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From Anthony Bourdain:
Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal, and Mexican beer every year. We love Mexican people—we sure employ a lot of them.
Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, and look after our children.
As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers. Some, of course, like to claim that Mexicans are “stealing American jobs.”
But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position—or even a job as a prep cook. Mexicans do much of the work in this country that Americans, probably, simply won’t do.
We love Mexican drugs. Maybe not you personally, but “we”, as a nation, certainly consume titanic amounts of them—and go to extraordinary lengths and expense to acquire them. We love Mexican music, Mexican beaches, Mexican architecture, interior design, Mexican films.
So, why don’t we love Mexico?
We throw up our hands and shrug at what happens and what is happening just across the border. Maybe we are embarrassed. Mexico, after all, has always been there for us, to service our darkest needs and desires.
Whether it’s dress up like fools and get passed-out drunk and sunburned on spring break in Cancun, throw pesos at strippers in Tijuana, or get toasted on Mexican drugs, we are seldom on our best behavior in Mexico. They have seen many of us at our worst. They know our darkest desires.
In the service of our appetites, we spend billions and billions of dollars each year on Mexican drugs—while at the same time spending billions and billions more trying to prevent those drugs from reaching us.
The effect on our society is everywhere to be seen. Whether it’s kids nodding off and overdosing in small town Vermont, gang violence in L.A., burned out neighborhoods in Detroit—it’s there to see.
What we don’t see, however, haven’t really noticed, and don’t seem to much care about, is the 80,000 dead in Mexico, just in the past few years—mostly innocent victims. Eighty thousand families who’ve been touched directly by the so-called “War On Drugs”.
Mexico. Our brother from another mother. A country, with whom, like it or not, we are inexorably, deeply involved, in a close but often uncomfortable embrace.
Look at it. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth. Mountains, desert, jungle. Beautiful colonial architecture, a tragic, elegant, violent, ludicrous, heroic, lamentable, heartbreaking history. Mexican wine country rivals Tuscany for gorgeousness.
It's archeological sites—the remnants of great empires, unrivaled anywhere. And as much as we think we know and love it, we have barely scratched the surface of what Mexican food really is. It is NOT melted cheese over tortilla chips. It is not simple, or easy. It is not simply “bro food” at halftime.
It is in fact, old—older even than the great cuisines of Europe, and often deeply complex, refined, subtle, and sophisticated. A true mole sauce, for instance, can take DAYS to make, a balance of freshly (always fresh) ingredients painstakingly prepared by hand. It could be, should be, one of the most exciting cuisines on the planet, if we paid attention.
The old school cooks of Oaxaca make some of the more difficult and nuanced sauces in gastronomy. And some of the new generation—many of whom have trained in the kitchens of America and Europe—have returned home to take Mexican food to new and thrilling heights.
It’s a country I feel particularly attached to and grateful for. In nearly 30 years of cooking professionally, just about every time I walked into a new kitchen, it was a Mexican guy who looked after me, had my back, showed me what was what, and was there—and on the case—when the cooks like me, with backgrounds like mine, ran away to go skiing or surfing or simply flaked. I have been fortunate to track where some of those cooks come from, to go back home with them.
To small towns populated mostly by women—where in the evening, families gather at the town’s phone kiosk, waiting for calls from their husbands, sons and brothers who have left to work in our kitchens in the cities of the North.
I have been fortunate enough to see where that affinity for cooking comes from, to experience moms and grandmothers preparing many delicious things, with pride and real love, passing that food made by hand from their hands to mine.
In years of making television in Mexico, it’s one of the places we, as a crew, are happiest when the day’s work is over. We’ll gather around a street stall and order soft tacos with fresh, bright, delicious salsas, drink cold Mexican beer, sip smoky mezcals, and listen with moist eyes to sentimental songs from street musicians. We will look around and remark, for the hundredth time, what an extraordinary place this is.
