images Courtesy of: Buenavista Home Entertainment

Just like in gourmet life and The Food Network, all of us in Distrikt seem to be
excited about an idea as wacky as: recipes in film. Is it too crazy to believe there
is a formula for success in Hollywood? Read and find out.
I took the opportunity of borrowing one of Shankar’s spaces in our magazine to share some ideas with you. These can make all of us rich, and this includes yourself...
yes you, our blissful reader. Let me explain how this can be possible.
Throughout past decades, Hollywood has been in desperate need of maintaining their overexposed, super-ultra-high lifestyle. They use us -the mortal ones- to keep their Rolls Royce shiny and their parties lusty; and they do this by feeding the world audience with recipes that we might like to consume.
It is not strange to us that certain subjects or tendencies in movies are fashionable
at certain times or decades.
In the 60’s all of the greatest musicals - including movies like “The Sound of Music”- lasted more than two years playing in some cinemas of Mexico City. Can you imagine having to watch ‘The Rock’ for two years in a row? Even watching great films for two years straight is absurd.
In the 70’s there was lots of sex and less musicals, along with the first movies about really mean African American guys. Not to mention that there was some rude violence in gangster movies too. All of this ended with the second coming of the new Sci-Fi and George Lucas’s Star Wars. It was all about stereotyping.

The 80’s were filled with war, martial arts and general violence movies, these led to an -almost repugnantdecadence; unexpectedly, the most powerful of these movies rules the most important State in the business of the 7th art, the one and only Governator.
The 90’s... The films during this era can be resumed to: Magnolia, American History X, Good Will Hunting, Fight Club, American Beauty, Braveheart, Gladiator, Silence of the Lambs and the soul-filling Shawshank Redemption. In other words, mind games, perversion in history, humbleness and guilt trips.

Then comes Y2K, the perfect excuse for continuing to sell us their formulas, like letting us know how many courses our meal will have and in how much time we should expect it. They do this to keep the ‘real fans’ hungry for new films just after they’ve had dessert and are ready to go.
This is the case of movies such as: the Star Wars Trilogy, Lord of the Rings, X-Men, Matrix (one of the first ones by the way) and the hero of all parents, the savior of all the kids because it makes them read again...yes, you guessed right, Mr. Potter!

If you can analyze this environment where we live in and figure out what will people like – or consume- years from now, you just might become rich. It happens the same with fashion as it comes back from the dead when you least expect it. Imagine, you can make lots of money offering a decent script, just like this nice waitress did a couple of years ago with the Potter kid.
This decade is halfway through, so you still have a chance to propose something outstanding to the world of Hollywood. Think about it! If you come up with a HIT, instead of forgetting my suggestion, I urge you to share, by buying ad space in our magazine, inviting us to lunch in your new tropical garden or by taking the Distrikt team to the premiere of your successful screening.



When that many people, with that much great music join forces for an unbe- lievable musical afternoon, believe me, it results in a complete sensorial experience worth identifying.
With bands like The Killers, Hot Hot Heat, Infected Mushroom, The Prodigy... Do I need to say more? Next to world renowned DJ’s like Paul Van Dyk and Okenfold, this is another must-go event in our beloved city.
Next year, right during Winter Music Conference, indulge yourself by taking a Saturday off from your regular afternoons to ‘live’ this event. Make sure to be there before sunset to get pleasure from the whole trip. You won’t be able to stop dancing!
We want to share with you some additional images from THE KILLERS, and HOT HOT HEAT who gave their best to this city’s great audience; these two are part of our favorite bands of the moment. Enjoy them!


Flavorful MOODS Anyone?

