Recipes & Reflections on Latino Food & Culture
My students at an all boys school are exceptional in many ways, one of which is how they often take the initiative to pursue enrichment through extracurricular activities. Sometimes, the boys design their own after-school clubs and ask a faculty member if he or she will host it. That is how I came to host the Cooking Club several years ago. … [Read more...]
What would you do if all of the Doritos and Fritos and various brands of potato chips suddenly disappeared from the planet? Would you season some cardboard and call it a day? You could make your own totopos, of course. Or you could throw together a tasty jícama treat for your next happy hour. Jícama, from the Nahuatl word "xicamatl," is a vine cultivated in Mexico and other Latin American countries, the root of which is edible. The tuber's texture and crunch make it a pleasantly cool addition to many dishes, including salads and salsas. … [Read more...]
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