TIME Central Standard Time October 13, 2020 Day 1 October 14, 2020 Day 2 October 15, 2020 Day 3 El Norte El Pacifico El Centro 9

Total Page：16

File Type：pdf, Size：1020Kb

TIME Central Standard Time October 13, 2020 Day 1 October 14, 2020 Day 2 October 15, 2020 Day 3 El Norte El Pacifico El Centro 9

TIME October 13, 2020 October 14, 2020 October 15, 2020 Central Standard Time Day 1 Day 2 Day 3 El Norte El Pacifico El Centro 9:50 AM Welcome Remarks, April Goess Welcome Remarks, April Goess Welcome Remarks, April Goess Day One Overview Day Two Overview Day Three Overview 10:00 AM Rick Bayless-Demo Josue Villalvazo-Demo Cecy Gonzalez-Demo • Pescado Zarandeado • Torta Tamal • Burro de Langosta • Torta Milanesa • Coctel Vuelve a la Vida • Torta Ahogada 10:45 AM Networking Break, Sponsor Expo Networking Break, Sponsor Expo Networking Break, Sponsor Expo Sponsored by Sponsored by Texas Beef Council Sponsored by McCormick RATIONAL North America 11:00 AM Alejandro Gutierrez-Demo Alberto Lanz-Demo Juan Emilio Villaseñor-Demo • Torta de Barbacoa • Tostadas Turulas (de • Guacamaya (torta • Pollo Ahumado camarón seco) de la costa de de chicharrón León, • Papa Asada con Chicharron Chiapas Guanajuato) • Aguachile tradicional, de • Enchiladas mineras con camarones frescos, de la cecina costa de Sinaloa • Tacos de aire • Machaca de calamar de Puerto Vallarta, Jalisco 11:45 AM Networking Break, Sponsor Expo Networking Break, Sponsor Expo Networking Break, Sponsor Expo Sponsored by Sponsored by Texas Beef Council Sponsored by McCormick RATIONAL North America Program Schedule as of September 30, 2020. Topics and Presenters subject to change 12:00 PM Beto Villarreal-Demo Chuy Elizondo-Demo Rick Bayless-Demo • Taco de Asada • Bread & Breakfast Street • Taco Chaquetero Food • Torta de Pork Belly 12:45 PM Panel Discussion Panel Discussion Trends Discussion-Datassential 1:10 PM RATIONAL North America-Demo Texas Beef Council-Demo McCormick-Demo Daniel Lessem, Ricardo Mejia Morales, Corporate Chef & Director of Corporate Chef Educational Partnerships • Tecolotas RATIONAL USA • Pambazos & • Esquites Pavel Flores, National Corporate Chef RATIONAL Mexico 1:55 PM April Goess April Goess April Goess Closing Comments Closing Comments Closing Comments 2:00 PM Day Concludes Day Concludes Summit Concludes 2:15 PM – 3:00 PM Bonus Session Cook Along with CIA Chef, Sofia Sada-Cervantes • Tacos de Canasta Program Schedule as of September 30, 2020. Topics and Presenters subject to change Wednesday, October 14, 2020 2:15-3:00 pm Arriba Latin American Street Foods Cook Along Session CIA Latin American Cuisine Specialist and Chef Instructor Sofia Sada-Cervantes Tacos de Canasta- Mexican Basket Tacos An authentic Mexican street food that you will find throughout Mexico. You may see these tacos called by different names. For example, in some places they are called “tacos al vapor”, tacos sudados, and just street tacos. Program Schedule as of September 30, 2020. Topics and Presenters subject to change .

Copy Link

Recommended publications

Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition.