By Vanessa de la Rue

It’s undeniable that food consumption causes extreme pleasure; it produces a gratifying feeling of relaxation not to mention the fulfillment of the basic necessity for survival. It is said that some flavors or tastes may affect our mood and temper. For example, chocolate is supposed to correct deficien- cies of some neurotransmitters like serotonin. But, studies show that other issues, besides chocolate and other foods, intervene in the mood swings we experience.
I believe it’s a reality that many people relate certain attitudes and emotions with the cravings for something they feel like hav- ing. It’s also true that we all prefer certain tastes depending on our state of mind and vibe during that exact moment. That is why some days you may despise a plate that you commonly eat. The sudden feeling is, most likely, because your temper is going through a phase.
An example of this theory arises when we think of chocolate, ice cream, coffee or cake; the texture, taste and smell of these items play an important role in our brain since from the moment we think of them, we begin to enjoy the expectation while our bodies (psychologically or not) react to the stimulus.
Many studies analyze how our preferences for different flavors change, depending on our mood. Because of this, when we feel down or negative we tend to go for junk food as a masochist. On the other hand, when we feel positive and are upbeat, our first option is to go for something healthy, as to protect and take care of our bodies. Another great example is that anxious peo- ple, when at their nervous peak, are inclined to go for greater quantities of food while others, can do exactly the opposite and not eat at all.

Marie Wright, a creative flavorist we spoke to says, “the power of taste is unbelievable... I think that flavor affects many aspects of mood. Flavor is a total mélange of emotions. Musk notes in brown sugar flavors are so very evocative to me. Citrus fla- vors are kind of refreshing and happy. My experience of flavor is that when you eat something evocative it tends to remind a person of an event or a place. That’s why I think that flavor is a stronger tool for the emotions than scent... Bad smells? Plenty of them! But once incorporated into a flavor, can taste absolutely delicious. Many of the components of coffee, meat and fish can smell disgusting. The ripe note of strawberry is pretty revolting, but in the correct quantity it makes the flavor taste wonderful.”
I think it’s amazing that we can satisfy basic necessities with so much richness in variety and quality. I propose that you try and see if all this is true, by tasting different flavors and paying atten- tion to your mood and emotions, as subtle as these may be.
So, go ahead and let me know what you find out. I say farewell to you, hoping you can enjoy your favorite aromas and feelings, all at the same time.



Sometimes you hear or read stuff that gets to you; that makes you smile, or cry, or wonder, or think. We believe these quotes may cause some kind of effect on you too.
Enjoy our Echo section! The word is always mightier than the sword. Thanks to sources such as: AP, Newsweek, CNN, MSNBC, Reuters, New York Times, IMDB, BBC, NPR and foreign press.

1. “It was a script issue. We didn’t have a place to really use talent like theirs, two big stars like that.”
Jerry weintraub, producer of the oceans Eleven franchise, on why Julia Roberts and Catherine zeta- Jones will not be back for the third movie.

2. “I am accused of having said that the [Chinese] Communists used to eat children... but read The Black Book of Communism and you will discover that in the China of Mao, they did not eat children, but had them boiled to fertilize the fields.”
Italian prime Minister Silvio Berlusconi

3. “In fact, they were asking for the phones to be put into the coffins with them in case they woke up... We came across one guy who asked to be buried with his mobile phone and his Black- berry, and also with his laptop.”
Martin Raymond, director of international trend-spot- ting think-tank -The future laboratory-, on the cases that originated in Cape Town where people believe in witchcraft and feared they would be buried while under a spell.

4. “Whatever they put there they’ll just keep on going over, around or under it...finding a better life for your family is a powerful incentive.”
hugo uriel, an illegal immigrant from Mexico after being caught in the united States and sent back to Mexico, on the no-nonsense policing of the US / Mexico border.

5. “It is the first time I have been offended this way in public to be compared to the biggest perpetrator of genocide the world has known.”
venezuelan president hugo Chavez, when a journalist from the BBC asked about his behavior match- ing the “you’re with us or against us” attitude of his enemy george w. Bush.

6. “Channel 10 offers its solidarity and support to the families involved in this unexpected tragedy that came, in fact, while they were trying to help others.”
Mrs. graciela Baccino, a spokeswoman from the channel after a runaway train killed seven people and injured eleven more in the town of young, uruguay. The victims were part of a reality show where communities raise money to help.

