Dave’s Mexico

Dave Miller to the Right

Dave Miller has been a long time contributor about all things Mexico for MCCN.  Now, he has branched out with a new blog here on WordPress called, Dave’s Mexico.   We could never cover Mexico like Dave has the desire to do.  We are too busy covering the world of food.   Now, you may think,  “What can this gringo tell me about Mexico?”  Given that he has been a missionary there for over twenty years and speaks fluent Spanish, there is a lot he can tell you.  From the village folk to the high end culinary world, he will show you Mexico.  He is also a foodie.  Prior to becoming a missionary, he was in restaurant management.  If you are looking for authentic Mexico, let Dave lead the way.

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MCCN Favorite Blogs: Cuisine Noir Magazine

Cuisine Noir is one classy magazine.  I’m not just saying because they interviewed me  a while back but  is an impressive magazine.  Time to time we link back to our favorite magazines and contributors, Cuisine Noir is one of them.   We are a multi-cultural magazine but they have more of an emphasis on the Black diaspora ranging from African American to the Caribbean chef.  The  food could be from any culture prepared by someone from the African diaspora.  Now, some people just don’t have exposure to Black being much more than African American.  There is a whole continent of cuisine coming from Africa and yes, Egypt is apart of Africa.  There are the Afro-European, multi-racial, Afro-Latino, Caribbean and the African American culinary stories to tell.  Cuisine Noir focuses on the wine, industry, business, travel and celebrity interviews too.  The blog prides itself on being upscale from the evolution of soul food to a more diverse landscape of food. –Crystal A. Johnson, Multiculturalcookingnetwork.com Editor

A few times a year this blog does a print issue.  Check out Cuisine Noir : http://www.cuisinenoirmag.com/

A Vegetarian Twist on Peruvian cuisine

Peru Delights, offers a vegetarian alternative – in English – for those with an affinity for new sensations, but who may not like the strong flavors and meat-centric style of many Peruvian dishes.

“We actually cook all the dishes,” said Escardó, who started Peru Delights back in April with her mother, Morena Cuadra (“Morena” means either “brunette” or “dark-skinned” in Spanish). “We really want to make sure that it’s actually possible to cook them. If I can’t do it on the first try, we fix the recipe immediately.”

Cuadra, a former Nicaraguan beauty queen turned journalist, chef, and wine expert, moved to Peru some decades ago. After marrying Escardó’s father, a famed Peruvian magazine publisher, Cuadra started the short-lived cuisine outlet Cocina, Arte y Estilo in 2001, whose extensive photo catalog and contents remained unused for a long time after the magazine was closed. arroz tapado (READ MORE)