There is always something to do
There is always something to do
There is always something to do
Ray is one of the best chef’s on the island of Curacao. With his famous signature dishes he will give you a taste of mouth-watering dishes you need to try. His craft meals will give you a dinner to remember whether it is in his restaurant Chef Ray or in your vacation rental when you come to Curacao. The service will be excellent and the experience will be tasty.…
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🇮🇹 Volete un consiglio per creare un risotto allo zafferano sfizioso, facile e al tempo stesso diverso dal solito? Preparate una crema al Parmigiano Reggiano o, se volete, al Pecorino Romano, ed aggiungete delle croccanti briciole di coppa. In alternativa potrete usare del prosciutto crudo. Complimenti garantiti! 😉😉
🇬🇧 Do you want to create a delicious, easy and at the same time special risotto with the saffron?So prepare a Parmigiano Reggiano cream or, if you like, Pecorino Romano cream, and add some crunchy Italian coppa crumbs. Alternatively you can use raw ham. Guests will give you compliments!! 😉😉👇
🇮🇹 Tortini di patate ce ne sono a bizzeffe, semplicemente perchè sono degli ortaggi molto usati in cucina e con i quali si possono creare infiniti abbinamenti.. L'originalità della ricetta che vi propongo io, oggi, consiste nella doppia cottura dei tortini e nella salsa di accompagnamento a base di senape. Un secondo piatto vegetariano davvero gustoso con cui potete stupire i vostri ospiti!😍😋👇
🇬🇧 There are many type of potatoes pies, simply because they are the most used vegetables in the kitchen and with which you can create infinite combinations.. The originality of my recipe consists in cooking and in the accompanying mustard-based sauce. It's a really tasty vegetarian second course, cook It if you want to amaze your guests!😍😋👇
🇮🇹 La verza, un ortaggio invernale dal caratteristico profumo, ha un sapore che io definirei leggermente amarognolo. Per mitigare questa sua proprietà, la si può abbinare ad altri ingredienti. Io, per esempio, ho scelto le patate e la carne di maiale. Inoltre non può mancare l'aceto di vino bianco o di mele durante la cottura. Che ne dite quindi di provare questi involtini? Serviteli con una salsa alla verza o al formaggio, sentirete che gusto!😋
🇬🇧 Savoy cabbage is a winter vegetable with a characteristic scent. It has got a taste that I would define "slightly bitter". To mitigate this property, it can be combined with other ingredients. For example, I've chosen potatoes and pork meat. The white wine vinegar or apple vinegar cannot be missing during the cooking. What about trying these roulades? Serve them with a cabbage or cheese sauce, you will taste a wonderfulflavour!😍😋👇
🇮🇹 Un piatto tanto povero quanto sorprendentemente delizioso è l' insalata agli agrumi. Grazie all'aggiunta di alcuni semplici ingredienti, come il miele, il cipollotto ed il formaggio si trasforma in un piatto colorato, fresco e gourmet! Fate il pieno di vitamine e di sapore!😍😋
🇬🇧 This dish is as simple as it is surprisingly delicious! I'm talking about this wonderful citrus salad! Thanks to the addition of some simple ingredients, such as honey, spring onion and cheese, it turns into a colourful, fresh and gourmet dish! Get the full measure of vitamins! 😍😋👇
🇮🇹 Non sapete cosa regalare per San Valentino o per una qualsiasi altra ricorrenza? Bene, vi do un suggerimento: dei cioccolatini.😏🍫 Vi sembra un'idea poco originale? Direi di no, dato che i cioccolatini in questione potreste farli voi con le vostre manine.. 😏😉 Ecco qui la ricetta dei cioccolatini alle nocciole, se siete quindi armati di pazienza e amate l'artigianalità non potete esimervi dal regalare questi deliziosi scrigni di dolcezza!