7. “I spoke to the Colombians. It’s fine. I get passionate sometimes. I said Colombia because it was the first country to come to mind. (The drug problem) has as much to do with what’s going on in this country. If there wasn’t a demand, there wouldn’t be a supply.”
Bruce willis, apologizing to Colombia after blaming the nation for America’s drug problems.


ANTHONY BOURDAIN: The Gourmet Daredevil

By Alfonso Corona and Isa Traverso-Burger

Chefs are known for their extravagant or blunt behaviors and
Mr. Bourdain is no exception. He is a character who seems
to have jumped out of one of his thriller novels –yes he’s a
fiction writer too.

Opinionated and humorous, Bourdain is
the Executive Chef at Brasserie Les Halles in New York, and
best-selling author of Kitchen Confidential. He has many
stories to tell and recipes to divulge, which is why he is so
popular nowadays after a successful Food Network series
called ‘A Cook’s Tour’. The Travel Channel is presenting his
latest venture, a show titled, “Anthony Bourdain: No Reservations”.
This typical New Yorker says what he feels, knows where he’s been and where he comes from. More importantly he can cook like a whiz kid.

Where were you born?
New York City

What and where did you study?
I studied Liberal Arts, just like everybody else, and I wasted
the entire experience; it was in Vassar College, where
90% were women. I was 17, confused and distracted. My
life didn’t begin until I became a dishwasher. I fell in love
with the restaurant business and its lifestyle. It’s like joining
the mafia, once you’re in you’re never out. I wanted to
get good at what I was doing so I studied at the Culinary
Institute of America (CIA). I f*cked up in college spectacularly.
I was self-destructive and a total mess, but here I
was a good student. I had an advantage, there were not
many students with restaurant experience, and for me it
was easy and fun.

How was the CIA experience?
I always knew I had a future in the business, if you can
handle the pressure and the insanity, you can always find a
structure. It takes discipline, as well as an extended family
of equally dysfunctional people. It’s like mafia, --anywhere
in the world you go, there are people that can relate and
understand you.

What made you inclined towards the art of cooking?
I love the life I have, who else would let me behave like I
do? When I started there were no celebrity chefs. The rock
and roll lifestyle was a powerful motivation, --drugs, girls
and power. To be surrounded by people who shared that
world felt very elite. Now it’s another reality, but at the beginning
it was that lifestyle that grabbed my mind.

How do you best describe what you do?
I have the best job in the world; I get to travel all around it, eating and meeting
people. This business is about meeting people and I love it, it’s the perfect job
for me; I’m a lonely person in my personal life.

How’s your life?
My life is great, I have always done what I want and usually get away with it.
My life is a complete-freedom stage and I like it that way.

Can you eat everything?
Literally everything, except...monkey brain. I once had the chance of eating it
and my wife told me that if I did, she would divorce me (because of the harm
done to the little animal). Once I ate seal with an Eskimo tribe, as you know,
these people really need to eat seals as part of their DNA heritage; we sneaked
into an igloo and had one of the most intense dinners of my life.

Tell us about the strange ones.
One of the strangest things I have eaten was a live, still pounding cobra snake
whose heart was washed down with its own blood and vile; I also ate a soft
boiled duck embryo and roasted sheep testicles still hanging in their place.

What’s your biggest accomplishment in the food business?
Well, food is necessary in life, every one has to eat, so food generates control,
this is one of the main reasons in human or animal conflicts in history. Food is
the most important thing in life so somehow I’ve accomplished certain
success in this area.

Are you reading a book?
Not right now, but I’m preparing an investigation regarding
real low-key Caribbean and Latin American restaurants in

Is there any plate that you can’t prepare?
Some of Bulli’s restaurant in Barcelona, Chef Ferran Adrià
did amazing things putting up a chemistry lab using flavored
mousses that are simply the best in the world. This is the
most impressive food on earth.

