On Food & Culture
“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 …
These tacos are a variation of the famous Baja California fish taco. I omit the wheat flour batter, thereby focusing exclusively on the flavor and texture of the freshly-made corn tortilla. It also foregrounds the sweet fresh fish. I use tomatillo salsa to continue the …
“The Institute of Chili” is a food truck in San Antonio operated by visual artist and cook, Ana Fernandez. Parked just a short walk from the Alamo in a bustling food truck park called Alamo Street Eat Bar, the truck offers traditional and updated chili …
The rustic French peach tart is belovedly famous world-wide. Add Native American peaches and, once again, a beautiful marriage: French pastry genius with delectable indigenous flavor. Whoa, I hear you saying, peaches are from Europe! Here’s where I’m happy to enjoy this peach tart with …
Serrano Salsa is a classic Texas Mexican table salsa. If you’re from this region, send me an email or comment about how you’ve savored this in your home. Amá (we did not use the Spanish word, mamá) always had this salsa on the kitchen table. …
“Texas Mexican” is the cuisine that has evolved over centuries in the region immediately North and South of the lower Rio Grande River. The cuisine is deeply rooted in the indigenous cultures of what are now northeastern Mexico and the United States central and southern …
If you’ve not tried this I really urge you to take a sip. It’s somewhat tart but but you’ll find it is also wonderfully complex, not at all like a sugary obviously-flavored soft drink. It is one of the standard Mexican aguas frescas and, again, …