🇬🇧 Don't you know what to give for Valentine's Day or any other occasion? Well, I'll give you a suggestion: chocolates. 😏🍫 Does this seem like an unoriginal idea? I would say no, since you could make these wonderful chocolates by hand.. 😏😉 Here you are my recipe for hazelnut chocolates! So if you are patient and if you love craftsmanship, you cannot avoid giving away these delicious caskets of sweetness!👇
🇮🇹 Mousse alla ricotta, gelatina di pere e salsa al cioccolato: un romantico dessert per la vostra cena di San Valentino ☺️🥰
🇬🇧 Ricotta mousse, pear jelly and dark chocolate sauce is a romantic dessert for Valentine's dinner ☺️🥰👇
🇮🇹 Pappardelle fatte in casa 😍😋🏠
🇬🇧 Homemade pappardelle 😍😋 🏠
🇮🇹 Di color rosa tenue, con carni sode e un sapore leggermente dolce, il gambero rosa si presta ad essere utilizzato in diverse preparazioni. Se volete impiegarlo per cucinare un risotto, così come ho fatto io, non potrete ottenerne nient'altro che un primo piatto dal sapore delicato. Profumatelo poi con un agrume a vostra scelta (arancia, limone o lime), il risultato sarà eccezionale!!🤩
🇬🇧 The pink prawn is used in many culinary preparations because it has got firm flesh and a slightly sweet flavour. As I did, you can cook a risotto, in this way you make a delicious first course with a delicate taste. Also flavor it with a citrus fruit of your choice (orange, lemon or lime), the result is exceptional!! 🤩👇
🇮🇹 Morbidi, sfiziosi e delicati sono i panini delle feste di compleanno e dei buffet! Li potete imbottire come preferite, io ho scelto di creare una farcia con un mix di tre ingredienti davvero spettacolare: tonno affumicato, ravanelli ed erba cipollina. Una delizia!😉
🇬🇧 These little milk buns are soft and very tasty! They're the main dish of birthday parties and buffet! You can stuff them as you prefer, I chose to prepare a filling with three delicious ingredients: smoked tuna, radishes and chives. It's a delight!😉👇
🇮🇹 Sono le polpette ideali da gustare come aperitivo o antipasto.😋 Servitele con la maionese di pomodoro, vedrete che delizia!😊😋
🇬🇧 They are the perferct aubergine meatballs to eat during an aperitif or as a starter. Serve them with a tomato mayonnaise: they're delicious!!😉👇
🇮🇹 Si può preparare il latte di mandorla in casa? Certo che si!😉 Non solo, con le mandorle siciliane otterrete una bevanda squisita! Ecco qui la ricetta👇
🇬🇧 Have you ever prepare almond milk? It's really healthy and delicious. 😉 This one is made with Sicilian almonds. It's fantastic! Here you are my recipe👇
🇮🇹 L'insalata di riso è sicuramente un piatto estivo che avrete preparato tante volte. Io ho deciso di usare due tipi di riso: quello S. Andrea e quello nero integrale. Vi ricordo, però, che è sempre meglio condire prima i pomodorini per poi mescolarli con il riso. Se volete, profumate il tutto con foglie di menta o di basilico. Buon appetito!😉😋
🇬🇧Rice salad is a famous summer dish. You can prepare it as you want. I've decided to use two types of rice: the S. Andrea one and the wholemeal black one. However I suggest you to season the tomatoes first and then mix them with the rice. If you want, flavour the rice salad with mint or basil leaves. Enjoy your meal! 😉😋👇
🇮🇹 Questa morbida focaccia, che potrete farcire a vostro piacimento con verdure, formaggi e salumi, é perfetta per diverse occasioni. Io vi consiglio di gustarla al mare oppure di prepararla per un picnic! Leggete la ricetta e scoprite come realizzarla!😉👇