Which is your best food dish?
Beluga Caviar with blinis, fresh buckwheat, scallop and white
truffle risotto and lobster bisque.

Who do you LOVE to cook for?
Martin Scorsese, he’s a very special person.

What do you feel like eating now?
Mexican food. I love Mexico and their food; it’s a great place
where people are awesome.

What would you like to do ten years from now?
Exactly the same thing I’m doing now, hanging out with my
friends, eating, cooking, etc. Among Chefs there’s a sub-culture
you know? Everywhere I go, I have Chef friends, I go see
them, they invite me to eat, drink and talk, so imagine, I get to
eat and drink with the best cooks in the world in the best restaurants
of the world; believe me, these are great reunions,
all of them full of awesome food and lots of wine.

Complete the following words:
-Love is: I don’t know
-Life is: A trip
-Money is: Everything and nothing
-Food is: everything


German Language

This issue of World 101 is dedicated to the German
language. We couldn’t fit all the key people
from Germany, Austria and Switzerland into the list,
but here are some of the distinguished names you
should recognize:
• Alois Alzheimer
• Johann Sebastian Bach
• Ludwig van Beethoven
• Albert Einstein
• Max Ernst
• Sigmund Freud
• Johann Wolfgang von Goethe
• Steffi Graf
• Alexander von Humboldt
• Carl Gustav Jung
• Immanuel Kant
• Martin Luther
• Karl Marx
• Wolfgang Amadeus Mozart
• Friedrich Nietzsche
• Richard Wagner
And let’s not forget ex-Terminator and Governor of
California, Mr. Arnold Schwarzenegger.

German (Deutsch) is spoken by more than 120 million people in 38 countries of the world. Its 3 main centers of usage are Germany, Austria and Switzerland.
The most written translations -into and from- a language are in German, and furthermore it’s one of the ten most spoken languages in the world. It was the Official language of Namibia until 1990.

The Kitchen: Die Küche
Breakfast: Frühstück
Liver-sausage: Leberwurst
Bread rolls: Brötchen, Semmeln, etc.
Lunch: Mittagessen
Dinner: Abendessen, Abendbrot
French Fries: Pommes Frites
Pickled shredded cabbage: Sauerkraut
Pork hock: Schweinshaxe
Boiled sausages: Bratwurst
Wheat beer: Weizenbier
Dumplings: Knödel
Noodles: Spätzle
White sausages: Weisswurst
Apple juice with mineral water: Apfelsaftschorle

A bread-like cake with dried citrus peel,
dried fruit, nuts, and spices such as cardamom
and cinnamon, usually eaten during
the Christmas season.

This is popular in German gastronomy.
Basically it’s an escalope of pork coated
in breadcrumbs and usually deep-fried.

Beef roulade, thinly pounded sirloin steak,
rolled around mustard leaf and a pickle,
and then baked.

Rote Grütze:
Red fruit jelly cooked from black and red
currants, raspberries and sometimes with
strawberries or cherries. It is by tradition
served with cream, but also usual with vanilla
sauce, milk or whipped cream.

Oktoberfest, the world’s largest annual
fair takes place in Munich, Bavaria from
late September to early October. It is best
known internationally for the large quantities
of beer drunk in the 14 main tents at
the festival.



If your were a song, which one would you be?
What are your 7 top songs of all times?

1.- “Oh que Sera” by Willy Colón
2.- “Plastico” by Ruben Blades
3.- “Madera” by Ali Primera
4.- “Tourne” by Toquinho Serra
5.- “Puchero Light” by Ketama
6.- “Rapsodia Bohemia” by Queen
7.- “Giros” by Fito Paez


1.- “Heart Shape Box” by Nirvana
2.- “Man of the Hour” by Pearl Jam
3.- “Fragile” by Sting
4.- “Paint in Black” by The Rolling Stones
5.- “Lost Little girl” by The Doors
6.- “She is Gone” by Bob Marley
7.- “Oh Maria” by Beck

