chicanocuisine-blog

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Mexican chefs crossing borders to share the cuisine of their people, and popularizing it is an example transnationalism. These chefs have their own restaurants and their customers travel far and wide to get a taste of REAL Mexican food. 

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Tacos Migue in Sonora Mexico

Genuine and authentic Mexican tacos.

This taco stand in Sonora, Mexico embodies all Mexican values and ingredients. Taco stands represent much more than just a place to eat, it’s a place for the community to meet and have a good time. The taqueros know their customers personally and form relationships with one another. The meats that are used are fresh and from the local meat market. The vegetables are also purchased at the local produce markets. This is essential to keep the local economy flourishing. These are all key themes that are not seen in restaurants here in the states. 

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Pan Dulce - Conchas

READY IN: 3hrs 20mins

YIELD:12 Conchas UNITS: US INGREDIENTS Nutrition 3 teaspoons  active dry yeast 1⁄2cup  warm water (105 degrees F to 115 degrees F or 40 to 46 celsius) 1⁄2cup lukewarm milk(scalded, then cooled) 1⁄3cup  granulated sugar 1⁄3cup  butter, softened 1 teaspoon  salt 1 egg 3 1⁄2-4 cups  all-purpose flour FLAVORED TOPPING DOUGH 1⁄3cup  granulated sugar 1⁄4cup  butter or 1⁄4 cup margarine 1⁄2cup  all-purpose flour 1 teaspoon  ground cinnamon 1⁄4teaspoon  vanilla extract 1 1⁄2teaspoons  orange zest

DIRECTIONS

Dissolve yeast in warm water in large bowl.

Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.

Beat until smooth.

Stir in enough remaining flour to make dough easy to handle.

Turn onto a lightly floured surface.

Knead until smooth and elastic, about 5 minutes.

Place in a large greased bowl, then turn greased side up.

Cover and let rise in a warm place until double, about 1 1/2 hours.

The dough is ready if it leaves an indentation when touched.

Meanwhile, prepare Flavored Topping Dough.

Punch dough down; divide into 12 equal pieces.

Shape each piece into a ball; place on greased cookie sheet.

Flavored Topping Dough.

Beat sugar and margarine until light and fluffy.

Stir in flour until mixture is the consistency of thick paste.

Divide into 3 equal parts.

Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.

Divide each part of dough into 4 equal pieces.

Pat each piece into a 3-inch circle.

Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.

Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.

Cover and let rise until double — about 40 minutes.

Heat oven to 375 degrees F (190 celsius).

Bake buns until golden brown, about 20 minutes.

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Pozole

Hands-on Time: 1 Hour Total  Time: 4 Hours 5 Mins Yield Makes: 6 to 8 servings

Ingredients

6 qt. water

1 (3-lb.) whole chicken

1 pound tomatillos, husks removed

2 jalapeño peppers, stemmed

1 medium-size yellow onion, chopped

6 garlic cloves

1 (28-oz.) can crushed tomatoes

1 (29-oz.) can Mexican-style or other canned hominy, drained

2 tablespoons dried Mexican oregano

4 dried bay leaves

2 dried cascabel chiles, stemmed

1/2 cup hot water

2 teaspoons salt

Lime wedges

Garnishes: fresh cilantro, sliced radishes, shredded cabbage

How to Make It

Step 1

Bring 6 qt. of water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot; discard neck and giblets. Cover and chill chicken until cool enough to handle (about 30 minutes).

Step 2

Meanwhile, combine tomatillos, next 3 ingredients, and 2 1/2 cups reserved broth in a medium saucepan. Bring to rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.

Step 3

Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.

Step 4

Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Add crushed tomatoes and next 3 ingredients, stirring until blended; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, 1 hour.

Step 5

Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth.

Step 6

Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.

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Coca Cola has discovered that the latino community is a huge contributor to sales and has tried to create ads catering to their preferences by using their cuisine and actors that look like them.

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Is All Authentic Mexican Food Spicy?

