On Food & Culture
When you want an aromatic salsa on the table, use this Chile De Arbol. Native Mexican, of course, its flavor is similar to that of the Serrano. But unlike the Serrano, chile de arbol is used mainly in its dried form. The name “chile of …
This morning I woke up slowly, had my coffee in bed, then strolled into the kitchen to find Cremini mushrooms and a bit of that wonderfully melting, subtle-tasting Gruyère cheese (Swiss). That’s a winning combination for an omelet that will make you feel like you’ve …
“Even a simple cookie has its own music, its own personality,” says Master Pastry Chef Alain Dubernard. To understand the soul of the kitchen, of artful ingredients, you need passion. Without real passion, says Chef Dubernard, the necessary hard work is simply too much and …
Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, etc. As it travels, food changes, adapts into new cultural types. This Texas Mexican meatball, albóndiga, originally comes to us from the Spaniards who arrived in …
TexMex, understood authentically, is the local and seasonal cuisine of the Texas Mexican zone or region, explains Chef Johnny Hernandez, native San Antonian, award winning chef/restaurateur. A graduate of the Culinary Institute of America, Chef Hernandez talks candidly about the damaged reputation of TexMex cuisine …
I’ve refrained from publishing this post because here in Coahuila, Texas, everybody and her/his cow has the authentic Texas “chili” recipe. Yup, replete with that “secret ingredient” and those implausible anecdotes about a cow falling into a vat of chiles, a deer getting stewed by …
“Something is lost in translation,” says Chef Hinnerk von Bargen, as he explains how dishes are created in large chain restaurants. This restaurant trend requires that line cooks execute the culinary ideas of the head office and this is different from the one-owner chef restaurants …
Good to get a no-fuss, truthful insight into the love of cooking and people. Chef Hinnerk von Bargen contrasts shares his personal insights about what it means to cook, a very personal story. A professional and personal insight into the career and vocation of a …
In this 3-minute video interview, Chef Iliana de la Vega explains how it is that much Mexican food in USA restaurants is not culturally relevant: “that’s not the way we eat.” Stereotypes in Food, Chef Iliana De L
Salt “Aire” is the foam created by Chef José Andrés for the margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. Some of my friends eschew it, though. They are orthodox and demand the …