[Show full text]
@Mezcalerodc 3714 14Th Street NW 202.803.2114
Antojitos 1. Ceviche de Atun $12 11. Mussels con Chorizo $11 Ahi Tuna/Avocado/Manzano Chorizo/Tecate Beer/Chipotle Chile/Toasted Peanuts Sauce/Bread 2. Ceviche de Pescado $11 12. Tacos de Canasta $7 Fish marinated in Lemon Juice with Basket of Tacos/Frijoles/Papas con Onions and fresh Habanero Chorizo/Chicharon/Guajillo Sauce/Queso 3. Cocktail de Camarones $12 Gulf Shrimp/Avocado/Spicy Cocktail 13. Queso Fundido $10 Sauce Spicy Chorizo/Oaxcaca Cheese/Chihuahua Cheese/Peppers 4. Ceviche De Mariscos $13 served with Corn or Flour Tortillas Shrimp/Crab/Oysters/Fish/Spicy Seafood Sauce 14. Mushroom Fundido $9 Wild Mushroom/Oaxcaca 5. Duo de Ceviche $16 Cheese/Chihuahua Cheese/Poblano Choose any 2: Ceviche de Peppers served with Corn or Flour Atún/Ceviche de Pescado/Cocktail de Tortillas Camarones/Ceviche de Mariscos 15. Guacamole $7 6. Mezcalero Salad $7 Avocado/Onion/Cilantro/Serrano Mixed Greens/Honey Peppers/Tomato/Lime and Chips Vinaigrette/Cheese/Cucumber/Onions/ Grated Orange Peel/Pumpkin Seeds 16. Oysters al Carbon $12 Chipotle Butter Sauce/Parmesan 7. Jalapeño Caesar Salad $8 Cheese/Bolillo Bread Romaine Lettuce/Croutons/Cheese/ Mezcalero Dressing/Sardines 17. Flautas $8 Choice of Crispy Chicken or Beef/Sour 8. Seafood Nachos $12 Cream/Queso Fresco/Lettuce/Pico de Crab/Shrimp/Spicy Gallo/Topped with Guacamole Cheese/Jalapeños/Sour Cream/Guacamole 18. Sopes Trio $7 Any choice of Protein/Beans/Romaine 9. Nachos $10 Lettuce/Sour Cream/Queso Fresco Chicken or Beef/Beans/Jalapeños/Sour Cream/Guacamole/Pico de Gallo 19. Molletes $8 Open-faced Sandwich with 10. Fried Oysters $12 Chorizo/Cheese/Pico de Gallo D.F.
[Show full text]
TIME Central Standard Time October 13, 2020 Day 1 October 14, 2020 Day 2 October 15, 2020 Day 3 El Norte El Pacifico El Centro 9
TIME October 13, 2020 October 14, 2020 October 15, 2020 Central Standard Time Day 1 Day 2 Day 3 El Norte El Pacifico El Centro 9:50 AM April Goess- managing director, Welcome Remarks Welcome Remarks CIA San Antonio Day Two Overview Day Three Overview Welcome Arriba Latin American Summit 2020 Overview 10:00 AM Rick Bayless-Demo Josue Villalvazo-Demo Cecy Gonzalez-Demo • Pescado Zarandeado • Torta Tamal • Burro de Langosta • Torta Milanesa • Coctel Vuelve a la Vida • Torta Ahogada 10:45 AM Networking Break, Sponsor Expo Networking Break, Sponsor Expo Networking Break, Sponsor Expo Sponsored by Sponsored by Unilever Sponsored by McCormick RATIONAL North America 11:00 AM Alejandro Gutierrez-Demo Alberto Lanz-Demo Juan Emilio Villaseñor-Demo • Torta de Barbacoa • Tostadas Turulas (de camarón • Guacamaya (torta • Pollo Ahumado seco) de la costa de Chiapas de chicharrón • Papa Asada con Chicharron • Aguachile tradicional, de León, Guanajuato) camarones frescos, de la • Enchiladas mineras costa de Sinaloa con cecina • Machaca de calamar de • Tacos de aire Puerto Vallarta, Jalisco 11:45 Networking Break, Sponsor Expo Networking Break, Sponsor Expo Networking Break, Sponsor Expo Sponsored by Sponsored by Unilever Sponsored by McCormick RATIONAL North America 12:00 PM Beto Villarreal-Demo Chuy Elizondo-Demo Rick Bayless-Demo • Taco de Asada • Bread & Breakfast Street • Taco Chaquetero Food • Torta de Pork Belly Program Schedule as of September 16, 2020. Topics and presenters subject to change. 12:45 PM Panel Discussion Panel Discussion Trends Discussion-Datassentials
[Show full text]
A Guide to Ethnic & Locally Owned Independent Eats in Aurora
a guide to ethnic & locally owned independent eats in Aurora About the writer… Rebecca Caro is a freelance food and travel writer and author of the award-winning blog, From Argentina With Love. Rebecca teaches cooking classes at Whole Foods, The Seasoned Chef Cooking School, and Colorado Free University. She has appeared at the Museo de las Americas and on the Departure Time show on Studio 1430 AM. Her recipes have been featured on the Food Network UK and Wines of Argentina websites. Rebecca recently finished the second level of the diploma course at the International Sommelier Guild. She has written for a number of publications, including DRAFT magazine, 5280 magazine, Cookie magazine, and DiningOut magazine among others. Special thanks to the local food experts who were so helpful in the writing of this guide: Ruth Tobias, Adrian Miller and Joe Nguyen. PRICING KEY $=$10 and under $$=$10-$20 $$$=$20-$40 $$$$=$40 and up LOCATION INFORMATION Each restaurant has a number next to it indicating where in the city the establishment is located. Please refer to the map on page 18 for location information. The city of Aurora and Visit Aurora produced this guide in hopes that it serves as a resource to help you explore the many great ethnic and independent eateries in Aurora. Every effort was made to ensure that the information within is accurate. And, while we can’t guarantee that, we would love to know if we missed your favorite spot or something listed has changed. So, if you have helpful feedback, please drop us a note at [email protected].