BY ROBIN GROSE Updated 04/07/18 While not the spiciest (as in “hottest”) food in the world—there are Asian and African cuisines that might vie for that title—Mexican food is famous for its spiciness. Mexico was, after all, the cradle of chile pepper domestication, and hundreds of fresh and dried varieties are cultivated and used in the country. Understanding Spice and Flavor Capsaicinoids are the natural compounds present in peppers that produce the sensation of heat. The pungency of a particular chile is rated in Scoville units. Bell peppers do not contain capsaicin, so they rate 0 on the Scoville scale. (They are also not commonly consumed in Mexico.) Habanero chiles, which contain lots of capsaicin, clock in at around 300,000 Scoville units and are one of the hottest peppers used in Mexican cuisine. Jalapeños (at about 5,000 Scovilles) and poblanos (at approximately 2,000) are a couple of the chiles most used by cooks in Mexico. Chiles, however, are not just about heat; the flavor of the pepper is also of great importance. Many dishes call for very specific chiles because those are the ones which “go” with other particular ingredients to make the dish what it is. The bright, herby flavor of a fresh jalapeño is very different, after all, from the smokiness of a chipotle pepper, even though their Scoville scores are similar. Enjoying Spicy Foods Is a Learned Habit No one is born seeking out piquant flavors, and even in Mexico, chile is not generally offered to babies and very young children. Little by little, however, spicy peppers are introduced into the children´s diet until they are able to eat the same food as the teenagers and adults. Even so, there will always be a few people native to Mexico who go their whole lives without really warming up to chile pepper heat. Spice in Mexican Dishes Not all Mexican dishes are hot—not by a long shot! Common everyday fare like grilled meats, milanesas (breaded beef, pork, or chicken cutlets), soups, rice, and beans are usually completely capsaicin-free, waiting to be garnished—or not—to the taste of each diner with hot homemade table sauces, bottled sauces, or other chile-based condiments. Other authentic everyday and festive foods that fit into this usually-not-hot category are quesadillas, pasta in tomato sauce (served as a first course), fried fish, flautas or tacos dorados, salpicón (salad with shredded meat), albondigón (meatloaf), garlic shrimp, cochinita pibil, atole, buñuelos, frozen fruit pops, and Christmas Eve Salad. European Influence Mexican cuisine was greatly influenced by French cooking during the 19thand early 20th centuries, and many of these so-called “Frenchified” dishes do not usually contain peppers at all. A few examples of these would be cream soups; cream sauces for meats and pasta; ham, tuna, or potato croquettes; and sweet and savory crepes, mousses, and breads. There are, of course, plenty of foods that originated in Spain and which now are popular in versions all over Latin America, including Mexico, that do not contain peppers, such as churros, flan, and chicharrón (fried pork). Picadillo and empanadas, which have a wide variety of fillings depending on the region in which they are made, often are chile-free. A Little Spice or a Lot of Spice? Many other authentic Mexican dishes vary greatly in the amount of capsaicin present, depending on who is doing the cooking and for whom. Cactus salad, tamales, chicken or pork in a fruit-based sauce (such as orange juice or plums), esquites (corn off the cob), and ceviche are some examples. There are a few well-known tricks used by some cooks to diminish the spiciness of dishes in which the chiles are the main ingredient, and these are often used with stuffed poblano or jalapeño chiles and rajas (strips of poblano chiles, often in a cream sauce). And then there are the extremes dishes, ones that are usually intended to be fiery hot, such as Camarones a la diabla (“Devil´s Shrimp”), chilorio, tortas ahogadas (a type of sandwich dipped in chile sauce, popular in Guadalajara), and chile habanero table sauce, which is typically served alongside the mild-mannered cochinita pibil. Even so, however, dishes that contain quite a lot of piquant peppers can often be “toned down” somewhat for a particular diner with the addition of sweet or sour cream or by being eaten together with blander foods such as rice and beans. The Bottom Line Mexican cuisine can be enjoyed by everyone. Those who prefer mild fare will find much to relish both in the recipes on this website and in cookbooks, regardless of whether or not they intend to gradually become more accustomed to chile peppers. Folks who can stomach spicy dishes will naturally have a hay day with Mexican food, of course, while those who are hard-core hot pepper lovers can always add more capsaicin to their diet with the addition of chile-based sauces and condiments. There’s no good excuse not to have Mexican!

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Genuine and traditional Oaxacan food and ingredients: A man tours the Mexican state of Oaxaca in search of the best “munchies” and breaking down the ingredients in order to figure out what makes this food so tasty.