JOEL MOLINA -"Vuela vuela - Magneto"
1.- “La Cima del Cielo” by Ricardo Montaner
2.- “Sabana” by Simone Diaz
3.- “Vogue” by Madonna
4.- “Rie, Llora” by Celia Cruz
5.- “Uno” by Shakira
6.- “Amor del Bueno” by Hector Montaner
7.- “Camisa Negra” by Juanes

ALVARO FERNANDEZ - "Hashish kiss - by Jan A. Kaczmarek"
1.- “Man of the Hour” by Pearl Jam
2.- “Love Street” by The Doors
3.- “Jesus Don’t want me for a Sunbeam” by
4.- “Oh Maria” by Beck
5.- “Add it up” by Violent Femmes
6.- “Te quiero” by Hombres G
7.- “Disarm” by Smashing Pumpkins

ELSTEN TORRES - "Redemption song - Bob Marley"
1.- “Graceland” by Paul Simon
2.- “Todo se Transforma” by Jorge Drexler
3.- “Allison” by Elvis Costello
4.- “Across the Universe” by Beatles
5.- “Matador” by Los Fabulosos
6.- “Clandestino” by Manu Chao
7.- “God Only Knows” by Beach Boys



By Alfonso Corona and Isa Traverso-Burger

Nobuyuki “Nobu” Matsuhisa has written two popular books, participated in the film industry and is partners with the famous Robert De Niro. But this enchanting Japanese Chef is an icon thanks to his restaurants: NOBU, which blend traditional dishes from his home country with South American ingredients. His first food haven, launched in 1987, is Matsuhisa, which is in Beverly Hills, California. Since then, he has gone a long way with his exquisite creations: New York, Las Vegas, Dallas, Milan, Tokyo, Malibu, London, Aspen and Miami Beach. Nobu, with his characteristic accent, spoke to Distrikt about his life, his taste buds, his goal on making people happy and the importance of being healthy to benefit those around you.

Where were you born?
I was born in Saitama, Japan; but I lived in Tokyo.

What did you study?
I graduated high school, and then went to a sushi restaurant; my generation was not much into sushi school. I started as a dishwasher, busboy, filleting fish, and then waiter.

What anecdote made you decide to make sushi?
I mention it in the cookbook. I was 11 or 12 years old, my brother and I went to a sushi restaurant but when you’re a kid it’s very expensive and there are so many varieties. Once I got there, I was intrigued by the art and liked the nice smell immediately, so I decided to be a Chef. I studied in a sushi school but I wanted to become a Master Chef. Cooking is not only food on a plate, it has another side too where the chef makes a restaurant business for the customer.

What stage of your life are you at?
There are a lot of people that congratulate me for my life, but truth is that I’m here now because my staff works to support my business. Everything, WE DID, it’s not that I did. The next step for me is: I have to support them and make them successful.

What’s your favorite dish?
I’m a Chef; I eat it all. I’m Japanese; I love Japanese food like steamed rice, grilled fish. If I go to a restaurant I love French, Italian, Spanish, Chinese cuisine, shellfish... I like meat also. I eat almost eve- rything except strange things, like Chinese people, they eat monkeys and snakes, it’s not me. Mostly I like seafood.

What are you reading right now?
The last book I read was Da Vinci Code, now the movie is coming out and my customer, Tom Hanks, is acting. I watch movies a lot and I like to be quiet.

What kind of movies do you like?
It’ s funny, I fly about every four days, from LA to Tokyo, Tokyo to Lon- don, Tokyo to NY, etc. I watch a lot of movies in the plane; De Niro and other celebrities often invite me to premieres and screenings so I never pay for movies (laughs).

Which is your most difficult plate?
My cooking is simple. Fresh fish, vegetables, meats, everything is fresh so nothing is complicated, it’s my way, and I don’t want to make difficult I want to make simple.

What is your best plate?
I love ‘Tiradito’, the fresh fish, cilantro, lemon, Japanese citron because in America lemon is sweeter, Iuzur is a little bit sour which I mix with lemon juice. I use soy sauce and wasabi, and sea salt.