🇬🇧 Focaccia is a famous Italian bread. You can fill it with vegetables, cheeses or cured meats. It's perfect for different occasions. You can prepare it for a picnic or a buffet! So read the recipe to create this goodness! 😊👇
🇮🇹 Con la pasta fillo si possono preparare tanti manicaretti. In questo caso io ho preparato dei coni farciti con tonno affumicato, avocado e scalogno. Sono croccanti e leggeri!😋😋 Provateli anche voi! Ecco la ricetta!👇😉
🇬🇧 You can prepare many kind of dishes with the phyllo pastry. For example I've created some beautiful cones stuffed with smoked tuna, avocado and shallot. They are crunchy and delicious! Why don't you cook them too?😉 Here you are my recipe 👇
🇮🇹 É un primo piatto semplice, ma al tempo stesso sfizioso e oserei dire scenografico. Sto parlando del timballo di riso! 🤩😋 Guarnitelo con buccia di melanzana fritta. Farete un figurone!🥳😉
🇬🇧 It's a simple first course, but it's delicious! I'm talking about the rice timballo! 🤩😋 Garnish with fried eggplant peel. You will make a good impression! 🥳😉
http://www.denisefoodesigner.com/en/2019/12/24/rice-timballo/
🇮🇹 Il macco di fave é un piatto siciliano povero, ma gustoso. É molto nutriente e facile da preparare. Accompagnatelo con dei crostini o, se preferite, con delle cialde di pane.
Buon appetito! 😉😋
🇬🇧 The broad beans macco is a simple Sicilian dish, but it's tasty. It's very nutritious and easy to prepare. Serve it with croutons or bread chips. Enjoy your meal! 😉😋👇
🇮🇹 Mousse al cioccolato bianco! 😋 Buona domenica a tutti voi!
🇬🇧 White chocolate mousse! 😋 Have a nice Sunday!!👇
🇮🇹 Volete sapere come fare un uovo di Pasqua comodamente a casa vostra? Leggete allora la mia ricetta e scoprirete come prepararlo in poche mosse! 😉👇
🇬🇧 Do you want to know how preparing a beautiful Easter egg? Read my recipe to know ingredients and method! 😉👇
🇮🇹 Buongiorno a tutti! Oggi vi propongo una bella pasta fresca fatta in casa, accompagnata da un ragù d'anatra.😋 Ecco la ricetta!👇
🇬🇧 Hello dears! Today I want to share with you my recipe of a fresh pasta. It's fantastic with a duck ragù!😍😋 Here you are the recipe👇
🇮🇹 Ecco una secondo piatto ideale per un pranzo domenicale: pancetta di maiale, purea di cipolle e funghi porcini, mela caramellata.🤩😋 Buon weekend amici!😘
🇬🇧 This is a delicious pork dish that you can cook for the Sunday lunch: pork belly, onions and porcini mushrooms purée, caramelized apple😋🥳 I wish you a wonderful weekend!😉😘👇
🇮🇹 Buongiorno amici!😊 Vi suggerisco un dessert sfizioso per terminare in bellezza la vostra cena di San Valentino!🥰 Vi do un indizio: si tratta di una mousse alla ricotta!😍 Leggete la ricetta per sapere come prepararla!😉
🇬🇧 Good morning friends! 😊 I suggest you a delicious dessert to end your fantastic Valentine's Day dinner! 🥰 I give you a clue: it's a ricotta mousse! 😍 Read the recipe to know how to prepare it ... 😉👇
http://www.denisefoodesigner.com/en/2020/02/11/ricotta-mousse-pear-jelly-and-dark-chocolate-sauce/
🇮🇹 Buongiorno!😘 Ecco un delizioso sformato di patate con salsa al salmone e porro croccante da servire come antipasto di un menù a base di pesce.😋 Che ne pensate? Avete già l'acquolina in bocca?😉 Vi lascio la ricetta👇
🇬🇧 Good morning!😘 Here you are a delicious potatoes flan with smoked salmon sauce and crispy leek to serve as a starte during a seafood meal. 😋 What do you think about it? Do you already have your mouth watering? 😉 I share my recipe with you👇