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Cultural Hybridity in the USA exemplified by Tex-Mex cuisine" "Abstract: The article concerns the hybrid phenomenon of Tex-Mex cuisine which evolved in the U.S.-Mexico borderland. The history of the U.S.-Mexican border area makes it one of the world’s great culinary regions where different migrations have created an area of rich cultural exchange between Native Americans and Spanish, and then Mexicans and Anglos. The term ‘Tex-Mex’ was previously used to describe anything that was half-Texan and half-Mexican and implied a long-term family presence within the current boundaries of Texas. Nowadays, the term designates the Texan variety of something Mexican; it can apply to music, fashion, language or cuisine. Tex-Mex foods are Americanised versions of Mexican cuisine describing a spicy combination of Spanish, Mexican and Native American cuisines that are mixed together and adapted to American tastes. Tex-Mex cuisine is an example of Mexicanidad that has entered American culture and is continually evolving.

Małgorzata Martynuska*

https://drive.google.com/open?id=1NMO4OZ0Bw_p5lTrT2Sd9iUE8u_oABosJ

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King Taco!!!

Transnationalism in layman’s terms is when one culture crosses over international borders and thrives in a foreign environment. King Taco is a perfect example of transnationalism because it is a successful business with genuine Mexican values, traditions, and ingredients. 

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Is Taco Bell Misappropriation?

Cultural Misappropriation in layman’s terms is when a minority’s culture is taken and reconstructed as something that it is not. Taco Bell is a perfect example of cultural misappropriation because it has taken Mexican cuisine and completely altered it while still marketing it as authentic. 

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Obama Eating Mexican Food

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This survey demonstrates the general American public’s opinions and preferences in terms of Mexican food. 

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Kids eat Mexican snacks

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10 Mexican Dishes That Are Basically Indian Dishes

Two countries separated by seven oceans and thousands of miles. But somehow the culture is strikingly similar starting with being brown people, chatty people, family people and people who love food. Not just love food but love the spiciest of them. There are so many parallels we can draw between the two that’ll keep surprising us. But food is the most visibly and tastefully similar between the two traditionally and historically rich communities.

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Restaurant Notes extra: Famous Taco brings 'authentic' Mexican food to North Clinton Street in Fort Wayne

Byline: Lisa M. Esquivel Long April 06--Martin Quintana is a familiar face to those eating at some of Fort Wayne's Mexican restaurants. He and his family own Las Lomas Mexican Grill, 2202 Fairfield Ave., and Dos Margaritas, 4230 N. Clinton St. He's now opened a third place, where he wants to provide "authentic" Mexican food. Quintana's Famous Taco Mexican Grille, 4104 N. Clinton St., is next to the Blue Apple and just a little south of Dos Margaritas. Why so close to another of his family's restaurants? He envisions Famous Taco as a carryout venue where workers can stop in to pick up lunch or a dinner on their way home. "It's very authentic," said Quintana, 46, who was born in Mexico City. "It's the way we cook at home." Earlier this week a few customers sat in the carved brightly colored chairs at tables in the small eatery. It's not a full-service restaurant. Customers enter and walk along a cafeteria-style setup, choosing toppings and the meat they want including steak, chicken, ground beef, or barbacoa-style. The meat and tortillas, with corn being the most popular, Quintana said, go on the grill. Fresh ingredients, including cilantro and tomatoes with dabs of sour cream get put on their taco, burrito or nachos. Famous Taco also serves huarache, Spanish for the name of the shoe-shape of the homemade thick tortilla base that is then covered with beans, queso fresco, onion, cilantro and your choice of meat. Quintana opened his first restaurant in Chicago in 1999. Then he ventured to Fort Wayne, where his brother owned El Burrito Colonial, formerly in the Kmart north shopping center and now called Mi Parrilla at 3422 N. Clinton St. Quintana eventually sold the Chicago restaurant and he and his family opened Las Lomas in 2004 and then Dos Margaritas in 2011. Famous Taco also sells salad, Mexican beer, wine and margaritas. Hours are 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-11 p.m. Friday and Saturday.

"Restaurant Notes extra: Famous Taco brings 'authentic' Mexican food to North Clinton Street in Fort Wayne." News-Sentinel [Fort Wayne, IN], 6 Apr. 2017. Infotrac Newsstand, http://link.galegroup.com/apps/doc/A488699147/STND?u=mont93762&sid=STND&xid=0b463a24. Accessed 6 May 2018.