Notes on Cooking
three-minute interviews with chefs, filmmakers and food activists
three-minute interviews with chefs, filmmakers and food activists
This
week Chef Iliana De La Vega, acclaimed authority on Mexican Cuisine,
explains the Spanish and Arab influences on Mexican Cuisine. Noting her
philosophy of food, she advocates not covering up flavors with heavy
lard or fats. Techniques of roasting, charring date back to
pre-Columbian times. But the final test of fine Mexican cuisine is the
taste, delicious, rich, harmonious.
NOTES ON MEXICAN CUISINE
