Chef Gregory of the Ritz Carlton Cancun shows Chef Marta of Havanna Road Cafe how to make Mexican Ravioli.
A malasada (or malassada, from Portuguese “mal–assada” = “light-roasted”) (similar to filhós) is a Portugueseconfection, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Malasadas are eaten especially on Mardi Gras – the day before Ash Wednesday.
In Madeira Malasadas are eaten mainly on Terça-feira Gorda (“Fat Tuesday” in English; Mardi Gras in French) which is also the last day of the Carnival of Madeira. The reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the United Kingdom originated onShrove Tuesday), Malasadas are sold alongside the Carnival of Madeira today. This tradition was taken to Hawaii, where Shrove Tuesday is known as Malasada Day, which dates back to the days of the sugar plantations of the 19th century, the resident Catholic Portuguese (mostly from Madeira and the Azores) workers used up butter and sugar prior to Lent by making large batches of malasadas.
Leonard’s Bakery is a popular stop for malasadas in Hawaii.
An awful lot of people agree with the infamous words of “Mean Girls” character Cady: “Halloween is the one night a year when girls can dress like a total slut and no other girls can say anything about it.” She could have gotten more agreement still by adding, “Halloween is the one night a year when people think it’s OK to dress in totally inappropriate and racist costumes.”
Ohio University student Sarah Williams says she was at a Halloween party last year when she snapped a picture of someone in black face. “It angers me and it’s unacceptable,” Williams said in an interview with Colorlines.com on Monday. So she and some fellow students decided to do something about it—and they’ve captured national attention in the process. READ MORE
Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,  and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.
The Taste of Mexico Association set out in it’s ignaugural year to prove to the world the culinary scene of Mexico is about more than taco yet a great deal of the vendors this year served…tacos. Now, these were for the most part not ordinary tacos. Mexikosher’s Chef and Food Network’s Chopped champion served deep fried smelt (full length little fish) on tacos.
In an interesting twist, quite a bit of ceviches was served on chips including a magnificent octopus ceviche and halibut ceviche. The flavors and fusion were certainly a culinary explosion for the tongue pero(but) mostly on chips or tortillas.
The reason may be that in the first year of the event, there were only four restaurants involved. Those four restaurants are the core/founders which are Frida, La Casita Mexicana, La Monarca and Guelaguetza. Although, the first year had a good attendance it was definitely catering to a smaller crowd. Maybe bigger crowds translates to faster food.
A unique component of this year’s event was the Mezcal tasting area. The restaurant association did successfully introduce a multitude of people Mezcal. What pork is to chicken as the other white meat then Mezcal is to tequila as an authentic drink offering from Mexico. Click Here to learn more about Mezcal.
Nevertheless, a good time was to be had. There was more space. Being an outdoor event for the first time gave it a great feel. For an early October event the weather for the evening was perfect until the cooler temps at about 8 PM. It seemed like more parents brought children. There were not a lot of children but a few sightings. Live Mariachi performed through the night. Baked goods from La Monarca, chile relleno and taquitos from Casa Oaxaca. Guelaguetza promtoed their signature Micheladas in bottled form. It is best to come early when the crowds pile in after 6:30 pm the lines to get your taste of food become longer.
Watch Highlights from the 2013 Taste of Mexico
I had the opportunity to try this dish at the Taste of Mexico in Los Angeles. It was presented by Honey.com. SCrystal Johnson, MCCN Editor
In a small bowl, combine dressing ingredients; mix until blended. Set aside. In a small saucepan, bring water to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes; fluff with fork. Remove to large bowl; let cool. Stir in chicken, garbanzo beans, carrots, onion and parsley. Add dressing; toss to coat.
YIELD: 5 TO 6 SERVINGS
Date/ Friday, October 11th
Time/ VIP: 5:00-11p.m. & GA 6:00-11:00 p.m.
Location/ LA Plaza de Cultura y Artes | 501 N Main St Los Angeles, CA 90012
Parking/ Ample parking is available in public lots in the surrounding area. Parking rates vary