[Show full text]
View the 2020 Latin American Street Foods Schedule
TIME October 13, 2020 October 14, 2020 October 15, 2020 Central Standard Time Day 1 Day 2 Day 3 El Norte El Pacifico El Centro 9:50 AM Welcome Remarks, April Goess Welcome Remarks, April Goess Welcome Remarks, April Goess Day One Overview Day Two Overview Day Three Overview 10:00 AM Rick Bayless – Guest Chef Demo Josue Villalvazo – Guest Chef Demo Cecy Gonzalez – Guest Chef Demo • Mussels a la Mexicana • Pescado Zarandeado • Torta Tamal • Salsa Macha Scallop Tostada • Burro de Langosta • Torta Milanesa • Coctel Vuelve a la Vida • Torta Chilaquiles 10:45 AM Networking Break and Sponsor Expo Networking Break and Sponsor Expo Networking Break and Sponsor Expo sponsored by sponsored by sponsored by RATIONAL North America Texas Beef Council McCormick For Chefs 11:00 AM Alejandro Gutierrez – Guest Chef Demo Alberto Lanz – Guest Chef Demo Juan Emilio Villaseñor – Guest Chef Demo • Torta de Barbacoa • Tostadas Turulas (de camarón seco) • Guacamaya (torta de chicharrón • Pollo Ahumado de la costa de Chiapas León, Guanajuato) • Papa Asada con Chicharron • Aguachile tradicional, de camarones • Enchiladas mineras con cecina frescos, de la costa de Sinaloa • Tacos de aire • Machaca de calamar de Puerto Vallarta, Jalisco 11:45 AM Networking Break, Sponsor Expo Networking Break, Sponsor Expo Networking Break, Sponsor Expo sponsored by sponsored by sponsored by RATIONAL North America Texas Beef Council McCormick For Chefs 12:00 PM Beto Villarreal – Guest Chef Demo Chuy Elizondo – Guest Chef Demo Rick Bayless – Guest Chef Demo • Taco de Asada • Bread & Breakfast Street Food • Piedrazo Salad • Taco Chaquetero • Oaxacan Pasilla Salsa with Cheese • Torta de Pork Belly Tostada Program Schedule as of October 12, 2020.
[Show full text]
CONTACT: Cara Schneider (215) 206-2034, [email protected]
CONTACT: Cara Schneider (215) 206-2034, [email protected] LATINX-OWNED & -HELMED RESTAURANTS IN PHILADELPHIA Latin Restaurants Have Prominence From North To South Philly & Many Neighborhoods In Between PHILADELPHIA, April 21, 2021 – Philadelphia’s vibrant, multiethnic and multiracial Latinx population makes the city a hub for delicious Latin food. At dozens of spots throughout the city, residents and visitors can support Latinx-owned and -helmed restaurants while sampling authentic eats, including Venezuelan arepas (Sazon Restaurant & Cafe), Central American street food (El Merkury), Argentine empanadas (Jezabel’s Argentine Bakery & BYO) and much more. These spots, compiled with help from the Greater Philadelphia Hispanic Chamber of Commerce, are great to check out any time of year or during Dine Latino Restaurant Week, taking place May 5-9, 2021: Mexican: • Adelita: Taking its name from a character in a famous Mexican ballad, this family-run bring- your-own-bottle (BYOB) spot in Philly’s diverse Italian Market focuses on dishes from Mexico City and Puebla. Can’t-miss offerings include tacos (nearly a dozen options) and mole poblano. • Alma del Mar: During Queer Eye’s 2019 visit to Philadelphia, the Fab Five memorably assisted Marcos Tlacopilco, owner and monger at Marcos Fish & Crab House, with work on a new restaurant. The result: Alma del Mar, named after Tlacopilco’s wife (and complete with a mural of the Queer Eye team inside). This Italian Market spot offers up a varied menu of Mexican and American dishes, including sweet breakfast options (tres leches pain perdu) and heftier entrees (branzino, pulpo al carbon). • Blue Corn: Along the gloriously gritty South 9th Street Italian Market, the Sandoval family serves spot-on preparations of huitlacoche quesadillas and Puerto Vallarta tacos at Blue Corn.
