Posts tagged as:

americas

Caesar Salad: Eating Tijuana, Mexico in the 1920s

by Karen December 3, 2010
Thumbnail image for Caesar Salad: Eating Tijuana, Mexico in the 1920s

How many times have you had a crappy Caesar salad with wilted romaine lettuce, thick oily dressing and stale croutons?  I’ve had this version one too many times.  A true Caesar salad should be made with crunchy and sweet romaine leaves (left whole) that are tossed in a light, tangy and velvety dressing.  Highlighted with [...]

[click to continue...]

Sopa de Quinua (Quinoa Soup): Eating Peru

by Karen November 19, 2010
Thumbnail image for Sopa de Quinua (Quinoa Soup): Eating Peru

If you’re not feeling well or just need something soothing, this soup is perfect.  It is incredibly easy to make, but I really encourage you to make your own chicken broth, which you can find a recipe and tips for perfect chicken broth here.  The recipe is really flexible so add whatever vegetables you like [...]

[click to continue...]

Chili Con Carne: Eating Texas

by Karen October 29, 2010
Thumbnail image for Chili Con Carne: Eating Texas

I couldn’t be more in the spirit to cook a ranch-style dish like chili con carne this week.  After an amazing weekend in Zion National Park and a night on a buffalo ranch, I am really in the mood to make this truly western dish!  For a chili closest to what one would find in [...]

[click to continue...]

Desayuno Chapin (Guatemalan Breakfast): Eating Guatemala

by Karen September 24, 2010
Thumbnail image for Desayuno Chapin (Guatemalan Breakfast): Eating Guatemala

There was something I didn’t mention on Monday’s post about frijoles volteados. I often have the privilege of experiencing what is certainly a perfect version of them.  My friends, Ofelia and Mike, often get a vat of delicious creamy black beans bestowed upon them by Doña Zoila, a relative whose exact recipe they still haven’t [...]

[click to continue...]

Empanadas de Pino: Eating Chile

by Karen September 17, 2010
Thumbnail image for Empanadas de Pino: Eating Chile

I was thinking about empanadas all week and how there are so many equivalent “edible packaged” foods around the world.  (Oh god, did I just admit that I think about food all week?)  Knishes, samosas, pasties, calzones…. the list goes on.  If all these cultures have invented similar dishes, you have to assume they’re all [...]

[click to continue...]

Fry Bread Tacos: Eating America

by Karen August 6, 2010
Thumbnail image for Fry Bread Tacos: Eating America

Navajo fry bread tacos are typically made by topping fry bread with ground beef, shredded lettuce and cheddar cheese. In this recipe I’ve topped fry bread with Sonoran-style shredded beef, shredded cabbage, cheddar cheese and a simple tomato salsa, which is a little atypical but all components are prepared traditionally (Sonora is a northwestern state [...]

[click to continue...]

Roasted Habanero Salsa: Eating the Yucatan Peninsula, Mexico

by Karen June 23, 2010
Thumbnail image for Roasted Habanero Salsa: Eating the Yucatan Peninsula, Mexico

The habanero is a small orange fiery chili that originated from the Yucatan Peninsula. To give you a sense of how spicy the habanero is, it’s rated about 100,000-350,000 Scoville heat units while the jalapeño has about 2,500-8,000 heat units. Needless to say, use this salsa sparingly! – 12 habanero chilies – 4 garlic cloves, [...]

[click to continue...]

Pickled Red Onions: Eating the Yucatan Peninsula, Mexico

by Karen June 23, 2010
Thumbnail image for Pickled Red Onions: Eating the Yucatan Peninsula, Mexico

- 2 red onions, thinly sliced – 1 cup of freshly squeezed sour oranges OR 3/4 cup of lime juice and 1/4 cup of orange juice – 1 tbsp of kosher salt Pour boiling water over the sliced onions and let it sit for about 10 seconds. Drain the water and toss in the sour [...]

[click to continue...]

Cochinita Pibil: Eating the Yucatan Peninsula, Mexico

by Karen June 23, 2010
Thumbnail image for Cochinita Pibil: Eating the Yucatan Peninsula, Mexico

The unique ingredient in cochinita pibil is annatto seed. It grows on the achiote tree and is a native spice to Mexico. It has a mild peppery flavor and is used as a red dye in things like cheddar cheese and margarine, similar to how turmeric is used to dye foods yellow. The Mayan used [...]

[click to continue...]

Next Entries →