The Culture of A Bit of Tajin Added to Food and Drink

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Article from Loco Gringo– Tajin is known for its lime, chile and salt combination; a popular flavor found in Mexico. This shakable condiment is put on fruit, rimmed on a beer glass, and added to plates of raw local vegetables. tajin-low-sodium-fruit-and-snack-seasoning-clasico-25

Fruits that go well with a little sprinkle of Tajin are mangoes, pineapples, oranges, and coconuts. Vegetables that are that much better with tajin are jicama, chayote, cucumber, and celery. If you want to spice up your local beer, add a sprinkle of Tajin to your beer mug, or do like the locals do, rim your beer mug with tajin, like you would a rim a Bloody Mary or Margarita with salt, or a Bloody Ceasar with celery salt.  READ MORE

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Netflix Wine Country Cast Samples Wines of the World, We Tell You What to Pair With It.

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Check out Wine Country on Netflix and/or check out these wine and tell us what you think when you have your gathering among friends.  Click Here for a Review of Wine Country by Two Guys in the Dark.

Cabernet Sauvignon, Napa Valley – Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley.   – It best pairs with:

  • Blue Cheese Burgers, Lamb Tagine, Moussaka, grape, pizza and gouda

French Champagne – Champagne is sparkling wine. Many people use the term Champagne as a generic term for sparkling wine but in some countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation. – It best pairs with:

  • Fried Spring Rolls, crabcakes, sushi, strawberries, blackberries

Reisling – Germany .  Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked

Malbec from Argentina– Malbec is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. The French plantations of Malbec are now found primarily in Cahors in South West France.

Cabernet Shirazz Blend Australia   READ MORE

Plum Wine – Japan-  Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with fruity aroma is very appealing and you can make many kinds of drinks with it!   Foods which pair well with it are:

  • Korean ribs, glazed chicken, curried dishes and fried pork chops

 

 

Take a Bite of this: Mordida, Mordida!-

 

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Credit: Artur / YouTube

 

A Mexican tradition of “La mordida,” is when the birthday girl or boy’s hands are tied behind their back and their face is shoved into the cake for them to take the first bite, whilst everyone around them shouts “Mordida! Mordida! Mordida!” Note that Mexican cakes, typically tres leches, are pretty creamy. “Mordida” is the Spanish word for a bribe, but this colloquial term is widely used in birthday celebrations with the connotation, “taking a bite”.  READ MORE

 

Popular Instruments of the Dominican Republic

Music is the colorful backdrop of the Dominican Republic.  There are few favorite instruments there:

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The Tambora

The Güira is a metal scraper from the Dominican Republic used as a percussion instrument in merengue and, to a lesser extent, other genres such as bachata. 

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Watch tutorial on how to play it:  https://www.youtube.com/watch?v=7KxIDwcmWY0

Downtown Los Angeles: 5th Annual Taste of Mexico

Photo by Multi Cultural Cooking Network (Crystal Johnson)

The Taste of Mexico’s signature event takes place under the stars with extensive food tastings, tequila tent, mezcaleria installation by Mezcal Legendario Domingo making its U.S. debut, Ilegal Mezcal, Mezcal Los Javis, Mezcal El Silencio, michelada beer garden by Victoria Beer and Guelaguetza’s Miche Mobil, and live entertainment by A Poco No!, Jarocho Group Tenocelomeh and Metralleta de Oro DJ Collective.

New Highlights from this year’s Taste of Mexico will include: Pettycash, Guerrilla Tacos, Colonia Publica, Corazón y Miel’s Bar extraordinaire Robin Chopra, Aqui es Texcoco, Taco Libre, Chichen Itzá, Día de Los Puercos Food Truck, Gabbi’s Mexican Kitchen and Cocina Condesa (full restaurant lineup below).

Regional food from LA favorites Guelaguetza, La Casita Mexicana, Mexicano, Frida, Frida Tacos, Lotería Grill, Torta Co., Mexicali Taco & Co., Casa Oaxaca, Tortas Bravas, Candela Taco Bar, Yuca’s, Tacos Punta Cabras, Mercado, Yxta and more…

Mariscos from Ceviche Project, Coni’Seafood, El Coraloense, Pez Cantina and Mariscos El Faro Food Truck.