[Show full text]
Chimu Restaurant Guide
Chimu Restaurant Guide Chimu is constantly on the lookout for great restaurants and cafes. So we collected the best ones for you in Peru, Santiago, Rio de Janeiro, Quito and Buenos Aires to give you a wide range to choose from when exploring these cities! We hand-picked them ourselves, to guarantee you a great tasting experience! 1 Price category: * Budget ** Mid-range *** Upscale Table of content 1. The Best Restaurants of Peru ................................................................................................ 3 1.1. Lima-Miraflores ............................................................................................................. 3 1.2. Lima-Barranco ............................................................................................................... 5 1.3. Cusco ............................................................................................................................. 6 1.4. Arequipa ........................................................................................................................ 8 2. The Best Restaurants in Buenos Aires ................................................................................... 9 3. The Best Restaurants in Quito ............................................................................................. 13 4. The Best Restaurants in Rio de Janeiro ............................................................................... 17 5. The Best Restaurants in Santiago de Chile .........................................................................
[Show full text]
Chilorio in Sinaloa
Regional Cuisines of Mexico Series Antojitos Copyright © 20016 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. TABLE OF CONTENTS COURSE INFORMATION ................................................................................................................................. 3 THE ROLE OF ANTOJITOS IN MEXICO ............................................................................................ 4 History of Street Foods and Markets ............................................................................................................ 4 Antojitos in Modern Mexico .......................................................................................................................... 5 GENERAL GLOSSARY OF MEXICAN ANTOJITOS ............................................................................. 7 FRESH CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 14 DRIED CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 16 DAY ONE: ANTOJITOS FROM NORTHERN MEXICO ..................................................................... 20 Adobo Seasoned Meats ..............................................................................................................................
[Show full text]
Mexican Cuisine
Traditional Popular Mexican Cuisine José N. Iturriaga * he Mexican cuisine included on the United Nations were added culinary customs brought by the Spanish, which Educational, Scientific, and Cultural Organization in turn incorporated elements from Asia, Africa (particularly T(UNESCO) Representative List of the Intangible Cul Arab traditions), and other countries of Europe. During the tural Heritage of Humanity is not just any Mexican cuisine: viceroyalty, the direct influence from Asia increased through concretely, what is recognized is traditional Mexican cuisine. the goods, particularly spices, brought by the Nao galleons This is the mestiza cuisine still valid today, with its di from China and Africa at the cost of slave labor. Through verse roots: to preHispanic indigenous cooking first of all out the nineteenth century, European influences continued, particularly from France, because of the immigration begin * Writer and gastronomic researcher. ning in the 1830s, the armed intervention of Napoleon III Photos by Adalberto Ríos and Adalberto Ríos Lanz. and the illfated Maximilian of Habsburg in the 1860s, as well 53 To accept something else as Mexican haute cuisine would be To pre-Hispanic indigenous cooking to accept that the popular cuisine is baisse cuisine; more than were added culinary customs brought by the Spanish, an injustice, this would simply be completely untrue. When which incorporated elements from Asia, the best and most luxurious authentic Mexican restaurants Africa (particularly Arab traditions), and the most privileged private dining rooms in the country and other countries of Europe. serve real Mexican food, they are actually decking themselves out with the country’s most common popular dishes: mole sauces, adobo marinades, pitroasted meat, braised pork car nitas, a long list of other dishes, and, of course, tortillas.
[Show full text]
Dinnercuishe.Pdf
History Cuishe (or Cuixe) is a wild agave plant that originates from the Karwinskii family and includes Madre-cuishe and Barril. It is often slightly smaller than Madre-cuishe and yields intensely flavored mezcal with high minerality and spicy notes. Born in San Antonio, Texas, Cuishe is a locally crafted Mexican culinary experience. Cuishe redefines the flavors of Central Mexican regions like San Luis Potosi, Jalisco, Veracruz, Mexico City and more. We would like to invite you to discover Central Mexico by delivering native flavors through our recipes, beverages and an intricately cured wine list. We focus on providing a full array of Mezcal and Tequilas from a wide variety of agaves. Cuishe introduces “Mexologia”, a unique way of incorporating traditional Mexican heritage and flavors into our spirits and cocktails Menu. San Luis Potosí Queretaro Jalisco Hidalgo CDMX Michoacán Puebla Veracruz Morelos De La Calle Take a stroll through the streets of Central Mexico and taste the bold flavors of the nation’s best street food Esquite – 9 Quesadillas Fritas Commonly known as “corn in a cup”, Mexican maiz with sides of Large lightly fried quesadilla with cheese mayo, queso fresco, lime and chili powder Queso – 7 Tacos de Canasta – 10 Asadero and Chihuahua Cheese The literal translation is “basket tacos” in reference to how they are Flor de Calabaza – 9 prepared, bathed in hot oil with onion and Guajillo Chile. An order of Squash blossoms six tacos of Chicharron, Bean and Potato with chorizo (2 of each) Huitlacoche – 10 This delicacy is also known as “Mexican Truffle” or Tacos corn mushroom An order 4 street tacos.
