Recipes & Reflections on Latino Food & Culture
In case you haven't noticed, Mexican food is becoming more "haute cuisine." It's come a long way from the tacos, burritos, totopos, and refried beans often found in typical Tex-Mex restaurants. In fact, the complexity of authentic Mexican food, as it differs from region to region in Mexico, has always been an adventure to explore and vastly different from much of what passes as Mexican food in the United States. … [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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