Sweet Additions include La Monarca Bakery, Artesana Ice Pops, Mr. Churro, Frijolitos Mobile Coffee Cart and freshly spun cotton candy made with tamarind, mango and chocolate flavors by Love Swirls Cotton Candy. A complete list of this year’s participants can be found on The Taste of Mexico Association’s website.

Photo by Multiculturalcookingnetwork (Crystal Johnson)

New to the Event is The Taste of Mexico MERCADO, a one day market showcasing Los Angeles’ finest local products, artisanal edibles, home goods and apparel. Confirmed vendors include: Mala by Patty Rodriguez, Lil’ Libros,  LA Libreria and more…

Saturday, October 17th, 2015

La Plaza De Las Culturas y Artes

501 N. Main st.  Downtown, Los Angeles

VIP HOUR : 6:00 – 7:00 pm

GENERAL ADMIN:  7:00 – 11:00 PM

Cuban Influence on Miami

Image from http://www.etraveltrips.com/

written by Catrina Sally

The influx of Miami’s Cuban population began in the 1950’s. Following the rise of Fidel Castro, many Cuban refugees fled to Florida. Over 150,000 Immigrants travelled by plane and by boat to Miami. Welcomed into the city with opened arms, the refugees morphed Miami into “Little Havana.”

The cultural effect of the Cuban population is readily visible in Miami.  The people of Cuba have influenced the clothing, music, architecture, and food of the Florida city.  You can see, hear, and taste their influence in everything from the funky salsa music to the mint and rum laden Mojito.

Like most cultures, food is an important aspect of the Cuban Community. Cuban food is characterized by its heavy use of rice. Popular dishes include arroz con pollo (chicken and rice), pan con bistec (steak sandwich), platanos maduros (sweet plantains), and lechon asado (pork).

Watch People Try Cuban Food For the First Time:

Check out some the Cuban Recipes we have hear at MCCN

https://multiculturalcookingnetwork.wordpress.com/category/latino-foodcomida/cuban/

Or Visit

Visit http://icuban.com/

Recipe for Rosca de Reyes(King Cake Recipe)

This bready, donut-shaped cake is decorated with dried fruits and spiked with a non-edible representation of the baby Jesus. Rosca de reyes is traditionally eaten on January 6 to commemorate the biblical story of the arrival of the Three Kings(Also known as the Epiphany) Finding the baby Jesus in your slice of cake is an honor –  See Recipe from the Latinkitchen.com

http://thelatinkitchen.com/recipe/rosca-de-reyes-kings-cake

 

 

Peru: Recipe for Papa a la Huancaína

10262178_744512732293468_1356980109194298924_nPapa a la Huancaína is a Peruvian salad with boiled potatoes in a spicy, creamy sauce. It is an appetizer that I first got an opportunity to taste when my sister(mi hermana) from church brought it one Sunday afternoon and then my second time was at a holiday party.  See the recipe.  -Crystal Johnson, MCCN Editor

Click for Recipe

http://www.pbs.org/food/fresh-tastes/papa-a-la-huancaina/

Thanksgiving Vocabulary en Español (el Día de Acción de Gracias)

Prepare to speak Spanish on Thanksgiving by learning these words related to the holiday.

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Keep in mind, though, that names of foods don’t necessarily translate well, or might not be understood in Spanish-speaking countries, due to cultural differences. For example, the various words that can be translated as “pie” include pasteltarta,empanada, and even pay. All of those words except the last also refer to other types of desserts, and it might take an explanation or picture to make the meaning clear to someone not familiar with the food being talked about. The flip side of that, as an example, is that while the word relleno would normally be used to refer to turkey stuffing, the same word can be used for just about any type of food filling. Someone unfamiliar with U.S. holiday cuisine may not know specifically what the word refers to without an explanation.

Click to See Listing

Ecuador: The People, Music, Food and Dance

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Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.

Watch a Taste of the Music, Food and Dance of Ecuador:

Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.Ceviche_ecuador

n the coastal region, seafood is very popular, with fish, shrimp and ceviche being key parts of the diet. Generally, ceviches are served with fried plantain (chifles y patacones), popcorn or tostado[disambiguation needed]. Plantain- and peanut-based dishes are the basis of most coastal meals. Encocados (dishes that contain a coconut sauce) are also very popular. Churrasco is a staple food of the coastal region, especially Guayaquil. Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it. This region is a leading producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and passion fruit, among other products.