What would you like to eat right now?
(Thinking) Today I woke up and started cooking for a demonstration, so nothing, I don’t want to eat right now. I feel very uncomfortable to rush it, so I don’t eat hamburgers, hotdogs, chips. I like to sit down and take my time enjoying a meal.

What would you like to be doing in ten years?
I never think ahead, ten years; I do my best every year, but if I have to say something, it would be to make my staff more successful and my family happy. I want to try as much as possible to make people around me, happy. I don’t know how many people I can support but I want to help as many as I can.
If you could ask people in the world to do one thing, what would you ask? To keep themselves healthy. You need good health to create happiness.

What’s your biggest accomplishment regarding food?
I am a very lucky person; so far we have 14 or 15 res- taurants. My staff is like family. Robert De Niro (his partner) gave me a chance to appear in movies, and to advertise for Gap T-Shirts. But cooking is my life, I am most comfortable inside the kitchen, movies and TV are not my job (laughs). I like to watch people smiling and laughing, this moment is the happiest time for me. Business-wise with food, I’m lucky because I’m not worried about the profits. I am only thinking about the customers being happy. Most restaurants worry about the profit, I look for customer satisfaction. I’m a very lucky man.

When do you have time for socializing?
I have my own sushi bar; I invite family and friends of mine, once or twice a year. I make sushi for them in my own counter, at my house. During hot days I have an Udobani oven for outside dining like barbecue, chicken, potatoes, champagne.

Respond to the following words:

Love is: To give, not to take. I give to anybody, but most people look to take. If I have money, I give a chance if they need it, and I give it. It’s my way.
Life is: Busy. I’m traveling every 3 or 4 days to different cities and countries but I chose this job, I started when I was 18 years old. This is my life. Sometimes it makes me tired but I don’t want to have any excuse.

Money is: Very important but it can make you angry, greedy, stupid and sometimes it can be big help. It’s important not to keep it; it has to be used. I give it to someone and automatically, it comes back to me.

Food is: Very important because people have to eat, not necessarily gourmet everyday but, food makes people happy.

Power: It’s very difficult to try and be the best, it comes from patience; it also comes deep from within, you have to be clean. Have heart, body, and health, be clean and make people happy.
Give us your tip on how to achieve happiness.

Appreciate others; People can heal from that. I have two kids, I have responsibilities towards my kids and my family, it’s very im- portant to try my best to help them and to help other people, it’s my philosophy to always try my best.



By Alfonso Corona and Isa Travieso Burger
Photographs by Alfonso Corona

Emeril is famous for his TV catch phrase, “BAM!” and that’s exactly how we felt dur- ing our interview with him. He is a charm- ing man who clearly speaks from the heart, has an enthusiasm the size of Texas and is inspired by the sea; maybe that’s why he opened Emeril in Miami Beach. His glory began in New Orleans in the beginning of the 90’s as he delighted palates with his Cajun and Creole flavors. Then, he became an international celebrity with his TV show, ‘The Essence of Emeril’. From then on he has been busy focusing on his career and his family and captivating the belly of every individual who has tried any of his original, multifaceted creations inside the kitchen, his sanctuary. He says he dreams about food, we dream about his food too. Emeril made us feel very special as he indulged us into a real flavorful sensation by letting us try some out-of-the-ordinary shrimp invention, rosemary crackers and a banana cream pie that was out of this world.

To top it off he concluded by saying, “I haven’t done this for anyone, this is what I think your magazine is like, it’s full of layers, colorful, black and white, humorous, seriously great.” Chef, thanks for your kind words!

How do you see Miami?
Miami has just turned into this unbeliev- able community, unbelievable scene; what makes it unbelievable is the melt- ing pot of cultures that have moved here. We are thrilled and delighted to be here in the Loews Hotel, and enjoying the festival. I’m amazed on how big this is gotten; talent from all over the world is present. And you know, it’s turning out to be bigger than Aspen.
i saw your show and the way you handle everything is very genuine. What makes it successful is that there is no pretension, it’s just me expressing myself through food, trying to reach one person, making them feel better about cooking, shopping, wine. For me is a great thing and I have a lot of fun do- ing it.

