So excited and honored to have the possibility to continue to ride it and bring the fruits of this journey to your shore. And I can see the high tide ahead, with the wave getting even bigger and higher. Photo courtesy Clay Williams cuisine is indeed riding such a high wave today. Despus ya que se coci bien la colita, se ponen el maz ya. It gives beautiful ingredients, like the plump, silky and sweet fresh sea scallops a chance to shine by just dressing them beautifully, lightly and kindly. Alimento Base: Res, Se pone en un sartn agua hirviendo y se pone la colita de res, los frijoles, el ajo, el chile california o chilaca y sal al gusto. In fact, most Mexican food is healthy, soulful, delicious, nutritious. I can tell you with certainty this contains no chicken all beef What I gather, the mix of beans. Not all Mexican food is fried, or laborious, or covered in cheese, or severely spiced up, or takes forever to prepare. Como hacer Gallina Pinta facil y deliciosa para disfrutar con toda la familiaINGREDIENTES:-cola de res unas 3 piezas-costilla de res (4 a 5 piezas)-chamorro. Gallina Pinta, translated into english, painted chicken. It helps break so many myths about Mexican food. Photo courtesy Clay Williams meanwhile, I leave you with the scallop aguachile recipe. We prepped the day before, as it was a long menu! Then my production team and I got so excited with the occasion that we decided to make it part of an episode of the next season of Pati’s Mexican Table, which will premiere in September 2018. The team from the James Beard House is a joy to work with. The first course of the formal sit-down dinner menu, after the cocktail hour, was a scallop aguachile inspired by the coastal region of the Sea of Cortez. Carnitas from Michoacán, caldo de camarón from Acapulco, gorditas from Oaxaca… Because I really couldn’t choose a Mexican region to focus on, I opted for what I called a Mexican culinary compass: different foods from different places from Mexico, a few childhood favorites, and a couple new dishes from my kitchen. Esto acenta el sabor y da al caldo el carcter de sopa como si hubiera sido cocinado a fuego. Una modalidad actual es sacar el mazo de cilantro, la cebolla, el chile y el ajo junto con una cucharada de caldo, licuarlo y vertirlo nuevamente al caldo a travs de un colador. But, it also made me feel like Mexican food has really started to earn its rightful place in the eyes of the culinary world of the US. La Gallina Pinta es ms sabrosa al da siguiente (recalentada). Photo courtesy Clay Williams a Mexican immigrant, to be invited to the James Beard House, such a prestigious place and institution, made me feel proud and like my food is worth it. Saca la cebolla, las hojas de laurel y la cabeza de ajo. Retira la espuma que se forma en los bordes. Aade los frijoles, las hojas de laurel, la pimienta negra, la cebolla y la cabeza de ajo. Listen, if there is an open door to celebrate anything and everything that we love and are proud of about Mexico, and share our food, cuisine and culture: count me in! VIERTE el agua en una olla express, agrega la cola y el chamberete de res. But then, of course, happily joined the excitement of the Cinco train. Calienta la manteca y fríe en ella la carne, una vez que esté dorada añade abundante agua para que la puedas cocer. I was bewildered at first when I started getting invites to Cinco de Mayo parties from our American friends. Now, for whatever reason, which many have unsuccessfully tried to explain, Cinco has become the biggest Mexican-themed party abroad. Yet, move the clock forward a few years and Mexico regained its Independence. It was a battle between a small Mexican militia against a big French army, and while the Mexicans won, with the odds stacked against them, the French won right back. It is a somber occasion honored in the state of Puebla, where the Cinco de Mayo Battle took place in 1862. To be sure, Cinco de Mayo is not a big celebration in Mexico. What theme, which menu, what drinks? So much to share! What an honor! But of course, the pressure was on. And I was beyond ecstatic when I got the request from the James Beard House in New York City to whip up their Cinco de Mayo dinner. I particularly enjoy traveling through the US to cook whenever I get an invitation. It is such a thrill to be part of this movement. It seems like the more people get to know Mexican cuisine, the more they want to taste it, to cook it, to explore its depth. Wherever you travel to in the US, there’s Mexican food to be found in airports, restaurants, hotels, fast food chains, and the offerings continue to increase and get better. There’s the #tacotuesday and the #taconight. People are not only eating Mexican food out, but are bringing it into their home kitchens. Mexican cuisine is riding such a high wave these days.Ĭompared to when I first moved to the US, 20 years ago, you can now find all the ingredients you need to prepare Mexican food.
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