![]() 1, 2 The need for a pacemaker increases as patients age, and ICD implantation has expanded as a result of the publication of recent clinical trials. The number of patients in North America and Europe who receive a new pacemaker or implantable cardioverter-defibrillator (ICD) yearly is rising. The 6-month infection rates were 1.4% (95% confidence interval, 0.7 to 2.3) and 1.1% (95% confidence interval, 0.5 to 2.2) for cohorts 1 and 2, respectively. No periprocedural deaths occurred in either cohort, although 8 later procedure-related deaths occurred in cohort 2. Complications were highest in patients who had an upgrade to or a revised cardiac resynchronization therapy device (18.7% 95% confidence interval, 15.1 to 22.6). In both cohorts, major complications were higher with implantable cardioverter-defibrillator compared with pacemaker generator replacements. Major complications occurred in 4.0% (95% confidence interval, 2.9 to 5.4) of 1031 cohort 1 patients and 15.3% (95% confidence interval, 12.7 to 18.1) of 713 cohort 2 patients. Seventy-two US academic and private practice centers participated. Complications were adjudicated by an independent events committee. Two groups were studied: those without (cohort 1) and those with (cohort 2) a planned transvenous lead addition for replacement or upgrade to a device capable of additional therapies. We prospectively assessed predefined procedure-related complication rates associated with elective pacemaker or implantable cardioverter-defibrillator generator replacements over 6 months of follow-up. ![]() Customer Service and Ordering Information.Stroke: Vascular and Interventional Neurology.Journal of the American Heart Association (JAHA).Circ: Cardiovascular Quality & Outcomes.Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB).The flavors of Oaxaca (versus just regular Mexican food) may not be immediately obvious after dining at Hoja but you’ll for sure leave with a newfound appreciation for artisanal corn, agave-based cocktails and the magic of a perfectly executed Michelada. The Michelada-sans tomato juice-packs in the umami and makes this typically heavy beer combo so light and easy to drink. Broken Shaker L.A.’s manager Christine Wiseman put together a selection of funky, spirit-forward drinks that will have you sipping mashed chamomile corn milk in the Corn Porn one minute and boozy fruit purée in the Banana Mole Piña Colada the next. The restaurant’s beverage program is a thoroughly researched reverence for Oaxacan flavors. Though we’ve saved the best of Hoja for last: the cocktails. Lest you’ve forgotten Mexico’s reputation for producing stellar desserts, the Tres Leches with hints of-what else?-corn is there to remind you. Mains were simple but sophisticated as we made our own surf-and-turf combination with an order of the porcini rubbed Carne Asada and the Whole Grilled Branzino, both served with warm tortillas for DIY construction. Keep this in mind if you’re sharing and decide you need an entire order of tacos to yourself. ![]() From there, it was on to a full Taco course-shrimp, chicken and mushroom-which were larger than expected. It was also a nice break from all the meat-heavy action in store ahead. This vegetarian dish won over the whole table with its simplicity and intense flavor. Beginning with the starters and small plates, some favorites from the evening included the Queso Fundido with Chorizo (bring on the cheese!), the Ahi Tuna Ceviche with shirodashi, avocado purée and salsa roja (so light and fresh) and the Sweet Potato Tostada-which deserves its own moment. The menu is pretty straightforward with classic dishes starring a tortilla and a protein. These are toothsome and, well, different. Expect tortillas that are rich in texture and flavor with a discernible difference from what you might find at your neighborhood restaurant-not that we’re knocking your local taco joint. Hoja and its suppliers have such a tight-knit relationship that the types of corn you’ll see on the menu could even change daily, depending on what’s fresh and available. From the tacos to the quesadillas to the crunchy chips, every type of tortilla-based dish is made in-house using masa from corn sourced directly from family-owned farms in said region. Hoja draws all of its inspiration from Oaxaca, down to the different types of corn that grow in the Mexican state. The Mexican restaurant from the Bar Lab team (as in next door’s Broken Shaker, and most recently Margot Natural Wine Bar in Downtown) takes over the former Jim & Neesie spot, where it’s maintained the venue’s moody lighting and homey atmosphere. But even perfect matches can be perfected-and that’s along the lines of what you’ll find at Hoja Taqueria inside the Generator Miami in Mid-Beach. As far as pairings go, tacos and tequila win every time.
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