Where were you born?
In a little town called Fall River, a Portuguese com- munity in Massachusetts. My mom is Portuguese my dad is French Canadian. Mom ruled the house so we were raised Portuguese.

Did you study?
As a young boy, I had a love for music and so I start- ed playing music at about six years old. I played in different types of bands; when I was 10 or 11 this thing about food really excited me. So I approached this man who owned the Portuguese bakery, and he gave me a job washing pots and pans after school for $1 an hour. I did it for a couple of years as the older Portuguese men grew fond of me and began teaching me how to make stuff like bread and cook- ies, etc. When I was 14 I started working from 11:00 PM to 7:00 AM baking with the men, then went to school, then home to sleep, and I did it a few nights a week. It was an incredible experience not only for my discipline but also for work ethics.
It was an incredible foundation for me. Pastry is different from cooking, you have to use formulas, cooking you work with recipes, add more cilantro and tarragon, but you can’t add more formula, it won’t work.

In your personal vision, how do you describe what you do?
I’m on a mission from God to teach as many people about food, dining, wine, ingredients and shopping, and I think that’s why I’m here with my foundation and other facets of my business. I de- cided to break out a little from the whole cook- ware, food products; I decided to diversify 8 years ago. I’m glad I did, when you have such a dramat- ic tragedy like Hurricane Katrina in New Orleans it makes you aware. I have 3 restaurants there; my backbone is the restaurant so I try to make people smile a little more when they eat or smell something. We love to cook. We want to make people happy.

What has been a decisive moment in your life?
Each time a child of mine is born, I have 4. Also, being recognized and honored by my peers, I’m proud of that, it says something. Also, receiving two awards as a wine connoisseur. I never won an Emmy though; I was nominated 6 times and haven’t felt what that is like.

What’s your favorite dish?
I like real food I don’t eat crazy stuff. I absolutely get inspired by the weather, being 50-feet away from the ocean inspires me to bring it here, to the plate. My foundation is Creole and Cajun from Louisiana, in Miami the palate is wonderful, the South American, tropical stuff, the ocean, it’s like being in a toy store.

Is there a specific dish that you crave?
Noodles, I love doing stuff with Pasta.

What have you accomplished?
Being able to survive in this business. To be here for16yearsisveryhardtodo.WeareinNewOr- leans, Miami, Orlando, Las Vegas, Atlanta; it’s a huge challenge to keep all those hats in place. We can, because of great people; my people say it all. Positive energy is always projected in the dishes, in our wine programs, in the people representing all of us, in the level of service, in the excitement.

Do you have time to read a book?
I’m finishing Adrian’s (from Spain) cookbook. I read mostly about the world, and about people and food. Food is my life, I sleep it, dream it, drink it; It’s all about food, all about what’s for dinner tonight.

Any group of persons you like to cook for?
It’s exciting to get young people thinking about food. When I was 10, I didn’t know what a shiitake mushroom was, now most 10 year old do. En- couraging family time is the best choice, it’s more cooking, spiritual time, sharing, eating.

10 years from now, I assume you want to be cooking, am I right? WhenIhaveadayoff,Icook.Ilovetofish.Ilikethewater too it inspires me.

Say what you feel about these words:

Love is: All about family, when it’s all said and done, it’s all about family, if you are united, it’s what matters.
Life is: Interesting bowl of cherries out there. It’s something that, personally, I don’t take for granted. I’m glad to be alive. I’m saving a little bit for tomorrow but who knows if I will be here tomorrow.
Money: Just money.
Power: I think that you want to treat people the way you want to be treated, so keep it in perspective. Food: You are what you eat. I think you have to be smart about it. I’m not a fast food person, that doesn’t mean I don’t eat hamburgers; moderation is important. If you eat pork chop everyday you’ll look like one someday.

