Mexican Cuisine

Notes on Cooking
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.


About this Entry

This page contains a single entry by Adan Medrano published on October 23, 2011 3:37 AM.

Smoked Trout w/ Horsradish Butter Canapé was the previous entry in this blog.

Food and Media are Deeply Connected is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.