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26 May, 2017

Fresh Corn Skillet – Guisado De Maíz

Fresh Corn Skillet – Guisado De Maíz
Comments : 1 Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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This fresh corn skillet, Guisado De Maíz, is all about simplicity and the importance of basic cooking techniques. “Do the basics brilliantly”  was the constant mantra of one of my chef instructors at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home.  Both my amá
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2 March, 2014

Posole, Pozole: White Corn Flowerettes In Aromatic Red Chile

Comments : 1 Posted in : Chiles, Salsas and Guacamoles, Corn and Beans, Food History, Meats, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Large white corn kernels pop open to form small little flowers. Brilliant the cook that invented this attractive dish. Cooked with special combinations of red chiles it is a traditional dish that is also cooked by native communities northwest of us, Pueblos in New Mexico and Navajos in Arizona (Keegan, 2010). It is traditional from
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13 January, 2013

Yucca and Food Cost

Posted in : Food History, Texas Mexican Cuisine (not Tex-Mex), Vegetables on by : Adán
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This morning I thought about the thousands of acres of prime farmland dedicated to growing corn that will not feed anyone at all!  It will go to make fuel, as in this picture of trucks emptying corn into an ethanol plant in Iowa.  Corn for cars is a concept that gives me pause because consumption
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4 December, 2012

Chalupas, Interactive Party Food

Chalupas, Interactive Party Food
Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Chalupas are made even more delicious when you can compose them yourself, satisfying your taste urges and personal preferences. You deserve to get what you want, so interact with the ingredients, live it up!  Caveat: refried beans always form the bottom layer of the chalupa. From then on, you can pile anything you like on
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3 December, 2012

Guisado de Maíz, Fresh Corn Sauté

Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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“Do the Basics Brilliantly!” That was the constant mantra of my chef instructor at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home: “pon atención!” I learned care and technique from the “práctica” at my mother’s side and to this day that is my culinary
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