What do you dream of?
Mostly food and food that I want to create.



By Alfonso Corona

A terrific structure in a place called Ixtapa, Mexico, where architect Muller has evolved creating amazing shapes and functionality in this mega beach-house.

This edifice has many characteristics that make it unique unlike so many places built in beaches. The main ‘palapa’ structure has been accommodated to fit an amazing construction below. Villa Ana features from A/C controlled rooms with mega TV’s, to delicate open-air spaces that allow you to touch nature from great heights.

Through the interior patio that takes you to the rooms, you’ll find a door that leads you inside a cave which has, on one side the rock mountain, and on the other a man made bar. This interesting tunnel has been converted into a wine cellar; the architect has taken advantage of the mountain’s all year round natural temperature!

When you walk towards some of the rooms, right outside the wine cellar, you’ll discover a blue light is reflecting over you. It’s not a special effect; it’s lighting that comes from a glass window, which is located in the bot- tom of the pool that happens to be in the floor above you. Needless to say, you get a marvelous feeling like that of being inside Captain Nemo’s beach house, without the Gothic stuff.

The quarters make the whole experience perfect. White cotton with colorful hand- embroider quilts; made by local artisans, enhance the atmosphere of every room, matching the stunning environment.

Now that we’re talking about artisans, or handcrafters, let me talk to you about the most impressive job of this kind that I’ve witnessed; I’m Mexican so I’ve seen some of the most unreal work out there.

The flooring all around the house illustrates some particular designs, which are incrusted in the concrete; they are hand- picked and carefully placed ‘river stones’. Can you imagine the time and patience necessary to get that many -almost identical in color, size and shape- stones? After they are gath- ered and chosen, the pebbles have to be placed on Rock Mountains.
Well, this is the astonishing job of eight hard-working women who, during ten hours per day, make a 3-linear ft advance while eight other women are in charge of the selection of the stones. Then, they start building these borders around this huge construction, in every single space of the house. Not even the architect knows how long these borderlines are but, in a house like this, we’re sure it’s a couple of miles long.
Fresh, contemporary, functional and with great finishes, Villa Ana is an idyllic place to be in.



Less than two hours away from Miami, in the Key Largo land strip, we found a gem called Casa Morada. This subtle and beautiful boutique-like hotel offers everything your soul needs, from early morning yoga classes to a gentle wind ride around the Key Islands of Florida under the “Sol Sister.” The gentle breeze that fills the atmosphere enhances the girly ‘look and feel’ of this conven- iently located 16-suite hotel.

Casa Morada is a wonderful space that features fantastic plants, water cascade and energy-filled corners where you can disconnect and unwind from all that was attached to your calm, soaking your head and soul.

The superb location where the “Hamaca” rests, expecting someone to enjoy it, is almost like the ‘sunset stage’ of this amazing natural backdrop; It’s where you lay down to experience the view of the ocean as nothing blocks your sight.
Like most hotels of this kind, for the sake of guests aiming to rest, no children are allowed, but well-behaved, small dogs are... if you’re in desperate need for a chill-out weekend, this can be the greatest excuse to leave the little person of the house with granny or auntie for a small worthy break.

The bar area is perfectly entertained by one of the queens that empowers this place. In our first issue, Chef Baez talked about the major role energy plays while preparing food, this Russian lady does a fabulous job manag- ing the oomph by preparing some of the most exquisite cocktails as you enjoy the breathtaking sunset in some of the secluded places around the landscape. Your motivation: a unique view of many of the Florida Keys lying about on the horizon accompanied by the sounds of seagulls.

It is my opinion that this place is truly worth visiting; given it’s closeness to Miami, it’s a perfect hideaway to enjoy with your co-performer, and ideal for your own literature and music when you’re in the mood to be alone but incredibly blissful. Get ready to be back to work with no hassle after a relaxing weekend...Ooops! This reminds me... better keep the im- age of one of the iguanas that lives around the pool near my desktop.