March 12, 2000 |
Authentic Mexican cuisine is rarely found in this region but is one of many good things about Tamarindo's in Broad Axe. Others are fabulous food, enormous portions, reasonable prices and attentive, friendly service. What else can we ask? Tamarindo's replaced La Gianna's, a fine Italian restaurant in the Homemaker's Shopping Plaza. While we should lament the loss of La Gianna's, we can exult in its successor. The food is real Mexican cuisine, not the Tex-Mex tacos and enchiladas that too often pass for Mexican cuisine in this region.
April 12, 1989 |
Richard Condon, author of Ole Mole! Great Recipes in the Classic Mexican Tradition (Taylor Publishing, $9.95), traces Mexican cuisine back to a time that predates the Incas. He describes its development as 10,000 to 12,000 years of "chewing and tasting" that brought together a variety of ingredients and cooking styles. Condon, whose books include The Manchurian Candidate and Prizzi's Honor, has written this well-balanced look at Mexican food with his daughter, Wendy Condon, considered by many to be an expert at cooking Mexican dishes.
October 14, 2010 |
HE HAD ME at, "It's Le Bec Mex. " That's how Chef Adan Saavedra describes his "Mexican haute cuisine," a melding of French cooking technique with Mexican ingredients. He says its origins are as old as the Franco-Mexican War in the 1860s and can be traced to Maximilian I. After a 10-year run in the Northeast, Chef Adan Saavedra has moved his restaurant, Paloma, south to 8th Street in the Italian Market, which is also becoming its own cultural fusion. At first glance this "Le Bec Mex" seems an improbable blending of styles that could lead to fusion confusion on the plate.
August 20, 1989 |
"It was so physically beautiful in Mexico 30 years ago," says Diana Kennedy, pouring a shot of peppery Herradura Azul tequila for her guests. "It looked like it would last forever - the forests, the mountains, the wonderfully clear air. You could see the volcanoes every night then. When you read (stories about Mexico by) D. H. Lawrence and all the early writers, you realize they were captured by this magical feeling. " Mexico still seems magical, at least from the vantage point of the massive wooden kitchen table in Kennedy's five-level adobe home, in the mountains 2 1/ 2 hours west of Mexico City.
August 24, 1994 |
The image of Mexican food as mostly melted cheese, guacamole and sour cream piled on fried tortilla chips is more a reflection of American appetites than it is of real Mexican food. There's nothing inherently wrong healthwise with Mexican cooking - or Italian, or Chinese - though reports of restaurant food surveys made by the Center for Science in the Public Interest (CSPI) might suggest otherwise. The latest survey, an indictment of meals from mid-priced Mexican restaurants that CSPI said had as much as 1 1/2 times the daily recommended fat quota, appears in the current issue of the Washington-based consumer- advocacy group's Nutrition Action Healthletter magazine.
March 21, 1993 |
The theme at Pennsbury High earlier this month could have been "Better Understanding Through Food," as students baked, cooked and brought the food for an international buffet in the school cafeteria. Offerings included French, German and Mexican cuisine.
December 12, 2008 |
THIS TIME OF year it's easy to work up an appetite standing in line in the Italian Market. One of the options for an inexpensive recharge is one block south of Washington on 9th Street at Moctezuma Restaurant. Here you'll find a pick-me-up gordita, quick Mexican sandwich or leisurely dinner. Yes, Moctezuma is an unfortunate name for some of us who may have bad south of the border vacation memories. Put those aside, though. Owned by the familia Hernandez, Moctezuma is an expression of their Mexican cuisine and ancient culture.
September 7, 1994 |
A day in the working life of Arnulfo Luengas can sometimes be 18 hours of menu planning, food shopping, and hands-on food preparation in the huge Mexico City kitchen of Banamex, Mexico's national bank. Luengas, 59, is the bank's executive chef, and along with direct supervision of the employee and executive restaurants in Mexico City, he's in charge of the conglomerate's food operations throughout Mexico. On any given day he might also prepare haute Mexican cuisine for high- ranking government officials and members of the international banking community.
June 17, 2007
What we like: Mole poblano (chicken in a spicy brown sauce), and queso fundido with chorizo (melted cheese with spicy sausage). What it offers: Customers who sit down for a taste of the Mexican food at Pancho Villa Mexican Grill won't find the kind of Americanized cuisine that translates into a crunchy taco. This bright and cheery restaurant specializes in "authentic" Mexican food, owner Luis Marin said. That means no taco salad with a glop of sour cream on top. What it does mean is comforting, spicy and flavorful cuisine served in a setting named for a Mexican revolutionary and folk hero.
February 23, 1992 |
The search for pepper brought the first Europeans to the New World. Instead of pepper, the Spaniards found, among the great civilizations of Central and South America, a cuisine based on corn and beans, with some birds, seafood and iguana thrown in. They discovered, and took back to the Old World, corn, tomatoes, potatoes, turkey, chocolate, vanilla and chilies - but no pepper. Today, Mexican cuisine is the result of the collision of the European and Aztec civilizations. When most North Americans today talk about Mexican food, we think of enchiladas and burritos - Mexican street food, or snacks, basically corn tortillas filled with a little cheese or meat and moistened with some sauce.