March 2009
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March 31, 2009 10:23 AM
"Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.
Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef's jacket.
Still, she said, "The Yiddische mama and the Mexican mama have lots in common." "
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March 26, 2009 10:04 AM
Talking about American foods enriched by Mexican ingredients, I can't leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends. They are a snap to make and for the Mexican spin you just need to prepare a seasoning paste with Ancho Chiles. Anchos, being ultra mild and somewhat fruity with a hint of prunes, make an instant click with the meat.
Continue reading Tex Mex or Mex Tex: Take Two
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The Ancho chile is a stellar ingredient in Mexican cuisine. It is probably the most used dried Chile throughout Mexico and no wonder why: Its flavor is unmatchable.
The Ancho is the Poblano Chile that has been ripened to a deep red and then dried. This concentrates the already exuberant and fruity flavors of the Poblanos (continue for more information and photo).
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March 25, 2009 12:00 PM
"The evening highlighted the chic nightlife food of Mexico City. Chef Jinich, a vivacious and charming culinary guide, explained how modern Mexican cuisine has evolved over time, bringing together traditional Spanish and French influences. Each dish presented showcased this fusion."
March 25, 2009 10:01 AM
"Can you think of an American dish that has been Mexicanized?" My friend Andrea asked. "It has gone the other way around, no?" I responded, thinking about Tex Mex and the complaints from Mexican food aficionados about Mexican food being Americanized in the US.But the other way around? As I swam through my childhood memories in Mexico City I was startled by how wrong my natural response had been. Of course there are Mexicanized American foods, and plenty!
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March 20, 2009 11:02 AM
20 MARCH 2009
6:30 to 9:00 PMCooking demonstration and tasting dinner at the Mexican Cultural Institute
The smooth, soothing, creamy qualities of avocados are the perfect combination to the richly flavored and sometimes spicy Mexican food. My favorite avocados are the Hass variety and for some reason... I like the Mexican ones the most (!) They tend to be larger, meatier, creamier and just more luxurious than others (continue for more information and photo).
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