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Many of us grew up eating out-of-the-can refried
Five Misconceptions about Mexican Cuisine: Julieta Ballesteros
Mexican cuisine is one of the most extensive categories in the world. We have an abundance of flavors and complex dishes like moles, pozole, cabrito (baby goat from the Northern regions of Mexico), pork marinated in achiote, sopa de lima (lime soup) from the Yucatan Peninsula, ceviches from Veracruz, salsas made with fresh and dried chile peppers, handmade corn and flour tortillas, tamales, the list goes on!"
2. Mexican cuisine should be cheap
For example, huitlacoche, which I use in my soups and quesadillas, is a fungus that grows on corn in specific humidity conditions. Another ingredient often used in Mexican cuisine is squash blossoms, which are only harvested during the summer. The list goes on: from chapulines (grasshoppers), to mamey (a sweet winter fruit) to escamoles (ant larvae that are sautéed in garlic and butter then rolled up in a fresh corn tortilla)."
3. Mexican cuisine is not healthy
We also steam poultry and fish in banana leaves, create salads made with grilled cactus and braise meats to keep the flavor without adding fat."
4. Mexican cuisine is always spicy
There are several varieties of dried chiles (like pasilla, ancho, mulato, guajillo, arbol, cascabel, etc.) and fresh chiles (such as jalapeño, serrano, habanero, chile guero, etc.) which vary in flavor and spiciness. If they are used in the right amount, they can be combined with even a delicate piece of fish and won't overpower the dish."
5. Tequila is just for shots
There is also mezcal, which has become more and more popular over the past couple of years.
Using different barrels and aging techniques, tequilas can take on different flavors and be as smooth as your favorite whiskey. Pair your sipping tequila with a shot of sangrita (a tomato-based apertif) to follow in Mexican tradition.
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