[Show full text]
Class Workbook.Pdf
MASTERCLASS GABRIELA CÁMARA PAGE 2 INTRODUCTION To hear Gabriela Cámara tell it, meals are about more than just eating. “I grew up in a family where food was the glue of everything,” she says. “We had important conver- sations at the table while eating, we made important decisions at the table while eating, important guests were offered food. I have a very direct association between important moments in life and food. Just sharing a table brings people together in a way that few things do.” That spirit of generosity is something Gabriela now carries through to her restau- rants: Contramar in Mexico City, Cala in San Francisco, and Onda in Los Angeles. “I believe that in this world, the more one can connect with people over a shared love of a delightful dish, the better off we will be,” Gabriela says. The daughter of an Italian mother and a Mexican father who met in the United States, Gabriela grew up in Tepoztlán in an intellectual home, with a family who grew much of their own food and enjoyed sprawling multicultural meals together nightly. She planned to become a contemporary art curator but wound up opening a restaurant, Contramar, somewhat serendipitously, describing it as “an experiment so successful, I turned it into my career.” When Contramar opened in 1998, it was unlike any other restaurant in Mexico City. The phrase “farm-to-table” was pretty much unheard of, and most restaurants were either serving traditional Mexican or contemporary European cuisine. Contramar’s food hopscotched across the globe in terms of flavor, but the recipes retained a distinctly Mexican point of view.
[Show full text]
Ios View Based on Food Inspections
iOs View Based on Food Inspections DBA Name License # Address LEVEL 1 RESTAURANT CG LLC 2749222 733-735 E 47TH ST Subway 1991236 4771 N LINCOLN AVE THE ORIGINAL MAXWELL STREET 1880066 6659 S CICERO AVE STATION MEZBAN 2570413 6426 N WESTERN AVE POCKETS 1898798 1009 W MADISON ST ANTHONY'S 2320891 3548 N SOUTHPORT AVE INFUSE HOSPITALITY 2600400 233 S WACKER DR DONALDS FAMOUS HOT DOGS 1332360 2325 S WESTERN AVE BREW BREW COFFEE AND TEA 2749463 1641 W 18TH ST FLYING CHICKEN 1844293 3402 W MONTROSE AVE ROOSEVELT UNIVERSITY COFFEE 2683676 430 S MICHIGAN AVE SHOP TACO PLACE & STEAKHOUSE 2054872 2114 W LAWRENCE AVE L & M PARKSIDE 2776330 4356 N LEAVITT ST 11 DINNING 2522878 330 N WABASH AVE THE CROCODILE 2446103 1540 N MILWAUKEE AVE SUGAR BABY'S CAFE 2671731 611 S CALIFORNIA AVE INCORPORATED WHITE CASTLE SYSTEM INC #90 1353438 6646 S HALSTED ST TAQUERIA Y TORTILLERIA 2279520 1637 S BLUE ISLAND AVE ATOTONILCO Page 1 of 243 09/26/2021 iOs View Based on Food Inspections ATOTONILCO THE KIDS' TABLE 2385468 2864 N LINCOLN AVE MOZZARELLA STORE 2631943 822 N MICHIGAN AVE AZTECA JALISCO RESTAURANTE 2807527 3550 N AUSTIN AVE DARK MATTER COFFEE 2292935 736-738 N WESTERN AVE B.I. TEA 2523821 131 N CLINTON ST CAFE 787 1868384 6019 W FULLERTON AVE JR'S BURRITOS SHACK 2120267 3645- 45 1/2 W 83RD PL CURRENCY EXCHANGE CAFE 2283546 305 E GARFIELD BLVD SOUTH LOOP CAFE, INC 2385592 2336 S WABASH AVE DINICO'S PIZZA II 2766818 2341 N NARRAGANSETT AVE LOQUACIOUS CULINARY EVENTS, INC 2437078 10018 S WESTERN AVE TAWAKKUL RESTAURANT 2709408 6410-12 N CLAREMONT AVE UNCLE
[Show full text]